Pease pot­tage as the truest kind of por­ridge

The Daily Telegraph - - Letters to the editor -

SIR – Those in search of an­other in­gre­di­ent to add to the stew of por­ridge his­tory (Let­ters, De­cem­ber 6), may like to know that each un­for­tu­nate oc­cu­pant of the Leper Hos­pi­tal of St Ju­lian, founded in the 12th cen­tury out­side St Al­bans, was granted by statute a “bushel of peas for pot­tage” (bus­sel­lum piso­rum pro pota­gio).

Are mushy peas, then, our na­tion’s truest por­ridge? Dr David But­ter­field

Queens’ Col­lege, Cam­bridge SIR – Por­ridge was re­ferred to in the plu­ral (Let­ters, De­cem­ber 5) here in Cum­ber­land too.

In Betty Wil­son’s Cumer­land Teals, a col­lec­tion of sto­ries in lo­cal di­alect from the 1870s, the au­thor’s brother is ad­vised by a lo­cal to “keep stiddy” (ie, don’t drink much), as “thoo’ll tak­mair pod­dish i’ t’ mwornin’, an’ rel­ish them bet­ter”.

As I don’t eat pod­dish, I feel ex­empted from such ad­vice. Colin Mar­shall

Kirk­bride, Cum­ber­land

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