Gradan

Gradan was an expeditious Scottish method of drying grain for the quern, by burning the straw.^[1] This term was sometimes anglicised as graddan, graddin or greddin, or Graydon meal for the resulting product. It was corn or meal prepared after the ancient custom of the Gael. A woman sitting down, took a handful of corn and holding it in her left hand by the stalks, she set fire to the ears, which were at once in a flame. In her right hand she held a stick, which she very dexterously beat the grain out the very instant the husks were quite burnt.^[2] By this simple process, corn may be cut down, winnowed, ground, dried, and baked within half an hour. In separating the meal from the husks, instead of stoves, they made use of a sheepskin, stretched on a hoop, minutely perforated by a small hot iron. The bread which is made is considered very salubrious, and was extremely pleasant to the palate of the Gael.

Another method, almost the same, used in Uist was when the grain end of the sheaf was put into the flame of the fire, and when the chaff and ends of the straw were well alight, the sheaf is held over a clean-swept part of the hearth, or over some vessel, when the grain drops off.

The term "gradan" was also used for snuff.^[1]

This article incorporates text from Dwelly's [Scottish] Gaelic Dictionary (1911). (Gradan)

References

^ ^a ^b "Dictionaries of the Scots Language:: SND :: graddan".
^ Martin, Martin; Johnson, Samuel; Boswell, James (29 November 1703). "A description of the Western Islands of Scotland. : Containing a full account of their situation, extent, soils, product, harbours, bays, tides, anchoring places, and fisheries. The ancient and modern government, religion and customs of the inhabitants, particularly of their druids, heathen temples, monasteries, churches, chappels, antiquities, monuments, forts, caves, and other curiosities of art and nature. Of their admirable and expeditious way of curing most diseases by simples of their own product. A particular account of the second sight, or faculty of forseeing things to come, by way of vision, so common among them. A brief hint of methods to improve trade in that country, both by sea and land. With a new map of the whole, describing the harbours, anchoring places, and dangerous rocks, for the benefit of sailers. To which is added a brief description of the Isles of Orkney, and Schetland". London, : Printed for Andrew Bell, at the Cross-Keys and Bible in Cornhill, near Stocks-Market – via Internet Archive. THE ancient way of dressing corn, which is yet used in several isles, is called graddan, from the Irish word grad, which signified quick. A woman sitting down takes a handful of corn, holding it by the stalks in her left hand, and then sets fire to the ears, which are presently in a flame. She has a stick in her right hand, which she manages very dexterously, beating off the grain at the very instant when the husk is quite burnt; for if she miss of that she must use the kiln, but experience has taught them this art to perfection. The corn may be so dressed, winnowed, ground, and baked within an hour after reaping from the ground. The oat bread dressed as above is loosening, and that dressed in the kiln astringent, and of greater strength for labourers: but they love the graddan, as being more agreeable to their taste. This barbarous custom is much laid aside since the number of their mills increased. Captain Fairweather, master of an English vessel; having dropped anchor at Bernera of Glenelk over against Skye, saw two women at this employment and wondering to see so much game and smoke he came near, and finding that it was corn they burnt, he ran away in great haste telling the natives that he had seen two mad women very busy burning corn. The people came to see what the matter was, and laughed at the captain's mistake, though he was not a little surprised at the strangeness of a custom that he had never seen or heard of before.

This Scotland-related article is a stub. You can help Wikipedia by expanding it.

This agriculture article is a stub. You can help Wikipedia by expanding it.

[auto-1] "Dictionaries of the Scots Language:: SND :: graddan".

[2] Martin, Martin; Johnson, Samuel; Boswell, James (29 November 1703). "A description of the Western Islands of Scotland. : Containing a full account of their situation, extent, soils, product, harbours, bays, tides, anchoring places, and fisheries. The ancient and modern government, religion and customs of the inhabitants, particularly of their druids, heathen temples, monasteries, churches, chappels, antiquities, monuments, forts, caves, and other curiosities of art and nature. Of their admirable and expeditious way of curing most diseases by simples of their own product. A particular account of the second sight, or faculty of forseeing things to come, by way of vision, so common among them. A brief hint of methods to improve trade in that country, both by sea and land. With a new map of the whole, describing the harbours, anchoring places, and dangerous rocks, for the benefit of sailers. To which is added a brief description of the Isles of Orkney, and Schetland". London, : Printed for Andrew Bell, at the Cross-Keys and Bible in Cornhill, near Stocks-Market – via Internet Archive. THE ancient way of dressing corn, which is yet used in several isles, is called graddan, from the Irish word grad, which signified quick. A woman sitting down takes a handful of corn, holding it by the stalks in her left hand, and then sets fire to the ears, which are presently in a flame. She has a stick in her right hand, which she manages very dexterously, beating off the grain at the very instant when the husk is quite burnt; for if she miss of that she must use the kiln, but experience has taught them this art to perfection. The corn may be so dressed, winnowed, ground, and baked within an hour after reaping from the ground. The oat bread dressed as above is loosening, and that dressed in the kiln astringent, and of greater strength for labourers: but they love the graddan, as being more agreeable to their taste. This barbarous custom is much laid aside since the number of their mills increased. Captain Fairweather, master of an English vessel; having dropped anchor at Bernera of Glenelk over against Skye, saw two women at this employment and wondering to see so much game and smoke he came near, and finding that it was corn they burnt, he ran away in great haste telling the natives that he had seen two mad women very busy burning corn. The people came to see what the matter was, and laughed at the captain's mistake, though he was not a little surprised at the strangeness of a custom that he had never seen or heard of before.

[1]

[2]