“The whole country, with two exceptions, consists of a variety of half davoch-lands, each of which was let or disponed by the Lovat family or their chamberlain to a wadsetter or principal tacksman, and had no concern with the sub-tenantry; each sub-tenant had again a variety of cottars, equally unconnected with the principal tacksman; and each of these had a number of cattle of all denominations, proportional to their respective holdings, with the produce whereof he fed and clad himself and whole family. As there were extensive sheallings or grasings attached to this country, in the neighbourhood of the lordship of Badenoch, the inhabitants in the beginning of summer removed to these sheallings with their whole cattle, man, woman, and child; and it was no uncommon thing to observe an infant in one creel, and a stone on the other side of the horse, to keep up an equilibrium; and when the grass became scarce in the sheallings, they returned again to their principal farms, where they remained while they had sufficiency of pasture, and then, in the same manner, went back to their sheallings, and observed this ambulatory course during the seasons of vegetation; and the only operations attended to during the summer season was their peats or fuel, and repairing their rustic habitations. When their small crops were fit for it, all hands descended from the hills, and continued on the farms till the same was cut and secured in barns, the walls of which were generally made of dry stone, or wreathed with branches or boughs of trees; and it was no singular custom, after harvest, for the whole inhabitants to return to their sheallings, and to abide there till driven from thence by the snow. During the winter and spring, the whole pasturage of the country was a common, and a poind-fold was a thing totally unknown. The cultivation of the country was all performed in spring, the inhabitants having no taste for following green crops or other modern improvements.” The milk produced by the small Highland cows was, and indeed is, small in quantity, but in quality it resembles what in the Lowlands is known as cream. Of course, the butter and cheese made from such milk is unusually rich.