School: Boulavogue
- Location:
- Buaile Mhaodhóg, Co. Loch Garman
- Teacher: Énrí Tréinfhear
![The Schools’ Collection, Volume 0890, Page 174](https://doras.gaois.ie/cbes/CBES_0890%2FCBES_0890_174.jpg?width=1600&quality=85)
Archival Reference
The Schools’ Collection, Volume 0890, Page 174
Image and data © National Folklore Collection, UCD.
See copyright details.
DownloadOpen data
Available under Creative Commons Attribution 4.0 International (CC BY 4.0)
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
- 174BreadWheaten, oaten, and barley bread were made. The bread was made from corn grown locally.
Flour was not made locally, but wheaten meal was.Gerard Leacy.Told me by my mother,
Mrs Leacy, (38 yrs)
Carrigeen, Ferns, Co Wexford. - The name of the vessel in which bread was baked was pot-oven or bake-pan.Michael Parle,
The Harrow, Ferns, Co Wexford. - Flour is made from wheat in Cooladine Mill now. (near Enniscorthy).
Joseph Doran.
Mount George, Ferns, Co Wexford. - Long ago potato cakes were made and eaten. Barley bread and oaten bread were used long ago. It was baked on a griddle or in an oven. There was enough of bread baked on a Saturday for a few days.
Wheaten bread was not used long ago.
Eileen Turner.
Meaugh, Boolavogue, Ferns, Co Wexford.- Collector
- Eileen Turner
- Gender
- Female
- Address
- Maigh Each, Co. Loch Garman
- Bread is generally marked on top with a knife. A cross is generally put on it. This mark is put on the cake to keep the crust from rising in the cake. The flour is not made now in any local mill but many mills make wheatenmeal.Norah Breen
Ballycarrigeen, Ferns, Co. Wexford.