Oaten bread was the most common food in the area. It was used in many ways and cooked propped upright at the fire. “Caca pora” was also eaten – this was placed in a pot of gruel and boiled. It could be eaten with potatoes or turnip. Potato cake was also eaten at times and made with potatoes and some rye meal. In every village, there was a small kiln for drying the grain. This was just a few sticks across a wall with straw thrown over to hold the grain. A small fire would be put underneath to dry out the grain. This would take about 12 hours. Small querns were used for grinding the corn into meal.
Collector: Nan Grady, Ballyglass
Informant: Willie Grady, Ballyglass, Co. Galway
Place: Gorteen, Co. Galway
Footnote: Duchas, ‘The Schools’ Collection’, www.duchas.ie