School: Monksland (C.) (roll number 2792)
- Location:
- Monksland, Co. Louth
- Teacher: M. Nic Oireachtaigh
Archival Reference
The Schools’ Collection, Volume 0659, Page 295
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- XML School: Monksland (C.)
- XML Page 295
- XML “Churning”
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- (continued from previous page)a small glass or cover is attached to the lid of the churn and when this becomes clear so that you can see into the churn it is then known that the churning is completed. Afterwards instead of twisting it is simple to shake the churn by the handle and the shaking forms the butter into little rolls and is very easier to take from the milk with a strainer. Some farmers churn every two-days while most churn about twice every week. The milk cannot be churned immediately when the cow is milked it is put in crocks for about five or six day's before hand, So as to thicken
- Collector
- Mary Barry
- Gender
- Female
- Age
- 13
- Address
- Monksland, Co. Louth
