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Pig jaw 

Cardiff University

Eurekalert.org

People transported animals over huge distances for mass gatherings at one of Ireland’s most iconic archaeological sites, research concludes.

Dr Richard Madgwick of Cardiff University led the study, which analysed the bones of 35 animals excavated from Navan Fort, the legendary capital of Ulster. Researchers from Queen’s University Belfast, Memorial University Newfoundland and the British Geological Survey were also involved in the research.

The site had long been considered a centre for ritual gatherings, as excavations found a huge 40m diameter building and a barbary ape cranium, likely from at least as far as Iberia. Results suggest the pigs, cattle and sheep were brought from across Ireland, perhaps being reared as far afield as Galway, Donegal, Down, Tyrone and Antrim. Evidence suggests some were brought over more than 100 miles.

Dr Madgwick, based in Cardiff University’s School of History, Archaeology and Religion, said: “Our results provide clear evidence that communities in Iron Age Ireland were very mobile and that livestock were also moved over greater distances than was previously thought.

“The high proportion of pig remains found there is very rare for this period. This suggests that Navan Fort was a feasting centre, as pigs are well-suited as feasting animals and in early Irish literature pork is the preferred food of the feast.

“It is clear that Navan Fort had a vast catchment and that the influence of the site was far-reaching.”

Researchers used multi-isotope analysis on samples of tooth enamel to unlock the origins of each animal. Food and water have chemical compositions linked to the geographical areas where they are sourced. When animals eat and drink, these chemical signals are archived in their teeth, allowing scientists to investigate the location where they were raised.

Co-author of the research, Dr Finbar McCormick, of Queen’s University, Belfast, said: “In the absence of human remains, multi-isotope analysis of animals found at Navan Fort provides us with the best indication of human movement at that time.

“Feasting, almost invariably associated with sacrifice, was a social necessity of early societies where the slaughter of a large domesticate necessitated the consumption of a large amount of meat in a short period of time.”

Earlier this year, Dr Madgwick’s research of 131 pigs found at sites near Stonehenge revealed animals came from as far away as Scotland and numerous other locations across the British Isles. Before this, the origins of people who visited this area and the extent of the population’s movements at the time had been long-standing enigmas in British prehistory.

Dr Madgwick added: “Transporting animals across the country would have involved a great deal of time and effort so our findings demonstrate the important role they played in society. Food was clearly a central part of people’s exchanges and traditions.”

 

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Images of bog butter

The journal.ie

LONG BEFORE MODERN refrigeration Irish people discovered that storing butter in the bog keeps it fresher for longer. Much longer. A new study has now revealed that the ingenious practice dates back nearly 4,000 years, 1,500 years longer than previously thought.

The bog’s preservative powers are so strong that butter can still be edible after centuries in the ground. This is thanks to the cool, low oxygen and high-acid environment.

When the food finally deteriorates it takes on a hard, yellowish-white, wax-like texture and a cheesy smell. Chunks of these ancient foodstuffs are still often unearthed by turf cutters.

The new study has found that people were storing butter in Irish bogs in the Early Bronze age and there may have been a booming dairy industry at the time.

The practice lasted a staggering 3,500 years, from 1700 BC to, as recently as, the 17th century.

“The widespread occurrence of these enigmatic butter deposits fits with our increasing knowledge of the central importance of dairying in prehistoric northern Europe,” Professor Richard Evershed from the University of Bristol explained.

Four of the five Bronze Age bog butters studied by the researchers came from Offaly, they were found at Ballindown, Drinagh, Esker More and Knockdrin. The fifth was recovered from Clonava in Westmeath.

The earliest dated sample, from Knockdrin, dates from between 1745–1635 BC. It was found associated with bark, which was possibly a wrapping or container.

“Clearly, it is unlikely there was a single reason for the deposition of bog butter over four millennia,” Dr Jessica Smyth from the UCD School of Archaeology said.

“In certain periods they may have been votive deposits, while at other points in time it may have been more about storage and even protection of valuable resources.”

The National Museum of Ireland works with Bord Na Móna to record and retrieve bog butters that are found by chance.

The archaeology branch of the museum, which is on Dublin’s Kildare Street, has a collection of the butters on display to the public.

The findings of the new study are published in the journal Scientific Reports today.

