The other Potato dish was Colcannon. That was made in a similar manner to Champ but had finely chopped Curley Kale added. It was also served with the hard butter in a well made in the Colcannon and a soft fried Egg on top. The Egg was burst to mingle with the butter. Spoonfuls of the Colcannon was dipped into the Egg and butter and eaten. Ordinary Mash was served with fried Bacon and boiled Kale was drained, chopped and fried in the bacon fat. No wonder people died of heart attacks with all that fat! Mash was also called Bruteen (sp?) Vi Sent from my iPad

I grew up on a potato farm in Maine and couldn't wait for the "new" potatoes in August. We also had a dairy farm so fresh butter and cow's milk were plentiful. Great memories Pat Sent from my iPad > On May 18, 2018, at 5:17 PM, James Mullan <jamesmullan@rogers.com> wrote: > > Viola, > Yes that's how I remember Champ. The scallions were not cooked just chopped and mixed with the mashed potatoes. The butter was hard and it melted into the centre hollow on the plate of potatoes. I think that a little bit of buttermilk was used mashing the potatoes. No wonder we ate so many potatoes, blues or whites. > > James > > -----Original Message----- From: Viola Wiggins > Sent: Friday, May 18, 2018 12:56 PM > To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland > Subject: FERMANAGH-GOLD -Re: Potatoes > > James, > Champ today, is a Commercial interpitationfor what we had when a handful of Spring onion Tops were chopped fine, simmered in a small amount of milk and added to mashed Potatoes. That was put on the plate, a hollow made in them and a lump of butter placed in it. > With a Spoon we scooped the Champ from around the outside, dipped the spoonful in the melted butter and boy was that a treat with a drink of buttermilk, especially if there were little crumbs of butter that had been left after "gathering" the butter off the top of the churned milk. The butter was washed in cold water and kneaded to let the excess water run off before it was salted and Packaged and Boxed to go to the Shop in Blacklion. > > My mother used to win prizes at the Balmoral Agricultural Show in Belfast for her Butter, which she presented on little Wooden plates. Two Butter Patts moulded with a Swan pattern, and Two plates of Butter Balls. > Mum had grease proof paper wrappers printed with > "Mrs A. W. C------'s Finest hand churned Marlbank Butter. 1lb net" printed on it. The butter for the Shop was wrapped in that. > She won a "Seperator" on one occasion. Whole Milk was placed in it and the two Spouts on top all held together with a levered lid. Then the Handle turned at a fast rate, which caused the Heavy Cream to pour from one of the "spouts" and Light Cream from the other. > The Skimmed Milk was not accepted by the family, so the Seperator was put away, and she went back to the old Churn, Dash and wooden Butter Hands for making and packaging her produce. The Cream was not a seller. So the wee glass jars were used at Jam making time to hold Crab Apple Jelly or Mint Jelly. She later sold "That Contraption" to a Dairy Maid who worked for a Grade A Dairy. > I loved the Mint Jelly in the middle of my Champ. > I haven't seen a Crab Apple Tree for years. And I doubt if the farmer's wives of today would know how to Churn Butter at 4 o'clock in the morning, when it is cool, or make those Jellies. > > _______________________________________________ > Email preferences: http://bit.ly/rootswebpref > > Unsubscribe https://lists.rootsweb.ancestry.com/postorius/lists/fermanagh-gold@rootsweb.com/ > > Archives: https://lists.rootsweb.ancestry.com/hyperkitty/list/fermanagh-gold@rootsweb.com/ > > Privacy Statement: https://ancstry.me/2JWBOdY Terms and Conditions: https://ancstry.me/2HDBym9 > > RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community

My dear Golden Family and Friends, Thank you all for your kind remarks. At my age, I really Thank my Lucky Stars to be able to remember events from before I could walk, but it needs to have a 'trigger' to evoke an occasion or memory from childhood. My earliest memory is from when I was sitting in my Pram, which had two big wheels and two smaller ones, fitted with three removable padded sections. When the middle section was taken out it allowed the child to sit upright with one's feet in the "well" but still anchored to the side hooks by the little 'harness' normally worn by children then. A neighbour, (relative of J Dinnen), crooked his walking stick around the back of my neck and heaved both me and the Pram towards himself, reaching over the end of the Pram for my toes and saying "There's a wee mouse nibbling at your toes!" Needless to say that did not endear him to me, and was a lasting memory recalled every time I saw him.

