The tenth of Random Scottish History’s episodes for Independence Live on St Andrew and his Day – the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson
[Newspaper Article Lucky-Dip Contents] It might be an idea, if you’re particularly sensitive to distressing information and details to have a look under each video to see what will be discussed prior to hitting the play button. - https://youtu.be/Pw6a58KMhpY?si=ummoAFJb8eijQUom We had 3 articles in this episode. All with some relation to marriage by pure coincidence. … Continue reading Newspaper Article Lucky-Dip Series 2
[RSH Out & About Contents] This post is to accompany the Hallowe'en Video & offer up some extra information & sources for the information related therein. - Steps up to Mary King's Close & the High Street from the Edinburgh Dungeons - - Plan of the City & Castle of Edinburgh, William Edgar, 1765. - … Continue reading Edinburgh Dungeons & Mary King’s Close True Crime Tour
The ninth of Random Scottish History’s episodes for Independence Live on Witches in Scottish History – the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson
[Guest Articles Contents] On one of our Out & About days, on an "Accies Tour," we ended up in Inveraray after having visited Dumbarton Castle. We popped into the Inveraray Inn for a late lunch & met RSH's new friend, Millie. She very kindly sent over some of her own pictures of the town & … Continue reading Inveraray
[Gazetteer of Scotland Contents] CROOKSTON CASTLE, an interesting relic of feudal times, crowning the summit of a wooded slope overhanging the southern bank of the White Cart, in Renfrewshire; about 3 miles south-east of Paisley. When Crawford wrote, this building consisted of a large quarter, and two lofty towers, with battlemented wings. Much of it … Continue reading Crookston Castle, pp.323-324.
The seventh of Random Scottish History’s episodes for Independence Live on Gender Fluidity in Scottish History – the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson
by Suzanne Brown - A fairytale yet to happen on the Isle of Skye. “Probably spam,” Paul thought, reading his messages in his flat in Glasgow, and he almost deleted the email, but he remembered in time that spam wasn’t likely to have his name in the header. Confirmation for Paul Burns was showing, and … Continue reading Paul’s Music
The sixth of Random Scottish History’s episodes for Independence Live on Pride in Scottish History – the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson Extra source for this episode: LGBTQ Collections Online Resource
[RSH Videos Contents] Alex & I don't get abroad often but when we do we try & fit in as much as possible. It's a great chance to compare Scotland's historical past to that of other countries. Great excuse tae get wee Hamish out & about, too. - https://youtu.be/5G36iTWjjdQ - https://youtu.be/83rIzt2gTa4 - https://youtu.be/oUTze0PFQRU - https://youtu.be/FoI1OIKqySw … Continue reading RSH Abroad
[RSH Videos Contents] It's summer and, although ye cannae escape the dreich weather entirely in Scotland, have been especially up for getting out & about tae see varying parts of our beautiful country to get a wee peek at some of its historical gems. - Waverley Trip Doon the Watter 2023 https://youtu.be/XnC3O4vOCp0 Waverley Day Oot … Continue reading RSH Out & About
by Suzanne Brown - A fairytale in Glasgow, 2023. The first one wasn’t made accidentally. No, Jenny meant to crochet a wee toy for the new baby, the wean that was so soft and tender. Babies like shiny things, don’t they? And so Jenny had gone in search of a shiny yarn. But maybe finding … Continue reading Jenny’s Gifts
The fifth of Random Scottish History’s episodes for Independence Live on Ancient Scottish Sports – the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson
[RSH Videos Contents] These are videos that are more difficult to categorise; days out, &c. The Random Scottish History YouTube Channel has a Miscellany Playlist, so why not here, too. Paul Burns has very wonderfully provided the musical accompaniments to most of the recent videos. - https://youtu.be/qZAkkAN37zY - https://youtu.be/HlVx8YU63vU - https://youtu.be/fLDM1NxPnVQ - https://youtu.be/vQFHV4M4hoU - https://youtu.be/Lahs3xTa4z0 … Continue reading General Miscellany
The fourth of Random Scottish History’s episodes for Independence Live on the Scottish Arthurian/Merlin Myth – the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson Greysteil by Paul Burns
[Gazetteer of Scotland Contents] TAIN, a parish on the northern border of Ross-shire; bounded on the north by the Dornoch frith; on the east by Tarbat and Fearn; on the south by Logie-Easter; and on the west by Edderton. Its greatest length from east to west is between 9 and 10 miles; its breadth at … Continue reading Tain, pp.738-739.
