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- We have a churn at home. It is about three feet
high and two feet wide and it is of a round shape and
it is divided into parts. The top part is called the
peck and it is joined together by four iron whoops. The
milk is put into the churn then the dash and the lid
and there is a churn cup put on the dash to keep the milk
from coming up. The milk is churned by lifting the dash up
and down and you keep churning for about an hour. The churning is done about three times a week
in summer time and twice in winter. In summer time
if the milk is not churning you put on cold water and
in winter time hot water. If a stranger happens to come
in when you are churning he will have to take a "drass"
because the old people say that the butter would not
come on the milk if he did not. You know the milk
is churned when the dash comes up clean and no butter on
it. When the milk is churned it is rocked for a while.Then the butter is taken out on a dish and made into
rolls of "punts". The buttermilk is used for making home
bread and it is given to pigs or calves. Buttermilk
when boiled is called whey and it is given to people
for bad colds.Transcribed by a member of our volunteer transcription project.
- May Mc Dermott