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30cm x 39cm. Gort Co Galway Terry Willers was a famous cartoonist and animator.Born in England in 1935 he later moved to Co Wicklow and worked extensively for the Irish Times and other publications and magazines and also on RTE. In 1992 he founded the Guinness International Cartoon Festival in Rathdrum Co Wicklow. He also won the Jacobs award for his work in Television. He died in 2011. Guinness were an original sponsor of the Galway International Oyster Festival . The Galway International Oyster Festival is a food festival held annually in Galway on the west coast of Ireland on the last weekend of September, the first month of the oyster season. Inaugurated in 1954, it was the brainchild of the Great Southern Hotel (now Hotel Meyrick) manager, Brian Collins. In 2000 was described by the Sunday Times as "one of the 12 greatest shows on earth" and was listed in the 1987 AA Travel Guide as one of Europe's Seven Best Festivals. The Galway International Oyster Festival was created to celebrate the Galway Native Oyster as it is a unique feature of Galway City & County. Hotel Manager, Brian Collins had been searching for something unique to attract more visitors to Galway in what was then, a quieter month of the year. Collins discussed the idea with the folk at Guinness and Patrick M. Burke's Bar in Clarenbridge and the first Galway Oyster Festival was created in 1954 with a whole 34 attendees. The festival was originally held in Clarenbridge village during the day and the Great Southern Hotel in Galway City at night until the mid-1980s when it grew so large, all of the festivities were held in the city centre of Galway. There was a red & white striped marquee at Spanish Arch and then at Nimmo's Pier by the Claddagh. In order to reduce ticket prices, the festival changed location to The Radisson Hotel Galway in 2009 but due to popular demand, the marquee was brought back in 2011, located in the Docks and the festival was renamed as the Galway International Oyster & Seafood Festival. In 2014, the 60th anniversary of the event, its producers, Milestone Inventive, brought it back to its original Galway City home at the aptly named Fishmarket at the Spanish Arch. The main events are two Oyster Opening Championships, the Irish Oyster Opening Championship and the World Oyster Opening Championship.Other events include a Masquerade Gala 'Mardi-Gras', a seafood trail, a silent disco and a family day featuring everything from cookery demonstrations, to jazz, to circus skills workshops. -
37cm x 47cm Limerick Colman's (est. in 1814) is an English manufacturer of mustard and other sauces, formerly based and produced for 160 years at Carrow, in Norwich, Norfolk. Owned by Unilever since 1995, Colman's is one of the oldest existing food brands, famous for a limited range of products, almost all varieties of mustard. In 2019 the Colman’s factory in Norwich rolled its last jar of mustard off the production line and its Use By Date was changed for the occasion to: "Norwich's Last. By Its Finest. July 24th 2019". Colman’s continued making other condiments at the Carrow site until closing its doors in early 2020. In the early 1800s, Jeremiah Colman began making mustard at a water mill near Norwich in the village of Bawburgh. To create a tangy flavour, he blended brown mustard (Brassica juncea) with white mustard (Sinapis alba).Jeremiah founded Colman's of Norwich in 1814, at the Stoke Holy Cross mill on the River Tas, four miles south of Norwich. In 1823 he took his adopted nephew, James, into the business which became J. & J. Colman. In 1851 J.J. Colman took over the business. By 1865 production had transferred to a large factory at Carrow Road on land at Thorpe Hamlet, bought from the Norfolk Railway to the south of Norwich,where the firm operated until the Norwich closure. From 1855 the firm introduced its distinctive yellow packaging and bull's head logo, and in 1866 was granted the Royal Warrantas manufacturers of mustard to Queen Victoria. Her Majesty's household still uses Colman's today. The Colman family's pioneering achievements in social welfare are part of Norwich's history. In 1857 a school was opened for the employees' children, while in 1864 the firm employed a nurse to help sick members of staff, a social revolution at the time. From 1896 Jeremiah Colman became chairman.In 1903, the firm took over rival mustard maker Keen Robinson & Company,through which it also acquired the Robinsons barley water and baby food business.The purpose of the acquisition was to reduce competition within the mustard business. By 1909 the company employed 2,300 people. Keen's production was moved from London to Norwich in 1925. Together with Reckitt, the company acquired French's, the American mustard manufacturer, in 1926 for £750,000. In 1938 it merged with Reckitts and Sons of Hull to form the Reckitt & Colman household products conglomerate. From 1997 to 2001, Colman's were the main sponsors of Norwich City Football Club. The Colman's part of the business was demerged in 1995 and Colman's became part of Unilever UK Ltd. As well as mustard, it applies its name to condiments, sauces and other foodstuffs. Reckitt and Colman engaged in cost-cutting as it prepared to sell the brand, getting rid of the agronomy department, which had looked after plant breeding and seed development. Colman's maintains links with Norwich. The founding family are commemorated in street names such as Colman Road (part of the A140 inner ring road), on which is situated Colman's First and Middle Schools. In addition, the Colman House residence at the University of East Anglia is named after the company and Jeremiah Colman.
