School: Druim Beag (roll number 9035)
- Location:
- Drumbeg, Co. Dhún na nGall
- Teacher: Sinéad Bean de Faoite
Archival Reference
The Schools’ Collection, Volume 1105, Page 200
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
- XML School: Druim Beag
- XML Page 200
- XML “Sowens”
- XML “Beestings”
- XML “Oatcake”
Note: We will soon deprecate our XML Application Programming Interface and a new, comprehensive JSON API will be made available. Keep an eye on our website for further details.
On this page
- When the oatmeal was ground the farmer usually got a quantity husks back for the making of sowins. The husks were steeped for two or three days, until they turned sour, then the water was poured off and boiled. It made a kind of sour gruel, and was eaten like porridge.
- The first milk from a newly-calved cow was called the beestins. This was sometimes boiled and eaten, or made into beestin cheese. Beestin cheese was made by putting the milk in a dish or pot and heating it very slowly, until it resembles thick custard. It was then cut in slices and eaten with oatcake.
- The oatmeal was made either into porridge (called stirabout or broghan) or into oatcake.
The oatcake was mixed with warm water and baked into very thin cakes which were baked on a bread iron before the fire. They were baked very slowly and were very hard. Very often they were used as spoons to sup poundies with. - Collector
- Jean White
- Gender
- Female
- Address
- Drumbeg, Co. Dhún na nGall
- Informant
- Mrs Bell
- Gender
- Female
- Age
- c. 60
- Address
- Mondooey Middle, Co. Dhún na nGall
- Informant
- Mrs Colhoun
- Gender
- Female
- Age
- 71
- Address
- Drumbeg, Co. Dhún na nGall
