School: Óméith (roll number 3001)
- Location:
- Omeath, Co. Louth
- Teacher: D. Ó Cuilinn
Archival Reference
The Schools’ Collection, Volume 0657, Page 279
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: Óméith
- XML Page 279
- XML “Bread”
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)milk added or if they had no buttermilk some sour milk gone thick. This was also baked on the gridle and stood on end to bake the sides as it was about two inches in thickness.
The flour long ago was a dirty colour almost black and it was ground in the mill in ballinteskin owned by the Dolahans. It is not in use now.
They made sufficient bread on a Monday to last them for three days. They only baked twice a week. They always put a cross in the middle of the bread to prevent it from sodden (cracking).
