Artamerica



"Cenedl heb iaith, cenedl heb galon"-"A nation without a language is a nation without a heart" Welsh Proverb

My Photos for Sale here!



Thursday, February 20, 2014

Welsh History : Mary Jones and her Bible

 

 

                                                     Welsh History : Mary Jones and her Bible <br /><br />The story of Mary Jones and her Bible inspired the founding of the British and Foreign Bible Society. Mary Jones (16 December 1784 – 28 December 1864) was a Welsh Protestant Christian girl who, at age fifteen, walked twenty-five miles across the countryside to buy a copy of the Welsh Bible from Thomas Charles because she did not have one. Charles then used her story in proposing to the Religious Tract Society that it set up a new organisation to supply Wales with Bibles. The account was first set out in print in 1882 by the British and Foreign Bible Society, the author simply being credited as M.E.R.<br /><br />Journey <br /><br />Mary Jones was from a poor family, the daughter of a weaver, who lived at the foot of Cader Idris, Llanfihangel-y-pennant, Merioneth (now part of Gwynedd), near Dolgellau. She was born in December 1784. Her parents were devout Calvinistic Methodists, and she herself professed the Christian faith at eight years of age. Having learned to read in the circulating schools organised by Thomas Charles, it became her burning desire to possess a Bible of her own. The nearest copy was at a farm two miles distant from her little cottage, and there was no copy on sale nearer than Bala – 25 miles away; and it was not certain that a copy could be obtained there. Welsh Bibles were scarce in those days. Having saved for six years until she had enough money to pay for a copy, she started one morning in 1800 for Bala, and walked the 25 miles, barefoot as usual, to obtain a copy from the Rev. Charles, the only individual with Bibles for sale in the area. According to one version of the story, Mr. Charles told her that all of the copies which he had received were sold or already spoken for. Mary was so distraught that Charles spared her one of the copies already promised to another. In another version, she had to wait two days for a supply of Bibles to arrive, and was able to purchase a copy for herself and two other copies for members of her family. According to tradition, it was the impression that this visit by Mary Jones left upon him that impelled Charles to propose to the Council of the Religious Tract Society the formation of a Society to supply Wales with Bibles. <br /><br />Mary later married a weaver of Bryn-crug named Thomas Lewis. She died in 1864 and was buried at the graveyard of Bryn-crug Calvinistic Methodist Chapel. Her Bible is now kept at the British and Foreign Bible Society's Archives in Cambridge University Library. It is a copy of the 1799 edition of the Welsh Bible, ten thousand copies of which were printed at Oxford for the Society for the Propagation of Christian Knowledge. In addition to the Old and New Testaments and the Apocrypha, the volume contains the Book of Common Prayer (in Welsh) and Edmwnd Prys's Welsh metrical Psalms. Mary Jones wrote the following (in English) on the last page of the Apocrypha (spelling is her own):<br /><br />Mary Jones was born 16th of December 1784.<br /><br />I Bought this in the 16th year of my age. I am Daughter of Jacob Jones and Mary Jones His wife. the Lord may give me grace. Amen.<br /><br />Mary Jones His [is] The True Onour [owner] of this Bible. Bought In the Year 1800 Aged 16th.<br /><br />In turn, this meant that she was fifteen, because at the time people counted the number of new years they had each had. "...In the sixteenth year of my age", which, of course means that she was in the year leading up to her sixteenth birthday.<br /><br />Another of the copies she obtained in Bala is in the National Library of Wales at Aberystwyth.<br /><br />A "Mary Jones Walk" was held in the year 2000 to commemorate Mary's original feat, and has been repeated several times.

