The British Isles

Historic Society Heritage, History, Traditions & Customs 02-21a February Issue

Dear Readers: superior in quality and taste than the other styles of products. The next few issues of the British Isles A little background into how we started a Historic Society newsletters are dedicated to the British Isles retail store. In 1998 I was invited to impressive line of Deli products we found available participate in my cousin’s installation as Worshipful in the British Isles. Master at a Masonic Lodge on the Isle of Man. While there we decided to meet other relatives for the first Editor: Steve McVittie time in London, Dublin, and Edinburgh. Back issues of the British Isles and As we were interested in opening a British Isles it’s relationship to , retail store, we took the opportunity to go to Marks its Heritage, History, and Spence, Selfridges, Harrods, and Tesco. We Traditions & Customs were amazed at the selection and quality of deli and Get your copies of our prepackaged grocery products available. British Isles Historic Society newsletters Coming back to Vancouver we decided we https://rssg.org.uk/branches/overseas/ wanted to offer as wide a selection of British Isles /canada/ style , bacons, meat pies and cheeses as we could. We were fortunate in that we found a 09-20 The Welsh in British Columbia number of local suppliers that were eager to 10 - 20 The Irish in British Columbia manufacture the British Isles style of deli products 11-20 The Scottish in British Columbia that we wanted. As we grew, so did they, and we were able to open three retails stores and our own 12-20 The English and Cornish in British Columbia wholesale / import company to bring pre-packaged and more… … products from , Scotland, and . The British Isles Historic Society The British Isles style of deli products are far The British Isles Deli Menu: Cumberland : This is a hefty, chunky sausage that's easily When you shop in a British Isles shop identified, as it comes in a the sausage list may vary by district or country. continuous spiral that is usually Different types of sausages originate from the same bought by length, not by weight. Spiced with pepper, region or a city and may carry the same name but this a flavorsome sausage, and an excellent are made using a different manufacturing process. all-around choice. British Sausages, “Bangers,” due to their habit Dubliner, and Guinness: of often exploding due to shrinkage of the tight skin Irish Pork Infused with Guinness Stout during cooking, some are often referred to as and Seasoning. Loughnane's of Galway bangers. Bangers are often served with mashed have been making sausages in the potatoes to form a national British dish known as West of Ireland for generations. bangers and mash. Gloucester sausage: As the name implies, it is Battered sausages are a made with Gloucester Old Spot Pork, nicely flavored type of sausage, found all across with sage. the , Ireland, and . Glamorgan sausages They are similar in concept to a (a (Welsh), Vegetarian, Leek, and sausage coated in a thick layer of ) Caerphilly Cheese but normally are not served on a stick. One variation : It's all herby and meaty, that can be found in in Ireland is often heady with sage and sometimes a little . known as the “Boardsmill”. Named after the small Manchester sausage: This herby sausage village between Trim and Longwood, it consists of a contains cloves, ginger, nutmeg, mace, and white that is split lengthways after pepper. cooking and filled with ketchup and onion. Marylebone sausage: Expect mace, sage, and British Sausage: The Romans also enjoyed ginger in this traditional London butcher's sausage. the humble sausage and are said to have brought them to Britain some time before 400 AD. Sausages : made with were a staple part of Roman festivals. Rusk The origin of Newmarket Sausage is the English town of Newmarket, and Butter Sausage: An English Suffolk. traditional sausage. The recipe carries words “bread” and “butter” in its name, however none of these : Savory with sage, ingredients is actually used. The finished sausage is a touch of marjoram, lemon, pork, and , this is a basically a high quality frankfurter or wiener. nicely refined sausage. Cambridge Sausage is an English pork sausage Pork and apple sausage: The apple in this pork made with and cracker meal. sausage opens itself up to using in the mix, thus creating a lovely moist sausage much loved in is a small mild mini-English sausage the West Country. made with pork and rusk. Big use at Christmas, wrapped with . “British pigs in a basket.” Cont. page 3 … … ... … … … cont. from page 2 responsible for its good, rough texture. No other seasonings are permitted, and Stornoway Black Traditionally made with Gloucester Old Spot must be free from artificial colors, flavors, breed of pig like Gloucester sausage, which were bulking agents and preservatives. The Stornoway reared in orchards and would have eaten the black , made on the Western Isles of windfall apples. Scotland, has been granted Protected Geographical Pork Sausage with Potato & Sage: An English Indicator of Origin status in May 2013. pork, potato and sage sausage. - The Stredford: The Stredford Scottish Lorne, square sausage: It is black pudding is an English . The recipe thought that the sausage is named adapted from Handy Guide for by Thomas after