ng
out, but that private householders would entertain passengers on
entreaty, or where acquaintance was claimed. The last statement is
interestingly corroborated by the account which Taylor the Water-Poet
printed in 1618 of his journey to Scotland, and which he termed his
"Penniless Pilgrimage or Moneyless Perambulation," in the course of
which he purports to have depended entirely on private hospitality.

A friend says: "The Scotch were long very poor. Only their fish,
oatmeal, and whiskey kept them alive. Fish was very cheap." This
remark sounds the key-note of a great English want--cheaper fish.
Of meat we already eat enough, or too much; but of fish we might eat
more, if it could be brought at a low price to our doors. It is a
noteworthy collateral fact that in the Lord Mayor of London's Pageant
of 1590 there is a representation of the double advantage which would
accrue if the unemployed poor were engaged to facilitate and cheapen
the supply of fish to the City; and here we are, three centuries
forward, with the want still very imperfectly answered.

Besides the bread and oatmeal above named, the bannock played its
part. "The Land o' Cakes" was more than a trim and pretty phrase:
there was in it a deep eloquence; it marked a wide national demand and
supply.

The "Penny Magazine" for 1842 has a good and suggestive paper on
"Feasts and Entertainments," with extracts from some of the early
dramatists and a woodcut of "a new French cook, to devise fine
kickshaws and toys." One curious point is brought out here in the
phrase "boiled _jiggets_ of mutton," which shews that the French
_gigot_ for a leg of mutton was formerly in use here. Like many other
Gallicisms, it lingered in Scotland down to our own time.

The cut of the French cook above mentioned is a modern composition;
and indeed some of the excerpts from Ben Jonson and other writers are
of an extravagant and hyperbolical cast,--better calculated to amuse
an audience than to instruct the student.

Mr. Lucas remarks: "It is probable that we are more dependent upon
animal food than we used to be. In their early days, the present
generation of dalesmen fed almost exclusively upon oatmeal; either as
'hasty-pudding,'--that is, Scotch oatmeal which had been _ground over
again_, so as to be nearly as fine as flour;... or 'lumpy,'--that is,
boiled quickly and not thoroughly stirred; or else in one of the
three kinds of cake which they call 'fermented,' viz., 'riddle