Even among the higher members of the clans, the tacksmen and most extensive farmers, the fare does not seem to have been by any means abundant, and generally was of the commonest kind. For a few months in the end of the year, when the cattle and sheep were in condition to be killed, animal food appears to have been plentiful enough, as it must also have been after any successful cattle-foray. But for the rest of the year, the food of even the gentlemen in many places must have been such as any modern farmer would have turned up his nose at. In other districts again, where the chief was well-off and liberal, he appears to have been willing enough to share what he had with his relations the higher tenants, who again would do their best to keep from want the under tenants and cottars. Still it will be seen, the living of all was very precarious. “It is impossible for me,” says Burt,[41] “from my own knowledge, to give you an account of the ordinary way of living of these gentlemen; because, when any of us (the English) are invited to their houses there is always an appearance of plenty to excess; and it has been often said they will ransack all their tenants rather than we should think meanly of their housekeeping: but I have heard it from many whom they have employed, and perhaps had little regard to their observations as inferior people, that, although they have been attended at dinner by five or six servants, yet, with all that state, they have often dined upon oat meal varied several ways, pickled herrings, or other such cheap and indifferent diet.” Burt complains much of their want of hospitality; but at this he need not have been surprised. He and every other soldier stationed in the Highlands would be regarded with suspicion and even dislike by the natives, who were by no means likely to give them any encouragement to frequent their houses, and pry into their secrets and mode of life. The Highlanders were well-known for their hospitality, and are so in many places even at the present day, resembling in this respect most people living in a wild and not much frequented country. As to the everyday fare above mentioned, those who partook of it would consider it no hardship, if indeed Burt had not been mistaken or been deceived as to details. Oatmeal, in the form of porridge and brose, is common even at the present day among the lower classes in the country, and even among substantial farmers. As for the other part of it, there must have been plenty of salmon and trout about the rivers and lochs of Inverness-shire, and abundance of grain of various kinds on the hills, so that the gentlemen to whom the inquisitive Captain refers, must have taken to porridge and pickled herring from choice: and it is well known, that in Scotland at least, when a guest is expected, the host endeavours to provide something better than common for his entertainment. Burt also declares that he has often seen a laird’s