Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
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
Churning is carried on in every farmer's house. First the cow is milked, then the milk is strained into a vessel, then it is allowed to set for twenty-four hours until the cream is formed. The cream is next separated from the milk and put into a large crock for four or five days.
The churn is well cleaned with boiling water. Then the cream is poured into the churn and the lid closed tightly, and a pinch of salt is shaken on the top of the lid, and the sign of he cross is made with the dash before the(continues on next page)Transcribed by a member of our volunteer transcription project.