School: Teamhair, Áth Treasna

Taur, Co. Cork
Dd. Ó Súillleabháin
The Schools’ Collection, Volume 0351, Page 596

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The Schools’ Collection, Volume 0351, Page 596

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  1. XML School: Teamhair, Áth Treasna
  2. XML Page 596
  3. XML “Churning”

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  1. Long ago when the cows were milked
    the milk was strained, set or lodged for
    a day, it was then skimmed with a
    skimmer, put into a tub and left ripen,
    it was then ready for churning.
    In former times every farmer made
    butter. They had churns for the purpose
    There were two kinds of churns, a barrel
    churn and a standing churn.
    We have not a churn at home now as
    we are sending our milk to the creamery
    A standing churn was about 3ft in height, round at
    the top and wide at the bottom, about
    1ft at the top and two and a half feet at
    the bottom. The sides were round.
    The various parts are the clappers, the
    mouth, the vent, and the handle.
    There were not any marks in the top or
    bottom. Butter was made twice a week in
    Summer and once a week in Winter.
    Every member of the family that were
    able joined in the churning.
    Strangers who came in helped in the
    churning for fear the people who were
    churning would have suspicion on
    them that they would carry the butter
    (continues on next page)
    Transcribed by a member of our volunteer transcription project.
    1. activities
      1. economic activities
        1. agriculture (~2,659)
          1. butter and churns (~3,280)
    Hannah Walsh
    Glennamucklagh East, Co. Cork