School: Ganntaigh (Ganty)
- Location:
- Ganty, Co. Galway
- Teacher: Sorcha Bean Uí Chlúin
Archival Reference
The Schools’ Collection, Volume 0034, Page 0257
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- The older people in the district remember the time ( and also heard it from their parents) when oaten bread made from oaten meal was used. The bread was very hard and very black, it was made with water and usually baked in a griddle. The griddle was supported on an iron brand to keep it firm and straight. The bread was eaten only once a day. The men going to work used take a slice of it with them to eat. The cake would often last for a week.
Small patches of wheat was grown and the wheat was ground into flour "between round stone called querins'. These querins are no longer to be seen, the wheat is now ground at the local mill which is owned by William Roland.(continues on next page)
