When butter was made at home long ago, the milk was skimmed with a skimmer. Then the cream was put in a wooden vessel for a few days.
When they had the quantity they required they made the butter.
The cream was put in the barrel and the barrel was kept turning by twisting the handles. About half an hour it took to make it.
A plug which was in the side of the barrel was taken out, and then the buttermilk came out, and it was kept for certain uses.
The buttermilk was thought healthy to drink, and they used it in making bread.
Cold water was put in with a funnel and the churn was twisted around, and they gave the butter three washings.
Then it was taken out and put into a tub, and salted, and washed again.
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- Mrs de Lacey
- Kilmeadan, Co. Waterford