From Labour To
Refreshment !
by Clifford W. Parkin
MASONIC LIGHT - APRIL 5949
Those who have read their Book of
Constitution carefully, particularly the Old
Regulations, will be impressed perhaps with
the care bestowed on the arrangements for the
Annual Feast on the day dedicated to the
memory of St. John the Evangelist or,
alternatively, St. John the Baptist. No less
than 12 of the 39 Articles refer to or make
plans or prescribe conduct for this annual
dinner or celebration. True the occasion is
for purposes in addition to providing
refreshment for the bodies and minds of the
brethren but, nevertheless, full emphasis is
laid on the importance of a bountiful repast
as a foundation for good fellowship and wise
decisions.
There is much truth in the old saying that
the quickest way to a man's heart is through
his stomach. A well-fed person is open to
argument. When the mind and body are weary,
everything becomes burdensome; the tired
brain seems incapable of grasping new
thoughts and solving problems. It is
astonishing how good food, wine and warmth
will restore vitality and stimulate the mind
to action. Fresh ideas will then appear
reasonable; perhaps even a sense of gratitude
may develop toward those who had the courage
to announce them. So it was that the festive
board became a focal point by which unanimity
of understanding might be reached.
We must also realise that in communal eating
and drinking there will arise a feeling of
thankfulness for favors already received.
Conversation encourages retrospect, a fine
tonic for tired nerves and frustrated
ambitions. Self--satisfaction can be.
condoned in such circumstances. In looking
back at past achievements we realise the
progress made; that spurs us on to greater
effort. Small wonder then that our
predecessors gave such careful thought to
refreshment arrangements. They had ample
precedent by recalling the gigantic feast
with which King Solomon regaled his people
after the building of the Temple was
completed.
Modern custom however has reduced the undue
importance attaching to excessive eating and
drinking in celebrating special events. The
present generation is too concerned with
careful diet and slender waist lines to risk
havoc by unregulated feasting. Probably also
our physical constitutions have deteriorated
since the period when the Old Regulations
were framed. Yet, though habits have changed,
the refreshment hour has an appeal for
Freemasons. The banquet is almost a thing of
the past, being reserved for special
occasions, but a modest "snack" to which the
brethren may apply themselves with confidence
after the lodge is closed, is an attraction
and an asset to lodge life.
The Rev. George Oliver, a distinguished and
learned writer of the early eighteen
hundreds, in his work "Masonic
Jurisprudence", re-counts the important part
played in Lodge work by refreshments in
ancient times. On a long table or tables in
the Lodge room were placed, not only the
emblems of the Order, but also materials for
bodily sustenance. Eating, drinking and
smoking then took place in the actual Lodge.
Each section of the lectures had an
appropriate toast allotted and at its end
those present were called from labor to
refreshment. The particular toast was then
offered and a bumper drained; this was called
the "charge"; (compare the modern command to
"charge" your glasses".) Frequently the
honours were accompanied by a suitable song,
following which the J.W. recalled the
brethren to labor. This was a diverting
method of assimilating the somewhat lengthy
lecture; it may also have averted any
tendency to drowsiness. In modern times,
however, any suggestion as to eating and
drinking, even smoking, in the Lodge Room
would seem an act of sacrilege. This change
emphasizes the difference between Speculative
and its predecessor, Operative, Masonry; the
shelters or lodges of the skilled stoneworker
were for real use, being located adjacent to
the structure in course of erection.
Consequently creature comforts were regarded
as worthy of as much care as working tools;
high noon was an important time in the
working day; refreshment restored the energy
necessary for efficient workmanship. Since
1717-23 we have raised the status of the
Masonic Lodge to almost equal that of a place
of worship. As result our refreshment
activities take place in another convenient
room adjoining the Lodge.
It is a most commendable custom this setting
aside a period for exchange of
good-fellowship over a meal, even though the
banquet and dinner have made place for the
more rational light refreshment provided by
most Lodges. The present fare is in keeping
with the lateness of the hour during which
brethren are free to partake. There is a
delightful mixture of Craft formality mingled
with freedom from restriction which makes for
relaxation. The W.M. still rules the
proceedings but lets the really human side of
his personality prevail; restraint gives
place to the utmost geniality. Even the
newest E.A. feels that he is now meeting all
his recently acquired brethren more truly on
equal footing, really on the level. A
well-laid table arouses in everyone certain
emotions, previously suppressed; a kinder
disposition towards all the guests quickly
develops so that the idea of Brotherly Love
becomes a reasonable proposition,
translatable into action. What does all our
Craft work amount to if we fail to arouse a
spirit of appreciation for the Brotherhood of
Man. With this thought in mind every brother
should really exert himself to make the
Refreshment Hour a real climax of the
evening.
No specific rules are laid down for
procedure. The J.W. arranges detail while the
stewards prove their sense of stewardship by
acting as servers. (This is reminiscent of
Monastery life; our practices are said to
have been largely influenced by abbots and
priors when operative brethren were building
for them). A special invitation has been
extended to visitors to join the gathering
inasmuch as the prevailing "right to visit"
does not necessarily imply any obligation to
extend hosp4tality. Visiting brethren should
be made to feel right at home if they have
not been generally introduced in the Lodge
Room. Here especially is opportunity to
demonstrate the "hail-fellow, well met"
attitude which leads to better personal
acquaintance. In seating there should be
effort to have visitors and regular members
intermingle so that companionship may be
helped.
A few toasts with short, bright speeches,
witty anecdotes (in undoubted good taste), a
little music - preferably of the "community
sing-song" type - all these will help to make
the programme pleasant. The bond of
fellowship thus established can be
exemplified to the full by the singing of
"Auld Lang Syne" in closing. If these
proceedings can be contained within the hour
and concluded by 11 p.m., it will encourage
an optimistic anticipation of the next
regular monthly communication.
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