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School: Baldoyle Convent (roll number 11883)

Location:
Baldoyle, Co. Dublin
Teacher:
Sr Augustine
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The Schools’ Collection, Volume 0792, Page 189

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The Schools’ Collection, Volume 0792, Page 189

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  3. XML “Churning”

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  1. Churning

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    Churning
    May 1938
    Long ago farmers used used very big churns when there was plenty of milk to be got. Two horses were tied to a small machine and a chain was attached to the dasher which went into the middle of the churn. The horses went around in a circle and the chain which was attached to the dasher went upwards and downwards and the cream came to the top.
    The cream is sometimes removed from the milk by means of a saucer. The butter-milk which is left over is used for baking or sometimes people drink it. Water is put in to the churn when the butter is nearly ready to gather the butter together. Churning takes at least two hours. in Summer when the weather is hot it is very hard to keep the butter cool and it is often placed in water.
    (continues on next page)
    Transcribed by a member of our volunteer transcription project.
    History Edit
    Topics
    1. activities
      1. economic activities
        1. agriculture (~2,659)
          1. butter and churns (~3,280)
    Language
    English
    Collector
    Kathleen Dowd
    Gender
    Female
    Informant
    Mr M. Dowd
    Gender
    Male
    Age
    c. 70
    Address
    Baldoyle, Co. Dublin