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A 22-pound lump of bog butter. (Photo courtesy of Cavan Museum)

A 22-pound lump of bog butter. (Photo courtesy of Cavan Museum)

Original Article:

By Travis M. Andrews June 14

washingtonpost.com

 

Finding buried treasure is a dream as old as stories themselves. Treasure chests overflowing with gold doubloons, shiny lamps containing genies, gargantuan lumps of butter that are thousands of years old.

Okay, maybe most don’t dream of unearthing enormous chunks of butter, but that’s exactly what Jack Conway discovered in the Emlagh bog in County Meath, Ireland, at the beginning of June, Atlas Obscura reported.

Conway is a turf cutter, meaning he harvests “turf” or peat — it’s a type of moss — from a bog to burn for warmth during the winter. He was chopping turf at the bog when he came across a 22-pound chunk of butter, the Irish Times reported. Researchers at the Cavan Museum estimated it to be more than 2,000 years old.

Bog butter is just that: butter made from cow’s milk that’s been buried in a bog, though, after thousands of years, it often has the consistency of cheese.

It’s actually not that uncommon of a find for turf cutters in Ireland, either. As Smithsonian magazine noted, a 3,000-year-old, three-foot-wide barrel stuffed with 77 pounds of bog butter was found in 2009. Even more shocking, turf cutters found a 5,000-year-old wooden keg containing 100 pounds of the butter in 2013.

People have actually been stumbling upon bog butter for at least two centuries. In the 1892 edition of the Journal of the Royal Society of Antiquaries of Ireland, the Rev. James O’Laverty recounts finding a lump that “still retains the marks of the hand and fingers of the ancient dame who pressed it into its present shape” and that “tastes somewhat like cheese.”

In her article “Bog Butter: A Two Thousand Year History” in the Journal of Irish Archaeology, Caroline Earwood wrote: “It is usually found as a whitish, solid mass of fatty material with a distinctive, pungent and slightly offensive smell. It is found either as a lump, or in containers which are most often made of wood but include baskets and skins.”

The earliest discoveries of bog butter date to the Iron Age, but she wrote that it may have existed earlier.

No one is sure exactly why the butter was buried in bogs — some think it was sometimes an offering to the gods — but evidence strongly suggests it was a method of preservation.

Most bog butter doesn’t contain salt, which was often used as a means of preserving food before modern refrigeration. The bogs, which are essentially cold-water swamps, and their native peat do a fine job of keeping food fresh. A University of Michigan researcher found that meat left in a bog for two years was just as preserved as meat kept in his freezer, the University Record reported in 1995.

Peat is compressed plant matter, which Nature reported is both cool and contains little oxygen while remaining highly acidic, allowing it to act as a sort of refrigerator. It seems to work — Savina Donohoe, curator of Cavan County Museum who sent Conway’s butter lump to the National Museum of Ireland, said it smelled just like, well, butter.

“It did smell like butter. After I had held it in my hands, my hands really did smell of butter,” Donohoe told UTV Ireland. “There was even a smell of butter in the room it was in.”

In fact, peat bogs are such wonderful environments for preserving organic matter, they’ve been known to almost perfectly mummify corpses.

Hundreds of “bog bodies” have been found during the past two centuries, according to the USA Today. The oldest one unearthed is a preserved skeleton called the Koelbjerg Woman, which dates to about 8000 B.C.

Other bodies, though, retain their skin and internal organs. The Tollund Man, for example, still had his leathery skin intact when he was found in the Bjaeldskovdal bog in Denmark and is considered by some to be the most well preserved body ever found from prehistoric times. He was so well preserved that the men who found him thought they had stumbled on a modern murder scene, PBS reported. He was actually about 2,400 years old.

Given that level of preservation, most of the butter is edible. Irish celebrity chef Kevin Thornton, who owns the Michelin-starred Thornton’s Restaurant in Dublin, claimed to have tasted a 4,000-year-old sample of bog butter.

“I was really excited about it. We tasted it,” he told the Irish Independent in 2014. “There’s fermentation but it’s not fermentation because it’s gone way beyond that. Then you get this taste coming down or right up through your nose.”

Andy Halpin, assistant keeper in the Cavan Museum’s Irish antiquities division, said one could probably eat the butter, though he’s not sure why one would.

“Theoretically the stuff is still edible, but we wouldn’t say it’s advisable,” Halpin told the Irish Times.

Curious what it might taste like, Ben Reade, head of culinary research and development at Nordic Food Lab created his own bog butter, albeit one aged for a bit less time than the aforementioned.

