now one of the principal parts of their food. They are not of the mealy, but the viscous kind.
Their more elaborate cookery, or made dishes, an Englishman, at the first taste, is not likely to approve, but the culinary compositions of every country, are often such as become grateful to other nations only by degrees; though I have read a French author, who, in the elation of his heart, says, that French cookery pleases all foreigners, but foreign cookery never satisfies a Frenchman.
Their suppers are like their dinners, various, and plentiful. The table is always covered with elegant linen. Their plates for common use are often of that kind of manufacture, which is called cream-coloured, or queen's ware. They use silver on all occasions where it is common in England, nor did I ever find a spoon of horn but in one house.
The knives are not often either very bright, or very sharp. They are, indeed, instruments of which the Highlanders have not been long acquainted with the general use. They were not regularly laid on the table, before the prohibition of arms, and the change of dress. Thirty years ago the Highlander wore his knife as a companion to his dirk or dagger, and when the company sat down to meat, the men, who had knives, cut the flesh into small pieces for the women, who with their fingers conveyed it to their mouths.
There was, perhaps, never any change of national manners so quick, so great, and so general, as that which has operated in the Highlands by the last conquest, and the subsequent laws. We came thither too late to see what we expected, a people of peculiar appearance, and a system of antiquated life. The clans retain little now of their original character; their ferocity of temper is softened, their military ardour is extinguished, their dignity of independence is depressed, their contempt of government subdued, and their reverence for their chiefs abated. Of what they had before the late conquest of their country, there remain only their language and their poverty. Their