On 2018-05-18, at 3:21 PM, Val McLeish wrote: > Thanks to everyone who wrote back about potatoes. Viola you are a star, I so love your tales of the past. And Champ sounds quite tasty also! > Interesting that Irish style potatoes reached Cuba, thanks Carl. Probably because Che Guevara had Irish Ancestry! > And of course it was a Maguire who first set foot in North America. He's the guy who hauled Columbus' rowboat onto the beach at Baracoa Cuba. I think it was Michael from Cork that told me that. One of four genuine Irish people on our tour, so it must be true. Cheers everyone Carl

When I was in Ireland a few years ago, my wife and I went to a restaurant near Rathdrum in County Wicklow for dinner. I ordered lamb chops which came served on a bed of mashed potatoes, along with a side of roast potatoes and, for good measure, French fries. Kerry Johnston in Toronto Sent from my iPad

Thanks to everyone who wrote back about potatoes. Viola you are a star, I so love your tales of the past. And Champ sounds quite tasty also! Interesting that Irish style potatoes reached Cuba, thanks Carl. Probably because Che Guevara had Irish Ancestry! Thank you to Pat B and Dee for confirming the story I had heard about how many potatoes were eaten in a day. This will help me with some writing I am doing for a course which combines family history, my personal family archive, biography and creative writing. On 2018-05-18, at 3:41 AM, dianne swanwick wrote: On a recent visit to Dublin, a restaurant served peeled potatoes mashed, roasted and chips all on the one plate! The love of the potato lives on to this day. Thank you Dianne, and interesting that something similar happened to me in a posh Dublin restaurant a few years ago, the sort of restaurant that often serves small unadvertised plates between courses. Well, between the first and second course we were all given a whacking great baked potato! Beautifully presented and very tasty, of course. FG is a great site there is so much to learn and everyone is so generous with the time they spend helping others with their queries! Perhaps we will soon be back up at No 1 again. Val Mc in Brighton

Viola, Yes that's how I remember Champ. The scallions were not cooked just chopped and mixed with the mashed potatoes. The butter was hard and it melted into the centre hollow on the plate of potatoes. I think that a little bit of buttermilk was used mashing the potatoes. No wonder we ate so many potatoes, blues or whites. James -----Original Message----- From: Viola Wiggins Sent: Friday, May 18, 2018 12:56 PM To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland Subject: FERMANAGH-GOLD -Re: Potatoes James, Champ today, is a Commercial interpitationfor what we had when a handful of Spring onion Tops were chopped fine, simmered in a small amount of milk and added to mashed Potatoes. That was put on the plate, a hollow made in them and a lump of butter placed in it. With a Spoon we scooped the Champ from around the outside, dipped the spoonful in the melted butter and boy was that a treat with a drink of buttermilk, especially if there were little crumbs of butter that had been left after "gathering" the butter off the top of the churned milk. The butter was washed in cold water and kneaded to let the excess water run off before it was salted and Packaged and Boxed to go to the Shop in Blacklion. My mother used to win prizes at the Balmoral Agricultural Show in Belfast for her Butter, which she presented on little Wooden plates. Two Butter Patts moulded with a Swan pattern, and Two plates of Butter Balls. Mum had grease proof paper wrappers printed with "Mrs A. W. C------'s Finest hand churned Marlbank Butter. 1lb net" printed on it. The butter for the Shop was wrapped in that. She won a "Seperator" on one occasion. Whole Milk was placed in it and the two Spouts on top all held together with a levered lid. Then the Handle turned at a fast rate, which caused the Heavy Cream to pour from one of the "spouts" and Light Cream from the other. The Skimmed Milk was not accepted by the family, so the Seperator was put away, and she went back to the old Churn, Dash and wooden Butter Hands for making and packaging her produce. The Cream was not a seller. So the wee glass jars were used at Jam making time to hold Crab Apple Jelly or Mint Jelly. She later sold "That Contraption" to a Dairy Maid who worked for a Grade A Dairy. I loved the Mint Jelly in the middle of my Champ. I haven't seen a Crab Apple Tree for years. And I doubt if the farmer's wives of today would know how to Churn Butter at 4 o'clock in the morning, when it is cool, or make those Jellies.

