3. Milkmeats

—Dr. Johnson: Journey to the Western Isles of Scotland, 1775.

Milk has always played an important part in the Scottish rural economy. The rich quality of the milk is commented on by many travellers, including Dr. Johnson and Southey. That of the hardy Highland cattle, which lived almost entirely in the clean, sweet air and fed on the clean, sweet pasturage of the hills and glens, enjoyed a reputation for purity and goodness long before the dairy herds of Ayrshire and Galloway achieved fame.¹ Milk, buttermilk and whey were drunk in quantity by all classes, and in the better-to-do households cream was a common accompaniment to porridge, jellies and cold sweets.