FOOD OF SCOTTISH PEASANTS. 121 



of vegetables and dripping, potatoes, oat bread, and milk. On 

 some days salt fish (herrings or cod) or potatoes with tea after- 

 wards. Supper. Oatmeal porridge, with tea, bread, butter 

 and jam. Tea is said to be used more or less at each meal. 

 SUNDAYS. Much the same diet as on weekdays, but the break- 

 fast and dinner hours are later. Note. Married men have 

 liberty to keep a pig and hens at their own expense. 



Perhaps the most interesting and indeed remarkable 

 fact concerning the preceding dietary of Scottish farm 

 servants is the " decline of oatmeal " and the encroach- 

 ment, so to speak, of tea. Nevertheless, it still 

 maintains a remarkable popularity by the extent to 

 which it forms a component part of almost every meal. 



