School: Gortnessy (roll number 7235)
- Location:
- Gortinessy, Co. Donegal
- Teacher: M. Nic Sheáin
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- XML School: Gortnessy
- XML Page 352
- XML “Churning”
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- We have a churn at home, it is wide at the bottom and top and is narrow in the middle, and there are hoops round it like a barrel. The milk must be thick and sour before it is churned. If it is in the winter time hot water is used. It takes about an hour to church. The milk is churned with a churn dash which is moved up and down through it.We know when the butter is made because it forms into a big lump on top of the milk. The butter is then lifted out of the churn into a wooden dish. The milk is washed out of it with clean water and there is salt put on it and it is mixed together for a long time. Then it is made into “prints” or rolls. The buttermilk is used for making bread and for feeding calves. Some people drink buttermilk [sic]
- Collector
- Ernest Crawford
- Gender
- Male
- Address
- Cullion, Co. Donegal
- Informant
- Ernest Crawford
- Gender
- Male
- Age
- 13
- Address
- Cullion, Co. Donegal