Scoil: Cluain Leamhac (Cloonloo) (uimhir rolla 12767)

Ar an leathanach seo

1. Churning

   

   Roinn Roinn Postáil

   We have a churn at home. It is about three feet
   high and two feet wide and it is of a round shape and
   it is divided into parts. The top part is called the
   peck and it is joined together by four iron whoops. The
   milk is put into the churn then the dash and the lid
   and there is a churn cup put on the dash to keep the milk
   from coming up. The milk is churned by lifting the dash up
   and down and you keep churning for about an hour.

   The churning is done about three times a week
   in summer time and twice in winter. In summer time
   if the milk is not churning you put on cold water and
   in winter time hot water. If a stranger happens to come
   in when you are churning he will have to take a "drass"
   because the old people say that the butter would not
   come on the milk if he did not. You know the milk
   is churned when the dash comes up clean and no butter on
   it. When the milk is churned it is rocked for a while.

   Then the butter is taken out on a dish and made into
   rolls of "punts". The buttermilk is used for making home
   bread and it is given to pigs or calves. Buttermilk
   when boiled is called whey and it is given to people
   for bad colds.

   

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