School: Gleann an Chairthe (roll number 13345)

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1. Churning (continued)

   

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   and the lid and dabbler are put on. There is a clean cloth put around the lid to keep the milk from coming out.
   We churn once a week in the summer and twice a week in the winter. The churning is done in about an hour and a half. People know that the churning is done when the dash comes up clean out of the milk and there are little bits of butter on the lid.
   When the churning is finished there is a pounder put under the churn and it is rocked to and fro to gather the butter. Now the lid and dabbler are taken off. The lid is turned on its side to let any butter which may be on it fall into the churn. A wooden dish and two butter spades are got and are scalded with boiling water. The butter is taken off the milk with a small strainer and it is put on the wooden dish. The churn dash is moved up and down to collect all the little bits of butter. They are lifted out of the churn with the strainer. The buttermilk is taken out of the butter and it is drained back into the churn. The butter is washed with cold water.
   It is ready for salting now. Very

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   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

   Margaret Mary Gilligan

   Gender

   Female

   Age

   13

   Address

   Fenagh, Co. Leitrim

   Informant

   James Gilligan

   Relation

   Parent

   Gender

   Male

   Age

   50

   Occupation

   Feirmeoir

   Address

   Fenagh, Co. Leitrim