[From Manx Reminiscences, 1911]



PAART dy laghyn v’ad ooilley goaill yn un horch dy veaghey.

Oie Houney—Praaseyn broojit, as eeast, as pesmadyn.

Oie Innyd—Sollaghyn son jinnair, broit as eean kiark son shibber, soddag phash.

Jeheiney Chaist—Barnee son anjeal, oohyn as eeast son jinnair.

Jerdein Frastyl *." beign gee feill eer dy beagh eh meer yn roih echey."

* " Er yn laa shoh cha n’eign thu jeeaghyn choud as yinnagh shiu fakin."



SOME days they all took the same kind of food. Hollantide Eve : bruised potatoes, fish, and parsnips.

Shrove Tuesday : " sollaghyn " for dinner, broth and chicken for supper, pancakes.

Good Friday : flitters* for breakfast, eggs and fish for dinner.

Holy Thursday + : " should eat flesh even if one had to eat a piece of his own arm."

* Limpets.

+ "On this day you must not look as far as you would (be able to) see."

Va’n chooid smoo jeh ny eirinee jannoo yn imbyl oc hene.Va thie-imlee ec dy chooilley skeerey da hene.

Milljag — lhune roish ta’n vry currit ayn.

Syllabub — lhune cheh, as oohyn currit ayn.

Lhune jeant cheh lesh cur yn brod greesagh jiarg ayn.

Lhune jeant cheh, as pibbyr currit ayn.

Awnroie — ushtey lesh feill roish te cheet dy ye broit.

Amvlass — ushtey cheh as bainney vestit.

Cowree.— Va skeelaghyn corkey currit ayns ushtey, as eisht freaylt ghaa ny three dy laghyn, as eisht currit trooid creear, eisht va’n soolagh broit, as eeit marish bainney millish.

V’eh dy merinick goit er son shibber, ny mrastyr beg.

Oddagh eh ye jeant jeh garvain ayns yn aght cheddin.

Most of the farmers made their own brewing. There was a brewing house in each parish for itself.

Wort — ale before the malt is put in.

Syllabub—warm ale and eggs put into it.

Ale warmed by putting the red poker into it.

Ale warmed and pepper put in it.

Pot liquor — water with flesh-meat before it comes to the boil.

Amvlass — hot water and buttermilk.

Sowins.—Oatmeal was put in water, and then kept two or three days, and then put through a sieve ; then the liquor was boiled and eaten with sweet milk.

It was often taken for supper, or "mrastyr beg."

It might be made of groats in the same way.

Va sollaghyn jeant jeh poddash meinn corkey, as awree j eh feill broiet, as va’n awree eeit marish yn phoddash.

Sollaghyn Gharvain — garvain broiet ayns soolagh feill vroit. Tra bee ad chiu myr poddash, cur ad ayns claare, as goaill yn toolagh maroo.

Broish — arran corkey thummit ayns awree, as eeit marish.

Veagh eeyrn eeit marish poddash, tra veagh yn vainney goan.

Cranchyn ny croaghan. Lheie yn eeh, as eisht mast garvain marish.

Haggis — prinjeig cheyrragh, lhieent lesh feill broojit, praaseyn, unnishyn, as garvain, as broiet son traa liauyr.

Awnlin — red erbee eeit marish arran.; myr eeym, ny cashey, ny bainney.

Bee bane, bee blasstal, bee blasstal broiet, arran curnaght, arran oarn, arran corkey.

" Sollaghyn " was made of porridge oatmeal, and the liquor of boiled meat, and the liquor was eaten with the porridge.

" Sollaghyn Gharvain "— Groats boiled in the liquor of boiled meat. When they are thick as porridge, put them into a dish, and take the liquor with them.

" Broish "— Oat bread steeped in broth, and eaten with it.

Butter would be eaten with porridge when milk was scarce.

" Cranchyn."—Melt the fat, and then mix groats with it.

Haggis — the stomach of a sheep, filled with meat cut small, potatoes, onions, and groats, and boiled for a long time.

Kytshen — anything eaten with bread ; such as butter, cheese, or milk.

White meat, tasty meat, delicacy, wheat bread, barley bread, oat bread.

Crammelt va keint dy horch dy phishyr, faagit son oie ayns bainney.

Va’n oarn cheerit er losht, ny clagh chiowit harrish aile moain, as eisht v’ee beilt ayns braain, ny clagh vleih veayn hrial.*

Va teayst jeant, as eisht v’ee fuinnit er yn losht. V’ad enmyssit barreyn, ny berreenyn. Va’n nane s’jerree dy mennick ny s’chee na va feallagh elley, as ye enmyssit " soddag-verreen."


Gow oarn skihit, as broie eh ayns ushtey mysh oor. Eisht cur paart dy vainney mulish ayn, eisht mast red beg dy flooyr ayns bainney feayr, as cur ad ayns y phash, as mast ad gys bee ad currit lhieu gys cloie, as cloiet dy mie.

* Ayus yn vlein shey cheead yeig as shiaght as daeed, ren Chiarn Derby goardrail dy chooilley vraain-laue dy ye brisht, as ye sleih eignit dy glioll gys mwyljyn y chiarn.

Crammylt was a variety of a kind of pea, steeped for a night in milk.

Barley was dried on a hot hearth, or stone, heated over a turf fire, and then was ground in a quern (hand-mill), or mill-stone made of granite.

Dough was made, and then it was baked on a hot hearth. . They were called cakes. The last one was often thicker than the others, and it was called a "bonnag."


Take shelled barley, and boil it in water about an hour. Then put some sweet milk in it, then stir a little flour in cold milk, and put them in the pot, and stir them till they will be brought to boil, and boiled well.

* In the year sixteen hundred and forty-seven, Lord Derby ordered all hand-mills to be broken, and people were obliged to go to the lord’s mill.

Praaseyn as skeddan.

Broit dy chiark, feill-vart, ny feill-vohlt, broit lesh oarn skihlt, as napinyn, carrageyn, kail, lhuss.-pharslee, glassereeyn-garey, ooilley giant ayns meeyrn veggey.

Kiark broiet, as meer dy cherroo vuc, ny lieckan.

Arran as bainney.

Binjean — bainney chiowit, as awree yn vinnid currit ayn, as faagit mysh lieh oor dy aase chiu,

Flooyr, as oohyn, as bainney, mastit seose dy cheilley, as broit ayns clooid aanrit.

Teaystag — Va flooyr, as eeh, as ushtey, mastit cooidjagh, as broit ayns awree.

Praasyn, poanrey mooar, as cabash, broit kione y cheilley, as broojit.

" Pash mie dy vainney broit, lesh craa braew dy arran oarn," as " berreen arran oarn, lesh cheeid dty vass y laue dy eeym er."

Potatoes and herring.

Broth of fowl, beef or mutton, boiled with shelled barley, and turnips, carrots, cabbage, parsley, and pot-herbs, all chopped up into small pieces.

Boiled fowl, and a piece of ham or pig’s cheek.

Bread and milk.

Binjean (curdled milk) — milk warmed, and liquor of rennit put into it, and left about half an hour to get thick (set).

Flour, and eggs and milk, mixed together, and boiled in a linen cloth.

Dumpling.— Flour; suet, and water mixed together, and boiled in broth.

Potatoes, large beans, cabbage, boiled together, and bruised.

" A good pot of boiled milk, with a brave shake of barley bread," and " a cake of barley bread with the thickness of the palm of the hand of butter on it."


Back index next

Any comments, errors or omissions gratefully received The Editor
HTML Transcription © F.Coakley , 1999