[Old Scottish Music Contents] Paul Burns has given us some wonderfully reproduced music originally by Abel Banks. - This slow strathspey is from Keith Norman MacDonald's 'Skye Collection' (1886). It is known as Abel Banks' Strathspey. – Please Thank Paul for his Contribution to the preservation of Scottish History by Buying Him a Coffee
The third of Random Scottish History’s episodes for Independence Live on Scotland's National Animal the Unicorn – the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson
The second of Random Scottish History's episodes for Independence Live - the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson
[RSH Publications] - Hi there, I’m resident artist Alex Eeles and my NFT project has now gone live in order to directly contribute to Random Scottish History’s growing library of resources. Random Scottish Goblins (RSG) is a series of images of wee Goblins and in true RSH style they will be themed entirely randomly. From … Continue reading Random Scottish Goblins
[RSH Videos Contents] This ended up being a wee bit too long to have as 1 episode so it was split into 2 parts at short notice after most of the editing and pictures had been added. Hope no-one minds. Thank you to Random Scottish History supporters & followers, but especially to my Patrons, who … Continue reading Scottish Death Traditions & Customs (Show & Tell)
[Video Research] Registration of death was begun in 1855 when it became mandatory for any death to be noted with a civil registrar. It was really the churches of the parishes that recorded the deaths of parishioners prior to this. RITES OF SEPULTURE. That tender and sincere affection which subsists among near relations and … Continue reading Scottish Death Traditions & Customs
[Useful Family Receipts Contents] Polishing Wax for Furniture. Melt eight ounces of bees wax in a glazed pipkin, pound two ounces colophony, and stir it in; when well incorporated, warm and add by degrees four ounces spirit of turpentine, mix it well together and pour it into small pots, such as are used for pomatum. … Continue reading Appendix – Chap. III. – Useful Family Receipts, pp.438-445.
The first of Random Scottish History's episodes for Independence Live - the research & citations for which can be found Here. Narration by Jenny Art by Alex Intro-Outro by Tony ‘Lucky Dog’ Wilson
[Made Wines Contents] Observations. There are a few rules to be observed in brewing, which are equally indispensible as they are simple. Put all liquids into clean, dry, well fumigated casks; as a wet cask checks fermentation, and a musty one effectually spoils the liquor. Never suffer fermented liquors of any kind to overwork themselves … Continue reading Appendix – Chap. II. – Made Wines, pp.431-437.
[Curling & Salting Meats Contents] SALTING meat requires particular attention, and it must be observed as an invariable rule, that when meats are not completely covered with pickle they must be daily turned and rubbed, and that saltpetre has a tendency to harden all meats, while prunella every way answers the same purpose without producing … Continue reading Appendix – Chap. I. – Curling and Salting Meats, &c., pp.425-431.
[Dressing Out Tables Contents] THE same directions apply to every one who has a table to dress out; let it therefore be particularly observed, by those who would do it handsomely, that a load of expence will by no means gain the end; it is in combining taste and consistency in the choice, cooking, and … Continue reading Observations on Dressing Out Tables, pp.421-424.
[Pancakes & Fritters Contents] General Observations. GREAT care should be taken that the frying pan is quite clean; take a bit of butter, or fresh lard, melt and make it touch every part of the pan, then pour it out, and wipe the pan with a cloth; put in a little more butter or lard, … Continue reading Chap. XX – Pancakes and Fritters, pp.417-421.
[Baked Puddings Contents] General Observations. BREAD and custard puddings require a moderate, and batter and rice puddings a quick, oven. Before pouring the pudding in any dish be careful to rub the bottom and sides with butter, if it is not lined with paste. For ornament, put a border of puff paste round it, … Continue reading Chap. XIX. – Baked Puddings, pp.413-416.
