Scoil: Boyerstown (uimhir rolla 13285)

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1. Churning

   

   Roinn Roinn Postáil

   In all houses one of the most important works of the week is churning. Long ago it was more difficult to churn than nowadays as the churns were different. We have the dash churn, the spring dash churn, the daisy churn, and the end over end churn. The people used the dash churn long ago. It is used in some houses yet. The make of our churn is an end over end churn.
   When we milk the cows we leave the milk in the milk pans to set. When the cream comes to the top we seperate the milk from it. Then when it is left there for a week it is ready for churning
   Before putting the cream in the we scrub it out well. Then we wash it out with cold water. Then we put in the cream and tighten the lid down on the churn. When the glass is clean and no butter to be seen the churning is done.
   Then we wash and salt the dishes and take the butter off the churn. When the butter is taken off the churn we have buttermilk. After washing the butter five or six times we salt it. Then we

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