A relative of mine had several servant-girls who would, one day, have their fortunes told. The old Gipsy took them, one at a time, into an apartment of the house, and locked the door after her. My relative, feeling a curiosity in the matter, observed their operations, and overheard their conversation, through a chink in the partition of the room. A bottle of whiskey, and a wine glass, were produced by the girl, and the sorceress filled the glass, nearly full, with the spirits. Into the liquor she dropped part of the white of a raw egg, and taking out of her pocket something like chalk, scraped part of it into the mixture. Certain figures now appeared in the glass, and, muttering some jargon, unintelligible to the girl, she held it up between her eyes and the window. “There is your sweetheart now—look at him—do you not see him?” exclaimed the Gipsy to the trembling girl; and, after telling her a number of events which were to befall her, in her journey through life, she held out the glass, and told her to “cast that in her mouth”—“Me drink that? The Lord forbid that I should drink a drap o’t.” “E’ens ye like, my woman; I can tak’ it mysel,” quoth the Gipsy, and, suiting the action to the word, “cast” the whiskey, eggs and chalk[152] down her throat, in an instant. Knowing well that the idea of swallowing the glass in which their future husbands were seen, and their own fortunes told, in so mysterious a manner, would make the girls shudder, the cunning Gipsy gave each of them, in succession, the order to drink, and, the moment they refused, threw the contents of the “divining cup” into her own mouth. In this manner did the Gipsy procure, at one time, no less than four glasses of ardent spirits, and sixpence from each of the credulous girls.
The country-girls, however, never could stand out the operations of telling fortunes by the method of turning a corn-riddle, with scissors attached, in a solitary out-house. Whenever the Gipsy commenced her work, and, with her mysterious mutterings, called out: “Turn riddle—turn—shears and all,” the terrified girls fled to the house, impressed with the belief that the devil himself would appear to them, on the spot.
The Gipsies in Tweed-dale were never in want of the best of provisions, having always an abundance of fish, flesh, and fowl. At the stages at which they halted, in their progress through the country, it was observed that the principal families, at one time, ate as good victuals, and drank as good liquors, as any of the inhabitants of the country. A lady of respectability informed me of her having seen, in her youth, a band dine on the green-sward, near Douglass-mill, in Lanarkshire, when, as I have already mentioned, the Gipsies handed about their wine, after dinner, as if they had been as good a family as any in the land. Those in Fifeshire, as we have already seen, were in the habit of purchasing and killing fat cattle, for their winter’s provisions. In a communication to Blackwood’s Magazine, to which I will again allude, the illustrious author of “Waverley” mentions that his grandfather was, in some respects, forced to accept a dinner from a party of Gipsies, carousing on a moor, on the Scottish Border. The feast consisted of “all the varieties of game, poultry, pigs, and so forth.” And, according to the same communication, it would appear that they were in the practice of stewing game and all kinds of poultry into soup, which is considered very rich and savoury, and is now termed “Pottage a la Meg Merrilies de Derncleugh;” a name derived from the singular character in the celebrated novel of Guy Mannering.
But the ancient method of cooking practised among the Scottish Gipsies, and which, in all probability, they brought with them, when they arrived in Europe, upwards of four hundred years ago, is, if I am not mistaken, new to the world, never having as yet, that I am aware of, been described.[153] It is very curious, and extremely primitive, and appears to be of the highest antiquity. It is admirably adapted to the wants of a rude and barbarous people, travelling over a wild and thinly-inhabited country, in which cooking utensils could not be procured, or conveniently carried with them. My facts are from the Gipsies themselves, and are corroborated by people, not of the tribe, who have witnessed some of their cooking operations.
The Gipsies, on such occasions, make use of neither pot, pan, spit, nor oven, in cooking fowls. They twist a strong rope of straw, which they wind very tightly around the fowl, just as it is killed, with the whole of its feathers on, and its entrails untouched. It is then covered with hot peat ashes, and a slow fire is kept up around and about the ashes, till the fowl is sufficiently done. When taken out from beneath the fire, it is stripped of its hull, or shell, of half-burned straw-rope and feathers, and presents a very fine appearance. Those who have tasted poultry, cooked by the Gipsies, in this manner, say that it is very palatable and good. In this invisible way, these ingenious people could cook stolen poultry, at the very moment, and in the very place, that a search was going on for the pilfered article.
The art of cooking butcher-meat among the Gipsies is similar to that of making ready fowls, except that linen and clay are substituted for feathers and straw. The piece of flesh to be cooked is first carefully wrapped up in a covering of cloth or linen rags, and covered over with well wrought clay, and either frequently turned before a strong fire, or covered over with hot ashes, till it is roasted, or rather stewed. The covering or crust, of the shape of the article enclosed, and hard with the fire, is broken, and the meat separated from its inner covering of burned rags, which, with the juice of the meat, are reduced to a thick sauce or gravy. Sometimes a little vinegar is poured upon the meat. The tribe are high in their praise of flesh cooked in this manner, declaring that it has a particularly fine flavour. These singular people, I am informed, also boiled the flesh of sheep in the skins of the animals, like the Scottish soldiers in their wars with the English nation, when their camp-kettles were nothing but the hides of the oxen, suspended from poles, driven into the ground.
The only mode of cooking butcher-meat, bearing any resemblance to that of the Gipsies, is practised by some of the tribes of South America, who wrap flesh in leaves, and, covering it over with clay, cook it like the Gipsies. Some of the Indians of North America roast deer of a small size in their skins, among hot ashes. An individual of great respectability, who had tasted venison cooked in this fashion, said that it was extremely juicy, and finely flavoured. In the Sandwich Islands, pigs are baked on hot stones in pits, or in the leaves of the bread-fruit tree, on hot stones, covered over with earth, during the operation of cooking. It is probable that the Gipsy art of cooking would be amongst the first modes of making ready animal food, in the first stage of human society, in Asia—the cradle of the human race.[154] Substitute linen rags for the leaves of trees, and what method of cooking can be more primitive than that of our Scottish Gipsies?
The Gipsy method of smelting iron, for sole-clout for ploughs, and smoothing-irons, is also simple, rude, and primitive.[155] The tribe erect, on the open field, a small circle, built of stone, turf, and clay, for a furnace, of about three feet in height, and eighteen inches in diameter, and plastered, closely round on the outside, up to the top, with mortar made of clay. The circle is deepened by part of the earth being scooped out from the inside. It is then filled with coal or charred peat; and the iron to be smelted is placed in small pieces upon the top. Below the fuel an aperture is left open, on one side, for admitting a large iron ladle, lined inside with clay. The materials in the furnace are powerfully heated, by the blasts of a large hand-bellows, (generally wrought by females,) admitted at a small hole, a little from the ground. When the metal comes to a state of fusion, it finds its way down to the ladle, and, after being skimmed of its cinders, is poured into the different sand moulds ready to receive it.
[121] This claim appears doubtful, for there were Gipsies of the name of Baillie (Bailyow) as far back as 1540, as already mentioned. However, the particulars of the laird’s intrigue with the beautiful Gipsy girl, are imprinted on the minds of the Gipsies of that name at the present day.