Odds And Dead Ends: Cuchulain

Cuchulain: The Champion of Ulster-Violence by Kieran Judge

Native myths and legends are something that are quickly glossed over in schools, or not taught enough. In Wales, or when I was at school here, aside from anything to do with dragons, you’d get a brief introduction to The Mabinogion through the story of the black cauldron, which some people might know of from a Disney movie roughly based on an adaptation of The Chronicles of Prydain, which was based on the Mabinogion in turn. That, really, was about it. In the island of Ireland (to avoid any political debates I’ll refer to the whole land mass as such from now on), the main texts are the four cycles, the Ulster Cycle, the Mythological Cycle, the Fenian Cycle, and the Historical Cycle. From these legends, perhaps no figure has captured the imagination more than Cuchulain.

Spelt in various ways (Cu Chulainn, Cúchulainn, etc), Cuchulain is a mythic descendant of the gods known for being almost unbeatable in battle even from a young age. He was the warrior hero, the Champion of Ulster, as many of the tales will tell. Renowned poet and playwright W. B. Yeats wrote a whole series of plays and poems about the mythic man as part of his attempt to revive Irish culture, a movement heavily tied in with Lady Gregory and the National Irish Theatre in the early 1900’s. However, Cuchulain was also a madman, prone to becoming overwhelmed in his bloodlust, going on to slaughter hundreds, thousands, without stopping. In his frenzy, he recognises neither friend nor foe, and in one tale, even kills his own son when he refuses to identify himself.

It’s this blood lust that I find most fascinating about Cuchulain. When he fights he becomes a man who is unable to tell his allies from his enemies, much like the typical description of the werewolf. He slaughters everyone in his path. This frenzy, however, can be stopped in a very unique fashion, as the final section of Jeffrey Gantz’s translation of The Boyhood Deeds of Cú Chulaind tells:

‘The women of Emuin went to meet Cú Chulaind gathered round Mugain, Conchubar’s wife, and they bared their breasts before him. …Cú Chulaind hid his face, whereupon the warriors of Ulaid seized him and thrust him into a vat of cold water. This vat burst, but the second vat into which he was thrust boiled up with fist-sized bubbles, and the third he merely heated to a moderate warmth.’ (Gantz, 1981, p. 146)

It’s clear to see that Cuchulain is much different to many of the hyper masculine heroes we see in other myths, such as Pryderi or Arthur from The Mabinogion, in that there is a switch inside him which takes tremendous effort, and the feminine form, to subdue. Even most of the Greek heroes remain themselves throughout the course of their many trials. Other heroes remain mostly gallant or noble, if a little misogynistic at times, but the Champion of Ulster seems to have that Jekyll and Hyde double inside him which I think is fascinating. It’s something that Cuchulain can’t control.

Perhaps, if we were to look into this a little further, one could suggest that the thrill of the battle brings out the warrior in him, the masculine of the superhuman. In contrast, the sight of the female form brings him back to the feminine human. The godly side of him, when in control, never wants to be contained again, never wants to accept the feminine. If you were really going to go into it, you could argue that the vats represent the womb and Cuchulain must be reborn through this into the mortal realm once again from his divine rage. I think this may be getting too far into it, however.

That Cuchulain was a flawed hero is obvious, but he was also understanding in his own way as well, as one of the tales in The Boyhood Deeds of Cú Chulaind shows; ‘…they met Cúscraid son of Conchubur; he was badly wounded, so Cú Chulaind carried him on his back…’ (p.138). The mighty warrior that would defend Ulster in single combat for months, defeating an entire army (as the prophet Fedelm says of the upcoming attack on Ulster, ‘‘I see it crimson, I see it red.’’ (Carson, 2008, p. 13)), also has the time to help his fellow soldiers in combat. This is a classic bit of storytelling. If we know he is human, and have a reason to sympathise with him, we can get behind him and we can forgive him in the future for any misdeeds he may commit.

