Note 379 — Chapter IV
Reading edition
Footnote 379
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(return)
A. Goodrich-Freer, "More Folklore from the Hebrides," Folk-lore, xiii. (1902) p. 41. The St. Michael's cake (Strùthan na h'eill Micheil), referred to in the text, is described as "the size of a quern" in circumference. "It is kneaded simply with water, and marked across like a scone, dividing it into four equal parts, and then placed in front of the fire resting on a quern. It is not polished with dry meal as is usual in making a cake, but when it is cooked a thin coating of eggs (four in number), mixed with buttermilk, is spread first on one side, then on the other, and it is put before the fire again. An earlier shape, still in use, which tradition associates with the female sex, is that of a triangle with the corners cut off. A strùhthan or strùhdhan (the word seems to be used for no other kind of cake) is made for each member of the household, including servants and herds. When harvest is late, an early patch of corn is mown on purpose for the strùthan" (A. Goodrich-Freer, op. cit. pp. 44. sq..)