Written by Alexander Gunn, A Native of Badbea, and
published in the Northern Ensign, June 15, 1882. Part A
The Proceedings
“A few more remarks regarding whisky smuggling. The first
two days of the proceedings were occupied in brewing and boiling the wort. The
latter had a great deal to do with the superior quality of “Sma’-still” whisky.
While it diminished the quantity, it improved the quality. Large distillers
never boil the wort. After the barm was added, it took about three days to
ferment, when the ale rose high in the barrels, and as they were generally well
filled, they would run over if not prevented. This was done by switches, with
which we lashed the top of the barrels. This part of the process was entrusted
to us young folks, and had to be attended to night and day, Sunday included.
 |
|
Could this be described as ale-berry brose?
|
Ale Berry
"During this time we fed upon “ale-berry,” a dish much relished, or in other
words on brose made from ale instead of water – the ale being brought to the
boil, and then poured upon the meal, the same as water-brose is made. I have
seen this used as food for very young children, and it was considered capital
feeding”.
My Comments:
Brose was a staple food of Scots. It was an uncooked form
of porridge. Oat-meal or barley-meal was mixed with boiling water and let to
stand for a while.
The ale-berry brose was obviously a favourite with those
stuck in a cave near the sea. It would not seem to be a suitable food for young
children these days but when starvation loomed it must have served well enough
no matter what age.
 |
|
These two drovers have lit a fire and prepared brose, a
mixture of oatmeal and water.
  |
