Thursday, December 27, 2007

The 12 Days of Christmas


I highly recommend the website, howstuffworks.com, where I found this article describing the 12 Days of Christmas ...


During the holiday season, "The Twelve Days of Christmas" is heard everywhere from shopping malls to televison commercials to church functions. Everywhere you go, you can hear about Two Turtle Doves, Seven Swans-a-Swimming and Eleven Pipers Piping. But what does any of this mean? What does a song about doves, hens and geese have to do with Christmas?


The carol has its roots in 18th-century England, as a memory-and-forfeit game sung by British children. In the game, players had to remember all of the previous verses and add a new verse at the end. Those unable to remember a verse paid a forfeit, in the form of a kiss or a piece of candy to the others.


One theory, however, connects the carol to the era when Catholicism was outlawed in England, from 1558 and 1829. The carol, it is said, was a catechism song for Catholics to learn "the tenets of their faith," as they could not openly practice in Anglican society [source: Snopes.com]. While many still hold the idea of a coded hymn to be true, there's no substantive evidence that this was the case, nor is there any evidence that the verses contain anything uniquely Catholic.
Here are the verses of the song, along with their supposed symbolism:


A Partridge in a Pear Tree - Jesus Christ
Two Turtle Doves - The Old and New Testaments
Three French Hens - The three virtues of Faith, Hope and Charity
Four Calling/Collie Birds - Four gospels, Matthew, Mark, Luke and John
Five Golden Rings - First five books of the Old TestamentSix Geese-a-Laying - Six days of creation before God's rest on the seventh day
Seven Swans-a-Swimming - Seven gifts of the Holy Spirit
Eight Maids-a-Milking - Eight Beatitudes
Nine Ladies Dancing - Nine fruits of the Holy Spirit
Ten Lords-a-Leaping - Ten Commandments
Eleven Pipers Piping - Eleven faithful disciples
Twelve Drummers Drumming -Twelve points of belief in the Apostles' Creed
[Source: BBC.com]



While these verses are what most of us associate with the "Twelve Days of Christmas," the phrase refers to an actual 12-day period. The 12 days of Christmas, in fact, are the days from Dec. 25, celebrated as the birth of Jesus Christ, to the Epiphany, celebrated on Jan. 6 as the day when the manifestation of Christ's glory was realized.


While sects of Christianity celebrate the 12 days of Christmas differently, certain ones, such as the Eastern Orthodox Church, consider the Epiphany to be the most important day of the Christmas season. Some exchange gifts on each of the 12 days instead of only on Christmas day.

Tuesday, December 25, 2007

Washington Irving's "Christmas Day"


Dark and dull night, flie hence away,
And give the honor to this day
That sees December turn’d to May.
Why does the chilling winter’s morne
Smile like a field beset with corn?
Or smell like to a meade new-shorne,
Thus on the sudden?—come and see
The cause why things thus fragrant be.
ROBT. HERRICK.

WHEN I woke the next morning it seemed as if all the events of the preceding evening had been a dream, and nothing but the identity of the ancient chamber convinced me of their reality. While I lay musing on my pillow I heard the sound of little feet pattering outside of the door, and a whispering consultation. Presently a choir of small voices chanted forth an old Christmas carol the burden of which was—

Rejoice, our Saviour he was born
On Christmas Day in the morning.

I rose softly, slipt on my clothes, opened the door suddenly, and beheld one of the most beautiful little fairy groups that a painter could imagine. It consisted of a boy and two girls, the eldest not more than six, and lovely as seraphs. They were going the rounds of the house and singing at every chamber door, but my sudden appearance frightened them into mute bashfulness. They remained for a moment playing on their lips with their fingers, and now and then stealing a shy glance from under their eyebrows, until, as if by one impulse, they scampered away, and as they turned an angle of the gallery I heard them laughing in triumph at their escape.

Everything conspired to produce kind and happy feelings in this stronghold of old-fashioned hospitality. The window of my chamber looked out upon what in summer would have been a beautiful landscape. There was a sloping lawn, a fine stream winding at the foot of it, and a tract of park beyond, with noble clumps of trees and herds of deer. At a distance was a neat hamlet, with the smoke from the cottage chimneys hanging over it, and a church with its dark spire in strong relief against the clear cold sky. The house was surrounded with evergreens, according to the English custom, which would have given almost an appearance of summer; but the morning was extremely frosty; the light vapor of the preceding evening had been precipitated by the cold, and covered all the trees and every blade of grass with its fine crystalizations. The rays of a bright morning sun had a dazzling effect among the glittering foliage. A robin, perched upon the top of a mountain-ash that hung its clusters of red berries just before my window, was basking himself in the sunshine and piping a few querulous notes, and a peacock was displaying all the glories of his train and strutting with the pride and gravity of a Spanish grandee on the terrace walk below.

I had scarcely dressed myself when a servant appeared to invite me to family prayers. He showed me the way to a small chapel in the old wing of the house, where I found the principal part of the family already assembled in a kind of gallery furnished with cushions, hassocks, and large prayer-books; the servants were seated on benches below. The old gentleman read prayers from a desk in front of the gallery, and Master Simon acted as clerk and made the responses; and I must do him the justice to say that he acquitted himself with great gravity and decorum.

The service was followed by a Christmas carol, which Mr. Bracebridge himself had constructed from a poem of his favorite author, Herrick, and it had been adapted to an old church melody by Master Simon. As there were several good voices among the household, the effect was extremely pleasing, but I was particularly gratified by the exaltation of heart and sudden sally of grateful feeling with which the worthy squire delivered one stanza, his eye glistening and his voice rambling out of all the bounds of time and tune:

“’Tis Thou that crown’st my glittering hearth
With guiltless mirth,
And givest me Wassaile bowles to drink
Spiced to the brink;
Lord, ’tis Thy plenty-dropping hand
That soiles my land:And giv’st me for my bushell sowne,
Twice ten for one.”

I afterwards understood that early morning service was read on every Sunday and saint’s day throughout the year, either by Mr. Bracebridge or by some member of the family. It was once almost universally the case at the seats of the nobility and gentry of England, and it is much to be regretted that the custom is falling into neglect; for the dullest observer must be sensible of the order and serenity prevalent in those households where the occasional exercise of a beautiful form of worship in the morning gives, as it were, the keynote to every temper for the day and attunes every spirit to harmony.

Our breakfast consisted of what the squire denominated true old English fare. He indulged in some bitter lamentations over modern breakfasts of tea and toast, which he censured as among the causes of modern effeminacy and weak nerves and the decline of old English heartiness; and, though he admitted them to his table to suit the palates of his guests, yet there was a brave display of cold meats, wine, and ale on the sideboard.

After breakfast I walked about the grounds with Frank Bracebridge and Master Simon, or Mr. Simon, as he was called by everybody but the squire. We were escorted by a number of gentlemanlike dogs, that seemed loungers about the establishment, from the frisking spaniel to the steady old stag-hound, the last of which was of a race that had been in the family time out of mind; they were all obedient to a dog-whistle which hung to Master Simon’s buttonhole, and in the midst of their gambols would glance an eye occasionally upon a small switch he carried in his hand.

The old mansion had a still more venerable look in the yellow sunshine than by pale moonlight; and I could not but feel the force of the squire’s idea that the formal terraces, heavily moulded balustrades, and clipped yew trees carried with them an air of proud aristocracy. There appeared to be an unusual number of peacocks about the place, and I was making some remarks upon what I termed a flock of them that were basking under a sunny wall, when I was gently corrected in my phraseology by Master Simon, who told me that according to the most ancient and approved treatise on hunting I must say a muster of peacocks. “In the same way,” added he, with a slight air of pedantry, “we say a flight of doves or swallows, a bevy of quails, a herd of deer, of wrens, or cranes, a skulk of foxes, or a building of rooks.” He went on to inform me that, according to Sir Anthony Fitzherbert, we ought to ascribe to this bird “both understanding and glory; for, being praised, he will presently set up his tail, chiefly against the sun, to the intent you may the better behold the beauty thereof. But at the fall of the leaf, when his tail falleth, he will mourn and hide himself in corners till his tail come again as it was.”
I could not help smiling at this display of small erudition on so whimsical a subject; but I found that the peacocks were birds of some consequence at the hall, for Frank Bracebridge informed me that they were great favorites with his father, who was extremely careful to keep up the breed; partly because they belonged to chivalry, and were in great request at the stately banquets of the olden time, and partly because they had a pomp and magnificence about them highly becoming an old family mansion. Nothing, he was accustomed to say, had an air of greater state and dignity than a peacock perched upon an antique stone balustrade.

