48 Transactions. 



ing in the morning of that day, half a dozen of grantmak, 

 and half a dozen of sherry ; then a dozen of strong claret was 

 sent out to the burying-place ; and the last item for the day 

 is 12 bottles more strong claret at night to the lodging. The 

 entries on the 9th are suggestive, viz., 4 dozen empty bottles 

 returned and 26 wine glasses ; on the 11th consumption was 

 renewed, and we have 8 bottles of claret, strong, 16s. 



A similar account for the funeral of Mr John Grierson, of 

 date 1730, throws some light upon the preceding one and the 

 customs of the time. It extends from the 23d of February 

 to the 3d of March. The first item is two bottles of claret 

 and a bottle of brandy to those as sat up all night with the 

 corpse. On the 24th February there is a bottle of claret 

 when the soar cloth was put on and another when the grave 

 cloaths was put on. On the same day at the incoffining where 

 the ladies was 1 bottle claret, 2 bottles white wine, and 1 

 bottle canar}' ; to the room where the gentlemen were before 

 the corps was transported, 2 bottles white wine, 1 bottle can- 

 ary at Is. 8d., and 6 bottles of clai-et at Is. 6d. each. On the 

 same day when the company returned 10 bottles of claret, 1 

 of white wine, and 2 bottles of brandy for the gentlemen's 

 servants. On the 5th of March there were 22 bottles of 

 claret supplied to the two rooms when at meat, and 4 bottles 

 of brandy for the tenants' and gentlemen's servants ; and at 

 night when the gentlemen returned 25 bottles claret, while 2 

 bottles of brandy went to Rockhall. During all the time, 

 besides wine and brandy, there was a steady consumption of 

 ale going on, which is slumped at the last date, March 6th, 

 ale, from the 23d of February till this day, £1, 19s. 6d. The 

 funeral feast for Mr John was not so extensive as that pre- 

 pared for Sir Robert's obsequies, and it only cost £1, 10s. 3d. 

 The first item in the account for what was laid out for meat 

 at the funeral was 2s. for a salmond weighing 8 IKs., and thus 

 costing 3d. per lb., and killed in what would n )w be close 

 time ; 3 perch follow at Is. lid. ; then veal and -beef ; three 

 partridges at kl. each ; and 3s. for butter, for sauce and 

 resting. 



