School: Magoney

On this page

1. Churning

   

   Share Share Post

   Churning is very common in our district nowadays. We churn sometimes twice a week the sort of a churn we have is one like a dash. When the milk is just milked from the cows you strain it into a crock. Then you leave it there for four days. Milk has to be four days milked before it can be churned. Then you pot it into the churn and put the staff into it and then put the lid and the dasher on it. Then you start to churn it. When you are about ten minutes churning you put a pint of boiling water to warm the milk. Then the butter comes on it. When you see little white dots in the milk you know that the butter is coming on it. Long ago people could not get butter on the milk and they would say that a magic women would come and change herself into a hare and take the butter off the churn. When the people would see that they could not get the butter off the churn no matter what they would do they would have to stop churning. There was a man going round at that time and

   (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

   Eílis Ní Ciarnáin

   Gender

   Female

   Age

   13

   Address

   Keenoge, Co. Monaghan