Echoing the lines from James Farewell’s 1689 poem “The Irish Hudibras” — “butter to eat with their hog, was seven years buried in a bog” — they buried one large birch barrel of butter in the ground, where it will remain for seven years. The other remained in the ground for only three months, before it was tasted at the Nordic Food Lab in Copenhagen and at the Oxford Symposium on Food and Cookery in 2012, in Britain.

He wrote of the flavors:

In its time underground the butter did not go rancid, as one would expect butter of the same quality to do in a fridge over the same time. The organoleptic qualities of this product were too many surprising, causing disgust in some and enjoyment in others. The fat absorbs a considerable amount of flavor from its surroundings, gaining flavor notes which were described primarily as “animal” or “gamey,” “moss,” “funky,” “pungent,” and “salami.” These characteristics are certainly far-flung from the creamy acidity of a freshly made cultured butter, but have been found useful in the kitchen especially with strong and pungent dishes, in a similar manner to aged ghee.

Even so, if you happen to find a lump of butter buried in the back yard, it may be best to forgo it for the store-bought variety.

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As dairy farmers anxiously await the lifting of EU milk quotas in April this year, new research from the University of Bristol, UK has revealed the antiquity of dairy farming in a region famous for its dairy exports: Ireland.

Research published today in the Journal of Environmental Archaeology shows that dairying on the island goes back approximately 6,000 years, revealed through traces of ancient dairy fats found in pots dating to around 4,000 to 2,500 BC.

Dr Jessica Smyth of Bristol’s School of Chemistry analysed nearly 500 pots from the Neolithic, the period when people switched from hunting and gathering to farming. In Britain and Ireland, this change occurred around 4,000 BC, more than 1,000 years later than on the Continent. The Bristol team use a combination of fat or lipid ‘fingerprinting’ and compound-specific carbon isotope techniques to identify the origin of fats preserved in the walls of prehistoric cooking pots.

Dr Smyth, who led the study, said: “We know from previous research that dairying was an important part of many early farming economies, but what was a big surprise was the prevalence of dairy residues in Irish pots. It looks to have been a very important food source.”

Ninety per cent of the residues tested for fat origin were found to be dairy fats, with ten per cent found to be meat fats (beef or mutton) or a mixture of milk and meat.

Dr Smyth added: “People can obviously cook meat in other ways than boiling it in pots, and there is plenty of evidence for cereal processing at this time, but the Irish dairy signal remains very striking, particularly when you compare it with the continental European data sets. Ireland really does seem to go mad for milk in the Neolithic.”

Milk is still a traditional and valuable food in Europe today, produced by over 30 million dairy cows and representing 14 per cent of the value of European agricultural production [2011 figures]. Six thousand years ago, dairying in Ireland looked very different.

Dr Smyth said: “We know that settlements were small in the Irish Neolithic, usually one or two houses, so it’s likely that early farming groups had just one or two animals supporting the household with their products, which were perhaps part of a wider community herd.”

Such results are even more significant given the fact that domesticated animals such as cattle, sheep and goats had to be physically shipped to Ireland as part of the process, as these animals were not native to the island.

“These are a very determined group of pioneer farmers. They are setting up everything from scratch, and taking a significant gamble with their livelihoods and those of their dependants,” Dr Smyth said.

It would appear that the Irish love of dairy products is very ancient, and the suitability of the island for dairy farming was recognised early in prehistory.

ITR-PCL-00045299

Original article:
eurekalert.org

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Prehistoric pit discovered on Coney Island beach

Coney Island, in County Sligo, Ireland, is one of several islands of the same name off the coast of Ireland. It is an island of approximately 400 acres and is named after the vast quantity of rabbits which can be spotted on the island at any time (Coney (/ˈkoʊni/, historically /ˈkʌni/) is an English word for a rabbit or rabbit hair, deriving from the Latin cuniculus, meaning “rabbit”

From Wikipedia

Archaeologists have discovered signs of human habitation, possibly dating back 4,000 years, on Sligo’s Coney Island.

A box-like structure built from large stone slabs found on the island may have been used for bathing or cooking during the Bronze Age, experts believe. It has been excavated by a team led by Eamonn Kelly, director of Irish Antiquities at the National Museum.

The structure is thought to be part of a fulacht fiadh, a prehistoric trough or pit that was dug into the ground and filled with water. Stones, heated separated on an outdoor hearth, would be added to bring the water to boil.

Measuring about a metre long and 80cm wide, the structure was recently identified as an archaeological site by Ciaran Davis, an archaeology student at IT Sligo, and native of nearby Rosses Point, who alerted the museum.