[Puddings Contents] General Observations. HAVE ready a sweet clean cloth and the water boiling; dip the cloth into the boiling water, wring it out and dredge it well, shake off the loose flour, put it over a basin, then pour in the pudding. If it is made of bread tie it loose that it … Continue reading Chap. XVIII. – Puddings, pp.402-412.
[Meat Pies Contents] General Observations. SAVOURY pies are made of a variety of articles, and if well prepared are generally relished. Some eat best when cold, in which case no fat or suet should be put into the forced meat. When the pye is very large, or composed of meats which require more dressing … Continue reading Chap. XVII. – Meat Pies, pp.389-402.
[Dressing Veg, Eggs, Cheese, &c. Contents] Observations on Boiling Vegetables. ALL vegetables should be cut at an early hour, before the sun grows hot, and laid in a cool place; they should be thoroughly examined for fear of insects and worms, cleaned by plunging in quantities of water, but not broken or squeezed, nor … Continue reading Chap. XVI. – Dressing Vegetables, Eggs, Cheese, &c., pp.381-389.
[Potting Contents] WHATEVER article you pot observe that it be well covered with clarified butter, tied over with strong paper three or four fold, and well baked. When it is baked, drain it well from the gravy; the seasoning should be finely pounded. Before potting, press it well; it should be cold before the … Continue reading Chap. XV. – Potting, pp.375-381.
[Collaring Contents] Rules to be Observed. ROLL the meat up tight and bind it firmly, which makes it cut properly without breaking and adds much to its beauty. Great attention is necessary in boiling, that it may not be under or overdone. The meat must be quite cold before it is laid in pickle; … Continue reading Chap. XIV. – Collaring, pp.372-374.
[Made Dishes Contents] Beef à-la-Mode, Is made of a buttock of beef of any size; prepare a rich force meat thus: Pick the flesh from a fowl and the same quantity of nice bacon, with mixed spices and the yolks of eggs, wine and bread crumbs; take out the bone of the meat, and pierce … Continue reading Chap. XIII. – Made Dishes, pp.360-372.
[Fricasseeing & Ragooing Contents] White Fricassee of Chickens or Rabbits. AFTER blanching well in water cut in quarters or joints and parboil them; then make a sauce with part of their liquor, thus: Take a bit of veal, cut it small, an onion stuffed with white pepper, a little mace, a few button mushrooms, … Continue reading Chap. XII. – Fricasseeing and Ragooing, pp.357-360.
[Stewing Contents] Rump of Beef. This is a very strong dish, and should be dressed as simply as fashion will at all admit of. Roast it till nearly half done, then put it into a very deep stewpan with three quarts (choppins) water, some spiceries, vegetables, sweet herbs, and a few onions; cover very … Continue reading Chap. XI. – Stewing, pp.350-357.
[Frying Contents] Beef Steaks. Observe that the beef is tender and good, cut the steaks half an inch thick, fry them a fair colour and turn them into a warm dish; pour a large teacupful of rich gravy into the pan, with pepper and salt, a few shalots or onions shred small; let it … Continue reading Chap. X. – Frying, pp.345-350.
[Broiling Contents] General Rules. STUDY to have a strong clear fire, the tongs and gridiron perfectly clean; after the gridiron is hot, rub it over with suet. In dressing steaks turn them very often and quick, to preserve the juice; the dishes should be kept warm, as every thing broiled, if not served quite … Continue reading Chap. IX. – Broiling, pp.338-344.
[Baking Contents] THE only necessary observation here is, that whatever vessel or pan meat is baked in ought to be kept sweet and clean. Most of the articles in the former chapter may be done in the oven, observing to pour in at least a pint (mutchkin) of water with a piece of butter. … Continue reading Chap. VIII. – Baking, pp.335-337.
[IndyLive Research Contents] Who is St Andrew & How did he Become Patron Saint of Scotland? Chambers, ‘Book of Days’ (1886), 30th of November. ST ANDREW. St Andrew was the son of Jonas, a fisherman of Bethsaida, in Galilee, and was the brother of Simon Peter, but whether elder or younger we are not informed … Continue reading St Andrew & His Day
[Roasting Contents] General Directions. STUDY to regulate the fire according to the size of the meat to be roasted. A small, or thin joint, requires a clear brisk fire, that it may be done quickly; a large piece a strong and equal one. Put no salt on meat before it is put to the … Continue reading Chap. VII. – Roasting, pp.324-335.
