The days when ferrets and rabbit catchers were in vogue in Mayo

by Auld Stock

I DON’T imagine there are many people nowadays who keep ferrets for catching rabbits.

They are not the most attractive of animals and could never be described as a family pet.

However, Martie McGough, McHale Road, Castlebar, bred and reared several ferrets. The ferrets often ran up and down Martie’s arms and perched on his shoulders.

The ferrets were fed on a diet known as ‘goodie’. The food consisted of loaf bred mixed with boiled potatoes. A cup of buttermilk was added to the mixture and the ferrets dug into their dinner and got rid of it in next to no time.

The king of rabbit catchers in those years was Tom Brinklow, who lived with his sister, Mary Kate Whittaker, McHale Road. Tom skinned the rabbits and sold them to a number of his neighbours.

I don’t know if many people eat rabbits nowadays. With more money in our pockets, Irish people appear to have become more upmarket in their taste.

Changed times indeed!

However, the poor old rabbit has now been given an enhanced culinary status and is part of the menu in the leading restaurants in Paris. I don’t suppose it will be too long before the Irish restaurants follow suit.

During and after World War 2 Castlebar bacon factory exported hundreds of processed rabbits each week.

Catherine Redmond, McHale Road, was in charge of the operation, mother of Joe and Jeffrey Redmond, who have a long association with Castlebar Celtic. Mrs. Redmond was a deeply religious woman, a good neighbour and kind friend.

Her husband, Joe, a native of Wexford, was a quiet mannered man, a keen sportsman who liked the outdoor life, fishing and shooting.

One of their daughters, Josephine, joined the Mercy Order and ministered in Australia for many years.

Catherine Redmond’s father was Councillor John O’Boyle, Druminwonagh, Lodge Road, Westport, a member of Mayo County Council, who regularly acted as chairman of the council.

Councillor O’Boyle was a member of the committee responsible for establishing the bakery at St. Mary’s Hospital.