Scoil: Cnoc Cairn, Imleach Iubhair (uimhir rolla 10731)
- Suíomh:
- Knockcarron, Co. Luimnigh
- Múinteoir: Tomás Ó Dúthaigh
Sonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
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)saucer was used for the skimming process. About twice a week this cream was put in the churn (varying according to the number of cows owned by the farmer). The churn was about five feet tall - tall enough to allow a medium-sized person to look into it. It was about four feet long, and two and a half feet wide. Possessors of [?] or thereabouts churned every morning, whereas owners of a "bawn of 10 cows" would churn once a week only. In winter, the churning was done once a week behind closed doors in a well-heated house. The servant boy and servant girl used to do the churning. Anybody, strange or otherwise, entering the house during the churning usually "took a whip" (as they used to say) out of the churning handle. This was a custom, violation of which meant that whoever entered took the fat of the churn with him or her, when leaving the house. Churning process usually took an hour and a half-longer in cold weather. The churners usually looked into the churn from time to time to see if the butter was being made. When the cream got "grainy", it was a sign that churning was nearing completion. A better sign was to hear the cream hitting heavily on the dashers inside. Then the handles were turned slowly. Then spring-water was poured in from time to time to cool the churn and to keep the butter firm. The butter was lifted out(leanann ar an chéad leathanach eile)
- Faisnéiseoir
- Miss Ann O' Neill
- Inscne
- Baineann
- Aois
- 75
- Seoladh
- An Mhóin Mhór, Co. Thiobraid Árann