Scoil: Machaire Áirne
- Suíomh:
- Machaire Airne, Co. Mhuineacháin
- Múinteoir: P. Mac Aodhgáin
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0945, Leathanach 214
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: Machaire Áirne
- XML Leathanach 214
- 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
- When the milk is ripe it is put into the churn. It is churned till the butter comes on it. The milk has to be at a high temperature before it is churned. You should not fill the churn too full. It take an hour to churn. When it is churned you put cold water on it to gather the butter. Then it is taken off the milk and then it is washed and salted and left by for use. The milk that is left is called butter milk. It is used for drinking and for putting on porridge for feeding calves and for baking bread.
Our churn is a large churn and it is churned by hand. It is about twenty year in use. There are four parts in the churn, the dash, the cap, the lid and the body. When the churning is don the churn is rocked from(leanann ar an chéad leathanach eile)
