Scoil: An Clochar, Cill Ruis

Ar an leathanach seo

1. Bread

   

   Roinn Roinn Postáil

   Wheat corn and oats were ground at Glynn's mill between two big flat stones like wheels with large holes in the middle. These were called mill querns and two of them are still to be seen outside Glynn's mill(Kilrush). The hand quern was only about the size of a barrow wheel.
   Stampy was the bread that was oftenest used. In Northern Ireland it was called "boxty bread".
   The reason for not baking enough wheat or oatmeal bread is that the people could not get so much wheat or oats at a time.

   

   Tras-scríofa ag duine dár meitheal tras-scríbhneoirí deonacha.

   Stair Athraigh

2. Bread

   

   Roinn Roinn Postáil

   

   Níl tú logáilte isteach, ach tá fáilte romhat tras-scríobh a dhéanamh go hanaithnid. Sa chás seo, déanfar do sheoladh IP a stóráil ar mhaithe le rialú cáilíochta.

   In making stampy, they would have a tin grater to scrape the potatoes. They would have the starch of the potatoes and mix flour with it. It is on a griddle they baked stampy. In kneeding the bread they used no milk in Lent but water instead. Only two or three

   (leanann ar an chéad leathanach eile)

   Sábháil Cealaigh

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