Aug 082018
 

In our last post we looked at women working in manufacturing. In fact, in many parishes it was the women who predominantly worked in this sector, spinning. However, there were also women still working on the land. In Morebattle and Mow, County of Roxburgh, “little more yarn is spun than what is necessary for private use. The women in this part of the country being accustomed to work much in the agricultural operations of the field, are little disposed for sedentary employments, and therefore, in general, sit down to the spinning wheel with great reluctance. From the present disposition and habits, both of males and females in this place, the introduction of manufactures among them would not, it is probable, meet with great success.” (OSA, Vol. XVI, 1795, p. 510)

Working in the fields

As reported in the parish of Watten, County of Caithness, “our women, perhaps, are more employed in the field, for at least 8 months in the year, than in most other places of the kingdom.” (OSA, Vol. XI, 1794, p. 271) The simple reason for this was that women earned more working in the fields. This actually lead to a lack of servant posts being filled, especially during the summer months, such as was the case in Torphichen, County of Linlithgow. “Servant women are difficult to be had too in summer, as they make nearly as much in harvest as their half year’s wages would be, and can do very well the rest of the time by spinning flax; indeed there are many women who do very well the year round, by spinning flax, with their harvest wages.” (OSA, Vol. IV, 1792, p. 471) This was also reported by the parish of Alford, County of Aberdeen, where “work is never done by the piece or day, but an agreed-upon-sum, together with the reapers victuals, (frequently accompanied by very ridiculous stipulations)… These harvest fees have been rising for some years, and are now 1 L. 15 s. or 2 L. for a man, and 1 L. for a woman, besides victuals”. (OSA, Vol. XV, 1795, p. 469) We will look a little more closely at servants in our next post.

Agricultural work was very hard and labourious, just as it was for men, and this was duly noted in the parish reports. It included clearing weeds, hoeing, carrying creels of manure or produce, sowing, reaping, dressing corn. Here are some examples of the work women actually undertook on the land:

Stornoway, County of Ross and Cromarty – “The ground being prepared, as soon as the season permits, the seed is sprinkled from the hand in small quantities; the plots of ground being so small, narrow, and crooked, should the seed be cast as in large long fields, much of it would be lost. After sowing the seed, a harrow with a heather brush at the tail of it is used, which men and women drag after them, by means of a rope across their breast and shoulders. The women are miserable slaves; they do the work of brutes, carry the manure in creels on their backs from the byre to the field, and use their fingers as a five-pronged grape to fill them.” (NSA, Vol. XIV, 1845, p. 131)

Painting called Midday Rest by Robert Cree Crawford, 1878, depicting three women taking a break while working in the field.

Crawford, Robert Cree; Midday Rest, 1878. Picture credit: Glasgow Museums.

Prestonpans, County of Haddington – “The land is cleared of weeds, by sowing in drills, and horse-hoeing the interstices; and women are often employed to pick them out with the hand. The land designed for wheat is ploughed as soon as it is cleared of the preceding crop.” (OSA, Vol. XVII, 1796, p. 62)

Kingsbarns, County of Fife – “Much of the wheat and beans on the low lands are sown in drills, which, along with the potato and turnip, give a vast deal of employment to young women in hoeing. About 113 are so occupied. In fact, from the time of planting potatoes, which usually begins at the end of April, until harvest be completed, they are seldom off the fields. Their payment when so employed is 8d. per day, without meat; and when lifting potatoes, 1s. with their dinner. A good labourer with the spade obtains from 1s. 4d. to 1s. 6d. per day in summer, and from 1s. to 1s. 2d. in winter. The harvest wages are, for men, L. 2, with some potato and lint ground, and supper meal, and for women, L. 1, 13s. with the above bounties.” (NSA, Vol. IX, 1845, p. 97)

Stornoway, County of Ross and Cromarty – “In this, and all the other parishes of the island, the women carry on as much at least of the labours of agriculture as the men; they carry the manure in baskets on their backs; they pulverize the ground after it is sown, with heavy hand-rakes, (harrows being seldom used), and labour hard at digging the ground, both with crooked and straight spades.” (OSA, Vol. XIX, 1797, p. 258)

