School: Bealach (roll number 5811)
- Location:
- Ballagh, Co. Roscommon
- Teacher: Domhnall Ó Daltúin
Archival Reference
The Schools’ Collection, Volume 0258, Page 148
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- XML “Food in Olden Times”
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On this page
- (continued from previous page)Fish - Trout - salted herring - eels - crawfish and perch were cooked on a grid - iron over turf coals.
Foods on Special Occasion
Potato-cake on Hallow-Eve - and ''Christmas Eve''
Eggs on Easter Sunday - Geese on ''Christmas Day''
Fowl on St Martins' night 11th November
Loaf bread and Milk on St Johns night at the bonfires and sometimes fowl - Potatoes - Bacon, Cabbage Geese formed the wedding supper.
''Cally'' or Colcannon was used on Garland Sunday and November night.
Tea was used by some in 1840 and cost 8/- per lb. The poorer people did not use tea at that date.
Vessels Noggins made by the ''cooper'' were used as cups. Those were made by scooping out a piece of oak - the noggins was without joints and was all one piece. These were scrubbed with sand. There were no plates but shallow wooden dishes also made of oak.
The table was placed along the wall and the smaller children eat the dinner around the cisean of potatoes in the middle of the kitchen floor. Goats milk and some-times the ewe was milked when the cow was ''dry'' and both were used with potatoes oftentimes three times a day.
- Informant
- Mrs Mc Dermott
- Gender
- Female
- Age
- 76
- Address
- Cartron, Co. Roscommon
