School: Sriantaigh (roll number 8015)

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1. Churning

   

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   Churning is one of the principal means of obtaining butter. Before churning my mother gathers some milk in a crock. At the end of four days the milk is thick and fit for churning.

   Our churn is three feet high and two and a half wide. It is twenty years old. The different parts of the churn are the staff, the jog and the lid.

   We churn once a week now. In summer the milk does not take long to thicken, so it is ready quicker for churning than in winter. In winter my mother places the milk beside the fire to make it thicken more quickly.

   My mother and father do the churning. When my mother begins to

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. activities
      1. economic activities
         1. agriculture (~2,659)
            1. butter and churns (~3,280)

   Language

   English

   Collector

   Brigid Mc Connon

   Gender

   Female

   Address

   Ouvry, Co. Monaghan