Scoil: Saints Peter & Paul, Balbriggan

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1. Churning (ar lean)

   

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   491
   and soft. In Winter if you put hot water on the churn when beginning, it will bring the butter on quickly.
   The churn is rolled from side to side when the churning is nearly finished. This rocking for a quarter of an hour, gathers the butter into little rolls on top of the milk in the churn. Then cold water must be added to make the butter firm.
   Some people can tell when the churning is finished by its sound. Other people get a spoon and rub it along the side of the dash. Milk comes on the spoon and butter also. When the butter is, the butter-dish should be well scalded with boiling water then cooled with cold water. The butter is lifted out of the churn with a wooden plate and put into the wooden dish. Then it is patted with two wooden-patties to squeeze out all the buttermilk. Then the butter is washed thoroughly with cold water to take all the milk out of it. A knife should be put through the butter to see if there be any hairs in it. It is said if you do not bless the churn before churning no butter will come on the churn. It is said

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