School: Ballinea (roll number 10426)
- Location:
- Ballina, Co. Westmeath
- Teacher: Mrs Farrell
Archival Reference
The Schools’ Collection, Volume 0736, Page 095
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- XML “Churning Nowadays”
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- (continued from previous page)The milk is strained immediately and is then put into a "separator" to separate the cream from the skim milk. The cream is kept till churning day. It is next put into a churn and is churned by turning a handle.
The churn is well scalded and scoured with salt before putting the cream into it. A quart of lukewarm water is added to the cream to leave it in a proper way for churning.
It will take about thirty minutes to complete the churning. Then the butter is taken of with butter spades and put in to a wooden butter tub.
It is well washed with clean spring water to remove all buttermilk.
It is washed again and salted. When this is done it is made into rolls.
