See Dates in History in our Features Section
 

I like to have quotations ready for every occasions - they give one's ideas so pat and save one the trouble of finding expression adequate to one's feeling.

Robert Burns

We continue our new Feature in this section of the Flag - Scottish Quotations - statements in prose and verse which reflect all aspects of Scottish life and outlook from the 1^st century to the present day.  New quotes added every week.  The quotations are not restricted to native Scots but include observations from abroad which help us, in the words of our National Bard, Robert Burns, "To see oursels as others see us"    

Robert Burns (1759-1796)

O never, never SCOTIA’S realm desert,
  But still the Patriot, and the Patriot-Bard,
In bright succession raise, her Ornament and Guard!

(The Cotter’s Saturday Night 1786)

Hugh MacDiarmid (born Christopher Murray Grieve) (1892-1978)

A’ they’ve to say was aften said afore
A lad was born in Kyle to blaw aboot.                   [Robert Burns]
What unco fate mak’s him the dumpin’-grun’
For a’ the sloppy rubbish they jaw oot?

Mair nonsense has been uttered in his name
Than in ony’s barrin’ liberty and Christ.
If this keeps spreedin’ as the drink declines,
Syne turns to tea, wae’s me for the Zeitgeist!

Rabbie wad’st thou wert here – the warld hath need,
And Scotland mair sae, o’ the likes o’ thee! 

(A Drunk Man Looks at the Thistle 1926)

Joyce McMillan

Robert Burns is an asset of which most nations could only dream, not only a powerful and passionate lover of the Scottish people and their culture, but also a mighty lyric poet, and one of the great freedom-loving spirits of the age of enlightenment into which he was born. It’s small wonder that Burns is still celebrated across the globe, from Russia and Japan to Africa and America, and all the more baffling that here at home, Scots often seem lukewarm about their national bard, or even slightly embarrassed.

(January 2007)

Shonaig Macpherson

Burns’ life and his works are just as relevant today as they were when he lived and it is crucial that we make sure none of what he gave us is lost.

(January 2007)

Charles Murray (1864-1941)

Our mither’s psalms may be forgot,
                                    But never Burns.

This nicht auld Scotland, dry your tears,
An’ let nae sough o’ grief come near’s;
We’ll speak o’ Rab’s gin he could hear’s;
                                    Life’s but a fivver,
And he’s been healed this hundred years
                                    To live for ever.

(Burns’ Centenary (death) 1896)

JOHN ANDERSON MY JO
Robert Burns

John Anderson my jo, John,
   When we were first acquent;
Your locks were like the raven,
   Your bonie brow was brent;
But now your brow is beld, John,
   Your locks are like the snaw;
But blessings on your frosty pow,
   John Anderson my jo! 

John Anmderson my jo, john,
   We clamb the hill thegither;
And mony a canty day John,
   We’ve had wi’ ane anither;
Now we maun totter down, John,
   And hand in hand we’ll go;
And sleep thegither at the foot,
   John Anderson my jo!

Footnote:  The ‘drawing-room ‘version of a song celebrating a long and happy relationship – for the raunchier version, more suited for the folk circuit, please consult a copy of ‘The Merry Muses’, as it is too ‘blue’ for the Flag!

See the SING A SANG AT LEAST in our Features section
 

SCOTTISH FOOD, TRADITIONS AND CUSTOMS

Today (2 February 2007) was Candlemas, the first of the Scottish Quarter Days. It was traditionally the day that pupils used to give gifts to their schoolmasters – originally peat for heat or candles for light but this in time became siller or a cockerel.

Candlemas was originally a festival for the return of Spring held by the Romans in honour of Februa, the daughter of Mars. They carried torches through the city on February the first (the same date which was celebrated by the Celts as the first day of Spring). This festival was Christianized as the Purification of the Virgin Mary and was held on February the second. In medieval Scotland it was a day of pageants, processions and religious plays in honour of Our lady, as we can see from the Burgh Records of Aberdeen for 30 January 1505 –

‘The provest and baillies statut and ordanit that the said craftsmen and thair successoris sal in order to the Offering in the Play pass twa and twa togedir socialie; in the first the flesheris, barbouris, baxteris, cordinaris, skineris. Couparis, wrichtis, hatmakeris and bonatmakaris togider; walcaris, litstaris, wobstaris, tailyeouris, goldsmiths, blaksmithis, and hammermen; and the craftsmen sal furnyss the Pageants.’

Also from the North-East comes a rhyme to help us fix the date of Easter (alternatively just contact Jim Lynch!) –

‘First comes Cannlemas and syne the new meen,
The neist Tyesday efter that is Festern’s Een;
That meen out and the neist meen’s hicht,
And the neist Sunday efter that’s aye Pace richt.’

As this is being compiled on a cranreuch caul day prior to Candlemas, it is too early to know the outcome of the bittie Scottish weather lore which goes –

‘If Candlemas day be dry and fair,
The half o the winter’s to come and mair;
If Candlemas day be wet and foul,
The half o the winter’s gane at Yule.’

February can be a snell month so this week’s recipe is designed to heat us all up! Carrot and Orange Soup is just the ticket.

Carrot and Orange Soup

Ingredients:  1 chopped onion; 1lb (450g) sliced carrots; 2 ozs (65 g or ½ stick) butter; 2 ozs (65 g or ½ cup) plain flour; 1 pint (600ml or two and a half cups) chicken stock; 1 pint (600ml or 2½ cups, scant) milk; 1 orange (juice and rind); Salt and pepper; 1 teaspoon nutmeg; 1 oz (one rounded tablespoon); chopped parsley

Method:  Melt the butter and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chicken stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.