2o8 NETHER LOCHABER. 



he, born at Tarrachalltuinn— the Height of Hazel Trees— in our 

 parish, knew something of hazel nuts, and thus happily describes 

 them in their season : — 



'S glan tJiile nan cno gaganach, 



Air ard-Shlios nan orbo bad-dhuilleach ; 

 'S trom fksor am por bagailteach, 



Air bharr nam fad-gheug sMasach ; 

 Theid brlgh nam fiuran slat-mheurach, 



'An cridhe nam tir-chnap blasadach ; 

 Gur brisg-gheal stgh a chagannaich, 



Do neach a chaguas dbrlach dhin. 



'S clann bheag a ghnk le'm pocannan, 



A streup ri h-ard nan dos-chrannabh, 

 A bhuain nan cluaran mog-mheurach, 



Gu Itigh'or, docoir, luath-Iamhach ; 

 'Nuair dh'fhaoisgear as nalnogail iad, 



'S a bhristear plaoisg nan cochall diu, 

 Gur caoin am maoth-bhlaa fortanach 



Bhios air an fhros neo-bhruaileanach. 



Our nuts are unusually plentiful this year, and of a size and 

 flavour that we do not recollect ever to have seen equalled. They 

 are now at that stage of ripeness when they are most delicious to 

 the taste, and one may indulge in any amount of them with perfect 

 safety. Most people are fond of nuts, but if the reader wants to 

 enjoy the full flavour, to get out of a nut all that is in it, let him 

 take the following recipe : — " First of all, let the nut be cracked, 

 if possible, between your own molars, for these are, after aU, the 

 first and most natural and best of all nut-crackers, better quoad hoc 

 than an instrument of the purest silver or steel ; and tliere is 

 besides, remember, something pleasant to the palate in the feel and 

 flavour even of an uncracked nut. Having cracked your nut, then — 

 and fairly placed between the grinders, a really good nut is not 

 difficult to crack, the worst nuts being always the most difficult to 

 deal with, for the more insignificant the kernel the thicker and 

 dourer the shell — having cracked your nut and extracted the kernel, 



