Irish cuisine a low starch content. Many elements of Irish cuisine were lost or abandoned during that time, with the loss being particularly acute between the Great Famine of the mid 19th century and the mid 20th century. By the 21st century, much of Irish cuisine was being revived. Representative traditional Irish dishes include Irish stew (made with lamb, mutton, or goat), bacon and cabbage (with potatoes), boxty (potato pancake), coddle (sausage, bacon, and potato), colcannon (mashed potato, kale or cabbage, and butter), and, in Ulster, the soda farl. Modern Irish Food still uses these traditional ingredients but they are now being
J. H. Hobbs, Brockunier and Company experiments were not successful. In the fall of the same year, William Leighton Sr. joined the firm as a partner, and continued the experiments with lime glass. Leighton came from a glass making family, and had worked at New England Glass Company. In 1864, Leighton had success. His major change in the formula for glass was using bicarbonate of soda instead of soda ash. His formula was similar to the long-lost soda-lime formula used many years earlier in Europe. The glass made using this formula had good enough quality that the company could compete in the high-end of the glassware