Though not known outside of Ireland, he is still one of the main figures of legend on the emerald isle. At the Tayto Park theme park, their flagship attraction is the Cu Chulainn rollercoaster, complete with gigantic stone figure near the entrance to the ride. Many murals in Belfast also depict him as a reminder of the figure who would ward off Irish attacks to protect Ulster from its armies. Though both sides of the border may try to claim the figure, Cuchulain remains Ireland’s Hercules, their Arthur, and their Conan. A man who would slaughter thousands to defend his land, but turn on his own side just as quickly. Perhaps, disguised in a mighty warrior, this is a discussion on the meaningless of violence, the way in which a price must be paid for the blood that is shed.

 

Article by Kieran Judge

-Follow him on Twitter: KJudgeMental

Bibliography

Carson, C., 2008. The Tain. England: Penguin Classics.

Gantz, J., 1981. Early Irish Myths and Sagas. Great Britain: Penguin Books.

 

 

From the Vault: Morbid Meals, Irish Wake Cake

One of the traditions of attending an Irish wake is to take something to feed and comfort the family during their grief. Even if the family doesn’t practice “sitting up with the dead“, a potluck gathering often is held to remember the deceased. One such dish is an Irish Wake Cake.

This slideshow requires JavaScript.

EXAMINATION
This recipe is adapted from another one of my odd cookbooks, DEATH WARMED OVER, by Lisa Rogak. It is an interesting collection of recipes and customs surrounding feasts for funerals and for the dead themselves from 75 different cultures and religions. As a taphophile, I am fascinated by the many various practices of mourning the dead. Sharing food is just one way to ease the burden of those survive the loss of loved ones. Another interesting fact, pointed out in this book, is that most people eat a lot more food at funerals than they do at weddings.
So rather than talk about catering, instead, we return to a simple wake and the idea of bringing a dish over to visit, reminisce, and share a life and a meal together. This “Irish Wake Cake” is a fine variation of an Irish cream cheese pound cake. It is is simple, rich, and delicious.
ANALYSIS
Serves: 10
3/4 cup unsalted butter
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs
3 oz cream cheese
1 3/4 cups cake flour, sifted (roughly 6 oz by weight)
1 1/4 tsp baking powder
1/4 tsp salt

1 cup dried currants or raisins
2/3 cup buttermilk
1/2 cup powdered sugar
2 tsp lemon juice

Apparatus
Electric mixer with mixing bowl
9 inch loaf pan
Small bowl
Cooling rack
Procedure
  1. Preheat your oven to 325 F degrees.
  2. In the mixing bowl, use an electric mixer to cream the butter, sugar, and vanilla together.
  3. Beat in the eggs one at a time, then add the cream cheese, mixing until thoroughly combined.
  4. Add the flour, baking powder, and salt, mixing until thoroughly combined.
  5. Gradually add buttermilk and mix until you have a smooth batter with no lumps, then fold in the currants.
  6. Pour the batter into a greased 9-inch loaf pan.
  7. Place the pan on the center rack in your oven and bake for about 1 hour 20-25 minutes, or until a knife comes out clean for a test.
  8. Remove to a cooling rack and let the cake cool down for 15 minutes.
  9. In a small bowl, combine the powdered sugar and lemon juice, then drizzle that icing over the cake while it is still warm. Let the cake cool down however before serving it.
  10. Slice the cake and serve with a dollop of clotted cream or whipped cream.
DISSECTION
There is a lot of dairy and fat, but substitutions will probably not work as well. You may be able to use margarine instead of butter and soy milk instead of buttermilk. There’s even vegan “cream cheese”. The ratios for everything might need a little tweak here and there if you go that route.
If you can’t find cake flour, you could use all-purpose flour. The difference is that cake flour is milled to be finer and it also has less gluten, which means your cake will be light and fluffy, instead of dense like bread. If you are going the gluten-free route, use a 2:1 mix of flour to starch (like 4 oz superfine rice flour and 2 oz tapioca starch).
I did have trouble finding currants but I didn’t want to use raisins. Instead, I found these incredible blueberry-infused dried cranberries. Those were very tasty and worked well with the tangy, lemony glaze.
I discovered that other recipes for Irish pound cake use Irish cream liqueur instead of the buttermilk, also instead of the lemon juice for the icing. Depending on who you are baking the cake for, that might be a welcome change to the recipe.
POST-MORTEM
This recipe came together so fast, I didn’t really have time to take photos of the steps. That’s how easy it is to make this cake. The hardest part was waiting for it to bake.
I served it with a little homemade whipped cream. Clotted cream would have been better, but that stuff takes forever to make.
This cake is so good, trust me, you will be finding reasons to bake it. People die all the time, after all. Good food is a beautiful way to honor the dead and celebrate life.

