#OnThisDay (Tomorrow): Robert Burns’ Birthday

Robert Burns was born on January 25, 1759 in Ayrshire, Scotland.

A friend of mine from Campbeltown, Scotland, asked me if I liked to read the poems of Robert Burns. I had to admit that I couldn’t understand most of them.

Although written in English, and I’m an English speaker, the English Robert Burns used in the second half of the eighteenth century in Scotland was a far cry from the English I use and speak as an American in 2022.

I love to hear the soft, lilting tongue of Lowland Scots spoken. It’s lovely. It’s, no doubt, the way my Morrison ancestors spoke, for they were lowlanders and not Gaelic-speaking highlanders.

It’s lovely to hear a Scottish accent, whether highlander or lowlander; however, the heavier the accent, the harder it is to understand some words. In addition to that, the Scots have words for things that we don’t use in America.

When it comes to reading something written in Scots, some words just don’t translate well to my ears. That brings me back to Robert Burns.


Photo credit: Gary Ellis on unsplash.com

“Auld Lang Syne”

The most famous poem associated with by Robert Burns is, no doubt, the one that’s sung on New Year’s Eve. The words of “Auld Lang Syne.” The Scottish pronunciation is ‘o:l(d) lan’ səin. I must admit, this doesn’t help me at all. My source was quick to point out that we should note that Syne is pronounced like an s and not like a z. The rough translation is Long, long ago; or old long time; or good old time.

It seems that it’s an ancient song and in 1788 Robert Burns was the first person to write down the words. That was when he submitted the words to the Scots Musical Museum.

Did you know the song has four verses? Here they are in Scots, followed in more understandable English, thanks for the Scotland.org website The History and Words of Auld Lang Syne | Scotland.org.

Should auld acquaintance be forgot,

And never brought to mind?

Should auld acquaintance be forgot,

And auld lang syne.

Chorus

For auld lang syne, my jo,

For auld lang syne,

We’ll tak a cup o’ kindness yet,

For auld lang syne.

And surely ye’ll be your pint-stowp!

And surely I’ll be mine!

And we’ll tak a cup o’ kindness yet,

For auld lang syne.

Chorus

We twa hae run about the braes

And pu’d the gowans fine;

But we’ve wander’d mony a weary foot

Sin auld lang syne

Chorus

We twa hae paidl’d i’ the burn,

Frae mornin’ sun till dine;

But seas between us braid hae roar’d

Sin auld lang syne.

Chorus

And there’s a hand, my trusty fiere!

And gie’s a hand o’ thine!

And we’ll tak a right guid willy waught

For auld lang syne.

Chorus


Scottish Lamb. Photo credit: Gibbon Fitzgibbon on unsplash.com

A modern translation of “Auld Lang Syne”:

Should old acquaintance be forgot,

And never brought to mind?

Should old acquaintance be forgot,

And long, long ago.

Chorus

And for long, long ago, my dear

For long, long ago,

We’ll take a cup of kindness yet,

For long, long ago.

And surely you’ll buy your pint-jug!

And surely I’ll buy mine!

And we’ll take a cup of kindness yet,

For long, long ago.

Chorus

We two have run about the hills

And pulled the daisies fine;

But we’ve wandered manys the weary foot

Since long, long ago.

Chorus

We two have paddled in the stream,

From morning sun till dine;

But seas between us broad have roared

Since long, long ago.

Chorus

And there’s a hand, my trusty friend!

And give us a hand of yours!

And we’ll take a deep draught of good-will

For long, long ago.

Chorus


Oh, My Love is Like a Red, Red Rose

Photo credit: Serafima Lazarenko

“Oh, My Love is Like a Red, Red Rose” is my favorite Robert Burns poem – partly because it’s more understandable than most of his – and because the sentiment is beautiful. Here are the words:

O my Luve is like a red, red rose

That’s newly sprung in June;

O my Luve is like the melody

That’s sweetly played in tune.

So fair art thou, my bonnie lass,

So deep in luve am I;

And I will luve thee still, my dear,

Till a’ the seas gang dry.

Till a’ the seas gang dry, my dear,

And the rocks melt wi’ the sun;

I will love thee still my dear,

While the sands o’ life shall run.

And fare thee weel, my only luve!

And fare thee weel awhile!

And I will come again, my luve,

Though it were ten thousand mile.

