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Churning – 1938

Collected by Kathleen Fallon, Kinvara from Mrs Fahy Kinvara

Photo: Rodw Wikimedia Commons
Photo: Rodw
Wikimedia Commons

10th of May, 1938
There is scarcely a country house that has not a churn in it. Some of the churns are small and some of them are tall. The tall churns are very wide at the bottom and they get narrower as they go up. The small churns are round on both sides.
In whatever house there is a churn there is always butter made there. Butter is made in country houses twice a week and in Summer three times a week. Sometimes the people make up the butter in bars of two and three pounds. Then they sell it in the town.
We have no churn but a neighbour of ours has. It is about three feet and she makes butter twice a week. Before she makes the butter she gathers all the new milk she has to spare and then she leaves it aside in basins to sit. When the cream is thick she takes it off and then she gives the milk to the calves or makes cakes with it. Then she washes the churn with boiling water. Then she puts in the cream and churns it. It a stranger happens to go into a house where they are churning he gives a hand to help. People say that if people do not help to churn that evil will fall on the churning.
In olden times churns were worked by the foot but now-a-days they are worked by the hand. In summer cold water is poured into the churn to harden the butter. The buttermilk is used for making cakes and people also drink it when it is fresh. In the town there is never any churning done, all the new milk is sent to creameries.



B.A., M.A.(Archaeology); Regional Tour Guide; Dip. Radio Media Tech; H.Dip. Computer Science.

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