From the Vault: Irish Ghost Stories by Patrick Byrne

In the mood for some fun ghost tales from the wilds of Ireland? Check out Irish Ghost Stories by Patrick Byrne.

51Z90ScPetL._SY344_BO1,204,203,200_

Irish Ghost Stories contains stories that tell of spooky goings-on in almost every part of the country. They include the tales of the Wizard Earl of Kildare, the Scanlan Lights of Limerick, Buttoncap of Antrim, Maynooth College’s haunted room, Loftus Hall in Wexford, and an account of how the poet Fancis Ledwidge appeared to an old friend in County Meath. The country of Ireland is full of old castles with secret rooms, and while some of the stories are obvious figments of lively imaginations, there are other tales that cannot be easily explained.

While many of these stories are quaint hearsay and exaggerated truths, they are fun to read. The location and historical details are interesting and probably mean more to those who live in the area. I especially like to read these aloud during a fireside gathering. They lend themselves to a storytelling sort of atmosphere and are fun to share.

My favorite tales are:

“Murder Hole”, which is a door on a high floor with no outlet but a 50 foot drop to your death.

“Devil’s Horse”, which tells of a late night customer at a blacksmith. When the blacksmith is done, he’s paid in gold and the customer’s cloven feet walk away. After the customer is gone, the blacksmith finds what he thought was gold, is glass.

This book also tells of ladies in white, banshees, and all the fun stuff ghost lovers have come to enjoy.

 

MARCH IRISH HORROR STORIES MONTH

March Irish Horror Stories Month

by Kate Nox

Sure an’ it’s almost time for the annual ‘Wearin’ o’ the Green” (or orange, depending on your affiliation).

My childhood was greatly influenced by my father. Being of Irish decent, Dad made sure I was rocked to sleep with a bit of, “Too-Ra-Loo-Ra-Loo-Ra”, lilting through my head. He was a great story teller, and many of the fairy tales I learned hail from the old country.

Dad loved to tell us of days gone by and the sparkle in his eyes as he related some faraway scene, created an excitement in my heart to hear more tales of the Emerald Isle. Most of my Dad’s stories started out with “Pat and Mike were walking through the woods one day…” and ended with a hail of his contagious laughter. Once I grew up and started to explore stories on my own, I encountered the much darker, fatalistic side of Irish lore. Ireland, with its rolling hills, and rock cairns standing in the heavy mist just sort of begs for stories of banshees wailing in the night, strange figures in the castle window, and wolfhounds baying out a warning of danger.

The stories are as numerous as those who tell them and every village and town has their own creature of darkness. We hope you will join us in the celebrating Irish Horror Literature Month here during March. It promises to be interesting and possibly fatal!

If you have tails of horror from the Emerald Isle…tell us below or write us at Horroraddicts@gmail.com. We’re dying to hear from you!

Review: Irish Ghost Stories by Patrick Byrne

In the mood for some fun ghost tales from the wilds of Ireland? Check out Irish Ghost Stories by Patrick Byrne.

51Z90ScPetL._SY344_BO1,204,203,200_

Irish Ghost Stories contains stories that tell of spooky goings-on in almost every part of the country. They include the tales of the Wizard Earl of Kildare, the Scanlan Lights of Limerick, Buttoncap of Antrim, Maynooth College’s haunted room, Loftus Hall in Wexford, and an account of how the poet Fancis Ledwidge appeared to an old friend in County Meath. The country of Ireland is full of old castles with secret rooms, and while some of the stories are obvious figments of lively imaginations, there are other tales that cannot be easily explained.

While many of these stories are quaint hearsay and exaggerated truths, they are fun to read. The location and historical details are interesting and probably mean more to those who live in the area. I especially like to read these aloud during a fireside gathering. They lend themselves to a storytelling sort of atmosphere and are fun to share.

My favorite tales are:

“Murder Hole”, which is a door on a high floor with no outlet but a 50 foot drop to your death.

