School: Lios na mBroc (roll number 11453)
- Location:
- Lisnamrock, Co. Tipperary
- Teacher: Séamus Ó Cinnéide
Archival Reference
The Schools’ Collection, Volume 0562, Page 248
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: Lios na mBroc
- XML Page 248
- XML “Food in Olden Times”
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
- (continued from previous page)About eighty years ago millers were unable to return oatmeal in the condition in which it now reaches the home. They were unable to winnow all the hulls from the meal. When it reached the house a sieve had to be procured with which the meal was sieved. The fine meal passed through the sieve, leaving the hulls and some large grains called "cutlings" behind. The hulls contained some oatmeal dust.The hulls and cutlings were steeped in water. After some time the hulls or "chaff" as they were called floated on the surface and were removed.The oatmeal dust and cutlings had been by this time deposited in the bottom of the vessel. The water was then poured off and fresh water added. The contents were stirred and again allowed to settle for another day. The water was again removed and fresh water added, the contents being again stirred and allowed to settle for a further day. This process was called "bleaching".In some cases it was bleached for four days.(continues on next page)
