Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 237
... milk , 33 which was thinner than cow's milk . A ewe would produce about a pint at a time , and this was thicker , and not consumed until it had been boiled . Goat's milk was not made into butter . It was either drunk whole , or made ...
... milk , 33 which was thinner than cow's milk . A ewe would produce about a pint at a time , and this was thicker , and not consumed until it had been boiled . Goat's milk was not made into butter . It was either drunk whole , or made ...
Page 249
... milk production became one of the most profitable types of farming . Inevitably , there was an increased surplus . The Milk Acts of 1934 and 1936 set a standard price , and the Government fostered the drinking of milk , including a milk ...
... milk production became one of the most profitable types of farming . Inevitably , there was an increased surplus . The Milk Acts of 1934 and 1936 set a standard price , and the Government fostered the drinking of milk , including a milk ...
Page 467
... milk ; boiled milk ; buttermilk ; condensed milk ; curdled milk ; dried milk ; ewe's milk ; frothed milk ; goat's milk ; hard milk ; hot milk ; hung - milk ; kirn milk ; run ... milk sales see dairying milk scones , 164 , 386 INDEX • 467.
... milk ; boiled milk ; buttermilk ; condensed milk ; curdled milk ; dried milk ; ewe's milk ; frothed milk ; goat's milk ; hard milk ; hot milk ; hung - milk ; kirn milk ; run ... milk sales see dairying milk scones , 164 , 386 INDEX • 467.
Contents
General | 3 |
The Cultural Study of Food | 11 |
Aspects of the Prehistoric Diet | 25 |
Copyright | |
23 other sections not shown
Common terms and phrases
Aberdeen Aberdeenshire Agriculture amongst Angus areas bacon baked bannock barley beef Beltane Berwickshire boiled breakfast brose broth Burgh butter Caithness cake cereal cheese churn coalfish coffee Cookery Book cooking cream crops diet dinner dish DOST s.v. drink Dumfriesshire early eaten eating Edinburgh eggs eighteenth century example farm farmers feast Fenton fire fish flesh flour fresh Gaelic girdle Glasgow Gregor harvest hearth Highland Hogmanay household Isles kail Kincardineshire kitchen London Lowland meal meat milk mutton nineteenth century north-east oatcakes oatmeal oats Orkney parish peas peasemeal period Perthshire piece pork porridge potato lifting PSAS puddings rabbit recipe book roast Ross and Cromarty salt scones Scotland Scots Scottish season seventeenth Shetland shortbread slice SND s.v. social levels soup sowens stone sugar supper SWRI taste towns turnips twentieth century venison wheaten bread whey whisky wine