Useful Texts
On this page you will find a range of traditional Cornish texts and the history behind them.
TRELAWNY
A good sword and a trusty hand!
A merry heart and true! King James's men shall understand What Cornish lads can do! And have they fixed the where and when? And shall Trelawny die? Here's twenty thousand Cornish men Will know the reason why! And shall Trelawny live? And shall Trelawny die? Here’s twenty thousand Cornish men Will know the reason why. Out spake their Captain brave and bold: A merry wight was he: 'If London Tower were Michael's hold, We'd set Trelawny free! 'We'll cross the Tamar, land to land: The Severn is no stay: With "one and all," and hand in hand; And who shall bid us nay? Chorus And when we come to London Wall, A pleasant sight to view, Come forth! come forth! ye cowards all: Here's better men than you. Trelawny he's in keep and hold; Trelawny he may die: But here's twenty thousand Cornish bold Will know the reason why!' |
TRELAWNY
Trelawny is the Cornish national song, written by Revd Hawker of Morwenstow in 1825, and based on a much older ballad and a much older saying - 'the reason why'.
Bishop Trelawny
Jonathan Trelawny (1650 – 1721) was one of the seven bishops imprisoned in the Tower of London by James II in 1688. Born at Pelynt into an old Cornish family, his father was the the 2nd Baronet of Trelawne.
In 1687, King James II challenged the authority of the Church by setting out a Declaration of Indulgence towards Catholics; the following year, he instituted a second Declaration, this time directing it to be read in every church. Seven bishops, including Trelawny, who was then the Bishop of Bristol, presented the king with a petition against the reading. James reacted by imprisoning the bishops in the Tower. Fearing a popular demonstration, James had the bishops transported by river to Traitors' Gate in the royal barge. On the way, spectators waded into the river to receive the bishops' blessing, and the Tower Warders knelt inside the gate as they landed. The guards that night drank a toast to their health. On 30th June, 1688, the seven bishops were brought before the King's Bench in Westminster Hall and charged with seditious libel. To cheers in Westminster Hall, and in the streets of London, they were acquitted. News of the acquittal produced scenes of great joy. When the news reached Cornwall, the church bells of Pelynt rang and the mayor fired the two town cannons. Reverend Robert Hawker Robert Stephen Hawker (1803-1875) the author of 'Trelawny', was the parson of the parish of Morwenstow on the desolate north Cornish coast for forty-one years. He first became known for his work in rescuing and burying the remains of shipwreck victims washed up on the jagged rocks below his church. He was one of the finest poets of his period, and his Arthurian masterpiece, The Quest of the Sangraal, drew from Tennyson the acclamation: "Hawker has beaten me on my own ground."
His eccentricity was a by-word. He dressed in claret-coloured coat, blue fisherman's jersey, long sea-boots and pink brimless hat. He talked to birds, invited his nine cats into church, and excommunicated one of them when it caught a mouse on a Sunday. |
Cornish Wrestling Oath
To be sworn by all Wrestlers prior to any wrestling taking place:
In Cornish:
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Cornish Wrestling |
Cornish Pasties - Ann's Famous Pasty Recipe
Making the Pastry Pasty pastry, for four eight-inch pasties. 450g 1lb strong white flour (large pinch salt optional) 100g 4oz margarine (Echo or similar hard variety) 110g 4oz lard 175ml 1/3pt water Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard and rub into flour. Grate or slice the rest of the fats into the mixture and stir with a knife. Pour all the water in and stir until absorbed. Knead a little and leave at least 30 minutes in the fridge before using. Making the pasties Pasty filling, quantity for one pasty. 50g 2oz onion or shallot 50-75g 2-3oz turnip 100g 4oz beef skirt or chuck steak 150g 6oz sliced potatoes black pepper, salt Keep the sliced potatoes in a basin of cold water till needed. Trim any gristle off the meat and cut it (with some fat) into 6 mm (1/4 in) pieces. Generously flour the board or area you are using. Cut off a quarter of the prepared pastry. Roll it out, keeping the shape, into a circle 21-23 cm (8-9 in) across. The pastry should now be the right thickness. Place an upturned plate or saucepan lid over the pastry and trim round to get a good shape. Place most of the turnip and onion across the centre of the round. Sprinkle lightly with salt and pepper to taste. Place meat along the top and well into the ends; season the meat with a little salt. Top the meat with most of the potato and the remainder of the turnip. Sprinkle again with a little salt, and add the remaining potato. Do not season the top layer: salt directly in contact with pastry can make it taste slightly bitter. Dampen one side of the pastry with a little water. If you dampen the pastry all round or use too much water you will find the edges slide instead of sealing, so don’t slosh it on. Fold the damp side of the pastry to the other and press firmly but gently together, so that you have a seam down across the pastry, or by the side, whichever you find easier. From the right side if you are right-handed (or the left if you are left-handed) fold over the corner and crimp by folding the pastry seam over and over to the end. Tuck in the end well to seal. Make a small slit in the top with a knife. Brush the pasties with milk or egg wash or even just water and place them on buttered paper or a greased and floured tray, leaving 5 cm (2 in) between them. Bake in a hot oven 220C (425F, gas 7) for 20 to 30 minutes. Check the pasties. If brown, turn them down to 160C (325F, gas 3). Bake for another 20 minutes. Turn off the oven and leave them in the oven for another 15 minutes with the door shut. Remove from the oven and with a slice lift the pasty onto a plate. |
