Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 52
... season suggests that much use was made of them , surreptitiously , by the people in general . For example , there was an Act relating to partridges , plovers , blackcock , grey hens and moorcocks in 1428 , forbidding their taking ...
... season suggests that much use was made of them , surreptitiously , by the people in general . For example , there was an Act relating to partridges , plovers , blackcock , grey hens and moorcocks in 1428 , forbidding their taking ...
Page 260
... season , kale - brose , eat about seven at night , while , at the fire - side , the tale goes round , among the men and maid servants . Second course , kale , eat with oat - cakes , about nine . During the summer season , there is ...
... season , kale - brose , eat about seven at night , while , at the fire - side , the tale goes round , among the men and maid servants . Second course , kale , eat with oat - cakes , about nine . During the summer season , there is ...
Page 274
... season . They weighed 10 to 20 stones each , and sold at 3s 6d to 5s 6d the stone . Cured and dried hams sold at about 6d the pound.49 In Hoddom , almost every cottager kept a hog or two , well fattened on potatoes . A weekly market for ...
... season . They weighed 10 to 20 stones each , and sold at 3s 6d to 5s 6d the stone . Cured and dried hams sold at about 6d the pound.49 In Hoddom , almost every cottager kept a hog or two , well fattened on potatoes . A weekly market for ...
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