Description of using a jumble churn; the products of churning.
Kirning [churning] was done in the old-fashioned jumble churn twice a week. About four gallons of milk was put in the churn and churned till it formed kirn milk (buttermilk). To this was added boiling water mixed with a further three pints of milk. The mixture was jumbled up with the churn staff. The kirn milk floated on top and was taken off with a colander. The blaand (whey) was strained off. This kirn milk was eaten along with home-made rhubarb jam and could keep for a week in cold weather.