Download or read book Furth in Field written by James Logie Robertson and published by . This book was released on 1894 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Furth in field essays on the life language and literature of old Scotland by Hugh Haliburton written by James Logie Robertson and published by . This book was released on 1894 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Furth in Field written by Haliburton and published by . This book was released on 1894 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Furth in Field A Volume of Essays on the Life Language and Literature of Old Scotland written by James Logie Robertson and published by . This book was released on 1894 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Furth in Field written by Hugh Haliburton and published by . This book was released on 1894 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Furth in Field written by Hugh Haliburton and published by . This book was released on 2015-07-18 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Furth in Field: A Volume of Essays on the Life, Language and Literature of Old Scotland "O gie me the times when auld ploys were in vogue, An' the cake an' the kebbuck gaed down wi' the cogue!" Hew Ainslie. The ancient hamely fare of the Scottish peasant has undergone a change within the last two or three generations. The halesome parritch is still, indeed, the chief of Scotia's food, though to a less extent than it was when Burns proclaimed its praise. Toasted cakes of oatmeal are, however - the more's the pity - perceptibly rarer even in farm kitchens than they were wont to be, while girdle cakes are practically unknown. To many people, whose immediate forefathers were possibly reared upon them, the distinction between those varieties of cake is probably only speculative. But while oatmeal has been declining somewhat in popular favour among our rustics, barley-meal may be said to have gone out of use altogether. The souple scone, the wale o' food, is merely a memory. It is almost necessary to say nowadays to an unenlightened public that it was a creation of barley-meal. John Barleycorn is still, no doubt, the king of grain on hundreds of Scottish farms. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

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