School: An Lios Rua, Cill Mháille (roll number 9339)

On this page

1. Churning (continued)

   

   Share Share Post

   (continued from previous page)

   209
   he is asked to assist in making it.If not some people believe that the visitor could bring some of the butter.
   The length of time the churning takes depends on the kind of cream that is to be churned as some cream takes a longer time than others.The churning is done with the hands .The staff is worked by beating the staff up and down in the cream until it gathers into lumps.Soon after that the butter is made.
   it is then taken out of the churn with a scoop or a flat wooden spoon with a handle and put into a tub of spring water where it is washed and re- washed until all the sign of milk has left it.The butter is then made up in rolls or put into firkins .
   The butter milk is then poured into a bucket or can and the churn washed and scalded .it is then left aside until next churning comes.
   One day as a man was going to town for a box of sand he went into a house where a churn was being made in order

   (continues on next page)

   

   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

   Bridget Murphy

   Gender

   Female

   Informant

   Pat Lynch

   Gender

   Male

   Age

   77

   Address

   Kilcolumb, Co. Clare