One of the great new
traditions has been the spread of celebrations built around Tartan Day, 6
April, in America, Canada and France. As many of the regular visitors to The
Flag are USA residents, we are delighted this week to highlight in this
feature an e-mail received from the 2004 National Tartan Day - New York
Committee :
PLEASE SHARE WITH YOUR
READERS, MEMBERS AND FRIENDS:
From the National Tartan
Day-New York Committee,
January 10, 2004
Dear Pipe Band, Brass Band, Clan Societies
and Families, Fraternal Organizations, and Historical Societies,
On Saturday, April 3rd New York
City will celebrate the Sixth Annual National Tartan Day with a parade of
pipers and drummers down Sixth Avenue in recognition of the Declaration of
Arbroath.
As you know the mission of National Tartan
Day is to celebrate and educate about the historic and current contributions
of Scots and those of Scottish descent to the world and in particular to
America recognizing the longstanding ties between Scotland and the United
States. As in the past the Scottish-American parade in New York City is the
anchor of the national day in the US to celebrate our heritage.
This year National Tartan Day in New York
is being led by the Scottish-American community through the auspices of the
three major organizations in the City, The Saint Andrews Society of the
State of New York, 1756, The New York Caledonian Club, 1856, and the
American Scottish Foundation, 1956. This is a major initiative for us and
we look forward to you, our brothers and sisters of the heather to join us
in demonstrating to the world what Scots in America can achieve today when
they work together.
In honor of National Tartan Day, we hope
that you and your Pipe Band, Brass Band, Clan Society, Family, Fraternal
Organization and Historical Society will join us in making this positive
statement about the Scottish-American community by coming to march with your
fellow pipers and drummers.
On Friday night before the parade you are
also welcome to attend a ceilidh, and on Saturday following the parade
please join us for a post-parade party. Details about the parade, the
ceilidh and the post-parade party are also available on the website at:
http://www.tartanweek.com.
There is no fee to march and it is easy to
register online at our website at:
http://www.tartanweek.com. In addition if you have any questions please
feel free to email us at
tartanweek@hotmail.com and/or call us at 212-980-0844, or simply reply
to this email to contact me directly if I can help answer your questions.
Please mark your calendar now and make
plans with your band to march in New York City for this the Sixth Annual
National Tartan Day parade.
SCOTS, WA HAE - LET US HEAR FROM YOU!
For the National Tartan
Day-New York Committee,
"My
heart is in the Highlands, my heart is not here;
My heart is in the Highlands, a-chasing the deer."
-Robert
Burns-
"Weave the tartan of tomorrow, contemporary
Scotland, learn it, love it, invest in it"
Yours Aye!
Chris
Dr. Christopher Pratt
74th Chief
New York Caledonian Club, 1856
http://www.nycaledonian.org
212-662-1083
globalscot
Friends of Scotland
Clan Grant Society USA
St. Andrews Society of the State of New York
National Tartan Day-New
York Committee:
Edward Collins
President
Saint Andrews Society
Dr. Christopher Pratt
74th Chief
New York Caledonian Club
Alan Bain
President
American Scottish Foundation of the State of New York
We feel honoured to be
included on the mailing list of the 2004 National Tartan Day - New York
Committe and are pleased to extend to all those holding and attending Tartan
Day events our best wishes and the hope that their activities do not suffer
from this week's recipe - Scotch Mist!
Scotch Mist
Ingredients : 1/2 pint
cream; caster sugar to taste; 1/4 teaspoon vanilla essence; 2 tablespoons
sieved, boiled chestnuts
Beat the cream till
fluffy. Sweeten to taste with sugar and add vanilla essence. Moisten the
chestnuts with a tablespoon of thick cream, then fold in half the whipped
cream. Pile in a small glass dish. Coat with remainder of cream. Dip in
sherry the ends of enough sponge fingers to encircle the cream. Place
fingers, dipped ends downwards, round the cream. Serve with compote of
orange or tangerine fingers. Serves 4.