Oops. Forgot to trim the post. Sorry! On 2018-05-18, at 3:41 AM, dianne swanwick wrote: > Hello Val, > > > On a recent visit to Dublin, a restaurant served peeled potatoes mashed, roasted and chips all on the one plate! The love of the potato lives on to this day. > > > Kind regards, > > > Dianne

One of the finest meals I had in Cuba was a baked potato, opened and lightly crushed, stuffed with fried egg, cheese, green onion, and bacon. Something I've tried to duplicate with varying success. Who knew that Irish cuisine would make it to Cuba? Carl On 2018-05-18, at 3:41 AM, dianne swanwick wrote: > Hello Val, > > > On a recent visit to Dublin, a restaurant served peeled potatoes mashed, roasted and chips all on the one plate! The love of the potato lives on to this day. > > > Kind regards, > > > Dianne > > > ________________________________ > From: Dee Byster-Graham <deebg@bigpond.net.au> > Sent: Friday, 18 May 2018 8:30 PM > To: 'This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland' > Subject: FERMANAGH-GOLD -Re: Potatoes > > Hi Val, > > It's a fascinating subject actually! > I am interested also, as I read somewhere that the average working man could > eat 11 pounds every day. That's a lot of 'taties! > If they were eaten with buttermilk this would supply all the vitamins and > minerals needed by a person to live healthily. > As far as I am aware they were boiled without peeling - I still use them > this way today when eating alone. > > Kindly, > Dee. > > -----Original Message----- > From: Val McLeish [mailto:val.mcleish@uclmail.net] > Sent: Friday, 18 May 2018 8:13 PM > To: fermanagh-gold@rootsweb.com > Subject: FERMANAGH-GOLD -Potatoes > > I need to know some details about potatoes served in the home in Ireland > in the 1880s. I have read (a while ago) that in a working class home > they would be served on their own or with fat or gravy, and perhaps > added protein if the budget ran to that. I read that a labouring man > could eat 3 pounds of them at one sitting. How likely do you think this > is? And WERE POTATOES PEELED in the 1880s? Any help gratefully received! > Thanks > Val Mc > > > _______________________________________________ > Email preferences: https://nam03.safelinks.protection.outlook.com/?url=http%3A%2F%2Fbit.ly%2Frootswebpref&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=tXPY6oVWGZAcNtX4uKtJ3PT7dxcS6bx2rB403nuf4V8%3D&reserved=0 > > Unsubscribe > https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fpostorius%2Flists%2Ffermanagh-gold%40rootsweb&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=fb4lJZae0AoUdQG18RNpPGS1DQbwGfhSMFszFtn7p%2Fs%3D&reserved=0. > com/ > > Archives: > https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fhyperkitty%2Flist%2Ffermanagh-gold%40rootsweb&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=QaPfjPiuNMwzFqCoD7wZORYY2b8blVC3GEoxwamd5pI%3D&reserved=0. > com/ > > Privacy Statement: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2JWBOdY&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=fbPvPwAe0rX3G62h7TRUc9pCgyrLecGHas6MTOi%2F6yg%3D&reserved=0 Terms and Conditions: > https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2HDBym9&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=jiKUfQeaFk1TA1pCnH08eHkvLkdICsLl4jRE6HHV0SQ%3D&reserved=0 > > RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb > community > > > --- > This email has been checked for viruses by Avast antivirus software. > https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.avast.com%2Fantivirus&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=p9xFmM2vI9cSaT3%2FkqRBOe%2BFi0xEb1enlLwsFpuWQt8%3D&reserved=0 > > _______________________________________________ > Email preferences: https://nam03.safelinks.protection.outlook.com/?url=http%3A%2F%2Fbit.ly%2Frootswebpref&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=tXPY6oVWGZAcNtX4uKtJ3PT7dxcS6bx2rB403nuf4V8%3D&reserved=0 > > Unsubscribe https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fpostorius%2Flists%2Ffermanagh-gold%40rootsweb.com%2F&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=lfdGZtSZVH9wpvtcq1OUr3GRhBpdqRnHojp3JlCBjUc%3D&reserved=0 > > Archives: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fhyperkitty%2Flist%2Ffermanagh-gold%40rootsweb.com%2F&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=dlSP78MIg6KfFsdimPj9kGv65lUHMuyIrd3lird1s4A%3D&reserved=0 > > Privacy Statement: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2JWBOdY&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=fbPvPwAe0rX3G62h7TRUc9pCgyrLecGHas6MTOi%2F6yg%3D&reserved=0 Terms and Conditions: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2HDBym9&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=jiKUfQeaFk1TA1pCnH08eHkvLkdICsLl4jRE6HHV0SQ%3D&reserved=0 > > RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community > > _______________________________________________ > Email preferences: http://bit.ly/rootswebpref > > Unsubscribe https://lists.rootsweb.ancestry.com/postorius/lists/fermanagh-gold@rootsweb.com/ > > Archives: https://lists.rootsweb.ancestry.com/hyperkitty/list/fermanagh-gold@rootsweb.com/ > > Privacy Statement: https://ancstry.me/2JWBOdY Terms and Conditions: https://ancstry.me/2HDBym9 > > RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community

