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Transcripts count: 12
  1. Herbs

    James Farrelly
    Patrick Farrelly

    The broom is a splendid remedy for dropsy. It is generally combined with juniper berries and dandelion. It is boiled in water like the dandelion and is taken fasting every morning. Burdock cleans the blood and it is also used

  2. Cures from Herbs and Plants, which
    Juniper berries and tops of Juniper stems are still used here as cures for coughs and bronchitis. They are boiled, and the juice is drunk.
    The juice of Nettles is still used as a cure for measles and "nirls" (chicken - pox)
    Slánlás is held to be very powerful in stopping blood, and as a cure for wounds.
    Bog Bean (bacharán) is pulled in Spring, boiled and mixed with lime, or sulphur, and is used as medicine for the blood, and as a tonic.
    The sting of the Day Nettle (Heanntógaí) is thought to produce whitlow, especially in the harvest.
    Chick - weed (Flíath) is used as poultices in case of swelling and boils.
    Dandelion (Cáisearbhán) is used for indigestion. The leaves are pulled and given to cows

  3. Kilcumney Graveyard

    Máirséal Ní Mhaoileóin
    Máire Ní Núaláin

    Barbavilla. Barbavilla vault is closed now. It is a sad sight to see Protestant vaults where the Catholic church once stood. There are both Catholics and Protestants buried in this old cemetery. Only twenty-five tombstones remain inscribed now. The oldest grave is Edward Plant's who was buried in the year seventeen sixty five. A beautiful headstone is erected over him in memorium.
    There are a few trees growing in the graveyard namely, palm, yew, boxwood, leburnam, velvet, weeping willow, juniper, whitethorn, and lilac. Some of the tombs are ornamented with various coloured flowers, while others are surrounded by marble slabs, and iron railings.

  4. Herbs and Their Uses

    Willie Timoney

    for either man or beast grows in marshy placed. It is cleaned and boiled and taken two or three times each day. What can be held between the fore finger and thumb is suffered quantity for a human being and what can be grasped in the hand for an animal. Juniper leaves and berries are also used for this disease.
    Dandelion another herb going largely out of use was used for Disorder of the Liver and stomach. There are two species of this plant but the plant having having [sic] the finer leaf was the one used for medicine. It used to be gathered in the summer and like the other plants as much of the root as possible taken it was dried in the sun and life aside for use when required.
    Lis-na-maca another little heb was used for a sore as a septic finger or foot it was bruised and boiled with fresh butter strained in a cloth and when cool looked very much like doctors ointment. It was put on the sore and after a few applications healed the sore.
    Houseclech a plant found growing on watch [?] or gables is still used as a cure for sore eyes. The leaves are thick and juicy. This juice is squeezed into the eye and is a very

  5. Herbs

    Teresa Caslin

    Meadow Sweet is used for stomach diseases. It is also a Spring and Autumn medicine.
    Mugort is an antibilous tonic it induces perspiration and it expels worms.
    Cudweed is used as a soothing gargle for the throat.
    The berries of juniper are used in kidney trouble, for gout, and dropsy.
    Marsh Mallow, used for used for colds and ointment, is made from its leaves.

  6. Herbs

    Eamonn Mac Cabe
    Patrick Mac Cabe

    Common Dandelion
    The common dandelion is used sometimes raw and sometimes cooked - more often cooked. To restore lost appetite, to increase blood supply and to cure rhumatism are some of the purposes for which this plat can be used. I have heard that this plant forms a big part of many medicines which are made by many firms.

    The Broom
    The broom is a splendid remedy for dropsy. It is generally combined with juniper berries and dandelion. It is boiled in water like the dandelion and is taken fasting every morning. Burdock cleans the blood and it is also used

  7. Luibheanna

    Pádraic Ó Breisleáin
    Muiris Ó hUiginn

    Aiteannach a’ Chnuic (Juniper). Maith ag casachtas. É a bhruith agus an súgh a ól. Treacal agus siúcra buidhe a chur fríd an t-sugh.

    Deirtear gurbh as an Radeógach (Bog Myrtle) a rinneadh an chroich ar a céasad ar Slánuighteóir, agus gur abh é sin an fath nár a fás méid ar bith ann ó sin anuas. Deirtear fosta ghurbh ó’n chrann chuilinn a rinneadh an chroich agus, ar an á [dhbhar]? sin nach ceart ainmhidhe ar bit, go h-áirithe bó, le bata nó slat cuilinn.
    Baintear gus searbhain de mhuca agus do lachain. Úsaidhtear gunnaí pléascán, (Wild Hog Weed) an bhidh do bha bainne. Deirtear [?] gurabh [?] amhlaidh a’s go mbíonn fúirsineacht bainne ag ba a gheibh gunnaí pléascán le h-ithe san t-samhradh.
    Duileasc. Duileasc, Dulamán. Corr Leadí (Carraicín) biodh maith iad se do daoine.
    Feamnach Mhuire: Baintear seo agus bruidhtear í le thabairt do mhucha san t-samradh nuair atá ganntanas do gach bhiadh eile mar préataí cál, etc.

  8. Leigheasanna

    Mrs Anne Sheils

    Mrs Anne Sheils (aged 72)
    Carnamaddy, Cashelmore P.O.
    Co. Donegal
    gave these cures from herbs, as she heard them from her mother who died 35 years ago aged 80 years.
    Slánlás. (Ripple Grass)
    Tá an slánlás maith fá Choinne fuil a stapadh agus fá Choinne gearradh ar bith a léigheasadh má bruigheann tú é agus im a chur fríd.

