Scoil: Creenkill, Johnstown (uimhir rolla 2137)

Ar an leathanach seo

1. Churning (ar lean)

   

   Roinn Roinn Postáil

   

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   (ar lean ón leathanach roimhe)

   water are put in to the churn before it is made to bless the work. Butter milk is used for making bread. It is sometimes given to pigs and calves.

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2. Churning

   

   Roinn Roinn Postáil

   We keep a churn. It is an end-over-end one. It is about twenty inches long and fifteen inches wide and it is about two feet from the ground. It is about seven years old. It is on a stand. There is a handle in the middle of the body, and a round piece of glass in the middle of the lid. We know when the butter is made, because the glass it clear.
   We churn twice a week in Summer and once a week in Winter. Cold water is poured into the churn, when churning in the Summer and hot water in the Winter time. Strangers who come in, help at the churning, for fear they may take the butter. It takes about half and hour in the Winter to churn and ten minutes in the Summer. The churn does not move upwards and downwards, but goes all round.
   The churning is done with the hand. When the butter is made, the butter-milk is taken from it. Then the butter is put into a tub and washed thoroughly, so that no butter-milk is left in it. Then it is salted by means of two butter-bats. It is

   (leanann ar an chéad leathanach eile)

   

   Tras-scríofa ag duine dár meitheal tras-scríbhneoirí deonacha.

   Stair Athraigh