James, Champ today, is a Commercial interpitationfor what we had when a handful of Spring onion Tops were chopped fine, simmered in a small amount of milk and added to mashed Potatoes. That was put on the plate, a hollow made in them and a lump of butter placed in it. With a Spoon we scooped the Champ from around the outside, dipped the spoonful in the melted butter and boy was that a treat with a drink of buttermilk, especially if there were little crumbs of butter that had been left after "gathering" the butter off the top of the churned milk. The butter was washed in cold water and kneaded to let the excess water run off before it was salted and Packaged and Boxed to go to the Shop in Blacklion. My mother used to win prizes at the Balmoral Agricultural Show in Belfast for her Butter, which she presented on little Wooden plates. Two Butter Patts moulded with a Swan pattern, and Two plates of Butter Balls. Mum had grease proof paper wrappers printed with "Mrs A. W. C------'s Finest hand churned Marlbank Butter. 1lb net" printed on it. The butter for the Shop was wrapped in that. She won a "Seperator" on one occasion. Whole Milk was placed in it and the two Spouts on top all held together with a levered lid. Then the Handle turned at a fast rate, which caused the Heavy Cream to pour from one of the "spouts" and Light Cream from the other. The Skimmed Milk was not accepted by the family, so the Seperator was put away, and she went back to the old Churn, Dash and wooden Butter Hands for making and packaging her produce. The Cream was not a seller. So the wee glass jars were used at Jam making time to hold Crab Apple Jelly or Mint Jelly. She later sold "That Contraption" to a Dairy Maid who worked for a Grade A Dairy. I loved the Mint Jelly in the middle of my Champ. I haven't seen a Crab Apple Tree for years. And I doubt if the farmer's wives of today would know how to Churn Butter at 4 o'clock in the morning, when it is cool, or make those Jellies.

Viola, What a lovely description. Just potatoes for dinner was common and I remember that my grandmother and my parents loved 'Champ'. We all did! Its preparation was simple and its presentation unforgettable. James -----Original Message----- From: Viola Wiggins Sent: Friday, May 18, 2018 8:05 AM To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland Subject: FERMANAGH-GOLD -Re: Potatoes Val, In our family from July, they would be dug fresh daily and brought from the field in a large bucket. They were all washed and scrubbed. Most of the skins would be removed in the process. The bigger ones were boiled for dinner and served with fried Bacon, Fish or Meat and boiled and fried Cabbage. Yes Buttermilk was the Beverage because my mother churned twice a week. Fresh Buttermilk was palatable, not like the stuff we buy in shops now. The "Pauriens" (small ones) would be put aside to boil for the Pig and Hens. When that pot was full some water would be added and the small potatoes were covered with a clean sack soaked in water and then lidded and boiled/steamed, in the evening. Not every evening tho'. That night, as children, our teeth would water waiting for them to be ready. We'd grab a plate, get a few small Spuds, a lump of Butter, a Porringer of buttermilk and a wee pile of Salt on the Rim of the plate. Our knife and fork Supper was tastier than those at Dinner. Maybe that was our imagination. When we had Evacuees from Belfast, during WW2 their children also joined in the race to get "the Flowery ones" Being steamed the top few rows would split open. Those were as sweet as sugar! The whole Potatoes were dug in the Autumn and put into large Heaps covered with Rushes, then about 8 inches of soil which was smoothed with the back of the shovel so that rain would not penetrate it. They would be bagged beside the Heap, and brought to the shed in about October. My mouth is watering at the memory. With intensive Farming of today Farmers buy their Potatoes, so today's children will never experience the thrill of the Pig's Pot Supper that I recall. I wonder could I grow some in a Flower-pot? Ymmmmm! Viola

