Church vestments: The stole (green and purple)

Ecclesiastical stoles: green and purple (hand embroidered)

Ecclesiastical stoles: green and purple (hand embroidered)

I first blogged about my husband’s stoles here where I showed his red stole and the white and gold one. In this post I am showing his purple and green stoles. All were hand embroidered almost sixty years ago by his mother for his father who was also a parish priest and I think they are some of the nicest I’ve seen. They are in amazingly good shape, especially when you consider they are scrunched up  and pushed into a bag on an almost weekly basis (the green one in particular). Reverential is not an adjective that could be applied to the way my husband cares for his mother’s finest handiwork – and yet I dare say she wouldn’t mind and would be only too pleased that they were still in regular use and the subject of much admiration. The embroidery has stood up remarkably well to rough handling and I should keep this in mind when I worry about how long my own needlework will last. I think after sixty years they deserve to be cleaned, but I don’t think the brocade will take kindly to being washed so I should perhaps take them along  to a dry cleaner.

Purple ecclesiastical stole: details of hand embroidery

Purple ecclesiastical stole: details of hand embroidery

Purple may vary from purple to violet but should be sumptuous. It is the colour of Advent and also for the period from Ash Wednesday to the day before Palm Sunday. It may also be used for funerals and for the commemoration of the faithful departed, although black or white is usually preferred.

Purple stole: detail of hand embroidery

Purple ecclesiastical stole: detail of hand embroidery

Green is the ecclesiastical colour for ordinary time which sounds a bit perjorative but which should be understood as being derived from the word ‘ordinal’ which means counted. The Sundays in ordinary time are counted, hence you hear ‘the First Sunday after Trinity’. That green is also considered as the colour of nature with associations with growth and flourishing adds another dimension to the symbolism of  the colour.

Green ecclesiastical stole: detail of hand embroidery

Green ecclesiastical stole: detail of hand embroidery

Green can also be seen to be ‘ordinary’ in the more usual sense of the word, whether this was the original intention or not, for it is the colour most commonly used. In summation green is used from the day after the Presentation in the Temple until Shrove Tuesday and from the day after Pentecost until the eve of All Saints Day. It may also be used between All Saints Day and Advent, all of which means that should you walk into a church at random, this is the most likely colour to be visible in terms of ecclesiastical vestments and furnishings.

Green ecclesiastical stole: details of hand embroidered vine leaves and grapes

Green ecclesiastical stole: details of hand embroidered vine leaves and grapes

However, too much botheration about colour should not be encouraged. According to Gilbert Cope – and what an appropriate name is that? – in his book, ‘A Dictionary of Liturgy and Worship’ general rules for liturgical colours were not formally defined before the C16. In Pre-Reformation England yellow and green were interchangeable and myriad were the regional variations. If there were ‘best’ vestments in a church, they would be brought out for major festivals whatever the colour. The reformed church in general ignored liturgical colours until the Oxford Movement brought about a resurgence of interest in such matters. Over the years our village churches seem to have lost bits of furnishings, especially little pieces like pulpit falls, so we are not too slavish to the sequence of colours for all furnishings, although we are fortunate to have the four main colours of altar frontal in both churches. 

 

 

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Flapjacks: treats with coffee at church and library ‘squash and biscuits’

Late May to early June always bring frenzied activity in the academic world. Each week succeeding waves of students wash through the library in surges of black and white sub fusc. Then comes a bit of a lull in the onslaught and gradually you realize that faces, once notable for their omnipresence, are standing out for being absent. Another set of exams finishes and often the only sign of this to those of us beavering away in the burrows – well passages and tunnels – of the labyrinthine semi-underworld that is the college library is the daily tottering skyline of returned books, which –  haphazard and exhibiting varying amounts of wear and tear – demands our attention every morning. Though there may be the odd trail of glitter, silly string or rose petals dribbling across the front quad, the worst excesses of post examination celebration seem to have passed the library by. Now it is the turn of students sitting their first year exams, or those doing further degrees and this means that the library squash and biscuits continues but to a different set of faces. For the last couple of weeks I have resorted to variations on the below flapjack recipe.

Flapjacks dribbled with dark chocolate

Flapjacks dribbled with dark chocolate

FLAPJACKS

Ingredients

175 g/6 oz butter

100 g/4oz light muscovado sugar

1 good tbsp golden syrup

225 g/8-9 oz porridge oats

MethodPreheat oven to 170 degreesC/150 degrees C for  fan oven/gas mark 3.

Grease and line with baking parchment a 20 cm square  baking tray, letting 2 opposite edges protrude about an inch from the tray (for ease of lifting out).

In a large, heavy pan over a low heat put butter, sugar and syrup and stir gently until mixture melts and form a slightly darker syrup. Remove pan from heat and add oats (plus any additions like 2 oz roughly chopped nuts or a couple of teasp mixed chopped peel). Stir so that the dry ingredients are well coated with the syrup and then pour this mixture into the prepared tin. Smooth the surface to make the flapjacks of even depth and bake in the oven for 20-25 minutes – until starting to brown around the edges. Remove from oven and lightly mark a grid pattern on the surface according to how many and how big you want the resultant pieces to be. Leave for a while and while still warm indent the cutting lines further. When completely cold, remove flapjacks from tin using the baking parchment. Break it up.

1.For the library flapjack, I added 50g/2oz chopped cashew nuts which I happened to have in my cupboard. I also added 100g dark chocolate when the mixture was too hot so it just melted completely away. Because of this the flapjacks were rather too gooey. However they survived a bus journey and half a day in the library and were intact, though squidgey. I had made twice the amount given above and I gave some to my boss to take home. On being asked for a comment on the flapjack, her husband is reported to have said, “Yum, yum, yum”. That’s good enough for me.

2.The church flapjacks (photographed above) contained a couple of teaspoonfuls of candied peel which gave the slightest hint of citrus. When cold I dribbled the flapjacks with a trail of melted chocolate.

3.Library flapjacks for last week contained 50g/2 oz broken pecans and 50g/2oz chopped apricots .

After making flapjacks with several different ingredients, it becomes clear that you can add all sorts of things to the above basic mixture. Delia Smith notes that the only real difference lies in the amount of butter used and that if you like your flapjacks crisp, use less butter, or if you prefer them a bit soft and squidgey, use the full amount. 

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