same manner; but it is boiled down even more, to become, when cold, a firm jelly, like blanc-mange. It has a high reputation as a nutritious, light food, for weak stomachs. Chemically speaking, in this change, the starch has been converted into dextrin and sugar, the latter passing at once into acetic fermentation. Sowans is used as a light supper dish, with milk, cream, or butter, and sweetened with sugar to taste. Bread is made of oatmeal mixed with pea-flour in parts of Lancashire, as well as in Scotland. A peck of oatmeal and another of peameal may be mixed thoroughly together, and sifted through a sieve to which add three or four ounces of salt, and make into dough with warm water. Then roll into thin cakes or flat rolls, and bake on a hot plate or in the oven. This, of course, is unfermented bread. In Scotland the thick cakes of oatmeal are called bannock, and the thin ones cakes, and in the farm-houses a great number are made at once and stored on a rack close to the ceiling, where they will keep for a long time if quite dry. When needed, they are crisped before the fire and slightly browned. Bread is also made of oatmeal and wheat flour; also oatmeal and rice. Take a peck each of flour and oatmeal and half a peck of potatoes, peeled and washed and boiled. Knead into a dough with yeast, salt, and warm milk. Make into loaves and bake as usual. Rice is made in the same manner. In the early centuries oatmeal was eaten almost altogether raw by the Scot, as indeed was the flour of wheat, and I daresay every other kind. In Mrs. Stone’s delightful book, _Teneriffe and its Seven Satellites_, she gives an account of the food of the population of the islands, and says that it was undoubtedly a primeval usage derived from the mysterious Guanches, the first inhabitants of the Isles, a civilised people who embalmed their dead, but have long since ceased to exist as a separate people. This flour is prepared by first roasting the wheat itself, then grinding it, and afterwards storing it in bags for carriage. It is eaten simply mixed with cold water, and is not only palatable, but delicious, with a sweet and nutty flavour, caused by the previous wasting of the grain. Even now, in many parts of Scotland, oatmeal is eaten uncooked and stirred simply into hot or cold water, with salt, mixed together in a basin. This is called brose, a word derived from the Anglo-Saxon, and the same as breuis and broth, the word meaning the liquor in which meat or anything else is boiled and macerated. Kail brose is made of green vegetable, mixed with the oatmeal, and it may have meal or broth as well. Plain brose is called often “sojer’s brose,” as it was made in haste, and “crowdy” is also a Scotch word, used to describe any food of the porridge kind, or a mixture of oatmeal and any liquid at hand, which might be milk, or even something far stronger.