p. 169,) or describes the "famous fat brose, for which Scotland has long been celebrated," as formed by skimming off the fat when boiling the hough, pouring it upon oatmeal, and seasoning with pepper and salt; or indulges in the humbler brose of the ploughman in his bothy, he evidently enjoys every thing set before him so much, that we are sure he must lay on the fat kindly.

An noo tat ye a' ken ta wull o' ta lairt, I'll e'en gang hame and sup my brose.