School: Shanakill, Roscrea

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1. Churning (continued)

   “We have a churn at home. It is a barrel churn and it is on a frame...”

   

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   and a rubber rim on the inside of the lid and a bit of glass in the middle of the lid to let you see that the cream is churned and there is a tap on the lid to let out the wind. There are four screws to fasten the lid on to the churn and a handle around for to churn the cream. We do be about ten minutes churning.When the glass on the lid is clear the cream is churned. There are several kinds of churns. There are standing churns and dash churns and box churns and barrel churns. If any of the neighbours came in they would take the churn and churn it a little. If he didn't churn it he'd be then said to be taking the butter.

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2. Churning

   “Moton's churn every two weeks...”

   

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   Motons churn every two weeks. They have a small churn. It has to be put on the table when churning. It is scalded with boiling water and then air it for fear it might get musty.
   There is a small handle on the side that can be taken off and put on.

   

   Transcribed by a member of our volunteer transcription project.

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3. Churning

   “If you churn on Easter Sunday you churn in about 15 minutes...”

   

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   If you churn on Easter Sunday you would churn

   (continues on next page)

   

   Transcribed by a member of our volunteer transcription project.

   History Edit