Master Simon had now to hurry off, having an appointment at the parish church with the village choristers, who were to perform some music of his selection. There was something extremely agreeable in the cheerful flow of animal spirits of the little man; and I confess I had been somewhat surprised at his apt quotations from authors who certainly were not in the range of every-day reading. I mentioned this last circumstance to Frank Bracebridge, who told me with a smile that Master Simon’s whole stock of erudition was confined to some half a dozen old authors, which the squire had put into his hands, and which he read over and over whenever he had a studious fit, as he sometimes had on a rainy day or a long winter evening. Sir Anthony Fitzherbert’s Book of Husbandry, Markham’s Country Contentments, the Tretyse of Hunting, by Sir Thomas Cockayne, Knight, Isaac Walton’s Angler, and two or three more such ancient worthies of the pen were his standard authorities; and, like all men who know but a few books, he looked up to them with a kind of idolatry and quoted them on all occasions. As to his songs, they were chiefly picked out of old books in the squire’s library, and adapted to tunes that were popular among the choice spirits of the last century. His practical application of scraps of literature, however, had caused him to be looked upon as a prodigy of book-knowledge by all the grooms, huntsmen, and small sportsmen of the neighborhood.

While we were talking we heard the distant toll of the village bell, and I was told that the squire was a little particular in having his household at church on a Christmas morning, considering it a day of pouring out of thanks and rejoicing; for, as old Tusser observed,—
“At Christmas be merry, and thankful withal,And feast thy poor neighbors, the great with the small.”
“If you are disposed to go to church,” said Frank Bracebridge, “I can promise you a specimen of my cousin Simon’s musical achievements. As the church is destitute of an organ, he has formed a band from the village amateurs, and established a musical club for their improvement; he has also sorted a choir, as he sorted my father’s pack of hounds, according to the directions of Jervaise Markham in his Country Contentments: for the bass he has sought out all the ‘deep, solemn mouths,’ and for the tenor the ‘loud-ringing mouths,’ among the country bumpkins, and for ‘sweet-mouths,’ he has culled-with curious taste among the prettiest lasses in the neighborhood; though these last, he affirms, are the most difficult to keep in tune, your pretty female singer being exceedingly wayward and capricious, and very liable to accident.”

As the morning, though frosty, was remarkably fine and clear, the most of the family walked to the church, which was a very old building of gray stone, and stood near a village about half a mile from the park gate. Adjoining it was a low snug parsonage which seemed coeval with the church. The front of it was perfectly matted with a yew tree that had been trained against its walls, through the dense foliage of which apertures had been formed to admit light into the small antique lattices. As we passed this sheltered nest the parson issued forth and preceded us.
I had expected to see a sleek well-conditioned pastor, such as is often found in a snug living in the vicinity of a rich patron’s table, but I was disappointed. The parson was a little, meagre, black-looking man, with a grizzled wig that was too wide and stood off from each ear; so that his head seemed to have shrunk away within it, like a dried filbert in its shell. He wore a rusty coat, with great skirts and pockets that would have held the church Bible and prayer-book: and his small legs seemed still smaller from being planted in large shoes decorated with enormous buckles.

I was informed by Frank Bracebridge that the parson had been a chum of his father’s at Oxford, and had received this living shortly after the latter had come to his estate. He was a complete black-letter hunter, and would scarcely read a work printed in the Roman character. The editions of Caxton and Wynkyn de Worde were his delight, and he was indefatigable in his researches after such old English writers as have fallen into oblivion from their worthlessness. In deference, perhaps, to the notions of Mr. Bracebridge he had made diligent investigations into the festive rites and holiday customs of former times, and had been as zealous in the inquiry as if he had been a boon coinpanion; but it was merely with that plodding spirit with which men of adust temperament follow up any track of study, merely because it is denominated learning; indifferent to its intrinsic nature, whether it be the illustration of the wisdom or of the ribaldry and obscenity of antiquity. He had pored over these old volumes so intensely that they seemed to have been reflected into his countenance; which, if the face be indeed an index of the mind, might be compared to a title-page of black-letter.

On reaching the church-porch we found the parson rebuking the gray-headed sexton for having used mistletoe among the greens with which the church was decorated. It was, he observed, an unholy plant, profaned by having been used by the Druids in their mystic ceremonies; and, though it might be innocently employed in the festive ornamenting of halls and kitchens, yet it had been deemed by the Fathers of the Church as unhallowed and totally unfit for sacred purposes. So tenacious was he on this point that the poor sexton was obliged to strip down a great part of the humble trophies of his taste before the parson would consent to enter upon the service of the day.

The interior of the church was venerable, but simple; on the walls were several mural monuments of the Bracebridges, and just beside the altar was a tomb of ancient workmanship, on which lay the effigy of a warrior in armor with his legs crossed, a sign of his having been a crusader. I was told it was one of the family who had signalized himself in the Holy Land, and the same whose picture hung over the fireplace in the hall.

During service Master Simon stood up in the pew and repeated the responses very audibly, evincing that kind of ceremonious devotion punctually observed by a gentleman of the old school and a man of old family connections. I observed too that he turned over the leaves of a folio prayer-book with something of a flourish; possibly to show off an enormous seal-ring which enriched one of his fingers and which had the look of a family relic. But he was evidently most solicitous about the musical part of the service, keeping his eye fixed intently on the choir, and beating time with much gesticulation and emphasis.

The orchestra was in a small gallery, and presented a most whimsical grouping of heads piled one above the other, among which I particularly noticed that of the village tailor, a pale fellow with a retreating forehead and chin, who played on the clarinet, and seemed to have blown his face to a point; and there was another, a short pursy man, stooping and laboring at a bass-viol, so as to show nothing but the top of a round bald head, like the egg of an ostrich. There were two or three pretty faces among the female singers, to which the keen air of a frosty morning had given a bright rosy tint; but the gentlemen choristers had evidently been chosen, like old Cremona fiddles, more for tone than looks; and as several had to sing from the same book, there were clusterings of odd physiognomies not unlike those groups of cherubs we sometimes see on country tombstones.

The usual services of the choir were managed tolerably well, the vocal parts generally lagging a little behind the instrumental, and some loitering fiddler now and then making up for lost time by travelling over a passage with prodigious celerity and clearing more bars than the keenest fox-hunter to be in at the death. But the great trial was an anthem that had been prepared and arranged by Master Simon, and on which he had founded great expectation. Unluckily, there was a blunder at the very outset: the musicians became flurried; Master Simon was in a fever; everything went on lamely and irregularly until they came to a chorus beginning, “Now let us sing with one accord,” which seemed to be a signal for parting company: all became discord and confusion: each shifted for himself, and got to the end as well—or, rather, as soon—as he could, excepting one old chorister in a pair of horn spectacles bestriding and pinching a long sonorous nose, who happened to stand a little apart, and, being wrapped up in his own melody, kept on a quavering course, wriggling his head, ogling his book, and winding all up by a nasal solo of at least three bars’ duration.

The parson gave us a most erudite sermon on the rites and ceremonies of Christmas, and the propriety of observing it not merely as a day of thanksgiving but of rejoicing, supporting the correctness of his opinions by the earliest usages of the Church, and enforcing them by the authorities of Theophilus of Caesarea, St. Cyprian, St. Chrysostom, St. Augustine, and a cloud more of saints and fathers, from whom he made copious quotations. I was a little at a loss to perceive the necessity of such a mighty array of forces to maintain a point which no one present seemed inclined to dispute; but I soon found that the good man had a legion of ideal adversaries to contend with, having in the course of his researches on the subject of Christmas got completely embroiled in the sectarian controversies of the Revolution, when the Puritans made such a fierce assault upon the ceremonies of the Church, and poor old Christmas was driven out of the land by proclamation of Parliament.1 The worthy parson lived but with times past, and knew but little of the present.

Shut up among worm-eaten tomes in the retirement of his antiquated little study, the pages of old times were to him as the gazettes of the day, while the era of the Revolution was mere modern history. He forgot that nearly two centuries had elapsed since the fiery persecution of poor mince-pie throughout the land; when plum porridge was denounced as “mere popery,” and roast beef as anti-christian, and that Christmas had been brought in again triumphantly with the merry court of King Charles at the Restoration. He kindled into warmth with the ardor of his contest and the host of imaginary foes with whom he had to combat; he had a stubborn conflict with old Prynne and two or three other forgotten champions of the Roundheads on the subject of Christmas festivity; and concluded by urging his hearers, in the most solemn and affecting manner, to stand to the traditional customs of their fathers and feast and make merry on this joyful anniversary of the Church.

