Legends From Fifth Century Christmas Traditions
The article traces Christmas growth from the Fifth Century founding to modern customs. It explains Santa Claus as a British variant of Saint Nicholas and notes gift exchange linked to the wise men. It describes the Christmas Tree origin in Germany, holly symbolism, and the wassail bowl’s medieval health toast tradition.
MENTIONED IN THIS ARTICLE
Christ
Santa Claus
Canada
Nicholas
Smyrna
Beame
St. Nichlas
Germany
Jig Folk Song In Old Quebec Holiday Customs
A description of Quebec farm families celebrating jig and folk songs during the Christmas to Epiphany season. Mass on Christmas Eve, afterward revelry with dancing and feasts, gifts practical and nonmaterial, followed by Epiphany visits and return to work threshing grain.
MENTIONED IN THIS ARTICLE
Old
Quebec
Night Before Christmas Poem Recited in Our Home
A playful retelling of the classic poem recites the scene on Christmas Eve. The narrator describes Saint Nicholas delivering gifts, reindeer, and the joyful farewell line wishing Merry Christmas to all.
MENTIONED IN THIS ARTICLE
Saint Nicholas
Mama
Saint Nick
Wassail and Holiday Drinks Teeming With Christmas Charm
A festive piece blending Christmas verses with warm drink recipes. It mixes carol imagery from Santa and reindeer with instructions for spiced cider grape juice eggnog and spiced tea. The prose carries a vintage holiday mood and practical steps.
A Decorated Tree Serves Two Aims
Decorative outdoor Christmas tree items double as bird feed. Scooped orange halves filled with suet and mixed ingredients attract birds. Nut shells pine cones and fruit garlands add color while supplying nourishment.
January Weather Beliefs From Ancient Observations
The text outlines old beliefs about January forecasting the year ahead. Grass growth in January signified poor growth rest of year, and January’s harshness or mildness supposedly predicted spring and summer outcomes for farmers. It frames January as a barometer for the entire year.
Interesting Yuletide Turkey Carving Guide
A chef provides detailed step by step instructions for carving a large or small turkey or goose for Christmas dinner. The guide covers handling, cutting across the breast, separating legs and wings, and removing thigh sockets to access dark meat with careful knife work.
MENTIONED IN THIS ARTICLE
Paterfamilias
Cattle and Christmas Play Ideas From a Roving Page
A lyric about cattle in the stall frames a Christmas theme, followed by party games from Girls' Own Magazine. The piece offers a humane ode to stable animals and two lively parlor activities: a clothing parcel relay and a card pass challenge for two teams, designed for mixed attire and quick breaks in play.
Plum Porridge: A Historical Yuletide Dish
The original plum porridge, first course at Christmas dinner, honored at George III’s Yuletide banquet. It mixed boiled beef or mutton with brown bread raisins currants prunes mace and gingerbread, a recipe scarcely palatable to modern tastes.
MENTIONED IN THIS ARTICLE
George Ili
Geroge
Pie Evolution From Manger Molds to Room-Sized Feasts
In Elizabethan and later England mince pies evolved from mut ton pies and coffin patties to the staple Christmas delicacy. By the 18th century Yorkshire banquets featured enormous pies, sometimes five bulls and a ton of potatoes, illustrating grand festive feasts.
MENTIONED IN THIS ARTICLE
Elizabeth
Also Mentioned on This Page
Pas Rad Vee
Dasher
Dancer
Prancer
Vixen
Comet
Cupid
Donner
Blitzen
St. Nicholas
Mart
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