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School: Graughlough

Location:
Greaghclogh, Co. Cavan
Teacher:
Mrs Wade
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The Schools’ Collection, Volume 1002, Page 049

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The Schools’ Collection, Volume 1002, Page 049

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  1. XML School: Graughlough
  2. XML Page 049
  3. XML “Churning”

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  1. Churning (continued)

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    on. Then we start to churn. There is water put in the churn to heat up the cream. After churning for half an hour butter appears in the churn. It takes about three-quarters of an hour to do the churning.
    Butter is made twice a week in summer and once a week in winter. Two of us churn the milk. The churning is done by the hand and the dash is moving upwards and downwards.
    When the churn is done the butter is in a large lump on top of the milk. The churn is then rinsed down and the butter is taken out in a tub and washed twice with water. It is then salted and washed after being salted and then dressed in rolls or prints. The buttermilk is used for pigs and calves and for making bread.
    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
    Joe Cochrane
    Gender
    Male
    Address
    Greaghclogh, Co. Cavan
    Informant
    Mrs T. Cochrane
    Gender
    Female
    Address
    Greaghclogh, Co. Cavan