Scoil: Knockcommon (uimhir rolla 16549)
- Suíomh:
- Cnoc Comáin, Co. na Mí
- Múinteoir: Sighle Nic Aibhsc
Sonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Knockcommon
- XML Leathanach 020
- XML “Churning”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)churning was in a progress, he would say "God bless the work" and take a hand at the churning. the person churning answered, "And you too".
The time taken in making butter varies considerably. Sometimes it takes forty minutes to make butter and sometimes an hour. Churning ceases when the butter breaks, that is as soon as the cream forms into fine grains. This is indicated by the partial cleaning of the tiny glass window on the lid of the churn, or by the thud of the broken cream in the churn. Hot water is poured in, in Winter and cold water in Summer to separate the butter from the milk. Hot water is poured in, in Winter to keep up the temperature.
The butter is removed by means of a scoop and sieve and placed on a butter worker where it is washed, worked and salted to taste. It is then squeezed or worked to remove all moisture.
Before the butter is taken from the churn the plug at the bottom is removed and the butter-milk let flow into crocks. the butter-milk is used for bread-making and is sometimes given to calves. It is also a very wholesome drink.- Bailitheoir
- Josie Dwyer
- Inscne
- Baineann
- Seoladh
- Ráth Draighneach, Co. na Mí