n8 BRITISH RURAL LIFE AND LABOUR. 



broth in winter ; potatoes invariably find a place at this meal. 

 Pork and beef are much used during cold season. Rice, sago, 

 cornflour, tapioca, with rhubarb and wheaten bread are the 

 staple food of the summer season. Tea. Wheaten bread (batter 

 baked), with butter, cheese, jam, treacle or syrup ; occasionally 

 porridge with skimmed milk, and a cup of tea afterwards. 

 Supper is not recognised as a meal ; a few have something in 

 the winter months. SUNDAYS Breakfast. Tea is preferred 

 to either coffee or cocoa. Fried bacon with eggs when cheap. 

 Flour scones or mixed bannocks (for old people). Dinner. 

 Many abstain from this, as breakfast is later and tea earlier, and 

 take only a light lunch. Tea. Pudding or dumpling, besides 

 usual fare. Notes. Some correspondents say that most families 

 feed, kill, and cure one or two pigs. Butter is sometimes made 

 from the milk allowance. Grocers' vans and tea drinking are 

 mentioned as prevalent. A correspondent notes the tendency 

 to prefer wages all in cash to the older system of part cash and 

 part ' perquisites." The demand for oatmeal is said to be 

 declining. 



FORFAR. 



Breakfast. Oatmeal porridge with milk ; or tea, bread and 

 butter (on Sundays, ham, eggs, sausages or fish, instead of 

 porridge). Dinner. Broth or soup, boiled bacon, pork, or beef, 

 with potatoes and bread. Supper. Tea or cocoa, bread and 

 butter, with cheese, jam, treacle or syrup. Most married men 

 keep a pig and sometimes two, which are fed and killed. They 

 usually have leave to keep six fowls. 



HADDINGTON. 



Breakfast, first (5.30 a.m.). Tea, bread, butter and cheese ; 

 second (8 a.m.), tea or coffee, bread, butter or cheese (carried 

 into field). (On Sundays, at 9 a.m. , ham or eggs added to dietary 

 mentioned.) Dinner (11.30 a.m.). Broth or soup, beef and 

 potatoes (on Sundays, at i p.m., rice with milk). Tea (3 p.m.). 

 Tea, bread and butter (carried into field). (On Sundays, the same 

 at 5 p.m.) Supper (6.30 p.m.). Oatmeal porridge and milk, 

 tea or coffee afterwards (on Sundays, bread and milk). Note. 

 Fresh fish is also mentioned as an article of diet in this county. 



INVERNESS. 



Breakfast. Porridge and milk, tea, bread, and jam. Dinner. 

 Tea, bread, butter or jam sometimes fish (dried herrings or 

 cod), or eggs and bacon, or tinned meats, with potatoes and milk. 

 (On Sundays, broth and beef or mutton, with potatoes.) 

 Afternoon tea is not a usual meal. Supper. Tea, bread and 

 butter, jam or marmalade, often porridge and milk. Note. 

 Other returns note that farm servants generally keep their own 

 fowls and often pigs. The farm servants are said to depend to 

 a great extent on meal and potatoes, and fish when procurable. 

 Tea is much more drunk than formerly, some having it three 

 times a day. 



