School: Tagoat (roll number 5990)

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1. Bread Used Locally Long Ago

   

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   The kinds of bread made locally long ago were barley bread and oaten bread, and the baker's white loaf and wheaten bread of the present day were unheard of. The bread was baked in the peoples' houses.
   The barley and oats which were used in making this bread were grown in the district. The people in the district threshed it with flails and got the grain ground in the watermills at Slade and Milltown. These watermills were built on the banks of a river, which flows through the village. The walls and millstones were still to be seen, but the mills are not in use. The walls are built of bricks which were made in this district and the millstones are made of granite. In some of the farmer's houses, the grain was ground in small handmills, called querns.
   The different kinds of bread made were barley bread and oaten bread. Salt and soda were mixed with the meal and they were wet with buttermilk. Bread was baked about twice every week. The vessels in which bread was baked were griddles

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   Transcribed by a member of our volunteer transcription project.

   History Edit

   Topics

   1. products
      1. food products (~3,601)
         1. bread (~2,063)

   Language

   English

   Collector

   Peter Carroll

   Gender

   Male

   Address

   Streamstown, Co. Wexford

   Informant

   Mrs Catherine Carroll

   Gender

   Female

   Address

   Streamstown, Co. Wexford