School: Lurganboyce (roll number 14224)

Lurganboy, Co. Donegal
Antoine Ó Cairbre

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Lurganboyce | The Schools’ Collection

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The Schools’ Collection, Volume 1088, Page 018

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the land upon which the woman was performing her early morning magic and to tell him to put a red hot horse shoe in the next churning in his house and the then both Williamson and the woman would find themselves deprived of the excessive amounts of butter they were taking (in Williamson's case unwillingly) from him.

Oaten breads was used most frequently. It was roasted on a bread iron made by a Smith in a forge. It was well buttered and eaten with sweet milk. Men used to take oaten bread with them to fairs and hadn’t to pay for a dinner or tea in those days when at fairs or markets. Another kind of bread called Boxty was often made from raw potatoes flour and one or two boiled potatoes. The raw potatoes were grated on a grater, the starch was then squeezed out in a muslin bag. Flour and boiled potatoes were mixed then with the pulp and the scone was roasted in a pane. Boxty bread is very tough and indigestible and is hardly ever made at present
Fadge is a bread that is popular here and is often made. Boiled potatoes and flour are used.

Anthony Carbery

A sort of dish made of oatmeal and the husks of the oatgrain (Cáith) slightly fermented. This ferment gives a whitish liquid which when boiled,

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