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School: Ballymartle (roll number 7361)

Location:
Ballymartle, Co. Cork
Teacher:
Patrick Kelleher
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The Schools’ Collection, Volume 0322, Page 024

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The Schools’ Collection, Volume 0322, Page 024

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  1. XML School: Ballymartle
  2. XML Page 024
  3. XML “Churning”

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  1. Churning

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    1.
    How butter is made. First, have enough spring water for the butter washing. Our churn is a barrel shape, and has a handle in the side, it is placed on a stand of three to four feet from the ground. I scald the churn thoroughly and all the untensils which I am going to use, let the churn cool a little, but the cream should be put into it while it is hot.
    2.
    If I put the cream into the churn immediately after scalding it would turn out to be very soft and white. Place the cream in the churn, and turn the handle from my self during the making of the butter, every one in a while. I take out the cork out of the churn to let the wind out, if this is not done it would fly out during the making
    (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
    Nora Walsh
    Gender
    Female
    Address
    Ballynacourty, Co. Cork
    Informant
    Mary Walsh
    Relation
    Parent
    Gender
    Female
    Address
    Ballynacourty, Co. Cork