Posts Tagged ‘scottish’

The History of the Kilt – Wear Your Scottish Heritage with Pride

Saturday, August 28th, 2010

Scottish Tartan MaterialAs a historical reenactor for the past 17 years I have been portraying a Scotsman in the year 1798 during the fur trade in the new world. Over the years I have heard all manner of opinions and “facts” regarding the wearing of a kilt. I was told by various people that I couldn’t wear a kilt in 1798, that it was outlawed by the British government, certain patterns for certain clans, blah, blah, blah. Well I decided a long time ago to do some research on the subject and here is what I have found.

The historical kilt is not exclusive to the gaels and celts. It can be found throughout the world and throughout time. But we are specifically going to discuss the kilt as it relates to Scotland. The belted plaid was the first real Scottish version of the kilt. It was a length of woolen fabric between 24 and 30 inches in width due to the size of the looms at the time. Typically this fabric was made about 9 yards long and then cut in half. The two pieces would then be stacked to create a piece about 4.5 yards long and between 48 and 60 inches wide. This was sewn together and then loosely pleated or even gathered and then wrapped around the body and belted. The color and pattern was entirely dependent upon the taste and availability of dyes of the person weaving the cloth. There was no, I repeat NO tartan specific to any clan prior to the repeal of the law against the wearing or tartan in 1782. Even then the first standardized tartans did not appear until a lowland weaver by the name of William Wilson started producing tartan fabric on his industrial looms. At first these patterns were numbered but very soon they were given the names of clan in a seemingly arbitrary manner. It seems to have been a matter of salesmanship and not tradition or heritage.

As far as the wearing of a kilt. The only restriction on the wearing of tartan material came about in 1747 after the Jacobite Rebellion. The English outlawed the wearing of tartan fabric as a symbol of Gaelic pride, though it was still worn by elements of the military. In 1782 the law was repealed and the kilt and plaid material became high fashion all over Europe. As a matter of fact Queen Victoria, who loved all things Scottish, insisted than any Highland Chief that visited her be wearing his clan tartan whether he had one or not! Prior to the early 19th century, there is no particular tartan assigned to any particular clan at all. Period. Case closed. Wear whatever pattern you want. The so-called “ancient” and “weathered” tartans are also not period correct. They are meant to represent tartan material after decades and even centuries of weathering and aging. There is tremendous proof that the dyes used were producing rich colors in yellows, reds, blues, greens, even purples and others (though of course no fluorescent colors).  Forget the faded and washed out boring tartans. Wear your Scottish heritage with pride!

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Cooking it up Medieval Style

Sunday, June 27th, 2010

Cock-a-leekie? No it’s not a medical condition! In Scotland cockfighting was quite popular as a gambling sport. Sometimes the loser of these brutal “games” was thrown in the cook-pot (I’m talking about the bird, not the Scotsman folks).

Ingredients:

1 stewing chicken, cut up

1 calf’s foot or veal knuckle, cleaned and split (optional)

2 quarts of water

1 carrot sliced

Bouquet Garni of: 1/2 tsp marjoram, 1/4tsp thyme, 1 bay leaf, 1/2 tsp chervil, 2 cloves, 4 sprigs parsley and 4 peppercorns, all tied in cheesecloth

1 onion, finely chopped

1/4 cup pearl barley

5 leeks, finely chopped

2 tablespoons butter

12 prunes (optional)

salt and pepper

8 slices toasted bread

2 tablespoons chopped parsley

Simmer chicken and calf’s foot in 2 quarts of water, skimming surface. Add carrot, bouquet garni, and onion and simmer for two hours. Add barley and simmer for 40 to 45 minutes. Saute leeks in the butter until soft but not brown. Add leeks and prunes to soup and season with salt and pepper to taste. Simmer for 15 minutes. Discard bouquet garni. Take chicken and calf’s foot from soup and bone them, cut meat into bite size pieces and return to soup. Serve in a tureen over toasted bread. Sprinkle with parsley. Serves 8.

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