Turf remains an important fuel source in many areas of Ireland. Turf has traditionally been cut from the bog by hand, using a two-sided spade called a slean. Today it is mainly cut using machines. Once cut the turf needs to dry as it is composed of 85% water and 15% vegetable material. Turf looses up to 75% of its weight during the drying process. Drying involves turning each sod of turf to ensure the water is removed by the sun and wind. Once partially dry the is then placed upright or footed (placing five or six sods of turf upright and leaning against each other ) to complete the drying. When dry the turf is taken home and stored in ricks (a large stacked pile of Turf ) or in a shed. The entire process takes from 4 to 12 weeks depending on the weather.
