at Mrs. M'Collop's, when she came up to know our commands. As
Francesca and Salemina were both in the room, I determined to be as
Scotch as possible, for it is Salemina's proud boast that she is
taken for a native of every country she visits.

"We shall not be entertaining at present, Miss Diggity," I said, "so
you can give us just the ordinary dishes,--no doubt you are
accustomed to them: scones, baps or bannocks with marmalade,
finnan-haddie or kippered herring for breakfast; tea,--of course we
never touch coffee in the morning" (here Francesca started with
surprise); "porridge, and we like them well boiled, please" (I hope
she noted the plural pronoun; Salemina did, and blanched with envy);
"minced collops for luncheon, or a nice little black-faced chop;
Scotch broth, pease brose or cockyleekie soup at dinner, and haggis
now and then, with a cold shape for dessert. That is about the sort
of thing we are accustomed to,--just plain Scotch living."

I was impressing Miss Diggity-Dalgety,--I could see that clearly;
but Francesca spoiled the effect by inquiring, maliciously, if we
could sometimes have a howtowdy wi' drappit eggs, or her favourite
dish, wee grumphie wi' neeps.

Here Salemina was obliged to poke the fire in order to conceal her
smiles, and the cook probably suspected that Francesca found
howtowdy in the Scotch glossary; but we amused each other vastly,
and that is our principal object in life.

Miss Diggity-Dalgety's forebears must have been exposed to foreign
influences, for she interlards her culinary conversation with French
terms, and we have discovered that this is quite common. A `jigget'