This
weekend sees two major celebrations of Scotland’s greatest warrior hero,
Sir William Wallace, who was brutally murdered 701 years ago by King
Edward I of England. The Society of William Wallace will hold their
annual Wallace Day on Saturday 26 August 2006 at Elderslie, the
birth-place of the Guardian of Scotland. As in past years those wishing
to join the parade are requested to assemble at 2pm in the Ludovic
Square, Johnstone, for a 2.30pm march-off to the Wallace Monument,
Elderslie, where a wreath-layng and speeches will take place. Among the
speakers should be Bill Speirs, former General secretary of the STUC.
The Elderslie Village Hall, Glenpatrick Road, will be open from 12 noon
for the usual tearoom, bar and stalls.
On
Sunday Wallace celebration moves north to Aberdeen where the Wallace 700
Association, a non-political charitable body, will once again pay
tribute to Sir William Wallace at his magnificent statue at Rosemount,
involving all age groups. A full three hour programme will start and
finish with piping. A Piper’s Vigil will start at 12.30pm and the event
will conclude with Portlethan and Kintore Pipe Bands beating retreat. In
between primary school pupils will enact the crowning of Robert I, King
of Scots, 700 years ago, and a pageant of six scenes on the life and
death of Sir William Wallace. A Historic Procession will take place at
1.40pm through the city centre and the Wallace Address will be given by
J Derrick McClure of Aberdeen University following a wreath-laying
ceremony led by Lord Provost John Reynolds of the City of Aberdeen.
Through
his valour Sir William Wallace inspired Scots of his day to resist
English domination and he has continued to inspire Scots over the
centuries. Our National bard, Robert Burns, spoke for many when he wrote
to Dr Moore –
‘The story of Wallace poured a tide of Scottish prejudice into my
veins which will boil along there until he flood-gates of life shut
in eternal rest.’
From
thoughts of a martial hero, next week we will look at a Flower & Food
Festival which over 18 years has become one of the best in Scotland –
the three day Dundee Festival. The annual show starts on Friday 1
September (11am- 8pm), runs through Saturday 2 September (10am – 6pm)
and concludes on Sunday 3 September (10am – 5,30pm), in the Camperdown
Country Park. Flower Shows, large and small, will dominate the coming
weeks and act as a reminder that the year is wearing on. So our recipe
this week is another which acts as a reminder of summer time when the
nights have drawn in – Rhubarb and Ginger Jam.
Rhubarb and Ginger Jam
Ingredients: 2 lb rhubarb; 2 lb sugar; 1 tbsp ground ginger;
grated rind and juice of 2 lemons; 1/8 pt of water
Method: Chop the rhubarb into one inch lengths, discarding any
tough or stringy pieces. Put into pan with the lemon juice, ginger and
water. Heat slowly until mixture softens then add the sugar and bring
slowly to the boil. Check frequently by spooning a little of the mixture
onto a cold plate until it sets. Spoon into prepared jars, seal and
label.
