School: Páirc Uí Líathain, Killenaule
- Location:
- Lanespark, Co. Tipperary
- Teacher: Pilib Mac an Fhailghe
Archival Reference
The Schools’ Collection, Volume 0564, Page 248
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- (continued from previous page)It is never poked like a sea-coal fire. If there is no sieve or bottom grating, only the bottom of the fire is stirred with the poker. If you gave it a vigorous poking throughout the mass, the fire would probably die out almost immediately. It is replenished by adding fresh balls to the top of the fire and a heap of these balls is kept ready at hand upon "the hob". The hobs, in the case of culm fire-places, are usually large so as to accommodate a good stock of balls. The balls may be brought in wet, and piled on the hob, and they quickly dry there. Even fresh, wet balls, can be added to the top of a weak fire and, after some time, they will dry and become red and glowing.
The cooking vessel, kettle etc. is suspended from a crane or placed upon a tripod which stands above the fire, the vessel being never placed in contact with the fire. The crane is similar to that which is used in the case of a turf fire.
At night the fire is "raked". This is done by using the sieve or poker, then adding fresh balls to the top in layers, and finally covering the top with a deep(continues on next page)
