Scoil: Lúbán Díge (Bodyke)
- Suíomh:
- Lúbán Díge, Co. an Chláir
- Múinteoir: Bríd, Bean Uí Chadhla
Tagairt chartlainne
Bailiúchán na Scol, Imleabhar 0591, Leathanach 391
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: Lúbán Díge (Bodyke)
- XML Leathanach 391
- XML “The Churn”
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)When the butter has come, it is taken out and as much butter milk as possible taken off. Then it is washed in Spring water and salted if for home use and left unsalted for sale.
The butter milk is given to pigs and calves.
Butter milk used be a cure for freckles.
Unsalted butter used be used for sore and skin diseases. But the medical halls now supply these remedies under other names.
I heard people say that with the new direction for butter making - throwing in water to cool churn etc that it is water you have now instead of butter milk and that this butter milk is not as good to make soda bread as ordinary fresh thick milk. This is my own experience.
I often made butter from the dash churn when I was young. Now I use an American churn. It is handier when the supply of cream is only from one or two cows. Country people say that the right taste is not in the creamery butter. They say too that it does not go as far.(leanann ar an chéad leathanach eile)
