School: Castleknock
- Location:
- Castleknock, Co. Dublin
- Teacher: Sr O' Leary
Archival Reference
The Schools’ Collection, Volume 0791, Page 26
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- XML School: Castleknock
- XML Page 26
- XML “The Horse”
- XML “Churning”
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You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution. - Churning is carried on chiefly in houses where there are only two or three cows. Where there are a larger number of cows, the milk is taken to creameries or sold. The churn used generally is a box churn. It is about two feet high, two sides, straight down. The ends are rounded towards the bottom and then the bott is flat. the handle can be attached to beaters, which are preforated.
The cover or lid is rectangular in shape. The different parts of the churh are the body, the lid, the handle, and the [?]
The butter is made once a week in Winter, and once every three day in Summer.
It is the woman of the house who generally does the churning. If a stranger or(continues on next page)