You can find it sung by various artists on YouTube.


Happy 263rd Birthday, Robert Burns

Scottish Bagpiper. Photo credit: Lynda Hinton on unsplash.com

It’s a tradition that many Scottish organizations, such as the Robert Burns Society, celebrate the bard’s birthday with a fancy dinner. This involves a bagpiper “piping in” the traditional Scottish dish, haggis. I’ve never been to one of those dinners.

When I visited Scotland, I was determined to have as many Scottish experiences as possible. I ate haggis. Now I can say, “I’m a haggis eater,” which you’re supposed to say with a deep voice and much gusto.

I’ve eaten haggis. I don’t have to do that again, if you get my drift.

Thistle. Photo credit: Elisa Stone on unsplash.com

Since my last blog post

A blogger friend of mine, Francisco Bravo Cabrera, is a man of many talents. He paints, he writes poetry, he makes music, he puts together extraordinary art history videos, and he shares his talents on his blog. Here’s the link to one of his recent posts: https://paintinginvalencia.wordpress.com/2022/01/16/jazzart-phase-iii/

Since I blogged last Monday, I learned that he has launched a new endeavor by joining Fine Art America. Here’s a link to Francis’ Fine Art America page where you can view and purchase examples of his digital art on a vast variety of items ranging from wall canvas to notecards:  Francisco Bravo Cabrera Art | Fine Art America. Best of luck with this new opportunity, Francis!

I started writing the scenic plot outline for what I want to be “Book One” in my planned novel series. The scene-by-scene “outline” now stands at more than 3,700 words. I’m considering the working title, The Heirloom. The manuscript I’ve been blogging about for years with the working title of either The Doubloon or The Spanish Coin will be “Book Two.”

My blog post last week was “liked” and commented on by an honest-to-gosh published novelist, D. Wallace Peach. Her comment made my day and encouraged me that I’m on the right track with novel structure. Thank you, Diana!

My decluttering project at home continues. I went through bags, drawers, and boxes of old craft supplies. It felt good to discard dried-up fabric paint, craft glue, and sundry supplies I know I’ll never use. Usable items I’m no longer interested in or motivated to use will be donated to several people and a re-sell organization. The process freed up a drawer in a chest of drawers, making room for more things I probably should throw away or donate.

I worked on my next three blog posts.

I also did some reading. I gave When Ghosts Come Home, by Wiley Cash, another chance and loved it. More on that in my February 7, 2022 blog post.

Oh – and I actually got to spend some time on genealogy, one of my most rewarding hobbies.

In spite of some health concerns within my family, the Covid-19 pandemic, natural disasters, and the threat of war in eastern Europe, I had a good week. For me, 2022 is getting off to a productive start.


Until my next blog post

I hope you have a good book to read and a hobby to enjoy.

Stay safe and well, and let me know what you’ve been doing.

Janet

Highland “Coo.” Photo credit: James Toose on unsplash.com

A Tribute to “The Bard” – Robert Burns

Yesterday marked the 256th anniversary of the birth of “The Bard” of Scotland, Robert Burns. He is beloved in Scotland and his birthday is still marked there and in Scottish circles around the world with Robert Burns Dinners on his birthday.

I’ve started trying to mark various writers’ birthdays by preparing their favorite foods; however, I did not attempt to make haggis yesterday! I understand Burns’ favorite food were haggis, neeps, and tatties. I’ve eaten haggis in Scotland (“when in Rome…) and it wasn’t too bad as long as I blocked out of my mind what some of the ingredients were. There’s no way I’m going to make it. For starters, where does one purchase a sheep’s stomach?

Last night we dined on mince, neeps, and tatties and remembered Robert Burns. After supper I got out my dulcimer and attempted to play “Call the Yowes to the Knowes.” It’s one of the many Burns poems that has been set to music. I thought I had the dulcimer music for “Auld Lang Syne,” but I couldn’t find it.

Oh – mince is ground beef crumbled and cooked with chopped onions and a small amount of rolled oats. Neeps are turnips. Tatties are potatoes.

Haggis… well, you don’t want to know what that is. A Scottish friend was proud of me for eating haggis when I was over there. He said one must lower his or her voice a couple of octaves when saying, “I’m a haggis eater!” It got to be quite a joke between us. Scots have a great wit about them when you get to know them.