, 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 [the river] 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.