CHAPTER XVIII. 

 FOOD OF SCOTTISH PEASANTS. 



WE have already given, rather elaborately, so far as its 

 extent and variety may be described as in any way 

 elaborate, the dietary of English and Welsh peasants ; 

 and a necessary and interesting corollary to that in- 

 formation will be looked for in this chapter. We are, 

 as before, indebted for the details here given to the 

 exhaustive inquiry made for the purposes of the 

 Board of Trade reports ; but in giving, as before, two 

 tables, we must note the distinction made between what 

 may be roughly called the northern and southern divi- 

 sions of Scotland. In the first table, rearranged for 

 easy reference from that given by the Board of 

 Trade report, we shall give two sections corresponding 

 to the northern and southern divisions, calling each 

 a district, and then a section called " All Districts/' to 

 make an average or resume of the whole. District i 

 will comprise Aberdeen, Argyll, Banff, Bute, Caith- 

 ness, Elgin, Inverness, Nairn, Orkney, Ross and 

 Cromarty, Shetland, and Sutherland ; and District 2 

 Ayr, Berwick, Clackmannan, Dumbarton, Dumfries, 

 Edinburgh, Fife, Forfar, Haddington, Kincardine, 

 Kinross, Kirkcudbright, Lanark, Linlithgow, Peebles, 

 Perth, Renfrew, Roxburgh, Selkirk, Stirling, and 

 Wigtown. 



