School: Maoilinn (C.), Áth Treasna
- Location:
- Meelin, Co. Cork
- Teacher: Máire, Bean Uí Cheallacháin
Archival Reference
The Schools’ Collection, Volume 0350, Page 223
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- (continued from previous page)(addiyoon) addition of perhaps one salt herring for the family.
At that time however there was usually a period of about two months each winter when there was no milk available in the district. A "dip" made of lard, flour, water and salt was used as a substitute, with the result that during this period of shortage almost every person suffered continously from heartburn.
A bread known as "stampy" was made from potatoes. The potatoes were grated and mixed with a little flour, and the mixture was baked in a griddle.
Meat, usually bacon was eaten only once a week and was used with either cabbage, or swedes, and eaten for supper. It was difficult for farmers to have any Swedes as they(continues on next page)
- Collector
- Katty Mc Auliffe
- Gender
- Female
- Informant
- Mr D. Mc Auliffe
- Gender
- Male
- Address
- Meelin, Co. Cork
