School: Boyerstown (roll number 13285)

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1. Churning

   

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   We have a churn at home It is a dash churn It is fairly big We churn twice a week A cow is the most useful animal people could keep. As they have the milk for cooking and the advantage of churning and have their own butter
   Anyone that has a cow and is churning must be very clean. They must have a nice clean dairy and another thing about a diary it must be very clean. The churn and vessels in which milk
   A cow has to be milked twice a day When the cow is milked in the morning and in the evening the milk is strained into a milk pan It is left to set for twenty four hours It is then skimmed into a large crock It takes milk about a week to sour and get thick before it can be churned. When the milk is thick and soured it is put in the churn and churned If the weather is warm it takes a shorter time to churn than if the weather is cold
   When the cream breaks in the churn it does not take long until the butter comes on it. It is then taken off the churn and washed and salted It is then made into rolls or in hot weather it is packed in bowls. When people are churning and

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   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

   Sheila Boyle

   Gender

   Female

   Age

   14

   Address

   Curraghtown, Co. Meath

   Informant

   Patrick Boyle

   Gender

   Male

   Age

   48

   Address

   Curraghtown, Co. Meath