1. dúchas.ie
  2. The Schools' Collection
  3. Ballyhaise (2)

School: Ballyhaise (2)

Location:
Ballyhaise, Co. Cavan
Teacher:
Bean Uí Mhaolagáin
Browse
Mode:
The Schools’ Collection, Volume 0973, Page 207

Archival Reference

The Schools’ Collection, Volume 0973, Page 207

Image and data © National Folklore Collection, UCD.

See copyright details.

Download

Open data

Available under Creative Commons Attribution 4.0 International (CC BY 4.0)

  1. XML School: Ballyhaise (2)
  2. XML Page 207
  3. XML “Churning”

Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.

On this page

  1. Churning (continued)

    Share Share Post
    (continued from previous page)
    porridge and bread and sometimes the people take it on porridge. The people feed calves with it. It is also good for a cold when it is boiled and sugar put in it.
    There is a tap on the lid to let away the gas. It is 15 years old.
    The churn is done by my mother and sometimes I take a "brash".
    How to make Butter
    First we clean the crock and scald it. Then the milk is strained into the crock. Then it is let thicken and when it is thick the cream of it is put into the churn. Hot water is then poured in and in less than 20 minutes the churn is done.
    It is then lifted out with a strainer and out into a baisin and washed and salted. After a bit when it hardens it is made into rolls or 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
    Collector
    Sylvia Mullen
    Gender
    Female
    Address
    Ragaskin, Co. Cavan