Napoleon, corned beef, flowers, Simnel cake, a rogue apostrophe. Connection? Today.
Mother’s Day. Or maybe Mothers’ Day? Even, Fete des Meres? OK. Flowers and a dodgy punctuation mark are obvious, but Napoleon? Corned beef? Simnel cake?
Well, France celebrates Fete des Meres in late May or early June, in accordance with Pentecost. It was declared a holiday by Napoleon B., but not officially recognised until 1950. “Give me an educated mother, I’ll promise you the birth of a civilised, educated nation.” he cried.
Incidentally, he’s also on record saying: “I drink champagne when I win, to celebrate, and drink champagne when I lose, to console myself.” (Sacre bleu! Kind of a win-win approach to life, methinks)
However, corned beef? Well, OK, not exactly – though the little general did part with 12,000 francs as first prize in a Gallic competition to preserve food in tins for his troops’ long marches. To Russia, perhaps, without love?
Then, Mothering, or Simnel, Sunday gives rise to the eponymous, fragrant fruitcake. But not, legend has it, before too many cooks came to blows. Apparently, married Shropshire duo Simon and Nell (don’t get ahead of me!) argued as to how best to prepare the delicacy. Simon wanted to bake it, Nell, to boil it…or vice-versa. Anyway, our odd couple came to blows, merrily hurling oaths and kitchen utensils at each other, before agreeing both to boil and bake the cake, bagel-like. Down the years, their names stuck and we now have the Sim(on) Nel (l) cake variety. Clever, eh?
Only, it’s all myth! Disappointingly, simnel cake was merely named after a Roman type of flour long before Gregg’s opened its doors. Ezekiel even mentions it in the 16th century’s Coverdale Bible: “Thou didest eate nothinge but symnels, honny & oyle.”
Still, pat-a-cake baked or boiled, or in a colourful St Helena tin, mothers everywhere will be more than delighted to receive either. But don’t be fooled by another "myth". With or without an apostrophe, flowers, champagne or cake, it’s family that mums really want to enjoy and savour even if, in the current dire social circumstances, such loving contact may be somewhat circumscribed. Take care out there.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules here