School: Carrigaline, Ráth Mhór
- Location:
- Carrigaline, Co. Cork
- Teacher: Eibhlín, Bean Mhic Conchoille
Archival Reference
The Schools’ Collection, Volume 0357, Page 069
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- XML “Food”
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- (continued from previous page)Tea was not much used 80 years ago. An ounce at a time was bought (1lb of sugar)
BUTTER-MAKINGIn olden times the Dairy contained a stelling i.e. stand for holding the Keelers. A Keeler was a small wooden vessel about "5" in depth and 30" in diameter in which the milk was "lodged". They were scoured with sop-na-peice, scalded and cooled in the open air. Milk was lodged from 30 to 36 hours. It was then skimmed with a skimming dish made of tin and perforated. The cream was kept in a tub or "cool". On churning day all callers should take a turn at the churn to put the "size of their head" in it. Three housewifes or more usually joined in butter to fill a firkin. The filling or packing was done in each house in rotation. It was a sign of great friendship to "joined in butter". A firkin was a barrel-shaped vessel holding from 56 to 84 lb of butter. It was steeped in water and thus waterlogged.
Butter was measured by the pottle - A vessel made out of a solid piece of wood and holding 2 grs. A "mug" was a smaller vessel.(continues on next page)
- Informant
- J.C. Dineen
- Gender
- Male
- Age
- 87
- Address
- Hollymount, Co. Cork
