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

School: Ballinagh (C.)

Location:
Bellananagh, Co. Cavan
Teacher:
M. Ní Chonchobhair
Browse
Mode:
The Schools’ Collection, Volume 0990, Page 231

Archival Reference

The Schools’ Collection, Volume 0990, Page 231

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: Ballinagh (C.)
  2. XML Page 231
  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

    Share Share Post
    At first the milk is left for two or three days to get thick and then it is put into the churn
    Some onley put the top of the milk into the churn and it leaves the churn very light then you put hot water into the churn so in ten minutes you see the butter appearing about the sixe of a head of a pin and then it gets larger and larger
    There are different makes of churns: The old make of churns are wide at the bottom and narrow in the middle and it comes
    (continues on next page)
    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
    Lizz Gaynor
    Gender
    Female