School: Teamhair, Áth Treasna

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1. Churning (continued)

   

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   the butter is made. A thermometer is also
   attached for regulating the temperature of the
   cream before churning, the temperature of the
   cream when churning in summer should
   be between fifty-six to fifty eight degrees, and
   in Winter from fifty-eight to sixty-two
   degrees. The butter should be made from twenty
   to thirty minutes, and if not there is a loss
   in the butter fat because it goes in the butter
   milk. The butter-milk is removed, and spring
   water is put into the churn to wash the butter.
   The butter is then removed into a large tub
   and one ounce of salt is sufficient for each
   pound of butter. The quantity of salt depends
   on the market you sell the butter in, mild cured
   butter takes only half an ounce of salt to the
   pound, slightly salted butter has a quarter ounce
   to the pound.

   

   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 Mary Reidy

   Gender

   Female

   Address

   Pleasure Hill, Co. Cork

   Informant

   Maurice Reidy

   Relation

   Parent

   Gender

   Male

   Age

   50

   Address

   Pleasure Hill, Co. Cork