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106 Stephen Dunford: The Journey of The IrIsh
ing cauldrons, and other domestic utensils were in use, while milk, honey, fish, meat, eggs, wheat-meal and several varieties of vegetables and wild fruits supplied the table. Light was provided by tallow candles, rush, lights, and bog fir splinters, and in the bigger dwellings there were arrangements for bathing.
Women of the day wore long robes that reached to the ankles and men a short jacket and a type of kilt. Over these both men and women usually wore a cloak or mantle. These garments were made from woollen and linen cloth, both of which were produced in the country. The furs of seals, otters, badgers, foxes, and other animals were also widely used for capes and jackets and for the trimming of various garments.
All classes, but more especially families of rank, practiced fosterage, and sent some of their children to be reared and educated in the home and with the family of another of the tribe. As a result, the children acquired foster-parents, foster-brothers, and foster-sisters. In the ancient chronicles it is recounted that down through the centuries the main occupations of most of the people were agriculture and pasturage, and there are repeated references to the clearing of woods, and the fencing and draining of land.
Furthermore, as the early monks were highly skilled in agriculture, it is no surprise to learn that their example was followed by others, consequently, corn crops, pigs, horses, and sheep were kept in great numbers.
Now down the centuries, hospitality has always been a noted and shining characteristic of the Irish people, one that dates back to very ancient times. Previous to the coming of Christianity to these shores, it was the custom, especially for persons of high rank, to enter- tain every guest or stranger who came to their doors, be they beggar, scholar or chieftain. It is recorded that the ‘house and all it contained were at the will of the guest, who came when he chose, stayed while he liked, and went when he pleased’. Moreover, this hospitality and entertainment had to be offered without enquiring who the guests were or asking their rea- sons for coming. After the coming of Christianity, the people were instructed, in the manner of St. Brighid, to see Christ in every guest and every stranger who came to their door, no matter who or what they were, and as Christ, in the person of a guest might arrive at any time of the day or night, every house was supposed to have a coire ainseac –‘a full cauldron’ on the fire awaiting travellers. An old chronicler, when writing of our ancestors, said that ‘their
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