Scoil: Drumgossatt (C.)
- Suíomh:
- Droim Guasachta, Co. Mhuineacháin
- Múinteoir: Áine Nic Ghráinne
Sonraí oscailte
Ar fáil faoin gceadúnas Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML Scoil: Drumgossatt (C.)
- XML Leathanach 051
- 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)Hot water is poured on the churn in Winter, and in Summer cold water. It is much easier to make butter in Summer because the milk gets thicker. In winter the milk gets very thin, and often it has to be kept beside the fire. The butter is lifted with a wooden plate, it is then placed in a wooden dish, well scalded with boiling water to keep the butter from sticking to the dish. The butter is then washed until the water is quite clear. then a 1/2 an oz of salt is put to every pound of butter. It is mixed well then, and afterwards put into pounds. The buttermilk is used for calves, pigs and hens. When it is fresh, some people like to drink it.
Collected (written) by :- Eileen Hand,
Stranatone,
Magheracloone,
Co Monaghan- Bailitheoir
- Eileen Hand
- Inscne
- Baineann
- Seoladh
- Srath na Tóna, Co. Mhuineacháin