the region of Lorne in Argyll; B. Finney, 1908. Also The North Staffordshire black advertisements for '' pudding and Finney Blood Sausage. have been found in newspapers as Irish Blood Sausage, early as 1896. , Sneem Suffolk sausage: This coarse sausage is similar black pudding, and to Lincolnshire. Scottish Mealy Pudding: , Beef Tomato sausage: with its distinctive red color with Oatmeal: White pudding and light tomato flavor. Tomato sausage is very is a sausage popular in Ireland, Scotland and some popular in the Midlands. parts of England. It consists of beef suet, oatmeal, Welsh Lamb and Mint: Lamb sausage is a and leeks or onions. Welsh favorite sausage, often combined with leeks, Hog's pudding: - type of a large mint or rosemary. sausage produced in the West Welsh Dragon, Pork and Leek: A Welsh Country. The West Country is a firm was forced to explain that its 'dragon sausages' loosely defined area of south do not really contain dragons. western England encompassing the counties of Yorkshire sausage: Expect a sausage spiced Cornwall, , Dorset, Somerset, and the City and with cayenne, a pinch of nutmeg, white pepper, and County of Bristol. This West country is usually mace. based on groats and filled into large diameter casings around two inches in diameter. It Specialty: can be made with meat or pluck (heart, liver and Black Pudding: Black pudding, also known as lungs). blood pudding, is a distinct regional type of blood Wiltshire Pudding: An English pork and rusk sausage originating in the United Kingdom and sausage. Ireland. It is made from pork blood, with pork or beef suet, and a cereal, usually oatmeal, oat groats is a Scottish dish or groats. Blood puddings are often supposed which is a mixture of wheat or oatmeal to be one of the oldest forms of sausage. flour or breadcrumbs, beef suet, brown , , currants, sultanas, Black Pudding-Stornoway: The Scottish salt and cinnamon, formed into the shape of a oatmeal used in Stornoway Black Puddings is large sausage. Hendersons Relish: An English The Wiltshire Bacon Piquant Sauce sauce. A brown liquid sauce cure is a traditional English manufactured in Sheffield by the family technique for curing bacon and business established by Mr. Henry . The technique originated in Henderson in 1881 and sold in 1910 to the 18th century in Calne, Wiltshire; it was pickle makers Shaws of Huddersfield. developed by the Harris family (1770’s). Originally it Although similar in taste and was a dry cure method that involved applying salt to appearance to other liquid sauces such as the meat for 10–14 days. John Harris, an Englishman, Worcester, Yorkshire Relish or Harvey's, is credited as the forefather of large scale industrial Henderson's is actually a spiced vinegar and contains bacon manufacturing. He opened his company no fish, making it popular as a vegetarian and vegan in Wiltshire, still considered the bacon capital of the condiment. world. Henderson's has a very strong association with Streaky Bacon: the City of Sheffield, side bacon, or streaky bacon, http://www.foodsofengland.co.uk/Hendersons_Relish.htm comes from . It is very British Style Bacon fatty with long layers of fat running parallel to the rind. This is the most common form of The English bacon bacon in the British Isles. tradition dates back to the Saxon era in the 1st millennium York ham is a historical ham AD, bacon (or bacoun as it was spelt then) was a from Yorkshire, England; it is a Middle English (11th/14th Century, High/Late Middle mild-flavoured ham with delicate Ages) term that the English used to refer to a pink coloring. York ham is saltier but traditional cut of pork meat unique to Great Britain milder in flavour than other at the time. What the English were historically calling dry-cured . Cured from the back leg of a bacon at the time referred to a specific cut of pork Yorkshire pig in a traditional York belly and pork loin and mostly cut from breeds of pig cure. Folklore has it that the oak that had been specifically bred to make what we construction for York Minster now call . provided the sawdust for the ham. Robert Burrow Atkinson's The history of bacon is not just about the cut butchery shop, in Blossom Street, of the meat, its also about the genetic lineage of the is the birthplace of the original pig and arguably when it comes to the history of "York ham" and the reason why making bacon, the most blue-blooded of all bacon the premises became famous. lineages come from England, with its century’s old history of breeding lines of pig specifically to make Wiltshire cure ham is a historical ham from what the world now calls back bacon. In Great Brit- Wiltshire, England. The Wiltshire cure is a traditional ain, the Yorkshire and Tamworth pig breeds are bred English technique for curing bacon and ham. The specifically for bacon and referred to as 'bacon technique originated in the 18th century in Calne, breeds'. Wiltshire; The Isle of Mull time the name of the island and so the abbey was (Scottish Gaelic An "Hy" or "Hii"; "Iona" only seems to date from the t-Eilean Muileach, 14th century, as a mis-transcription of a pronounced [ən 'tjelan Latinized "Ioua" for "Hy". ˈmuləx]) or just Mull Columba (Irish: Colm Cille, (English and Scots: 'church dove'; Scots Gaelic: Calum [mʌl]; Scottish Gaelic: Muile, [ˈmulə] is the second Cille, Scots: Columbkille; (Born: 