Scoil: Newtownbarry (B.) (uimhir rolla 3633)

Ar an leathanach seo

1. Churning

   

   Roinn Roinn Postáil

   181

   Churning
   Large churns are used for big churning. There is a beam connected to the roof and to the dash and the beam is worked sideways working the dash up and down.
   Another method is to be worked by handle like bellows connected to spring at top of dash. The dash working up and down.
   When people come into a house where they are churning they are expected to churn for a while. They say that if they did not churn they would take the butter away.
   It takes one hour to churn. Water is poured in hot in Winter and cold in Summer, to ripen.
   The churn-dash was not lent on May day lest the butter might be taken.
   Red Coulter of a plough put under the churn so that the butter couldn't be taken.
   There are three marks on lid and three marks on the churn.
   The butter is taken out by hand. Hands are washed thoroughly before this. They use oaten meal to clean hands. Some work butter by hand and others use wooden beaters to take water out. They work the salt in with their hands.

   From
   Gerr. Morrissey,Ryland Rd, Bunclody.

   

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   Gerr. Morrissey

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