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School: Béal Átha Feorainne (B.) (roll number 1866)

Location:
Ballyforan, Co. Roscommon
Teacher:
M.S. Ó Ceallaigh
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The Schools’ Collection, Volume 0271B, Page 04_004

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The Schools’ Collection, Volume 0271B, Page 04_004

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  3. XML “Composition - Churning”

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  1. Composition - Churning

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    12-1-38
    Before churning milk the churn is thoroughly cleaned first with boiling water. Then it is left in the open to air. The cream must be gathered three or four days before it is fit to churn. Then the cream is put into the churn and churned. The cream has to be churned for three quarters of an hour before the butter comes on it. Then the butter is gathered with soft water and taken out of the churn and put into a butter dish. Then it is washed three times in cold water. After a while it is salted. Then it is made into rolls by two wooden butter clappers.
    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
    Michael J. Kearney
    Gender
    Male
    Address
    Ballyforan, Co. Roscommon