School: Clar (roll number 11561)
- Location:
- Clarcam, Co. Donegal
- Teacher: Alastair Alcorn
Archival Reference
The Schools’ Collection, Volume 1035, Page 398
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Clar
- XML Page 398
- XML “Meals”
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
- The people used to get up at six o'clock in the morning. Then they used to go out to the filds, fasting.
They worked there until eight o'clock, when they got either oat meal porridge or oaten bread and milk. The oaten bread was made by mixing fine oat meal and a little flour with some lard. Salt was also put into it. It was baked on a griddle in front of the fire.
For the dinner potatoes were taken with veal, pork, or fish. The calves were killed for the veal, and the pigs for the bacon, pork, and lard. In the evenings some of the people went fishing. The fish which they got were salted, and afterwards hung up and smoked. These fish lasted for a long time.
For the evening oaten bread and milk was taken again. There was no tea as tea was not used until 1868. For supper oaten porridge was taken again. On All Souls Night rice was taken for the supper. Eggs were scarce but on Easter Sunday many families got as many eggs as they could.
- Collector
- Paddy Watson
- Gender
- Male
- Informant
- James Kearns
- Gender
- Male
- Age
- 80
- Address
- Mullans, Co. Donegal
