As regards the agricultural labourer, or cotter, Mr. Laing conceived 'his average condition to be that of holding land on which he could sow three-quarters of an imperial quarter of corn and three imperial quarters of potatoes, and which would enable him to keep two cows, or an equivalent number of sheep or goats.' His wages are stated to have been 4-1/2d. to 6d. per diem, in addition to his food. It was consequently 'amusing to recollect the benevolent speculations in our Agricultural Reports, of the Sir Johns and Sir Thomases in our midland counties of England, for bettering the condition of labourers in husbandry, by giving them, at a reasonable rent, a quarter of an acre of land to keep a cow on, or by allowing them to cultivate the slips of land on the roadside, outside of their hedges.' He also derides 'the agricultural writers' who 'tell us, indeed, that labourers in agriculture are much better off as farm servants, than they would be as small proprietors,' for 'if property is a good and desirable thing, the very smallest quantity of it is good and desirable.' It was obvious to Mr. Laing that the forty families of two or three Norwegian highland glens, 'each possessing and living on its own little spot of ground and farming well or ill, as the case might be, were in a better and happier state, and formed a more rationally constituted society, than if the whole belonged to one of these families (and it would be no great estate), while the other thirty-nine families were tenants and farmers.' Mr. Laing found the happy agricultural population of Norway 'much better lodged than our labouring and middling classes, even in the south of Scotland;' and that no nation was at that period either better housed, or so well provided with fuel. The standard of living appeared to be higher in Norway than in most of our Scotch highland districts, although the materials were the same, namely, oatmeal, barley meal, potatoes, fish--fresh and salted--cheese, butter, and milk. He understood that it was even usual for the yeoman farmers to have animal food--'salt beef and black-puddings'--at least twice a week. At all events, he says, four meals a day formed the regular fare, and with two of those meals even the labourers had a glass of home-made brandy, distilled from potatoes by the yeoman, who 'could malt and distil in every way he pleased,' and thereby 'make free use of his agricultural produce,' with the result of 'increasing the general prosperity, improving the condition of the people, and promoting the increase of their numbers.'[7]