School: San Leonard, Ballycullane
- Location:
- Saintleonards, Co. Wexford
- Teacher: Mary B. Dunphy
Archival Reference
The Schools’ Collection, Volume 0871, Page 034
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- (1) Flummery.Cutlings steeped in spring water
Not stirred for a day - strain off 1st water
Renew with spring water again - not stirred again for a day.
Now strain off the cutlings and boil the súlaigh. This thickens in boil. Boil for 10 minutes or 1/4 hour.
Very digestible and strengthening for invalids.Kate Molloy often made it at Mr. Leacy's Yoletown Mills when he would be ill.
(2) Oaten Bread -
From fine oatmeal made - wet with milk or water.
Colour brown. Made thin. Very hard when baked.
Used for dinner when the potatoes would be getting bad & scarce in May & June
Scrubbing wooden vessels
Vessels for milk were made of wood. They were :
(1) Keelers
(2) Pails
(3) ChurnsThese were scrubbed with sandstone and a wisp of straw till a 'fur' rose on the wood. They were then exposed to the air for hours, to purify them.Drawing of a Keeler(continues on next page)
- Collector
- Mary B. Dunphy
- Gender
- Female
- Occupation
- Teacher
