Scoil: Ballymartle (uimhir rolla 7361)
- Suíomh:
- Baile an Mhoirtéalaigh, Co. Chorcaí
- Múinteoir: Patrick Kelleher
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0322, Leathanach 025
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: Ballymartle
- XML Leathanach 025
- 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)3.
The time the churn takes to make depends on the quantity of cream I have. The more cream in it the longer it takes to form. When it is nearly made the churn begins to get heavier and harder to turn it. It is a good thing to reverse the handle by turning it backwards and forwards. How I know when the butter is made, I hear it falling against the beaters, when it is made I take the cork out of the churn to let out the buttermilk, put a bucket underneath and turn the barrel - slowly, not the handle.4.
I then put spring water into it, cork it well, turn the handle backwards and forwards for a few minutes. Then let the first rinsing out the same as the Buttermilk, so the butter should be rinsed three times, when the third rinsing is out(leanann ar an chéad leathanach eile)
- Bailitheoir
- Nora Walsh
- Inscne
- Baineann
- Seoladh
- Baile na Cúirte, Co. Chorcaí
- Faisnéiseoir
- Mary Walsh
- Gaol
- Tuismitheoir
- Inscne
- Baineann
- Seoladh
- Baile na Cúirte, Co. Chorcaí
