FOOD OF SCOTTISH PEASANTS. 115 



milk poured over), with some oatcakes or white bread and milk. 

 Sometimes oatmeal porridge with tea and oatcakes, more often 

 white bread with treacle, syrup, or jam. Dinner (12 noon). 

 Boiled potatoes, plain or mashed, with ' schives " (a kind of 

 small onion known as " size " in some parts), sometimes potato 

 or milk soup. Oatcakes or white bread, with milk or tea ; seldom 

 cheese. In season, cabbage, turnips, kail, or brose made from 

 vegetables (on Sundays, from i to 2 p.m., Scotch broth, with beef 

 and potatoes, bread, milk or tea). Supper (6.30 p.m.). Tea, 

 oatcakes, white bread, rolls or biscuits, sometimes fish (yellow 

 haddock) or cheese ; syrup or jam, seldom much butter. Chil- 

 dren may be seen at any time with bread or biscuits and jam. 

 Home-made jam is used as much as possible. The grocers' vans 

 (mentioned under -' Banff ") are said to be very numerous. 

 Note. A return states that most married farm servants keep a 

 few hens and sell the eggs. 



ARGYLL, WEST. 



Breakfast. Porridge, tea, bread and butter, scones, oatmeal 

 cake (on Sundays fish). Dinner. Broth, fish, potatoes (butchers' 

 meat occasionally and on Sundays). Tea. Bread, scones, oat- 

 meal cake, tea, butter and jam. Supper. Porridge and milk, 

 bread, butter and jam. Notes. Several correspondents state 

 that farm servants often have one or even two cows, of which 

 they sell the milk or make butter ; that they sometimes keep 

 one or two pigs which they kill and cure, and that most of them 

 keep fowls, eggs being eaten when cheap and sold when dear. 

 Some catch large quantities of fish. It is said that the people in 

 this county drink too much tea, and that they might grow 

 more vegetables. Another writes that many families get their 

 groceries in bulk from Glasgow. 



AYR. 



Breakfast. Porridge and milk, tea, bread, flour scones, butter, 

 jam, or ham. Dinner. Soup, potatoes, beef, mutton, or fish, 

 tea and bread, flour scones, jam or butter. Tea. Tea, bread, 

 flour scones, eggs, butter or jam. Supper. Porridge and milk, 

 or potatoes and milk. Note. Most men are said to keep a pig. 



BANFF. 



Breakfast (5.30 a.m.). Porridge and milk, with tea, bread and 

 butter (fish herrings or eggs instead of porridge on Sundays). 

 Dinner. Various (a) Potatoes and milk ; (b) potato soup ; (c) 

 ham and potatoes ; (d) tinned meat and potatoes ; (e) rice, 

 barley, or tapioca boiled with milk ; (/) brose made from pea 

 meal or greens ; (g) cabbage or turnips, with butter and tea 

 (broth, with fresh meat and potatoes, milk pudding or dumplings, 

 on Sundays). Supper (6.30 p.m.). Porridge and milk, with tea, 

 bread, butter, and eggs (or fish on Sundays). All meals are later 

 on Sundays. Note. A correspondent mentions the grocers' 