Great memories, great writing! Once again, Vi, thank you for sharing your exquisite talent for recreating the past. It makes my day to read your reflections. Patricia in New York -----Original Message----- From: Viola Wiggins <vmaw3434@gmail.com> Sent: Friday, May 18, 2018 8:06 AM To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland <fermanagh-gold@rootsweb.com> Subject: FERMANAGH-GOLD -Re: Potatoes Val, In our family from July, they would be dug fresh daily and brought from the field in a large bucket. They were all washed and scrubbed. Most of the skins would be removed in the process. The bigger ones were boiled for dinner and served with fried Bacon, Fish or Meat and boiled and fried Cabbage. Yes Buttermilk was the Beverage because my mother churned twice a week. Fresh Buttermilk was palatable, not like the stuff we buy in shops now. The "Pauriens" (small ones) would be put aside to boil for the Pig and Hens. When that pot was full some water would be added and the small potatoes were covered with a clean sack soaked in water and then lidded and boiled/steamed, in the evening. Not every evening tho'. That night, as children, our teeth would water waiting for them to be ready. We'd grab a plate, get a few small Spuds, a lump of Butter, a Porringer of buttermilk and a wee pile of Salt on the Rim of the plate. Our knife and fork Supper was tastier than those at Dinner. Maybe that was our imagination. When we had Evacuees from Belfast, during WW2 their children also joined in the race to get "the Flowery ones" Being steamed the top few rows would split open. Those were as sweet as sugar! The whole Potatoes were dug in the Autumn and put into large Heaps covered with Rushes, then about 8 inches of soil which was smoothed with the back of the shovel so that rain would not penetrate it. They would be bagged beside the Heap, and brought to the shed in about October. My mouth is watering at the memory. With intensive Farming of today Farmers buy their Potatoes, so today's children will never experience the thrill of the Pig's Pot Supper that I recall. I wonder could I grow some in a Flower-pot? Ymmmmm! Viola _______________________________________________ Email preferences: http://bit.ly/rootswebpref Unsubscribe https://lists.rootsweb.ancestry.com/postorius/lists/fermanagh-gold@rootsweb. com/ Archives: https://lists.rootsweb.ancestry.com/hyperkitty/list/fermanagh-gold@rootsweb. com/ Privacy Statement: https://ancstry.me/2JWBOdY Terms and Conditions: https://ancstry.me/2HDBym9 RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community

Thank you for the initials explanation, David, much appreciated. Did you ever see that wonderful TV series many years ago 'The Flying Dutchman'? Cleaning out all my ancient video tapes a couple of days ago and came across the tapes of the series we made from the show. From memory, it was over 10 or so episodes, and told the story of Dutch exploration and settlement from the 14th century. My husband was Dutch, born in Haarlem; and we both found it fascinating. Sadly found the old tapes too deteriorated to be converted. Kindly, Dee. -----Original Message----- From: DSA2003 [mailto:dsa2003@iinet.net.au] Sent: Friday, 18 May 2018 9:09 PM To: Fermanagh Gold Subject: FERMANAGH-GOLD -Re: Dead end? Need Ideas! G’day Dee In the 19th century, (and earlier), you had the “West Indies” e.g. Jamaica, Barbados etc., and the “East Indies” which included India and other places around the Indian Ocean, such as Penang and Bencoolen etc (in modern day Indonesia). This usage of the names was not confined to the English as it was the Dutch West India who founded New Amsterdam (now New York) and other Dutch colonies in the western hemisphere, and there was also a Dutch East India Company. TNA is the The National archives at Kew formerly known as the PRO. Regards David --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus

Val, In our family from July, they would be dug fresh daily and brought from the field in a large bucket. They were all washed and scrubbed. Most of the skins would be removed in the process. The bigger ones were boiled for dinner and served with fried Bacon, Fish or Meat and boiled and fried Cabbage. Yes Buttermilk was the Beverage because my mother churned twice a week. Fresh Buttermilk was palatable, not like the stuff we buy in shops now. The "Pauriens" (small ones) would be put aside to boil for the Pig and Hens. When that pot was full some water would be added and the small potatoes were covered with a clean sack soaked in water and then lidded and boiled/steamed, in the evening. Not every evening tho'. That night, as children, our teeth would water waiting for them to be ready. We'd grab a plate, get a few small Spuds, a lump of Butter, a Porringer of buttermilk and a wee pile of Salt on the Rim of the plate. Our knife and fork Supper was tastier than those at Dinner. Maybe that was our imagination. When we had Evacuees from Belfast, during WW2 their children also joined in the race to get "the Flowery ones" Being steamed the top few rows would split open. Those were as sweet as sugar! The whole Potatoes were dug in the Autumn and put into large Heaps covered with Rushes, then about 8 inches of soil which was smoothed with the back of the shovel so that rain would not penetrate it. They would be bagged beside the Heap, and brought to the shed in about October. My mouth is watering at the memory. With intensive Farming of today Farmers buy their Potatoes, so today's children will never experience the thrill of the Pig's Pot Supper that I recall. I wonder could I grow some in a Flower-pot? Ymmmmm! Viola

