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His kail-yard was, in fact, to the old Scots crofter what his potato plot was to the Irish peasant. The Highlander preferred the common nettle in his broth, and appears to have regarded the use of kail as a symptom of effeminacy.” Kail was so ubiquitous a vegetable that it lent its name to the vegetable garden in general (the kail-yard) as well as to the evening meal, regardless of what else might be served (“Will you come and tak’ your kail wi’ me?There he planted cabbages for summer and green kail for winter use, in addition, of course, to potatoes. ”), and, by extension, the general term for broth or soup.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.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.Her early years on the islands helped to shape her life-long fascination and pride in Scottish history and cultural traditions.

Oats are the most nutritious of cereals, being richer than any other in fats, organic phosphorus and lecithins. With the introduction of machinery, this has been changed. The method of kilndrying is somewhat more arduous than the modern method of mechanical drying, but it is to the kiln that we owe the delectable flavor of the best oatmeal.” At one time, water-driven oat mills with stone grinders dotted the Scottish landscape at intervals of about every eight miles.The sids were soaked in water for approximately one week (or even more) until they were well soured.The liquid was then poured off and reserved, the sids squeezed to extract the last bits of goodness, and then discarded.The mistress of the Scots kitchen turned these honest, simple ingredients into a nourishing assortment of dishes which are quite distinct from those represented by the bulk of other British Isle cuisines.This distinction in some part recalls the days of the Auld Alliance—Scotland’s political consolidation with France against the English from the thirteenth century until the end of the sixteenth—which left a bright and lasting influence on Scottish cuisine both in its style and its lexicon.

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