School: Baile Feárnach
- Location:
- Ballyfarnagh, Co. Mayo
- Teacher: Seán Ó Laoghaire
Archival Reference
The Schools’ Collection, Volume 0099, Page 016
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- XML “An Chuigeann”
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- A churning is made in most farmers' houses once or twice a week. It is made oftener in Summer than in Winter because the cows have plenty green grass to feed on in the Summer.
We have a churn at home. It is about three feet high. It is about five years since this churn was made. We bought it in Claremorris as there are no churns made in this locality now.
The different parts of the churn are the churndash the clapper and the lid. There are round holes on the churndash so as to allow the milk to run through it.
The churn is thoroughly scalded and then left to cool before the cream is put into it. The churndash is then put in and finally the lid and the clapper are put in place. The churning now begins. Everyone in the house must give a hand to make the butter. If a neighbour or a stranger happen to come in while the churning is going on they are supposed to give(continues on next page)
- Collector
- Ina Jennings
- Gender
- Female
- Address
- Knock, Co. Mayo
