As the company gathered they formed themselves into relays--for the number of guests as a rule exceeded the accommodation of even the largest barn--and entered the place set aside for refreshment. This took the form of what were known as "services," and these in their usual order were, after each guest had been proffered a pipe of tobacco:-- (a) Bread and cheese, with ale and porter. (b) A glass of whisky, with again bread and cheese. (c) A glass of rum and biscuits. (d) A glass of brandy and currant bun. (e) Wine and shortbread (or burial bread). It was not, be it mentioned in passing, a very unusual thing for some of the company to enter the barn again, and undertake the "services" a second time. The natural consequence of all this is obvious, but to a certain extent the situation could be saved by the use of a private receptacle called the "droddy bottle," into which the liquor could be poured to be taken home, or at least carried outside. Before partaking of each individual "service" it was solemnised by the minister offering up an appropriate prayer, a clerical task which must have been trying in the extreme. As instancing the prodigality of preparation in the way of food, notice may be taken of a funeral in the parish of Mochrum, where two bushels (160 lbs.) of shortbread were provided, and it is quite unnecessary to suggest that the supply of spirits would be in proportion. The following account of funeral expenses, drawn from a Wigtownshire farmer's book of expenses in 1794, may here be included, as it affords an excellent illustration of how the expenses of an ordinary funeral were swelled by the amounts paid for alcoholic liquor:-- Mrs G.--One gallon brandy £0 18 0 15 gills gin 0 7 6 Six bottles of wine 0 17 0 One gallon rum 0 16 0 To the coffin 1 5 0 To the mort-cloath and grave digging 0 2 0 To bread 0 5 9 J. C. for biding and walking and other attendance 0 4 0 J. S. for whiskie and ale at sitting up 0 3 1