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' re-enactments.

 

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 www.droverstryst.co.uk for 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.