Gairloch in North-West Ross-Shire: Its Records, Traditions, Inhabitants, and Natural History, with a Guide to Gairloch and Loch Maree, and a Map and IllustrationsDixon, John H. (John Henry)
History
Gairloch in North-West Ross-Shire: Its Records, Traditions, Inhabitants, and Natural History, with a Guide to Gairloch and Loch Maree, and a Map and Illustrations
Dixon, John H. (John Henry)
Gairloch (Scotland) -- Guidebooks; Gairloch (Scotland) -- History; Ross and Cromarty (Scotland) -- History
The chief articles of diet of the crofter population are fish, either
fresh or cured, oatmeal, potatoes, and milk, with a little butcher meat
occasionally. Eggs are not much eaten, but are exported to Glasgow in
considerable quantities. None of the crofters keep pigs, which they
consider to be unclean beasts; it is singular they should entirely
neglect a source of food and profit so universal among their Irish
congeners. Captain Burt, in his day, noticed the absence of swine among
the mountains; he said, "those people have no offal wherewith to feed
them; and were they to give them other food, one single sow would devour
all the provisions of a family."
The principal intoxicating beverage in Gairloch is whisky. Very little
beer is consumed by the natives. Whisky became known in the Highlands
during the sixteenth century, and soon found its way to Gairloch; but it
is said that the mania for illicit distillation did not reach the parish
until the year 1800. The first whisky was distilled in Gairloch by the
grandfather of Alexander Cameron, the Tournaig bard, in Bruachaig, on
the way up to the heights of Kenlochewe. The mother of George Maclennan,
of Londubh, was at that time servant at the Kenlochewe inn, and long
afterwards told her son how the innkeeper bought the whisky and the
plant as well.
James Mackenzie says that it was in his father's house at Mellon
Charles, in the same year (1800), that the first Gairloch whisky was
made by a stranger, who had craved and obtained his father's
hospitality. Probably both accounts are correct, but it is impossible at
this distance of time to determine to whom the questionable honour of
having commenced the illicit distillation of whisky ought to be
assigned. The mania for smuggled whisky spread very rapidly throughout
the parish, and is not yet extinct. The larger islands of Loch Maree
were the scenes of illicit distillation in the early part of the
nineteenth century. They say a regular periodical market for the sale of
whisky made on the islands, used to be held at the large square stone on
the shore of Loch Maree between Ardlair and Rudha Cailleach, called
Clach a Mhail (_see illustration_).
Public-domain text, read in full here on John Shaqi.
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