These BLOGS are sponsored by my businesses.
Misty Hollow Digital Images were
launched on September 26, 2012.
“Crop Circles’ Web Site” where all
my images are available.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
* *
Contrasting Christmases – Old and New
This time of year is treacherous for people following a diet. In our
house specially that is true. I am married to an absolutely wonderful cook that
is at her best when Christmas time comes along.
The smells in our house are amazing over these past few days.
MmmMMMmmmM!
I watched a TV program last night that was showing what the folks did in
Victorian England for their Christmas celebrating. Very interesting.
I learned that “wassailing” would have you singing to trees or cows.
Wikipedia states –
quote – “The tradition of wassailing (alt sp wasselling) falls
into two distinct categories: The House-Visiting wassail and the
Orchard-Visiting wassail. The House-Visiting wassail, caroling by another name, is the practice of
people going door-to-door singing Christmas
carols. The Orchard-Visiting wassail refers to the ancient custom of visiting orchards in cider-producing
regions of England,
reciting incantations and singing to the trees to promote a good harvest for
the coming year.”
Not only did they “wassail” their trees in the Orchard they
also “wassailed” their cattle and livestock in the barns. The idea was kind of
like a blessing.
In the rural farming areas where the farmers worked hard to
provide for his family it was important that everything was blessed and working
well.
In our family we have enjoyed “mincemeat” pies – which is a
mixture of raisins and currants along with fruity flavoured filling in a light
pastry.
However this pie was originally a different kind of “mincemeat”.
The different kind included Turkey or Goose, Chicken, Pheasant and Pigeon plus
other birds. These are all wrapped
together in a special baking pan. Bake
it and then cool it and eat later.
But again a Google search suggested the following – Yorkshire Christmas
Pie – quote “First,
bone a turkey, a goose, a brace of young pheasants, four partridges, four
woodcocks, a dozen snipes, four grouse, and four widgeons; then boil and trim a
small York ham and two tongues. Season and garnish the inside of the fore-named
game and poultry, as directed in the foregoing case, with long fillets of fat
bacon and tongue, and French truffles; each must be carefully sewn up with a
needle and small twine, so as to prevent the force-meat from escaping while
they are being baked. When the whole of these are ready, line two round or oval
braizing-pans with thin layers of fat bacon, and after the birds have been
arranged therein in neat order, and covered in with layers of bacon and
buttered paper, put the lids on, and set them in the oven to bake rather
slowly, for about four hours: then withdraw them, and allow them to cool.”
That is the ancestor
of “Mincemeat” tarts and pie. Hmmm?
It was interesting
to hear how they fed the animals more food on Christmas day… mainly because by
supper time they might well have been stuffed full and maybe a little drunk –
not able to go out and do the chores in the barn – feed and water the animals….
Christmas has
certainly changed. Foods – gifts –
traditions and the whole thing is much more – much more!
I like what I have
now.
Oh… BTW… in order
to get the coloured ribbons and other coloured cloth… different plants and
roots were used to colour the item. But in order to make the colour fast – to set
the colour they added “stale urine”.
Yuk!
Today’s Christmas
is okay by me.
~ Murray Lincoln ~
For your inspection
Digital Image from Misty Hollow
To help me promote my Web Site
please copy this URL address and email to someone today http://www.murraylincoln.com/ and http://mistyhollow-digitalimages.blogspot.ca/
No comments:
Post a Comment