7 largest island of the Inner Hebrides and lies off the December 521, Gartan, Donegal, west coast of Scotland in the council area of Argyll Ireland, Died: 9 June 597 (aged and Bute. Much of the population lives in colourful 75) Iona, Scotland) was an Irish Tobermory, the only burgh on the island until 1973 abbot and missionary evangelist and its capital. credited with spreading Tobermory hosts Mull's only single malt Scotch Christianity in what is today Scotland at the start of whisky distillery, Tobermory distillery (formerly the Hiberno-Scottish mission. He founded the Ledaig). It also has at least four castles including the important abbey on Iona, which became a dominant towering keep of Moy Castle. A much older stone religious and political institution in the region for circle is beside Lochbuie on the south coast. centuries. He is the patron saint of Derry. He was highly regarded by both the Gaels of Dál Riata and Iona Abbey is an the Picts, and is remembered today as a Catholic abbey located on the saint and one of the Twelve Apostles of Ireland. In island of Iona, just off Ireland, he is commonly known as Colmcille. the Isle of Mull on the West Coast of Scotland. Columba studied under some of Ireland's most It is one of the oldest prominent church figures and founded several Christian religious centres in Western . The monasteries in the country. Around 563 he and his abbey was a focal point for the spread of Christianity twelve companions crossed to Dunaverty near throughout Scotland and marks the foundation of a Southend, Argyll, in Kintyre before settling in Iona in monastic community by St. Columba, when Iona was Scotland, then part of the kingdom of Dál part of the Kingdom of Dál Riata. Saint Aidan served Riata, where they founded a new abbey as a base for as a monk at Iona, before helping to re-establish spreading Celtic Christianity among the northern Christianity in Northumberland, on the island of Pictish kingdoms who were pagan. He remained Lindisfarne Iona Abbey is the spiritual home of the active in Irish politics, though he spent most of the Iona Community, an ecumenical Christian religious remainder of his life in Scotland. him. https:// en.wikipedia.org/wiki/Columba order, whose headquarters are in Glasgow. The Abbey remains a popular site of Christian pilgrimage Columba: today. Late Latin name meaning "dove". The dove is a symbol of the Holy Spirit in Christianity. This was the In 563, Columba came to Iona from Ireland name of several early saints both masculine and with twelve companions, and founded a monastery. feminine, most notably the 6th-century Irish monk It developed as an influential centre for the spread Saint Columba (or Colum). He is credited with the of Christianity among the Picts and Scots. At this conversion of Scotland to Christianity. The is a  3 Tbsp. or maple syrup (optional) type of currant bun that was  1/3 chopped walnuts (optional) first baked in the 18th century and were created in the Directions: Chelsea area of West London Put 1/2 cup warm water in a large bowl (of a stand by the Chelsea Bun House, an establishment mixer, if you have one) sprinkle over a pinch of the sugar favoured by Hanoverian royalty, and a favourite and the yeast; let stand for 5 minutes, or until foamy. haunt of the British royal families. which was Meanwhile, in a small saucepan heat the milk, demolished in 1839. The bun is made of a rich yeast butter, zest and remaining sugar until the butter dough flavoured with lemon peel, cinnamon or melts. Set aside and cool slightly, then add to the yeast mixed . The sticky treats are sweet, , and mixture along with half the flour and the eggs. Beat by dense, similar to a cinnamon roll. After baking, they hand or with the paddle attachment until well blended are coated in a sugar glaze. and gooey. Attach the dough hook and add another 1 1/2 cups Chelsea Buns of flour and the salt, and mix/knead for 7-8 minutes, until Ingredients: you have a smooth, tacky dough that comes away from the sides of the bowl. Add a little extra flour if you need Dough: it, but do not add too much - it should not be sticky but

 1/2 cup warm water should be tacky. Cover with a tea towel and let rest for 1 1/2-2 hours, until doubled in bulk.  1/2 pkg. (1 1/8 tsp.) active dry yeast On a lightly floured surface, roll the dough out into

 1/8 cup sugar a 14 x 8-inch rectangle. or 12 x 8. Brush with almost all the butter (leave a bit for brushing on top) and sprinkle  1/4 cup milk with brown sugar and cinnamon, scatter with currants, candied citron, and dried cranberries (drizzle with honey  1/8 cup butter or maple syrup, optional)

 grated zest of an orange (optional) Starting on a long edge, roll up jelly-roll style. Using a sharp serrated knife, cut the roll crosswise in half, then  1/2 tsp. salt cut each piece in half, making quarters. Then cut each quarter into three pieces, so you have 6 X 2”. Butter a 11  1 large eggs X 13 pan or spray it with non-stick spray. Arrange rolls,  1 ½ -2 cups all-purpose flour then cover the pan with a tea towel and let rise for another hour. Filling: When you are ready to bake, preheat the oven to  1/8 cup butter, melted 350°F. Brush the tops of the buns with the rest of the melted butter and bake for 30-40 minutes, until golden.  1/4 cup packed brown sugar Remove from the pan while they are still warm.

