Scoil: Ballyhogue
- Suíomh:
- Ballyhoge, Co. Wexford
- Múinteoir: Mrs. Margaret Cahill
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0902, Leathanach 219
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Ballyhogue
- XML Leathanach 219
- XML “Churning”
- XML “Churning”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)was a lot of cream in the churn it would take half-an-hour to churn.The cream is put into a bucket till it is all gathered them it is put into the churn. Then the stuff for colouring the butter is put in. The lid is put on. Then they start to churn and churn away until the cream is cracked they know when it is cracked because they would see the butter on the glass. They keep churning until they feel the churn getting heavy them they churn easily until it is done.When the butter is churned it is taken out of the churn and is put in the keeler then it is salted and then it is salted and then it is made into pounds and some of it sent to town.
- Buttermilk is used for making bread and the farmers bring it into town to sell it. It is a cure for a cold when it is boiled. The farmers sell the milk and some send it to Dublin. The most common way is to make it into butter. When the milk is separated it is turned into skimmilk and it is used for feeding calves.
- Bailitheoir
- James Long
- Inscne
- Fireann
- Faisnéiseoir
- Patrick Lnog
- Inscne
- Fireann
- Aois
- 45
- Seoladh
- Ballyhoge, Co. Wexford
