to gratify "the solicitations
of friends." Of the compositions contained in this volume, the ballad
entitled "A Million o' Potatoes," and the two songs which we have
selected for this work, are alone worthy of preservation. In 1813, he
published a second volume of poems and songs, entitled "The Wandering
Muse;" and he occasionally contributed lyrics to the local periodicals.
He died at Glasgow, on the 19th April 1848, in his seventy-seventh year,
leaving a numerous family. His remains were interred at Anderston,
Glasgow. The following remarks, regarding Macindoe's songs, have been
kindly supplied by Mr Robert Chambers:--

"Amidst George Macindoe's songs are two distinguished
by more clearness and less vulgarity than the rest. One
of these, called 'The Burn Trout,' was composed on a
real incident which it describes, namely, a supper,
where the chief dish was a salmon, brought from Peebles
to Glasgow by my father,[69] who, when learning his
business, as a manufacturer, in the western city, about
the end of the century, had formed an acquaintance with
the poet. The other, entitled 'Cheese and Whisky,'
which contains some very droll verses, was written in
compliment to my maternal uncle, William Gibson, then
also a young manufacturer, but who died about two
months ago, a retired captain of the 90th regiment. The
jocund hospitable disposition of Gibson--'Bachelor
Willie'--and my father's social good-nature, are
pleasingly recalled to me by Macindoe's verses, rough
as they are.

"_June 1, 1855._"

[69] Mr James Chambers, of Peebles, who died in 1824.

CHEESE AND WHISKY.

TUNE--_"The gude forgi' me for leein'."_

Believe me or doubt me, I dinna care whilk,
When Bachelor Willie I 'm seeing,
I feast upon whisky, and cheese o' ewe milk,
And ne'er was choked for leeing, for leeing,
And ne'er was choked for leeing.

Your jams and your jellies, your sugars and teas,
If e'er I thought worthy the preeing,
Compared wi' gude whisky, and kebbocks o' cheese,
May I sup porridge for leeing, for leeing,
May I sup porridge for leeing.

When patfou's o' kale, thick wi' barley and pease,
Can as weel keep a body frae deeing,
As stoupfou's o' whisky, and platefou's o' cheese,
I 'll dree to be scrimpit for leeing, for leeing,
I 'll dree to be scrimpit fo