FOOD OF SCOTTISH PEASANTS. 119 



LANARK. 



Breakfast. Tea, bread and butter, ham or eggs. Dinner. 

 Beef and potatoes, with bread and milk. Supper. Porridge 

 and milk, tea, bread and butter, cheese or jam. Note. Very 

 few farm servants keep fowls, according to this return, and 

 none pigs. 



ORKNEY. 



WEEKDAYS Breakfast or " morning piece" (6 a.m. for work- 

 ing members of family). Milk and bread, or tea and bread 

 (9 a.m. for children), porridge and milk, cup of tea, bread and 

 butter or syrup ; second (i i a.m. for working members of family), 

 porridge and milk, eggs, coffee or tea, bread and butter or syrup ; 

 (i p.m. for children at school) piece of bread and syrup in 

 winter, and bread and milk in summer. Tea and dinner 

 (6 p.m.). Tea and bread, with fish and potatoes, or ham and 

 eggs, or pork, cabbage and potatoes, with occasionally potato, 

 barley, or pea soup, also jam. Supper. Bread and milk, or 

 tea or coffee, and bread. SUNDAYS. Same as on weekdays. 

 Note. Married servants are said to have liberty to keep one 

 or sometimes two ewes, and in most cases hens and ducks ; 

 also hoe and set potatoes, which yield 2 to 2,\ tons a year. 



PERTH. 



Breakfast. Porridge and milk, ham or bacon, fried eggs, 

 wheaten bread and butter, tea or coffee (essence). (Sundays, 

 some extra fry instead of porridge ; also jam. Dinner. Broth 

 and beef or pork ; or fresh or salted fish, potatoes and vegetables, 

 cornflour and similar food and milk ; often tea to finish (on 

 Sundays, extra vegetables, stewed meat and onions, etc., and milk 

 pudding). Supper (6.30 p.m.). Fried fish, or ham and eggs, 

 bread, butter or jam ; cheese. Sometimes bread and milk 

 later. Note. Other reports stated that a good deal of tinned 

 meat is eaten ; many men keep a pig and usually a dozen hens. 

 Most have gardens and grow potatoes and other vegetables. 



Ross AND CROMARTY. 



Breakfast. Porridge and milk, tea, bread and butter (some- 

 times bacon on Sundays). Dinner. Potatoes, salted white 

 fish or herrings, bacon once a week, tea, bread and jam (on 

 Sundays, broth and beef, rice or cornflour). Tea. Tea, bread 

 and jam (no tea on Sundays). Supper. Porridge and milk, 

 tea, bread and butter or jam (on Sundays, no porridge or milk). 

 Note. Most cottars keep a pig and some hens, food for which 

 is in some cases given by the farmer free. 



ROXBURGH. 



Breakfast, first (5.30 a.m.). Oatmeal porridge or milk or 

 oatmeal brose ; second, tea, flour scones, or barley, or loaf bread, 

 with a little cheese, butter or jam (on Sundays, fried ham, 

 boiled eggs, or fresh or kippered herrings). Dinner. Kail or 