Stoke Holy Cross Mill was the home of Colman's mustard from 1814 to 1862 -
55cm x 48cm -
45cm x 35cm I got this piece of interesting information from ‘The Unquiet Grave‘, The Development of Kerry’s Burial Grounds through the Ages – that very interesting book edited by Michael Connolly for Kerry County Council. The chapter on A Tale of Two Tombs tells the fascinating story of the rise and fall of the Donovan family of Tralee, who were wealthy merchants in the town through three generations in 1800’s. Some of you will remember that the Donovans also owned the Jeanie Johnston, which was the Donovan’s most important ship carrying emigrants on the outward journey to Quebec and bringing cargoes of timber back on the return voyage. John Donovan was the founding father and set up a hardware business initially in the Square, Tralee and then branched out leasing and owning shipping bringing iron, coal and slate to Tralee. His sons Nicholas and Henry followed him, they also became the leading political as well as the leading merchants in the town. There is a brilliant description of John’s funeral . He died in 1864 when he was 82 and we are told ‘All the stops were pulled out for the full pageantry of Victorian obsequies’. The Kerry Evening Post reported ‘an unusual grief had fallen upon the town’. According to the same newspaper there were 174 carriages, and there was an important extra little detail -‘the majority were drawn by two horses’ – a two-horse carriage indicated greater social standing than a one-horse carriage’ Try and get hold of this very interesting book from the County Council or log on here for the digital version.And were there any women there at all? Yes, but they were there with a purpose – to provide the all important keening that was then the expected norm at all funerals of all classes. At this funeral we are told ‘The poor of the town, beneficiaries of John Donovan’s generosity, congregated outside the house in The Square, and when the coffin was removed to the hearse, they set up an immense keening, which they continued as they followed the funeral all the way to Ballyseedy’. Another interesting fact relating to women and their own funerals at this time was that ‘while men were buried in the middle of the day, the women, on the other hand were buried early in the morning, regardless of the time of year’. John Donovan’s own wife Catherine was buried in the dark at 6am on a February morning and Nicholas’ wife was buried at the same time in December 1878. ‘Only Henry’s wife was buried in daylight and that was because the burial was at 8am on an August morning in 1885. The higher status of men was constantly affirmed. We have come a long way!
Woman Keening
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25cm x 35cm Cloyne Co Cork Lovely souvenir here of a vintage Irish Grocers pricelist with all the essentials outlined in the old pounds, shillings and pence currency. -
John Courtneys was a well known pub and grocers in Castlegregory on the Dingle Peninsula.Now sadly closed ,this framed print captures the essence of the traditional Irish Pub/Grocer of which a few examples happily still remain . 23cm x 29cm Dingle Co Kerry -
The Jacobs Biscuit Bakery originated in Waterford in 1851,after being founded by William Beale Jacob and his brother Robert.It later moved to Bishop Street in Dublin with a further factory in Peters Row.Jacobs Bishop Street premises was occupied as a strategic location by rebels during the 1916 Easter Rebellion.This charming advert depicting a rather cherubic looking young child dates to the early 1930s. Dublin 57cm x 45cm The biscuit making firm of W. & R. Jacob's were one the largest employers in the Dublin of 1916, and their factory was seized on Easter Monday by perhaps 100 members of the 2nd Battalion of the Dublin Brigade of the Irish Volunteers under Thomas MacDonagh. The factory itself was an enormous and formidable Victorian edifice located on the 'block' enclosed by Bishop St, Bride St, Peter's St and Peter's Row, and between St Patrick's Cathedral and St Stephen's Green. Its seizure helped to complete a loop of building cross the south inner city; the factory had two large towers that could act as observation points, while its location was very close to both Camden St and Patrick St: natural routeways for troops entering the city centre from Portobello Barracks in Rathmines and Wellington Barracks on the South Circular Road. There were only a few staff present in the building when the Volunteers broke into it; a number of smaller outposts were established in the area around the factory. While the garrison saw some fighting early in the week, their principal enemies proved to be boredom and the locals: the factory was surrounded by tenements, and the Volunteers were attacked and abused by residents, many of whom were Jacob's workers themselves. The families of servicemen were also quite hostile, but there may have been another reason for this hostility: Michael O'Hanrahan, who was in Jacob's, expressed his concern that the choice of location might endanger local residents if the British chose to attack. As it happens, the factory was largely by-passed, though it was fired upon intermittently throughout the week by troops in Dublin Castle and elsewhere. MacDonagh surrendered in nearby St Patrick's Park on Sunday 30 April; some of the factory was looted after the Volunteers had left. Three members of the Jacob's garrison were executed. Most of the factory was eventually demolished, though fragments of the ground storey and one of the towers are still visible on Bishop St between the DIT campus on Aungier St and the National Archives of Ireland. -
