School: Tomena

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1. Churning

   

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   We have a churn at home two and a half feet high and six feet in circumference, At two feet high it narrows to about four and a half feet in circumference and at full height it is six feet. The top of the churn is called the '' peck ''. There is a mark on the lid of the churn so that it may be put on correctly. In summer butter is made about two or three times a week, and about once in the winter. People who come in while churning is going on generally churn for if they did not it is said they would bring some of the butter with them. It takes about an hour to make butter or sometimes less in warm weather. The churning is done with the hand. The churn-dash is moved up and down and not side-ways.
   When butter is made, it comes up on the churn dash and that is how the people know the butter is made. Boiling water is poured into the milk if the weather is cold. When the butter is made it is taken out of the churn with a butter-strainer. It is the salted and made into rolls and prints.

   

   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

   Informant

   Maire Gilheany

   Gender

   Female

   Address

   Drumcullion, Co. Cavan