School: Abbeylara

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1. Churning

   

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   I have a churn at home. It is about three and a half feet in height. It is two feet wide. The sides of it are of a round shape. It is five years old. The various parts of the churn are the claubeen, the dash and the lid.

   Butter is made three times a week in the Summer and it is made twice a week in the Winter. My brothers usually do the churning. The churning lasts about three quarters of an hour. The churning is done by hand. The dash is moved up and down. When the churning is done, the churn is rocked from side to side in order to gather the butter.

   The butter is lifted with butter spades and a strainer is used for lifting the small pieces of butter. The butter is washed with spring water and then it is salted. Buttermilk is used for making cakes and feeding calves 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

   Patrick Caffrey

   Gender

   Male

   Address

   Ballyboy, Co. Longford

   Informant

   Mrs Caffrey

   Relation

   Parent

   Gender

   Female

   Age

   40

   Address

   Ballyboy, Co. Longford