¹⁷Fahy, E.M. "A Hut and Cooking Places at Drombeg, Co. Cork." Journal of the Cork Historical and Archaeological Society 65 (January-June, 1960): 9-10.
O'Kelly added some details: "Clouds of steam billowed up from the trough and the wet peat all around it became hot. This was a remarkable result and showed that our supposed difficulties regarding the cooling effect of the ground and of the cold water seeping in from the peat. were of no consequence! As the stones went in. some water was displaced over the lowest point of the side. but using really well-heated stones. a comparatively small number only were required so that not much water was lost in this way. A stone measuring 30 x 15 x 5 cm put in red-hot kept the water in its vicinity boiling very strongly for 15 minutes and even after it had been in the water for 30 minutes. it was still too hot to handle." (O'Kelly, Michael. "Excavations and Experiments in Ancient Irish Cooking-Places." The Journal of the Royal Society of Antiquaries of Ireland 84.2 (1954): 121-22.)