[RSH Videos Contents] If anyone decides to go ahead and make any recipes from our Old Scottish Recipes section, at all, please let us know about it. Even better if you've pictures or videos you'd be willing to share. Or even just a wee note of how it turned out for you and if the … Continue reading Kitchen RSH
[Boiling Meats Contents] General Rules. All kinds of meat should be well washed and boiled very slow in plenty of water, which makes it swell and look plump; keep it clear from scum, and the pot close covered. If it boils too hasty the outside will be hardened before the inside is warmed, and … Continue reading Chap. VI. – Boiling Meats, pp.316-324.
[Gravies & Sauces Contents] Browning for all Kinds of Sauces and Gravies. POUND four ounces refined sugar, which put into a frying pan with one ounce butter; when it begins to get frothy and the sugar melted hold it higher above the fire; when it is of a deep brown, pour in by degrees … Continue reading Chap. V. – Gravies and Sauces, pp.305-316.
[Soups & Broths Contents] Rules to be attended to in the management of Soups, Gravies, and Broths. NEVER let them remain in the vessel in which they are cooked; as it is not only pernicious to the health, but the vessels impart a bad taste to whatever is kept a night in them. … Continue reading Chap. IV. – Soups and Broths, pp.288-305.
[Carving Contents] General Observations. THE seat for the carver, whether lady or gentleman, should be sufficiently high, to prevent the necessity of rising, and to command a proper view of the table. The carving knife should not be too large, and of a fine edge; a steel should be placed beside the carver. Strength … Continue reading Chap. III. – Carving, pp.266-287.
[Trussing Contents] General Rules. All the stubs should be carefully taken out, and when drawing poultry be careful of the gall, for should that break the bitterness would totally destroy whatever part it touches; neither can any means be used to remove it. Be careful also of the gut joining the gizzard, for should … Continue reading Chap. II. – Trussing of Poultry, &c., pp.260-266.
[Marketing Contents] To Chuse Meats. Beef. Young Ox Beef, is of a red carnation colour, the grain smooth and open, the fat white, with a yellow and pink shade, and of a crumbling, oily softness. The meat of yellow fat is seldom good. Cow Beef has a closer grain, the colour less bright, … Continue reading Chap. I. – Directions for Marketing, pp.245-260.
[Old Scottish Recipes Contents] THE number of pans and other utensils used in cooking, and the bad consequences resulting from the want of attention to cleanliness in this department, must be the only apology for again insisting upon a strict attention and care in keeping every utensil bright and clean. The tables, dressers, and … Continue reading Introductory Observations, pp.243-245.
[Pickling Contents] PREPARING pickles is now practised in almost every family, and those who make their own pickles have the satisfaction of eating them without the fear of their being hurtful, as must be the case where cleanliness is wanting, or where brass pans are made use of for the purpose of rendering them … Continue reading Chap. VIII. – Pickling, pp.224-242.
[Vinegars, Sauces, &c., Contents] UNDER this head, it will be necessary to point out the method of making vinegar, also the different kinds of vinegar used in sauces. Vinegar, by being exposed to the air in a flat vessel, in time of frost, is rendered much stronger, in proportion to the degree of freezing, … Continue reading Chap. VII. – Vinegars, Sauces, &c., pp.216-224.
Reading some old articles from the Scottish press detailing Hallowe'en in Scotland's past, as well as varying paranormal happenings from pre-20th century Scottish publications. Get comfy for this one.
[Fruit Pies Contents] Observations. - Pies of every kind require particular care that the heat of the oven be proportioned to the articles baked, both as to size and quality. A light, or puff paste, requires a moderate heat. Pies, when large, must have time to soak thoroughly; they should be well covered with … Continue reading Chap. VI. – Fruit Pies, pp.212-216.