I have seldom known a sermon attended apparently with more immediate effects, for on leaving the church the congregation seemed one and all possessed with the gayety of spirit so earnestly enjoined by their pastor. The elder folks gathered in knots in the churchyard, greeting and shaking hands, and the children ran about crying Ule! Ule! and repeating some uncouth rhymes,2 which the parson, who had joined us, informed me had been handed down from days of yore. The villagers doffed their hats to the squire as he passed, giving him the good wishes of the season with every appearance of heartfelt sincerity, and were invited by him to the hall to take something to keep out the cold of the weather; and I heard blessings uttered by several of the poor, which convinced me that, in the midst of his enjoyments, the worthy old cavalier had not forgotten the true Christmas virtue of charity.

On our way homeward his heart seemed overflowed with generous and happy feelings. As we passed over a rising ground which commanded something of a prospect, the sounds of rustic merriment now and then reached our ears: the squire paused for a few moments and looked around with an air of inexpressible benignity. The beauty of the day was of itself sufficient to inspire philanthropy. Notwithstanding the frostiness of the morning the sun in his cloudless journey had acquired sufficient power to melt away the thin covering of snow from every southern declivity, and to bring out the living green which adorns an English landscape even in mid-winter. Large tracts of smiling verdure contrasted with the dazzling whiteness of the shaded slopes and hollows. Every sheltered bank on which the broad rays rested yielded its silver rill of cold and limpid water, glittering through the dripping grass, and sent up slight exhalations to contribute to the thin haze that hung just above the surface of the earth. There was something truly cheering in this triumph of warmth and verdure over the frosty thraldom of winter; it was, as the squire observed, an emblem of Christmas hospitality breaking through the chills of ceremony and selfishness and thawing every heart into a flow. He pointed with pleasure to the indications of good cheer reeking from the chimneys of the comfortable farm-houses and low thatched cottages. “I love,” said he, “to see this day well kept by rich and poor; it is a great thing to have one day in the year, at least, when you are sure of being welcome wherever you go, and of having, as it were, the world all thrown open to you; and I am almost disposed to join with Poor Robin in his malediction on every churlish enemy to this honest festival:

“‘Those who at Christmas do repine,
And would fain hence dispatch him,
May they with old Duke Humphry dine,
Or else may Squire Ketch catch ’em.’”

The squire went on to lament the deplorable decay of the games and amusements which were once prevalent at this season among the lower orders and countenanced by the higher, when the old halls of castles and manor-houses were thrown open at daylight; when the tables were covered with brawn and beef and humming ale; when the harp and the carol resounded all day long; and when rich and poor were alike welcome to enter and make merry.3 “Our old games and local customs,” said he, “had a great effect in making the peasant fond of his home, and the promotion of them by the gentry made him fond of his lord. They made the times merrier and kinder and better, and I can truly say, with one of our old poets,

“‘I like them well: the curious preciseness
And all-pretended gravity of those
That seek to banish hence these harmless sports,
Have thrust away much ancient honesty.’”

“The nation,” continued he, “is altered; we have almost lost our simple true-hearted peasantry. They have broken asunder from the higher classes, and seem to think their interests are separate. They have become too knowing, and begin to read newspapers, listen to ale-house politicians, and talk of reform. I think one mode to keep them in good-humor in these hard times would be for the nobility and gentry to pass more time on their estates, mingle more among the country-people, and set the merry old English games going again.”

Such was the good squire’s project for mitigating public discontent: and, indeed, he had once attempted to put his doctrine in practice, and a few years before had kept open house during the holidays in the old style. The country-people, however, did not understand how to play their parts in the scene of hospitality; many uncouth circumstances occurred; the manor was overrun by all the vagrants of the country, and more beggars drawn into the neighborhood in one week than the parish officers could get rid of in a year. Since then he had contented himself with inviting the decent part of the neighboring peasantry to call at the hall on Christmas Day, and with distributing beef, and bread, and ale among the poor, that they might make merry in their own dwellings.

We had not been long home when the sound of music was heard from a distance. A band of country lads, without coats, their shirt-sleeves fancifully tied with ribbons, their hats decorated with greens, and clubs in their hands, was seen advancing up the avenue, followed by a large number of villagers and peasantry. They stopped before the hall door, where the music struck up a peculiar air, and the lads performed a curious and intricate dance, advancing, retreating, and striking their clubs together, keeping exact time to the music; while one, whimsically crowned with a fox’s skin, the tail of which flaunted down his back, kept capering round the skirts of the dance and rattling a Christmas box with many antic gesticulations.
The squire eyed this fanciful exhibition with great interest and delight, and gave me a full account of its origin, which he traced to the times when the Romans held possession of the island, plainly proving that this was a lineal descendant of the sword dance of the ancients. “It was now,” he said, “nearly extinct, but he had accidentally met with traces of it in the neighborhood, and had encouraged its revival; though, to tell the truth, it was too apt to be followed up by the rough cudgel play and broken heads in the evening.”

After the dance was concluded the whole party was entertained with brawn and beef and stout home-brewed. The squire himself mingled among the rustics, and was received with awkward demonstrations of deference and regard. It is true I perceived two or three of the younger peasants, as they were raising their tankards to their mouths, when the squire’s back was turned making something of a grimace, and giving each other the wink; but the moment they caught my eye they pulled grave faces and were exceedingly demure. With Master Simon, however, they all seemed more at their ease. His varied occupations and amusements had made him well known throughout the neighborhood. He was a visitor at every farmhouse and cottage, gossiped with the farmers and their wives, romped with their daughters, and, like that type of a vagrant bachelor, the bumblebee, tolled the sweets from all the rosy lips of the country round.
The bashfulness of the guests soon gave way before good cheer and affability. There is something genuine and affectionate in the gayety of the lower orders when it is excited by the bounty and familiarity of those above them; the warm glow of gratitude enters into their mirth, and a kind word or a small pleasantry frankly uttered by a patron gladdens the heart of the dependant more than oil and wine. When the squire had retired the merriment increased, and there was much joking and laughter, particularly between Master Simon and a hale, ruddy-faced, white-headed farmer who appeared to be the wit of the village; for I observed all his companions to wait with open months for his retorts, and burst into a gratuitous laugh before they could well understand them.
The whole house indeed seemed abandoned to merriment: as I passed to my room to dress for dinner, I heard the sound of music in a small court, and, looking through a window that commanded it, I perceived a band of wandering musicians with pandean pipes and tambourine; a pretty coquettish housemaid was dancing a jig with a smart country lad, while several of the other servants were looking on. In the midst of her sport the girl caught a glimpse of my face at the window, and, coloring up, ran off with an air of roguish affected confusion.

1. From the “Flying Eagle,” a small gazette, published December 24, 1652: “The House spent much time this day about the business of the Navy, for settling the affairs at sea, and before they rose, were presented with a terrible remonstrance against Christmas day, grounded upon divine Scriptures, 2 Cor. v. 16; I Cor. xv. 14, 17; and in honor of the Lord’s Day, grounded upon these Scriptures, John xx. I; Rev. i. 10; Psalms cxviii. 24; Lev. xxiii. 7, 11; Mark xv. 8; Psalms lxxxiv. 10, in which Christmas is called Anti-christ’s masse, and those Masse-mongers and Papists who observe it, etc. In consequence of which parliament spent some time in consultation about the abolition of Christmas day, passed orders to that effect, and resolved to sit on the following day, which was commonly called Christmas day.”
2.“Ule! Ule!Three puddings in a pule;Crack nuts and cry ule!
3. “An English gentleman, at the opening of the great day—i.e. on Christmas Day in the morning—had all his tenants and neighbors enter his hall by daybreak. The strong beer was broached, and the black-jacks went plentifully about, with toast, sugar and nutmeg, and good Cheshire cheese. The Hackin (the great sausage) must be boiled by daybreak, or else two young men must take the maiden (i.e. the cook) by the arms and run her round the market-place till she is shamed of her laziness.”—Round about our Sea-Coal Fire.

Wednesday, December 5, 2007

Ha! A Snow Day!!!

First Snow Day of the year! Teachers can use one every now and then. I couldn't have ordered it more perfectly ... 3-4 inches on the ground and more falling, gray skies, middle of the week, Vince Guaraldi's Charlie Brown Christmas playing and two little squibbers drinkin' hot chocolate and eatin' scrambled eggs and bacon!

Here are some Frequently Asked Questions from the website of the National Snow and Ice Data Center ...

How big can snowflakes get?
Snowflakes are agglomerates of many snow crystals. Most snowflakes are less than one-half inch across. Under certain conditions, usually requiring near-freezing temperatures, light winds, and unstable, convective atmospheric conditions, much larger and irregular flakes close to two inches across in the longest dimension can form. No routine measure of snowflake dimensions are taken, so the exact answer is not known.

Why is snow white?
Visible sunlight is white. Most natural materials absorb some sunlight which gives them their color. Snow, however, reflects most of the sunlight. The complex structure of snow crystals results in countless tiny surfaces from which visible light is efficiently reflected. What little sunlight is absorbed by snow is absorbed uniformly over the wavelengths of visible light thus giving snow its white appearance.

