Scoil: Teamhair, Áth Treasna
- Suíomh:
- Teamhair, Co. Chorcaí
- Múinteoir: Dd. Ó Súillleabháin
Sonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Teamhair, Áth Treasna
- XML Leathanach 595
- 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)the butter is made. A thermometer is also
attached for regulating the temperature of the
cream before churning, the temperature of the
cream when churning in summer should
be between fifty-six to fifty eight degrees, and
in Winter from fifty-eight to sixty-two
degrees. The butter should be made from twenty
to thirty minutes, and if not there is a loss
in the butter fat because it goes in the butter
milk. The butter-milk is removed, and spring
water is put into the churn to wash the butter.
The butter is then removed into a large tub
and one ounce of salt is sufficient for each
pound of butter. The quantity of salt depends
on the market you sell the butter in, mild cured
butter takes only half an ounce of salt to the
pound, slightly salted butter has a quarter ounce
to the pound.- Bailitheoir
- Nora Mary Reidy
- Inscne
- Baineann
- Seoladh
- Pleasure Hill, Co. Chorcaí
- Faisnéiseoir
- Maurice Reidy
- Gaol
- Tuismitheoir
- Inscne
- Fireann
- Aois
- 50
- Seoladh
- Pleasure Hill, Co. Chorcaí