Summary: Turf cutting
Key dates:
In rural Ulster turf provided the main fuel for heating and cooking. The widespread deposits of peat and the easy access to the bogs enjoyed by small farmers made turf cutting a common activity. Most of the work was done from early May until July during the quiet period after crops had been planted. Peats were cut by a special turf-spade and laid flat to dry. Once partially dry the turf was footed which meant that 6 – 8 peats were set up on their ends leaning against each other. This allowed further drying to take place. When ready these ‘castles’ of footed turf were transported home where they were built into stacks at the side of the house.
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