Scoil: Ballyroebuck (uimhir rolla 12841)

Ar an leathanach seo

1. The Care of Milk

   

   Roinn Roinn Postáil

   When the milk is taken to be seprated it is strained into the bowl of the seprator and is then seprated and left in a crock to settle. When the cream is sour it is churned. Most of the churns are end-over-end churns.
   To make the milk churn quickly some people put boiling water in the cream but it gives the butter a very bad colour.

   The usual churning days are Monday and Friday. When the cream is churned the butter is taken off the butter-milk, and is put into a keeler. The salt is then put in the butter and is washed. When the butter is washed it is made into rolls. Some of it is kept for cooking and eating, the rest is sold.
   The churn is then washed with clean boiling water and salt.

   

   Tras-scríofa ag duine dár meitheal tras-scríbhneoirí deonacha.

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   Teanga

   Béarla

   Bailitheoir

   Margaret Kavanagh

   Inscne

   Baineann

   Seoladh

   Cill Teille, Co. Loch Garman

   Faisnéiseoir

   John Kavanagh

   Inscne

   Fireann

   Seoladh

   Cill Teille, Co. Loch Garman