Number of records in editorial history: 1
senior member (history)
In those old days the principal food consisted of stirabout and skimmed milk for breakfast, at six o'clock; potatoes and milk for dinner, the evening meal was the same as the breakfast, and was taken at seven o'clock.
The table in the Kitchen could be turned up on one end against the wall, and the frame underneath used as a seat, when the table was not in use. Cabbage dressed with lard was often used at dinner; dried ling fish was a great treat in the Lenten season. Easter Sunday was a great feastday, people in some cases, eating up to a dozen eggs at one meal.
Tea was not used to any great extent in the district, before fifty years ago. People were puzzled how to use it,