Welsh History : Mary Jones and her Bible
The story of Mary Jones and her Bible inspired the founding of the British and Foreign Bible Society. Mary Jones (16 December 1784 – 28 December 1864) was a Welsh Protestant Christian girl who, at age fifteen, walked twenty-five miles across the countryside to buy a copy of the Welsh Bible from Thomas Charles because she did not have one. Charles then used her story in proposing to the Religious Tract Society that it set up a new organisation to supply Wales with Bibles. The account was first set out in print in 1882 by the British and Foreign Bible Society, the author simply being credited as M.E.R.
Journey
Mary Jones was from a poor family, the daughter of a weaver, who lived at the foot of Cader Idris, Llanfihangel-y-pennant, Merioneth (now part of Gwynedd), near Dolgellau. She was born in December 1784. Her parents were devout Calvinistic Methodists, and she herself professed the Christian faith at eight years of age. Having learned to read in the circulating schools organised by Thomas Charles, it became her burning desire to possess a Bible of her own. The nearest copy was at a farm two miles distant from her little cottage, and there was no copy on sale nearer than Bala – 25 miles away; and it was not certain that a copy could be obtained there. Welsh Bibles were scarce in those days. Having saved for six years until she had enough money to pay for a copy, she started one morning in 1800 for Bala, and walked the 25 miles, barefoot as usual, to obtain a copy from the Rev. Charles, the only individual with Bibles for sale in the area. According to one version of the story, Mr. Charles told her that all of the copies which he had received were sold or already spoken for. Mary was so distraught that Charles spared her one of the copies already promised to another. In another version, she had to wait two days for a supply of Bibles to arrive, and was able to purchase a copy for herself and two other copies for members of her family. According to tradition, it was the impression that this visit by Mary Jones left upon him that impelled Charles to propose to the Council of the Religious Tract Society the formation of a Society to supply Wales with Bibles.
Mary later married a weaver of Bryn-crug named Thomas Lewis. She died in 1864 and was buried at the graveyard of Bryn-crug Calvinistic Methodist Chapel. Her Bible is now kept at the British and Foreign Bible Society's Archives in Cambridge University Library. It is a copy of the 1799 edition of the Welsh Bible, ten thousand copies of which were printed at Oxford for the Society for the Propagation of Christian Knowledge. In addition to the Old and New Testaments and the Apocrypha, the volume contains the Book of Common Prayer (in Welsh) and Edmwnd Prys's Welsh metrical Psalms. Mary Jones wrote the following (in English) on the last page of the Apocrypha (spelling is her own):
Mary Jones was born 16th of December 1784.
I Bought this in the 16th year of my age. I am Daughter of Jacob Jones and Mary Jones His wife. the Lord may give me grace. Amen.
Mary Jones His [is] The True Onour [owner] of this Bible. Bought In the Year 1800 Aged 16th.
In turn, this meant that she was fifteen, because at the time people counted the number of new years they had each had. "...In the sixteenth year of my age", which, of course means that she was in the year leading up to her sixteenth birthday.
Another of the copies she obtained in Bala is in the National Library of Wales at Aberystwyth.
A "Mary Jones Walk" was held in the year 2000 to commemorate Mary's original feat, and has been repeated several times.

Thursday, December 12, 2013

Traditional Welsh Christmas Recipes: Traditional Wassail

 

Traditional Welsh Christmas Recipes: Traditional Wassail
Just as we drink mulled wine and punch at Christmas and New Year parties nowadays, a Welsh Christmas at the turn of the century involved drinking from the wassail bowl.
These bowls were often elaborate, ornate and many-handled. The bowl was filled with fruit, sugar, spices and topped up with warm beer. As it was passed around, the drinkers would make a wish for a successful year's farming and a bumper crop at harvest... time.
Ingredients
4 small apples
1 cup unrefined cane sugar
1 medium orange
13 whole cloves
2 quarts hard apple cider
1/2 cup brandy
1 tbsp powdered ginger
1 tsp grated nutmeg
6 allspice berries
2 cinnamon sticks
6 large eggs (separated)
toast (optional, to serve with)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar. Place the apples in the baking sheet. Stud an orange with thirteen cloves and place it in the baking sheet. Bake the apples and orange together for forty minutes.
While the apples and orange bake, pour apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.
Cut a small square of the butter muslin and place allspice and cinnamon into the square; tie with 100% cotton cooking twine and float this sachet of spices in the wassail as it warms.
Beat egg yolks until light in colour and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring one-half cup wassail into the eggs. Remove the spice sachet from the wassail and pour in eggs. Transfer to a punch bowl. Float baked apples and oranges in the wassail and serve by the mug, topping each much with a small slice of toast if desired.See More