[Baking Bread, &c., Contents] THE expence of private brewing, from the necessity and pressure of the times, has obliged most families to relinquish the making of ales, and it is now chiefly confined to large breweries, whereby much inconvenience has been felt by bakers, &c. from want of proper yeast. This inconvenience has been … Continue reading Chap. V. – Baking Bread, &c., pp.201-212.
[Custards Contents] Observation. - Custards should be made in a pan that is well tinned and rinsed, with a spoonful of water, to prevent the ingredients sticking to the bottom. Two or three marbles, by rolling about, may have the same effect. Custards should not boil, but ought to be taken off the fire … Continue reading Chap. IV. – Custards, pp.197-200.
[Cheesecakes Contents] Observation. - Cheesecakes should be quickly put through hand, especially those composed of almonds, which are apt to oil and have a bad taste, which spoils their lightness. The oven should be moderate, not to scorch them but to give time for rising. Lemon Cheesecakes. Take the peel of two lemons, … Continue reading Chap. III. – Cheesecakes, pp.194-197.
[IndyLive Research Contents] Scottish Review, Art. I. – Francis Legge’s WITCHCRAFT IN SCOTLAND., Oct., 1891. ... In the history of Scottish witchcraft there is nothing to excite the wonder which in some measure deadens the disgust with which we contemplate the deeds of a Philip the Fair or a Gilles de Retz. Here the victims … Continue reading Witches in Scottish History
[Tarts Contents] Apples and Pears. Pare and core the apples, or pears, stew then with a little water till very tender, and like beaten marmalade; sweeten it to your taste, add for seasoning pounded cinnamon, orange or lemon peel, a little lemon juice, or grate. Line the tart-pans with puff paste, fill them with … Continue reading Chap. II. – Tarts, pp.188-194.
[Pastry Contents] IN this branch much depends upon the proper degree of heat required to bake the various articles; and unless this is attended to it is vain to expect satisfaction from your work, however well made. Puff paste requires rather a brisk oven, but not to scorch the paste; if it is too … Continue reading Chap. I. – Pastry, pp.176-188.
[Old Scottish Music Contents] Paul Burns has provided some music, as composed by Robert Archibald Smith, for us. - Firstly we have On wi' the Tartan, as composed by R. A. Smith, from 1843. Words as per Hugh Ainslie. Can ye lo'e, my dear lassie,The hills wild and free,Whar the sang o' the shepherdGars a' ring … Continue reading Robert Archibald Smith’s Music
[Old Scottish Recipes Contents] A confection pan. The hooks and eyes of the casting pan should be oiled from time to time, as it makes the motion easier. A stove, and a crane for it. An iron standard, which is placed before the stove to hold the sieves with the comfits to harden, while in the course of … Continue reading A List of Articles used in Confectionary, &c., pp.174-175.
[Deserts Contents] THE laying out of deserts depending so much on taste and fancy, very little is necessary to be said. The plates subjoined will serve to show the manner they are placed on the table. In large deserts, it is necessary that the desert be laid down upon the floor of an adjoining … Continue reading Chap. XVI. – Deserts, pp.171-173.
[Gingerbreads, &c. Contents] Fine Gingerbread. lib. oz. Treacle 8 0 Flour 12 0 Orange Peel 2, 3, or 4 0 Fresh Butter 1 8 Ground Ginger 0 4 Ground Jamaica Pepper 0 5 Caraway Seeds 0 8 Pot, or Pearl Ashes 0 6 Alum 0 2 Rub the butter very fine into the flour and then mix in the fruits and spiceries, afterwards the treacle; wash out the dish with water, in which dissolve the ashes; then melt the alum in a … Continue reading Chap. XV. – Gingerbreads, &c., pp.167-170.
[Cakes and Biscuits Contents] General Observations. - Before you begin making the cake study to have every thing you are to use in readiness; the sugar pounded and sifted, the fruits cleaned and weighed, the orange peel, &c. cut, the almonds blanched and cut longways, flour weighed and sifted, and if damp spread before … Continue reading Chap. XIV. – Cakes and Biscuits, pp.129-167.
