The State of Crofting in Camuscross
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Gaelic Barbarity and Scottish Identity in the Later Middle Ages
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Enlighten MacGregor, Martin (2009) Gaelic barbarity and Scottish identity in the later Middle Ages. In: Broun, Dauvit and MacGregor, Martin(eds.) Mìorun mòr nan Gall, 'The great ill-will of the Lowlander'? Lowland perceptions of the Highlands, medieval and modern. Centre for Scottish and Celtic Studies, University of Glasgow, Glasgow, pp. 7-48. ISBN 978085261820X Copyright © 2009 University of Glasgow A copy can be downloaded for personal non-commercial research or study, without prior permission or charge Content must not be changed in any way or reproduced in any format or medium without the formal permission of the copyright holder(s) When referring to this work, full bibliographic details must be given http://eprints.gla.ac.uk/91508/ Deposited on: 24 February 2014 Enlighten – Research publications by members of the University of Glasgow http://eprints.gla.ac.uk 1 Gaelic Barbarity and Scottish Identity in the Later Middle Ages MARTIN MACGREGOR One point of reasonably clear consensus among Scottish historians during the twentieth century was that a ‘Highland/Lowland divide’ came into being in the second half of the fourteenth century. The terminus post quem and lynchpin of their evidence was the following passage from the beginning of Book II chapter 9 in John of Fordun’s Chronica Gentis Scotorum, which they dated variously from the 1360s to the 1390s:1 The character of the Scots however varies according to the difference in language. For they have two languages, namely the Scottish language (lingua Scotica) and the Teutonic language (lingua Theutonica). -
Survey of the Economic Conditions of Crofting 2015-2018
Survey of the Economic Conditions of Crofting 2015 -2018 AGRICULTURE, ENVIRONMENT AND MARINE social research Survey of the Economic Conditions of Crofting 2015 – 2018 Carolyn Black, Chris Martin and Rachel Warren Ipsos MORI December 2018 Contents Key Findings ............................................................................................................ 1 1. Introduction and methodology ....................................................................... 4 2. Profile of crofters ............................................................................................. 6 3. Crofting activities .......................................................................................... 11 4. Financial issues in crofting .......................................................................... 16 5. Investments in the croft ................................................................................ 24 6. Sources of information on crofting ............................................................. 29 7. The future of crofting .................................................................................... 32 8. Conclusions ................................................................................................... 36 Appendix A - Questionnaire ................................................................................. 38 Key Findings Building on previous publications, in 2010 and 2014, this report provides a detailed outline of the uses and financial situation of crofts in the years between 2015 -
THE CROFTER for Crofters for Crofting SCF Is Dedicated to Campaigning for Crofters and Fighting for the Future of Crofting
Scottish Crofting Federation THE CROFTER for crofters for crofting SCF is dedicated to campaigning for crofters and fighting for the future of crofting APRIL 2020 Number 120 Crofting law reform HE LAW Society of Scotland (LSS) rural affairs sub-committee has Tselected four crofting law matters which are being considered in detail as part of a project for 2020. Stakeholders identified these matters as ones which would merit reform. The project focuses on the legal aspects, with a view to suggesting specific improvements to existing legislation and influencing © Martin Benson – Tiree © Martin Benson – legislative change. LSS is not undertaking a full review of the law relating to crofting. The consultation sought the views of interested stakeholders on the identified aspects of the law of crofting. LSS invited What is crofting views and experiences of the following matters and any suggestions for legal changes: • croft succession – in particular, circumstances where there is no development? transfer of a tenant’s interest within two years of the date of death; ANY WILL remember that, as part of crofting development. This was such a big topic • the legal status and definition of owner- the 2010 crofting legislation reform, that a sub-group was to be formed. At the time occupier crofter – for example, it is Mthe overseeing of crofting development there was a Crofting Law Stakeholders Group believed that there are around 1000 was taken away from the Crofters Commission convened by Scottish Government and it was felt individuals who own and physically (as it was then) and given to Highlands and that a Crofting Development Stakeholders Group occupy crofts (some pre-1955 Act Islands Enterprise. -
