Volume: CBÉ 0559 (Part 003)
Archival Reference
The Main Manuscript Collection, Volume 0559, Page 367
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- Poitín was very common in old times around
Fermanagh. They made all from Corn.
The Corn was steeped for nine days in water
and was then spread on the barn floor and it
was then brought at night for fear of the
Yeomen to the mill and was put on top
of the kiln to dry. It was then ground
by the miller and brought home and
steeped in barrels. Yeast was got
from the baker and put into the barrels
It was left for nine days in the
barrels.
It then rise and was kept stirred
Then it began to go down. Then they ran it
through the still and double worm made from
Copper. They would run off about forty
to sixty gallons in a night. It was then
put into barrels and buried in the bog to
mature. And left there for a number of
years sometimes for seven years.
It was sold for about two pence or thee pence
a naggin & drunk at wakes weddings
and other gatherings. "The Molly Maguires"(continues on next page)
