School: Cushinstown (roll number 3146)

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1. Olden Times

   

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   In olden times people did not eat as often as they do nowadays. Two meals a day was the usual number. The worker started at eight o clock and then came to breakfast at half past nine. The food consisted of porridge and good new milk or sometimes buttermilk or thick stirrabout left over from the night before, fried in gravy on a pan with oaten bread and a noggin of milk. At dinner hour home cured bacon, cabbage and potatoes with another noggin of milk. Noggins were a shape between a jug and a mug. In few farmhouses now you will find one of them.
   When a pig or pigs were killed for home use, the farmers wives or daughters made their own puddings and sausages. They got a clean pot put the animals blood in it and hung it over the fire. They mixed oaten meal, spice pepper salt and ginger in it, when thick the mixture was fitted into a clean prepared gut and left by in a crock with a little salt shaken over it until

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Language

   English

   Collector

   Patrick Mc Dermott

   Gender

   Male

   Address

   Cushinstown, Co. Meath