CHRISTMAS MAGAZINE

Christmas is a celebration that is very rooted in Europe,

the great majority celebrates it. This fact brings to light
that we have common traditions and this facilitates mu-
tual understanding; it brings us together. Each country
has its own traditions when celebrating Christmas, some
of which have been exported and some of which are pre-
sent around the world. Globalization can be a positive as-
pect because it allows us to know and to enjoy traditions
of other countries, However it can also be a negative as-
pect because it can put in danger our symbols of identity.

This magazine is the result of the work of students of six countries of the Euro-
pean Union that have wanted to share their way of celebrating Christmas. The
objective of the work is to build bridges and to narrow bonds between us, to be
aware that we share the same customs, and to introduce those local traditions
that make us so singular in the world.

Students from the following schools have elaborated the writings that you will
find as follows: Mannesman Gymnazyum (Duisburg, Germany), 6th Gymnasio
Kavalas (Kavalas, Greece), Secondary School Krajence (Krajenka, Poland), Es-
cola Secundária 3 Castro Daire (Castro Daire, Portugal), Burnside Community
High School (Wallsend, United Kingdom) i Escola El Cim (Terrassa, Catalunya)
within the framework of the titled project Comenius “Let’s get to know each other
through the photography”. Reading them could contribute to make us feel more
European citizens.

December 2009
 WHO BRINGS THE PRESENTS?

GERMANY

Well, the obvious answer is that

it is Father Christmas´ job. Be-
low you can see a wonderful tra-
ditional wood-cut by Moritz von
Schwind (19th Century German
artist).

But the obvious answer is not al-

ways the TRUE one:
While the person on the left is
unmistakably Santa Claus or Fa-
ther Christmas the picture on the
right show the “Christkind”, that
is the infant Jesus. Today lots of
children address their letter ei-
ther to “Weihnachtsmann” (Fa-
ther Christmas) or to “Christkind”
(the infant Jesus) as the person
who is supposed to bring the gifts.

In Germany this usually happens on Christrmas Eve, when the faint sun has set,
when it is dark and silent(SIlENT NIGHT). The reason why we sometimes have
got the infant Jesus to replace Father Christmas is that reformator Martin Luther
had wanted to put an end to “popish” traditions (which in this case included the fa-
mous Bishop of Myrae as the mould after which the figure of Father Christmas
was formed). Today we do no longer care about theological pedanries so much
any more and we just want everybody to enjoy Christmas as best as they can !
...
...
So let us conclude today with the example of a traditional German advent ca-
lendar. On every evening in December until Christmas Eve one little window is
opened. In the old days there were just little colourful pictures behind the win-
dows. You held them against the candle light to see them shine in all their colours.
Today most kids are not quite satisfied with pictures amy more. So in many fami-
lies there are little treats or chocolates behind the pictures of their advent calerdar.
Well, that´s about it for today. If you want to know more
about Christmas in Germany look at our blog with its
report on Christmas markets and traditions (Decem-
ber 2008) or – if this is not enough – post a question!!
CATALONIA
The Kings of Orient go to all of the cities with their animals
and their people and give presents to the children.
First Patge Xiu-Xiu goes to the neighborhoods and the
people bring him a letter. In the letter the children write
about the presents that they want. Patge Xiu-Xiu gives
the letters to the three Kings. Then, the Kings read the
letters and prepare the presents.

On January 5th, at night, they go to the houses and put the presents under the Christ-
mas tree. In the morning the children open the presents and play with them. Finally, the
Kings return to their country and they prepare for the next year.

UNITED KINGDOM

The Gifts
At the start of Victoria’s reign, children’s toys tended to be handmade
and therefore expensive. With factories however came mass produc-
tion, which brought with it games, dolls, books and clockwork toys all
at a more affordable price. Affordable that is to “middle class” children.
In a “poor child’s” Christmas stocking, which first became popular from
around 1870, only an apple, orange and a few nuts could be found.
Father Christmas / Santa Claus
From the 1870’s Sinter Klass became known in Britain as Santa Claus and
with him came his unique gift and toy distribution system - reindeer and sleigh

POLAND

In Poland “Gwiazdor” brings presents. The children love him

because of this. He is wearing a red and white costume and
a bobble hat. He has got white beard. He has got glasses
on his flushed nose.
He lives In the North Pole with his elfs and reindeers gang.
“Gwiazdor” leaves presents under Christmas tree or give
them personally to children.
 Gwiazdor brings presents on 24th December, after Christmas
Eve supper.
In most of European countries, including Poland,
the day of Saint Nicholas is traditionally celebrated on December
6 in memory of St. Nicholas, Bishop of Myra.
As a result of infiltration of elements of the European tradition of
Anglo-Saxon culture (especially American) and in Europe, Santa
Claus is increasingly identified with Christmas and Christmas
gifts.

