BurnsBurns 225225 ACTIVITY BOOK Rest in poetry 02

Overview

BURNS225 - Rest in Poetry Event Series commemorates the 225th anniversary of the death of Robert Burns, ’s national bard, on July 21, 1746. Robert Burns’ life (25 January 1759 – 21 July 1796), while short, was globally impactful. Burns remains popular today largely due to the themes and language of everyday life in his work. His poems were humorous, focusing on small subjects to express big ideas. To celebrate this momentous anniversary, the Scottish Society of Ottawa will celebrate and examine Burns’s world-wide legacy, his influence on Scottish culture and the cultural heritage of Scots in Ottawa and area.

03 Match the word to the poem

How well do you know your Burns poetry? Try placing the words on the right, in the correct place!

Some hae _____ and canna eat, meat, meat, thankit, eat, eat, And some wad ____ that want it; But we hae ___, and we can ___ Sae let the Lord be ___

For a' that, an' a' that, Man, world, brothers It's coming yet for a' that, That ___ to Man, the ___ o'er, Shall ____ be for a' that.

O'my Luve's like a red, red ___, sweetly, rose, sprung, melodie That's newly ___ in June: O my Love's like a ___, That's ___ play'd in tune.

Ye ___, creepin, blastit ___, ye, poor, wonner, ugly, saunt, som- Dested, shunn'd by ___ an' sinner, where, lady How daur ___ set your fit upon her- Sae fine a ___? Gae ___ else and seek your dinner On some ___ body.

Fair fa' your ___, sonsie face, cheiftain, tak, honest, race, tripe, lang, Great ___ o the puddin'-___! week Aboon them a' ye __ your place, Painch, ___, or thairm: ___ are ye worthy o' a grace As ___'s my arm

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Scottish Links

The Scottish Society of Ottawa is highlighting various artifacts in the Ottawa and Eastern region starting with the following few items and finishing with a virtual tour of the Bytown Museum with Grant Vogl discussing Scottish history in the region.

People of Scottish descent were among the first ethnic groups to settle in . In the early 1800s, Scots settled and built vibrant communities named after the places they left behind – Glengarry, Lanark, Perth and Renfrew, to name just a few. The Scottish history of Ottawa stretches back over 180 years. The first mention of a St. Andrew’s Day celebration in Ottawa was in 1838. Scottish have contributed to Ottawa and Canada’s long social, political and economic history. Scottish descendants in Ottawa, and across Canada, have provided many of the country’s leading justices, statesmen, clergymen, businessmen and scholars. A walk-through Ottawa’s Beechwood Cemetery reveals this enduring legacy.

Today, more than five million Canadians claim Scottish heritage. Scottish-Canadians make up the third largest in Canada (more than 15%). The waves of immigration that created a blood link between Canada and Scotland crested in the 1960s and 1970s. The SSO was founded in 2012 to revive and rejuvenate the historic ties between Ottawa, Canada and Scotland. It is a volunteer led, not-for-profit organization that celebrates the links between Scotland and the National Capital Region, Eastern Ontario and all of Canada. The life force of the SSO is our 1000 member-volunteers, and collective 4000 social media followers. These include the Ottawa- who have ancestral or cultural connections to Scotland, including the network of people in Ottawa and surrounding areas who have business, academic, education or other Scottish connections. Scots continue to bring their love of Scottish music, dance, history, sport and literature to the Ottawa area. Through special events and educational programs, the SSO highlights the shared history of Ottawa, Canada and Scotland, and its continuing development. The overall aspiration of the SSO is to help keep those Celtic connections alive.

05 A History of the First Century of Sons of Scotland Ottawa - 1846-1946

The first recorded Burns’ centenary cele- bration in Ottawa was in 1859. It is esti- mated that some 9.5 million people take part in a Burns Supper across the globe each year. At the time, it was referred to as “a feast of reason and flow of soul”.

CA036512 Sons of Scotland Burns Banquet, Jan. 25, 1956 - Copyright held by the City of Ottawa Archives

Leabhraichean an T-Seann Tiomnaidh agus an Tiomnaidh Nuaidh [Books of the Old Testament and the New Testament], 1829

While today the Gàidhealtachd in Canada (areas in the country where is spoken) is limited chiefly to parts of and Glengarry County in Ontario, it was much larger in the nine- teenth century. It is said that Scottish Gaelic came third after English and French in terms of language use in British North America by 1850. Gaelic-speak- ing communities had formed, and persisted for a time, wherever Scots “with the Gaelic” had settled: notable examples in the Province of Canada includ- ed places in Lower Canada’s Compton County and ’s Grey, Bruce and Wellington Coun- ties and, in the Ottawa Valley, Lanark County. Gaelic speaking families had settled in Beckwith Township, where services at the Presbyterian Kirk there were in English and Gaelic into the mid-nineteenth cen- tury. Thereafter social pressures to abandon Gaelic in favour of English suppressed its usage, and the number of speakers declined.

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But to see her was to love her, Love but her, and love forever.

