Scoil: Moynalty (C.)
- Suíomh:
- Maigh nEalta, Co. na Mí
- Múinteoir: (ní thugtar ainm)
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0706, Leathanach 043
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: Moynalty (C.)
- XML Leathanach 043
- 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)round in this way making the beater inside round. Before starting to churn it is scaulded well with boiling water and salt and scrubbed. It is then left to dry in the fresh air.
When that is all ready the churning starts a crock of cream is generally what is to be churned. It takes about twenty minutes to churn. People know when the churning is done because the lid of the churn is quite clean. If a stranger comes he should always take a hand for luck.
When the churning is over the butter is taken off and put in a trencher and washed a few times. Then it is made into round blocks and a print is put in it. There is an old churn that is worked by a horse. There is a hole put in the dairy wall and the shaft is put out through it and the horse goes round. The buttermilk is used in the making(leanann ar an chéad leathanach eile)
- Bailitheoir
- Maureen Smyth
- Inscne
- Baineann
