School: Fermoyle, Lanesboro (roll number 13321)

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1. Churning (continued)

   

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   It takes about half an hour to do the churning. In cold weather people put boiling water to help to churn and in hot weather they put cold water on.
   When the churning is finished the lid is lifted and cold water is poured on it to remove the pieces of butter. The butter is taken out with the hands. The buttermilk is washed off. Then it is salted and washed again Then a print is made of the butter.
   The buttermilk is left in the churn and it is used for drinking, for making cakes and for feeding calves.

   

   Transcribed by a member of our volunteer transcription project.

   History Edit

2. Churning

   

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   We use a dash churn at home. The parts of the churn are the body, the churn dash, the lid and the juggler. It is about three feet high and about 16 years old.
   We churn twice a week. My mother does the churning. Warm water is put on the

   (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

   Nancy Dolan

   Gender

   Female

   Address

   Aghaloughan, Co. Longford

   Informant

   Mrs P. Donlon

   Gender

   Female

   Age

   30

   Address

   Aghaloughan, Co. Longford