Scoil: Termonfeckin (uimhir rolla 16209)

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1. Churning (ar lean)

   

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   churning because it is said if they go out without doing it they will bring the butter away with them. It takes about a half an hour to do the churning. The churning is done by hand. The dash is moved upwards and downwards when the churning is being done.
   When the churning is done the butter comes up to the dash. In the winter time there is hot water poured into the churn because the milk must be brought to a certain heat before butter will come on it. When the churning is done the butter is floating on top of the milk. Then it is lifted by hand into a wooden butterdish and the buttermilk is squeezed out of it. Then it is washed by water and there is salt put on it and then it is made into

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