School: Hackettstown (2)

On this page

1. Churning (continued)

   

   Share Share Post

   

   You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.

   (continued from previous page)

   of a single piece of wood. The butter is well washed to take away all the milk off it. Salt is added, and the butter weighed and made up in one or two pound pieces.

   Save Cancel

   Transcription guide »

   By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution.

2. Churning

   

   Share Share Post

   We have a churn at home it is about four feet high. It is about a foot and a half wide in top and the same in the bottom. There is a lid on it and the churn is fitted on a stand. There is a handle which you turn round and it moves the churn round end over end. The butter is made twice a week during the Summer and once a week during the Winter.
   There is lukewarm water added to the milk in the winter while it is being churned. This is to raise the temperature of the milk so that it can be churned. We know when the milk is churned by looking at the glass in the lid

   (continues on next page)

   

   Transcribed by a member of our volunteer transcription project.

   History Edit