Traditional Welsh Christmas Recipes: Traditional Wassail <br /><br />Just as we drink mulled wine and punch at Christmas and New Year parties nowadays, a Welsh Christmas at the turn of the century involved drinking from the wassail bowl.<br /><br />These bowls were often elaborate, ornate and many-handled. The bowl was filled with fruit, sugar, spices and topped up with warm beer. As it was passed around, the drinkers would make a wish for a successful year's farming and a bumper crop at harvest time.<br /><br />Ingredients<br /><br />4 small apples<br />1 cup unrefined cane sugar<br />1 medium orange<br />13 whole cloves<br />2 quarts hard apple cider<br />1/2 cup brandy<br />1 tbsp powdered ginger<br />1 tsp grated nutmeg<br />6 allspice berries<br />2 cinnamon sticks<br />6 large eggs (separated)<br /> toast (optional, to serve with)<br /><br />Instructions<br /><br />Preheat the oven to 350 degrees Fahrenheit.<br /><br />Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar. Place the apples in the baking sheet. Stud an orange with thirteen cloves and place it in the baking sheet. Bake the apples and orange together for forty minutes.<br /><br />While the apples and orange bake, pour apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.<br /><br />Cut a small square of the butter muslin and place allspice and cinnamon into the square; tie with 100% cotton cooking twine and float this sachet of spices in the wassail as it warms.<br />Beat egg yolks until light in colour and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring one-half cup wassail into the eggs. Remove the spice sachet from the wassail and pour in eggs. Transfer to a punch bowl. Float baked apples and oranges in the wassail and serve by the mug, topping each much with a small slice of toast if desired.

(1) Facebook

Wednesday, December 11, 2013

Traditional Welsh Christmas Recipes: Taffy - a Christmas Eve custom

 

Traditional Welsh Christmas Recipes: Taffy - a Christmas Eve custom
This was a popular Christmas treat in Wales at the turn of the last century.
Got a sweet tooth? Why not re-live an old Welsh custom this Christmas? Taffy-making....
This is how families whiled away the dark hours of Christmas Eve's night, leading up to the Plygain service. Toffee was boiled in pans on open fires and - this is a nice twist - dollops were dropped into icy cold water.
The taffy curled into all sorts of shapes - like letters. This was a way of divining the initials of the younger, unmarried family members' future loves.
Ingredients:
1 lb of powdered loaf sugar
1 teacupful of water
¼ lb of butter
6 drops of essence of lemon
Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter and keep stirring the mixture over the fire until it sets, when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon.
Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the dish.
Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavoured with ½oz. of powdered ginger. It is made in the same manner as toffee.
Time: 18 to 35 minutes.
Sufficient to make 1lb of toffee.
Credit to BBCSee More

Traditional Welsh Christmas Recipes: Taffy - a Christmas Eve custom <br /><br />This was a popular Christmas treat in Wales at the turn of the last century. <br /><br />Got a sweet tooth? Why not re-live an old Welsh custom this Christmas? Taffy-making.<br /><br />This is how families whiled away the dark hours of Christmas Eve's night, leading up to the Plygain service. Toffee was boiled in pans on open fires and - this is a nice twist - dollops were dropped into icy cold water.<br /><br />The taffy curled into all sorts of shapes - like letters. This was a way of divining the initials of the younger, unmarried family members' future loves. <br /><br />Ingredients:<br /><br />1 lb of powdered loaf sugar<br />1 teacupful of water<br />¼ lb of butter<br />6 drops of essence of lemon<br /><br />Put the water and sugar into a brass pan, and beat the butter to a cream. When the sugar is dissolved, add the butter and keep stirring the mixture over the fire until it sets, when a little is poured on to a buttered dish; and just before the toffee is done, add the essence of lemon.<br /><br />Butter a dish or tin, pour on it the mixture, and when cool, it will easily separate from the dish.<br /><br />Butter-Scotch, an excellent thing for coughs, is made with brown, instead of white sugar, omitting the water, and flavoured with ½oz. of powdered ginger. It is made in the same manner as toffee.<br /><br />Time: 18 to 35 minutes.<br /><br />Sufficient to make 1lb of toffee. <br /><br />Credit to BBC

