[no dates given]

Earlier in the year, when Ken was about to visit Auchinleck, Alec had a quixotic duty to perform at Kinloch Lodge, delivering a book of old recipes gathered by Wilma Paterson to the high-class chef and hostess Claire Macdonald, who has run the Lodge hotel for 40 years.

Alec was impressed by her wally parrots. The staff were unimpressed by his muddy waterproofs.

“there are two

but only one

Here are two recipes from Wilma’s book using plants we have already mentioned, bog-myrtle and raspberry.

Raspberry-leaf Tea

This is a remedy for chills and influenza. Use 1 oz of dried leaves to 1 pint of water. Make it as you would China tea and take sweetened with honey.

Bog-myrtle Beer

10 oz malt extract
8 0z sugar
1 dessertspoon dried yeast
1 gal water
1 oz dried bog-myrtle (a little more if using it fresh)

Boil the bog-myrtle in the water for several minutes. Strain onto the malt and sugar in a stone jar. Stir well till dissolved and, when lukewarm, sprinkle on the yeast. Cover with a cloth and leave in a warm place to ferment for five or six days. Siphon the beer off the sediment and bottle in screw-top bottles, adding 1 teaspoon of sugar to each bottle. Leave for at least a week before drinking.


Paterson, Wilma, A Country Cup (1980)
Macdonald, Claire, Lifting the Lid, A Life at Kinloch Lodge (2012)