Allison Bain; Or, By a Way She Knew Not

by Margaret M. Robertson

And thus on through all the weary way, her thoughts would travel through days of still content, through doubt, and fear, and anguish, to the end, only to begin again.

If Dr Fleming had known what good reason there was for the fears which he had unconsciously betrayed to the minister, he would hardly have ventured to send Allison Bain to the house of his friend. But he could have done nothing better for her. A change was what she needed—something to take her out of herself, to make her forget, even for a little while, now and then, what the last year had brought her. With new scenes and faces around her, new duties and interests to fill up her time and thoughts, she had the best chance of recovering from the strokes which had fallen upon her, and of “coming to herself” again.

For nothing had happened to her that is not happening to some one every day of the year. Sin and sorrow and terrible suffering had touched her and hers. One had sinned, all had suffered, and she was left alone to bear the burden of her changed life, and she must bear it for her brother’s sake. And she had no refuge.

For her faith in God had been no stronger than her faith in her brother, and her brother had failed her. And God had not put out a hand to help him—to save him from his sin and its consequences, and nothing could be changed now.

Yet the first months of winter did something for her, though her mistress hardly discovered it, and though she did not know it herself. Her day’s work tired her in a natural, healthy way, so that after a time her sleep at night was unbroken, and she had less time for the indulgence of unhappy thoughts. But she did not, for a good while after three months were over, take much conscious pleasure in anything that was happening around her.

She had much to do. The short days of winter were made long to her. For hours before the slow coming dawn she was going softly about the kitchen in the darkness, which the oil-lamp that hung high above the hearth hardly dispelled. When she had done what could be done at that hour within the house, there was something to do outside. For cripple Sandy, whose duty it was to care for the creatures, did not hurry himself in the winter mornings; and Allison, who knew their wants and their ways, and who all her life had had to do with the gentle creatures at home, would not let them suffer from neglect. By the dim light of the lantern hung from the roof, she milked the cows and fed them, and let in the welcome light upon the cocks and hens; and went to all corners of the place, seeing at a glance where a touch of her hand was needed. And she was conscious of a certain pleasure in it after a time.

Then there was the house “to redd up,” and the porridge to make, for the elder lads had to set out early to their school, and their breakfast must be over when their father came down to have worship before they went away. Then came the parlour breakfast, and then the things were to be put away, and dinner-time was at hand, and so on till the day was over. Truly there was enough to do, washing and ironing, cleaning and cooking, coming and going—the constant woman’s work which is never done.

As for the cooking, there was no time for the making of dainty dishes in the manse, even if there had been no better reason for dispensing with them. Oatmeal was the staple of the house, of course—the food which has made bone and muscle for so many who stand in high places on both sides of the sea. There was the invariable porridge in the morning, supplemented by the equally invariable cakes. Not the sweet morsels which the name may suggest to some folk—but, broad discs of meal and water, cut into quarters for the sake of convenience, and baked on a griddle—solid but wholesome.

There was a variety of them. There were soft cakes, and crisp cakes, and thick bannocks, and sometimes there were “scones” of barley-meal. The “loaf-bread” came from the baker’s; so did the rare buns and baps, and the rarer short-bread for great and special occasions. Beef and mutton were not for everyday use. They had fowls and they had fish of the best, for in those days the London market did not devour all that the sea produced, and the fishwives tramped inland many miles, with their creels on their backs, glad to sell their fish to the country folk. They had soup often, and always potatoes and some other vegetables; but milk and oatmeal, prepared in various ways, was the principal food for the bairns of the manse, and for all other bairns as well.

Were they to be commiserated, the lads and lassies, who in manse and farmhouse and cottage had to content themselves with such simple, unvarying fare? They did not think so, for except in books, they knew nothing of any other way of life. I do not think so, because I have seen other ways and their results. Besides, luxury is a comparative term, like wealth, or a competence; and the occasional slice of loaf-bread, with jelly or even treacle on it, probably gave greater satisfaction to the children of that country, and that time, than the unlimited indulgence in cakes and pastry, or creams and ices can give to the experienced young people of the present day, in some other countries, who, taking the usual comprehensive survey of the luxuries prepared for the frequenters of city hotels or watering-places, are sometimes obliged to confess themselves “disappointed in the fare!”