G’day Dee In the 19th century, (and earlier), you had the “West Indies” e.g. Jamaica, Barbados etc., and the “East Indies” which included India and other places around the Indian Ocean, such as Penang and Bencoolen etc (in modern day Indonesia). This usage of the names was not confined to the English as it was the Dutch West India who founded New Amsterdam (now New York) and other Dutch colonies in the western hemisphere, and there was also a Dutch East India Company. TNA is the The National archives at Kew formerly known as the PRO. Regards David From: Dee Byster-Graham Sent: Friday, May 18, 2018 6:40 PM To: 'This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland' Subject: FERMANAGH-GOLD -Re: Dead end? Need Ideas! Hello David, Following this interesting thread - and my lack of knowledge is showing :-) Do you refer to the West Indies, and could you kindly explain what or whom is TNA? Thanks so much, Dee -----Original Message----- From: DSA2003 [mailto:dsa2003@iinet.net.au] Sent: Thursday, 17 May 2018 10:16 AM To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland Subject: FERMANAGH-GOLD -Re: Dead end? Need Ideas! G’day Mardi The Royal West India Rangers has nothing to do with India. There are records of the Regiment in TNA. The Regiment was disbanded in New Brunswick in 1819. Does the provincial archives in St John have a records for the Regiment such as discharge papers or land grants? I would assume that after being disbanded, its members continued to have military obligations as Fencibles? <snip> --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Email preferences: http://bit.ly/rootswebpref Unsubscribe https://lists.rootsweb.ancestry.com/postorius/lists/fermanagh-gold@rootsweb.com/ Archives: https://lists.rootsweb.ancestry.com/hyperkitty/list/fermanagh-gold@rootsweb.com/ Privacy Statement: https://ancstry.me/2JWBOdY Terms and Conditions: https://ancstry.me/2HDBym9 RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community

Thanks Patricia, That is the article I recall. A lot of potatoes consumed per day! Of course, children and women would not eat the same as grown males, but still a lot of boiling each and every day. Kindly, Dee. -----Original Message----- From: Patricia Braden [mailto:bradenfamily@optusnet.com.au] Sent: Friday, 18 May 2018 8:46 PM To: fermanagh-gold@rootsweb.com Subject: FERMANAGH-GOLD -Re: Potatoes Hi Val, Yes, I too have read similar and the following is what I copied at the time: Prior to the famine years of the mid 1840's, the average worker in Ireland ate between seven and fifteen pounds (3-6 kg) of potatoes every day - a massive amount (think of a 5 kg bag - per person - every day!) Their eating habits were of a very basic nature, as families would boil the potatoes in the pot, drain off the water and tip the potatoes into a basket. Placing the basket on the floor between them the family would then eat their meal, dipping their potatoes into a nearby bowl of salt water or just salt. This most rudimentary method of eating was termed "dip at the stool". Buttermilk or skimmed milk would complement the meal. This potato meal was constant, whether it was breakfast, lunch, or dinner - assuming of course that the families had three meals a day - which is doubtful. A rather strange, but common practice, was that people would allow one thumbnail to grow very long so they could peel the potato, as knives were scarce, and most families didn't own one. The potato (especially the skin) had so much nourishment that it allowed the farmers to work steadily all day, and world-wide the Irish gained the reputation of "very hard workers". One acre of land, planted with just a potato crop, could support a large family for the whole year. No other crop or grain had such a high yield. (Approximately 6 ton per year) Patricia in Sydneytown. -----Original Message----- From: Val McLeish [mailto:val.mcleish@uclmail.net] Sent: Friday, 18 May 2018 8:13 PM To: Subject: FERMANAGH-GOLD -Potatoes I need to know some details about potatoes served in the home in Ireland in the 1880s. I have read (a while ago) that in a working class home they would be served on their own or with fat or gravy, and perhaps added protein if the budget ran to that. I read that a labouring man could eat 3 pounds of them at one sitting. How likely do you think this is? And WERE POTATOES PEELED in the 1880s? Any help gratefully received! Thanks Val Mc _______________________________________________ Email preferences: http://bit.ly/rootswebpref Unsubscribe https://lists.rootsweb.ancestry.com/postorius/lists/fermanagh-gold@rootsweb. com/ Archives: https://lists.rootsweb.ancestry.com/hyperkitty/list/fermanagh-gold@rootsweb. com/ Privacy Statement: https://ancstry.me/2JWBOdY Terms and Conditions: https://ancstry.me/2HDBym9 RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Email preferences: http://bit.ly/rootswebpref Unsubscribe https://lists.rootsweb.ancestry.com/postorius/lists/fermanagh-gold@rootsweb. com/ Archives: https://lists.rootsweb.ancestry.com/hyperkitty/list/fermanagh-gold@rootsweb. com/ Privacy Statement: https://ancstry.me/2JWBOdY Terms and Conditions: https://ancstry.me/2HDBym9 RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community

