School: Gortnessy (roll number 7235)

Location:
Gortinessy, Co. Donegal
Teacher:
M. Nic Sheáin
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The Schools’ Collection, Volume 1030, Page 352

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The Schools’ Collection, Volume 1030, Page 352

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  1. XML School: Gortnessy
  2. XML Page 352
  3. XML “Churning”

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  1. 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]
    Transcribed by a member of our volunteer transcription project.
    Topics
    1. activities
      1. economic activities
        1. agriculture (~2,659)
          1. butter and churns (~3,280)
    Language
    English
    Collector
    Ernest Crawford
    Gender
    Male
    Address
    Cullion, Co. Donegal
    Informant
    Ernest Crawford
    Gender
    Male
    Age
    13
    Address
    Cullion, Co. Donegal