Scoil: Port Omna (B) (uimhir rolla 2174)
- Suíomh:
- Portumna, Co. Galway
- Múinteoir: Seán Ó Broin
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0057, Leathanach 0199
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Port Omna (B)
- XML Leathanach 0199
- XML “Churning”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- Churning was always looked up to as a great operation long ago in a farmers house. There was a great many customs Connected with it. First of all the cream is gathered, then the day you would be going to churn you should never put any cream in on it in order to let it turn sour.
When it is the Summer you keep adding cold water to the cream until it is down to 63% when it is winter you add hot water to bring it up 63% as this is churning point. If the cream is in right order it will be churned in about twenty-five minutes, if it takes any longer than this it is a sign that it is not churning point. The churn we have at home is of the modern type and it is a four gallon churn and it is of a round shape. The dash churn is very seldom used now.
But long ago when people used those churns they were supposed to have very graceful figures, and the majority of them were (noticed) noted at carrying pails of water on their heads.
You may twist the handle backwards and forwards for about(leanann ar an chéad leathanach eile)
- Bailitheoir
- Aulban V. Couser
- Inscne
- Fireann
- Seoladh
- Portumna, Co. Galway
- Faisnéiseoir
- Mrs L. Couser
- Inscne
- Baineann
- Aois
- 45
- Seoladh
- Portumna, Co. Galway
