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Scotch: United States
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Scotch whisky is whisky made in Scotland. In Britain, the term [W]hisky is usually taken to mean Scotch unless otherwise specified. In the United States, it is often referred to as "Scotch".
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Scotch thistle is a Class B noxious weed and control is required in King County. The majority of Scotch thistle sites in the State occur in eastern WA. Many western WA county weed programs report Scotch thistle, but the sites are limited.
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Scotch eggs were traditionally a picnic food, designed to be eaten fresh. However, in the UK at least, they have acquired an unfashionable, downmarket reputation due to the preponderance of pre-packed, plastic-wrapped Scotch eggs sold at convenience stores and service stations. These are generally made with very cheap South American meat.
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John Kenneth Galbraith in his book The Scotch (Toronto: MacMillan, 1964) documents how the descendants of 19th century pioneers from Scotland who settled in Southwestern Ontario affectionately referred to themselves as Scotch. He states the book was meant to give a true picture of life in the Scotch-Canadian community in the early decades of the 20th century.
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Scotch pine is reproduced from seed. More than thirty five different seed sources or varieties are commercially recognized. Seed is obtained by international collectors and marketed through reputable seed dealers. A few seed orchards have been established in the United States from which seed is locally collected. For Christmas tree production purposes seed is usually sown in the spring and the resulting seedlings are allowed to grow for two years in the nursery bed before they are lifted and sold to Christmas tree producers. There has been some research by university personnel to identify and produce genetically improved planting stock, although these efforts have not been totally successful.
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