A spurtle it is

 

    Well done to all those who identified the mystery object as a spurtle or porridge-stick. I used it this morning to stir my porridge, and what a grand job it did!

    I spotted the spurtle in the shop at Gladstone's Land, the seventeenth century tenement in the Old Town, and never having owned one before, I paid my £2.50 and can now have an authentic porridge experience - that is, if I want to follow the detailed instructions in F. Marian McNeill's The Scots Kitchen, of which I'll quote a small excerpt:

"Bring the water to the boil and as soon as it reaches boiling-point add the oatmeal, letting it fall in a steady rain from the left hand and stirring it briskly the while with the right, sunwise, or the right-hand turn for luck - and convenience. A porridge-stick, called a spurtle, and in some parts a theevil, or, as in Shetland, a gruel-tree, is used for this purpose."

The book goes on to talk about porringers, which must be cold, and instructs that each spoonful of porridge be dipped into one's individual bowl of cream or milk or buttermilk, before being conveyed to the mouth. The traditional porridge bowl was made of hardwood, "preferably birch, because of its sweetness", and horn spoons were commonly used for porridge and broth and were preferred to metal ones "which are apt to become unpleasantly hot" - that's my father's horn spoon in the picture, and given the signs of wear, it was much used by him when he was a boy.

    As to what to put on your porridge, well, I think I'd get a raised eyebrow from Floss McNeill if she saw my morning serving accompanied by yogurt and blackberries, blueberries or rasps. She does quote someone writing in The Scotsman in 1939 who recalled childhood Sundays when, if he or she had been good during the week, they'd be allowed their initials in treacle on their porridge, and then cream. Someone else was reported as drawing a dromedary with syrup on the surface of the porridge to encourage reluctant eaters. One more thing - and this is news to me - it is traditional, apparently, to stand whilst supping porridge, "whether this has any mystical significance or is merely an application of the proverb that 'a staunin' (standing) sack fills the fu'est' is not known.

Comments

[Darlene]

It's beautiful in its simplicity. I would have to keep it hidden though if it were mine. My husband would find it to be just the thing for stirring paint!

[Harriet]

My mother always used to say that the Scots ate their porridge standing up, and always with salt, not sugar, milk or syrup. I like it with salt myself. I'd love to have a spurtle!

[Rebecca]

What a wonderful find Karen and I love all the porridge facts. I make it slowly in a cast iron enamelled saucepan, all milk, stirring with a slightly pointed wooden spoon. I eat mine with Demerara sugar and raspberries, the boy has jam and the girl has honey. The husband would rather eat toenail clippings...

[Dancing Beastie]

My dad followed his own father's advice, insisting that porridge must be eaten with salt, standing up. Consequently I loathed it until I had the good luck to share a student flat with a Canadian friend, who introduced me to the delights of porridge with maple syrup and blueberries. Now it's my favourite winter breakfast.

If you have an Aga or similar, you can make easy porridge by stirring some raw oatmeal into water and/or milk (1 cup oats to 2 liquid) in an open pot and leaving it overnight in the coolest oven. In the morning you have perfect, lump-free porridge with a toasty crust.

[Nancy]

I have mine with a fistful of broken up walnuts and dried cranberries and milk (love the hot and cold together) - plus, my husband brings it to me in bed - so, there's no standing up involved. Ordinarily, I wouldn't eat it - prefer my cold Cheerios (with same toppings) If I Have to be up (am a late, late-night person). I don't 'do' mornings and my husband worries about my not eating until early or mid-afternoon.

[m]

I thought of a spurtle but then decided it was probably something to do with your knitting (well, a quick rinse and it could serve double purpose in the afternoon?)
I eat my porridge standing up - probably because I'm rather chaotic in the morning. Sitting down is not encouraged as becomes too tempting to pick up a book.

[Lizziemac]

Sorry for the late comment, but only just catching up...
I too have a spurtle like this, acquired in 'recent' years.
The one I remember my mother using (to stir the soup mainly, as we didn't really like porridge)was about the same length, but flat. As children, I'm afraid we were often threatened with the spurtle when naughty, but am relieved to say I don't remember the threat being carried out!!!