Auchindrain Township | Matilda Agace
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Author:Matilda Agace

Making a Peg

Clothes pegs are needed for drying clothes. In the past, these were hand-crafted out of wood.  They were one of the many useful items made and sold door to door by “the Tinkers”, the name that the people of the township had for the Gypsy-Travellers....

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Water Sources

Beside The Slate House is a barrel with a tap to fill a bucket with water for cooking or washing. The barrel catches rain water from the end of a crude gutter made from two planks nailed together.  Until the 1890s, all the buildings had thatch...

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Speaking Gaelic

Edward would have spoken Gaelic at home, but learned to read and write in English at school. Gaelic was forbidden there, and he would have been beaten for speaking it to his friends at playtime. From the 18th century until well into the 20th century,...

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The Corn Kiln

The bowl of the kiln is still visible within what would have been a raised platform at one end of the original structure. The hole at one side of the bowl is the end of the flue from the fire. The rest of the flue...

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Sheep and Sheep Clipping

[intro] In the mid-19th century the economy of Auchindrain changed from cattle to sheep. The main product was now wool, for which there was a steady demand at good prices. [/intro] [details] When the sheep flock was valued in 1900, it consisted of around 650 animals, half “yowes”...

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The Kiln Barn

The first building on this site was a ‘kiln barn’, a type of structure going back many centuries.  Particularly in the damp West of Scotland, newly-threshed grain only lasts for about two weeks before it goes mouldy.  Corn was stored here and was threshed when...

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Thatching Bell’s House

We know from the New Statistical Account that in Mid Argyll township roofs were thatched with “rashes” or “ferns”.  “Rashes” were the Common Rush; “ferns” were bracken. Bracken thatch lasts a long time, but the bracken is difficult and labour intensive to harvest.  Rush is just...

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Scotch Broth Recipe

Ingredients:  ½ lb boiling beef 1 oz barley carrot (1/2 pint) turnip ¼ kail (or cabbage) 1 tbsp chopped parsley 1 quart cold water Salt and pepper Method Wash the barley and put it in a pan with cold water. Heat the barley and add the meat bringing the water to the boil. Skim the fat off...

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Living in the New House

The house arrived on a lorry as a kit with a set of printed instructions. Sections of timber framing were assembled on a set of low brick walls.  This was clad with fibreboard inside and out, windows and doors were fitted, and the whole house...

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