his homilies. How long she could have repressed her feelings it is
difficult to say. An unexpected accident relieved her from the necessity.

The Laird of Milnwood kept up all old fashions which were connected with
economy. It was, therefore, still the custom in his house, as it had been
universal in Scotland about fifty years before, that the domestics, after
having placed the dinner on the table, sate down at the lower end of the
board, and partook of the share which was assigned to them, in company
with their masters. On the day, therefore, after Cuddie's arrival, being
the third from the opening of this narrative, old Robin, who was butler,
valet-de-chambre, footman, gardener, and what not, in the house of
Milnwood, placed on the table an immense charger of broth, thickened with
oatmeal and colewort, in which ocean of liquid was indistinctly
discovered, by close observers, two or three short ribs of lean mutton
sailing to and fro. Two huge baskets, one of bread made of barley and
pease, and one of oat-cakes, flanked this standing dish. A large boiled
salmon would now-a-days have indicated more liberal house-keeping; but at
that period salmon was caught in such plenty in the considerable rivers
in Scotland, that instead of being accounted a delicacy, it was generally
applied to feed the servants, who are said sometimes to have stipulated
that they should not be required to eat a food so luscious and surfeiting
in its quality above five times a-week. The large black jack, filled with
very small beer of Milnwood's own brewing, was allowed to the company at
discretion, as were the bannocks, cakes, and broth; but the mutton was
reserved for the heads of the family, Mrs Wilson included: and a measure
of ale, somewhat deserving the name, was set apart in a silver tankard
for their exclusive use. A huge kebbock, (a cheese, that is, made with
ewemilk mixed with cow's milk,) and a jar of salt butter, were in common
to the company.