Domestic annals of Scotland : $b from the revolution to the rebellion of 1745Chambers, Robert
History
Domestic annals of Scotland : $b from the revolution to the rebellion of 1745
Chambers, Robert
Scotland -- History -- 1689-1745
In June, the evil having become more serious, the whole ports of the
kingdom were opened to foreign grain, while the usual denunciations were
launched against persons keeping up victual in girnels and stacks.
[Sidenote: 1696. AUG.] Now the summer was passing into autumn, and the
weather was of such a character, or, as the Privy Council expressed it,
the season was so ‘unnatural,’ ‘as doth sadly threaten the misgiving and
blasting of the present crop, to the increase of that distress whereby
the kingdom is already afflicted.’ For these reasons, at the request of
the church, a fast was proclaimed for the 25th of August in churches
south of the Tay, and on the 8th of September in ‘all the planted
churches of the rest of this kingdom.’
Viewing the ‘pinching straits and wants’ of the poor at this crisis, and
the demands which these make upon Christian charity and compassion, the
Council recommended that on the day of the fast, and the Lord’s Day
thereafter, there should be a ‘cheerful and liberal contribution’ at the
church-doors for the indigent, ‘as the best and most answerable
expression of earnestness in the aforesaid duty.’ Another edict held out
a bounty of one pound Scots for every boll of foreign victual
imported.[163]
Some Englishmen having brought a parcel of corn to the market of Kelso,
William Kerr of Chatto’s servants exacted from them a custom he had a
right to from all victual there sold—this right being one of which his
family had been ‘in immemorial possession.’ The Englishmen resisted the
exaction with scorn and violence, and Chatto was obliged to appeal for
protection of his right to the Privy Council. Such, however, was at that
time the need for foreign grain, that the Council suspended Chatto’s
right for the next three months.
[Sidenote: JULY 30.]
Public-domain text, read in full here on John Shaqi.
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