Robert Burns was born on January 25th 1759 in Alloway, Ayrshire and died at the age of 37 in 1796 in Dumfries ,where he is still buried. He died from rheumatic heart disease fromwhich he suffered as a child. He was the eldest of seven childrenborn to William Burnes, a struggling tenant farmer, and his wife,Agnes Broun.
His mother introduced him to Scottish folk songs,legends and proverbs. Apart from poetry he wrote beautiful and tendersongs. Some of the most famous include "Auld Lang Syne", "YeBanks and Braes of Bonnie Doon" and "My Love's Like a Red, Red,Rose". His first book of poems was published in 1788. A lot of hispoetry was about the feelings of ordinary poor people, oneof his mostfamous being the well known humourous poem "Tam O'Shanter"
When he moved to Dumfries he married a girl calledJean Armour in 1788 and rented a farm for a short while but was notsuccessful. He then got a small government job. He had times ofdepression yet he went on writing fine poetry . To this day Scots,and English, celebrate Burns Day.
If you would like to celebrate with us read how wecelebrated "Robbie Burns Day" in school.
For those who would like a to take a more "formal" approach hereare the basic elements of a Burns Supper. Also included is a recipefor a Haggis
1. The Chairman welcomes the company
2. The clergyman recites the "Selkirk Grace"
3. Dinner is served including the piping-in of the haggis and arendering of Burn's "To a Haggis"
4. The Chairman proposes "The Loyal Toast"
5. The club Secretary makes any announcements about futureevents and plans.
1.The principal speaker is called upon to deliver "The ImmortalMemory"
2. A short speech in appreciation of the speaker's effort isgiven.
3. The "Toast of the Lasses" is proposed by a gentleman speaker.
4. "The Reply" from a lady speaker follows.
5. Other speeches and toasts can now be added.
The SONGS and RECITATIONS
1. Various songs and recitations of Burn's work.
2. The evening ends with the company singing "Auld Lang Syne".
As a guideline the proceedings should last from 6.30pm until11.00pm.
Research: Damien andDanielle
St. Patrick's School
Today we started our preparation for ourBurns supper celebration and I'm really excited. Firstly we discussedthe meanings of the poems we didn't understand. The teacher found itdifficult to say some of the words in them.
After we discussed the poems we chose one torecite during the celebration.We had to work hard at this using goodexpression in our voices to bring the poem to life. I chose the "SairFinger" because it's funny and it's one of my favourite Scottishpoems.
We then talked about suitable costumes wecould wear and the food we could bring in. Everything had to beScottish so we decided on oatcakes, shortbread, cheddar cheese,Highlander crisps, Highland toffee and of course our "other" Nationaldrink -Irn Bru-
For decorating the hall on the Day of thecelebration we made tartan shields.My "tartan" colours were red,orange, yellow and green. It was very colourful and I was very proudof mine. It had my name in the middle. We made the tartan by usinghorizontal and vertical lines.
Next we had to learn some Scottish countrydancing. We joined up with a younger class for this as their teacheris great at country dancing. It was great fun even although I washopeless at it!
Finally the day of the greatcelebration arrived. It was time to get ready for our ceilidh. Wedressed up in our tartan regalia. I felt very nervous but excitedbecause we were being video-ed and doing it in front of otherchildren. We went down to the main hall and put out our food anddrink. We
listened to the children reciting the poemsthey had learned.
The primary 3's recited "Wee Willy Winkie"as a class and even the Primary 5's joined in with "The Wee Malkies".After the recitations Peter did some country dancing on his own. Hewas great at it. It's amazing what he can do with hisfeet!
Then it was our turn to do the dances we hadlearned. We danced and danced and it was terrific fun. Last but not least came the food. Eating and sharing theScottish food we had brought in was full of excitement andlaughter. I ate Highlander Crisps, shortbread and drankIrn Bru. I was very full. Sadly the time came to finish thecelebration. Once we had tidied up we went home.
Can't wait till next year!
St. Patrick's Primary School
1 sheep's bag and pluck
1/4 lb. suet
4 medium sized onions (blanched)
1/2 lb.pinhead oatmeal
2-4 level tablespoons salt
1 level teaspoonful black pepper
1 level teaspoonful powdered herbs
1. Wash the bag in cold water,scrape and clean it well. Leaveovernight in cold water.
2. Wash the pluck and put in a pan of boiling water and boil for 1hour, with the windpipe hanging out; have a small basin under thewindpipe to catch any drips.
3. Place the cooked pluck in a basin,cover with liquor in whichboiled and leave overnight.
4. Next day,cut off the windpipe, grate the liver,chop the heart,lights, suet and onions.
5. Add the oatmeal which should first be toasted,but notcoloured,salt,pepper,herbs and 1 pint of liquid in which the pluckwas boiled.
6. Mix well, fill the bag rather more than half full of themixture,then sew it up and prick it.
7. Place in boiling water,simmer for 3 hours, pricking occasionallyto keep from bursting.
8. If liked, the bag may be cut into several pieces to make smallerhaggis;cook11/2-2 hours
TARTAN by Heather McCannP.6