Scoil: An Corr Dubh (uimhir rolla 14339)
- Suíomh:
- An Chorr Dhubh, Co. Liatroma
- Múinteoir: Pádraig Mac Giolla'n Átha
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0226, Leathanach 568
Íomhá agus sonraí © Cnuasach Bhéaloideas Éireann, UCD.
Féach sonraí cóipchirt.
ÍoslódáilSonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: An Corr Dubh
- XML Leathanach 568
- XML “Food in Olden Times”
- XML “Churning”
Nóta: Ní fada go mbeidh Comhéadan Feidhmchláir XML dúchas.ie dímholta agus API úrnua cuimsitheach JSON ar fáil. Coimeád súil ar an suíomh seo le haghaidh breis eolais.
Ar an leathanach seo
- (ar lean ón leathanach roimhe)used vegetables. The vessels they used before cups became common were called "Noggins".
- We have a churn at home. It is three feet high. The bottom is two feet in circumference. it is about twenty years old. There are three parts in it. The bottom, peck, and lid.In the Summer we churn twice a week. In Winter we churn once a week. We send to the creamery every day in Summer. In the Winter we don't send at all. We keep half the milk at home to churn. My father and mother do the churning. Any stranger who comes in during the churning helps at the work. The turn they take is called a "brash". This "brash" is taken for fear that when the person would be going out they would bring the butter with them. The churning lasts for about three quarters of an hour. The work is done by hand. The churn-dash is moved up and down until the little lumps of(leanann ar an chéad leathanach eile)
- Faisnéiseoir
- John Doorigan
- Inscne
- Fireann
- Aois
- 50
- Seoladh
- Gort na Camdharach, Co. Liatroma