 1/4 tsp. cinnamon Drizzle icing on top. Optional – a brown sugar and butter sauce with nuts and cherries can be placed on  2/3 cup fruit (Options: 1/3 cup currants, 1/3 cup bottom of pan before baking. candied citron or chopped dried apricots, 1/3 cup dried cranberries or 2/3 cup of dried mixed fruit) The Lough Erne Cot is the only Sir Robert Burnett and Co. 25th boat in the world to be annually sunk? March 1961. of Vauxhall Distillery and It is traditionally scuttled during the Vinegar Works, London, S.E. winter months in order to preserve the Distillers and Rectifiers, Wine and wood. The Lough Erne cot was the craft Spirit Merchants and Vinegar Brewers. of choice when international trade took off in the Makers of Burnett's Gin. 18th and 19th centuries. Goods were transported 1770 Established in Vauxhall as overland from Ballyshannon in County Donegal, then Fassett and Burnett. transferred to boats to navigate the 50-plus miles of inland waterway on the Erne River. 1910 Amalgamated with Hills and Underwood, https://www.bbc.com/news/uk-northern-ireland- of London and Norwich. Robert Paterson Rithet (Born: 1911 Incorporated as a Private Limited Cleuchhead near Applegarth in Company. Dumfriesshire, Scotland April 22, 1844 Lincolnshire Sausages: – Died: B.C. March 19, 1919) Whether you’re having a full was a Scottish-born businessman and political figure in British Columbia, Canada. He English , bangers and mash, toad in the hole, or a represented Victoria City in the Legislative Assembly sausage casserole, you can’t of British Columbia from 1894 to 1898. Rithet was mayor of Victoria from 1884 to 1885. Rithet served beat Lincolnshire Sausages! as a justice of the peace and was involved in salmon The earliest recorded reference to a recipe for canning and steamship lines. Robert contributed to Lincolnshire Sausages dates back to May 1886. St. Andrew's, Victoria, by making the large However, the award-winning Grimsby butcher John contribution of $6,000.00 towards the Church's Petit has claimed that his family recipe is the first, mortgage. He also organized a regular system of dating back to 1810. Lincolnshire sausages are a contributions for repayment of the mortgage distinctive variety of pork sausage developed in and balance so that by 1906 the mortgage was cleared. associated with the English county of Lincolnshire. A He also became president of the California and widely available variety at most UK butchers and Hawaiian Sugar Refining Company. He died at home supermarkets, the sausage is commonly dominated in Victoria at the age of 74. by the herb sage, rather than the more peppery flavour balance found in other regional English Germolene was invented sausages such as the . Other by cough mixture tycoon Sir herbs such as parsley and thyme are often used, William Henry Veno, who in although these are not considered authentic 1925, fearing he had cancer of the lip, sold his Veno Lincolnshire sausages. Lincolnshire sausages are also Drug Company to the Beechams Company. Effective characterised by their open, chunky texture, the treatment for minor cuts and grazes, minor burns, result of the constituent pork being coarsely ground scalds and blisters, stings and insect bites, spots and rather than minced. chapped or rough skin. https://en.wikipedia.org/wiki/Lincolnshire_sausage Lancashire Butter Method: Pie A butter pie is a 1. Sift the flour and salt into a bowl and stir in traditional English savoury the butter and lard. pie consisting mainly of Using your fingertips, or a fork, incorporate in onions and potatoes. It is also the butter until it resembles fine crumbs, then drizzle sometimes served on a savoury . The pie is in just enough cold water to make the pastry form a stocked by chip shops, shops, local corner ball, wrap tight with saran wrap and leave in the shops and some supermarkets within Lancashire. It fridge to rest for 30 minutes. is also known as Air Pie. 2. Meanwhile, peel the three large potatoes The pie is known to be created for workers and the onion, cut the potato into thick slices, a little from Lancashire's Catholic community, to consume thicker than a pound coin, and the onion into half on days (mainly Friday) when meat could not be rings. Parboil the potatoes until they are just soft but eaten. The butter pie was included in the annual still holding their shape, about 8-10 minutes. Saute World Pie Eating Championship in Wigan. This dish is the onions, over a low heat, in the butter until soft, also mentioned in the Paul and Linda McCartney but not browned, as this will spoil the end flavour. song "Uncle Albert/Admiral Halsey", which contains the lyrics, "I had another look, and I had a cup of tea 3. Roll out about two thirds of the pastry, to and butter pie". line a pie dish, and trim the edges. The butter pie is served in most areas of the 4. Drain the potatoes, let the steam leave the historic boundaries of Lancashire, including pan, then, in the lined pie dish, layer the potatoes, Blackburn, Blackpool, Bolton, Burnley, Bury, Chorley, onions and butter flakes, season with salt and white Lancaster, Preston, St Helens, and Wigan (whose pepper and top off with the rolled remains of the residents are sometimes known by the nickname pastry, ‘stab’ the top to make air vents. pie-eaters). 