Facebook

Monday, December 2, 2013

Welsh Recipes: Welsh oggie

 

Welsh Recipes: Welsh oggie
Ingredients
Makes: 8 oggies...
Shortcrust pastry
450g plain flour
1 pinch salt
250g chilled butter, diced
6 tablespoons chilled water
beaten egg or milk, to glaze
Filling
25g butter
1 onion, finely chopped
200g leeks, finely sliced
salt and pepper to season
350g lean lamb, finely diced
200g potato, peeled and finely diced
50ml lamb or vegetable stock
1 tablespoon mint sauce
Method
Prep:1hr › Cook:35min › Ready in:1hr35min
Make the pastry:
Sift the flour and a pinch of salt together into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Sprinkle 6 tablespoons chilled water evenly over the surface and start bringing the dough together.
Add a little more water if the mixture is too dry. Gather the dough together, then lightly knead on a floured surface for a few seconds until smooth. Wrap and chill in the fridge for 20 minutes.
Make the filling:
Put 25g butter in small pan and add onion, leek, salt and pepper and fry gently for 1 to 2 minutes.
Add the lamb, fry gently for a further 2 minutes.
Add the diced potato and stock, simmer for 5 minutes. Add the mint sauce. Set aside to cool.
Assemble:
Divide the pastry into eight pieces, then roll out each piece on a lightly floured surface to a 22cm round. Spoon an equal amount of the filling onto the centre of each pastry round.
Cover half of each pasty circle with the filling. Moisten pastry edges and fold pastry over the filling. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk or beaten egg before placing in the oven.
Cook in a pre-heated oven at 230 C / Gas 7 for 10 minutes and then turn down to 190 C / Gas 5 for another 20 to 25 minutes.
Pasty should be hard and golden brown.
Photo credit: eatingwales.com
Recipe Credit: http://allrecipes.co.uk/See more

Welsh Recipes: Welsh oggie<br /><br />Ingredients<br /><br />Makes: 8 oggies<br /><br />Shortcrust pastry<br /><br />450g plain flour<br />1 pinch salt<br />250g chilled butter, diced<br />6 tablespoons chilled water<br />beaten egg or milk, to glaze <br /><br />Filling<br /><br />25g butter<br />1 onion, finely chopped<br />200g leeks, finely sliced<br />salt and pepper to season<br />350g lean lamb, finely diced<br />200g potato, peeled and finely diced<br />50ml lamb or vegetable stock<br />1 tablespoon mint sauce<br /><br />Method<br /><br />Prep:1hr  ›  Cook:35min  ›  Ready in:1hr35min <br /><br />Make the pastry:<br /><br />Sift the flour and a pinch of salt together into a mixing bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Sprinkle 6 tablespoons chilled water evenly over the surface and start bringing the dough together.<br /><br />Add a little more water if the mixture is too dry. Gather the dough together, then lightly knead on a floured surface for a few seconds until smooth. Wrap and chill in the fridge for 20 minutes.<br /><br />Make the filling:<br /><br />Put 25g butter in small pan and add onion, leek, salt and pepper and fry gently for 1 to 2 minutes.<br /><br />Add the lamb, fry gently for a further 2 minutes.<br /><br />Add the diced potato and stock, simmer for 5 minutes. Add the mint sauce. Set aside to cool.<br /><br />Assemble:<br /><br />Divide the pastry into eight pieces, then roll out each piece on a lightly floured surface to a 22cm round. Spoon an equal amount of the filling onto the centre of each pastry round.<br /><br />Cover half of each pasty circle with the filling. Moisten pastry edges and fold pastry over the filling. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk or beaten egg before placing in the oven.<br /><br />Cook in a pre-heated oven at 230 C / Gas 7 for 10 minutes and then turn down to 190 C / Gas 5 for another 20 to 25 minutes. <br /><br />Pasty should be hard and golden brown.<br /><br />Photo credit: eatingwales.com<br />Recipe Credit: http://allrecipes.co.uk/

Facebook