During the Famine Years, 1845-1855 Postgraduate School of Scottish Sıudies September 19.96
'CONTEMPT, SYMPATHY AND ROMANCE' Lowland perceptions of the Highlands and the clearances during the Famine years, 1845-1855 Krisztina Feny6 A thesis presented for the Degree of Doctor of Philosophy in the University of Glasgow PostgraduateSchool of Scottish Sýudies September19.96 To the Meniog of My Grandparents ABSTRACT This thesis examines Lowland public opinion towards the Highlanders in mid- nineteenth century Scotland. It explores attitudes present in the contemporary newspaper press, and shows that public opinion was divided by three basic perceptions: 'contempt', 'sympathy' and 'romance'. An analysis of the main newspaper files demonstrates that during the Famine years up to the Crimean War, the most prevalent perception was that of contempt, regarding the Gaels as an 'inferior' and often 'useless' race. The study also describes the battle which sympathetic journalists fought against this majority perception, and shows their disillusionment at what they saw at the time was a hopeless struggle. Within the same period, romanticised views are also examined in the light of how the Highlands were increasingly being turned into an aristocratic playground as well as reservation park for tourists, and a theme for pre-'Celtic Twilight' poets and novelists. Through the examination of various attitudes in the press, the thesis also presents the major issues debated in the newspapers relating to the Highlands. It draws attention to the fact that the question of land had already become a point of contention, thirty years before the 1880s land reform movement. The study concludes that in all the three sections of public opinion expressed in the press the Highlanders were seen as essentially a different race from the Lowlanders. -
CHAPTER-2 Charcutierie Introduction: Charcuterie (From Either the French Chair Cuite = Cooked Meat, Or the French Cuiseur De
CHAPTER-2 Charcutierie Introduction: Charcuterie (from either the French chair cuite = cooked meat, or the French cuiseur de chair = cook of meat) is the branch of cooking devoted to prepared meat products such as sausage primarily from pork. The practice goes back to ancient times and can involve the chemical preservation of meats; it is also a means of using up various meat scraps. Hams, for instance, whether smoked, air-cured, salted, or treated by chemical means, are examples of charcuterie. The French word for a person who prepares charcuterie is charcutier , and that is generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The word refers to the products, particularly (but not limited to) pork specialties such as pâtés, roulades, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." SAUSAGE A simple definition of sausage would be ‘the coarse or finely comminuted (Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means) meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ A sausage is a food usually made from ground meat , often pork , beef or veal , along with salt, spices and other flavouring and preserving agents filed into a casing traditionally made from intestine , but sometimes synthetic. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing , drying (often in association with fermentation or culturing, which can contribute to preservation), smoking or freezing. -
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green
BRITISH CHARCUTERIE AWARDS 2019 Words Henrietta Green 34 British Charcuterie Awards 2019NOW OPEN FOR ENTRIES, THE BRITISH CHARCUTERIE AWARDS ARE GOING FROM STRENGTH TO STRENGTH. LAST YEAR, THE LAUNCH YEAR, THERE WERE OVER 80 PRODUCERS ENTERING AROUND 450 PRODUCTS - THIS YEAR THEY ARE ON TARGET TO DOUBLE THE NUMBER. 35 Charcuterie – cured meat, game and poultry - covers a cornucopia of tantalising treats. Whether dry-curing or brining and then applying heat in some form – hot-smoking for example - in the northern European tradition or following the French, Spanish and Italian style of curing, fermenting and then air-drying, the techniques, tastes and actual products are far ranging From smoked venison to succulent salamis, coppa, rillettes, brawn, black pudding or bacon, hams, cheeks or even jowl – any and every part of the pig will do. Charcuterie is nose to tail cooking with every part of the animal used up. The possibilities are endless and the opportunities enormous. Chef Magazine is proud to be Media Partner to the British Charcuterie Awards and is supporting Class 8 that concentrates on “House Made” Charcuterie. This class is for all chefs whether working in a restaurant, hotel or pub kitchen who make charcuterie from meat, poultry or game to serve within their own restaurants or bars. 36 BRITISH CHARCUTERIE AWARDS 2019 Some chefs buy in meat ready butchered, others like Luke Holder at his “adventures in cured meats” and was thrilled to receive a Silver Harnett, Holder & Co buys in whole pigs, butchers them on-site with medal for his Yorkshire Mangalitsa coppa in the British Charcuterie virtually every bit of the carcass used in his restaurants. -
