School: Soran, Longford (roll number 14683)

Location:
Soran, Co. Longford
Teacher:
Wilfred O'Callaghan

Filter stories

Back
/ 246 Forward
Resolution: Low | High
Bread

Archival Reference

The Schools’ Collection, Volume 0759, Page 244

Image and data © National Folklore Collection, UCD. See copyright details »

On this page

The chief foods of this district in olden times were oaten meal stir-a-bout or as it is called now porridge, oaten bread, potatoes and saltherrings. The oaten meal was made from the oats, ground in a mill. The seeds left after the shelling were called "buck-seeds" and these were used in addition to some of the meal for making bull's milk.
A quantity of these seeds and meal was steeped in water in a crock or a "pigin" and left soaking for some time to ferment. When stired, this liquid was whitish and resembled milk and was called locally "bulbs milk" it was drunk in plenty and used with the breakfast meal of stir-a-bout.
The oaten bread was made of oaten bread, a pinch of salt and tepid. It was mixed several hours

(continues on next page)
Collector
Kathleen Lee
Gender
female
Address
Soran, Co. Longford
Informant
(name not given)
Relation
parent
Gender
female
Age
53
Address
Soran, Co. Longford
Language
English