School: Sceichín an Rince, Cloichín an Mhargaidh
- Location:
- Skeheenaranky, Co. Tipperary
- Teacher: Dómhnall Ua Cathasaigh
Archival Reference
The Schools’ Collection, Volume 0573, Page 055
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- XML School: Sceichín an Rince, Cloichín an Mhargaidh
- XML Page 055
- XML “Kinds of Bread - Cross on Cake”
- XML “Querns”
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- (continued from previous page)legs, placed on top of the five on which a griddle or bastable was placed to cook. Griddle bread was mostly used in the district.
Cakes were also made in pans, which were called pan-cakes for St Brigid's night. Sweet-cakes were made at Christmas. they were made of currants, raisins, caraway-seeds, barm and butter. This is done in many houses of to-day.Querns
A quern was like a little table with four timber legs. A part of the table made for holding the grain. There was two rollers in front, with a handle attached to it.
- Put the grain into the part of the table for holding grain. Keep one hand on the handle and the other pushing in the grain. Place a vessel under the roller to hold the grain which comes out crushed. The crushed grain should be put in several times until flour is made.
{From. Mrs Katherine Landers, Skeneenarinky, age 47yrs (Par. Ballyporeen)}
(Nee. Katherine Cleary do.) - Informant
- Mrs Katherine Landers
- Gender
- Female
- Age
- 47
- Address
- Skeheenaranky, Co. Tipperary