Sleat Housing Needs Survey
SLEAT HOUSING NEEDS SURVEY Thank to all those Sleat residents that returned the surveys and to Highland Council, Fearann Eilean Iarmain, Sabhal Mor Ostaig and Lochalsh and Skye Housing Association for agreeing to part fund this report. Sleat Housing Needs Survey 2014 | Rural Housing Scotland | Our Island Home !1 T A B L E O F C O N T E N T S Executive Summary .....................................................................................................4 1.0. Introduction ......................................................................................................6 1.1. Purpose of Study .....................................................................................................6 1.2. Methodology ............................................................................................................6 1.3 Literature Review & Data Analysis .........................................................................6 2.0. Area Profile ........................................................................................................7 2.1. Population ...............................................................................................................8 2.2. Households ...............................................................................................................8 2.3. Education ................................................................................................................9 2.4. Employment ............................................................................................................9 -
a - TASTE - of - SCOTLAND’S Foodie Trails
- a - TASTE - of - SCOTLAND’S Foodie Trails Your official guide to Scottish Food & Drink Trails and their surrounding areas Why not make a picnic of your favourite Scottish produce to enjoy? Looking out over East Lothian from the North Berwick Law. hat better way to get treat yourself to the decadent creations to know a country and of talented chocolatiers along Scotland’s its people and culture Chocolate Trail? Trust us when we say Wthan through its food? that their handmade delights are simply Eat and drink your way around Scotland’s a heaven on your palate – luscious and cities and countryside on a food and drink meltingly moreish! On both the Malt trail and experience many unexpected Whisky Trail and Scotland’s Whisky culinary treasures that will tantalise your Coast Trail you can peel back the taste buds and leave you craving more. curtain on the centuries-old art of whisky production on a visit to a distillery, while a Scotland’s abundant natural larder is pint or two of Scottish zesty and refreshing truly second to none and is renowned for ales from one of the breweries on the Real its unrivalled produce. From Aberdeen Ales Trail will quench your thirst after a Angus beef, Stornoway Black Pudding, day of exploring. And these are just some Arbroath Smokies and Shetland salmon of the ways you can satisfy your craving for and shellfish to Scottish whisky, ales, delicious local produce… scones, shortbread, and not to forget haggis, the range is as wide and diverse as Peppered with fascinating snippets of you can possibly imagine. -
New Entrants Newsletter Spring 2017
New Entrants NEWS The Farm Advisory Service was launched The facilitated workshops were run from in September 2016 and includes many the Western Isles down to Stranraer over opportunities for New Entrants to network, 14 different locations (see map). The learn, gain new skills, overcome barriers, workshops were designed to increase be mentored by peers and create successful business knowledge, aid succession farming businesses. decisions and increase technical skills. SAC Consulting have delivered a range of Workshops will be run again over winter workshops over the winter period which 2017/18, for further information on were designed to give new entrants to workshops in your area please contact agriculture a flavour of what’s involved when [email protected] entering into a farming business. Whether people have been looking to get a start on the farming ladder or are a younger member of an existing farming business, the workshops covered a variety of relevant topics. Fergus Ewing Addresses a Full scope to produce more pigs in Scotland. Robert Logan added: “Supporting enthusiasm into the House at New Entrants Conference industry is a priority for Scottish Government but this should not mask the need for new, young Rural Economy and Connectivity Cabinet or aspiring farmers to take control of their own Secretary Fergus Ewing has indicated he hopes to destiny.” increase funding available to new entrants and young farmers. Each of the inspiring speakers touched on the need go that extra mile, know your market and Mr Ewing was the keynote speaker at this year’s have a business plan that accounts for risk and New Entrants to Farming Gathering held at Perth volatility. -
