Scoil: Rinn Tuirc (uimhir rolla 9835)
- Suíomh:
- Rinn Toirc, Co. Chiarraí
- Múinteoir: S. Bean Uí Rinn
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0403, Leathanach 300
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: Rinn Tuirc
- XML Leathanach 300
- 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
- The milk was set in wooden pocks in a row on a stand called a stillion and left there for two days to souren. When the cream was ripe it was skimmed into a timber vessel called a cream tub in which there was a little plug of timber called a specket to drain off the whey. It was left to ripen from four to five days according to the time of the year. Then it was placed in a barrel which was wheeled round and round by means of two handles. Everyone that came in would have to take a turn at the Barrel for fear of they taking the butter. In those times people used to make pishogues and take each others butter. It was taken out then and salted and placed in firkins which were sold and they were shipped to England.
