One of the great Scottish traditions was the Drovers' Trysts at towns
such as Falkirk and Crieff when thousands of cattle were herded to
market from The Highlands. The Drovers' Tryst at Crieff was held at
Michaelmas and was one of the major cattle markets in Scotland. For
example, in 1723, 30,000 beasts were sold at Crieff for 30,000 guineas.
The historic Crieff Tryst will be remembered this month in the third
Crieff & Strathearn Drovers' Tryst Walking Festival which runs from
Saturday 9 October until Saturday 16 October 2004. The Festival draws
heavily on the history and heritage of Crieff, and the surrounding area,
with many of the old drove walks being re-trod along with 'drovers'
The Festival offers three different walks each day in the Strathearn
area of Perthshire, with a variety of other outdoor activities available
and an interesting events programme running alongside the walks. Many of
the walks are 'family friendly' and there are some events dedicated to
young adults (12-16 years). A procession through Crieff, with pipe bands
leading the walkers, will see a send off from celebrated author and
hillwalker Cameron McNeish.
The story of the Tryst is reflected in the programme with the opening
evening event by Celtic Menage, who tell the story of Cattle Drovers
through song and stories, linking it to latter day cowboys of the USA.
The Festival concludes with its own modern day version of the Tryst - a
Farmers' Market with Stagecoach rides, bucking bronco and Highlanders
mingling in the crowd, and a Drovers' Ceilidh at night.
All walks are being offered free-of-charge, however participation in the
Festival requires the completion of a booking form (still no charge)
which can be printed off the website. Visit
full details.Katy Galbraith, Festival Coordinator, extends a special
welcome to all Flag visitors and promises that the third Festival will
be a week to remember!
This week's recipe offers a combination of chicken and soup to warm the
cockles of your heart after a day spent outdoors in the splendour of the
Scottish Autumn. Chicken Dish for Supper comes courtesy of our old
friends in the Dumfriesshire Federation of the SWRI, Holywood Institute.
Chicken Dish for Supper
Line casserole dish with cooked broccoli. Chop cooked chicken and spread
over broccoli. Add mushrooms (optional), and a tin of Campbell's
condensed soup, chicken or mushroom, and half a cup of mayonnaise.
Sprinkle breadcrumbs and grated cheese over mixture. Bake in a moderate
oven for ten to twenty minutes or until golden brown.