Scoil: Balscadden (uimhir rolla 9492)

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1. Churning

   

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   168
   Churning
   First you strain the fresh milk into a crock, It is then left in a crock. It is then left in a dairy till it sours and is thickened It needs to be kept in a cool place in the Summer. When the cream is ready, the churn is toroughly cleaned and left outside to air in the Summer time. In Winter the churn is scalded with boiling water, the cream is then emptied into it. There are different kinds of churns, a machine churn, and a dash churn. You have to keep twisting a handle on the machine churn, and the body keeps twisting around. There is a glass on the lid of the churn and it tells you how the churn is doing when the churning is complete so the glass comes out clear. Then you take the butter out of a churn with a scoop, it is then put into a butter-dish and water put on it so as to wash away the butter-milk
   Then one ounce of fine salt is added to every pound of Butter it is then patted well with two patters. The dash churn is the old fashioned way of churning it is very laborious, you have to keep the dash of the churn up and down for

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