07 Th e early offi ce holders of the St. Andrew's Society of Ot- tawa. Note some of the more prominent names.

CA036512 Sons of Scotland Burns Banquet, Jan. 25, 1956 - Copyright held by the City of Ottawa Archives

Celebrations of Burns Night - Westminster Church - circa 1956

Westminster Church Burns Night dinner. Jan. 23, 1956 - Copyright held by the City of Ottawa Archives

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Oh would some power the gift give us, to see ourselves as others see us

09 Colour your own Burns

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Crossword

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Across Down 3. Name of his first daughter 5. Potatoes in Scot 1. Robbie's true last name 8. Month of his death 2. Eaten at Burns Night 9. Pop bottle that Burns' likneness appeared on (two words) 4. Sung at Hogmanay (3 words) 10. Burns' career of choice 5. Total number of children he had 13. Town of birth 6. Robert Burns had a big ___ 14. Toast to the ___ 7. ____ Nell 15. Famous red flower in a Burns poem 11. Rodent poem (3 words) 16. Place of death 12. Immortal ____ 18. Tam ____ 17. Author of poems and _____ 11 19. Turnips in Scot My love is like a red, red rose That's newly sprung in June: My love is like the melody That's sweetly played in tune.

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Search a Word

R L A D D I E S N Q R E D L O O R D M Q P O E T M A N Y R O B E R T C N O R O S E R R I B H A G G I S U S F U I V A F W X I M M O R T A L C N X B G M A S O N X S R N I S T X B S Y N E U Q B M I S U A Z Y I N E E P S O E G T P M A X W E L L I I E R H N P C H I L D R E N U M D T Z E A P F B B S C O T T I S H R L Q F S O L A S S I E S L D L O U S E H A N D S O M E S C O T L A N D B U R N S J

ROBERT CHILDREN RABBIE ROSE BURNS SCOTTISH SUPPER LYRICIST HAGGIS FARMER POET LASSIES MOUSE LADDIES HANDSOME

13 Address to a Haggis

Fair fa’ your honest, sonsie face, Is there that owre his French ragout, Great Chieftain o’ the Puddin-race! Or olio that wad staw a sow, Aboon them a’ ye tak your place, Or fricassee wad mak her spew Painch, tripe, or thairm: Wi’ perfect sconner, Weel are ye wordy of a grace Looks down wi’ sneering, scornfu’ view As lang ‘s my arm. On sic a dinner?

The groaning trencher there ye fill, Poor devil! see him owre his trash, Your hurdies like a distant hill, As feckless as a wither’d rash, Your pin wad help to mend a mill His spindle shank a guid whip-lash, In time o’ need, His nieve a nit; While thro’ your pores the dews distil Thro’ bluidy flood or field to dash, Like amber bead. O how unfit!

His knife see Rustic-labour dight, But mark the Rustic, haggis-fed, An’ cut ye up wi’ ready slight, The trembling earth resounds his tread, Trenching your gushing entrails bright, Clap in his walie nieve a blade, Like onie ditch; He’ll make it whissle; And then, O what a glorious sight, An’ legs, an’ arms, an’ heads will sned, Warm-reekin, rich! Like taps o’ thrissle.

Then, horn for horn, they stretch an’ strive: Ye Pow’rs wha mak mankind your care, Deil tak the hindmost, on they drive, And dish them out their bill o’ fare, Till a’ their weel-swall’d kytes belyve Auld Scotland wants nae skinking ware Are bent like drums; That jaups in luggies; Then auld Guidman, maist like to rive, But, if ye wish her gratefu’ prayer, Bethankit hums. Gie her a Haggis!

13 14 Scottish Scran

Chef John Higgins has kindly shared a few sweet treat recipies for your next Burns or Scottish themed evening. Read more about Chef Higgins' amazing career below.

Chef John Higgins www.thechefshouse.com/

Chef John Higgins has cooked for the Queen at Buckingham Palace, on the Royal Yacht Britannia, for heads of state in Washington, D.C., and for celebrities around the world. Like many of his colleagues, Chef Higgins brings years of worldwide experience to George Brown College, mentoring the next generation of talent. Beginning his career as an culinary apprentice at the Michelin

Star Restaurant in , Malmaison, John then worked at the five star luxury hotel in Scotland, Gleneagles. Upon immigrating to North America, John worked at the Four Seasons Hotel in Canada and the , before his final role in the hotel industry at the King Edward Hotel in .

Now, John is the Director of Hospitality & Culinary Enterprises and Culinary Ambassador of one of North America’s top hospitality & culinary arts schools, George Brown College’s Centre for Hospitality & Culinary Arts. In this era of celebrity chefs, he reminds his students that being a hospitality and culinary professional is hard work that requires passion and dedication.

Haggis Ice Cream

Ingredients Qantity Egg Yolks 8 each Sugar 250 ml Milk 250 ml Haggis 200 g Glucose 6 tbsp

Method

1. Combine the yolks and sugar in a bowl and whip until light and fluffy. 2. Scald milk with haggis then allow to steep for 1 hour. 3. Strain out the haggis and the cheddar cheese thgrough a fine chinois. 4. Add the glucose and slowly beat into the egg mixture. 5. Heat over a bain marie until coats the back of the spoon then chill on an ice bath. 6. Freeze in an ice cream machine.

