School: Ballymartle (roll number 7361)

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1. Churning (continued)

   

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   3.
   The time the churn takes to make depends on the quantity of cream I have. The more cream in it the longer it takes to form. When it is nearly made the churn begins to get heavier and harder to turn it. It is a good thing to reverse the handle by turning it backwards and forwards. How I know when the butter is made, I hear it falling against the beaters, when it is made I take the cork out of the churn to let out the buttermilk, put a bucket underneath and turn the barrel - slowly, not the handle.

   4.
   I then put spring water into it, cork it well, turn the handle backwards and forwards for a few minutes. Then let the first rinsing out the same as the Buttermilk, so the butter should be rinsed three times, when the third rinsing is out

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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

   Nora Walsh

   Gender

   Female

   Address

   Ballynacourty, Co. Cork

   Informant

   Mary Walsh

   Relation

   Parent

   Gender

   Female

   Address

   Ballynacourty, Co. Cork