School: Dunmore, Kilkenny (roll number 4331)
- Location:
- Dunmore, Co. Kilkenny
- Teacher: M. Ó Leathlobhair
Archival Reference
The Schools’ Collection, Volume 0863, Page 341
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- XML “Bread”
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- Bread of two kinds were known locally wheaten bread and oaten bread. The wheaten bread was of couse made from wheaten flour. The wheat grown of the farm was harvested and the Quern or grind-stone came into operation. A Quern was to be seen in many farmers places. The operation of grinding was slow and hard work but labour was plenty and hence the work was done.
The flour was a darkish yellow and the bread was very wholesome as it contained all that was in the grain except the chaff.
The griddle was the baker until they discovered the pot-oven plan. The oven came later still.
The oaten bread was much harder and was considered better for men-folk. It gave great wind to athletes and others doing hard work. It was baked on griddles and some can still be seen here (one at Walshes of Dunmore.)(continues on next page)
