In 1887, Clymer H. Freas was inspired
by a group of local hunters and gourmets who held a groundhog hunt
around Candlemas
followed
by a picnic barbecue of fresh caught “whistle-pig”
UPDATE : Feb 2, 2008 There was no
shadow on the ground
Which means that spring will come around.
Flowers will bloom and life will begin
The waters will warm then we can jump in.
Groundhog
Day has its origins in an ancient celebration of a point mid-way
between the Winter Solstice
and the
Spring Equinox. The early Christian culture which expropriated the
day from the pagans rebranded it as “Candlemas day”, a
day for the blessing of candles. An old English saying about the day
was as follows.
If
Candlemas be fair and bright,
Winter has another flight.
If Candlemas brings clouds and rain,
Winter will not come again.
North American groundhog history actually leads back
to Gobbler's Knob, in Punxsutawney Pennsylvania and Clymer H. Freas, the then
editor of the Punxsutawney Spirit newspaper. In 1887, he was inspired by a group
of local hunters and gourmets who held a groundhog hunt on Candlemas followed
by a picnic barbecue of fresh caught “whistle-pigs” so named for
their habit of squealing when nervous not unlike a guinea pig.
Freas wrote about the “Punxsutawney Groundhog Club” and went on to
promote the Groundhog Day and the Groundhog as a weather forecaster.
Every year
he added to the story and soon other papers looked to “Punxsutawney Phil” for
the critical prediction of when spring would return to the nation. Other prognosticating
rodents popped up to claim a piece of the action and continue to this day. Most
of these furry "forecasters" have a following that includes locals,
visitors and the media. The revered groundhogs typically preside over festival
events before making their grand appearance to check for shadows on the morning
of February 2.
A political assistant for the Ontario Minister of Health in 1956 known only as “Mackenzie” is
claimed to be the founder of the Wiarton festival. He used some of those contacts
to put out press releases, mostly as a joke, but the consequences couldn't have
been predicted. Editors at the Toronto Star somehow got hold of one of the releases.
They dispatched a reporter to cover the festival, which was a highly unusual
step.
When the reporter arrived, no one could point him to the festival. McKenzie said
baffled merchants finally referred the bewildered writer to the Arlington Hotel,
where he and his group of 25 friends were whooping it up.
That's when fate stepped
in and sealed Wiarton's fate. "He had to have a story," McKenzie said
with a laugh. "He couldn't
go back to Toronto without something. So we tossed a fur hat with a button on
it into the snow. We said it was a groundhog, and the photo ran in the Star." That
staged story and photo may have violated more than a few journalistic ethics,
but everyone was having too much fun to care.
The following year, about 50 people showed up for the festival. Half of those
were reporters from various sources, including the CBC and Canadian Press. That's
when McKenzie's fertile mind kicked into full gear. He knew he had something
completely out of the ordinary turn of events, and the rest, they say, is history.
Wiarton Willie’s
prediction for 2006
Willie’s shadow did not appear
Which means springtime is almost here
The time of year when flowers grow
When we finally see the end of snow
Jim McCaul
info@myneighbourhood.ca
copyright 2005 myneighbourhood.ca
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Country-Style
Groundhog Possum |
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In honour of the spirit we present an authentic old time Ground
Hog recipe probably very similar to the ones used by the Gobbler's
Knob Groundhog Gourmets.
1 groundhog
1/2 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. cooking oil
1/2 tsp. sugar
Clean and skin as soon as possible. Remove all scent glands.
Cut off head, feet and tail. Cure in cool place by suspending
from hook approximately 4 days.
When ready to cook, lard according to recipe.
Dress groundhog as you would a rabbit, removing the small sacs in the back
and under the forearm. Soak groundhog overnight in salted water to remove
wild flavor.
Combine flour, salt and pepper; rub into groundhog pieces.
Brown groundhog in hot oil in skillet; sprinkle with sugar.
Reduce heat and add 1/2 cup water.
Cover and simmer for about 30 minutes or until tender. Remove cover and
cook for 10 minutes longer.
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