School: Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc

Kilbolane, Co. Cork
Tadhg Ó Séaghdha

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Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc | The Schools’ Collection

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The Schools’ Collection, Volume 0369, Page 194

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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.

"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.