Scottish Life and Society: A Compendium of Scottish Ethnology, Volume 5Tuckwell Press, 2007 - Scotland |
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Page 28
... stone houses and burnt mounds ( see below ) , cairns and brochs . Dating runs from the second millennium BC to around the first century BC . The surviving wooden ard parts are much later than the earliest of the stone shares , but their ...
... stone houses and burnt mounds ( see below ) , cairns and brochs . Dating runs from the second millennium BC to around the first century BC . The surviving wooden ard parts are much later than the earliest of the stone shares , but their ...
Page 29
... stones . The pits were stone - lined ; one measured 0.70 x 0.68 x 0.38 m deep , and another 0.60 x 0.52 x 0.32 m deep . One had sloping stone sides , joints sealed with silty clay , and a flat stone base . It was suggested that they ...
... stones . The pits were stone - lined ; one measured 0.70 x 0.68 x 0.38 m deep , and another 0.60 x 0.52 x 0.32 m deep . One had sloping stone sides , joints sealed with silty clay , and a flat stone base . It was suggested that they ...
Page 326
... stone ( see fig . 13.1 ) , of which several quite ornate examples are known , three Scottish ones bearing the dates 1674 , 1786 and 1791 , and an Irish one the date 1848. Collected latterly as examples of ' folk art ' , such stones were ...
... stone ( see fig . 13.1 ) , of which several quite ornate examples are known , three Scottish ones bearing the dates 1674 , 1786 and 1791 , and an Irish one the date 1848. Collected latterly as examples of ' folk art ' , such stones were ...
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