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In Scotland, the firlot was a dry measure used until the introduction of Imperial units by the Weights and Measures Act 1824.

By an Act of the Scottish Parliament of 1617, the commissioners' firlot of Linlithgow was made the standard for the whole of Scotland, but, in fact, two units were defined for different commodities.

The first, which “contained 21 pints and a mutchkin of the water of Leith,” (approximately 36 litres) was for wheat, pease, beans, rye, and white salt, commodities which had been sold by striken, or level measure.

The second firlot, which contained 31 pints of water, was for oats, barley and malt, which had been sold by heaped measure. The pint mentioned is the Scottish Sterling jug.

A firlot was equal to 4 pecks, and the boll was equal to 4 firlots.

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