School: Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc
- Location:
- Kilbolane, Co. Cork
- Teacher: Tadhg Ó Séaghdha
Archival Reference
The Schools’ Collection, Volume 0369, Page 194
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- XML School: Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc
- XML Page 194
- XML “Bread”
- XML “Bread”
- XML “Bread”
- XML “Bread”
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- Contd.
Addn.
People baked enough bread for two days, or even for a week. The marks were made so that the cakes would be baked quickly. Griddles, bastables & frying pans were used for baking bread.
- Collector
- William Horgan
- Gender
- Male
- Address
- Gortnagoul, Co. Cork
- Informant
- Mr Patrick Horgan
- Gender
- Male
- Age
- 52
- Address
- Gortnagoul, Co. Cork
- Addn.
The wheat was ground in the hollows of large stones. The work was hard & only a little was ground each time. Enough for two or three days was baked at one time. Bread was not baked in front of the fire. Grindstones were the names of the stones in which the wheat was ground. - Addn.
"Stampy" was used on Good Friday, sweet cake at Christmas & pancakes on the eve. of Shrove Tuesday. - Water was used when kneading dough for Good Friday.