Snizort, County of Inverness – “The soil is broken up by the caschrom, and when sown is harrowed by women, who are also employed in carrying out the manure in creels to the field, and other drudgeries of the same nature. It cannot but give pain to every benevolent mind to see not only young women whose delicate frame should exempt them from such hard labours, but even mothers employed as beasts of burden.” (NSA, Vol. XIV, 1845, p. 293)

Kilmuir, County of Inverness – “When the ground is thus turned over and sown, the harrowing department generally falls to the lot of the women. Owing to the lightness of the narrow, which they are able to drag after them, the ground cannot be made, sufficiently smooth, and to remedy this they commence anew with the “racan,” which is a block of wood having a few teeth in it, with a handle about three feet in length. As they have few or no carts, they are under the necessity of carrying manure, peats, potatoes, and all such commodities in creels upon their backs. So little do the women care for the weight of the creel, though full of peat or potatoes on their backs, that, while walking with it, they are engaged either at spinning on the distaff, or knitting stockings. Sacks, or canvas bags, are seldom used; instead of which they have bags which they call “plats,” made of beautifully plaited bulrushes. Of the same useful material they likewise make their ropes, and sometimes cables for their boats. Although the agricultural processes of the small tenants are in this manner conducted, the tacksmen are possessed of ploughs and carts, and other implements of husbandry, of the best and most approved modern construction.” (NSA, Vol. XIV, 1845, p. 279)

Kilmuir, County of Inverness – “The women, for the most part, thrash the corn by a light flail of peculiar but simple construction. The quantity of barley raised is but very small, which the natives seldom reap with a sickle, but when ripe they pull it from the roots, then equalize it, and tie it up in small bunches. When it becomes seasoned, they cut off the ears with a knife, and preserve the straw for thatching their dwellings.” (NSA, Vol. XIV, 1845, p. 285)

Bedrule, County of Roxburgh – A number of women were “chiefly employed in what is called out-work, as hoeing the turnip, making the hay, reaping the harvest, removing the corn from the stack to the barns etc.” (OSA, Vol. XV, 1795, p. 558)

Strath, County of Inverness – “The mode of dressing the corn to be ground by what is called gradan, is here still in use. By this operation they save the trouble of threshing and kiln-drying the grain. Fire is set to the straw, and the flame and heat parches the grain; it is then made into meal on the quern. This meal looks very black, but tastes well enough, and is esteemed very wholesome. The whole of the work is performed by the women. The only apology given by themselves, for this mode of preparing the grain, is, that the quantity of grain which the generality have is very small, and many of them are at a great distance from a mill.” (OSA, Vol. XVI, 1795, p. 228)

Transportation of goods

As well as working on the land, women transported produce to the markets to be sold. In Inveresk, County of Edinburgh, “the whole produce of the gardens, together with salt, and sand for washing floors, and other articles, till of late that carts have been introduced, were carried in baskets or creels on the backs of women, to be sold in Edinburgh, where, after they had made their market, it was usual for them to return loaded with goods, or parcels of various sorts, for the inhabitants here, or with dirty linens to be washed in the pure water of the Esk.”(OSA, Vol. XVI, 1795, p. 15) Yes, women even carried sand to Edinburgh, which was the hardest labour of all and least paid! “For they carry their burden, which is not less than 200 lb. weight, every morning to Edinburgh, return at noon, and pass the afternoon and evening in the quarry, digging the stones, and beating them into sand. By this labour, which is incessant for six days in the week, they gain only about 5 d. a day.” (OSA, Vol. XVI, 1795, p. 17)

The fishing industry

Women also worked in the fishing industry, undertaking a variety of tasks, including making the fishing nets, gathering bait, baiting hooks, gutting the fish and taking the fish to market (often involving heavy loads and miles of trekking). In the parish of Avoch, County of Ross and Cromarty, women even carried the men to the boats on their backs! While in Burntisland, County of Fife, women drunk undiluted spirits to help them get through the disagreeable work of curing herrings.

Photograph of the Fisher Jessie statue in Peterhead, Scotland. (A naturalistic bronze cast statue of a fish-wife and little girl, the woman carrying a creel and a basket.)

Fisher Jessie Statue, Peterhead. Iain Macaulay available through license CC BY-SA 2.0. (https://creativecommons.org/licenses/by-sa/2.0/) via Wikimedia Commons.