5. Bake at 180 degrees for about half an hour until golden, and serve immediately, with pickled red Lancashire Butter Pie cabbage. For the pastry: https://www.lancashirelife.co.uk/food-drink/recipes/lancashire- recipes-butter-pie 225g/8oz Plain flour 50g/2oz Butter, Oxtail Soup: Hearty, healthy and full of flavour, 50g/2oz Lard, vegetable fat, or dripping oxtail soup is the perfect A pinch of salt and white pepper winter-warmer. Oxtail soup: a Ice cold water quintessential British , with humble beginnings. For the filling Thought to have originated in London's east end by 3 Large potatoes Spitalfields-dwelling Huguenots in the seventeenth 1 Large onion century, the dish combines beef tails in a vegetable stew, a thick, rich, gravy-like soup popular in the 50g/2oz Butter, (100g/4oz for softening the onions) United Kingdom since the 18th century. Thomas Crawford, BIRTH: 1913 A second factory was set up in 1847, Dublin, County Dublin, Gloucestershire. This meant that both factories were Ireland, DEATH: 25 Jan 1907 (aged situated by canals, ensuring economical 59–60). Thomas’s wife, Jessie transportation. Cook Chambers, was born in 1916 Cadbury took over Fry's. Fry's had been Derbyshire, England on March 13, the market leader for the whole of the 19th Century 1863. Their home, 708 Hawks and dated back to 1756, when Joseph Fry set up Avenue, Vancouver was built in business as an apothecary and maker and seller of 1905, as were its three adjacent neighbours on chocolate. Hawks Avenue, by Vancouver policeman Thomas 1916 Introduced Milk Tray. Crawford. Thomas Crawford died in 1907 but Jessie Crawford and her children continued to live at 708 WWI. Over 2,000 male employees joined the Hawks Avenue until 1920 when they sold to Nicola armed forces and Cadbury sent books, warm clothes and Marian Di Tomaso. The Di Tomasos, of Italian and chocolate to the front. Cadbury even augmented origin, built the addition to the front of the house the Government allowances to its workers' around 1923 as a location for a family business. dependants. At the end of the war soldiers were From 1924 onward, 708 Hawks was listed in the city taken care of: returning to work; being sent on directories as the Georgia Confectionery. educational courses; or being looked after in convalescent homes. Cadbury Brothers 1933 Whole Nut bar introduced. In 1824, John Cadbury began vending tea, coffee, and (later) 1969 Merged with Schweppes which formed chocolate at Bull Street in Cadbury Schweppes https://www.gracesguide.co.uk/Cadbury_Brothers Birmingham, and sometime in India. Soon a new sideline was introduced - cocoa and drinking John Herbert Turner (May 7, chocolate, which he prepared himself using a mortar 1834 – December 9, 1923) was a British and pestle. The company was then known as Columbia politician. Born in Claydon, Cadbury Brothers. Suffolk, England, Turner moved to British 1847 A larger factory was rented in Bridge North America and worked as a merchant Street, off Broad Street, in the centre of Birmingham. in Halifax and . In 1862 he moved to John Cadbury took his brother Benjamin into Victoria, on Vancouver Island, and founded Turner, partnership and the family business became Cadbury Beeton and Co. which was involved in salmon Brothers of Birmingham. canning, insurance and finance, importing and wholesaling. He entered politics serving as mayor of 1850 Son Richard Cadbury joined the firm. Victoria from 1876 to 1881 and entered the 1854 Cadbury Brothers received their first provincial legislature in 1886 in the constituency of Royal Warrant on February 4, as 'manufacturers of Victoria City. He served as the 11th Premier of the cocoa and chocolate to Queen Victoria. province from 1895 to 1898. From 1901 to 1915 he 1879 John Cadbury's sons opened a major was the province's representative in London where factory in the purpose-built suburb of Bournville, he retired. He died in Richmond in 1923. four miles south of the city. Bread and butter Halifax Bomber: pudding is a traditional type of Engineers during World popular in British War II test a model of a cuisine. It is made by layering Halifax bomber in a slices of buttered bread scattered with raisins in an wind tunnel, an oven dish, over which an egg custard mixture, made invention that dates back to 1871. The Halifax was with milk or cream and normally seasoned with the second of the four-engined heavy bombers to nutmeg, vanilla or other , is poured. It is