


When Tims parents Heather and Robin, came over to Ireland last year from Oz, we brought them for a walk down the bog,which they found very interesting, I had always said that i'd send them on some photos of when the turf gets cut..so here ye are guys, pictures and some info. from the bog!
Turf/ Peat
Cutting turf for the family fire is a centuries-old tradition in European countries where bogs are prevalent. Ireland gets more of its fuel from peat than any country except Finland, and bogs cover one-sixth of the available land. Turbary, or the right of private individuals to cut turf for domestic use has been carried on in Ireland for hundreds of years.
Before turf can be cut, it is necessary either to burn the bog or spend time stripping it of a top layer of heather and roots.. According to tradition, turf is not cut until after St. Patrick's Day when the March winds will have dried the boglands. Early May is generally the turf-cutting time in the West of Ireland.
The depth of a single piece of cut turf is called a spit or a bar. A vertical turf bank is measured in numbers of bars to a depth of a slane (about twelve inches.) A good bank might be six bars deep, the lower row of bars is the wettest, however, once dried, these make the best burning.
The cut turf is now removed to open ground where it will dry. Here they dry for a week, then they are stacked upright into a ‘footing’ which begins the real drying procedure.
Several trips are made to the bog during the drying process which can last through the summer. Once the footed turf is somewhat dry, the size of the stack is increased into what now becomes a ‘rickle’. When it is finally dry, it is carried home to be stacked against an east-facing wall which offers protection from westerly winds
In days gone by, turf cutting was the countryman's only means to get fuel. Today, it can be purchased in compressed briquettes in supermarkets throughout Ireland. Turf burns cleaner than coal, with a slightly blue smoke and a pleasant smell.