In Dundee, County of Forfar, “women from Achmithie carry crabs, lobsters, and dried fish to Dundee, a distance of twenty-four miles, and return with the price in the evening. These women are
particularly strong and active.” (NSA, Vol. XI, 1845, p. 40)

In Rathven, County of Banff, men “marry at an early age, and the object of their choice is always a fisherman’s daughter, who is generally from eighteen to twenty-two years of age. These women lead a most laborious life, and frequently go from ten to twenty-five miles into the country, with a heavy load of fish. They seldom receive money for this fish, but take in exchange meal, barley, butter, and cheese. They assist in all the labour connected with the boats on shore, and show great dexterity in baiting the hooks and arranging the lines.” (NSA, Vol. XIII, 1845, p. 257)

Slains, County of Aberdeen – “The women are generally employed to gather the bait. About the one half of the fish caught here is carried in boats to Leith, Dundee, or Perth; the other half is carried by the women to Aberdeen…” (OSA, Vol. V, 1793, p. 277)

Uig, County of Ross and Cromarty – “All the people dwell in little farm-villages, and they fish in the summer-season. The women do not fish; but almost at all times, when there is occasion to go to sea, they never decline that service, and row powerfully.” (OSA, Vol. XIX, 1797, p. 284)

Avoch, County of Ross and Cromarty – “No less remarkable are the inhabitants of this thriving village in general, for their industry and diligence. They manufacture, of the best materials they can procure, not only all their own fishing apparatus, but also a great quantity of herring and salmon nets yearly, for the use of other stations in the North and West Highlands. From Monday morning to Saturday afternoon, the men seldom loiter at home 24 hours at a time, when the weather is at all favourable for going to sea. And the women and children, besides the care of their houses, and the common operations of gathering and affixing bait, and of vending the fish over all the neighbouring country, do a great deal of those manufactures.” (OSA, Vol. XV, 1795, p. 630) “Their women are, in general, hardy and robust, and can bear immense burdens. Some of them will carry a hundred weight of wet fish a good many miles up the country. As the bay is flat, and no pier has yet been build, so that the boats must often take ground a good way off from the shore, these poissardes [fish wives] have a peculiar custom of carrying out and in their husbands on their backs, “to keep their men’s feet dry,” as they say. They bring out, in like manner, all the fish and fishing tackles, and at these operations, they never repine to wade, in all weathers, a considerable distance into the water. Hard as this usage must appear, yet there are few other women so cleanly, healthy, or so long livers in the country.” (OSA, Vol. XV, 1795, p. 637)

Boindie, County of Banff – “One cooper and three women wait on shore for each herring-boat. Coopers’ wages are 12s. per week; in the fishing season, 14s. and 15s. Women receive for gutting and packing a full barrel, 7s. At this rate, with a sufficient supply of work, they might earn 5s. by a day’s work. The expense of curing a barrel of herrings is about 8s. besides the price of the fish.” (NSA, Vol. XIII, 1845, p. 236)

In the parish report for Banff, County of Banff, “the following table exhibits the state of the herring fishery, as regards the port of Banff alone, for the last five years.” (NSA, Vol. XIII, 1845, p. 41)

1831. 1832. 1833. 1834. 1835.
No. of barrels cured, 1759 1959 1265 938 631
No. of boats employed, 14 16 18 22 8
No. of fishermen, 56 64 12 88 32
No. of women in curing and packing, 41 46 48 60 21
No. of coopers, 6 6 6 8 4
No. of curers 6 5 5 6 4

 

It would be interesting to discover why figures dropped considerably in 1835!

