School: Baile Droichid, Cathair Dún Iascaigh (roll number 10533)
- Location:
- Béal Átha Droichid, Co. Thiobraid Árann
- Teacher: Donnchadh Mac Craith
Archival Reference
The Schools’ Collection, Volume 0576, Page 105
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- XML School: Baile Droichid, Cathair Dún Iascaigh
- XML Page 105
- XML “Churning”
- XML “Churning”
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- (continued from previous page)no body would buy it. In Summer time the butter should be made every day but in Winter twice a week is enough. The cream should be just a little sour before it is churned.
- Up to fifty years ago every farmer kept a churn and did his own churning. How the milk is churned into butter:-
The milk is set in milk pans after the animal heat goes out of it, four inches deep. The cream then rises to the top, and is ready to be skimmed in twenty hours in mild weather. The dairy maid then skims it with the back of her fingers in a cream cool. The cream is ready in about three days to(continues on next page) - Collector
- Mary Heney
- Gender
- Female
- Address
- An Tuairín, Co. Thiobraid Árann
- Informant
- Timothy Heney
- Gender
- Male
- Age
- 60
- Address
- An Tuairín, Co. Thiobraid Árann
