FOOD OF SCOTTISH PEASANTS. 117 



CLACKMANNAN. 



Breakfast. Children, porridge and milk, or syrup ; father and 

 mother, tea, bread and butter, an egg, and small bit of ham, or 

 a sausage (on Sundays something better for the children at break- 

 fast and dinner). Dinner. Soup (potato, lentil, or pea usually 

 enough made at once for two days) or broth with meat (the 

 parents have the meat). Supper. Bread, scones, butter, jam, 

 tea. The children have rice boiled in water with sugar or with 

 some milk if available (on Sundays, a bit of cake or some biscuits 

 as well). Note. Correspondents say that most men feed two 

 pigs yearly, while hens are kept. 



DUMBARTON. 



Breakfast. Porridge, tea, and ham ; sometimes an egg or 

 bread and butter, after porridge. Children have porridge, tea, 

 bread and butter or syrup (on Sundays, fish or ham and eggs). 

 Dinner. Broth and potatoes, with either beef or mutton. Some- 

 times potato soup, with bread and cheese and milk ; or rice and 

 milk with bread, cheese, and tea ; or potatoes, with cured fish, 

 bread, and milk and tea (on Sundays, sometimes stewed beef and 

 potatoes and milk). Supper. Porridge and milk with tea, bread 

 and butter ; sometimes cheese and jam. 



EDINBURGH. 



Breakfast (5 a.m.). Tea; (8 a.m.) porridge (on Sundays, bacon 

 and bread). Dinner (12 noon). Broth, beef and potatoes, or 

 bacon and potatoes, or fish and potatoes, or milk, cakes and 

 cheese. Tea (6.30 p.m.). Tea. Supper. Porridge or bread 

 and milk. Note. A large number of "- bottle carts " come 

 round with whisky, beer, lemonade, soda, etc. 



ELGIN. 



WEEKDAYS Breakfast (5 a.m. for father). Plate of oat- 

 meal porridge, with milk, and afterwards a cup of tea or coffee, 

 with bread; (7 a.m.) same for rest of family. Dinner (11.30 

 a.m.). Various (a) Broth, bread, and potatoes, with a little 

 meat ; (b) potatoes, herrings, milk and bread ; (c) tinned meat, 

 potatoes and milk ; (d) brose, made from vegetables boiled with 

 a bone, the vegetables being eaten afterwards with bread and 

 milk. Supper (6. 30 p.m.). Tea and bread, butter, jam, marma- 

 lade or syrup, often with a little fish, tinned meat, or cheese. 

 SUNDAYS Breakfast (8 a.m.). Tea, bread, butter, fish, eggs or 

 meat (fried liver). Dinner (2 p.m.). Broth, bread, potatoes, 

 and meat. Tea (5.30 p.m.). Tea and bread, with some sweets. 

 Supper. Usually not taken some have bread and sweets. 



FIFE. 



WEEKDAYS Breakfast. Oatmeal porridge, with new milk, 

 although tea is gradually ousting that diet. Dinner. Scotch 



