120 BRITISH RURAL LIFE AND LABOUR. 



vegetable (lentil or pea or potato) soup, followed by potatoes 

 and pork, sometimes beef or mutton (Sundays, soup usually 

 made with beef or bones, and semolina, cornflour, or rhubarb 

 pudding, tarts, or dumpling. Tea. Bread and butter or 

 jam, tea. Supper. Cup of new or skimmed milk (in winter, 

 coffee), bread (often barley bread) and butter or jelly. Note. 

 A correspondent states that the consumption of oatmeal is 

 decreasing, while that of tea, flour, jams, jellies, cheese, and 

 eggs is increasing. Few now receive meal, though they get 

 milk if they have no cow. Other correspondents say that 

 most families keep one or two pigs, and some a cow ; all keep 

 hens. Some salt a sheep in the autumn. 



SELKIRK. 



Breakfast, First (5.45 a.m. in summer, 7 a.m. in winter). 

 Bread and tea, butter and jam ; Second (8 a.m),'the same. Dinner 

 (11.30 a.m.). Bread and tea with bacon or butcher's meat and 

 potatoes (on Sundays, pudding). (At 3.30 p.m.) Bread and tea. 

 Tea (6.30 p.m.). Bread and tea, cheese, butter, and jam. 

 Supper. Bread and milk, or oatmeal porridge and milk. Note. 

 All the returns say that bacon and potatoes are home-grown. 

 In some cases jam is home-made. Many keep hens. 



SHETLAND. 



WEEKDAYS Breakfast. Porridge and milk, tea, bread 

 and butter. Dinner. Usually fish and potatoes, occasionally 

 meat. Tea. Tea, bread and butter. Supper. Porridge and 

 milk, or bread and milk. SUNDAYS Breakfast. Porridge 

 and milk, tea, bread and butter, and eggs or meat. Dinner. 

 Broth, meat, and potatoes. Tea. Tea, bread and butter and 

 jam. Supper. Coffee, bread and butter, an egg or meat. 

 Note. Married servants nearly all keep a cow, and any surplus 

 milk or butter is sold. They also keep fowls and catch fish. 



STIRLING. 



Breakfast (6.45 a.m.). Oatmeal porridge and skimmed 

 milk, followed by tea, home-made scones or loaf bread, and 

 cheese or jelly (on Sundays at 7.30, ham and eggs added to 

 weekday dietary). Dinner (12 noon). Scotch broth or 



potato soup, followed by beef and potatoes with skimmed 

 milk and bread. Tea (3.30 p.m.). On some farms tea and 

 bread is sent out to the fields, but this is not general except 

 in hay time or harvest. Supper (6.30 p.m.). Oatmeal porridge 

 with tea and bread, the same as breakfast (on Sundays some- 

 times no porridge). Nole. The consumption of oatmeal is 

 continually decreasing, and tea is constantly drunk. 



SUTHERLAND. 



WEEKDAYS Breakfast. Oatmeal brose or porridge, with 

 probably flour bread, butter, and tea. Dinner. Broth made 



