The news that the Scottish National Party is to hold a special conference in Aberdeen (23 & 24 April 2004) has turned this column's thoughts to the Granite City and a tradition which has lapsed for over a century - The Riding of the Landimyrs. At one time in common with many burghs in Scotland the boundaries had to be checked at regular intervals and Aberdeen was no exception. Aberdeen has a long history, being created a Royal Burgh by William the Lion, King of Scots, in 1179. The charter confirmed earlier burghal rights granted by William's grandfather David I. The outer Marches of the city included the Freedom Lands which were bestowed on Aberdeen by Robert I, The Bruce, in thanks for the city's support in the Wars of Independence. The first Riding to be recorded is that of 1525, and they appear to have taken place at fairly regular intervals until the end of the 17th century; but in the 18th century only two are recorded - those of 1754 and 1790. In the first decade of the 19th century the Ridings enjoyed a surge of popularity with eight being held but afterwards the numbers dropped off once again. After the Riding of 1814, the care and peramulation of the March stones was transferred to a special official, the Inspector of the Town's Lands and Marches, who presented an annual report to the Town Council. A full account of the 1840 Riding has been preserved and the last Riding took place in 1889. Probably most 21st century Aberdonians are totally unaware of this now lost tradition - perhaps the Aberdeen Tourist authority would like to take up the idea of reviving the Riding of the Landimyrs as a tourist attraction.

 

 Hopefully one Aberdeen tradition has not been lost, the making of Aberdeen Fudge, a favourite of sweet-toothed bairns of all ages.

 

Aberdeen Fudge

 

Ingredients : 1/2 lb caster sugar; 1/2 cup rich milk; 2 oz butter; 1 tablespoon golden syrup

 

Place all the ingredients in a saucepan. Stir over low heat till sugar is dissolved, then to boiling point. Boil to soft ball stage when tested in cold water. Remove from stove. Cool slightly. Beat until creamy. Pout quickly into a buttered tin. Cut into squares when slightly cooled.