School: Cill Tártáin
- Location:
- Kiltartan, Co. Galway
- Teacher: Mícheál Ó Tuathaigh
Archival Reference
The Schools’ Collection, Volume 0047, Page 0094
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- XML School: Cill Tártáin
- XML Page 0094
- XML “Churning”
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- When the cows are milked the milk is strained and put into shallow pans, and allowed to stand for twenty-four hours. The cream is then skimmed off with a skimmer and put into a crock or "stain". There it remains till we have sufficient cream for the churning. The churn is then scalded and the cream is poured in. It is an upright churn we have at home. It is in shape something like a barrel, but is narrow in the middle and wide at the top and bottom. It is about three feet high and a foot wide. There are four hoops around it. There are three parts in it, the dash, cup and covers. The churn is made by moving the dash upwards and downwards until(continues on next page)
- Collector
- Patrick Smyth
- Gender
- Male
- Address
- Ballylee, Co. Galway