Scotland-The-Isle-Of-Skye-2016.Pdf
SCOTLAND The Isle of Skye A Guided Walking Adventure Table of Contents Daily Itinerary ........................................................................... 4 Tour Itinerary Overview .......................................................... 13 Tour Facts at a Glance ........................................................... 15 Traveling To and From Your Tour .......................................... 17 Information & Policies ............................................................ 20 Scotland at a Glance .............................................................. 22 Packing List ........................................................................... 26 800.464.9255 / countrywalkers.com 2 © 2015 Otago, LLC dba Country Walkers Travel Style This small-group Guided Walking Adventure offers an authentic travel experience, one that takes you away from the crowds and deep in to the fabric of local life. On it, you’ll enjoy 24/7 expert guides, premium accommodations, delicious meals, effortless transportation, and local wine or beer with dinner. Rest assured that every trip detail has been anticipated so you’re free to enjoy an adventure that exceeds your expectations. And, with our new optional Flight + Tour Combo and PrePrePre-Pre ---TourTour Edinburgh Extension to complement this destination, we take care of all the travel to simplify the journey. Refer to the attached itinerary for more details. Overview Unparalleled scenery, incredible walks, local folklore, and history come together effortlessly in the Highlands and -
Preserving Summer Sausage and Meats
SP 50-735 Revised March 2020 Oregon State University Extension Service Preserving Meats Summer Sausage & Deli Style Meats Summer sausage can be successfully made at home. Recipes can be adapted to make them leaner than their commercial counterparts. Special seasonings can also be added. If you plan to grind your own meat, a meat grinder is recommended. Food processors can be used, but have limited versatility since they will only produce a fine grind. Some grinders come with casing attachments. The best casings are from the small intestine of hogs or sheep. Synthetic casings made from collagen or cellulose are also available. They can usually be purchased from butcher shops that make sausage. Sausage can also be shaped and cooked without a casing. Ingredients Meat: Sausages will be moister and hold together better if there is some fat in the meat. Regular grind beef, lamb, pork, and chicken work well. Venison and turkey might need a little pork or beef fat added. Mixing leaner meats with ground pork will make a leaner product. The standard recipe usually uses 4 pounds of ground venison or turkey to 1 pound of ground pork. Keep the meat as cold as possible during the entire sausage making process. Nonfat dry milk: You can add ¼-½ cup of nonfat dry milk per pound of meat to help hold leaner sausage together. Nitrates and Nitrites: Sodium and potassium nitrite and nitrate (saltpeter) have been added to cured meats for centuries. These additives have several purposes. They preserve the red color of meat; they help to give the distinctive cured flavor; and they inhibit the growth of Clostridium botulinum, the bacteria that cause botulism food poisoning. -
Chapter 18 : Sausage the Casing
CHAPTER 18 : SAUSAGE Sausage is any meat that has been comminuted and seasoned. Comminuted means diced, ground, chopped, emulsified or otherwise reduced to minute particles by mechanical means. A simple definition of sausage would be ‘the coarse or finely comminuted meat product prepared from one or more kind of meat or meat by-products, containing various amounts of water, usually seasoned and frequently cured .’ In simplest terms, sausage is ground meat that has been salted for preservation and seasoned to taste. Sausage is one of the oldest forms of charcuterie, and is made almost all over the world in some form or the other. Many sausage recipes and concepts have brought fame to cities and their people. Frankfurters from Frankfurt in Germany, Weiner from Vienna in Austria and Bologna from the town of Bologna in Italy. are all very famous. There are over 1200 varieties world wide Sausage consists of two parts: - the casing - the filling THE CASING Casings are of vital importance in sausage making. Their primary function is that of a holder for the meat mixture. They also have a major effect on the mouth feel (if edible) and appearance. The variety of casings available is broad. These include: natural, collagen, fibrous cellulose and protein lined fibrous cellulose. Some casings are edible and are meant to be eaten with the sausage. Other casings are non edible and are peeled away before eating. 1 NATURAL CASINGS: These are made from the intestines of animals such as hogs, pigs, wild boar, cattle and sheep. The intestine is a very long organ and is ideal for a casing of the sausage.