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- We have a churn at home. It is about
twenty seven inches high and eighteen inches wide
at the top. It is a little wider at the bottom. It is
made of staves of oak joined closely together by hoops.In the making of the churn it is make a
little narrower about nine inches from the top and
this is called the peck. On one side there is a mark to
show you how to put on the lid properly.The wonam of the house generally makes
the churning and it is made by hand. The dash is
worked up and down and when it is near churned the
dash is twisted around to help to gather the butter. If
any stranger comes in during the process they take the
dash afraid they would delay the churning or that you
would not get the full return of butter. There is very
little hot water used in summer but it takes a lot
more in winter to bring the milk to the proper heat.When the milk is churned the dash comes up clean
without any butter on it. We churn three or four
times a week in summer and about twice in winter.
When the churning is made the woman that made
it washes her hands in hot water and then she takes
off the butter on a trencer then she washes it with(continues on next page)Transcribed by a member of our volunteer transcription project.
- Maureen Mc Donagh