School: Teampall Mhuire

Location:
Carbad Beg, Co. Mayo
Teacher:
Eithne, Bean Uí Mhaonghaille
Browse
The Schools’ Collection, Volume 0143, Page 513

Archival Reference

The Schools’ Collection, Volume 0143, Page 513

Image and data © National Folklore Collection, UCD.

See copyright details.

Download

Open data

Available under Creative Commons Attribution 4.0 International (CC BY 4.0)

  1. XML School: Teampall Mhuire
  2. XML Page 513
  3. XML “How Candles Were Made Long Ago”
  4. XML “How Friezes Were Made Long Ago”

Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.

On this page

  1. First the rushes were picked and then skinned. Then they were matted together. The tallow was left beside the fire to rinder. When it was rindered the matted rushes were dipped in it. A knitting pin was put through it. It was left for sometime to set. Then a stout piece of cord was put in it and in this way light was provided.
    Transcribed by a member of our volunteer transcription project.
  2. A pot of water was left beside the fire for such time as the water would be sour. Then they put logwood into it to colour the water and coprice so that its colour would not fade afterwards.
    (continues on next page)
    Transcribed by a member of our volunteer transcription project.
    Language
    English