School: Rathcoyle, Kiltegan
- Location:
- Rathcoyle Lower, Co. Wicklow
- Teacher: Aodh Ó Broin
Archival Reference
The Schools’ Collection, Volume 0920, Page 156
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- XML School: Rathcoyle, Kiltegan
- XML Page 156
- XML “Churning”
- XML “Churning”
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- Transcription guide »
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.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. - In olden times the commonest churn used was the dash-churn. Nowaday there are several kinds of churns, the dash-churn and the end over end churn.
The churn which is at home is a dash-churn. It is about four feet high and two and a half feet wide
In Summer churning is done twice or three times a week but in Winter it is only done once a week.
It is an old custom that if anyone goes into a house and if the people of the house were churning that the person that goes in should take part in the churning. If the person fails to do so the people of the house would say that he was taking the profit of the milk.
Boiling water is put into the milk while the churning is going on. After about an hour the churning is done. The butter is then salted and made into rolls.(continues on next page)
