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During the 17th century, official money made under the king’s licence was often very scarce and to counteract this some individuals, merchants and borough corporations often issued their own coinage – tokens. These had the issuer’s name or his crest or motto and a statement of what he was – eg, merchant, distiller etc. These pieces were issued between 1650 and 1680 and passed locally as small change. They were readily accepted by locals as they knew the issuers and with virtually no official small change in circulation, the tokens had to suffice. There were 32 different issuers of tokens in Galway city during that time.

The very word laundry conjures up images of Dickensian workhouses, sweat shops, the smell of Sunlight soap, and long working hours. It is no wonder some 1,500 laundresses went on strike in 1945 for the right to two weeks' holiday.

This club, originally established in 1864, must be one of the oldest in Galway, if not one of the oldest amateur sporting clubs in the country. Unfortunately, the minutes of the club meetings for 1864 and 1865 cannot be found, but we are fortunate that Maurice Semple had access to the minutes for most other years and published them in a book entitled A Century of Minutes, the Story of the Corrib Club, 1864 – 1966.

During the last week of October 1860 members of the crew of the Connaught began to return to Galway. On October 28 the first to arrive came by train ‘where a large number of people on that afternoon were at the station to welcome them back.’

In 1840, the Joyce family offered their distillery at Galway for sale. It was described as follows: “That large and valuable distillery establishment at Nun’s Island, at presently occupied and worked by Messrs. James and Patrick Joyce. Within the walls that surround the distillery there is a mill to which there is a store capable of containing several thousand barrels of grain and two kilns, Queen’s warehouse spirit and barm store with various other offices and conveniences. The distillery contains a wash still of 5,000 gallons; a Low Wine still of 3,000 gallons; 3 brewing coppers fit to contain about 200 barrels each, 7 fermenting backs of 14,000 gallons each; One mash Kieve with machinery capable of mashing 200 barrels of grain, and a mill capable of grinding over that quantity daily.