[Lemonade, Orangeade, &c. Contents] Lemonade. Take half a pint (mutchkin) spring water, half a pound loaf sugar, the peel of a lemon cut down in the water, half a pint (two gills) lemon juice, mix all together and run it through a flannel bag; if too sour add more water and sugar. This … Continue reading Chap. XIII. – Lemonade, Orangeade, &c., pp.126-129.
[Non-Scottish Publications Contents] I've mentioned my dear late friend Harry Hamilton, more than a few times, due to his having inspired me to really make a go of RSH and continue with my collection for the archive. A relative of his, Lorna, recently got in contact, having come to the end of their sorting of … Continue reading ‘Lohengrin’ (1913)
[Ice Creams Contents] THE ice pot is made of pewter, with a close lid, somewhat in shape of a confectioner’s show glass for holding comfits; they may be had ready made at any pewterer’s, and of any size. The spoon is in shape of a small spade, made of copper, tinned, and a wooden … Continue reading Chap. XII. – Ice Creams, pp.119-126.
[Creams Contents] Steeple Creams. Take five ounces hartshorn shavings, two ounces honey, and a small quantity of gum arabic and gum dragon; put them into a stone bottle, fill it up to the neck with water; tie up the bottle very close, set it into a pot of water upon some hay, to keep … Continue reading Chap. XI. – Creams, pp.111-119.
[Syllabubs, Flummeries, &c. Contents] Common Syllabubs. Take a pint of cyder and a bottle of strong beer, put them in a bason, with nutmeg grated, and sugar, to your taste, to which add a sufficient quantity of rich milk; the whole is then whisked up light and the glasses filled; or poured into a … Continue reading Chap. X. – Syllabubs, Flummeries, &c., pp.106-110.
[Old Scottish Recipes Contents] Comfits To Clarify Sugar Smooth Blown Feathered Crackled Carmil Decription of the Casting Pan The Stove Caraway Comfits Musk Balls, or Plumbs Corianders Description of the Dropper Cardamoms Cassia Buds Barberries Almonds Diavollini Steel and Tin Comfits Nonpareils Bandstrings Confected Peppermint Drops Dragee, Bergamot Shells, and Shapes Common Comfits
[Ornamental Jellies Contents] Fruits in Jelly. JELLIES that are transparent may be made to have a beautiful appearance, by colouring them with various colours and laying the one above the other; observing that one kind is cold before the other, which ought to be only milk warm, is put over it, otherwise they would … Continue reading Chap. IX. – Ornamental Jellies, pp.95-105.
[Marmalades and Jellies Contents] Orange Marmalade Chipped. Take ten dozen bitter oranges, pick them high coloured, clean skinned, and heavy; cut the skins in quarters from top to bottom and strip them off; put the skins into a pan, cover them close up with a cloth, put it on the fire, and fill it … Continue reading Chap. VIII. – Marmalades and Jellies, pp.84-95.
[Candying and Drying Contents] Orange and Lemon Peel. The orange and lemon peel being properly prepared (vide page 48.) they are taken out of the casks; after being well drained from the syrup, washed in water, and placed with their mouths downwards into sieves; and after dripping for a day, set in a stove … Continue reading Chap. VII. – Candying and Drying, pp.79-84.
[Pastes, Conserves, and Brandy Fruits Contents] Red and White Currant Paste. Pick the berries from the stalks, scald and rub them through a sieve, pass it through a jelly bag; for every pint (mutchkin) of juice, have ready twenty four ounces refined sugar, pounded and sifted; boil the juice about fifteen minutes, then stir … Continue reading Chap. VI. – Pastes, Conserves, and Brandy Fruits, pp.75-79.
[Preserving Contents] Orange Peel. Take Seville oranges, cut the skin in quarters and strip it off; put them in a strong pickle of salt and water and let them remain ten days; or they may be kept in the pickle till you use them. Those who make large quantities procure the skins from the … Continue reading Chap. V. – Preserving, pp.48-74.
[Lozenges and Syrups Contents] Lozenges, WHICH are now much used, are well calculated for keeping the throat moist, and are held in repute according to the ingredients with which they are composed. Peppermint is an herb of a most powerful nature, and used in all complaints of the stomach arising from wind or griping; it … Continue reading Chap. IV. – Lozenges and Syrups, pp.41-48.
