AGRICULTURE IN SCOTLAND — 1791-1796. 93 



other tenants never thought of artificial grasses, and had 

 their lands under constant crops of oats or barley, some- 

 times three grain crops in succession. The great body of 

 the tenantry had no pasture on their lands, other than some 

 ridges of ley, so over-cropped that they would yield no more 

 oats, and barely sufficient for their working horses, or for 

 one or two milk cows. The system of rearing cattle and 

 breeding stock ' had not become so encouraging as to 

 induce making it the sole object of pursuit.' Among pro- 

 prietors and the better class of farmers, the cattle were of 

 a superior class. The Fife breed seemed best to suit the 

 climate and modes of management. Still, it was observed 

 that they degenerated, and became, about the third and 

 fourth generation, little better than the common country 

 cattle. Mr Mackenzie of Allangrange was, however, of 

 opinion that the Fife breed of cattle was that which he 

 would prefer, ' after trying both the Galloway and Bake- 

 well.' There were few sheep in the county. The ploughs 

 were mostly Small's chain plough. Good carts were 

 possessed by the principal farmers ; but most of the 

 tenants had a miserable carriage, known by the name of 

 ' kellach,' which was 'generally in use among the tenantry 

 in the north Highlands, but specially those in the low part 

 of the country, or on the coast.' Both horses and oxen 

 were used alike for carts, ploughs, and harrows, and the 

 majority of the tenantry ' seldom had fewer than six, and 

 very often eight oxen, in their ploughs, and sometimes the 

 complement was made up of a medley of oxen, horses, and 

 cows.' As regards labour, a man had 30s. to 60s. per half- 

 year, with 3 to 3^ bolls of oatmeal ; lodging for his family, 

 with fuel, besides a patch of potato ground. Women 

 servants, who always lived in the family, had 15s. to 25s. 

 a half-year. Hired labourers got from 6d. to lod. a day. 

 The farmers themselves lived in the most humble way. 

 Sir John says the food of the common farmer was as 

 follows : — ' Breakfast — water-gruel and bread, pottage and 

 milk, or sowens (flummery) and milk ; dinner — potatoes or 

 bread, or sowens and milk ; supper — potatoes, gruel or 

 kail (cabbage), except in the months of May, June, July, 



