Scoil: Monksland (C.) (uimhir rolla 2792)
- Suíomh:
- Fearann na Manach, Co. Lú
- Múinteoir: M. Nic Oireachtaigh
Sonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Monksland (C.)
- XML Leathanach 295
- XML “Churning”
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)a small glass or cover is attached to the lid of the churn and when this becomes clear so that you can see into the churn it is then known that the churning is completed. Afterwards instead of twisting it is simple to shake the churn by the handle and the shaking forms the butter into little rolls and is very easier to take from the milk with a strainer. Some farmers churn every two-days while most churn about twice every week. The milk cannot be churned immediately when the cow is milked it is put in crocks for about five or six day's before hand, So as to thicken
- Bailitheoir
- Mary Barry
- Inscne
- Baineann
- Aois
- 13
- Seoladh
- Fearann na Manach, Co. Lú