I have just returned from a brisk two-mile walk along tracks through the Bheinn Bhraggie forestry. Considering that the current weather is part of a storm, the prevalence of sunshine over cloud, and a cheerful south-westerly breeze which at times makes the effort to produce gusts which verge on gale force, provided some pleasant exercise, particularly in anticipation of a steaming mug of best British Bovril on my return home.
Much as I love Bovril on a winter's day, it does bring back some unhappy memories. Of the four 'home' sea passages the family made between 1945 and 1952, the ice cream which was served on deck at 11am ceased as we reached the Bay of Biscay and was replaced by Bovril - which, at that age, I didn't really like, and which was a very, very poor substitute for the ship's excellent ice cream.
I only actually remember the Bovril being served on the Durban Castle, on which we sailed 'home' in 1952, taking the passage the 'long way' round the Cape of Good Hope.
That Bovril was also served to me at my prep school brings back unhappy memories. As a boy from abroad whose parents, in those days, could only be contacted in a dire emergency, the school staff gave me some special treatment in that I wasn't served the revolting lukewarm, brown liquid they called tea but, to the envy of my fellow students, a steaming mug of Bovril. This exceptional treatment also extended to two pills, a Haliborange and a fish oil, one of each to be taken every day.
There is one other thing I like about Bovril - it is unapologetic in its assertion that it is made from beef