School: Gearrbhaile (Garbh-dhoire?) (roll number 12110)
- Location:
- Garbally, Co. Galway
- Teacher: Mícheál Mac Giollabháin
Archival Reference
The Schools’ Collection, Volume 0077, Page 228
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- FoodsLong ago the breakfast consisted of oat-meal, bread, butter, eggs and milk. Porridge.
Dinner - potatoes, butter, milk.
Supper - potatoes and "dip".
It was customary for a man to mow a rood of hay before his breakfast, which often consisted of potato bread and milk.
Occasionally eggs and meat were used for dinner.
Dinner was usually late in the evening when the work was finished for the day.
The general rule was to work many hours before eating anything. Tea was seldom bought, as it was too dear. It is said that when tea was first introduced to locality that the people did not know how to use, that they discarded the liquid and ate the leaves!
Potato Bread, made by mixing one part mashed potatoes and two parts flour, adding salt and pepper. It is kneaded and made round. It is then cut into segments called "farls", baked in a pan, cut down the centre, butter added and eaten while hot.
"White Water" made by steeping oat meal in water. The liquid makes a very refreshing drink for men working at hay, oats or turf.
Cooked nettles took the place of parsnips, cabbage, etc., in the diet of poorer people.
For supper the table was laden with potatoes, herring(continues on next page)