Latheron, County of Caithness – “The herring being thus separated from the nets, are immediately landed and deposited in the curing box, where a number of women are engaged in gutting and packing them in barrels with salt.” (NSA, Vol. XV, 1845, p. 101)

Burntisland, County of Fife – “About 36 hands, including apprentices, are constantly employed as coopers; and about 60 females are occasionally employed in the curing of the herrings. The occupation is cold and disagreeable; but even this cannot warrant a pernicious practice that has long prevailed, of giving daily to those engaged in it, and some of these are young females, a considerable quantity of undiluted spirits.” (NSA, Vol. IX, 1845, p. 417)

Bressay, Burra, and Quarff, County of Shetland – “The curing of herring in Bressay employs about thirty women and children in the season… The manufacture of herring-nets now engages attention, and promises to be a useful employment.” (NSA, Vol. XV, 1845, p. 16)

Women also worked in the whale-fishing industry. In one company set up in Burntisland, County of Fife, from twelve to fifteen women were employed to clean the bone, compared with twelve oilmen and coopers. (NSA, Vol. IX, 1845, p. 418)

The Fish-Wives of Fisherrow

The parish report of Inveresk, County of Edinburgh, gives a fascinating insight into the lives of the fish-wives of Fisherrow, describing both their work and their demeanor. “They are the wives and daughters of fishermen, who generally marry in their own cast, or tribe, as great part of their business, to which they must have been bred, is to gather bait for their husbands, and bait their line. Four days in the week, however, they carry fish in creels (osier baskets) to Edinburgh; and when the boats come in late to the harbour in the forenoon, so as to leave them no more than time to reach Edinburgh before dinner, it is not unusual for them to perform their journey of five miles, by relays, three of them being employed in carrying one basket, and shifting it from one to another every hundred yards, by which means they have been known to arrive at the Fishmarket in less than 1/4 ths of an hour.” (OSA, Vol. XVI, 1795, p. 17)

They were very good at expressing themselves through language and gesture, and so were extremely gifted at selling. “Having so great a share in the maintenance of the family, they have no small away in it, as may be inferred from a saying not unusual among them. When speaking of a young woman, reported to be on the point of marriage. “Hout!” say they, “How can the keep a man, “who can hardly maintain herself?” As they do the work of men, their manners are masculine, and their strength and activity is equal to their work. Their amusements are of the masculine kind. On holidays they frequently play at golf; and on Shrove Tuesday there is a standing match at foot-ball, between the married and unmarried women, in which the former are always victors.” (OSA, Vol. XVI, 1795, p. 19)

Gathering kelp

Women also gathered and manufactured kelp. In Shapinshay, County of Orkney, “the summer months are occupied in burning kelp, which is the great manufacture of this country. The men almost of the whole islands, and many of the women, also exert themselves in this species of industry; and their joint efforts some seasons produce upwards of 3000 tons, which, at a moderate rate, brings near 20,000 l. to the inhabitants.” (OSA, Vol. XVII, 1796, p. 240) In Bressay, Burra, and Quarff, County of Shetland, “the manufacture of kelp in Bressay employs twenty or thirty boys and girls, who receive 9s. or more in the month, and have to work at least three hours every tide, by day or night. An overseer is employed, who receives at the rate of L. 2 per ton for his own wages and payment of the workers.” (NSA, Vol. XV, 1845, p. 16)

In Nigg, County of Kincardine, “to help their maintenance, the fisher-women at times, and also some women of the country, from the beginning of summer, go to the rocks at low tide, and gather the fucus palmatus, dulse; fucus esculentus, badderlock and fucus pinnatifidus, pepper dulse, which are relished in this part of the country, and fell them… The sea-ware, or bladder-fucus, grows up in three years on the rocks round the Ness and Bay chiefly, to a condition for being cut, dried, and burned into kelp. In 1791, 11 tons, of a fine quality, were made by 33 women, mostly young women, at 8 d. per day, with the direction of an overseer.” (OSA, Vol. VII, 1793, p. 207) However, in the later parish report for Nigg it was stated that “for many years past it has been discontinued, there being no demand for it. There was also, several years ago, a salt manufactory in the bay of Nigg, but it also has been given up. Lint was formerly sown and manufactured by private families in the parish, now there is no manufacture of the kind.” (NSA, Vol. XI, 1845, p. 209)

Conclusion

Looking through these excerpts on women in the farming and fishing industries, it is clear to see their common traits: strength, resourcefulness, dexterity and determination. They displayed a real fortitude and did not shirk hard work. This is illustrated again and again throughout the parish reports, and, we hope, is reflected in this series of posts on women in Scotland. In our next post,  we will continue looking at other kinds of work undertaken by women, some of which may surprise you!

