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School: Termonfeckin (roll number 16209)

Location:
Termonfeckin, Co. Louth
Teacher:
T. Ó Corcoráin
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The Schools’ Collection, Volume 0676, Page 131

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The Schools’ Collection, Volume 0676, Page 131

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  1. XML School: Termonfeckin
  2. XML Page 131
  3. XML “Churning”
  4. XML “Churning”

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  1. Churning (continued)

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    (continued from previous page)
    and they would be supposed to take away the butter with them, if they did not take a hand at the churn.
    When the butter is formed it is taken off the churn with a wooden skimmer on to a wooden dish. It is now washed a few times before it is called. When the salt is well mixed in it, it is again washed and salted.
    Transcribed by a member of our volunteer transcription project.
    History Edit

  2. Churning

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    Ours is a cream churn it holds twelve gallons and is put on a bench while churned. Thereis a handle in the centre of it;s side which is connected with blades or beators inside. Cream is heated to sixty five degrees, the handle is turned and about twelve lbs. of butter can be churned in twenty minutes in it.
    When churning if a person
    (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
    Peggy O' Reilly
    Gender
    Female
    Address
    Drogheda Road, Co. Louth