What causes the blue color that sometimes appears in snow and ice?
Generally, snow and ice present us with a uniformly white face. This is because most all of the visible light striking the snow or ice surface is reflected back without any particular preference for a single color within the visible spectrum. The situation is different for that portion of the light which is not reflected but penetrates or is transmitted into the snow. As this light travels into the snow or ice, the ice grains scatter a large amount of light. If the light is to travel over any distance it must survive many such scattering events, that is it must keep scattering and not be absorbed. The observer sees the light coming back from the near surface layers (mm to cm) after it has been scattered or bounced off other snow grains only a few times and it still appears white. However, the absorption is preferential. More red light is absorbed compared to blue. Not much more, but enough that over a considerable distance, say a meter or more, photons emerging from the snow layer tend to be made up of more blue light than red light. Typical examples are poking a hole in the snow and looking down into the hole to see blue light or the blue color associated with the depths of crevasses in glaciers. In each case the blue light is the product of a relatively long travel path through the snow or ice. So the spectral selection is related to absorption, and not reflection as is sometimes thought. In simplest of terms, think of the ice or snow layer as a filter. If it is only a centimeter thick, all the light makes it through, but if it is a meter thick, mostly blue light makes it through.

Is it ever too cold to snow?
No, it can snow even at incredibly cold temperatures as long as there is some source of moisture and some way to lift or cool the air. It is true, however, that most heavy snowfalls occur with relatively warm air temperatures near the ground - typically 15°F or warmer since air can hold more water vapor at warmer temperatures.

When is it too warm to snow? How does snow form if the ground temperature is above freezing?
Snow forms when the atmospheric temperature is at or below freezing (0 Celsius or 32 Fahrenheit) and there is a minimum amount of moisture in the air. If the ground temperature is at or below freezing, of course the snow will reach the ground.

However, the snow can still reach the ground when the ground temperature is above freezing if the conditions are just right. In this case, snowflakes will begin to melt as they reach this warmer temperature layer; the melting creates evaporative cooling which cools the air immediately around the snow flake.This cooling retards melting. As a general rule, though, snow will not form if the groud temperature is 5 degrees Celsius (41 deg Fahrenheit).

Why can snow fall when temperatures are above freezing?
Snow forms in the atmosphere, not at the surface. So snow can fall when surface temperatures are above freezing as long as atmospheric temperatures are below freezing and the air contains a minimum moisture level (the exact level varies according to temperature).

Is snow edible?
Clean snow is certainly edible. Snow in urban areas may contain pollutants that one should not eat but they would probably be in such low concentrations that it might not matter. Still, eating snow should be restricted to "wilderness" areas. Sometimes snow contains algae which gives it a red color. This snow can be eaten and some say it actually tastes "good" but we have never tried it.

Why do weather forecasters seem to have so much trouble forecasting snow?
Snow forecasts are better than they used to be and they continue to improve, but snow forecasting remains one of the more difficult challenges for meteorologists. One reason is that for many of the more intense snows, the heaviest snow amounts fall in surprisingly narrow bands that are on a smaller scale than observing networks and forecast zones. Also, extremely small temperature differences that define the boundary line between rain and snow make night-and-day differences in snow forecasts. This is part of the fun and frustration that makes snow forecasting so interesting.

Does snow change how sound waves travel?
Yes, when the ground has a thick layer of fresh, fluffy snow, sound waves are readily absorbed at the surface of the snow. However, the snow surface can become smooth and hard as it ages or if there have been strong winds. Then the snow surface will actually help reflect sound waves. Sounds may seem clearer and travel farther under these circumstances.

Why does snow crunch when you step on it? At what temperature does it crunch?
A layer of snow is simply composed of ice grains with air in between the ice grains. Because the snow layer is mostly empty air space, when you step on a layer of snow you compress that layer—a little or a lot, depending on how old the snow is. As the snow compresses, the ice grains rub against each other. This creates friction or resistance; the colder the temperature, the greater the friction between the grains of ice. The sudden squashing of the snow at lower temperatures produces the familiar creaking or crunching sound. At warmer temperatures, closer to melting, this friction is reduced to the point where the sliding of the grains against each other produces little or no noise. It's difficult to say at what temperature the snow starts to crunch, but the colder the snow, the louder the crunch.

Enjoy the day! Let it snow, let it snow, let it snow ...

Friday, November 30, 2007

Good, Old Christmas



As a History of Art major in college, I was fortunate to come across what has become one of my all time favorite books, Washington Irving's, The Sketchbook of Geoffrey Crayon, Gentleman. Older editions are filled with amazing illustrations and the writing is exquisite. The book is a collection of essays chronicling the differences of Old English and New World lore and legend, tradition and culture. The Christmas section includes Irving's descriptions of the mansion country homes he calls, "Old Piles," the protocol of the mistletoe branch, the yule log, the dinners in the Great Hall ... you can actually feel the chill, smell the fire in the great fireplace, and taste the mulled wine.
The Legend of Sleepy Hollow and Rip Van Winkle are contained in the volume.

From Irving's recollections of Christmases Past ...

From The Sketchbook of Geoffrey Crayon, Gentleman

Christmas

But is old, old, good old Christmas gone? Nothing but the hair of his good,
gray old head and beard left? Well, I will have that, seeing I cannot have
more
of him.

Hue and Cry After Christmas

A man might then behold at Christmas, in each hall, Good fires to curb the cold, and meat for great and small.The neighbors were friendly bidden, and all had welcome true, the poor from the gates were not chidden when this old cap was new.

Old Song


NOTHING in England exercises a more delightful spell over my imagination than the lingerings of the holiday customs and rural games of former times. They recall the pictures my fancy used to draw in the May morning of life, when as yet I only knew the world through books, and believed it to be all that poets had painted it; and they bring with them the flavor of those honest days of yore, in which, perhaps with equal fallacy, I am apt to think the world was more homebred, social, and joyous than at present. I regret to say that they are daily growing more and more faint, being gradually worn away by time, but still more obliterated by modern fashion. They resemble those picturesque morsels of Gothic architecture which we see crumbling in various parts of the country, partly dilapidated by the waste of ages and partly lost in the additions and alterations of latter days. Poetry, however, clings with cherishing fondness about the rural game and holiday revel from which it has derived so many of its themes, as the ivy winds its rich foliage about the Gothic arch and mouldering tower, gratefully repaying their support by clasping together their tottering remains, and, as it were, embalming them in verdure.



Of all the old festivals, however, that of Christmas awakens the strongest and most heartfelt associations. There is a tone of solemn and sacred feeling that blends with our conviviality and lifts the spirit to a state of hallowed and elevated enjoyment. The services of the Church about this season are extremely tender and inspiring. They dwell on the beautiful story of the origin of our faith and the pastoral scenes that accompanied its announcement. They gradually increase in fervor and pathos during the season of Advent, until they break forth in full jubilee on the morning that brought peace and good-will to men. I do not know a grander effect of music on the moral feelings than to hear the full choir and the pealing organ performing a Christmas anthem in a cathedral, and filling every part of the vast pile with triumphant harmony.


It is a beautiful arrangement, also, derived from days of yore, that this festival, which commemorates the announcement of the religion of peace and love, has been made the season for gathering together of family connections, and drawing closer again those bands of kindred hearts which the cares and pleasures and sorrows of the world are continually operating to cast loose; of calling back the children of a family who have launched forth in life and wandered widely asunder, once more to assemble about the paternal hearth, that rallying-place of the affections, there to grow young and loving again among the endearing mementos of childhood.


There is something in the very season of the year that gives a charm to the festivity of Christmas. At other times we derive a great portion of our pleasures from the mere beauties of Nature. Our feelings sally forth and dissipate themselves over the sunny landscape, and we “live abroad and everywhere.” The song of the bird, the murmur of the stream, the breathing fragrance of spring, the soft voluptuousness of summer, the golden pomp of autumn, earth with its mantle of refreshing green, and heaven with it deep delicious blue and its cloudy magnificence,—all fill us with mute but exquisite delight, and we revel in the luxury of mere sensation. But in the depth of winter, when Nature lies despoiled of every charm and wrapped in her shroud of sheeted snow, we turn for our gratifications to moral sources. The dreariness and desolation of the landscape, the short gloomy days and darksome nights, while they circumscribe our wanderings, shut in our feelings also from rambling abroad, and make us more keenly disposed for the pleasure of the social circle. Our thoughts are more concentrated; our friendly sympathies more aroused. We feel more sensibly the charm of each other’s society, and are brought more closely together by dependence on each other for enjoyment. Heart calleth unto heart, and we draw our pleasures from the deep wells of loving-kindness which lie in the quiet recesses of our bosoms, and which, when resorted to, furnish forth the pure element of domestic felicity.