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Apr 122018
 

A recent scientific study [1] has been published showing that in the Victorian era people living in the country ate better than those living in the cities. This got me wondering what people ate and drank during the time of the Statistical Accounts of Scotland. Could a similar assertion be made looking at what is recorded in the parish reports? Other questions also came to mind, such as when did they eat and why did they have this particular diet?

I decided to do some of my own research and record some of my findings in three blog posts. This first post looks at what Scots ate and drank. The second will look at why they ate and drank what they did, while the third will look at food scarcity, provision of food, and the link between food and health.

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Looking through the Statistical Accounts it is clear to see that there were many similarities between parishes, with the staples being:

  • Potatoes;
  • Oat-meal;
  • Bear-meal;
  • Barley;
  • Turnips;
  • Kale/cabbage;
  • Milk.

In Bathgate, County of Linlithgow, “the common people here subsist on oat meal, pease meal, barley, potatoes, milk, chiefly butter milk, greens, a little butter and cheese, sometimes the offals of beef, mutton, lamb, or veal, or a small piece of beef, and, on a particular occasion, a leg of lamb or veal. For three quarters of the year, potatoes constitute nearly two-thirds of the food of a labouring man’s family.” (OSA, Vol. I, 1791, p. 355) Whereas, in North Uist, County of Inverness, “the ordinary food is potatoes and barley-bread, which are almost exclusively used among the poorer class. The small tenants of a better class use, in addition, some milk in summer, and mutton and beef in winter.” (NSA, Vol. XIV, 1845, p. 173)

A great account of what people ate in the late 18th century can be found in the parish report of Speymouth, County of Elgin. (OSA, Vol. XIV, 1795, p. 400) There are even descriptions of what the Picts ate in the County of Caithness area (OSA, Vol. XX, 1798, p. 536) and what people in the Highlands ate back at the end of the 6th and beginning of the 7th centuries! (OSA, Vol. X, 1794, p. 541)

Class differences

There are also clear differences between the classes. Not all of the working class was able to include meat in their diet due to its cost or lack of availability. In Longforgan, County of Perth, “the farm servants formerly lived with the family; and their usual food was broth made of kait and barley, or grotts, (unhusked oats), without meat, and bannocks made of pease and bean meal. Now they live apart from the family in their bothie, and get what is called livery meal, i. e. w peeks of oat-meal per week, and 3 choppins (quarts) of skimmed milk per day.” (OSA, Vol. XIX, 1797, p. 492)

For many, meat was reserved for special occasions. For example, in the parish of Alvie, County of Inverness, “in regard to animal food, such as beef, mutton, and poultry, that is a luxury in which the small tenants never indulge, except at marriage feasts, baptisms, Christmas, and new year.” (NSA, Vol. XIV, 1845, p. 90) In Kirkden, County of Forfar, on Christmas Day “the servant is free from his master,” and goes about visiting his friends and acquaintance. The poorest must have beef or mutton on the table, and what they call a dinner with their friends” (OSA, Vol. II, 1792, p. 509) Many reports state that even though people had little money, they were still content with their situation. The people of Birsay and Harray, County of Orkney, “are as well contented as poor people can be expected; … can make a feast, at a wedding or a christening, on their own provisions, with a drink of their own ale.” (OSA, Vol. XIV, 1795, p. 332)

Even differences within the same class was noted. For the Scots in the parish of Kirkinner, County of Wigton, “their ordinary food is porridge and milk to breakfast, broth with bacon and potatoes or oat-cake to dinner, and porridge or beat potatoes to supper… The Irish population live mostly on potatoes and milk or salt herrings.” (NSA, Vol. IV, 1845, p. 17)

As for those of a higher standing in society, for example in the parish of Orwell, County of Kinross, “the better sort, however, live in a very different manner; most of the farmers and master tradesmen keep as good a table as any gentleman of L. 500 a-year; and their common drink after meals is whisky-punch…” (OSA, Vol. XX, 1798, p. 137)

An image of the painting 'Coming Down to Dinner' by John Callcott Horsley, 1876.

Horsley, John Callcott; Coming Down to Dinner, 1876. Photo credit: Manchester Art Gallery.

