School: Cronaghbois (roll number 2658)
- Location:
- Crannogeboy, Co. Donegal
- Teacher: Criostóir Ó Beirn
Archival Reference
The Schools’ Collection, Volume 1048, Page 372
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- XML “Potatoes”
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- (continued from previous page)with a couple of "eyes" in each. Theses parts are just called seed and the remainder of potato "cutlins".
When dug they are stored in a barn. Store called maoiseog. They are also left in pits. These are made by building potatoes in long narrow heap about 2 feet wide and of varying length. Rushes or Raithneach (dried ferns) are then placed on potatoes and finally clay is dug and beaten firmly on top of rushes or raithneach to a depth of 6 inches. The lifted clay leaves a trench around pit and ensures dry base for potatoes.
Bread.
Potatoes are used for making a bread known as "boxty". Raw peeled potatoes are grated to pulp and water squeezed out in a cloth bag. Some flour is added to assist making fairly dry dough, and salt to taste. Dough is pressed into thin layers less than ½ inch thick and fried on pan with butter.(continues on next page)
