Scoil: Clochar na Trocaire

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1. Churns

   

   Roinn Roinn Postáil

   Long ago the people only used dash churns. In preparing to make a churning they churn should be rinsed with cold water scrubbed with salt and again rinsed in cold water. In winter it should be scalded with boiling water. Then scrubbed with salt then rinsed with cold water a few days before making a churning. The sour cream is then put into the churn. It is a custom to shake salt on the lid of the churn. The woman of the house would not let anybody take a coal of fire while she was making a churning because she thought he would take the luck and butter with him. When the churning was made she took out the butter with a and washed it in a wooden dish. Then she put a knife through the butter to see if there were any ribs in it. When the butter is made the bean -an- tige blesses the churn and the butter. She puts luck on the cows in this way. The butter-milk that is left is used for making cakes. It is sometimes given to the pigs.

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