School: Killoscully, Newport (roll number 12029)
- Location:
- Killoscully, Co. Tipperary
- Teacher: Mrs. Julia Bourke
Archival Reference
The Schools’ Collection, Volume 0538, Page 202
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- XML School: Killoscully, Newport
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- XML “Food in Olden Times - Bread”
- XML “Food in Olden Times - Churning”
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- (continued from previous page)dish. It is still used especially when potatoes are still new. The potatoes are first scraped to remove peel, then boiled and mashed with a 'pounder' which was like a mallet. Pepper, salt and butter were mixed with the potatoes and the mixture eaten with a spoon.
- This was always done in the home as there were no creameries then.
The milk was strained into shallow wooden tubs called 'Keelers'; after twelve hours or so the cream was skimmed into a wooden 'can' with one handle at side. The skim milk left was drunk with ptatoes or given to calves and pigs.
After 4 or 5 days the cream was put into churn and churned into butter. There were two kinds of churns. A large churn barrel with a handle at each side for large amounts of cream and a small churn standing on ground with a dash through the lid.(continues on next page)
