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  3. Ballyheaffy (B.), Baile Dubh

School: Ballyheaffy (B.), Baile Dubh (roll number 10387)

Location:
Ballyeafy, Co. Waterford
Teacher:
Pádraig Ó Néill
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The Schools’ Collection, Volume 0634, Page 159

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The Schools’ Collection, Volume 0634, Page 159

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  1. XML School: Ballyheaffy (B.), Baile Dubh
  2. XML Page 159
  3. XML “Care of Farm Animals”
  4. XML “Bread”

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  2. Bread

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    Bread
    Bread was made from wheat and rye. Wheat was grown more extensively long ago than it is now. Rye was grown in mountainous districts. The grind stones were used some time ago. The old people in this district heard about querns but they did not see them working. While people remember there were flour mills in Clogheen and it is there they used to get their corn crushed into flour. The names of the different kinds of bread made are Oatenmeal cake, stirabout cake and potato cake. Rye bread was mostly used in this locality. The rye bread was very tough and hard. Milk and water were used when kneading it. Enough bread for a week was baked at the time so that they would not eat too much of it. A cross was put on the cake with a knife and three
    (continues on next page)
    Transcribed by a member of our volunteer transcription project.
    History Edit
    Topics
    1. products
      1. food products (~3,601)
        1. bread (~2,063)
    Language
    English
    Collector
    Thomas Brunnock
    Gender
    Male
    Address
    Doon, Co. Tipperary
    Informant
    Michael Brunnock
    Gender
    Male
    Age
    49
    Address
    Doon, Co. Tipperary