Black and white photograph of Mary MacLean, Balevullin.
Mary MacLean with two sheep photographed by George Holleyman outside her thatched cottage in Balevullin in the early 1940s. Note the whale vertebrae in the foreground.
Mary MacLean of Balevullin
Photograph of Mary MacLean of Balevullin at her spinning wheel.
Courtesy of Ms Linda Gowans
George Holleyman, an archaeologist in the RAF police posted to Tiree during World War II, photographed Mary MacLean at her spinning wheel in the garden of her croft at Balevullin. Mary kept five cows and around twenty-five sheep and grew no crops other than potatoes.
To the right of the photograph is the top stone of a rotary quern. It is thought that rotary querns were introduced to Britain by the Romans around 2,000 years ago. Two women would sit on the ground with the quern between them, feeding grain into the central hole in the upper stone which was rotated by hand using a handle.
This was enormously time-consuming work. In ‘The Statistical Account of Scotland’ of the 1790s, Rev. Archibald MacColl estimated ‘by the lowest calculation, the work of 50 women is yearly lost at grinding’.
Black and white photograph of Mary MacLean, Balevullin.
Mary MacLean spinning wool in her garden at Balevullin, photgraphed by George Holleyman in the early 1940s. Note the drystone walling and quern stone.
Isabella MacLean of Kilmoluaig using a cheese press
Photograph of Isabella MacLean of Kilmoluaig using a cheese press.
Courtesy of Ms Linda Gowans
Isabella MacLean was photographed using a cheese press in Kilmoluaig by George Holleyman, an archaeologist posted to RAF Tiree during World War II. The press was made in the local smiddy. The screw, which turns through an iron hoop set into a large stone, tightens on to the wooden cheese vat, removing excess whey.
Rennet was used to curdle the warmed milk and sometimes salt was added or caraway seeds. The curds were squeezed by hand, wrapped in muslin, put in the cheese vat and pressed. The whey would be fed to calves.
After two to three days, the press would be screwed down another turn. The cheese would be left there for a week then put on a shelf to dry and form a skin. It would be ready for eating in a fortnight.
Black and white photograph of Isabella MacLean, Kilmoluaig.
Isabella MacLean is pictured here using a cheese press made in the local smiddy. The screw, which turns through an iron hoop set into a large stone, tightens on to the wooden cheese vat, removing excess liquid. Rennet was used to curdle the warmed milk and sometimes salt was added, or caraway seeds. The curds were squeezed by hand, wrapped in muslin, put in the cheese vat and pressed. The whey would be fed to calves. After 2-3 days, the press would be screwed down another turn. The cheese would be left there for a week then put on a shelf to dry and form a skin. It would be ready for eating in a fortnight. The cheese press is part of An Iodhlann`s collection.
Archibald MacLeod of Balevullin
Photograph of Archibald MacLeod thatching an outhouse in Balevullin in the 1940s
Courtesy of Ms Linda M. Gowans
George Holleyman, an archaeologist posted to Tiree during World War II, photographed Archibald MacLeod thatching an outhouse in Balevullin in the early 1940s. Thatching is started down at the tobhta, the ledge at the top of the wall, with the first row of sheaves being put on tips upwards.
After the first row, the sheaves are placed tips downwards until the ridge is reached when they are laid across the top with the tips on alternate sides. The thatch is put on thicker at the back, the windward side, and slightly halfway up the roof to give a more rounded shape.
As new thatch is laid on top of old, the ridge becomes almost flat. At this stage, the thatch has to be partially stripped off before the next layer is applied. Re-thatching is required every two to three years.
Black and white photograph of Archibald MacLeod, Balevullin.
Tiree has the greatest concentration of surviving thatched houses in the Scottish islands. In the photograph, Archibald MacLeod is shown thatching an outhouse in Balevullin. The rafters are first overlain with a layer of thin turf slices carefully cut from the moorland and tapered at the sides so that they lie flush on the roof. The thatching material, usually marram grass, is cut with a scythe between September and March and tied into small sheaves which are then positioned on top of the turf. The completed thatch is secured with wire netting weighted down with heavy beach pebbles. Re-thatching is required every 2-3 years.
Black and white photograph Murdoch and Peggy Cameron and Ian Atkins taken in 1948.
The shop in Balevullin in 1948 where Murdoch Cameron did his butchering. L-R: Peggy and Murdoch Cameron, Ian Atkins.
Black and white photograph of John Brown, Scarinish Hotel, 1946.
John Brown, Scarinish Hotel, 1946.
The Whitehouse MacLeans with a horse-drawn reaper in around 1920.
Photograph of the MacLean family from Whitehouse with a horse-drawn reaper.
Courtesy of Mr Angus MacLean
The MacLean family from Whitehouse, Cornaigbeg are pictured cutting corn with a horse-drawn reaper. This was a tremendous advance on the sickle and scythe. Use of the scythe needed strength and skill and one man could cut only a quarter acre in a day.
Two men sat on the reaper, one to guide the horses which walked beside the standing corn while the other tilted the reaper’s platform when enough corn for a sheaf had gathered. He then pushed it off with an angled rake. The sheaves were tied by people following behind the reaper.
Binders pulled by three horses replaced the reaper. Mechanically operated implements drawn by tractors eventually took over after World War II.
Black and white photograph of cutting corn at Whitehouse.
Cutting corn by reaper at Whitehouse, Cornaig. L-R: Donald MacLean (Big Donald), Charles MacLean (Curly), Tom MacLean, Hector MacLean (Curly’s father), Donald MacLean (father of Tom and Big Donald), unknown, Murdoch MacLean (Curly’s brother).
Cutting corn by a reaper was a tremendous step forward from the sickle and scythe. Sickle work was done mainly by women. Four or five would work together cutting handfuls of corn at a time which were then tied together by the men. The scythe had a blade approx. 2.5 ft long (85 cm) and was handled by the men. A man could cut fully a quarter acre in a day.
The reaper was powered by horses. A cross-member board 4 ins by 2 ins (10 cm x 5 cm) and 4.5 ft long (137 cm) was bolted to the cutting blade of the reaper by hinges, allowing it to operate up and down. Ten strips of wood 4 ins by 1 in (10 cm x 2.5 cm) and 2.5 ft long (75 cm) were placed at 4 inch (10 cm) intervals at right angles to the cross-member. A pedal which was attached to the cross-member was pressed down by the worker’s right foot. This allowed the corn to gather on the platform. He then released the pedal and the platform tilted to the ground. The corn was finally pushed off with the tilting rake. Enough corn to make a whole sheaf then lay on the ground in readiness for the people following behind to tie it. Note the central figure, Hector MacLean, has a tilting rake specially designed to remove corn from the platform.
Binders pulled by 3 horses replaced the reaper. Mechanically operated implements drawn by tractors eventually took over.
Black and white photograph of Peggy MacEachern in 1940.
Peggy MacEachern with a calf outside Creag Mhor in Cornaigbeg in 1940.
Black and white photograph of Leipan, Felag, Mairi and Peggy MacEachern in 1940.
L-R: Leipan (Archie), Felag, Mairi and Peggy MacEachern in 1940.
Black and white photograph of Felag, Mairi and Peggy MacEachern in 1940.
L-R: Felag, Mairi (sister-in-law) and Peggy MacEachern in 1940
