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

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: 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

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

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

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

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

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, 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.

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

I don't think anyone has mentioned "Poundies" {Maybe it was only a County Donegal dish!.} Poundies were a particular favorite of mine. You took a good portion of creamed mashed potato,formed it into a "round" on the plate, hollowed out the middle with the spoon, filled it with full cream milk.{not the watery weak stuff we get today} and seasoned it with salt and pepper. Mixed it all up with a wee knob of butter and enjoyed a good hearty meal, for very little cost! best regards Robert www.ulsterancestry.com Sent from Outlook<http://aka.ms/weboutlook> ________________________________ From: James Mullan <jamesmullan@rogers.com> Sent: 18 May 2018 14:05 To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland Subject: FERMANAGH-GOLD -Re: Potatoes 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 _______________________________________________ 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

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

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

A wee rhyme from my childhood. "Where do ye come from? Donegal. How do ye ate your perties there? Skins an all!!" best wishes Robert www.ulsterancestry.com Sent from Outlook<http://aka.ms/weboutlook> ________________________________ From: Val McLeish <val.mcleish@uclmail.net> Sent: 18 May 2018 10:12 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: 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

To Robert at Ulster Ancestry Robert, I've been doing some family research of Antrim records and was surprised to find that there seems to exist some civil records of marriages before 1864. From a third party, I have obtained marriage information in printout format, that is taken from the Ballymena Marriage Register. The marriage took place 26 December 1846 between Francis McAuley and Margaret Cathcart. All of the information that typically is contained in the records for civil marriages after 1864 is there. Do you know: - if this Ballymena register can be reviewed on line? - if this register can be reviewed anywhere? Ballymena? Belfast? Dublin? - if similar registers exist (and can be accessed) for registry offices in Fermanagh or Monaghan? James

Protestant marriages were registered from 1 April 1845. You can search them online. https://churchrecords.irishgenealogy.ie/churchrecords/captcha.jsp Bob Graham ----- Original Message ----- From: "James Mullan" <jamesmullan@rogers.com> To: "This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland" <fermanagh-gold@rootsweb.com> Sent: Wednesday, May 23, 2018 4:07 PM Subject: FERMANAGH-GOLD -Civil Marriage Registers > To Robert at Ulster Ancestry > > Robert, > I've been doing some family research of Antrim records and was surprised > to find that there seems to exist some civil records of marriages before > 1864. From a third party, I have obtained marriage information in > printout format, that is taken from the Ballymena Marriage Register. The > marriage took place 26 December 1846 between Francis McAuley and Margaret > Cathcart. All of the information that typically is contained in the > records for civil marriages after 1864 is there. > > Do you know: > - if this Ballymena register can be reviewed on line? > - if this register can be reviewed anywhere? Ballymena? Belfast? > Dublin? > - if similar registers exist (and can be accessed) for registry offices in > Fermanagh or Monaghan? > > James > > _______________________________________________ > 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

Thank you Bob. However, I'm asking about non denominational marriages that were carried out in a Registry Office. The one I mention in the Ballymena Registry Office as an example, indicates that the husband and wife declared: "Denomination: Civil Parish" James -----Original Message----- From: Bob Graham via FERMANAGH-GOLD Sent: Wednesday, May 23, 2018 2:29 PM To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland Cc: Bob Graham Subject: FERMANAGH-GOLD -Re: Civil Marriage Registers Protestant marriages were registered from 1 April 1845. You can search them online. https://churchrecords.irishgenealogy.ie/churchrecords/captcha.jsp Bob Graham ----- Original Message ----- From: "James Mullan" <jamesmullan@rogers.com> To: "This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland" <fermanagh-gold@rootsweb.com> Sent: Wednesday, May 23, 2018 4:07 PM Subject: FERMANAGH-GOLD -Civil Marriage Registers > To Robert at Ulster Ancestry > > Robert, > I've been doing some family research of Antrim records and was surprised > to find that there seems to exist some civil records of marriages before > 1864. From a third party, I have obtained marriage information in > printout format, that is taken from the Ballymena Marriage Register. The > marriage took place 26 December 1846 between Francis McAuley and Margaret > Cathcart. All of the information that typically is contained in the > records for civil marriages after 1864 is there. > > Do you know: > - if this Ballymena register can be reviewed on line? > - if this register can be reviewed anywhere? Ballymena? Belfast? Dublin? > - if similar registers exist (and can be accessed) for registry offices in > Fermanagh or Monaghan? > > James > > _______________________________________________ > 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

> - if similar registers exist (and can be accessed) for registry offices in Fermanagh or Monaghan? > > James, two of my Elliott ancestor’s siblings were married in the Lowtherstown/Irvinestown Registrar’s office in 1849 & 1853. Both of their marriage records I found at LDS Family search, where these records for both Lowtherstown and Enniskillen Enniskillen were listed. Carole. >

Hello James I think your question has been answered by others on the list. best of luck! Robert www.ulsterancestry.com Sent from Outlook<http://aka.ms/weboutlook> ________________________________ From: James Mullan <jamesmullan@rogers.com> Sent: 23 May 2018 15:07 To: This list is for those researching their ancestors in Fermanagh and surrounding counties in Ireland Subject: FERMANAGH-GOLD -Civil Marriage Registers To Robert at Ulster Ancestry Robert, I've been doing some family research of Antrim records and was surprised to find that there seems to exist some civil records of marriages before 1864. From a third party, I have obtained marriage information in printout format, that is taken from the Ballymena Marriage Register. The marriage took place 26 December 1846 between Francis McAuley and Margaret Cathcart. All of the information that typically is contained in the records for civil marriages after 1864 is there. Do you know: - if this Ballymena register can be reviewed on line? - if this register can be reviewed anywhere? Ballymena? Belfast? Dublin? - if similar registers exist (and can be accessed) for registry offices in Fermanagh or Monaghan? James _______________________________________________ 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