“It tells us that people walked the beach here 3,000 or 4,000 years ago, searched for large stone slabs, and carefully built this structure,” said Mr Davis. “Many other archaeological sites probably await discovery on Coney.”

There are thousands of Bronze Age fulacht fiadh throughout Ireland, but to find one on a beach is a rare event, said Dr Marion Dowd, a lecturer at IT Sligo.

“I know of one other example in Cork. It makes us wonder why they would have wanted to heat saltwater.”

Hot water was typically used for cooking, bathing, washing, dyeing textiles and brewing alcohol, but the use of saltwater meant brewing was not the purpose of the Coney island device, Dr Dowd said.

Radiocarbon dating will determine the exact age of the discovery.

The structure has been known locally as the “lovers’ wishing well”, said Dr Dowd. The legend was that anyone who lay inside it would dream of the person they were going to marry. It was also known as “the sailor’s grave”.

Mr Kelly described the find as “very significant” and said it was “quite extraordinary” that the structure had remained undisturbed despite being known to local people for decades.

“It shows the absolute respect the community has for it, perhaps because some thought it was the grave of a sailor,” he said. “But we have seen grave sites elsewhere which were plundered.”

Currently one family lives full-time on Coney, but there are a number of holiday homes on the island, which is popular with day trippers who can drive or walk across via Cummeen Strand during low tide.

By marese-mcdonagh
Sep 11, 2014
Original article:
irish times

IMG_0900.JPG

Volunteers excavate the box-like archeological structure on Coney Island. The site may date back 4,000 years

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Topic: The potato

It is the first time scientists have decoded the genome of a plant pathogen and its plant host from dried herbarium samples. This opens up a new area of research to understand how pathogens evolve and how human activity impacts the spread of plant disease.

Phytophthora infestans changed the course of history. Even today, the Irish population has still not recovered to pre-famine levels. “We have finally discovered the identity of the exact strain that caused all this havoc”, says Hernán Burbano from the Max Planck Institute for Developmental Biology.

Many intact pieces of DNA

For research to be published in eLife, a team of molecular biologists from Europe and the US reconstructed the spread of the potato blight pathogen from dried plants. Although these were 170 to 120 years old, they were found to have many intact pieces of DNA.

“Herbaria represent a rich and untapped source from which we can learn a tremendous amount about the historical distribution of plants and their pests – and also about the history of the people who grew these plants,” according to Kentaro Yoshida from The Sainsbury Laboratory in Norwich.

Irish potato famine pathogen

The researchers examined the historical spread of the fungus-like oomycete Phytophthora infestans, known as the Irish potato famine pathogen. A strain called US-1 was long thought to have been the cause of the fatal outbreak. The current study concludes that a strain new to science was responsible. While more closely related to the US-1 strain than to other modern strains, it is unique. “Both strains seem to have separated from each other only years before the first major outbreak in Europe,” says Burbano.

The researchers compared the historic samples with modern strains from Europe, Africa and the Americas as well as two closely related Phytophthora species. The scientists were able to estimate with confidence when the various Phytophthora strains diverged from each other during evolutionary time. The HERB-1 strain of Phytophthora infestans likely emerged in the early 1800s and continued its global conquest throughout the 19th century. Only in the twentieth century, after new potato varieties were introduced, was HERB-1 replaced by another Phytophthora infestans strain, US-1.

Several connections with historic events

The scientists found several connections with historic events. The first contact between Europeans and Americans in Mexico in the sixteenth century coincides with a remarkable increase in the genetic diversity of Phytophthora. The social upheaval during that time may have led to a spread of the pathogen from its centre of origin in Toluca Valley, Mexico. This in turn would have accelerated its evolution.

The international team came to these conclusions after deciphering the entire genomes of 11 historical samples of Phytophthora infestans from potato leaves collected over more than 50 years. These came from Ireland, the UK, Europe and North America and had been preserved in the herbaria of the Botanical State Collection Munich and the Kew Gardens in London.

“Both herbaria placed a great deal of confidence in our abilities and were very generous in providing the dried plants,” said Marco Thines from the Senckenberg Museum and Goethe University in Frankfurt, one of the co-authors of this study. “The degree of DNA preservation in the herbarium samples really surprised us,” adds Johannes Krause from the University of Tübingen, another co-author. Because of the remarkable DNA quality and quantity in the herbarium samples, the research team could evaluate the entire genome of Phytophthora infestans and its host, the potato, within just a few weeks.

