School: Cill Chuimín, Durlas Éile (roll number 12538)

Location:
Kilcommon, Co. Tipperary
Teacher:
Donnchadh Ó Cuinnéain
Browse
The Schools’ Collection, Volume 0542, Page 347

Archival Reference

The Schools’ Collection, Volume 0542, Page 347

Image and data © National Folklore Collection, UCD.

See copyright details.

Download

Open data

Available under Creative Commons Attribution 4.0 International (CC BY 4.0)

  1. XML School: Cill Chuimín, Durlas Éile
  2. XML Page 347
  3. XML “Charms and Cures”
  4. XML “St Brigid's Ribbon”
  5. XML “Tadhg an Gheimhridh”

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

  1. You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.
    (continued from previous page)
    Transcription guide »
    By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution.
  2. It is still a custom here in many houses to hang out in some shady nook near the house a piece of ordinary pale blue ribbon. On the ground near it is placed a little "wisp" of hay. It is hung out St Brigid's Eve. The Saint will visit it and the hay is to act as a kneeler for her while she prays. The ribbon is taken in the following morning and kept for the year. It is a cure for headache.
    Transcribed by a member of our volunteer transcription project.
  3. I know of only one house where this custom still prevails but I have seen numerous samples put up in roofs perhaps a hundred years ago. So crumbled & crusted were they that they had more the appearance of soot than meat.
    To be effective as a cure the meat must be left up Shrove Tuesday night, the person who uses it must eat no meat all during lent and must be first to tast the Tadhg on Easter Sunday morning.
    Transcribed by a member of our volunteer transcription project.