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  3. Árd-chill

Scoil: Árd-chill

Suíomh:
Ardchoill Mhór, Co. an Chabháin
Múinteoir:
Bean Uí Chonalláin
Brabhsáil
Modh:
Bailiúchán na Scol, Imleabhar 0978, Leathanach 191

Tagairt chartlainne

Bailiúchán na Scol, Imleabhar 0978, Leathanach 191

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  1. XML Scoil: Árd-chill
  2. XML Leathanach 191
  3. XML “Churning”
  4. XML “Butter-Making”

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

  2. Butter-Making

    Roinn Roinn Postáil
    When the churning is finished the butter floats on the surface of the milk. The sides of the churn, the lid and dash are washed down with pure cold spring water. The butter is allowed to remain on the milk for an hour or two.
    All utensils are scalded and cooled. The butter is transferred by means of a coarse strainer to a butter-pail. It is washed at least two or three times with spring water until every trace of butter-milk is removed from the butter. It is salted then. The "housewife" knows exactly how much salt to put on to bring it to the required taste. It is made into rolls, prints and bricks.
    Unsalted butter (butter) mixed with
    (leanann ar an chéad leathanach eile)
    Tras-scríofa ag duine dár meitheal tras-scríbhneoirí deonacha.
    Stair Athraigh
    Topaicí
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