The pitchy gloom without makes the heart dilate on entering the room filled with the glow and warmth of the evening fire. The ruddy blaze diffuses an artificial summer and sunshine through the room, and lights up each countenance in a kindlier welcome. Where does the honest face of hospitality expand into a broader and more cordial smile, where is the shy glance of love more sweetly eloquent, than by the winter fireside? and as the hollow blast of wintry wind rushes through the hall, claps the distant door, whistles about the casement, and rumbles down the chimney, what can be more grateful than that feeling of sober and sheltered security with which we look round upon the comfortable chamber and the scene of domestic hilarity?



The English, from the great prevalence of rural habit throughout every class of society, have always been found of those festivals and holidays, which agreeably interrupt the stillness of country life, and they were, in former days, particularly observant of the religious and social rites of Christmas. It is inspiring to read even the dry details which some antiquaries have given of the quaint humors, the burlesque pageants, the complete abandonment to mirth and good-fellowship with which this festival was celebrated. It seemed to throw open every door and unlock every heart. It brought the peasant and the peer together, and blended all ranks in one warm, generous flow of joy and kindness. The old halls of castles and manor-houses resounded with the harp and the Christmas carol, and their ample boards groaned under the weight of hospitality. Even the poorest cottage welcomed the festive season with green decorations of bay and holly—the cheerful fire glanced its rays through the lattice, inviting the passengers to raise the latch and join the gossip knot huddled round the hearth beguiling the long evening with legendary jokes and oft-told Christmas tales.



One of the least pleasing effects of modern refinement is the havoc it has made among the hearty old holiday customs. It has completely taken off the sharp touchings and spirited reliefs of these embellishments of life, and has worn down society into a more smooth and polished, but certainly a less characteristic, surface. Many of the games and ceremonials of Christmas have entirely disappeared, and, like the sherris sack of old Falstaff, are become matters of speculation and dispute among commentators. They flourished in times full of spirit and lustihood, when men enjoyed life roughly, but heartily and vigorously—times wild and picturesque, which have furnished poetry with its richest materials and the drama with its most attractive variety of characters and manners. The world has become more worldly. There is more of dissipation, and less of enjoyment. Pleasure has expanded into a broader, but a shallower stream, and has forsaken many of those deep and quiet channels where it flowed sweetly through the calm bosom of domestic life. Society has acquired a more enlightened and elegant tone, but it has lost many of its strong local peculiarities, its homebred feelings, its honest fireside delights. The traditionary customs of golden-hearted antiquity, its feudal hospitalities, and lordly wassailings, have passed away with the baronial castles and stately manor-houses in which they were celebrated. They comported with the shadowy hall, the great oaken gallery, and the tapestried parlor, but are unfitted to the light showy saloons and gay drawing-rooms of the modern villa.
Shorn, however, as it is, of its ancient and festive honors, Christmas is still a period of delightful excitement in England. It is gratifying to see that home-feeling completely aroused which holds so powerful a place in every English bosom. The preparations making on every side for the social board that is again to unite friends and kindred; the presents of good cheer passing and repassing, those tokens of regard and quickeners of kind feelings; the evergreens distributed about houses and churches, emblems of peace and gladness,—all these have the most pleasing effect in producing fond associations and kindling benevolent sympathies. Even the sound of the Waits, rude as may be their minstrelsy, breaks upon the mid-watches of a winter night with the effect of perfect harmony. As I have been awakened by them in that still and solemn hour “when deep sleep falleth upon man,” I have listened with a hushed delight, and, connecting them with the sacred and joyous occasion, have almost fancied them into another celestial choir announcing peace and good-will to mankind.



How delightfully the imagination, when wrought upon by these moral influences, turns everything to melody and beauty! The very crowing of the cock, heard sometimes in the profound repose of the country, “telling the night-watches to his feathery dames,” was thought by the common people to announce the approach of this sacred festival.


"Some say that ever 'gainst that season comes


Wherein our Saviour’s birth is celebrated,


This bird of dawning singeth all night long;


And then, they say, no spirit dares stir abroad,


The nights are wholesome—then no planets strike,


No fairy takes, no witch hath power to charm,


So hallow’d and so gracious is the time.”



Amidst the general call to happiness, the bustle of the spirits, and stir of the affections which prevail at this period what bosom can remain insensible? It is, indeed, the season of regenerated feeling—the season for kindling not merely the fire of hospitality in the hall, but the genial flame of charity in the heart.



The scene of early love again rises green to memory beyond the sterile waste of years; and the idea of home, fraught with the fragrance of home-dwelling joys, reanimates the drooping spirit, as the Arabian breeze will sometimes waft the freshness of the distant fields to the weary pilgrim of the desert.



Stranger and sojourner as I am in the land, though for me no social hearth may blaze, no hospitable roof throw open its doors, nor the warm grasp of friendship welcome me at the threshold, yet I feel the influence of the season beaming into my soul from the happy looks of those around me. Surely happiness is reflective, like the light of heaven, and every countenance, bright with smiles and glowing with innocent enjoyment, is a mirror transmitting to others the rays of a supreme and ever-shining benevolence. He who can turn churlishly away from contemplating the felicity of his fellow-beings, and can sit down darkling and repining in his loneliness when all around is joyful, may have his moments of strong excitement and selfish gratification, but he wants the genial and social sympathies which constitute the charm of a merry Christmas.



































What I'll be listening to tonight ...


A great song for a frosty, late-autumn evening, Fires at Midnight is one of my favorite Jethro Tull songs. Short and to-the-point, Ian sings of the peace that comes from a life lived simply.


I believe in fires at midnight

When the dogs have all been fed.

A golden toddy on the mantle

A broken gun beneath the bed.


Silken mist outside the window.

Frogs and newts slip in the dark

Too much hurry ruins the body.

I'll sit easy, fan the spark.


Kindled by the dying embers

Of another working day.

Go upstairs, take off your makeup

fold your clothes neatly away.


Me, I'll sit and write this love song

as I all too seldom do.

Build a little fire this midnight.

It's good to be back home with you.


Enjoy the evening.

Thursday, November 22, 2007

Happy Thanksgiving!!!


Above is Lincoln's 1863 proclamation establishing the Thanksgiving holiday. All the best to you and your family.

Proclamation Establishing Thanksgiving Day October 3, 1863

The year that is drawing towards its close, has been filled with the blessings of fruitful fields and healthful skies. To these bounties, which are so constantly enjoyed that we are prone to forget the source from which they come, others have been added, which are of so extraordinary a nature, that they cannot fail to penetrate and soften even the heart which is habitually insensible to the ever watchful providence of Almighty God. In the midst of a civil war of unequalled magnitude and severity, which has sometimes seemed to foreign States to invite and to provoke their aggression, peace has been preserved with all nations, order has been maintained, the laws have been respected and obeyed, and harmony has prevailed everywhere except in the theatre of military conflict; while that theatre has been greatly contracted by the advancing armies and navies of the Union. Needful diversions of wealth and of strength from the fields of peaceful industry to the national defence [sic], have not arrested the plough, the shuttle, or the ship; the axe had enlarged the borders of our settlements, and the mines, as well of iron and coal as of the precious metals, have yielded even more abundantly than heretofore. Population has steadily increased, notwithstanding the waste that has been made in the camp, the siege and the battle-field; and the country, rejoicing in the consciousness of augmented strength and vigor, is permitted to expect continuance of years, with large increase of freedom.

No human counsel hath devised nor hath any mortal hand worked out these great things. They are the gracious gifts of the Most High God, who, while dealing with us in anger for our sins, hath nevertheless remembered mercy.

It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and voice by the whole American people. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to his tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and voice by the whole American people. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to his tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

It has seemed to me fit and proper that they should be solemnly, reverently and gratefully acknowledged as with one heart and voice by the whole American people. I do therefore invite my fellow citizens in every part of the United States, and also those who are at sea and those who are sojourning in foreign lands, to set apart and observe the last Thursday of November next, as a day of Thanksgiving and Praise to our beneficent Father who dwelleth in the Heavens. And I recommend to them that while offering up the ascriptions justly due to Him for such singular deliverances and blessings, they do also, with humble penitence for our national perverseness and disobedience, commend to his tender care all those who have become widows, orphans, mourners or sufferers in the lamentable civil strife in which we are unavoidably engaged, and fervently implore the interposition of the Almighty Hand to heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility and Union.

In testimony whereof, I have hereunto set my hand, and caused the seal of the United States to be affixed.

Done at the city of Washington, this third day of October, in the year of our Lord one thousand eight hundred and sixty-three, and of the independence of the United States the eighty-eighth.

