52 NATURAL HISTORY OF THE RED DEER 



on them, and all these full of water and flesh, for the 

 use of the men. The bags were contrived so as to 

 answer the design of kettles. They found likewise a 

 thousand wooden spits, with meat on them, ready to 

 be roasted.' 



' In many parts of Ireland,' writes Mr. R. J. 

 Ussher, ' large patches of blackened soil may be 

 seen turned up by the plough or spade. These were 

 ancient cooking-places, and the charcoal that ac- 

 cumulated there has imparted its colour to the soil. 

 Such spots are termed, in Irish, " the roasting of the 

 deer." The venison was no doubt baked in pits lined 

 with heated stones, as the cracked and burned slabs of 

 sandstone testify, in the same manner as is in use 

 among the natives of Australia and other countries.' 

 ('Zool.' 1882, p. 83.) 



Some interesting particulars concerning the High- 

 land drives for deer are to be gleaned from the MS. 

 of Colonel James Farquharson of Invercauld. The 

 vassals of the chief were bound to give personal 

 attendance on the superior, with eight followers from 

 each davoch of land, with their dogs and hounds, at 

 all his huntings within the bounds of Mar, ' and sail 

 caus big and put up our lonckartis for the hunting, 

 and sail make and put furthe tinchellis at the samen, 

 according to use and wont.' From early times the 



