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

Ar an leathanach seo

1. Churning

   

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   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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