Whos Robert Burns? Pwy yw Robert Burns?

robertburns120Robert Burns was born on January 25, 1759 in the village of Alloway near Ayr. He came from a relatively poor, tenant-farmer background, although he received a good education and read avidly as a youngster. It is during his years as a teenager and young man working on farms that he developed some of the passions that would colour the rest of his life - poetry, nature, women and drink.  He died on 21st July 1796.
 
Gannwyd Robert Burns ar 25 Ionawr, 1759 yn y Pentref Alloway yn agos i Ayr. Fe ddaeth o deulu o ffermwyr eithaf tlawd, ond serch hyn fe gafodd addysg dda ac fe ddarllenodd yn awyddus fel bachgen ifanc. Roedd yn ystod ei harddegau ac fel dyn ifanc yn gweithio ar ffermydd datblygwyd rhai o’r nwydau a bydd yn llywio gweddill ei bywyd - barddoniaeth, natur, menywod a diod.  Bu farw ar 21 Gorfennaf 1796.

 
 

Poems / Cerddi

 
     
Auld Lang Syne
(1788)
 
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 dear,
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 pou'd the gowans fine;
But we've wander'd mony a weary fit,
Sin' auld lang syne.

Chorus

We twa hae paidl'd in the burn,
Frae morning sun till dine;
But seas between us braid hae roar'd
Sin' auld lang syne.

Chorus

And there's a hand, my trusty fere!
And gie's a hand o' thine!
And we'll tak a right gude-willie waught,
For auld lang syne.

Chorus
 

scottish flag

 
To a Haggis
(1786)
 
Fair fa' your honest, sonsie face,
Great chieftain o' the pudding-race!
Aboon them a' yet tak your place,
Painch, tripe, or thairm:
Weel are ye wordy o'a grace
As lang's my arm.

The groaning trencher there ye fill,
Your hurdies like a distant hill,
Your pin was help to mend a mill
In time o'need,
While thro' your pores the dews distil
Like amber bead.

His knife see rustic Labour dight,
An' cut you up wi' ready sleight,
Trenching your gushing entrails bright,
Like ony ditch;
And then, O what a glorious sight,
Warm-reekin', rich!

Then, horn for horn, they stretch an' strive:
Deil tak the hindmost! on they drive,
Till a' their weel-swall'd kytes belyve
Are bent like drums;
Then auld Guidman, maist like to rive,
Bethankit! hums.

Is there that owre his French ragout
Or olio that wad staw a sow,
Or fricassee wad make her spew
Wi' perfect sconner,
Looks down wi' sneering, scornfu' view
On sic a dinner?

Poor devil! see him owre his trash,
As feckles as wither'd rash,
His spindle shank, a guid whip-lash;
His nieve a nit;
Thro' blody flood or field to dash,
O how unfit!

But mark the Rustic, haggis-fed,
The trembling earth resounds his tread.
Clap in his walie nieve a blade,
He'll mak it whissle;
An' legs an' arms, an' hands will sned,
Like taps o' trissle.

Ye Pow'rs, wha mak mankind your care,
And dish them out their bill o' fare,
Auld Scotland wants nae skinking ware
That jaups in luggies;
But, if ye wish her gratefu' prayer
Gie her a haggis!
My Luve is Like a Red Red Rose
(1794)
 
O my Luve's like a red, red rose,
That's newly sprung in June:
O my Luve's like the melodie,
That's sweetly play'd in tune.

As fair art thou, my bonie 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;
And I will luve thee still, my dear,
While the sands o' life shall run.

And fare-thee-weel, my only Luve!
And fare-thee-weel, a while!
And I will come again, my Luve,
Tho' 'twere ten thousand mile!
 
 

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When? / Pryd?

scottish flagBurns night is celebrated on the 25th January on the Birthday of Robert Burns.

There are many rituals that take place during the celebrations:

  • Poems, Songs and dancing
  • Supper
  • Toasts
  • Haggis
  • Whiskey and much much more.........

 
 

Haggis

What is Haggis?
haggis   Haggis animal
?!              ?!

Haggis is the legendary national dish of Scotland, immortalised by the poet Robert Burns in the 18th century and is still a much loved dish all over the world.  Some stories say that the Haggis is an animal, a type of bird to be exact, and Haggis hunts still happen today, however this is beleived to be only a story.

There are many recipes, most of which have in common the following ingredients: sheep's 'pluck' (heart, liver and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and traditionally boiled in the animal's stomach for approximately three hours.

To find out more about Haggis click here