Scoil: Ballinagh (C.)
- Suíomh:
- Béal Átha na nEach, Co. an Chabháin
- Múinteoir: M. Ní Chonchobhair
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0990, Leathanach 231
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Ballinagh (C.)
- XML Leathanach 231
- 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
- At first the milk is left for two or three days to get thick and then it is put into the churn
Some onley put the top of the milk into the churn and it leaves the churn very light then you put hot water into the churn so in ten minutes you see the butter appearing about the sixe of a head of a pin and then it gets larger and larger
There are different makes of churns: The old make of churns are wide at the bottom and narrow in the middle and it comes(leanann ar an chéad leathanach eile)
- Bailitheoir
- Lizz Gaynor
- Inscne
- Baineann
