The SAMS Lyceum of Martial and Societal Antediluvian Chronicles An addendum to The SAMS Sporran For July 2020
AMERICAN HISTORY
America's forgotten Goddess She was here long before we were It might come as a surprise to you but our country hasn't always been called America. Initially, it was referred to as Columbia. When the colonists began to search for a word to describe their country, they wanted to emphasize the difference between Europe and the new world. The term Columbia had been in use since 1738 by both Europeans and Colonists to describe the new world. It was first used in 1697 by Massachusetts Chief Justice Samuel Seawall. Although he referred to it as Columbina. The actual term Columbia was coined by Samuel Johnson. To them it was important that it end in “ia” as in Britania and Gallia and it recognized Christopher Columbus as the original discoverer. (Virtually all of the explorers of the new world were Italian. ie: Columbus, Vespucci, Verrazano, Cabato.) In debates about the colonies the British Parliament used the term Columbia instead of the colonies. The name also appeared in a collection of complimentary poems written by Harvard graduates in 1761, on the occasion of the marriage and coronation of King George III. Behold, Britannia! in thy favour'd Isle; At distance, thou, Columbia! view thy Prince, For ancestors renowned, for virtues more;
Long before The Statue of Liberty or Uncle Sam for that matter, arrived on the scene, a quasi mythical figure, Columbia, became the unofficial representative of our country. She is pictured as a classical goddess in a gown resembling the stars and stripes wearing a Phrygian cap, which signifies freedom and the pursuit of liberty. Columbia first appears in the poetry of African-American Phillis Wheatley starting in 1776 during the revolutionary war: One century scarce perform'd its destined round, When Gallic powers Columbia's fury found; And so may you, whoever dares disgrace The land of freedom's heaven-defended race! Fix'd are the eyes of nations on the scales, For in their hopes Columbia's arm prevails. Especially in the 19th century, Columbia would be visualized as goddess-like female national personification of the United States and of Liberty itself, comparable to the British Britannia, the Italian Italia Turrita, and the French Marianne, often seen in political cartoons of the 19th-early 20th century. Political cartoonist Thomas Nast frequently depicted her in his cartoons. She was used almost exclusively instead of Uncle Sam until after World War I. During that war a medal was issued to those soldiers who were wounded in battle. It featured Columbia standing over a kneeling “doughboy”. This was later replaced by the modern day Purple Heart. On Liberty Bonds she was replaced by The Statue of Liberty.
In 1798, Joseph Hopkinson wrote lyrics for Philip Phile's 1789 inaugural "President's March" under the new title of "Hail, Columbia." Once used as the de facto national anthem of the United States, until 1931, when "The Star-Spangled Banner" was officially named the national anthem. It is now used as the entrance march of the Vice President of the United States. The song "Columbia, Gem of the Ocean" (1843) commemorates the United States under the name Columbia. However Columbia isn't really forgotten. Columbia pictures still uses her as their logo. It is Columbia that adorns the top of the capitol Building in Washington DC.
SCOTTISH HISTORY One Nation Under God How 'HE' got into The Pledge of Allegiance Glasgow born Rev. George Docherty was the pastor at the New York Avenue Presbyterian Church in Washington D.C.. It is four blocks from the White House and the presidents often visit it. One day he heard his 7 year old son, Garth, recite the Pledge of Allegiance. He was distressed that God wasn't mentioned. “I didn't know what the Pledge of Allegiance was until I heard my son recite it, one nation, indivisible with liberty and justice for all. I came from Scotland, where we said 'God save our gracious queen and God save our gracious king’. Here was a pledge and God wasn't mentioned at all.” The next Sunday he delivered a sermon mentioning that since God was on our money he should be in our pledge also. Little happened following his sermon. However, again on February 7, 1954 he delivered the same sermon while President Eisenhower was present. The very next day a bill was introduced in The House of Representatives by Rep. Charles G. Oakman R-Mich. A companion bill was introduced in the Senate. Both passed and The President signed it into law later that year. That is how we became ‘One nation under God’. Hail to the Chief--tain "Hail to the Chief" is the official Presidential Anthem of the United States. The words were taken from a poem first published in 1810 under the title the “Lady of the Lake” by Sir Walter Scott- also known by the title “The Boat Song” and adapted to song. The song became so popular it was written into a musical by English songwriter James Sanderson. Soon it found itself crossing the Atlantic where a few of the words were altered. The original words were:
Hail to the chief who in triumph advances Honour'd and bless'd be the evergreen pine! Long may the tree in his banner that glances Flourish and shelter the grace of our line. Heaven send it happy dew Earth lend it sap anew. Gayly to burgeon and broadly to grow While every Highland glen sends our shout back agen, Roderigh Vich Alpine, dhu, ho! Ieroe!
