School: Crowenstown
- Location:
- Crowinstown Little, Co. Westmeath
- Teacher: M. Ní Bhriain
Archival Reference
The Schools’ Collection, Volume 0724, Page 268
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- XML School: Crowenstown
- XML Page 268
- XML “Churning”
- XML “Churning”
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- (continued from previous page)to help the cream to separate from the milk This is how the butter is taken out : -
A wooden sieve is used to take up the butter. It is placed in a butter-dish, and washed thoroughly with cold water. Then it is placed on a butter board, and salt is added to taste. Then it is washed again, and then made into neat rolls. There are no old sayings, stories, or proverbs connected with butter-making.
The butter milk is used for making bread, and feeding pigs
- I have a churn at home., and it is about three and a half feet high, It is about eighteen inches wide at the top, and bottom, and the sides of it are round. It is about four years old. There is no mark on the side or bottom of it.
Butter is made three days a week in Summer, and twice in Winter,(continues on next page) - Collector
- Christy Henry
- Gender
- Male
- Age
- 13
- Address
- Ballyhealy or Ballinure, Co. Westmeath
- Informant
- Mrs Henry
- Gender
- Female
- Age
- 74
- Address
- Ballyhealy or Ballinure, Co. Westmeath
