They did all the cooking for themselves, living largely on milk. In the old days, which the senior could remember, porridge was so universally the morning meal that they called it by that name instead of breakfast. They still breakfast on porridge, but often take tea “above it.” Generally milk is taken with the porridge; but “porter” or stout in a bowl is no uncommon substitute. Potatoes at twelve o'clock--seldom “brose” nowadays--are the staple dinner dish, and the tinned meats have become very popular. There are bothies where each man makes his own food; but of course the more satisfactory plan is for them to club together. Sometimes they get their food in the farm-kitchen; but this is only when there are few of them and the farmer and his family do not think it beneath them to dine with the men. Broth, too, may be made in the kitchen and sent down to the bothy. At harvest time the workers take their food in the fields, when great quantities of milk are provided. There is very little beer drunk, and whiskey is only consumed in privacy. Life in the bothies is not, I should say, so lonely as life at the school-house, for the hands have at least each other's company. The hawker visits them frequently still, though the itinerant tailor, once a familiar figure, has almost vanished. Their great place of congregating is still some country smiddy, which is also their frequent meeting-place when bent on black-fishing. The flare of the black-fisher's torch still attracts salmon to their death in the rivers near Thrums; and you may hear in the glens on a dark night the rattle of the spears on the wet stones. Twenty or thirty years ago, however, the sport was much more common. After the farmer had gone to bed, some half-dozen ploughmen and a few other poachers from Thrums would set out for the meeting-place.