“Devil’s Horse”, which tells of a late night customer at a blacksmith. When the blacksmith is done, he’s paid in gold and the customer’s cloven feet walk away. After the customer is gone, the blacksmith finds what he thought was gold, is glass.

This book also tells of ladies in white, banshees, and all the fun stuff ghost lovers have come to enjoy.

 

Morbid Meals – Irish Wake Cake

One of the traditions of attending an Irish wake is to take something to feed and comfort the family during their grief. Even if the family doesn’t practice “sitting up with the dead“, a potluck gathering often is held to remember the deceased. One such dish is an Irish Wake Cake.

This slideshow requires JavaScript.

 
EXAMINATION
This recipe is adapted from another one of my odd cookbooks, DEATH WARMED OVER, by Lisa Rogak. It is an interesting collection of recipes and customs surrounding feasts for funerals and for the dead themselves from 75 different cultures and religions. As a taphophile, I am fascinated by the many various practices of mourning the dead. Sharing food is just one way to ease the burden of those survive the loss of loved ones. Another interesting fact, pointed out in this book, is that most people eat a lot more food at funerals than they do at weddings.
 
So rather than talk about catering, instead, we return to a simple wake and the idea of bringing a dish over to visit, reminisce, and share a life and a meal together. This “Irish Wake Cake” is a fine variation of an Irish cream cheese pound cake. It is is simple, rich, and delicious.
 
ANALYSIS
Serves: 10
3/4 cup unsalted butter
1 cup granulated sugar
2 tsp vanilla extract
2 large eggs
3 oz cream cheese
1 3/4 cups cake flour, sifted (roughly 6 oz by weight)
1 1/4 tsp baking powder
1/4 tsp salt

1 cup dried currants or raisins
2/3 cup buttermilk
1/2 cup powdered sugar
2 tsp lemon juice

Apparatus
Electric mixer with mixing bowl
9 inch loaf pan
Small bowl
Cooling rack
 
Procedure
  1. Preheat your oven to 325 F degrees.
  2. In the mixing bowl, use an electric mixer to cream the butter, sugar, and vanilla together.
  3. Beat in the eggs one at a time, then add the cream cheese, mixing until thoroughly combined.
  4. Add the flour, baking powder, and salt, mixing until thoroughly combined.
  5. Gradually add buttermilk and mix until you have a smooth batter with no lumps, then fold in the currants.
  6. Pour the batter into a greased 9-inch loaf pan.
  7. Place the pan on the center rack in your oven and bake for about 1 hour 20-25 minutes, or until a knife comes out clean for a test.
  8. Remove to a cooling rack and let the cake cool down for 15 minutes.
  9. In a small bowl, combine the powdered sugar and lemon juice, then drizzle that icing over the cake while it is still warm. Let the cake cool down however before serving it.
  10. Slice the cake and serve with a dollop of clotted cream or whipped cream.
 
DISSECTION
There is a lot of dairy and fat, but substitutions will probably not work as well. You may be able to use margarine instead of butter and soy milk instead of buttermilk. There’s even vegan “cream cheese”. The ratios for everything might need a little tweak here and there if you go that route.
 
If you can’t find cake flour, you could use all-purpose flour. The difference is that cake flour is milled to be finer and it also has less gluten, which means your cake will be light and fluffy, instead of dense like bread. If you are going the gluten-free route, use a 2:1 mix of flour to starch (like 4 oz superfine rice flour and 2 oz tapioca starch).
 
I did have trouble finding currants but I didn’t want to use raisins. Instead, I found these incredible blueberry-infused dried cranberries. Those were very tasty and worked well with the tangy, lemony glaze.
 
I discovered that other recipes for Irish pound cake use Irish cream liqueur instead of the buttermilk, also instead of the lemon juice for the icing. Depending on who you are baking the cake for, that might be a welcome change to the recipe.
 
POST-MORTEM
This recipe came together so fast, I didn’t really have time to take photos of the steps. That’s how easy it is to make this cake. The hardest part was waiting for it to bake.
 
I served it with a little homemade whipped cream. Clotted cream would have been better, but that stuff takes forever to make.
 
This cake is so good, trust me, you will be finding reasons to bake it. People die all the time, after all. Good food is a beautiful way to honor the dead and celebrate life.