Abraham Lincoln

Psalms 105
1 Give thanks to the LORD and proclaim his greatness. Let the whole world know what he has done.
2 Sing to him; yes, sing his praises. Tell everyone about his miracles.
3 Exult in his holy name; O worshipers of the LORD, rejoice!
4 Search for the LORD and for his strength, and keep on searching.
5 Think of the wonderful works he has done, the miracles and the judgments he handed down,
6 O children of Abraham, God's servant, O descendants of Jacob, God's chosen one.
7 He is the LORD our God. His rule is seen throughout the land.
8 He always stands by his covenant -- the commitment he made to a thousand generations.

Sunday, November 18, 2007

The History of Thanksgiving


The History Channel's site (history.com) has a great article on Thanksgiving that does a great job of dispelling myths, especially about food.



First Thanksgiving
In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast which is acknowledged today as one of the first Thanksgiving celebrations in the colonies. This harvest meal has become a symbol of cooperation and interaction between English colonists and Native Americans. Although this feast is considered by many to the very first Thanksgiving celebration, it was actually in keeping with a long tradition of celebrating the harvest and giving thanks for a successful bounty of crops. Native American groups throughout the Americas, including the Pueblo, Cherokee, Creek and many others organized harvest festivals, ceremonial dances, and other celebrations of thanks for centuries before the arrival of Europeans in North America.

Food preparation
Historians have also recorded other ceremonies of thanks among European settlers in North America, including British colonists in Berkeley Plantation, Virginia. At this site near the Charles River in December of 1619, a group of British settlers led by Captain John Woodlief knelt in prayer and pledged "Thanksgiving" to God for their healthy arrival after a long voyage across the Atlantic. This event has been acknowledged by some scholars and writers as the official first Thanksgiving among European settlers on record. Whether at Plymouth, Berkeley Plantation, or throughout the Americas, celebrations of thanks have held great meaning and importance over time. The legacy of thanks, and particularly of the feast, have survived the centuries as people throughout the United States gather family, friends, and enormous amounts of food for their yearly Thanksgiving meal.


What Was Actually on the Menu?
What foods topped the table at the first harvest feast? Historians aren't completely certain about the full bounty, but it's safe to say the pilgrims weren't gobbling up pumpkin pie or playing with their mashed potatoes. Following is a list of the foods that were available to the colonists at the time of the 1621 feast. However, the only two items that historians know for sure were on the menu are venison and wild fowl, which are mentioned in primary sources. The most detailed description of the "First Thanksgiving" comes from Edward Winslow from A Journal of the Pilgrims at Plymouth, in 1621:
"Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, among other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed upon our governor, and upon the captain, and others. And although it be not always so plentiful as it was at this time with us, yet by the goodness of God, we are so far from want that we often wish you partakersof our plenty.

Foods That May Have Been on the Menu
Seafood: Cod, Eel, Clams, Lobster

Wild Fowl: Wild Turkey, Goose, Duck, Crane, Swan, Partridge, Eagles

Meat: Venison, Seal

Grain: Wheat Flour, Indian Corn

Vegetables: Pumpkin, Peas, Beans, Onions, Lettuce, Radishes, Carrots

Fruit: Plums, Grapes

Nuts: Walnuts, Chestnuts, Acorns

Herbs and Seasonings: Olive Oil, Liverwort, Leeks, Dried Currants, Parsnips

What Was Not on the Menu

Surprisingly, the following foods, all considered staples of the modern Thanksgiving meal, didn't appear on the pilgrims's first feast table:
Ham: There is no evidence that the colonists had butchered a pig by this time, though they had brought pigs with them from England.

Sweet Potatoes/Potatoes: These were not common.

Corn on the Cob: Corn was kept dried out at this time of year.

Cranberry Sauce: The colonists had cranberries but no sugar at this time.

Pumpkin Pie: It's not a recipe that exists at this point, though the pilgrims had recipes for stewed pumpkinChicken/Eggs: We know that the colonists brought hens with them from England, but it's unknown how many they had left at this point or whether the hens were still laying.Milk: No cows had been aboard the Mayflower, though it's possible that the colonists used goat milk to make cheese.

1621 Harvest Feast
Seventeenth Century Table Manners:The pilgrims didn't use forks; they ate with spoons, knives, and their fingers. They wiped their hands on large cloth napkins which they also used to pick up hot morsels of food. Salt would have been on the table at the harvest feast, and people would have sprinkled it on their food. Pepper, however, was something that they used for cooking but wasn't available on the table.


In the seventeenth century, a person's social standing determined what he or she ate. The best food was placed next to the most important people. People didn't tend to sample everything that was on the table (as we do today), they just ate what was closest to them.


Serving in the seventeenth century was very different from serving today. People weren't served their meals individually. Foods were served onto the table and then people took the food from the table and ate it. All the servers had to do was move the food from the place where it was cooked onto the table.


Pilgrims didn't eat in courses as we do today. All of the different types of foods were placed on the table at the same time and people ate in any order they chose. Sometimes there were two courses, but each of them would contain both meat dishes, puddings, and sweets.

Housewife prepares a meal in pilgrim village
More Meat, Less VegetablesOur modern Thanksgiving repast is centered around the turkey, but that certainly wasn't the case at the pilgrims's feasts. Their meals included many different meats. Vegetable dishes, one of the main components of our modern celebration, didn't really play a large part in the feast mentality of the seventeenth century. Depending on the time of year, many vegetables weren't available to the colonists.


The pilgrims probably didn't have pies or anything sweet at the harvest feast. They had brought some sugar with them on the Mayflower but by the time of the feast, the supply had dwindled. Also, they didn't have an oven so pies and cakes and breads were not possible at all. The food that was eaten at the harvest feast would have seemed fatty by 1990's standards, but it was probably more healthy for the pilgrims than it would be for people today. The colonists were more active and needed more protein. Heart attack was the least of their worries. They were more concerned about the plague and pox.


Surprisingly Spicy Cooking

People tend to think of English food at bland, but, in fact, the pilgrims used many spices, including cinnamon, ginger, nutmeg, pepper, and dried fruit, in sauces for meats. In the seventeenth century, cooks did not use proportions or talk about teaspoons and tablespoons. Instead, they just improvised. The best way to cook things in the seventeenth century was to roast them. Among the pilgrims, someone was assigned to sit for hours at a time and turn the spit to make sure the meat was evenly done.


Since the pilgrims and Wampanoag Indians had no refrigeration in the seventeenth century, they tended to dry a lot of their foods to preserve them. They dried Indian corn, hams, fish, and herbs.

Pilgram family at dinner
Dinner for Breakfast: Pilgrim Meals:The biggest meal of the day for the colonists was eaten at noon and it was called noonmeat or dinner. The housewives would spend part of their morning cooking that meal. Supper was a smaller meal that they had at the end of the day. Breakfast tended to be leftovers from the previous day's noonmeat.


In a pilgrim household, the adults sat down to eat and the children and servants waited on them. The foods that the colonists and Wampanoag Indians ate were very similar, but their eating patterns were different. While the colonists had set eating patterns--breakfast, dinner, and supper--the Wampanoags tended to eat when they were hungry and to have pots cooking throughout the day.



Mayflower Myths
The reason that we have so many myths associated with Thanksgiving is that it is an invented tradition. It doesn't originate in any one event. It is based on the New England puritan Thanksgiving, which is a religious Thanksgiving, and the traditional harvest celebrations of England and New England and maybe other ideas like commemorating the pilgrims. All of these have been gathered together and transformed into something different from the original parts.
- James W. Baker, Senior Historian at Plimoth Plantation

Myth: The first Thanksgiving was in 1621 and the pilgrims celebrated it every year thereafter.
Fact: The first feast wasn't repeated, so it wasn't the beginning of a tradition. In fact, the colonists didn't even call the day Thanksgiving. To them, a thanksgiving was a religious holiday in which they would go to church and thank God for a specific event, such as the winning of a battle. On such a religious day, the types of recreational activities that the pilgrims and Wampanoag Indians participated in during the 1621 harvest feast--dancing, singing secular songs, playing games--wouldn't have been allowed. The feast was a secular celebration, so it never would have been considered a thanksgiving in the pilgrims minds.


Myth: The original Thanksgiving feast took place on the fourth Thursday of November.
Fact: The original feast in 1621 occurred sometime between September 21 and November 11. Unlike our modern holiday, it was three days long. The event was based on English harvest festivals, which traditionally occurred around the 29th of September. After that first harvest was completed by the Plymouth colonists, Gov. William Bradford proclaimed a day of thanksgiving and prayer, shared by all the colonists and neighboring Indians. In 1623 a day of fasting and prayer during a period of drought was changed to one of thanksgiving because the rain came during the prayers. Gradually the custom prevailed in New England of annually celebrating thanksgiving after the harvest.


