Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 72
... oats for buying flesh and 717 lb 8 oz of oats for fish to keep our presbyter happy on fast days . In percentage terms for these allowances , the elements of his diet were 14.8 per cent for bread , 25.7 per cent for ale , 51.2 per cent ...
... oats for buying flesh and 717 lb 8 oz of oats for fish to keep our presbyter happy on fast days . In percentage terms for these allowances , the elements of his diet were 14.8 per cent for bread , 25.7 per cent for ale , 51.2 per cent ...
Page 258
... oats and rye mixture . Peas and beans were included in the bread crops , though mainly in the lowland farming areas . Peasemeal and bean meal were both used in making bread . Commonly , bere - meal was mixed with a third to a quarter of ...
... oats and rye mixture . Peas and beans were included in the bread crops , though mainly in the lowland farming areas . Peasemeal and bean meal were both used in making bread . Commonly , bere - meal was mixed with a third to a quarter of ...
Page 259
... oats , with a seed - yield ratio usually standardised at 1 : 3 for oats and 1 : 4 for bere in legal documents . By the end of the seventeenth century , the acreage of oats had begun to increase and in the Lowland areas bere - meal ...
... oats , with a seed - yield ratio usually standardised at 1 : 3 for oats and 1 : 4 for bere in legal documents . By the end of the seventeenth century , the acreage of oats had begun to increase and in the Lowland areas bere - meal ...
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