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The Highland monthly - National Library of Scotland

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Social Life oj the Borders. 183<br />

£a, yearly.^ Ten years before that female servants were<br />

had for lOs and a pair <strong>of</strong> shoes for the half-year, and a<br />

ploughman for ;^i 5s. Still earlier, however, than even<br />

the last quotation, vva.G:es seem to have presented still<br />

stranger anomalies, and were scarcely in relation to the<br />

work. Thus, from 1739 to 1745, a man servant was to be<br />

had for _^i, a barnman in 1745 for ^^"3,- In the same year,<br />

for 13 days' threshing, 4s 6d was paid ; in 1761, haymakers<br />

had 6d per day; in 1764, a labourer for 5 days' work had<br />

3s, and a gradsman (for ploughing was done by oxen until<br />

towards the end <strong>of</strong> century) £\ lOs.-^ All yearly servants<br />

had, along with their wages, one or two pairs <strong>of</strong> shoes<br />

costing IS 2d to is 3d each, and Hogg has told us that<br />

when he first went as a herd, he had a ewe lamb and a pair<br />

<strong>of</strong> shoes as a year's wages. <strong>The</strong>se shoes were made <strong>of</strong><br />

leather tanned from horse hides, and had only single soles,<br />

so that the servants and labourers, who were always able,<br />

and possessed the tools to do so, <strong>of</strong>ten doubled and trebled<br />

the soles with their own hands.-*<br />

<strong>The</strong> fare <strong>of</strong> the peasantry was <strong>of</strong> the simplest kind.<br />

Animal food was seen on rare and festive occasions on their<br />

table, and only generally used by servants in the house <strong>of</strong><br />

large stock farmers. <strong>The</strong>ir principal support was porridge<br />

and milk, oatcake, bannocks made <strong>of</strong> barleymeal and pease<br />

flour, though the extent to which these were<br />

in different districts— peasemeal bannocks<br />

used varied<br />

being the<br />

commonest kind <strong>of</strong> bread in Roxburghshire and the Valley<br />

<strong>of</strong> the Annan, whilst in Yarrow "oatcakes and bannocks <strong>of</strong><br />

barleymeal, with an admixture <strong>of</strong> pease, were the ordinary<br />

table fare, wheaten bread being scarcely known." It may<br />

also be noted that the pot herbs were few, those in more<br />

general use being open kail, cabbages, turnips, and carrots.<br />

<strong>The</strong> hours <strong>of</strong> labour <strong>of</strong> the working men were long,<br />

extending from morn to dewy eve ; and weary and difficult<br />

roads had to be toiled over before their work was reached-<br />

^ Somerville, 340, and Ogilvie's Day-Book.<br />

^ Russell's Yarrow.<br />

* Somerville, 341.<br />

^ Ogilvie's Day-Book,

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