[Ornamental Confectionary Contents] Sugar Loaves, or Clove Biscuits. TAKE the whites of four eggs, which beat up with treble refined sugar, finely pounded, and put through a lawn sieve, in the same way as directed in making icing for cakes; when it is very white add some oil of cloves to flavour it, and … Continue reading Chap. III. – Ornamental Confectionary, pp.31-40.
[Tablets, Drops, Barley Sugars, &c. Contents] TABLETS must be made of fine sugar. The best way, when they are to be made in quantities, is this; clarify the sugar and boil it till it blows strong, have ready a small brass pan, into which put the quantity you want. Begin with those kinds which are … Continue reading Chap. II. – Tablets, Drops, Barley Sugars, &c., pp.18-31.
[Scanned Images Contents] This has come down from the bookshelf by request. Someone who I'm a dedicated follower of, political commentator Maximilien Robespierre, had asked if I had any old Scottish recipes from the 18th century. As this book was published in 1809, we can safely assume not much had changed with regards these recipes … Continue reading Complete Confectioner and Family Cook (1809)
Oscar Slater - Verdict & Aftermath. TRIGGER WARNINGS include - Graphic Descriptions of Brutality and Detailed Reports of Graphic Injuries.
[Comfits Contents] CLEANLINESS in this department cannot be too strongly recommended, the pans being usually made of brass, or copper; and sugar, according to chemists, containing a very great portion of oxalic acid, it must extract, when allowed to remain any length of time in a pan, part of the poisonous quality of the … Continue reading Chap. I. – Comfits, pp.1-18.
[Old Scottish Recipes Contents] SO many works having been recently laid before the public on the subjects of CONFECTIONARY and COOKERY, it may be necessary shortly to explain to the reader the reasons which have led to the publication of the following treatise. THE author has long had it in contemplation to exhibit … Continue reading Preface, pp.iii-vi.
[History of the Scottish Highlands Contents] King of Scotland:- King of Great Britain:- James VI., 1567-1603. James I., 1603-1625. Feud between the Colquhouns and Macgregors - Macgregors outlawed - Execution of their Chief - Quarrel between the clan Kenzie and Glengarry - Alister Mac-Uilleam-Mhoir beheaded - Lawless proceedings in Sutherland - Deadly quarrel in Dornoch - Meeting between … Continue reading Chapter IX. – A.D. 1602-1613, pp.113-128.
[RSH Videos Contents] Random Scottish History provide hour-long offerings at random on the last Friday of every month. There can be longer versions that go out in advance to the RSH Patrons. For the IndyLive platform they can be no longer than an hour, but they can sometimes be longer than that, and those are … Continue reading RSH Versions of IndyLive Offerings
[IndyLive Research Contents] A property under entail is one which cannot be sold, given to a person of choice by will, or given up in anyway by the owner. The estate is one which would automatically pass to the direct heirs on death of the proprietor. Some Acts Related to Land Ownership Entail Act, 1685. … Continue reading Scottish Land Reform
[History of the Scottish Highlands Contents] King of Scotland:- King of Great Britain:- James VI., 1567-1603. James I., 1603-1625. Feud between the Colquhouns and Macgregors - Macgregors outlawed - Execution of their Chief - Quarrel between the clan Kenzie and Glengarry - Alister Mac-Uilleam-Mhoir beheaded - Lawless proceedings in Sutherland - Deadly quarrel in Dornoch - Meeting between … Continue reading Chapter VIII. – A.D. 1588-1601, pp.102-113.
Glasgow's Square Mile Murders - Oscar Slater - Trial TRIGGER WARNINGS include - Graphic Descriptions of Brutality and Detailed Reports of Graphic Injuries.
