School: Currach Saileach (roll number 13800)
- Location:
- Curraghsallagh, Co. Roscommon
- Teacher: Séamus Mag Fhloinn
Archival Reference
The Schools’ Collection, Volume 0243, Page 109
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- XML School: Currach Saileach
- XML Page 109
- XML “Churning”
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- The churn we have at home is about three feet in height and one foot six inches in width. The sides of the churn are sloping. The various parts are the lid which we put on the churn, the churn-dash which is put down into the churn, and the clapper which is put down on top of the lid. The butter is made once a week in Winter and twice in summer. We all help to make the churning. If a stranger comes in he helps a while because people believe he would take the butter if he didn't. It takes an hour to make the churning in Winter and a half and hour in summer. The churning is done by hand. The churn-dash is moved up and down. If the butter is slow in coming on the milk some hot water is put in the churn to hurry it. A grain of salt is taken and some of it is put under the churn, some into the churn and the remainder into the fire saying "In the name of the Father and of the Son and of the Holy Ghost. Amen." A quenched coal is put under the churn before you start churning.(continues on next page)
- Collector
- James Mc Dermott
- Gender
- Male
- Address
- Curraghsallagh, Co. Roscommon
