Wednesday, March 17, 2021

Rambling Through 17th-Century Ireland

From Cryssa Bazos:

The 17th century Irish diet was rich in dairy and reflects how prized herds of cattle where in their society and as an indication of wealth. One only needs to look at Ireland’s early poems, Táin Bó Cúailnge, or the Táin, which was involved an epic cattle raid.

Treamhanta was a curdled milk drink made by mixing sour and fresh milk, similar to non-alcoholic version of a posset. Dunton commented on how refreshing the drink was.

The bonny clabber, a breakfast dish, took advantage of similar ingredients but with a different preparation. Scalded new milk was mixed with buttermilk creating a probiotic rich offering. The dish was often served topped by fresh butter.

Oat cakes were also a common staple. Oats were hand milled, ground between two circular stones, together called a quern. The ground oats were mixed with water and formed into a cake then baked. Serve with fresh churned butter.

When not using oats to make cake, black oats were brewed into a strong drink called bulcaun. I suspect it was an early version of spirits, possibly not dissimilar to whiskey. And to hold it, try drinking from a “meadar”, a wooden vessel that Dunton described as being carved from a single piece of wood.

Hares, mutton, eggs, deer and fish provided additional protein. For those who had status enough to own one, the Irish wolfhound was invaluable for hunting hares and deer. In the 17th century, this breed was usually called a greyhound, which is not to be confused with the modern greyhound.

Dunton described the long cabin as a typical dwelling, with few (if any) internal partitions and room enough to bring in the cattle in the night (to protect them from hungry wolves). Houses were often framed by wattle (possibly hazel for the flexibility) while the walls were made of a mixture of clay and cow dung. Turf or thatch formed the roof. Instead of a fireplace and chimney, the fire pit was situated in the centre of the cottage with a smoke hole in the roof. A common source of fuel was dried turf (or peat). In Dublin, Dunton reported seeing a few brick homes.

Bedding was made up of green rushes piled on the floor, although sleepers might find the company of a white snail or two that had been brought in when the rushes were cut. Homespun woollens, like coarse frieze, would have offered additional comfort. (Read more.)


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