School: Drumlease (roll number 15382)
- Location:
- Drumlease, Co. Leitrim
- Teacher: Thomas Dillon
Archival Reference
The Schools’ Collection, Volume 0200, Page 283
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: Drumlease
- XML Page 283
- XML “Food”
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
- (continued from previous page)wash the potatoes perfectly clean and peel them raw. After that the used to rub them to a coarse grater made out of tin. They used to ring it in a linen towel. Then they would take boiled potatoes and crush them on a bread board. They would put a small quantity of flour through the boxty and potatoes and make it into large cakes split in quarters and they used to call each quarter a ''farel''. When cold then it was ready for eating with a nice dressing of butter.Those who had no butter used to take sugar and milk with them. Tea was unknown to the people in those days and they used ''najans' of milk with each farel. At that time there was hardly any china or delph only ''nijans'' and if a man's wife died rude people would say that's a ''najans'' and spoon for another.Another class of food that was much used among families was ''Brusy or Col Cannon '' The custom was First the potatoes were cleaned and washed and peeled in water and put them into a large pot and boil them soft.(continues on next page)
- Collector
- May Gillen
- Gender
- Female
- Address
- Ardakip More, Co. Leitrim
- Informant
- Michael Gillen
- Gender
- Male
- Age
- 50
- Occupation
- Feirmeoir
- Address
- Ardakip More, Co. Leitrim
