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How Chicago Celebrates
 St. Patrick's Day
Background and Celebrations
Compiled by Ailisha O'Sullivan (Irish Librarian)at the
Rogers Park Branch of the Chicago Public Library
(last updated 3/96).
Background
St. Patrick was born about 390 AD in Roman Britain. As a youth he was kidnapped by Irish raiders and sold into slavery in Ireland. He escaped six years later and fled to Gaul.
After several years of monastic life, he returned to Ireland in 432 AD as a
missionary to the people there. Legend has it that he drove all of the
snakes out of the country. It is said that he used the three-leafed
shamrock to explain the concept of the Trinity; hence its strong association
with his day and name.
Celebrations Today
The Feast of St. Patrick is celebrated by Roman Catholics, the Anglican Communion, and Lutherans on March 17.
The day is also popularly celebrated
by "the wearing of the green," with many people opting to wear something
green on that day. Restaurants and fast food outlets offer a variety of
green dyed food and beverages, including green beer.
In Chicago, the river is dyed green every year. The St. Patrick's Day Parade in New York City dates back to 1762 and is the largest in the United States. In Boston, the St. Patrick's Day Parade dates back to 1737. During the siege of Boston which resulted in the evacuation of the British on March 17, 1776, the then General George Washington used "Boston" as the day's password, and "St. Patrick" as the appropriate response.
In Ireland, the day is observed in a much more low-key manner than in the
United States.
Recipe for Irish Soda Bread
To make one 8-inch round loaf, you will need:
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 to 1 1/2 cups buttermilk
Preheat the oven to 425 degrees Fahrenheit. Sift the flour, soda and salt together into a deep
mixing bowl. Gradually add 1 cup of buttermilk, mixing with a large spoon
until the dough is firm enough to be gathered into a large ball. If the
dough crumbles, add some more of the buttermilk, a tablespoon at a time,
until the particles adhere.
Place the dough on a lightly floured board, and pat and shape it into a flat
circular loaf about 8 inches in diameter and 1 1/2 inches thick. Set the
loaf on a floured baking sheet. With the tip of a small knife, cut a 1/2
inch deep cross into the dough, dividing the top of the loaf into quarters.
Bake the bread in the middle of the oven for about 45 minutes, or until the
top is golden brown. Remove from the oven and wrap in a clean cloth and let
cool on a wire rack for about 20 minutes.
- Sources:
- Bailey, Adrian, Cooking of the British Isles, New York: Time-Life Books, 1969.
- McDonald, Margaret Reed, ed., Folklore of World Holidays, Detroit, MI: Gale Research, 1992.
- Thompson, Sue Ellen, Holidays, Festivals and Celebrations of the World Dictionary, Detroit, MI: Omnigraphics, 1994.
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