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NEWS FROM THE MEWS 21

Submitted by Editor on

1869–73

ONE GUINEA REWARD.[1]—JOHN FRASER, a Skinner, recently residing at Ann’s Court, Canonmills,[2] having deserted his child Hugh, aged four years or thereby, who has become chargeable to the Parish of St Cuthbert’s, the Subscriber will pay the above Reward to any party who will give such information as will lead to the apprehension of the said John Fraser.

He is about 35 Years of Age, Middle Size, Fair Complexion, Roman Nose, and wants the Fourth Finger of one of his hands.

NEWS FROM THE MEWS 20

Submitted by Editor on

March 1869

Letters to the Editor.

THE WATER SUPPLY.

Sir,—I will be obliged by your inserting the inclosed correspondence. Bailie Russell is not only high in authority, but one of the Special Committee for inflicting the proposed legislative enactments that are likely to saddle us with hundreds of thousands.

NEW VISION FOR INVERLEITH HOUSE

Submitted by Editor on

Inverleith House in the Botanic Gardens has secured funding to deliver a three-year programme of multidisciplinary engagement between artists and ecology scientists.

In partnership with the Serpentine Galleries in London, the gallery will be called Climate House, and offer a transformative, transdisciplinary space ‘welcoming the broadest possible audience to challenge the Climate Crisis’.

NEWS FROM THE MEWS 19

Submitted by Editor on

1868–69

ALEXANDER SELKIRK, THE ORIGINAL OF ROBINSON CRUSOE. 

The following letter has been sent to Commodore Powell and the officers of H.M.S. Topaze,[1] on the occasion of their erecting a tablet to the memory of Alexander Selkirk, by the only surviving relatives of this world-renowned sailor, who lived in solitude for four years and four months on the island of Juan Fernandez.[2]

COOKING WITH GIADA CANDERLE

Submitted by Editor on

TRADITIONAL POTATO GNOCCHI WITH BUTTER AND SAGE DRESSING

In Italian we have a saying which goes: Giovedí gnocchi, venerdí pesce, sabato trippa (Thursday gnocchi, Friday fish, Saturday tripe). Gnocchi was traditionally a dish which was cooked and eaten on a Thursday to store up a starchier, more calorific meal before the conventionally Catholic meat-free Friday.