School: Rathcoyle, Kiltegan

On this page

1. Churning (continued)

   

   Share Share Post

   (continued from previous page)

   In olden times people used to put salt in the milk before churning so as to prevent anyone from taking the profit.

   

   Transcribed by a member of our volunteer transcription project.

   History Edit

2. Churning

   

   Share Share Post

   

   You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.

   In olden times dash-churns were more common than they are now. The churn mostly used now is an end-over-end churn. The dash-churn that is at home is about two feet wide. When the milk is thick it is put in the churn along with some hot water. In winter more hot water is put in the churn than in the Summer. The lid is then put on the churn. There is a hole in the lid through which the handle of the dash is put. It takes about an hour to churn. When the bits of butter are seen on the top of the milk, the churning is finished. The butter is then takes from the milk and put on a dish. Salt is then put in it. The butter is made into rolls In Winter people churn once a week and in Summer twice a week. If a person came in while the churning was going on it is a sign that there

   (continues on next page)

   Save Cancel

   Transcription guide »

   By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution.

   Topics

   1. gníomhaíochtaí
      1. gníomhaíochtaí eacnamaíocha
         1. talmhaíocht (~2,659)
            1. im agus cuigne (~3,280)

   Language

   English

   Informant

   Winnie Doyle

   Gender

   Female

   Age

   45

   Address

   Sliabh na mBoth, Co. Chill Mhantáin