School: Baile an Bhuitléirigh, Tigh Molaga
- Location:
- Baile an Bhuitléaraigh, Co. Chorcaí
- Teacher: Mícheál Ó Muimhneacháin
Archival Reference
The Schools’ Collection, Volume 0318, Page 085
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- (continued from previous page)to cool before eating and repeating the process. Potatoes displaced porridge from July to Nov. each year.
During same period on special occasions a much liked food was made by steeping oat-meal in milk. This called (ríbín) considered invaluable for athletes.Children occasionally made (clabárd), by heating wheat grains dry in a pot and adding a little sugar. A wisp of straw was used to stir during heating process.Gráinseachán - This was made from wheat grains steeped in water and heated with a little sugar.Both these were made generally by children while the parents were absent the adult members of the family joining by staying at home from usual sgoruaideachting hours to partake of the feast.