    Caor-aitinn. (Juniper)
    Tá an caor-aitinn maith fá Choinne casachta agus pluchaidh, agus rudaí eile fosta a léigheasadh.
    Cúl-fáith (Nettles)
    Tá an Cúl-faith maith fá Choinne a bhruigheadh agus a n-ól nuair atá an bhruicineach ort.
    Capógaí (Dockan)
    Tá na capógaí maith fá Choinne Dóigeadh

  9. Herbs

    Mrs Cairns


    Boil in a quart of water slowly for five minutes, strain and when cold take a wine glass full three times a day
    Poplar Bark 1 oz.
    Juniper Berries 1 oz.
    Blayberry 1 oz.
    Boil in a quart of water slowly for five minutes, stains and when cold take a wine glass 3 or 4 times a day
    Dogs grass was used in case of Kidney trouble.
    A cure for poor blood was
    Raspberry Leaves 1 oz.
    Clivers ½ oz
    Ground Ivy ½ oz.

  10. Herbs

    Mrs Cairns

    five minutes strain and when cold take a wine glass ful three times a day
    for Liver Complaints

    Juniper Berries ½ oz
    Tansy ½ oz
    Bog-Bean ½ oz
    Boil very slowly for five minutes in a quart of water, strain and when cold take a wine glass ful three times a day
    Marshmallow Roat
    Ireland moss.
    Boil. strain through a piece of muslin, add sugar to taste - take warm for a cough
    Rue and Winter green was also used as medicine long ago
    Tansy, Mistletoe, Rue
    ½ oz each boiled in

  11. Sir- Right now there is probably no more patriotic service one can render the country, than learning how and what to cook. According to Mr. Kennedy, T.D., speaking at a meeting in Co. Westmeath, we are "miles behind other countries . . . ." so far behind, that the men folk are shying at the marriage mart! Refusing to change their state of single blessedness just because the women can't cook . . . . and why? Those who haven't had the opportunity of following a Domestic Science course, try to gain some kowledge of the subject from the daily papers, and heaven help them!
    Much publicity has been given to Miss Keating's trip to America to supervise the preparation of a "typical" Irish menu for St. Patrick's Day.
    Seemingly one must be prepared to spend at least twenty-four hours in the kitchen, and another twenty-four shopping. What Irish household would serve such a menu? How many of the required ingredients are available in Ireland, and how many of them are Irish produced? This was to be a menu reminiscent of Ireland; one that would bring nostalgic memories of the "ould country" to the exile.
    The use of white wine, marigold leaves (save the mark!) juniper berries (out of season) dried pea pods (even if available), can hardly be considered as ordinary aids to true Irish cookery. Permitting the Dublin Bay prawns as prescribed - though how much simpler and more effective if they had been served on a spray of fresh clover, instead of congealed aspic jelly - we pass on to the "Golden Vale Soup."
    This entails the purchase of varied meat bones, and a chicken's liver. Not to mention non-seasonal vegetables, such as celery, marrows, and parsnips. Where too are we to find the saffron, carmel, and leaves of marigold? Are we to plan for St. Patrick's Day meals in far back May and June, when planting a garden?
    Labasheeda . . . . Why a duck with the salmon, chicken and ham?
    The Crataloe item! Must we, like Noah, count guests and mushrooms two by two?
    The "Tara Salad" is quite possible, but celery in this country is a minus quantity by March 17. Ever try to buy it at this time?
    Shades of Lough Corrib! How often, if ever, do we cook our salmon in bouillon and dry wine: and why should we? Our salmon has the flavour of clear water run over rich earth. Let's eat it that way.
    The suggested sauce I ignore for what it is worth. Fennel leaves and one anchovy!
    Boiled Limerick ham, and chicken by all means; it is typical of this country, year in and year out, for every occasion.
    Clonmel Tart. Yes, certainly utilize our honey supply . . . . But why flowers of tansy, and where would one procure these? Why confuse ground and chopped Brazil nuts?
    Cabbage, colcannon, and steamed potatoes. Surely this is a "miadh" One or the other, but not a conglomeration of all three.
    Long may "the stomachs of the men be rotten because the food which is being served up by women," quotes Mr. Conroy. Nothing can stop the rot, if Irishwomen accept this Patrick's Day menu as the "ne plus ultra" of Irish culinary art.
    In conclusion, by what standards are we Irishwomen judged to be poor cooks? There is always room for improvement, but why condemn, as a whole, because of isolated cases of bad family cooking, and the sometimes mediocre menus served in our hotels (generally due to the manager's personal lack of interest in food planning). Consider the canned meals in America, the highly seasoned and oil cooked foods of the continent - is that what our men want? Please come down to earth, and give us some help, and some practical advice with our cooking.
    - E. L. Petrie (Mrs), 41 Harcourt Street, Dublin.

  12. Luibheanna agus Plandaí


    Tom na Sguaibe
    Crádhtan (Burdock).
    Biolár (Water Cress).
    Barum no Bachrán (Bog Bean).
    Neanntóg (Day Nettle).
    Docán, nó Capógaí.
    Buachaillín Buidhe
    Caisearbhán (Dandelion).
    Cúl-Fáith (Nettles).
    Caonach (Moss).
    Caonach an t-Sléibhe. (Bog Moss)
    Caor - Aitinn (Juniper).
    Riodógaí (Bog or Mountain Myrtle).
    Cál Phádraig. (St. Patrick's Cabbage).
    Fraocaí Dubha (Mulberries).
    Bocán Barrach - Mushrooms.
    Flíath - Chickweed.
    Slánlas - Ripple - grass.
    Fóirín - Scutch - grass.