Scoil: Feighroe, Inish
- Suíomh:
- Connolly, Co. Clare
- Múinteoir: Antoine Mac Mathúna
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0608, Leathanach 094
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Feighroe, Inish
- XML Leathanach 094
- XML “An Cuigeann - Churns”
- XML “Churns”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)bottom of it. There are seven or eight holes in the board to admit the cream coming through. The staff is drawn up a nd down and the cream is beaten and after a while the churn is made. It takes a half an hour before the cream is churned into butter. Then it is taken out. The butter is taken out first. Then it is washed a few times. Long ago when the people used to be filling firkins they used to carry the butter in a can on the top of their heads.
- We have a churn at home. It is about two and a half feet high and it is round like a barrel. There are three parts going with the churn when the butter is making such as the churn staff, churn cup, and a round board with a hole in the middle for the churn staff to go through. The butter is made once a week in Summer but in Winter it is not made as often. It was a custom for the most of the old people to put a coal under the churn to hasten to make the churn. The old people used to call the churn "cuineóg". When the butter is making and if a person passes the churn and if he has water or milk or any other with him he always sprinkles some of it in the butter. When the churn is made it is taken(leanann ar an chéad leathanach eile)
- Bailitheoir
- Pádraig Ó Miadhacháin
- Inscne
- Fireann
- Faisnéiseoir
- Martin Mahon
- Inscne
- Fireann
- Seoladh
- Ailldavore, Co. Clare
