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School: Béal Átha Feorainne (C.) (roll number 15653)

Location:
Ballyforan, Co. Roscommon
Teacher:
Áine Bean Uí Chuillin
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The Schools’ Collection, Volume 0271C, Page 13_040

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The Schools’ Collection, Volume 0271C, Page 13_040

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  1. XML School: Béal Átha Feorainne (C.)
  2. XML Page 13_040
  3. XML “Churning”

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  1. Churning

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    27-1-38
    Churning.
    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.
    History Edit
    Topics
    1. activities
      1. economic activities
        1. agriculture (~2,659)
          1. butter and churns (~3,280)
    Language
    English
    Collector
    Annie Kearney
    Gender
    Female
    Address
    Ballyforan, Co. Roscommon