Our second week in Caherduggan was spent cleaning and recording a number of very large foundations which we believe are part of a castle or tower house that stood on the site during the medieval period around 500 years ago. Our first job was to clean back the walls using trowels and brushes.
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One of the many great things about digging a moat is that the lower levels tend to be waterlogged. When soil is waterlogged it allows materials such as wood and leather to be preserved because there is very little air in the soil. This is known as an anaerobic environment which your teacher will tell you more about!
The following blog is the first in a series we are preparing on our excavations of the Castle and Moat at Caherduggan near Doneraile in County Cork. These are being prepared at the request of Cork County Council (our client) and will be targeted at school children in county Cork. We hope that everyone else will enjoy the series too!
Leading on from Cooking a Pig Bronze Age Style Parts 1 and 2 we have stepped up a gear and moved onto pork. Our previous attempt (Part 2) had involved a quarter of a lamb which had been slightly over-cooked. In Part 3 we intended to attempt to reduce the intensity of heat and the cooking time in order to achieve pig-cooking perfection!
Leading on from Cooking a pig, Bronze Age Style Part 1, which set out the theory of cooking a pit using Bronze Age technology, Rubicon’s intrepid MD Colm Moloney undertook Part 2 of the experiment; all that was needed was a shoulder of a lamb, a hole in his garden, and enforced child labour. He describes the results in this photo essay…
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