then enter service with the Royal Air Force. Primary users baked in an oven and served. The earliest bread and were the Royal Air Force and the Royal Canadian Air butter puddings were called whitepot and used Force. The huge Stirling was already flying either bone marrow or butter. Whitepots could also operations but the prototype Lancaster had yet to fly be made using rice instead of bread, giving rise to in November 1940 when #35 squadron began the in British cuisine. operations with what became affectionately known as the “Halibag.” Handley Page Halifax was perhaps One of the earliest published recipes for a Canada’s most important bomber in the Second bread-and-butter pudding so named is found in Eliza World War. Apart from the bomber offensive, the Smith's The Compleat Housewife of 1728. She Halifax was also used in Coastal Command to hunt instructs "Take a two penny loaf, and a pound of submarines, and for special operations such as fresh butter; spread it in very thin slices, as to eat; towing gliders or making parachute drops of supplies cut them off as you spread them, and stone half a and agents in occupied territories. pound of raisins, and wash a pound of currants; then put puff-paste at the bottom of a dish, and lay a row Burrard Street of your bread and butter, and strew a handful of Admiral Sir Harry Burrard- currants, a few raisins, and some little bits of butter, Neale, 2nd Baronet GCB GCMG and so do till your dish is full; then boil three pints of (Born: 16 September 1765 – 7 cream and thicken it when cold with the yolks of ten February 1840) was a British officer eggs, a grated nutmeg, a little salt, near half a pound of the Royal Navy, and Member of of sugar, and some orange flower-water; pour this in Parliament for Lymington. Burrard Street is named just as the pudding is going into the oven" after the Burrard Inlet, which takes its name from Horlicks, the story of Horlicks Admiral Harry Burrard-Neal, British officer of the began in the UK, when it was invented Royal Navy. Burrard was a good friend of Captain by two British-born men, William George Vancouver and a highly regarded naval Horlick (1846-1936) and his brother officer. He had served in America, the West Indies James (1844-1921) from Gloucestershire, England. and Africa. As a website dedicated to Horlicks says, James was a Province of British Columbia: chemist, working for a company that made dried The province's name was baby food. chosen by Queen Victoria in 1858, reflecting its origins as the British remainder of the Craigdarroch Castle, Victoria B.C. Columbia District of the Hudson's Bay Company. The Built by coal baron Robert Dunsmuir during the reign British Union (Jack) Flag was incorporated into the of Queen Victoria and now a National Historic Site, British Columbia flag. Piccalilli: The first known Battenburg Cake: Piccalilli recipe was created by a While the cake originates in Mrs Raffald in 1772, when it was England, its exact origins are also known as "English Chow unclear, with early recipes also Chow". An apparently earlier using the alternative names "Domino Cake" (recipe reference is in Anne Blencowe's by Agnes Bertha Marshall, 1898), "Neapolitan Receipt Book, written c. 1694, Roll" (recipe by Robert Wells, 1898), or "Church which has "To Pickle Lila, an Window Cake". Indian Pickle" credited to Lord Kilmory. British The cake was purportedly named in honour of piccalilli contains various vegetables—invariably the marriage of Princess Victoria, a granddaughter of cauliflower, onion, and gherkin—and seasonings of Queen Victoria, to Prince Louis of Battenberg in mustard and turmeric. A more finely chopped variety 1884. The name refers to the German town of "sandwich piccalilli" is also available from major Battenberg, Hesse, which was the seat of an British supermarkets. It is used as an accompaniment aristocratic family that died out in the early Middle to such as sausages, bacon, eggs, toast, Ages and whose title was transferred in 1851 to cheese, and tomatoes. It is usually used to Countess Julia Hauke on behalf of her marriage to accompany a dish on a plate rather than as a bread Prince Alexander of Hesse and by Rhine; then first spread. It is popular as a relish with cold meats such Countess of Battenberg, afterwards Princess of as ham and brawn, and with a ploughman's lunch. Battenberg, known in Britain since 1917 as David Dunbar Buick: Mountbatten. Born: September 17, 1854, According to The Oxford Companion to Food, Arbroath, Forfarshire, Scotland. the name "Battenberg cake" first appeared in print in Died: March 5, 1929 (aged 74), 1903. However, a "Battenburg cake" appeared in: Detroit, , U.S. was a Frederick Vine, Saleable Shop Goods for Counter- Scottish-born American Detroit Tray and Window … (London, England: Office of the based inventor, best known for Baker and Confectioner, 1898) founding