For the upper classes in particular, food and drink was a way of showing their wealth and status in society. There are many references to grand dinner parties and feasts in the Statistical Accounts of Scotland. It was reported in Glasgow that “the first instance of a dinner of two courses in the neighbourhood of Glasgow was about the year 1786. Mrs Andrew Stirling of Drumpellier, who made this change in the economy of the table, justified herself against the charge of introducing a more extravagant style of living, by saying, that she had put no more dishes on her table than before, but had merely divided her dinner, in place of introducing her additional dishes in removes.”(NSA, Vol. VI, 1845, p. 229) You can find an account of one particularly lavish dinner “held on the 21st of August 1679, at the baptist of an early and distinguished benefactor of the country” in the parish report for Whitekirk and Tynninghame, County of Haddington. (NSA, Vol. II, 1845, p. 37)

Oats and potatoes

It is clear from reading the Statistical Accounts that oat-meal was one of the most important sources of food in Scotland, along with potatoes. The writer of the parish report for Bendochy, County of Perth, extolled the virtue of the most Scottish of staples – oats:

“The common people live on oatmeal pottage twice a-day. It is the most wholesome and palatable of all their food, being purely vegetable; notwithstanding the reflection in Johnson’s Dictionary, that ” oats are eaten by horses in “England, and in Scotland by men.” Such food makes men strong like horses, and purges the brain of pedantry. It produces hardy Highlanders, who by their strength and dress are so formidable to their enemies, that they call them, “Les diables des Montagnes.” (OSA, Vol. XIX, 1797, p. 349)

There is an interesting account on the value of oat-meal in the parish report for Cambuslang, County of Lanark. (OSA, Vol. V, 1793, p. 254) For information on the cultivation and use of potatoes it is worth reading the report for Glenurchy and Inishail, County of Argyle. (OSA, Vol. VIII, 1793, p. 338) If you would like to find out more on what Scottish farm labourers ate (and in particular oat pottage!) take a look at the British Farmers Magazine (Volume 2).

An image of the painting 'Recolte des Pommes de Terre' by Jules Bastien Lepage, 1879.

Recolte des Pommes de Terre, Jules Bastien Lepage, 1879. By Samuel austin [CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)], from Wikimedia Commons.

Fish

There were also some differences between parishes, depending on where they were situated and what was abundant in the area. For example, people living near or on the coast also enjoyed fish and seafood, like the parish of North Uist, County of Inverness (NSA, Vol. XIV, 1845, p. 167) and St Andrews and St Leonards, County of Fife (OSA, Vol. XIII, 1794, p. 197). In Lochalsh, County of Ross and Cromarty, “during the summer and beginning of harvest, they are much employed in fishing of sythe, (a small species of the cole fish), herrings, and sometimes ling, cod and skate. The sythe are eat fresh; the herrings are pickled, to be eat with the potatoes during the harvest, winter, and spring. Though 63 boats be employed in this manner, there are no fish exported from the parish.” (OSA, Vol. XI, 1794, p. 425)

In Aberdeen “a considerable variety of fish are caught in the vicinity of this place, as haddock, whiting, cod, ling, turbot, skate, flounders of different kinds, halibut, plaice, sole, mackerel, dog-fish, and occasionally herrings…  The market is well supplied with fish upon very reasonable terms. This is a great relief to the poor, as fish makes a principal part of their food.” (OSA, Vol. XIX, 1797, p. 155) However, in Portmoak, County of Kinross, a line was drawn at eels as a source of food! “As the bulk of the people have an aversion to them as food, from their serpentine appearance, this fishing turns to little account in the view of profit.” (OSA, Vol. V, 1793, p. 159)

Some parishes, however, was in stark contrast to places like Aberdeen. In St Cyrus, County of Kincardine, it was reported that there was a “reduction of the fishing boats, and of the number of hands that went to sea with them” which “leaves no foundation for a nursery of seamen, and prevents the inhabitants from enjoying that abundant supply of excellent food, with which the sea is stored.” (OSA, Vol. XI, 1794, p. 112)

Interestingly, it was noted that inhabitants of Leuchars, County of Fife, seem only to fish for amusement or when they fancy some fish to eat! “Is it not supposeable, that if their fishings were properly attended to, they might supply all the district with this wholesome and agreeable article of food?” (OSA, Vol. XVIII, 1796, p. 597)

Price of food

Many parish reports give the price of food, for example that of Dalgety, County of Fife (OSA, Vol. XV, 1795, p. 262), Kirkcaldy, County of Fife (OSA, Vol. XVIII, 1796, p. 53) and Kirkmichael, County of Dumfries (OSA, Vol. I, 1791, p. 61). This extract from the Falkirk parish report is very interesting as it provides a comparison between prices then and earlier, as well as pointing out the changes in its number of bakers.

