School: Baile an Lóin Tighe (Ballinlonty) (roll number 1579)
- Location:
- Ballinlonty, Co. Tipperary
- Teacher: Áine Ruiséall
Archival Reference
The Schools’ Collection, Volume 0550, Page 130
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
- There are different kinds of churns. A barrel churn and a dash churn. when the churning is in a progress if any one comes in the should give a hand because if they don't the person grudges you the butter. The first thing the churn has to be well scalded. Then you start your churning. The men usually does the churning. When the churn is made we lift out the butter with the two butter spades You should wash the butter thourly well so that the water will come out as pure as it went in. You must salt the butter well. When you have it salted you must put into roals. The home-made is always better salted than the creamery butter.
- Collector
- Michael Bourke
- Gender
- Male
- Address
- Inch, Co. Tipperary