[Recipes Contents] If anyone is brave enough to try any of these recipes out, gies a wee shout either in the comments to let us know how it went, or contact me via the Contacts Page to send any pictures or videos of your attemps or results. We'd be really interested to see if anyone … Continue reading Old Scottish Recipes – Sweet
[Recipes Contents] If anyone is brave enough to try any of these recipes out, gies a wee shout either in the comments to let us know how it went, or contact me via the Contacts Page to send any pictures or videos of your attemps or results. We'd be really interested to see if anyone … Continue reading Old Scottish Recipes – Savoury
[Extra Articles Contents] This information is specific to a number of queries I received from an interested party via the site's contact form. As usual, the information is solely from the Press. Should others have extra information they'd like to add, please feel free to do so in the comments. - 1. The clan that … Continue reading Kirkcudbrightshire (Miscellaneous)
Glasgow's Square Mile Murders - Oscar Slater - Pre-Trial. TRIGGER WARNINGS include - Graphic Descriptions of Brutality and Detailed Reports of Graphic Injuries.
[History of the Scottish Highlands Contents] Kings of Scotland:- James V., 1513-1542. James VI., 1567-1603. Mary, 1542-1567. Doings in Sutherland - Battle of Torran-Dubh - Feud between the Keiths and the clan Gun - John Mackay and Murray of Aberscors - Alexander Sutherland, the bastard, claims the Earldom - Contests between John Mackay and the Master of … Continue reading Chapter VII. – A.D. 1516-1588, pp.80-102.
[History of the Scottish Highlands Contents] Kings of Scotland:- James I., 1406-1436. James III., 1460-1488. James II., 1436-1460. James IV., 1488-1513. James I. - State of Country - Policy of the King to the Highland Chiefs - Lord of the Isles - Disturbances in Sutherland - Barbarity of a Robber - James’s Highland Expedition - Disturbances in Caithness … Continue reading Chapter VI. – A.D 1424-1512, pp.71-80.
Glasgow's Square Mile Murders - Dr Edward William Pritchard - Verdict & Aftermath. TRIGGER WARNINGS include - Description of Burn Victim, Suggestion of Pregnancy Termination, Death by Slow Poisoning, and Detailed Autopsy Results & Detailed Description of Hanging.
[History of the Scottish Highlands Contents] Kings of Scotland during the Period:- Alexander I., 1107-1124. John Baliol, 1292-1306. David I., 1124-1153. Robert Bruce, 1306-1329. Malcolm IV., 1153-1165. David II., 1329-1332. William the Lion, 1165-1214. Edward Baliol, 1332-1341. Alexander II., 1214-1249. David II., restored, 1341-1370. Alexander III., 1249-1285. Robert II. (Stewart), 1370-1390. Regency, 1286-1290. Robert III., 1390-1406. Interregnum, 1290-1292. James I., 1406-1436. Alexander I. - David I. - Insurrections in Highlands … Continue reading Chapter V. – A.D. 1107-1411, pp.59-71.
[History of the Scottish Highlands Contents] The Norse Invasions - Kenneth - Constantine - Aodh - Grig and Eocha - Donald IV. - Constantine III. - Danes - Battle of Brunanburg - Malcolm I. - Indulph - Duff - Culen - Kenneth Ill. - Battle of Luncarty - Malcolm II. - Danes - Duncan - … Continue reading Chapter IV. – A.D. 843-1107, pp.48-58.
[History of the Scottish Highlands Contents] Early History - Scottish Settlement - Origin of Scots - Dalriada - Conversion of Picts - Druidism - St. Columba - Iona - Spread of Christianity - Brude and his Successors - Dun-Nechtan - Pictish Wars - Ungus - Contests - Norsemen - Union of Picts and Scots - … Continue reading Chapter III. – A.D. 446-843, pp.32-48.
[History of the Scottish Highlands Contents] Early Inhabitants - Roman Writers - Aristotle - Tacitus - Dion Cassius - Caledonians and Mæatæ - Eumenius - Picts - Dicaledones and Vecturiones - Claudian - Inferences - Ecclesiastical Chroniclers - Their value - Gildas - Adamnan - Northern and Southern Picts - Columba’s “Interpreter” - Bede’s Account … Continue reading Chapter II., pp.16-32.
[Scanned Images Contents] A friend found two excellent old sets that I was happy to have him obtain for me. This is possibly my favourite of the two. It's so wonderfully illustrated throughout and the chapters aren't as extensive as they might seem from the size of the publications. The chapters are also laid out … Continue reading ‘A History of the Scottish Highlands, Highland Clans and Highland Regiments’ (1875)