In the past, Irish people heated their homes and cooked their food using turf taken from from the bog as fuel. Turf was cut from the bog by hand, using a two-sided spade called a sleán. Saving the turf involved turning each sod of turf to ensure the sun and wind could help in the drying process. The turf was then placed upright or 'footed' for further drying. Footing the turf was a back-breaking job and involved placing five or six sods of turf upright and leaning against each other. Finally, the turf was brought home and stored in sheds or ricks.

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