the Buick Motor Company. The overhead https://en.wikipedia.org/wiki/Battenberg_cake valve engine: He headed this company and its Richmond, B.C. predecessor from 1899 until 1906, thereby helping to create one of the most successful nameplates in The Township of Richmond was United States motor vehicle history. named by Founding Father John Wesley Sexsmith after his birthplace Rugby sevens The Township of Richmond, Lennox (commonly known as County, Ontario. The Township of simply sevens), and originally Richmond, Lennox County, Ontario known as seven-a-side rugby, is a was named for Governor General for British North variant of rugby union in which teams are made up of America, Charles Lennox, 4th Duke of Richmond, seven players playing seven minute halves, instead of Richmond, Yorkshire, England. the usual 15 players playing 40 minute halves. Rugby sevens is administered by World Rugby, the body https://en.wikipedia.org/wiki/Richmond,_British_Columbia responsible for rugby union worldwide. British Isles Fruit Bread made from wheat flour and containing a very large quantity of raisins. When Queen Victoria visited Sir Walter Scott's granddaughter at Abbotsford she is derived its name from reputed to have taken her tea with a slice of Selkirk the Welsh language, , thus ensuring that its reputation was bara meaning bread and enshrined forever. Today, Selkirk bannocks are brith translating as popular throughout Great Britain. speckled. It is claimed to , also have been invented by a Welsh chef who added dried fruit and spices to a bread dough, creating the known as lardy bread, first version of the traditional Welsh tea loaf. Bara lardy Johns, dough cake brith is a bread enriched with dried fruit and either and fourses cake is a made with yeast or with self-raising flour (no yeast). traditional rich spiced It is traditionally flavoured with tea, dried fruits and form of bread found in mixed spices, and is served sliced and buttered at tea several southern counties of England, each claiming time. to provide the original recipe. It remains a popular weekend tea cake in the southern counties of England, including Sussex, Hampshire, Berkshire, (Irish: bairín breac), also Wiltshire, Dorset and Gloucestershire. The main often shortened to ingredients are freshly rendered lard, flour, sugar, brack, is a quick bread spices, currants and raisins. with added sultanas and is a raisins. The bread is A London bun associated with Halloween in Ireland, where an item square-shaped bun made (often a ring) is placed inside the bread, with the of rich yeast dough person who receives it considered to be fortunate. flavored with currants and Other origins for "barm" could relate to the use of topped with white sugar the froth from fermented ale, which is a form of icing. Formerly a popular yeast referred to as barm. This was used in place of tea time bun it is now somewhat neglected. Its bicarbonate soda in baking, as it was not widely nearest still popular equivalent is the . available in Ireland until the early 19th century. Neither should be confused with the Finger Bun, an elongated bun topped with white icing sugar, Selkirk bannock optionally with shredded or finely chopped coconut, from Scotland is and available with or without fruit (currants/ well-known and named sultanas). after the town in the Point Ellice House and the O’Reilly Scottish borders where it is traditionally made. ... Family: Peter O’Reilly immigrated to Canada from The first known maker of Ireland, a letter of introduction to Sir James Douglas this variety was a baker named Robbie Douglas, who in hand. He became one of the first Gold opened his shop in Selkirk in 1859. It is a spongy, Commissioners and Judges in what was then a British buttery variety, sometimes compared to a fruitcake, Colony, later to become the Province of B. C. The British Cheese Board Company at Upton Cross. states that "there are Cornish Yarg is a delicious young, over 1800 named British tangy, semi-hard cheese. The cheese is cheeses produced in the UK. easily distinguished by its coating of fresh from classic cheddars to nettle leaves which are picked in local more unusual modern varieties. hedgerows and farms then brushed onto the cheese Blue Stilton Cheese Stilton’s in a distinctive pattern. history can be traced back to the early Dorset Blue Vinney a traditional blue 18th. Century. It’s tangy flavour, smooth cheese made near Sturminster Newton in Dorset, texture, England, from skimmed cows' milk. It is a hard, Caerphilly – light-coloured (almost crumbly cheese. white), crumbly cheese made from cow's Double Gloucester has a firm body, milk, with a fat content around 48%. It has although not as firm as a Cheddar. Its close and a mild taste, accented with slightly sour creamy texture and mellow flavour result in a tang. delicious cheese, with a zesty tang on the finish.

