Lögberg-Heimskringla - 28.01.1983, Side 2

2-WINNIPEG, FÖSTUDAGUR 28. JANÚAR 1983
Thorri — Thorrablot
News from Iceland
Thorri, the fourth winter month ac-
cording to the old Icelandic calendar,
begins on January 21st this year, the
day that will herald a very special
time for Icelanders. It is the annual
occasion to hark back to the pagan
times when their ancestors practiced
a few sacrifices to heathen spirits, all
of which were prohibited after
Icelanders adopted Christianity in
AD 1000 (Although some were con-
tinued in the ''closet'' for many
years).
Thorri was apparently the ancient
god of weather (of winter spirit),
who not unreasonably commanded
some respect in the country where the
vicissitudes of winter weather were
beyond man's control. Naturally, a
sacrifice or two, with the best of in-
Maurice Eyolfson
tentions, might appease Thorri,
although it was probably an ineffec-
tual method (his current replacement
is equally unpredictable and impac-
able).
These sacrifices did not involve of-
fering virgins or cutting out hearts.
One was to hop around half-naked in
the snow early on the first morning
of Thorri's month and welcome him
into the home. The exegesis of an-
cient Icelandic manuscripts does not
clarify whether this was the duty of
husband or wife, and one can im-
agine domestic squabbles over the
responsibility in sub-zero tempera-
ture. Another sacrifice was that the
wife was supposed to treat her hus-
band exceptionally well on this day.
That must have been a great sacri-
fice, especially if she began the day
cavorting about in the snow!
Mercifully, such sacrifices gradual-
ly disappeared, although Thorri was
never completely forgotten. His
"comeback" began late in the 19th
century with a modern Thorrablót by
Icelandic students in Copenhagen in
1873, followed in 1874 by the citizens
of Akureyri. By 1960, the celebra-
tions had become nationwide —
entertainment programmes, parties,
dancing, group singing, etc., often
sponsored by various organizations.
However, the one distinctive
feature today is Thorramatur, the
serving of foods which were every-
day fare throughout the centuries un-
til the advent of refrigeration and
other modern innovations. These
traditional foods were preserved by
smoking, salting, drying or pickling.
The last-named method was (and
still is) accomplished by using mysa
(whey), one of the components of
skimmed milk — the other being
skyr, the Icelandic national dish.
While the methods of preparation
are centuries-old, and the basic foods
still readily available, the modern
Icelander is content to pay tribute to
Thorri in a restaurant, perhaps eating
from a wooden trough for authentic-
ity, or by purchasing the Thor-
ramatur on a cellophane-wrapped
tray at a favourite market. After all,
it is enough "sacrifice" today just to
eat some of grandmother's home-
cooking!
One method of preparation, how-
ever, has changed in recent years.
Greenland shark, which is usually
caught off the eastern and north-
western coasts of Iceland, was cured
for centuries by burying the flesh in
sand for the first month until it ripen-
ed. Today it is pressed under rocks
and then hung up outside in the cool
winds which prevents the flesh from
rotting while it matures. The newer
method has not, unfortunately,
eliminated the appalling odour which
often necessitatess the shark being
sealed in containers until just before
consumption.
Two staples of Thorramatur may
disappear soon: seal flippers have
declined in popularity of late, and the
future ban on whaling will have
serious consequences to Thorri
devotees.
If you visit Iceland during Thorri,
visit Naust or one of the other fine
restaurants that serves the unique
Thorramatur. Here is a sample
menu:
Director's Meeting
Continued from page 1
vital and necessary means of com-
munication between Iceland and
people of Icelandic descent living in
North America. He said that the
Icelandic Grant Committee was hop-
ing to hear from organizations in
North America who were interested
in applying for a Grant from the
Committee. Mr. Arnason felt that
responses from the various organiza-
tions would assist that Committee in
its grant discussions. Thrainn Krist-
jansson suggested that perhaps Einar
Arnason, Mr. A.F. Kristjansson and
himself could review the current
status and respond to the Committee
in Iceland. Mr. Thrainn Kristjansson
continued in his report on an op-
timistic note, noting that it would ap-
pear that the paper was on budget
and with continued efforts for further
subs.-iptions and advertising, the
paper should end the year in accor-
dance with its budget.
Mr. A.F. Kristjansson said that on
a cash basis the company had spent
$6,000 more than it had received
which was pretty much according to
the budget projections. He said that
the months of November and
December were usually tough
months for the newspaper from a
financial point of view, but that the
situation improved in January when
Left to right: Stefan Helgason, Bernice Helgason and Rosa Jonasson.
Left to right: Kristin Stefansson, Runa Magnusson, Lauga Thompson
and Lillja Dewar.
bills for subscription renewals were
seht out and these receipts usually
tide the newspaper over until March
when the grants would hopefully be
received.
Mr. A.F. Kristjansson then turned
to the question of subscriptions. He
said that as i< December 17, 1982
there were 1,054 subscribers in
Canada, 268 in the U.S.A. and 254 in
Iceland together with a further 298
unpaid subscribers. He said that the
directors had hoped for 300 new
subscribers for the fiscal period
which will end July 31, 1982.
However he noted that a net increase
Hors d'oeuvres
SÚRMATUR
(PICKLED FOODS)
Lifrarpylsa (Liver sausage)
Bldmöor (Blood pudding)
Hrútspungar (Ram testicles)
Svidasulta (Head cheese)
Lundabaggar (Loin bags)
Selshreifar (Seal flippers)
Súr hvalur (Sour whale)
ENTRÉES
Hangikjöt (Smoked lamb)
Svid (Singed half of a
sheep's head)
Hardfiskur (Dried fish)
Smjör (Butter)
Flatkökur (Unleavened flatbread)
DESSERT
Hákarl (Greenland shark)
Brennevín ("Black Death")
of only 36 had to date been achiev-
ed. At this point Stefan Helgason in-
terjected that for the newspaper to
Continued on page 8
"The Chapel founded by A.S. Bardal to provide warmth,
understanding and personal service within the means of all."
si\cr iHM-i
BARDAL FUNERAL HOME
AND CREMATORIUM
843 SHERBROOK STREET, WINNIPEG, MANITOBA
774-7474