During the American Revolution a yearly day of national thanksgiving was suggested by the Continental Congress. In 1817 New York State adopted Thanksgiving Day as an annual custom, and by the middle of the 19th century many other states had done the same. In 1863 President Abraham Lincoln appointed a day of thanksgiving as the last Thursday in November, which he may have correlated it with the November 21, 1621, anchoring of the Mayflower at Cape Cod. Since then, each president has issued a Thanksgiving Day Proclamation. President Franklin D. Roosevelt set the date for Thanksgiving to the fourth Thursday of November in 1939 (approved by Congress in 1941).

Myth: The pilgrims wore only black and white clothing. They had buckles on their hats, garments, and shoes.
Fact: Buckles did not come into fashion until later in the seventeenth century and black and white were commonly worn only on Sunday and formal occasions. Women typically dressed in red, earthy green, brown, blue, violet, and gray, while men wore clothing in white, beige, black, earthy green, and brown.


Myth: The pilgrims brought furniture with them on the Mayflower.
Fact: The only furniture that the pilgrims brought on the Mayflower was chests and boxes. They constructed wooden furniture once they settled in Plymouth.


Myth: The Mayflower was headed for Virginia, but due to a navigational mistake it ended up in Cape Cod Massachusetts.
Fact: The Pilgrims were in fact planning to settle in Virginia, but not the modern-day state of Virginia. They were part of the Virginia Company, which had the rights to most of the eastern seaboard of the U.S. The pilgrims had intended to go to the Hudson River region in New York State, which would have been considered "Northern Virginia," but they landed in Cape Cod instead. Treacherous seas prevented them from venturing further south.


Source: Kathleen Curtin, Food Historian at Plimoth Plantation

Saturday, November 17, 2007

Thanksgiving MUST-HAVES


Along with the necessities of family, a cool, crisp, preferably cloudy, November day, and a Lions win, there are a few food items that no Thanksgiving feast should be without ...

NUMBER ONE: My Mom's dressing (You should give thanks alone for having access to this!)

For a 20 pound turkey …

3 - regular plain white or 2 loaves of Italian bread,- do not use bread other than plain white.
5 – stalks of large celery – to taste – chopped into small bite size pieces
2 – medium onions – to taste – chopped into small pieces
Poultry seasoning – McCormick’s – depending on the bread, this may take a whole container (small container) – to taste
Salt – to taste
Pepper – to taste
1 – stick margarine
1 – large can Cottage Inn or Swanson Chicken Broth

Dry bread so that it is not soft and break/crumble into small pieces in very large bow – inch or so in size – sprinkle with poultry seasoning – mix well and set aside

Sauté veggies’till translucent with the margarine in sauce pan

Pour broth over veggies – mix and warm mixture – do not boil

Pour mixture over bread in large bowl GRADUALLY, using all the veggies, BUT not all the broth

The amount of broth used will depend on the dryness of the bread STUFFING SHOULD BE DAMP BUT NOT MUSH, should be loose but not loose shape when handling

TASTE – add more broth if needed to adjust mixture, ADD more poultry seasoning, salt , and pepper to taste and taste again.

Stuffing can be made ahead of time, but do not stuff the turkey until you are ready to put bird into the oven. LOOSLEY fill the bird cavity and the neck cavity - do not pack the stuffing in the bird - and cover bird cavity with a slice of bread and the neck cavity with the neck skin or bread.

IF, - you have left over stuffing after stuffing the bird or you want more stuffing, put the left over stuffing into a buttered baking dish and bake, or freeze for next time.


NUMBER TWO: Cornbread and oyster dressing (As Buffett says, "Can't have a turkey without oyster dressin'!")

Corn Bread with Oyster Dressing

Prepare the corn bread the day before you plan to serve this special dish.
Serving: 8

INGREDIENTS
Corn Bread:
• 2 strips bacon
• 1 2/3 cups buttermilk
• 1/2 cup vegetable oil
• 2 1/2 cups yellow cornmeal
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg, lightly beaten
Oyster Dressing:
• 1/2 cup butter
• 2 cups diced onion
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup minced green onion
• 4 teaspoons chopped parsley
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground red pepper
• 2 dozen fresh oysters, chopped, liquor reserved
• 5 cups day-old corn bread, cubed
• 2 tablespoons water or stock, as needed
• Vegetable-oil cooking spray

DIRECTIONS
1. Prepare the pan: Preheat oven to 425 degrees F. Cook bacon until crisp in a 10-inch cast-iron or iron-clad skillet. Remove bacon strips and set aside to cool. Once cooled, crumble bacon and set aside. Place the skillet with the bacon fat in the oven while mixing the batter.

2. Prepare the corn bread: In a small bowl, whisk together the buttermilk and vegetable oil. In a large bowl, stir together cornmeal, baking soda, baking powder, and salt. Pour buttermilk mixture into the cornmeal mixture and mix well. Lightly fold in the egg and crumbled bacon. Pour mixture into the hot skillet and bake until golden brown -- 15 to 20 minutes. Allow to cool in the skillet for 10 minutes, then turn out onto wire rack to cool overnight. Next day, cut corn bread into cubes.

3. Prepare oyster dressing: In a 4-quart pot, melt butter over medium-high heat. Add onion, celery, bell pepper, green onion, parsley, salt, ground black pepper, and ground red pepper. Cook, stirring occasionally, until onions are translucent -- about 5 minutes. Add chopped oysters and oyster liquor and simmer for 15 minutes. Add cubed corn bread and mix well. If mixture seems too dry, add water or stock to moisten as needed. Transfer mixture to a casserole dish lightly coated with vegetable-oil cooking spray. Cover and bake for 25 minutes. Remove the cover and continue baking until brown -- about 5 minutes. Serve hot.

3. BRINED TURKEY (This is Wolgang Puck's recipe that I will be trying this year, but in the past I have used Professor Alton Brown's recipe, which is available at foodtv.com)

Brined Roast Turkey

Brine:
1 gallon water
1 6-pack Hornsby's traditonal dry Hard Apple Cider (My addition)
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
12 sage leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup

Compound butter "rub"
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling

Make a "raft" of these vegetables for the turkey to sit on in the roasting pan
carrots
celery
onions

Add this mixture to the vegetables once they are in the roasting pan
1/2 cup white wine
1/2 cup Madeira wine

To make brine
In a large stockpot, bring the water, hard cider, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.

Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.
Preheat oven to 325 degrees F.

In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.
Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.

Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.

Transfer turkey to a platter and allow to cool.

Oh yeah, don't forget the nibbles to keep you energized -- cold Bud, the biggest jar of creamed herring you can find, and Tricuits.

Enjoy the day.

The Mysterious Josquin Des Prez

I have spent many hours reading, studying grading papers, relaxing, doing work outdoors, and napping while listening to the compositions of Josquin Des Prez. I recently found a copy of The Tallis Scholars singing the collected works of Josquin. This collection is incomparable -- memorizing and truly moving.

Here's an interesting article from the Engine of Ingenuity website ...

JOSQUIN DESPREZ
by John Lienhard

Today, academic detectives look for the real Josquin. The University of Houston's College of Engineering presents this series about the machines that make our civilization run, and the people whose ingenuity created them.

For my money, the greatest composer who ever lived was the somewhat shadowy figure of Josquin Desprez. Josquin defined the new music of the Renaissance. You've probably heard his L'homme armé masses. You've surely heard his little choral piece El Grillo -- the one that makes such a fine imitation of a cricket.

When I was in graduate school, musicologists were waging holy wars with one another over Josquin's particulars. Today a few of those particulars are in pretty good order. We know Josquin was born in the northern part of France around 1440. That rough date comes from the 1459 records of a Milan cathedral which identify him as "Jodocho de frantia biscantori." "Jodocho de frantia" was an Italian version of his name. "Biscantori" meant a young adult singer.

The spelling of his name changes from place to place and time to time. Historians finally saw that Josquin himself told us how he wanted his name spelled in a five-voice motet, Illibata Dei. He arranged the text to spell his name out in an acrostic puzzle.

Much of what we know about Josquin's life is spelled out that way in his music. When the Flemish composer Johannes Ockeghem died, Josquin wrote a heart-rending lament on his death. He has singers reading the roll of great composers who learned from Ockeghem and Josquin's name heads the list. If he wasn't Ockeghem's actual student, he was certainly his spiritual inheritor.

The title of a Josquin mass, the Missa 'Hercules Dux Ferrarie', tells who his patron was, but this time Josquin did more. He matched the vowels of "Hercules Dux Ferrarie" to notes of the scale. The first e suggests the syllable re. The second vowel, u, suggests the syllable ut which was the medieval do, and so forth. He got re-do-re-do-re-fa-mi-re, and that binding thread runs through every movement of the mass -- Ky-ri-e e-le-(e)-i-son. The only reason we remember an obscure duke of Ferrara is that Josquin wove that odd memorial around his name.