Hello Bruce! Lovely to hear from you, and many thanks. Cheers the 'noo back! Dee the Graham of Lamb island - or is it 'a Graham'? (or are ladies not supposed to say that?) :))) -----Original Message----- From: Bruce [mailto:bruros@xtra.co.nz] Sent: Tuesday, 15 May 2018 9:08 AM To: fermanagh-gold@rootsweb.com Subject: FERMANAGH-GOLD -"Records in New Zealand ! !"....FG Digest Vol.14....Nos 129 and 128. Hi Y'All ! Here's Info. for Dee, Janet, Bonnie and Roseanne :- "Buenas dias mi Amigas ! Thought you' like to know that I raked thru my Records, and Issue No. 128 , came to my Inward Items on 9th May,. and 129 , today....Don't reckon you missed any News .....So it appears all is well with FG "Send and Receive !"....Cheers the 'noo, Bruce Graham ( Clan Graham of TAURANGA ! ) otsWeb community --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus

Hi Val, Yes, I too have read similar and the following is what I copied at the time: Prior to the famine years of the mid 1840's, the average worker in Ireland ate between seven and fifteen pounds (3-6 kg) of potatoes every day - a massive amount (think of a 5 kg bag - per person - every day!) Their eating habits were of a very basic nature, as families would boil the potatoes in the pot, drain off the water and tip the potatoes into a basket. Placing the basket on the floor between them the family would then eat their meal, dipping their potatoes into a nearby bowl of salt water or just salt. This most rudimentary method of eating was termed "dip at the stool". Buttermilk or skimmed milk would complement the meal. This potato meal was constant, whether it was breakfast, lunch, or dinner - assuming of course that the families had three meals a day - which is doubtful. A rather strange, but common practice, was that people would allow one thumbnail to grow very long so they could peel the potato, as knives were scarce, and most families didn't own one. The potato (especially the skin) had so much nourishment that it allowed the farmers to work steadily all day, and world-wide the Irish gained the reputation of "very hard workers". One acre of land, planted with just a potato crop, could support a large family for the whole year. No other crop or grain had such a high yield. (Approximately 6 ton per year) Patricia in Sydneytown. -----Original Message----- From: Val McLeish [mailto:val.mcleish@uclmail.net] Sent: Friday, 18 May 2018 8:13 PM To: Subject: FERMANAGH-GOLD -Potatoes I need to know some details about potatoes served in the home in Ireland in the 1880s. I have read (a while ago) that in a working class home they would be served on their own or with fat or gravy, and perhaps added protein if the budget ran to that. I read that a labouring man could eat 3 pounds of them at one sitting. How likely do you think this is? And WERE POTATOES PEELED in the 1880s? Any help gratefully received! Thanks Val Mc _______________________________________________ Email preferences: http://bit.ly/rootswebpref Unsubscribe https://lists.rootsweb.ancestry.com/postorius/lists/fermanagh-gold@rootsweb. com/ Archives: https://lists.rootsweb.ancestry.com/hyperkitty/list/fermanagh-gold@rootsweb. com/ Privacy Statement: https://ancstry.me/2JWBOdY Terms and Conditions: https://ancstry.me/2HDBym9 RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus

