The united opinion. [volume] (Bradford, Vt.) 1881-1970, 1896-01-03
NORMAN CHRISTMAS.
CUSTOMS AND FEASTS OF ENGLAND'S
ANCIENT RULERS.

Rritons-Peacocks and Bears Heads.
Celtic superstitions and traditions pre-
vail in England, the land of the mlstletoe;
the romance of Arthur and his knights
fingers around Avalon; Roman luxury Is
with us in Bath and Cirencester; Somer-
set recalls the scenes of Athelney anu
Glastonbury, and in the magnificent pl'es
of Worcester, Gloucester and Hereford we
still gaze in admiration on these wonders
of Norman generosity
But what have these Normans bequeath-
ed to us of Christmas customs? Nothing
distinctive, for their ancestors, the sea
kings, were but offshoots of the same
Scandinavian forefather If the Saxons,
and thus we had already received through
Dane and Saxon the observances or north
ern Yule. But a greater luxury ana love
of display in every form entered Engllsh
life. Quality, no longer quantity, was the
fashion of the board. The OK and calf
flesh, sheep and swine flesh, appear as beef,
veal, mutton and pork; huge horns OF
home brewed ale give place to wines;
spiced and highly seasoned dishes first ap-
pear. But at heart the Norman is no more
refined than the Saxon. Where the Saxon
Is simple minded, trustworthy and faith
full, the Norman is crafty, cunning and de-
ceitful. His fair words may sound sWeet'
or, tits all.
Many and varied now are the dishes at
feasts, Our terrapin and canvasbaok duck
had their prototype in the crane, indis-
pensable at all aristocratic feasts, and
in Booklets days, for King Henry was a
yeritable gormand, we find such dishes
as "dillegrout," "karumpie' and "mau-
pigyrnun."
Dillegrout required great skill on the
cook s part, for it was composed of almond
milk, the Drawn of capons, sugar and
spices, chicken parboiled and chopped and
is often known as "le messe de gyron." If
fat were added to it, then it became "mau-
pigyrnun."
The tenant of the manor of Addington
in Surrey held his lands in return for
mess of dillegrout on the day of the kings
coronation.
The Norman kings had learned to ap-
preciate the stewed lampreys of the Severn,
and the loyalty Of Gloucester was tested
every year by the preparation of huge
lamprey pie for the sovereign.
So fond was Henry II of this rich dish
that his gluttony overcame his prudence,
and his last illness and death resulted
from the same. John, too, fined the citl-
zens of Gloucester for not sending him
their usual tribute. But when lampreys
cost 80 cents apiece and whole sleeps
carcass could be bought for the same sum,
need we wonder at the economical tend
encies displayed toward the worthless
king?
The Christmas lamprey pie, which
Gloucester sends to the reigning king or
queen, is well worth notice. Last year
the custom, fallen into allegiance, was re-
vived, and pie weighing 81 pounds was
dispatched to Windsor and gratefully ac-
knowledged by her majesty. According to
an ancient recipe, take out ye backe bone,
season YIN with cloves, mace, nutmeg, pep
per and allspice, stew YIN In beef gravy,
port wine and wine of Madeira put YIN ~
"a pie with chopped anchovies, flour and
butter; eat vt with lemon juice, mustard
and horse radish, 3"
Accompanying this gift are silver skew
ers bearing the city arms, engraved or
raised in relief The English had long ere
this time been celebrated for their drink
ing capabilities.
Iago says, "Your Dane, your German
and your swag bellied Hollander are moth
ing to your English"
The mead, cider, ale, pigment and morat
of the Celts and Saxons have Norman sue
cessors in claret or CLAIRE, garhiofilac and
hippocras. The Saxon morat was made OF
honey and mulberries, and the Norman
hippocras Indispensable at all high feasts,
was sweetened wine mixed with spices.
The garhiofllac was white wine splced
with girofe or cloves, and we can still read
an order of Henry Ill directing the keeper
Goa, rhrict r,,a
two tuns of white wine to make garhiotilac
and one tun of red wine for claret.
The same king gives orders for peacocks
and boars' heads for the feast, showing
how luxury was creeping in more and
more. 1t was this king whose coronation
at Gloucester is depicted in one of the
cathedral windows. In notable Christ
mas spent there in 1884 nearly all his no.
bles left him because he had given the
best seats at table to foreigners.
But we must never forget that until
Crecy was fought and won in 1346 there
was no English Christmas. Previous to
this Saxon and Norman dwelt apart as
servant and master. the Saxon cllnglng TO
his simpler if coarser mode of life. The
Norman sat scornful and aloof in his cere-
monious feasts But the leaven was none
bu6 ltSS WOThlnS, anu OdOli ouSSOooi'O 81
Grafton of the two races became more and
more cognizant of the others doings. The
Saxon dwelling as servant in the Norman
halls must conform in part to the ways OF
the household, and the Norman child de-
voted to his faithful Saxon servant listened
with eager ears to the tales of Arthur and
his knights, for the Saxon and Celt had
long ere this made common cause.
We have no tale of the reverence Of the
cross to tell in the observance of Norman
Christmas, and yet the wars of the cross
drew Saxon and Norman closer and closer,
until In the time of Edward Ill they made
common cause and fought bravely side by
side, the Saxon full of admiration for
the skill which could conquer brute force
in feats of arms, and the Norman no Ion
ger disdainful, for he finds the Saxon yoo-
man a trusty friend, faithful subject and
worthy ally. And SO we come to the
England of Chaucer, the father, the we'll
spring, the bright and morning star of our
language-the richest, the greatest and
most comprehensive of the languages of
the world. Let us Join him in NOVEL;
orieth every lustie man. "-Philadelphia
Ledger.
Howells' Happiest Christmas.
The merriest Christmas l have ever
known in my life is the first one that