M. Max O'Rell oM "Parritch."

Evening Star, Issue 7412, 6 January 1888, Page 3

M. Max O'Rell oM "Parritch."

The following extract is from M. O'ftell's new book, entitled ' L'Ami Macdonald' ; " The national dish of Scotland is oatmeal pudding, called porridge, pronounced parritch, by the natives. Porridge, is served to breakfast in all Scottish houses, from the castle to the cot. It is the first dish at breakfast, or the only ope, according, to means, Porridge is a food which noth strengthens and satisfies, and which, it would appear, is a considerable aid to the normal development of the bony system. More than one sturdy Scottish student, with healthy hue but empty purse, breakfasts on a plateful of porridge that he Srepares himself; while the gilded youth of xford and Cambridge breakfast like princes. I have met a roadman near Dumfries, who, with a wage of twelve shillings a week, has raised a family of eight children, all very chubby and radiant with health, thanks to porridge. The eldest, a fine lad of eighteen years, had gained a bursary at Aberdeen University. In England none of the liberal professions would have been open to him. The lower c'asses in England do not condescend to eat porridge. They must have their butcher - meat twice a day, with beer and other liquors. Twenty years of prosperity and high wages have spoilt aiid ruined the working class in England. Now the wages are low, or, rather, there is less work ; these people never dreamed of laying past a penny during their palmy days, and they now pull a wry face. They are not cured, for all that. They would feel insulted if you offered them

porridge. A young lady who quite recently wished to confer upon us the honor of serving us in the capacity of cook, refused one day to take some porridge that my wife offered her, saying ! 'lt is good enough for poor people in the workhouse, this oatmeal pudding ; but, thank goodness, I have not come to that yet.' No, but it will come to that. When a Scottish servant receives her wages, she imitates the wisdom of the French servant of the provinces—she pays a visit to the savings bank. When an English servant receives her wages she goes right off to buy a new bonnet and to have her photograph 'took.' I had always imagined that porridge should be taken before other food. But having heard a stotlt Scotsman asked to be served with his porridge after sausage and potatoes, I ventured to ask him the reason. 'HoW is it that you take the porridge last ?' said I. ' Ay, mon,' replied he,' its to fill up the chinks.' Ask a Scottish country lad what he has had for breakfast, and he will proudly reply: ' Parritch, mon.' And for dinner ? ' Parrritch.' And for supper ? ' Parrrritch.' If he had a fourth meal he would manage to introduce an 'r' more. I like the people who roll their ' r's '; they have some vim. To make hare-soup, you must first catch your hare; to make a Zouave, you must have Frenchman; to make xovrkraut, you must be a German (to eat it, also); to make porridge, you must be a Scotsman.