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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

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"    

Anonymous (18^th/19^th Century)

Wha will ride wi’ gallant Murray
Wha will ride for Geordie’s sel’
He’s the pride o’ Glen Isla
And the darling o’ Dunkeld’
See the white rose in his bonnet
See his banner o’er the Tay
His guid sword he now has drawn it
And has flung his sheath away.

(The Gallant Murray)

Flagnote:  From a song about the byous Lord George Murray, the outstanding Jacobite commander, which was published in Hogg’s Jacobite Relics. Lord George Murray (1694-1760), son of John Murray, 1^st Duke of Atholl. Was out in both the 15 and 19 Jacobite Ridings and after a few years fighting abroad he was pardoned and returned to Scotland in the late 1720s. In spite of many reservations he joined Prince Charles Edward Stewart in Perth during the 45 Rising. His relationship with the Prince was always fragile, In spite of the comment by Fitzroy Maclean that Lord George was “the military genius of the 45”, the Prince listened to others!. He proved his military skill at Prestonpans, the retreat from Derby and Clifton, and the last major Jacobite victory at Falkirk, Murray didn’t want to fight at Culloden, but the  right wing, under his command, was the only section to leave the field in reasonably good order and he proceeded to Ruthven. On receiving the order to disband he went to France and died in exile in 1760.

Robert Burns (1759-1796)

The lovely lass o’ Inverness,
   Nae joy nor pleasure can she see;
For e’en and morn she cries, alas!
   And ay the saut tear blin’s her e’e.
Drumossie moor – Drumossie day-
   A waefu’ day it was to me!
For there I lost my father dear,
   My father dear, and brethren three.

(The Lovely Lass of Inverness)

Gordon Menzies

A cold wind blows and nothing grows
   The heather sways bluid red.
The Stuart Prince tae France has flown
   And a’ his lads are dead, dead
   And a’ his lads are dead.

(Culloden)
 

Caroline Oliphant, Lady Nairne (Mrs Bogan of Bogan) (1766-1845)

Then here’s a health to Charlie’s cause,
   An’ be it complete an’ early;
His very name and heart’s blood warms
   To arms for Royal Charlie.

(Wha’ll Be King But Charlie?)

Flagnote: Caroline Oliphant, Lady Nairne, came from the fervent Jacobite family of Gask in Perthshire, Bonnie Prince Charlie visited the family during the Forty-Five.

John Roy Stuart, Iain Ruadh Stiubhart (1700-1752) 

Mo chreach, armailt nam breacan
Bhith air sgaoileadh ‘s air sgapadh ‘s gach àit,
Aig fìor-bhalgairean Shasuinn
Nach do ghnathaich bonn ceartais ‘nan dàil;
Ged a bhuannaich iad baiteal
Cha b’ ann d’an cruadal no ‘n tapadh a bhà,
Ach gaoth aniar agus frasan
Thighinn a nios oirnn bhàrr machair nan Gall.

(Woe is me for the plaided troops scattered and routed everywhere at the hands of these foxes of England who observed no fairness at all in the conflict; though they won the battle, it was not from courage or the skill of them but the westward wind and the rain coming down on us from the flat lands of the lowlanders.)

(Latha Chul-Lodair. Culloden Day)

Flagnote: A celebrated Gaelic poet Colonel John Roy Stuart was born at Knock of Kincardine in Badenoch in 1700 and served in both the British and French armies before offering his service to Charles Edward Stewart. After the Battle of Prestonpans he was ordered to raise a regiment in Edinburgh. Recruitment was not easy and to make up the numbers Lord George Murray transferred 50 Strathban  men from the Atholl Brigade to the Edinburgh Regiment. The 200 strong regiment fought in the front line at Culloden and afterwards marched with their Colonel to the rendezvous at Ruthven He was sent to France with news of the Jacobite defeat by Prince Charles.

See Scottish Quotations in our Features Section 

Flagnote:  One of the most famous songs written by our National Bard. He composed this song of international brotherhood in January 1795.

See the THE BLUE TOON SONG BOOK in our Features section
 

SCOTTISH FOOD, TRADITIONS AND CUSTOMS 

Scotland’s foremost problem over the centuries has always been how to deal with a larger, stronger and wealthier neighbour. A neighbour who, for obvious reasons, was keen to secure her northern border. In the wake of the declining so-called incorporating Union of 1707, the relationship between Scotland and England is still top of the political agenda and a lasting solution has still to be found. Devolution is no more than a staging-post in finding that solution. For the Scottish Parliament to have less power than the Manx Tynwald is an insult to the nation of Scotland and the only logical conclusion is Scottish and English ( and Welsh) Independence. As Alex Salmond, Leader of the Scottish National Party, well put the matter:

“After [Scottish] independence England will still be our biggest pal, our biggest friend, our biggest trading partner and people north and south of the border find that a very attractive proposition.” (9 April 2007)

Alex Salmond spoke for us all, as a relationship of equals threatens neither partner. It would help both Scots and English to rediscover their own cultural roots and distinctive identity. It is only to the benefit of Scottish Nationalism that the English rediscover their own identity. Increased use of symbols of nationality by the English such as the St George’s Cross is to be welcomed. During recent international football competitions England has been awash with red and white flags. Moves are afoot to make St George’s Day (23 April) a public holiday – in English terms a bank Holiday and an increasing number of events are being held, the length and breadth of England, to mark this important date. Google in St George’s Day 2007 and you will find a host of events being organised from bodies as diverse as English Heritage and the Boy Scouts. A golden opportunity to celebrate and enjoy English traditions such as real ale and Morris dancing. Appropriately St George’s Day is also the birth and death date of England’s National Bard – the incomparable William Shakespeare, so what better day to celebrate all that is best in England. Like St Andrew’s Day, St George’s should be a public holiday.

This week’s recipe features a dish which is also very popular in Scotland, but is seem internationally as being essentially English – Roast Beef and Yorkshire Pudding. We can all join in celebrating England’s National Day and raising a glass to the day when England is independent again.

Roast Beef and Yorkshire Pudding

Ingredients:  Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled; olive oil; salt; freshly cracked black pepper

For the Yorkshire pudding
3 eggs; 115g/4oz flour; 275ml/½ pint milk; beef dripping; salt

Method:   Preheat the oven to its highest setting.  Rub the beef with the olive oil, salt and pepper all over. Put a heavy-based roasting tray on the hob and when hot, add the beef.  Sear the beef quickly on all sides to colour and crisp the outside.  Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.  Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.  Remove from the oven and place on a board or tray for resting.  Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.

For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.  Add the milk, stirring constantly, until you have a runny batter.  Leave this to rest, covered, in the refrigerator for up to 12 hours.  Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.  Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.  Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.  Serve immediately with the carved roast beef.