Burns Night - 25 January

By Margaret Weale

As a dyed-in-the-tartan Scot I'm delighted to share with you my experience of the traditional Burns Night, many of which evenings I've organised over the years in sincere affection for our National Bard.

The Ploughman Poet

As darkness falls on the 25th January Scots the world over prepare to celebrate the birth, life and works of Scottish poet Robert (Rabbie) Burns, with the traditional Burns Night Supper. The English and others may ask why this man is held in such esteem?

Robert Burns was born on 25th January 1759 at Alloway in Ayrshire, the son of a small farmer. Though poor and uneducated, his father was a man of principle whose belief in the importance of human values helped to mould Robert's character. The boy showed an early interest in literature, and was influenced by the popular tales, ballads and songs of Betty Davidson, an elderly lady who lived with his family.

When his father died in 1784, Robert and his brother took over tenancy of the farm but, having no capital, their efforts resulted in failure. Out of his poverty and despair, and the passion he felt for Jean Armour, came his wonderful poems. Times were hard, and after what became an unhappy romance with Jean he considered emigrating to Jamaica. To raise money for his passage, he collected his best poems, and in 1786 they were published, with some songs, in what is now known as the Kilmarnock Edition. This volume won immediate success and brought him not only fame but financial reward. As a result, Burns gave up his plans to emigrate to Jamaica and decided to go to Edinburgh instead where he was greeted with acclaim, as he was on a subsequent tour of the Highlands. Nevertheless, he was not able to earn a regular living from his poetry and so in 1788 he took a lease on a farm, at Ellisland, Dumfries. He and Jean, now reunited, married the same year and went on to have nine children. But Burns was to love many women, as illustrated in his love poems, and eventually fathered a further six children!

However this farm too soon failed, although he continued to write his poems regardless, including the famous Tam o' Shanter. He found inspiration from the humblest of subjects - his address To a Mouse is well known, but even more famous perhaps are his famous lines To a Louse:

O wad some pow'r the giftie gie us
To see oursels as ithers see us.

Some of his more controversial poems led him into hot water with the authorities, but his pride in Scotland was never in doubt, as demonstrated in these lines from The Cotter's Saturday Night:

O Scotia my dear, my native soil!
For whom my warmest wish to heaven is sent
Lang may thy hardy sons of rustic soil
Be blest with health and peace, and sweet content.

In addition to poetry, Burns wrote hundreds of memorable songs, but with so many dependants, it was a constant battle to keep the wolf from the door, and his health was not good. He died on 21^st July 1796, at the age of 37, in poverty. On the day of his funeral, Jean gave birth to their last child, and faced an uncertain future. Burns may have left his family penniless, but he also left a priceless legacy - his poetry, which provides the reader with a lifetime of pleasure. There can be few more stirring stories than that of 'Tam O'Shanter' and no more tender love song than 'My Love is like a Red, Red Rose' As we raise our glasses and toast the Caledonian Bard, let us close with words from 'Ay Fond Kiss' :

Had we never loved sae kindly
Had we never loved sae blindly
Never met - or never parted
We had ne'er been broken hearted.

How We Celebrate!

To me, personally, January 25th is one of the main highlights in my social calendar. I look forward to celebrating Burns Night each year. I look on it as an immovable feast, and in 2003 we are blessed that it falls on a Saturday. Over the years I have hosted and organized many Burns Nights ranging from small parties of around twelve people in my own home, to 'fund-raising' for charity events attracting 300 guests.

What makes it different? Well first of all the dress code. This is usually formal, so for the gentlemen there is the choice of either DJ (with a tartan bow tie at least), Traditional Highland Dress (Kilt or Tartan Trews i.e. Trousers). For the ladies dress is a long black skirt or kilt, white blouse with ruffle or jabot, and tartan sash.

The menu is traditional. Here is a typical 'Bill O'Fare':

Cock-A-Leekie Soup
Roll and Butter

Haggis
Champit Tatties (mashed potatoes)
Bashed Neeps (mashed swede)
Cranachan (raspberries, toasted oats, cream, whisky)

Scottish Farmhouse cheeses
Scottish Oatcakes
Coffee served with warm Scottish Shortbread

The format for the evening is also traditional. Guests arrive to the moving sound of the bagpipes, played by a Piper, in full Highland Dress. Orders for whisky and/or wine are taken in advance. At the appointed time you are invited to take your places at table by the Master of Ceremonies. The Top Table is then led in by the Piper, and accompanied by the usual clapping of hands. When everyone is seated, the M.C. invites the host to say The Selkirk Grace:

Some hae meat that canna eat
And some wad eat that want it
But we hae meat and we can eat
And sae the Lord be thankit

The first course is served, eaten and dishes are removed. As tables are cleared, tots of whisky, to drink with, or pour over the haggis, are served. The Piper enters the room/hall, playing the bagpipes, followed by the chef carrying the haggis. They walk all around the room, showing the haggis to all present, to finish directly in front of the person on the Top Table who is to Address the Haggis. The M.C. then introduces this person, normally in full Highland Dress, and asks him to give the Address.

This address has eight verses, but it is more usual to give the first three and last verses only. As the third verse is recited the speaker slits open the haggis with his Sgian Dubhs (a small sword-type knife worn in his hose/stocking). As he recites the last verse he pours out three tots of whisky - one each for the Chef, Piper and himself and when he reaches the last sentence, everyone stands to 'Toast the Haggis'. The haggis, again carried by the chef, led by the piper, is then 'piped' around the room back to the kitchen. The Main Course, Dessert and Cheese Courses are then served. Usually during this time, Scottish music is playing in the background (all very stirring for we Scots). Immediately before the coffee and shortbread are served, the M.C invites everyone to stand for he Loyal Toast to the Queen.

At this point, it is normal to announce a ten-minute break. After this the M.C. invites a Scotsman seated on the Top Table to propose 'The Immortal Memory'. This is an appreciation of the life of Robert Burns, and can be entertaining as well as interesting. Following this another gentleman from the Top Table gives 'The Toast to the Lassies'. Again this can be a very entertaining toast. The response is, understably, given by a female guest on behalf of all the ladies present. Then comes 'The Final Toast' to 'Oor Toon', usually given by a native of the town where the Burns Night is taking place.

The next stage of the proceedings might be a demonstration of Scottish Country Dancing by members of the local Caledonian Society. The M.C. will then invite everyone to participate in Scottish Country Dancing, probably with help from a 'Caller' from the professional group. The evening closes with everyone forming a large circle on the dance floor, to sing Auld Lang Syne - Burns' most famous work and now, arguably, the world's national anthem. Sadly, another Burns Night is over - what a pity we have to wait twelve months to enjoy another!

Margaret Weale is a freelance Food Consultant/Lecturer/Writer with eight microwave cookery books to her name. She spent several years as a qualified cookery teacher in schools before working in industry, where she became the Chief Home Economist for TI Creda. In that role she was responsible for research and development in domestic appliance design and performance to British Institute Standards - which meant copious amounts of cooking to make sure the tools for home cooking were up to the most exacting job!