Crop breeding methods may impact on the evolution of pathogens. This study directly documents the effect of plant breeding on the genetic makeup of a pathogen. “Perhaps this strain became extinct when the first resistant potato varieties were bred at the beginning of the twentieth century,” speculates Yoshida. “What is for certain is that these findings will greatly help us to understand the dynamics of emerging pathogens. This type of work paves the way for the discovery of many more treasures of knowledge hidden in herbaria.”

Original article:
past horizons
May 22, 2013

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Topic: More than a bunch of coconuts

UNDERWATER archaeologists are investigating the wreck of a wooden merchant ship that carried a cargo of coconuts discovered during pipe works in Schull Harbour.

The ship, believed to date back to the 16th century, is buried in the seabed in 10m of water just off the shoreline.

Contracted underwater archaeologist Julianna O’Donoghue suspended pipe laying works on the multi-million Schull Wastewater Treatment plant when machines struck and partly damaged the wreck last week.

The ship’s cargo of coconuts was uncovered during this process.

Little is known of the wreck’s origins at present as archaeologist’s work continues.

An exclusion zone is in place around the wreck site and experts are keen to discourage looters from gaining access to any valuable materials on board.

Connie Kelleher, underwater archaeologist with the Department of Arts, Heritage and the Gaeltacht said the wreck site is a protected site.

“We don’t want to reveal the exact location as we don’t want to make it a target for looters.

Because it’s over a hundred years old, it’s a protected wreck site. Nobody can legally dive on it without a licence from our department,” she said.

Believed to be a ‘sizeable’ vessel, the bulk of the wreck is buried in silt with only a small portion exposed.

Archaeologists are now working to determine how old it is and what it was doing in Irish waters, Ms Kelleher said.

“We don’t know too much about it as yet, only a small bit of wreck itself is exposed above the seabed.

Julianna is working to make sense of the wreck site, to record exactly what’s down there and document anything loose around the ship.

The site will then be assessed and we will look at how to protect it,” she said.

Original article:
westcorktimes
By by Louise Roseingrave

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Topic: Ancient Irish Settlement

Archaeologists find oldest evidence of human habitation ever dicovered in region

Radiocarbon dating of an artifact found in the Burren in County Clare has redefined the time line of human inhabitance in Ireland. A shellfish cooker found in 2009 has been identified to be around 6,000 years old, predating the nearby Poulnabrone dolmen by hundreds of years.

The Irish Examiner reports that a midden, “a cooking area where nomad hunter-gatherers boiled or roasted shellfish,” was discovered at Fanore Beach in Clare in 2009 by local woman Elaine O’Malley. Along with the midden were axes and smaller stone tools, artifacts of the Stone Age.

Also found at the site was “mysterious black layer of organic material” which researchers believe could have been from a tsunami that struck the Western coast of Ireland during the Stone Age, possibly wiping out the population of the area.

“This is the oldest settlement in Clare,” said Michael Lynch, field monument adviser for Co Clare. “We have always thought hunter-gatherers existed in Clare but this is the first real evidence of that.”

“We know that they were cooking and eating shellfish here,” said Lynch of the pre-farming settlement discovered, “but we don’t know yet exactly what method they were using to cook it. So hopefully that is one of the things we can uncover in the weeks ahead.”

The mysterious black layer found at the site remains under investigation. “We have not been able to identify exactly what this black layer is yet but, as it happens, it is this layer which helped to protect the ancient settlement that we are currently excavating,” said Lynch.

“If we can establish a date for this black material, it will help us to piece together more of the mystery of this site and it could tell us a bit about what happened here that brought the use of the midden to an end.

“It is possible that this is the result of a major climatic event, a massive storm or possibly a tsunami, or some other major event of that sort, which would have thrown up a large amount of debris all at one time.”
Original article:

Irishcentral.com

By KERRY O’SHEA, IrishCentral Staff Writer
May 10, 2012

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Topic: Soda Bread

Happy St Patricks Day

I could’t let the holiday go this year without sharing with you one of my favorite recipes and a small bit of history!

History:

Until recently, for the most families in rural Ireland, travel meant infrequent trips to the nearest livestock market.  So yeast was hard to obtain and bought bread was a rarity. The traditional bread of Ireland was made at home, baked in a he4avy iron pot set over a peat fire, with hot peats covering the lid. These breads are quickly made, with no lengthy kneading or rising requirement. They are given a light texture and a wonderful taste by a combination of acidic buttermilk or soured milk and the alkaline baking soda.

