Knox — Gig-MUh and Brijing Kilns nea?' Ballyhcmnis. 271 



takes an hour for every hundredweight of corn. The corn must be 

 turned frequently. The old kiln conserved heat and economised 

 fuel ; but the new kiln does more work. 



This new type of kiln came into use about fifty-five years ago. 

 Rough plans are given of those now used by Flatley and Gannon. 



Another kiln, which had been dismantled, was in the extension 

 of the house to the left, with a space between the two kilns like 

 the hall of a house. 



Gannon has a double kiln a little larger, arranged a little 

 differently. It has two leeumwee of stone, each fourteen feet 

 long, made of flag sandstone of Slieve Dart. The Gannons make 

 their own millstones. 



The poorheen, seven feet long, ends in a round, perforated 

 structure capped by a round flag three feet in diameter. 



The old kiln is made of the commonest material in such a way that 

 the miller and his family can do the whole work themselves. The 

 new kiln is in principle the same, but is larger, more expensive, more 

 permanent, and capable of doing more work. 



The owner of the cast dries the corn himself and supplies the turf. 

 In the time of the old kilns, the corn was sometimes dried at the 

 townland kiln. 



In this country up to sixty or seventy years ago, the first few 

 sheaves of oats cut by the reapers used to be scutched and winnowed, 

 and the corn put in a pot over the fire, and dried. It was then ground 

 in a quern, and stirabout made from it for the breakfast of the reapers 

 and the family. The same was done in the case of any other meal at 

 which stirabout was used during reaping time. This shows the speed 

 with which food could be dressed by means of a quern. 



' PiiAriN.' In Munster up to forty years ago, and perhaps yet in 

 remote parts of the province, the gleaning of the wheat crop was made 

 into stuff called ' prapm.' The grain was shed by rustling the ears in 

 the hands. The husks were removed by blowing, or by the wind. The 

 wheat was then put in a pot, or on a griddle, and dried over a fire. 

 When dried it was ground in a quern, mixed with new milk or cream, 

 and eaten without more ado. ' Praupeen ' was a great favourite with 

 children, and was their standard of comparison. Any nice cereal food 

 was said to be nearly as nice as praupeen. 



To prepare food with a quern is easier than most people imagine, 

 and the system is marvellously economical, besides getting the best 

 out of cereals. Everyone knows the difference between freshly- 

 ground and old-ground coffee. 