Hello Val, On a recent visit to Dublin, a restaurant served peeled potatoes mashed, roasted and chips all on the one plate! The love of the potato lives on to this day. Kind regards, Dianne ________________________________ From: Dee Byster-Graham <deebg@bigpond.net.au> Sent: Friday, 18 May 2018 8:30 PM To: 'This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland' Subject: FERMANAGH-GOLD -Re: Potatoes Hi Val, It's a fascinating subject actually! I am interested also, as I read somewhere that the average working man could eat 11 pounds every day. That's a lot of 'taties! If they were eaten with buttermilk this would supply all the vitamins and minerals needed by a person to live healthily. As far as I am aware they were boiled without peeling - I still use them this way today when eating alone. Kindly, Dee. -----Original Message----- From: Val McLeish [mailto:val.mcleish@uclmail.net] Sent: Friday, 18 May 2018 8:13 PM To: fermanagh-gold@rootsweb.com Subject: FERMANAGH-GOLD -Potatoes I need to know some details about potatoes served in the home in Ireland in the 1880s. I have read (a while ago) that in a working class home they would be served on their own or with fat or gravy, and perhaps added protein if the budget ran to that. I read that a labouring man could eat 3 pounds of them at one sitting. How likely do you think this is? And WERE POTATOES PEELED in the 1880s? Any help gratefully received! Thanks Val Mc _______________________________________________ Email preferences: https://nam03.safelinks.protection.outlook.com/?url=http%3A%2F%2Fbit.ly%2Frootswebpref&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=tXPY6oVWGZAcNtX4uKtJ3PT7dxcS6bx2rB403nuf4V8%3D&reserved=0 Unsubscribe https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fpostorius%2Flists%2Ffermanagh-gold%40rootsweb&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=fb4lJZae0AoUdQG18RNpPGS1DQbwGfhSMFszFtn7p%2Fs%3D&reserved=0. com/ Archives: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fhyperkitty%2Flist%2Ffermanagh-gold%40rootsweb&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=QaPfjPiuNMwzFqCoD7wZORYY2b8blVC3GEoxwamd5pI%3D&reserved=0. com/ Privacy Statement: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2JWBOdY&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=fbPvPwAe0rX3G62h7TRUc9pCgyrLecGHas6MTOi%2F6yg%3D&reserved=0 Terms and Conditions: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2HDBym9&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=jiKUfQeaFk1TA1pCnH08eHkvLkdICsLl4jRE6HHV0SQ%3D&reserved=0 RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community --- This email has been checked for viruses by Avast antivirus software. https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fwww.avast.com%2Fantivirus&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=p9xFmM2vI9cSaT3%2FkqRBOe%2BFi0xEb1enlLwsFpuWQt8%3D&reserved=0 _______________________________________________ Email preferences: https://nam03.safelinks.protection.outlook.com/?url=http%3A%2F%2Fbit.ly%2Frootswebpref&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=tXPY6oVWGZAcNtX4uKtJ3PT7dxcS6bx2rB403nuf4V8%3D&reserved=0 Unsubscribe https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fpostorius%2Flists%2Ffermanagh-gold%40rootsweb.com%2F&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=lfdGZtSZVH9wpvtcq1OUr3GRhBpdqRnHojp3JlCBjUc%3D&reserved=0 Archives: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Flists.rootsweb.ancestry.com%2Fhyperkitty%2Flist%2Ffermanagh-gold%40rootsweb.com%2F&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=dlSP78MIg6KfFsdimPj9kGv65lUHMuyIrd3lird1s4A%3D&reserved=0 Privacy Statement: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2JWBOdY&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=fbPvPwAe0rX3G62h7TRUc9pCgyrLecGHas6MTOi%2F6yg%3D&reserved=0 Terms and Conditions: https://nam03.safelinks.protection.outlook.com/?url=https%3A%2F%2Fancstry.me%2F2HDBym9&data=02%7C01%7C%7C28cbd07d4ba94c0caad308d5bcaa5e5d%7C84df9e7fe9f640afb435aaaaaaaaaaaa%7C1%7C0%7C636622362269448452&sdata=jiKUfQeaFk1TA1pCnH08eHkvLkdICsLl4jRE6HHV0SQ%3D&reserved=0 RootsWeb is funded and supported by Ancestry.com and our loyal RootsWeb community

Hello David, Following this interesting thread - and my lack of knowledge is showing :-) Do you refer to the West Indies, and could you kindly explain what or whom is TNA? Thanks so much, Dee -----Original Message----- From: DSA2003 [mailto:dsa2003@iinet.net.au] Sent: Thursday, 17 May 2018 10:16 AM To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland Subject: FERMANAGH-GOLD -Re: Dead end? Need Ideas! G’day Mardi The Royal West India Rangers has nothing to do with India. There are records of the Regiment in TNA. The Regiment was disbanded in New Brunswick in 1819. Does the provincial archives in St John have a records for the Regiment such as discharge papers or land grants? I would assume that after being disbanded, its members continued to have military obligations as Fencibles? <snip> --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus