There are many rituals involved with the Hogmanay celebration is various parts of Scotland. In the Western Isles men surrounded each house in turn carrying clubs and wearing cow-hides including horns and hooves. They would beat the house with the club and shout rhymes. In some areas a coin was placed on the doorstep and if still there in the morning it would be a lucky year. Anyone who cried on New Year's Day was considered unlucky or yell-gird. The house was cleaned to give the New Year a fresh beginning. Juniper was burned in front of the cattle to keep safe in the New Year in other areas.

The one ancient ritual still fairly active in many parts of Scotland is "First Footing." This is the belief the first person to cross the threshold would indicate what the New Year would hold. The person would preferably be male, dark-haired and should carry a piece of peat, money, cake and his bottle. These symbolized warmth, wealth, health and prosperity.

Hogmanay in modern day Scotland is a time of visiting friends, sharing a dram, and partaking of a 'Black Bun' as part of the festivities. To celebrate Hogmanay, whether you are in Scotland or not, visit friends, take along a single malt and your 'Black Buns.' In case you do not have a recipe here is how you make the buns.

Black Bun
8 oz. flour
1 lb. currants
1 lb. raisins
2 oz. chopped mixed peel
4 oz. chopped blanched almonds
1/4 pint milk
1 level teaspoon ground cinnamon
1 level teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch ground cloves
1/2 teaspoon bicarbonate of soda
1 tablespoon brandy
12 oz. shortcrust pastry (one package prepared pie crust)
Beaten egg for glazing

Set over to 350 degrees F or Mark 4. Mix the flour, bicarbonate of soda, spices, and sugar in a bow. Add the raisins, currants, mixed peel and almonds. Moisten the mixture with the milk and brandy and stir well. Roll out two-thirds of pastry to line a well greased 10 inch cake tin. Fill with fruit mixture and make a lid with remaining pastry. Seal the edges using a little water; press firmly. Brush with beaten egg. Finally make four holes with skewer right to the bottom of the tin. Bake for 2 - 2 1/2 hours; the cake is ready when a skewer pushed in comes out clean. If the top is browning too much, protect with aluminum foil or greaseproof paper. Cool, Slice and serve.

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Since January 1, 1999