67cm x 56cm -
47cm x 37cm LimerickMuch of the last century, and indeed for well over half of the present one, Limerick's importance was directly attributed to her three well-known bacon factories, namely, J. Matterson & Sons, Roches Street, established in 1816 by Mr. John Russell, a Cumberland man in con-junction with Mr. Matterson, using the method of curing then current in Berwick-on-Tweed. W.J. Shaw & Sons, founded in the year 1831 at Mulgrave Street by William John Shaw, a descendant of a County Down family, and O'Mara's bacon factory, Roches Street, which had its origin in Mungret Street some few years before 1839, when James O'Mara from Toomevara started curing bacon in the basement of his house there. Apparently, this basement business flourished, for in 1839 he moved to Roches Street to the premises it last occupied .About the middle of the last century, for some reason now difficult to fathom, Limerick bacon and especially Limerick hams, became well-known for their excellent flavour throughout the English-speaking world. It is on record that Glasgow curers in an effort to produce hams equal in excellence to those of Limerick, imported Limerick workmen who were supposed to know all about the way in which the meat was turned out at home. Apparently, they did not bring secrets with them for their efforts were unsuccessful. There were also much larger bacon factories in parts of the British Isles; for instance, Belfast is reputed to have exported four times the number of hams produced in Limerick, and places like Glasgow and Liverpool had several factories producing very large quantities of bacon as well. None of them, however, quite matched' those produced in the three local factories for flavour and quality.O’MARA’S, MATTERSON’S, SHAW’S and Denny’s were the names that made Limerick famous for its bacon produce for 180 years – earning it the nickname ‘Pigstown’. The reputation of Limerick ham, the food culture that arose from a plentiful supply of cheap products, the story of the pork butchers, the pig buyers, the sounds of the city with factory horns signalling the call to work – all of these still resonate in Limerick in the memories of its citizens and former workers. A definitive account of this industry that operated at the centre of the city, supplied by the farms of rural county Limerick for over 180 years will be documented in a new book called Pigtown – A History of Limerick’s Bacon Industry. Ruth Guiry was commissioned to undertake the research under the guidance of Dr Maura Cronin from Mary Immaculate College and one of the 27 people she interviewed to understand the role the bacon factories had in Limerick was Joe Hayes.O'Mara's bacon factory, Roches Street, Limerick.Source: Courtesy of Tony Punch Joe Hayes started working in a bacon factory in 1962, aged 16 years old. He worked with his dad, and later on with his two sons until the factory closed in 1986. “When the factory closed, a group of us got our own little unit, we rented it, and produced our own sausages, puddings and things.” It was a huge part of Limerick’s social scene: four generations of Joe’s family worked in bacon factories, with uncles, sisters, brothers, sons and cousins all working in the factory at one time or another: “If one factory was caic, you wouldn’t have a problem getting a job in the other one.
And he doesn’t mince his word when talking about the work they did. “They brought the pigs in, we killed the pigs, and prepared the bacon: that’s the way it was in the bacon factories.” When asked about if there were ever animal cruelty protests, he laughs at the idea.
They started at 8am and finished at 5.30 working a 40 hour week when the factory closed in 1986, but despite their work, the people who worked in factories often couldn’t afford to buy the expensive cuts of meat.People still eat sausages and bacon – where do they think they come from?Matterson's advertisement for cuts of meat.Source: Limerick Archives After the expensive cuts were prepared, the offal, the spare ribs, the pigs’ heads would go to the poorer people. “The blood was used to make the pudding, the packet, the tripe was made off the belly. Everything was used off the pig, and it fed Limerick city.” It was a way of life down in Limerick, so when the factories closed, thousands of people working in a bacon factories were out of jobs, and thousands of families were affected. But it wasn’t the competition from big supermarkets that did it – it was free trade. The Danes, the French, the Dutch all started exporting their products here, and Limerick factories didn’t have the money to export to compete.
Source: National Library of Ireland “Michael O’Mara’s funeral was this week – he was the last of the bacon factory managers.” says Joe. “After the Limerick factory closed, he tried doing different bits and pieces, but nothing worked out for him, so he worked in a factory for a couple of years before retiring.” Joe Hayes himself is retired now, and when he buys his meat he gets it in a supermarket. “Meat is meat,” he says.”But if I see the tricolour flag, I’ll still buy it even if it’s dearer.” Pigtown - A History of Limerick’s Bacon Industry by Ruth Guiry is co-edited by Dr Maura Cronin and Jacqui Hayes.
