[Illustration: Grain-rubber: 16 inches long. People ground their corn with this before the invention of querns and milk. The grain was put between the two stones, and the upper stone was worked backwards and forwards with the hands. It was very hard and tedious work. See p. 17.]
The food of the people was not very different from what it is at present, except that they had no potatoes, which were brought to Ireland for the first time about 300 years ago: and there was no tea or coffee. They used oats, wheat, rye, and barley, ground and made into bread; fish; and for those who could afford it, the flesh of various animals, either boiled or roast. Oatmeal porridge or stirabout was in very general use, especially for children. They ground their corn with small watermills, or with handmills called querns, one of which was kept in almost every house. Querns were in use before the earliest time that our history reaches; and water-mills were introduced before the arrival of St. Patrick. In those early ages there was no sugar, and honey was greatly valued, so that beehives were kept everywhere.
[Illustration: Ancient Irish bronze caldron for boiling meat, 12-1/2 inches deep, formed of plates beautifully rivetted together. It shows marks and signs of long use over a fire. Now in the National Museum, Dublin.]
[Illustration: Irish drinking vessel, called a _Mether_. They drank from the corners. At meals, the same mether was used by several persons, who drank from it in turn.]
For drink, they had, besides plain water and milk, ale, and a sweet sort of liquor called mead both of which were made at home, and often wine, which was brought from the continent. There was then no whiskey.
In those days there were no hotels or inns as there are now, where a person could have board and lodging for payment; but they were not much needed then, as travellers were otherwise well provided for. Besides the monasteries, which, as we shall see further on, were always open and free to wayfarers, there were, all through the country, what were called "Houses of public hospitality." The keeper of one of those houses was called a _Brugaid_ and sometimes a _Beetagh_; and his office was considered very high and honourable. A brugaid or beetagh had to keep an open house for travellers who were always welcome, and received bed and food free of charge. He was obliged by law to keep constantly in hands a large stock of provisions; and he should have a certain number of beds and all other necessary household furniture. To enable a brugaid to keep up such an expensive establishment, he had the house itself and a large tract of land, free of rent and taxes, besides other liberal allowances.