School: Kilbeg (roll number 11039)
- Location:
- Robertstown, Co. Meath
- Teacher: Aodh Ó Duibhgeannáin
Archival Reference
The Schools’ Collection, Volume 0709, Page 149
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- XML School: Kilbeg
- XML Page 149
- XML “The Churning”
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- After being three or four days in a crock the milk gets thick and sour and then it is churned. There are many kinds of churns used in this locality. There is a dash churn in the shape of a barrel and it is used by lifting a dash up and down through the milk. The kind of churn we use is barrel shaped and it is eighteen inches in width at each end and twenty - three inches in length. There is a small cork on the lid of the churn and now and again you must press this cork to let the air from the milk.
During the churning luke - warm water is poured in but if this is over done the butter will not taste nice and will be of a whitish colour.
On the lid of the churn there is a small glass and when the churn-(continues on next page)
- Collector
- Matthew O' Connell
- Gender
- Male
- Address
- Drakerath, Co. Meath
