School: Teamhair, Áth Treasna
- Location:
- Taur, Co. Cork
- Teacher: Dd. Ó Súillleabháin
Archival Reference
The Schools’ Collection, Volume 0351, Page 596
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Teamhair, Áth Treasna
- XML Page 596
- XML “Churning”
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
- 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)
- Collector
- Hannah Walsh
- Gender
- Female
- Address
- Glennamucklagh East, Co. Cork
