This week and next we
will look at commemorations being held to mark the important role in
Scottish history played by two of the greatest ever Scots – Robert I,
King of Scots, and Sir William Wallace, Guardian of Scotland.
It is encouraging that
such events are being held as our education system has ill-served Scots
as far as their history is concerned. A sound grounding in our own
history is surely something every young, and not so young, Scot
deserves. The historian and author Chris Brown hit the nail on the head
–
‘Scotland is the
only country in Europe where there is absolutely no legal
requirement for schoolchildren to be taught the history of their
country. The fact that there is no adequate history textbook for
Scottish schools compounds the problem, but in any case the
teachers, mostly the product of Scottish education themselves, have
little or no grasp of their country’s history: the problem is
circular. Sadly, neither the Scottish government nor Scottish
education authorities seem to have any interest in doing anything
very practical toward improving the situation, so Scottish
schoolchildren will continue to be denied proper access to the
history of their country.’
(William Wallace –
The True Story of Braveheart: Tempus Publishing Ltd £17.99 2005)
The circle must be
broken and Scottish bairns properly taught their own history. It is far
too important a subject to be left to chance, as that way
misunderstanding arises and facts give way to myth. This is one aspect
of Scottish life which will take time to turn around but, hopefully, an
SNP controlled Scottish Executive from 2007 will start the wheel turning
and ensure that future generations of Scots know their own country’s
history.
Meantime we can
encourage interest in Scottish history by supporting the various
commemoration events. Dunfermline, the ancient capital of Scotland, this
weekend plays host to The King Robert the Bruce Festival Weekend (18-20
August 2006) which celebrates the 700th anniversary of the
crowning of Robert I. He was crowned by the Countess of Buchan on 25
March 1306 at Scone and went on to free Scotland from English
domination. Good King Robert is buried in Dunfermline Abbey and his
grave is well-worth a visit. History will come to life in Dunfermline as
the life of Scotland’s greatest warrior King will be portrayed in plays
performed in the grounds of Dunfermline Abbey on Friday 18 and Saturday
19 August with shows at 6.30pm; 7,30pm and 8.30pm. Booking is essential
– telephone 01383 73226 and tickets cost – Adults £6; Bairns and
Concessions £3. The Festival weekend also includes a Medieval Encampment
in Pittencrieff Park on Saturday 19 August with re-enactment groups
including Carrick 800.
Sir William Wallace
commemorations commence tonight in Aberdeen at 7.30pm when wreath-laying
and speeches will take place at the Wallace Statue, Rosemount Viaduct,
Aberdeen, followed by an Awthegither. Tomorrow (Saturday 19 August 2006)
the Stonehaven Wallace Day Rally will be held for the 26th
successive year commencing at 2pm. The March and Rally will be followed
by a Folk Night in the Stonehaven Town Hall featuring Scotland’s finest
folk duo Gaberlunzie. Next week we will look at two further
commemorations of Scotland’s National Hero at Elderslie (26 August) and
Aberdeen (27 August).
Just as we should all
really know our country’s ‘real’ history, it is advisable to know just
what is in our food. One certain way is to grow and make your own – such
as jams and chutneys. This week we go for a chutney recipe – Green
Tomato Chutney – a rare treat with any meat and acts as a reminder on a
cold winter day of summertime!
Green Tomato Chutney
Ingredients:
2 lbs green tomatoes, chopped roughly; ½ lb cooking apples, peeled,
cored and chopped; ½ lb red onions, peeled and chopped; 4 oz raisins; 1
tbsp salt; 1 tbsp pickling spice; ½ pint good malt vinegar; ½ lb
Demerara sugar
Method:
Tie the pickling spice in a muslin bag. Mix all the ingredients, except
the sugar, together and put into a large pan. Add half the vinegar and
the pickling spice, and simmer for around 30 minutes or until the
mixture is thick. Add the remaining sugar and vinegar, and simmer again
for approximately 45 minutes, or until the mixture has thickened again.
Remove the muslin bag containing spice, and allow the mixture to cool
slightly, then spoon into prepared jars, seal and label.
