School: Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc
- Location:
- Cill Bhláin, Co. Chorcaí
- Teacher: Tadhg Ó Séaghdha
![The Schools’ Collection, Volume 0369, Page 194](https://doras.gaois.ie/cbes/CBES_0369%2FCBES_0369_194.jpg?width=1600&quality=85)
Archival Reference
The Schools’ Collection, Volume 0369, Page 194
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: Cill Bheoláin (B.), Áth an Mhuilinn, Ráth Luirc
- XML Page 194
- XML “Bread”
- XML “Bread”
- XML “Bread”
- 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
- Contd.
Addn.
People baked enough bread for two days, or even for a week. The marks were made so that the cakes would be baked quickly. Griddles, bastables & frying pans were used for baking bread. - Addn.
The wheat was ground in the hollows of large stones. The work was hard & only a little was ground each time. Enough for two or three days was baked at one time. Bread was not baked in front of the fire. Grindstones were the names of the stones in which the wheat was ground. - Transcription guide »You are not logged in, but you are welcome to contribute a transcription anonymously. In this case, your IP address will be stored in the interest of quality control.By clicking the save button you agree that your contribution will be available under the Creative Commons Attribution-NonCommercial 4.0 International License and that a link to dúchas.ie is sufficient as attribution.
- Collector
- Michael Cremin
- Gender
- Male
- Address
- An Mullach Ard, Co. Luimnigh
- Informant
- Mr Michael Cremin
- Gender
- Male
- Age
- 43
- Address
- An Mullach Ard, Co. Luimnigh
- Water was used when kneading dough for Good Friday.