Scoil: Lisvernane, Glen of Aherlow (uimhir rolla 15677)

Ar an leathanach seo

1. Churning (ar lean)

   

   Roinn Roinn Postáil

   (ar lean ón leathanach roimhe)

   the viscosity of the cream and the degree of sourness or acidity developed before churning. The churn dash is given a rolling motion during churning. The old system of an upward and downward motion has gone out of fashion because the friction was too much for fresh cream. When the handle becomes rather hard to turn and when a lump is felt as it were against the side the butter is then made. Water and a litle salt are added during the churning to make it easy to collect the butter. The "spicket" is then drawn out to allow the buttermilk flow out into a bucket or vessel. Fresh water is added the handle turned and a through washing given to the butter. Four washings are usually given. Salt is then added according to taste 2 /d of salt being added usually to every 1 lb of butter.
   Nobody is allowed enter the dairy on May 1st for fear of interfering through pisogues with the produce. A story is told locally

   (leanann ar an chéad leathanach eile)

   

   Tras-scríofa ag duine dár meitheal tras-scríbhneoirí deonacha.

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