“It appears from Dalrymple’s Annals of Scotland, that the price of a hen in 1295 was only one penny; but now one that is well fed will cost fifteen or eighteen pence. Forty years ago, the price of butcher meat in this market was only about 2 d. per pound; but now it is from 4 d. to 6 d. or 7 d…. About 60 years ago this town and neighbourhood were chiefly supplied with wheaten bread from Edinburgh and Linlithgow. There were then only 3 bakers in Falkirk, and they were but occasionally employed. Hence it is, that the people in the remote parts of the country, when they come to procure bread for feasts or funerals, do still enquire of the bakers if their ovens be heated. There are now 18 bakers in the town of Falkirk, and 6 in the different villages within the parish. They make excellent bread, and the price is regulated by the Edinburgh assize.” (OSA, Vol. XIX, 1797, p. 86)

The parish report from Holywood, County of Dumfries noted that farm labourers can survive on such little wages as they are given some land by farmers “from whom they have cottages, allowing them as much land for one year’s rent free, to plant potatoes in… and these potatoes constitute at least one half of their year’s food. (OSA, Vol. I, 1791, p. 28) (We will look at the provision of food as a means of payment in the next blog post.)

While exploring food and dink in Scotland, it has been fascinating to learn a little about labourers’ homes. In the parish report of Criech, County of Sutherland:

“Once in three years, all the earthy part of these houses is thrown on the dunghill, and new houses built again of the same materials. The cattle commonly occupy one end of the house, during the winter season. Some holes in the walls and roofs serve for windows and chimneys. An iron pot, for boiling their food, constitutes their principal furniture.” (OSA, Vol. VIII, 1793, p. 376)

In Campsie, County of Stirling:

“The houses of every decent inhabitant of this parish, consist at least of a kitchen and one room, generally two rooms, ceiled above, and often laid with deal floors, with elegant glass windows; and I believe, few of the tradesmen sit down to dinner without flesh meat on the table, and malt liquor to drink…” (OSA, Vol. XV, 1795, p. 385)

Changes in diet

Changes in what the Scots ate and drank is also reported in the Statistical Accounts. This was in the main due to better farming and production techniques, as well as there being exports from further afield. Formerly, in Kilsyth, County of Stirling, wheat bread was only eaten on special occasions, little or no meat (beef, mutton or veal) was consumed, and tea was not drunk. By the time of the parish’s report, this had all changed. (OSA, Vol. XVIII, 1796, p. 307) In the parish report of Luss, County of Dumbarton, it was reported that “there is… a more plentiful supply of food than formerly. The extended culture of potatoes, as well as the increased productiveness of population here than elsewhere, they continue much attached to their native soil, in which generally their forefathers have dwelt from time immemorial.” (NSA, Vol. VIII, 1845, p. 162) Other discussions on changes in diet can be found in the Appendix for Monquhitter, County of Aberdeen (OSA, Vol. XXI, 1799, p. 143) and the parish report for Carmylie, County of Forfar. (NSA, Vol. XI, 1845, p. 361)

For some fascinating comparisons between eating practices over the years take a look at the report for the parish of Glasgow, County of Lanark. For instance, “the dinner hour about the year 1770 was two o’clock: immediately after that, it came to three o’clock, and gradually became later and later, till about 1818 it reached six o’clock.” (NSA, Vol. VI, 1845, p. 229)

Conclusions

There is a wealth of fascinating information in the Statistical Accounts of Scotland on what Scots ate and drank. There are the common staples, such as oats and potatoes, but there also many differences between parishes, including their location and its population, as well as changes over time. As with everything, habits and technology have changed the landscape. In the next blog post on Scotland’s food and drink we will look at why Scots ate and drank what they did.

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[1] Regional differences in the mid-Victorian diet and their impact on health, Peter Greaves, 2018. Published in JRSM Open.

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