Hail to the Chief was first used in 1815 to mark the birthday celebration of the late George Washington and again in 1828 at a ceremony attended by John Quincy Adams. The song was first suggested for presidential use by Julia Tyler at the 1845 inauguration of James K. Polk.
61% of all American presidents are of Scottish or Scots-Irish descent including the last two. 9 of the signatories of the Declaration of Independence were of Scots descent. 9 of the 13 colonial governors in the new USA (1783) were Scots. 35 Supreme Court Justices were of Scottish descent.
From The Mess Deck In keeping with the spirit of the season here are some suggestions to put a different spin on your holiday cook out. Classic Burger Ingredients: 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons seasoning salt 1 teaspoon garlic powder 1/2 teaspoon ground black pepper Optional: 4 slices of cheese 4 hamburger buns Optional: hamburger toppings - lettuce tomato, onion, pickles, ketchup, mustard, mayo, relish, etc. Method:: Preheat the grill to 375 degrees F (medium-high). In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined. Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers. Place the burgers on the grill. Cook 4-5 minutes on the first side. Flip the burgers over and cook an additional 4-5 minutes, until the burgers have reached the desired doneness.* If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt. Serve the burgers on hamburger buns with optional hamburger toppings. Notes: I usually cook for 4 minutes on each side for medium-well burgers.
Inside Out Hamburgers Ingredients: ¼ cup shredded Cheddar cheese ¼ cup shredded Gruyere cheese 1 pound 90%-lean ground beef 1 tablespoon Worcestershire sauce 1 ½ teaspoons paprika ¼ teaspoon freshly ground pepper Method: Preheat grill to medium-high or preheat the broiler. Combine Cheddar and Gruyere in a small bowl. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges Closed. To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
Grilled Cheese Dogs Ingredients: 4 hot dog buns 2 tbsp. butter, softened 1/4 tsp. garlic powder 1/4 tsp. onion powder 4 hot dogs, split lengthwise (be careful not to cut all the way through) 3 c. shredded cheddar 4 Green onions, sliced Method:Flatten hot dog buns with a rolling pin. In a small bowl, stir together butter, garlic powder, and onion powder. Spread all over outsides of buns. In a large skillet over medium heat, sear hot dogs (working in batches if necessary) until charred, 2 minutes per side. Set aside. Place a bun buttered-side down in skillet and top with 1/2 cup of cheddar cheese, a hot dog, a little more cheddar cheese, and 1/4 of green onions. Cover and cook over medium heat until cheese melts, then use a spatula to close the bun. Repeat with remaining ingredients to make 4 cheese dogs total. Make them even fancier with Gruyère and caramelized onions or provolone cheese and peppers.
