Scoil: Carnadough (C.), Newtowncashel
- Suíomh:
- Corr na Dabhcha, Co. an Longfoirt
- Múinteoir: Bean Uí Chathasaigh
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0753, Leathanach 478
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
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)to it the cream comes out one way and the separated milk on another. When the milk is thick it is put in the churn to be churned. In Winter some boiling water has to be put in before starting when about half done more boiling water has to be added to gather the butter. In Summer milk has to be churned early in the morning before the heat of the day and have plenty of cold spring water to keep the butter firm. When milk is churned the butter is taken off not by hand but with butter spades into a wooden dish, the butter has to be washed two or three times until the butter-milk is all washed out then it is salted then it is made up. It can be made up in different ways. Butter is very good for use and can be sold. Some cows milk is better for butter than others. In Summer we churn twice a week and in Winter once a week.
- Bailitheoir
- Bridget Mary Kelly
- Inscne
- Baineann
- Seoladh
- An Halla Glas Uachtarach, Co. an Longfoirt
- Faisnéiseoir
- Mrs Kelly
- Gaol
- Tuismitheoir
- Inscne
- Baineann
- Seoladh
- An Halla Glas Uachtarach, Co. an Longfoirt