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47cm x 37cm LimerickFor much of the last century, and indeed for well over half of the present one, Limerick's importance was directly attributed to her three well-known bacon factories, namely, J. Matterson & Sons, Roches Street, established in 1816 by Mr. John Russell, a Cumberland man in conjunction with Mr. Matterson, using the method of curing then current in Berwick-on-Tweed. W.J. Shaw & Sons, founded in the year 1831 at Mulgrave Street by William John Shaw, a descendant of a County Down family, and O'Mara's bacon factory, Roches Street, which had its origin in Mungret Street some few years before 1839, when James O'Mara from Toomevara started curing bacon in the basement of his house there. Apparently, this basement business flourished, for in 1839 he moved to Roches Street to the premises it occupies today.About the middle of the last century, for some reason now difficult to fathom, Limerick bacon and especially Limerick hams, became well known for their excellent flavour throughout the English-speaking world. It is on record that Glasgow curers in an effort to produce hams equal in excellence to those of Limerick, imported Limerick workmen who were supposed to know all about the way in which the meat was turned out at home. Apparently, they did not bring secrets with them for their efforts were unsuccessful, There were also much larger bacon factories in parts of the British Isles; for instance, Belfast is reputed to have exported four times the number of hams produced in Limerick, and places like Glasgow and Liverpool had several factories producing very large quantities of bacon as well. None of them, however, quite matched' those produced in the three local factories for flavour and taste. O’MARA’S, MATTERSON’S, SHAW’S and Denny’s were the names that made Limerick famous for its bacon produce for 180 years – earning it the nickname ‘Pigstown’. The reputation of Limerick ham, the food culture that arose from a plentiful supply of cheap products, the story of the pork butchers, the pig buyers, the sounds of the city with factory horns signalling the call to work – all of these still resonate in Limerick in the memories of its citizens and former workers. A definitive account of this industry that operated at the centre of the city, supplied by the farms of rural county Limerick for over 180 years will be documented in a new book called Pigtown – A History of Limerick’s Bacon Industry. Ruth Guiry was commissioned to undertake the research under the guidance of Dr Maura Cronin from Mary Immaculate College and one of the 27 people she interviewed to understand the role the bacon factories had in Limerick was Joe Hayes.
They started at 8am and finished at 5.30 working a 40 hour week when the factory closed in 1986, but despite their work, the people who worked in factories often couldn’t afford to buy the expensive cuts of meat.People still eat sausages and bacon – where do they think they come from? -
40cm x 34cm LimerickMuch of the last century, and indeed for well over half of the present one, Limerick's importance was directly attributed to her three well-known bacon factories, namely, J. Matterson & Sons, Roches Street, established in 1816 by Mr. John Russell, a Cumberland man in con-junction with Mr. Matterson, using the method of curing then current in Berwick-on-Tweed. W.J. Shaw & Sons, founded in the year 1831 at Mulgrave Street by William John Shaw, a descendant of a County Down family, and O'Mara's bacon factory, Roches Street, which had its origin in Mungret Street some few years before 1839, when James O'Mara from Toomevara started curing bacon in the basement of his house there. Apparently, this basement business flourished, for in 1839 he moved to Roches Street to the premises it last occupied .About the middle of the last century, for some reason now difficult to fathom, Limerick bacon and especially Limerick hams, became well-known for their excellent flavour throughout the English-speaking world. It is on record that Glasgow curers in an effort to produce hams equal in excellence to those of Limerick, imported Limerick workmen who were supposed to know all about the way in which the meat was turned out at home. Apparently, they did not bring secrets with them for their efforts were unsuccessful. There were also much larger bacon factories in parts of the British Isles; for instance, Belfast is reputed to have exported four times the number of hams produced in Limerick, and places like Glasgow and Liverpool had several factories producing very large quantities of bacon as well. None of them, however, quite matched' those produced in the three local factories for flavour and quality.O’MARA’S, MATTERSON’S, SHAW’S and Denny’s were the names that made Limerick famous for its bacon produce for 180 years – earning it the nickname ‘Pigstown’. The reputation of Limerick ham, the food culture that arose from a plentiful supply of cheap products, the story of the pork butchers, the pig buyers, the sounds of the city with factory horns signalling the call to work – all of these still resonate in Limerick in the memories of its citizens and former workers. A definitive account of this industry that operated at the centre of the city, supplied by the farms of rural county Limerick for over 180 years will be documented in a new book called Pigtown – A History of Limerick’s Bacon Industry. Ruth Guiry was commissioned to undertake the research under the guidance of Dr Maura Cronin from Mary Immaculate College and one of the 27 people she interviewed to understand the role the bacon factories had in Limerick was Joe Hayes.
They started at 8am and finished at 5.30 working a 40 hour week when the factory closed in 1986, but despite their work, the people who worked in factories often couldn’t afford to buy the expensive cuts of meat.People still eat sausages and bacon – where do they think they come from?