15 Oatmeal Praline Ice Cream with Berries

Ingredients Qantity Specifications Full-fat milk 500 ml Double cream 300 ml Egg yolk 4 Large, free-range Caster sugar 125 g Berries Seasonal such as brambles, blaeberries, raspberries to serve For the Praline: Pinhead oatmeal 150 g Liquid glucose syrup 150 g tub Caster sugar 125 g

Method

1. Put the milk and cream in a heavy-based saucepan and bring slowly to the boil. 2. Meanwhile, beat together the egg yolks and sugar until smooth 3. Just before they reach boiling point, pour the milk and cream over the egg and sugar mixture 4. Then tip it back into the pan and return to a low heat. Stirring constantly, cook gently for about 10 minutes or until it has the consistency of double cream. It will thicken on cooling, so don't panic and think it is too thin. Leave to cool, stirring frequently to prevent a skin forming. 5. For the praline, toast the oatmeal either under the grill for a couple of minutes or in an oven preheated to 180C/350F Gas 4 for 8-10 minutes, just until it smells nutty and toasty. If you use the grill, watch the oatmeal to make sure it does not burn. 6. Tip it on to a oiled baking sheet. Place the glucose and sugar in a heavy-based saucepan and stir over a low heat until the sugar dissolves. Dip a pastry brush in cold water and brush quickly down the inside of the pan to loosen any sugar that is stuck to the sides. 7. Then, without stirring at all, allow the mixture to bubble away for 8-10 minutes or until it is golden brown colour. During this time swirl the pan around a couple of times. 8. Then pour the mixture over the oatmeal, trying to cover it - but don't worry if the oatmeal is not all covered. 9. Leave to cool, then break up and place in a food processor. Using the pulse button, process to coarse crumbs. Don't process for too long or it will be powdery. 10. Once the custard is cold, stirl in the praline then pour into an ice cream machine and churn. Or pour into a large, shallow freezer container, seal and place in the freezer. 11. Remove after 2 hours, whisk madly and return to the freezer. Repeat the process a couple of times, then freeze until firm. 12. To serve, transfer from freezer to fridge for about 20 minutes or until slightly softened. Serve with berries.

The ice cream is divine served with berries (au naturel, or warmed slightly with a sprinkling of sugar until the juices run) in summer. In winter, melt some Dundee marmalade with a splash of whisky and serve this hot marmalade sauce over the ice cream.

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Ottawa's Scottish Village - New Edinburgh

McKay’s story begins in Scotland. Born in 1792, as a McKay, for some reason following his death, McKay was an accomplished stonemason and his family adopted the form MacKay. Hence architect, trained in Perth. In 1813, he married the spelling of MacKay. There are also streets Ann Crichton, with whom he had 16 children named after 4 of his 6 children: John, Charles, over the course of 30 years. By 1817, McKay was Alexander, and Thomas. As well, Chrichton was in and Along with another Scottish his wife Anne’s maiden name, and Keefer were the stonemason, John Redpath, he got to work on the surname of his son-in-law. Lachine Canal. “(McKay) brought with him no capital, save his integrity of character and energy in the prosecution of his business interests,” said a history of the Scottish Presbyterian Church in Montreal. As you travel through New Edinburgh you’ll see that the street names reflect the McKay family’s as the founders. Though Thomas lived his entire life

17 • Fraser School House 62-64 John Street • McLatchie House 25-29 Crichton Street • MacLeod House 92 Stanley Avenue • Bell House 151 Stanley Avenue • Allen House 35 MacKay Street • Henderson House 34 Alexander Street

17 18 Answers

Match the word to the poem Crossword Across Some hae meat and canna eat, 3. Elizabeth And some wad eat that want it; 5. Tatties But we hae meat, and we can eat 8. July Sae let the Lord be thankit 9. Coca Cola 10. Poet 13. Alloway For a' that, an' a' that, 14. Lassies It's coming yet for a' that, 15. Rose That Man to Man, the world o'er, 16. Lytton Shall brothers be for a' that. 18. O'Shanter 19. Neeps O'my Luve's like a red, red rose, That's newly sprung in June: Down O my Love's like a melody, 1. Burness That's sweetly play'd in tune. 2. Haggis 4. Auld Lang Syne 5. Twelve Ye ugly, creepin, blastit wonner, 6. Skull Dested, shunn'd by saunt an' sinner, 7. Handsome How daur ye set your fit upon her- 11. To a Mouse Sae fine a lady? 12. Beloved Gae somewhere else and seek your dinner 17. Songs On some poor body.

Fair fa' your honest, sonsie face, Great Cheiftan o the puddin'-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye worthy o' a grace As lang's my arm

19 Our generous partners, sponsors and contributors

AllSaints Event Space, The Glen Scottish Restaurant and Pub, Deacon Brodies Pub, The Globe Inn, Dumfries, Scotland 19