Thank you so much for the recipes and the other information. I've adapted them slightly to volume measurements used in the US rather than weight, and added more details on preparation. I will be sharing several loaves and recipes at our manx society party this Saturday.

I'm making Miss Callow's Barley Meal Bonnag, 'Basic' Bonnag, and an adaptation of Fruit Bonnag. I found that a tablespoon of wheat gluten gives the barley meal bonnag a lighter texture. (The recipe cards all have credits to their original source at the bottom, of course.) I'll probably post them on the N.A.M.A bulletin board when I get the the last few adjustments made.

Susan - if you would like to see them prior to then, email me at:
ductt8p @ yahoo dot com

Jim Kneale