Scoil: Crosserlough
- Suíomh:
- Crois ar Loch, Co. an Chabháin
- Múinteoir: L. Reilly
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0993, Leathanach 360
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)
- XML Scoil: Crosserlough
- XML Leathanach 360
- 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)The head has holes here and there in it to allow the [?] to pass through when it is forced up and down in the churn.
The lid is put down on the churn and the handle of the dash comes up through a hole in the very centre of the lid of the churn.
Cloths called churn cloths are put over the lid to cover the slit between the lid and the crib.
These cloths keep the milk from splashing over the churn
Some hot water or perhaps boiling water is added to the churning and the work is begun.
The work if done by hand two or three or four people will help at it. If it is done by machinery a horse or a pony will do it.
The time taken to do the churning is at least one hour or an hour and a half or two hours.
When the butter is floating on the top of the milk it is said to be churned.
It is left there to cool for some time and then a woman comes and takes the butter off with a strainer and a trencher and makes it up in wooden vessels into prints, or rolls and it is left there to be sold or eaten.
