School: Cumán an Lín
- Location:
- Commanealine, Co. Tipperary
- Teacher: Seanán Mac Mathúna
Archival Reference
The Schools’ Collection, Volume 0541, Page 39
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- XML “Churning”
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- (continued from previous page)“ set “ in shallow metal pans or wooden tubs for about twenty four hours. The pans or tubs containing the milk were placed on a wooden frame known locally as the
“ stillion “.
The churn empty the butter was “ washed “ several times until the water came away
“ clear “. The skimmer being always used at this operation. Next it was salted the amount of salt varying with the tastes of individual butter-makers.
If sometimes the butter happened to be pale or uneven in colour, a chemical liquid known locally as “ saffron “ was added to the water in which the butter was washed. This produced a rich even yellow colour. This “ butter colour “ wae also used where a number of “ partners “ filled “ firkins “ in order to produce a(continues on next page)
