Lord Selkirk Archives > East Coast Slang Heritage

Crofters

He was born into Scottish peerage in 1771 in Kirkudbrightshire, Scotland. He had not expected to ever inherit the family estate so he set out for Edinburg. Here he studied to become a lawyer. There was unrest in Scotland during this time. Scots were being ousted from their homes by greedy landlords. He had genuine concern for these displaced farmers or crofters. (A crofter was a tenent on a small farm or croft). I think he was born of a different kilt and thank goodness for that. Lord Selkirk was determined to resettle these people in British North America.

Highlands(craighunter/Pixabay)

Scots in PEI

In 1799; he used his inheritance to finance, travel and locate places to settle these people. He purchased 80000 acres of land in present day Belfast PEI. He presented his plan to the British Government but they flatly refused to support his efforts. Financing three ships; he successfully relocated approximately 800 crofters to the island; in August of 1803. Each family was given an average of 100 acres of pure forest land; at a minimal price. The lands were alotted to groups of four families. This way they could provide support and comfort to each other while making their land habitable. His task at hand was highly successful. To this day, you can still find MacAulays, MacLeans, MacDonalds and many other Scottish surnames in PEI.

Pei Farmland(meganelford0/Pixabay)

You might wonder what happened to Lord Selkirk. He went on to settle more of the crofters in Ontario and also played a major part in their settling in Winnipeg. In 1817; he departed North America after some involvement with the Hudson Bay Company. He spent his years in Europe where he died in Pau France in 1870. He certainly did well by his countrymen.

Check out the Scots recipe for Bannoch in Mamma’s East Coast Kitchen. Yum!

Is Bannoch a bread or scone? Is it rooted from the Scots or the Indigenous Peoples? It was originally a heavy, round, flat bread made of unleavened oatmeal or barley dough, lard and water. It was cooked on a griddle or stane(stone) on an open fire. Once it bubbled you could flip it to cook the other side. Todays bannoch uses leavened flours with a much lighter and airy texture and baked in an oven. Much like a scone. There are many many variations of ingredients and and methods of cooking. The English version was comprised of pastry rather than the bread dough.

Scottish Origin

The Scottish Bannoch was a common food in festivals and rituals and the most common one was at the changing of the Gaelic seasons. St. Brides for spring, Bealtaine for summer, Lammas for autumn harvest and Samhain for winter. There was a recipe for most any occassion. Selkirk bannoch is probably the most common and resembles a fruitcake with lots of raisins. It was named for Selkirk Scotland where it was first made.

North American Origin

Indigenous North American bannoch(Inuvialuk) is a type of flat bread. It was initially made using local resources of corn, roots, tree sap and flour from acorns and camas bulbs. It was then pan fried(stone) on an open fire. It resembled a flat bread. Today it is a traditional soul food!

There is question as to the origin of bannoch. Given the minimal resources at the time; the basic flat bread was common in England, Scotland and North America. Today’s recipes vary and you may have your favorite passed onto you by family. Bannoch; as we know it, now resembles a light and fluffy scone with or without raisins. Yum! Flat bread derives from the traditional form of Bannoch fried in a pan. Do you have a favorite recipe?

Recipe serves 8

INGREDIENTS

6 cups (1.5 L) flour

6 Tbsp (90 mL) baking powder

3 ½ cups (875 mL) milk, warmed

¼ cup (60 mL) vegetable oil

1. In large bowl, mix together flour, baking powder, milk and oil. Stir until dough comes together in a ball; do not overmix. Shape into rough oval; place on baking sheet or oven-safe casserole dish.

2. Bake in 400°F (200°C) oven “until a beautiful golden brown,” about 30 minutes.

3. Serve warm or cooled.
Read more at http://www.foodnetwork.ca/recipe/traditional-bannock/16288/#SmH57uZle4hfVwDM.99

Lord Selkirk and the Scots