School: Kilnaleck (B.)

Kilnaleck, Co. Cavan
P. Ó Máirtín

Filter stories

/ 203 Forward
Resolution: Low | High
Old Recipe for Making Poitín

Archival Reference

The Schools’ Collection, Volume 0994, Page 194

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

On this page

I Drown oats in 3/4 full bags for 24 hours
II Place the bags of drown oats beside the fire until grain starts to grow I.E. until bud is half-way up to grain - one can see the bud by opening a grain. Don't mind the roots.
or if you like spread the oats on a hot floor.
III Spread the oats on a dry floor and turn it occasionally to check growth and when fairly dry place in bags.
IV Dry grain in Kiln & have it crushed or broken finely.
V Put boiling water in barrel and stir in broken grain until the substance is fairly thin, and leave it there for 2 hours.
VI Take another barrel having tap. Place a fine bush - say blackthorn just inside tap then remove the grain substance into this barrel and allow fluid to run off into a III barrel. take all the fluid from the grain for you can, when the fluid is tepid put into it 4 ozs. Yeast and leave it for 2 full days) This barm is dissolved in tepid water and put into gyle or wash which it now is. In two days fluid will become effervescent which will again return in two days
When froth has gone Back fluid thus:- Take one gal - of oatmeal throw it into 1 1/2 gal

(continues on next page)
J. Lynch
Peter Sheridan
Kilnaleck, Co. Cavan