Josquin died in 1521, just past 80. With his linguist's mind, his mathematician's mind -- his wide-ranging genius mind -- he redirected western music. At the end, he bequeathed his house and land to the Church of Notre Dame in Condé. He asked the church's singers to stop by his house during festival processions and sing his settings of the Pater Noster and Ave Maria.
From that touching gesture music historians conclude that Josquin had a choir at Condé that could handle six-part harmony. That's a small thing to make a point of, but it reminds us how hard it is to read the record of 500 years ago. Josquin wrote some of the loveliest music I know. And I'm grateful to historians for any small bits they can give me -- about the times and the person who produced such music.

From the Grove Concise History of Music ...
Probably the most important composer before the second half of the 16th century, Josquin is especially noted for the expressive nature of his music, a trait that broke with the medieval tradition of more abstract music.

His artistic abilities were compared to those of Michelangelo, and Martin Luther is quoted: "Josquin is master of the notes, which must express what he desires; other choral composers must do what the notes dictate."

Thursday, November 15, 2007

Beer is for Breakfast! DRINK OR BE GONE!


A week from Thanksgiving -- raining, thinking of beer, apples, oyster dressing, and beginnings of our country. While listening to Deaf Shepherd and having a hard cider, I found this enjoyable article ... Prosit!


The Spirits of Our Forefathers
By Tom Jewett



"Beer is living proof that God loves us and wants to see us happy."
Benjamin Franklin

"Wine is necessary for life."
Thomas Jefferson

"My manner of living is plain...a glass of wine and a bit of mutton."
George Washington



The above statements by three of the Founding Fathers reflect the prevailing attitude toward alcohol in the 18th century and throughout much of our country's early existence. Alcohol has played a major role in our nation's history, and its use is a part of our heritage. In colonial times, Americans probably drank more alcohol that in any other era. Spirits were an integral part of daily life throughout the colonies no matter the geographic or economic differences. It was reported that the average American drank eight ounces of alcohol a day. And it didn't matter what. Americans drank beer, and cider with breakfast; rum and wine with dinner; claret, ratafias, creams, punches, and other concoctions in the evening. (Robinson, 2001)



"Revolutionary War era persons drank a phenomenal amount. We have here an account of a gentleman's average consumption: 'Given cider and punch for lunch; rum and brandy before dinner; punch, Madeira, port and sherry at dinner; punch and liqueurs with the ladies; and wine, spirit and punch till bedtime, all in punchbowls big enough for a goose to swim in.'" (As cited in Washington and Kitman, 1970)



There are a number of reasons for all of this tippling. Our English heritage declared that water was bad for a person's health. Given the sanitary standards of the day this was probably true. Beer consumption especially, was seen as a healthy substitute for water. Beer was considered a food, which showed social status (only the most destitute drank water) and allowed for persons to put in a full days work. Franklin while working in a printing house in London was known as the "water American", because of his affinity to water, by his fellow printers who were "great guzzlers of beer...My companions at the press drank every day a pint before breakfast with his bread and cheese, a pint between breakfast and dinner, a pint in the afternoon about six o'clock, and another when he had done his day's work." (As cited in Barr, 1999)



Americans of the period believed it was particularly healthier to drink lukewarm alcohol during hot weather rather than drink cold water. Signs were displayed at public wells warning individuals of the dangers of cold water during the summer. The rationale for this is that when a person sweated, heat was conducted from the inside of the body. Therefore, the stomach needed warmth, which could be provided by alcohol. (Barr, 1999)



The bias against water was so great that a recent immigrant from Italy, Phillip Massei, caused a stir at a large dinner party where he "asked for a glass of water. I perceived some confusion among the servants, and the water did not arrive. The host, next to who I sat, whispered in my ear, asking with a smile if I could not drink something else, because the unexpected request for a glass upset the entire household and they did not know what they were about." (As cited in Barr, 1999)



Beer usually replaced water as the daily drink. An early morning tankard of beer was typical in colonial America, even for children. This tradition, as stated earlier, came from England. The Pilgrims loaded more beer than water on the Mayflower. And, there is some evidence that they were put off at Plymouth, rather than Virginia, because the ship's crew wished to make sure they had enough beer to consume on the return voyage. (Royce, 1981)



The ingredients for beer did not grow well in New England. As a substitute, the Puritans made do with hard cider. The many apple orchards of the area were planted for its production. Men usually began the day with a quart or more at breakfast.



Beer and cider were not readily available on the frontier. Settlers west of the Allegheny Mountains converted their corn into whiskey as a substitute and to make their crop transportable. Life was hard on the frontier. The pioneers called their whiskey the "Good Creature of God", giving them the strength needed to dull the pain of the brutal manual labor of making a home in the wilderness. (Powell, 1999)



"...there is unquestionably too much spirituous liquors drank in the newly settled parts of America, but a very good reason can be assigned for it. The labor of clearing the land is rugged and severe, and the summer sweats are sometimes so great that it would be dangerous to drink cold water..."(As cited in Barr, 1999)



The first businesses established on the frontier were often simple taverns located along trails and roads to take care of the needs of travelers. Tradition of the time dictated that a drink be had at every halt in a journey. One story tells of two travelers on a seventy-mile trek by coach who drank a quart of liquor at each of the eight stops that were made.



Tavern owners enjoyed higher social status than did the clergy during the colonial era. Taverns were the center of civic life. Because of this they were often required to be located near the church or meeting house. Religious services and court sessions were often held in taverns. Judges interrupted court to drink, and clergy were obligated to drink at every house call and were often seen reeling home. (Powell, 1999)



All of this drinking did not go on without some comment. John Adams stated: "If the ancients drank as our people drink rum and cider, it is no wonder we hear of so many possessed with devils." (As cited in History of Alcohol in America) But, among the founding fathers Adams stood pretty much alone. Washington, Franklin, and Jefferson all imbibed and enjoyed brewing or distilling their own alcoholic beverages.



Jefferson was one of the most knowledgeable wine connoisseurs ever to hold national office. And, he was the wine advisor for Washington, Madison and Monroe. He felt that wine was "...indispensable for my health." He further advocated the virtues of wine stating "no nation is drunken where wine is cheap; and none sober, where the dearness of wine substitutes ardent spirits as the common beverage." (As cited in Insiders Guide to Virginia Wineries)



Jefferson believed that wine stimulated conversation. There must have been quite a bit of talking at Monticello because there are records that he and his guests consumed 1,203 bottles of wine in just over two year's time. (Garr, 1997) Jefferson, though, thought of himself as a man of moderation. "...you are not to conclude I am a drinker. My measure is a perfectly sober on of 3 or 4 glasses at dinner, and not a drop at any other time. But as to those 3 or 4 glasses I am very fond." (As cited in Garr, 1997)



Jefferson's interests in wine went far beyond just drinking. He was also involved in viticulture. He planted vineyards at Monticello and encourage others to take up the practice. Jefferson's attempts were not successful since the phylloxera louse, which was not discovered until the 1860s, attacked his grapes.



The sober picture we have of Washington is not correct if we are to believe anecdotes of his day. It was said that he could dance the night away with four bottles of wine under his belt. And, that his Revolutionary War personal expense account for alcohol from September 1775 to March 1776 amount to over six thousand dollars. (Washington & Kitman, 1970) He was a devout lover of beer; in particular a dark porter was always in ample supply at Mount Vernon. A typical Washington hosted dinner "included several wines, beer, cider." (Mount Vernon An Illustrated Handbook, 1974)



With all the drinking that went on during this era, one tends to agree with Adams' statement and wonder how we fought a war, won our independence, and established a government. Perhaps the Spirit of '76, which inspired our forefathers, was indeed spirits.


References
Barr, Andrew. Drink: A Social History of America. 1999, Carroll & Graff Publishers, Inc.
Garr, Robin. "Jefferson and Wine". 1997, www.winelovers page.com/wines/tjeff.
"History of Alcohol in America" (Cider). www.2020 site.org/drinks/cider.
Mount Vernon An Illustrated Handbook. 1974, Mount Vernon Ladies Association.
Powell, Stephen. "The Devils Drink: 1999, www.bluemoon.net/~spowell/cart.
Robinson, Matthew. : How To Toast Like Our Founding Fathers", 2001, Claremont Institute Publications, www.claremont.org/publications/Robinson 010118.cfm.
Royce, James E. Alcohol Problems: A Comprehensive Survey. 1981, New York Free Press.
"Thomas Jefferson: Food and Wine Connoisseur", The Insiders Guide to Virginia Wineries. www.blueridge/sb-wineries.
Washington, George and Kitman, Marvin. 1970, George Washington's Expense Account. 1970, Simon and Schuster.