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Ar an leathanach seo

1. Churning

   

   Roinn Roinn Postáil

   Long ago when the cows were milked
   the milk was strained, set or lodged for
   a day, it was then skimmed with a
   skimmer, put into a tub and left ripen,
   it was then ready for churning.
   In former times every farmer made
   butter. They had churns for the purpose
   There were two kinds of churns, a barrel
   churn and a standing churn.
   We have not a churn at home now as
   we are sending our milk to the creamery
   A standing churn was about 3ft in height, round at
   the top and wide at the bottom, about
   1ft at the top and two and a half feet at
   the bottom. The sides were round.
   The various parts are the clappers, the
   mouth, the vent, and the handle.
   There were not any marks in the top or
   bottom. Butter was made twice a week in
   Summer and once a week in Winter.
   Every member of the family that were
   able joined in the churning.
   Strangers who came in helped in the
   churning for fear the people who were
   churning would have suspicion on
   them that they would carry the butter

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