*Soda breads are made to be eaten soon after baking.

Note: In the original recipe self-rising flour is used.

If you go this route you may follow the recipe below but omit the baking powder and baking soda from the recipe.

I converted the recipe for my own use and have made it several times with excellent results.

Also the original recipe used 4 squares of semisweet chocolate, which I tried but changed to chips for a more even distribution of the chocolate.

Irish Chocolate Chip Soda Bread

3   cups all-purpose unbleached flour

1  teaspoon  fine sea salt

2  teaspoons  sugar

2    teaspoons  baking powder

1/2   teaspoon  baking soda

3  tablespoons  butter — cold,diced

4 ounces  milk chocolate chips

1 1/4  cups  buttermilk

Preheat oven to 425 degrees and grease one baking sheet. You may use parchment paper or a sillpat on the baking sheet instead.

Sift the flour, baking powder, baking soda, salt and sugar into a mixing bowl. Add the diced butter and rub in using the tips of your fingers, lifting your fingers well above the bowl to get plenty of air into the mixture. When the mixture looks like bread crumbs, stir in the chocolate, then mix to a form dough with the buttermilk.

Turn out the dough onto a floured work surface and knead for a few seconds. Shape into a round loaf about 1 1/4 inches thick. Put onto prepared baking sheet and score into 8 triangles.

Bake immediately for 30-35 minutes or until the loaf turns a golden brown and sounds hollow when tapped underneath. Eat warm straight from the oven.

Per Serving (excluding unknown items): 281 Calories; 9g Fat (28.3% calories from fat); 7g Protein; 45g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 296mg Sodium.  Exchanges: 2 Grain(Starch); 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

*Once thoroughly cooled, the loaf can be frozen for up to a month. Thaw completely, then warm before eating.

Serving Ideas: Serve warm with butter, clotted cream, and a fine Irish tea.

soda bread

Source:

Recipe By: Joanna Linsley-Poe

Serving Size  : 8

Categories: Quick Breads

“Adapted from a recipe in “Country Breads of the World “by linda Collister and Anthony Blake”

Copyright: 2000

Yield:   “1 loaf”

photos from “Country Breads of the World

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Topic Irish Butter in Bog

When I first started this blog in 2009 I published a piece about butter in a bog in Kildare, now in seems  another has been found.

For those of you who did not read the first post here is the link:Butter in Kildare blog. I also found this article on HeadlandArchaeology with a picture, I will put here also:

bog butter

BOG BUTTER found in a timber vessel in a bog at Shancloon near Caherlistrane, north Galway, could be 2,000 to 2,500 years old, according to a specialist from the National Museum of Ireland.

The butter, weighing almost two stone, was found in a timber keg which may have been hewn from a tree trunk and shaped into a barrel using early Iron Age implements.

The container of bog butter was found in a plot of bog where Ray Moylan from Liss, Headford, was having his annual supply of turf cut by local contractor Declan McDonagh.

Mr Moylan, a part-time bus driver, contacted the Office of Public Works, Headland Archaeology in Galway and the National Museum of Ireland regarding the discovery.

The keg of bog butter was found at a depth of 3-4ft. While the mechanical bucket of the turf cutting machine hit the vessel, it only caused damage to part of the barrel and the butter remained intact.

As he surveyed the find in the Galway bog this week, Padraig Clancy, an assistant keeper with the National Museum of Ireland, said it could be anything up to 2,500 years old.

Along with colleague Karena Morton, conservator at the National Museum of Country Life, Castlebar, they removed the butter and the vessel, and it is currently on its way to the national museum’s facility in Lanesboro.

“The type of vessel it is in usually helps us to date the period the butter is from, and this one could date back to the Iron Age,” said Mr Clancy.

Scottish archaeologist Ross MacLeod, who is with the Galway office of Headland Archaeology, said he was aware of similar finds in his homeland and around Ireland, but the quantity discovered in Galway was large.

“It would have been a substantial loss to the family that buried the butter in the bog that they never recovered it. Perhaps the person who buried it died or forgot where it was left.

“That might have been stored up by a family during the summer and put into the bog for use during the cold winter months. Its loss could have been a tremendous one for some family a long, long time ago.”

The butter is very white but that is often the case with similar finds, according to Mr MacLeod.

Bogs were viewed as a primitive form of refrigeration by people in the past as the peat creates a vacuum around buried material.

Original article:

theirishtimes.com

By Tom Gilmore

5/12/2011

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