School: Gallbhaile (roll number 1316)
- Location:
- Galbally, Co. Wexford
- Teacher: Mícheál L. Mac Murchadha
Archival Reference
The Schools’ Collection, Volume 0902, Page 137
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- XML School: Gallbhaile
- XML Page 137
- XML “Churning”
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- The people around here are very good at butter-making. A barrel churn is used.The first thing the people do is to put the milk into pans. When the cream has set it is skimed off and placed in another pan to ripen.
When it is ripe it put into the churn and churned. If the weather is cold a little hot water is added while churning to make the milk thick. If the weather is not cold no water is required. There is a little glass on the head of the churn and when it is clear the churning is finished. When the churning is finished the butter-milk is let off the butter and put into a pan for itself. The butter is washed in order to wash the butter-milk out of it. The butter is then salted and left a few minutes for the salt to mix well through it.
When the butter is salted you can make it up in any way you like
The butter milk is used for making bread
Heated butter milk is a very good cure for a cold.(continues on next page)
- Collector
- Peggy Brennan
- Gender
- Female
- Address
- Galbally, Co. Wexford
- Informant
- Mrs Brennan
- Gender
- Female
- Age
- 70
- Address
- Galbally, Co. Wexford
