School: Carrigaline, Ráth Mhór
- Location:
- Carrigaline, Co. Cork
- Teacher: Eibhlín, Bean Mhic Conchoille
Archival Reference
The Schools’ Collection, Volume 0357, Page 070
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- XML “Food”
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- (continued from previous page)If the butter was pale saffron was used to colour it. Saffron was mixed with the salt sometimes.
After being salted, it was packed into a firkin and some clean cabbage leaves were put on top. If any piece of butter was left over it was called a "gobalac". A small child would get a "gobalac". If there was a shortage of butter it was called an "easnamh". The local carman collected the firkins of the locality and took them to Cork. The merchants or butter buyers sent back butter notes blue in colour. There were different qualities. 1st, 2nd, 3rd, 4th, 5th.
"May God increse your store,
And put it in your heart to give us more."At Dinner potatoes were the principal food They were eaten with salt or dip
Dip was sweet milk seasoned with salt and pepper and sometimes chopped raw onions.
Melted lard was also used, or melted butter. Lard or butter was melted in a saucer with the point of a hot tongs.
When the potatoes were boiled they were "strained" into a "scíathóg". A piece of sacking or canvas was used as a table-cloth and the potatoes were thrown on the middle of the sacking. There were no knives or forks except with meat. Potatoes(continues on next page)
- Informant
- J.C. Dineen
- Gender
- Male
- Age
- 87
- Address
- Hollymount, Co. Cork