Pigs In A Quilt Ingredients: Cooking spray All-purpose flour, for dusting 12 hot dogs 1 (11-oz.) tube refrigerated French bread dough 1 tbsp. melted butter Coarse salt, for sprinkling Yellow mustard, for serving Method: Preheat the oven to 375° and line a baking sheet with parchment paper. Grease parchment with cooking spray. On a lightly floured surface, unroll bread dough, then cut in half crosswise. Cut each half crosswise in 8 thin strips. Transfer the first set of strips to the prepared baking sheet. Fold back every other strip and lay down a hot dog. Bring strips back over hot dog and fold back alternate strips. Lay down second hot dog and repeat weave process until you've reached the end of the strips with 6 hot dogs. Repeat to make second quilt. Trim sides of dough, brush dough with melted butter, and sprinkle with coarse salt. Bake until deeply golden, 16 to 18 minutes. Cut into squares and serve with mustard.
Jalapeños Popper Dogs Ingredients: 12 extra large jalapeños 8 slices American cheese 4 hot dog buns 4 thin hot dogs, halved lengthwise Mustard, for serving Method: Heat grill to high. Slice tops off jalapeños, then cut off bottoms where it starts to narrow. Using a paring knife, dig out seeds and ribs of each pepper to form a hollow tube. Break cheese into rectangles the same width as hot dogs. Place a few pieces on a halved hot dog, then place the other half of the dog on top to re-form the hot dog with cheese in the center. Stuff hot dogs into jalapeño tubes. (Depending on how big the jalapeños are, you should be able to put 2 or 3 around each hot dog.) Grill, charring jalapeños on all sides and warming the dogs, but remove from heat before too much cheese spills out. Serve on hot dog buns with mustard.
Beer Boiled Corn on the Cob Ingredients: ¾ cup beer 6 ears fresh corn, shucked 2 tablespoons butter ¼ teaspoon seafood seasoning (such as Old Bay) ¼ teaspoon salt Method:Bring beer to a boil in a large pot. Add corn, butter, salt, and seafood seasoning. Reduce heat to low; cover and cook, turning occasionally, until corn is tender, about 15 minutes.
Grilled Beer Corn Ingredients: 4 ears corn 2 (12 ounce) cans of beer Method: Shuck corn, removing husks & silks. Wash Corn. Place corn in a dish and pour beer over to cover (may also use a large baggie) Set in fridge for at least 6-8 hours, overnight is best. Drain corn and place on a hot grill, turning frequently till done, about 5 minutes. If you would rather do this in a smoker, Preheat the smoker to 250°F. Place corn on racks, and stack racks in the smoker. Cook for 1 to 2 hours, turning every 20 minutes or so. Either way, kernels should give easily under pressure when done.
Scottish Crackers This section will feature humorous contributions by our membership. If you told a joke at the last meeting and wish to share it or you have a humorous anecdote please send it in.
Scottish Words of Wisdom Better to be alone than in bad company.(Appropriate eh?)
With the news filled with references to American hospitals, perhaps a nod to the ones in Old Alba is in order. A Scottish Hospital An English doctor, being shown around a Scottish hospital, is taken into a ward with a number of patients who show no visible signs of injury. He goes to examine the first man he sees, and the man proclaims" "Fair fa' yer sonsie face, Great chieftain e' the puddin' race!" The Englishman, somewhat taken aback, goes to the next patient, who immediately launches into: "Some hae meat, and canna eat, and some wad eat that want it, But we hae meat and we can eat, and sae the Lord be thankit." The next patient sits up and declaims: "Wee sleekit cow'rin tim'rous beastie, O what a panic's in thy breastie! Thou need na start awa sae hasty, wi' bickering brattle. I wad be laith to run and chase thee, wi' murdering prattle!" Well, says the Englishman to his Scottish colleague. "I see you saved the psychiatric ward for last." "Ach nay, nay," the Scottish doctor corrects him. This is the Serious Burns Unit!"
Since there won’t be many Highland Games this season how about a history lesson.
Anyone wishing to contribute an article, a joke or humorous anecdote or other contributions, news, suggestions for articles or genteel comments can send them to [email protected]
nd Do a BUDDY CHECK on the 22 o f Every Month.