Cave Aged Goats Cheese is a Dubliner Cheese, is a sweet, deliciously mild, savoury, firm cheese granular cheese aged over a year and which is similar to a traditional cheddar manufactured by Carbery, located in in texture but with a distinctive yet subtle 'goat' County , . The flavour. The Cave environment adds yet another cheese aims to combine the sharpness of mature dimension to the ageing process. (Somerset) cheddar and the buttery sweetness of Parmigiano.

Cropwell Bishop is a lovely example of a Durham Blue cheese is made in County British Stilton. Each Cropwell Bishop stilton is still Durham and is one of only a few cheeses made in hand made much as it always has been since the the area. 17th century. Gloucester cheese – Cheddar is a cheese with traditional unpasteurised, semi-hard centuries of history. In the fifteenth cheese which has been made in century, it was stored in Somerset's Gloucestershire, England, since the Cheddar Gorge caves to mature. 16th century, at one time made only Cheshire cheese and was original- with the milk of the once nearly extinct Gloucester ly produced in the county of Cheshire cattle. and the surrounding areas. It is one Highland Brie is a mould ripened soft cheese of Britain’s oldest cheeses believed to date back to produced in Tain, Scotland. This brie should be eaten the Romans. young if you desire a simple, light flavour or allow it Cornish Blue is somewhat different from to mature and the farmhouse flavours to develop for other English blues cheeses as it is more of a a stronger taste experience. Gorgonzola style and is made by the Cornish Cheese Cont. page 14 … … … … … … Cont. from page 13 Wensleydale is one of Irish Whiskey Cheddar This is a traditional Yorkshire’s most famous cheeses. It was made in Wensleydale in the Irish monastic Cheese reputedly brought by the Irish Yorkshire Dales, North Yorkshire by Monks to Scotland. It is a simple vintage cheddar Cistercian monks who arrived in entwined with Kilbeggan Irish Whiskey to give a England in the 11th century. fabulous savoury combination. These are only a few of the many chesses Lancashire – cow's-milk available from the British Isles. We are fortunate cheese from the county of that the Canadian Government has increased the Lancashire, in three distinct quota on imports, so we have the opportunity to varieties: young Creamy Lancashire sample the many kinds now available in B.C. and mature Tasty Lancashire are produced by a https://en.wikipedia.org/wiki/List_of_British_cheeses traditional method, whereas Crumbly Lancashire Did we list your favourite, if not let our readers (locally known as Lancashire Crumbly) know email me at [email protected]; Mature Irish Cheddar, typically aged for 12 Richard Carr was -18 months, this smooth cheddar has a full rich born in Kent England on flavour with a hint of sweetness. July 16, 1818. In Victoria, Mature Scottish Cheddar Cheese, The Richard Carr worked as a Mull of Kintyre Extra Mature Scottish Cheddar is wholesale merchant. He slowly aged for up to 14 months erected a building at 1107 Wharf Street in 1862, The Red Leicester is famous for its old family home at 207 Government Street is now a distinctive deep red colour which National Historic site and the premises of his comes from the addition of to wholesale food and liquor business housed the Emily the cheese. Typically aged for between Carr Gallery for many years. In Book 3 and 6 months, Red Leicester’s nutty of Small, Emily Carr offers a colourful taste and firm texture description of her father’s business Shropshire Blue – blue cheese made from and the surrounding area on Wharf pasteurised cows' milk that is prepared using Street, vegetable rennet.

St. Endellion Brie is a luxury version of a Cornish Brie which is made with double cream making it a rich flavorsome cheese.

Stiltonis relatively young compared to some British cheeses having first been made in the 18th century. Though the cheese takes its name for a village near Peterborough it was actually made near Melton Mowbray.