Short Guided Tour - 27
In the late 19th century the staple diet was porridge, home cured bacon and ham (hung from the ceiling) salted meat, home grown vegetables and oat cake dried on the rack in the kitchen.
The floors were bare, sanded flag-stones, with a tabbed rug on the hearth and lit by oil lamps and candles.
Close work was done by sitting near the lamp which was on the table.
Water for washing was got from the wells at points in the village, as indeed was the drinking water of a well.
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