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Serve like porridge, in wooden bowls or deep plates, with cream or rich milk.” In his 1904 work , William Sanderson quotes an Englishman’s impression of sowans to his friends after his return south: “The lady of the house boiled some dirty water, and by the blessing of God it came out a fine pudding.” Ubiquitous oats were prepared in many ways, and many of them deceptively simple. The Corn may be so dressed, winnowed, ground and baked within an Hour after reaping from the Ground.

“The ancient way of dressing corn [grain],” writes Martin Martin circa 1695 in , “which is yet used in several Isles is called Graddan, from the Irish word Grad, which signifies quick. The Oatbread dressed as above is Loosening, and that dressed in the Kiln is Astringent, and of greater strength for laborers: but they love the Graddan, as being more agreeable to their taste.” “As oats and barley were the staple grains,” Mc Neill explains, “so kail [kale] was long the staple vegetable. The vogue of kail, however, was originally confined to the Lowlands.

Far too much of the meal in the market today [1920s] is mass-milled by a process which affects adversely both its flavour and nutritive qualities.

That is why so many children do not enjoy the porridge as their parents did. .” “The best oatmeal is well-ripened on the stalk, dried by sunshine and, if necessary, in the gentle warmth of a small kiln, and ground between two honest mill-stones.

A Highlander will scale mountains all day upon a diet of oatmeal stirred in water fresh from a gurgling spring with his finger, in a leather cup.” Oats thrive in the cool, damp Scottish climate, even though the soil is sometimes thin and poor.

“Look at the Scotch, with their oatmeal porridge, as robust a set of men as ever lived.

The foods, menus, history and folklore of Scottish domestic culture are celebrated with a robust affection and pride that are delightfully infectious in Florence Marian Mc Neill’s in 1929, with the aim of commemorating and extolling the Scots national tradition as expressed in its regional gastronomical heritages that she, even by the start of the last century, feared might be lost forever “in this age of standardization.” Mc Neill was born in 1885 in Orkney, the archipelago of islands just north of Scotland, at a time when the previous century of Agrarian and Industrial Revolutions had wrought their stark and sometimes brutal dislocations and disruption of the ancient Scots traditions in social and domestic life.