This reminiscence brought the Welsh Inns in general before me; with the women in their round hats, and the harpers with their white beards (venerable, but humbugs, I am afraid), playing outside the door while I took my dinner. The transition was natural to the Highland Inns, with the oatmeal bannocks, the honey, the venison steaks, the trout from the loch, the whisky, and perhaps (having the materials so temptingly at hand) the Athol brose. ~ The Holly-Tree