School: Dún Átha, Carraig an Chabhaltaigh
- Location:
- Doonaha, Co. Clare
- Teacher: Ed J. Headtromóin
Archival Reference
The Schools’ Collection, Volume 0633, Page 334
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- Generally only 2 meals per day.
Potatoes for breakfast and salt and milk (60 years ago)
Went to work at 6am. Breakfast 9am
Would take out a few potatoes or Steaimpí made with barley or rye flour.
There was always a pot of potatoes beside the fire for the family when hungry.Dinner:- Often turnips were used. Many went fishing in the evening or at night after work.People often played cards for Steaimpí.Steaimpí:- Potatoes, raw, peeled, grated, put into a bag. The juice was squeezed out. An equal quantity of flour was mixed with the pulp and the whole baked on a griddle. It was never eaten until it was a few days old, as it lasted longer then.Meat:- People often killed and salted bullocks or old cows especially at St. Martin's Day or Xmas (60-70 years ago). Often pig killed which supplied meat for most of the year. The blood at St. Martin's Day was often dried up by a cloth which was kept and used for pains (rubbed to sore spot)(continues on next page)
