“It was not, however, till we had got down Glenaora as far as Carnus that we found either kindness or conversation. In that pleasant huddle of small cothouses, the Macarthurs, aye a dour and buoyant race, were making up their homes again as fast as they could, inspired by the old philosophy that if an inscrutable God should level a poor man’s dwelling with the dust of the valley, he should even take the stroke with calmness and start to the building again. So the Macarthurs, some of them back from their flight before Antrim and Athole, were throng bearing stone from the river and turf from the brae, and setting up those homes of the poor, that have this advantage over the homes of the wealthy, that they are so easily replaced. In this same Carnus, in later years, I have made a meal that showed curiously the resource of its people. Hunting one day, I went to a little cothouse there and asked for something to eat A field of unreaped barley stood ripe and dry before the door. Out the housewife went and cut some straws of it, while her daughter shook cream in a bottle, chanting a churn-charm the while. The straw was burned to dry the grain, the breeze win’d it, the quern ground it, the fire cooked the bannocks of it Then a cow was milked, a couple of eggs were found in the loft, and I sat down in a marvellously short space of time to bread and butter, milk, eggs, and a little drop of spirits that was the only ready-made provand in the house. And though now they were divided between the making of coronachs and the building of their homes, they had still the art to pick a dinner, as it were, off the lichened stone.”
A cook of roughly the same moment, setting down the same dish.
Butter is an expensive article, and should be selected with care. If one have the proper place for storing it, and can get it direct from some trustworthy dairy, it would be economical to purchase the winter’s supply in October. About fifty pounds will be enough for a family of two for six months. This should be put up in two or three small tubs. It must be kept in a cool, sweet place. Eggs, of course, are best fresh. It is wise economy for the young housekeeper to pay the extra price, and always be sure of the quality of her supply. Pure milk is a most important adjunct to the table. As far as it is in her power to do so, the housekeeper should see that the supply comes from a wholesome source, and then do her part to keep the milk good by having the vessels perfectly clean and the surroundings such that the milk shall not be contaminated.
Sources: The passage is from Neil Munro, John Splendid: The Tale of a Poor Gentleman, and the Little Wars of Lo, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, sheaf stamp.