AUTOCTONUS TRADITIONS
UNITED KINGDOM

History of Christmas
No era in history however, has influenced the way in which we celebrate Christmas in Great
Britain, quite as much as the Victorians.
Before Victoria’s reign started in 1837 nobody in Britain had heard of Santa Claus or Christ-
mas Crackers. No Christmas cards were sent and most people did not have holidays from
work. The wealth and technologies generated by the industrial revolution of the Victorian
era changed the face of Christmas forever. Sentimental do-gooders like Charles Dickens
wrote books like “Christmas Carol”, published in 1843, which actually encouraged rich
Victorian’s to redistribute their wealth by giving money and gifts to the

Christmas Cards
The “Penny Post” was first introduced in Britain in 1840 by Rowland
Hill. The idea was simple, a penny stamp paid for the postage of a let-
ter or card to anywhere in Britain. This simple idea paved the way for
the sending of the first Christmas cards. Sir Henry Cole tested the
water in 1843 by printing a thousand cards for sale in his art shop in
London at one shilling each. The popularity of sending cards was hel-
ped along when in 1870 a halfpenny postage rate was introduced as a
result of the efficiencies brought about by those new fangled railways.
The Tree
Queen Victoria’s German husband Prince Albert helped to make the Christmas tree as popular
in Britain as they where in his native Germany, when he brought one to Windsor Castle in the
1840’s.
The Crackers
Invented by Tom Smith, a London sweet maker in 1846. The original idea was to wrap his sweets
in a twist of fancy coloured paper, but this developed and sold much better when he added love
notes (motto’s), paper hats, small toys and made them go off BANG!
Carol Singers
Carol Singers and Musicians “The Waits” visited houses singing and playing the new popular
carols.
POLAND
Advent (Roraty)
We start preparing “ourselves” for Christmas about 4 weeks before. We
go to church 4 times a week with lampions. In Advent we’ve got some
rules – promises (for example – in advent we don’t watch TV).

Wafer (Polish – opłatek)

Word „opłatek” comes from Latin word
– oblautum – it means sacrificial gift.
“Opłatek” is thin piece of baked flour and
water. There are Christmas pictures on it.
We share “opłatek” with family and friends
and we wish them all the best.
First Star
First Star is a symbol of Bethlehem’s Star.
When it arises we start Christmas
Eve supper.

Christmas Hay
We put hay under tablecloth on Eve
table. It is a symbol of place, where
Jezus was born – Bethlehem.

Christmas Tree
We decorate this tree on 23rd or
24th of December.
Usually Christmas Tree is spruce
or pine. We put on it
golden chains, crystal balls, a star
on its top, candies,
apples, walnuts, little angels and
other decorations.

Mistletoes
We hang up mistletoes over the
doors. It symbolizes peace, love
and good luck to home (especially
when you kiss under mistletoe).

Midnight Mass
Holy Mass at midnight on 24th of
December is the first Mass which
recalls the birth of Jesus. It lasts
about two hours.
 PORTUGAL
THE MASS OF THE ROOSTER
Being Portugal a Catholic country, Christmas is very
important. The celebration of the birth of Jesus Christ
happens within the family. On Christmas Eve all fa-
mily members come together and have dinner, chat
and at midnight they go together to church in order to
be present at the Mass of the Rooster also known as
Midnight Mass. As you can see, this kind of Mass is
celebrated in most Catholic countries on Christmas
Eve and its hour is due to an ancient belief that Jesus
Christ was born at midnight.
Since 400 Roman Catholics celebrate the birth of Je-
sus on that occasion. The origin of the name Mass of
the Rooster goes back to an old legend according to
which at midnight on December 24th a rooster would
have sung announcing the birth of the Messiah.
In some Portuguese villages it is usual to take a roos-
ter to mass so that he can crow during it. If it does so,
it is a good sign for the farmers who hope for a good
harvest. People become sad if the rooster doesn’t
crow.
Traditionally, after the Mass, families go home, put
the image of the Infant Jesus in the Nativity scene,
distribute gifts and share the Christmas Supper.

GREECE

TRADITION FROM IPIROS

There on Christmas Eve children play a traditional

game named walnut. They mark out a line end they
put the walnuts next to each other. Then one of the
children takes the biggest walnuts and tries to throw
the other walnuts out of the line. In the end of the game
all walnuts must be in order.
TRADITIONS FROM MACEDONIA

At the villages in north Greece, the housewife tries to

find the strongest and the most beautiful piece of wood
in the forest. On Christmas Eve all the family sits in front
of the fireplace!!! The housewife puts the wood in the fi-
replace. They try to hold the wood light until Epiphany.

TRADITIONS FROM THE CENTRAL GREECE

At Christmas Eve the girls go to the fountain of the village.

They put honey and butter to the fountain, they let water to
run wishing the new year to be better and sweeter than the
previous one.

During the Christmas holidays we decorate the Christmas

tree. Some people decorate a boat instead. We exchange
gifts and most of the housekeepers bake courabiedes and
melomakaronies. These are traditional sweets that we make
only at Christmas and they are very delicious. All the children
sing the Christmas carols. Some of them are dresses up like
Sanda Clause. On Christmas day people go to church early
in the morning to take priest’s blessing. Then all the family is
gathered and have lunch. They usually eat stuffed turkey.

CATALONIA
Tió
The Caga Tió is a piece of wood. It is especially important to Tió
Catalan children, and they collect the log from the woods. It Caga torró,
is decorated at home and equipped for its central role in pro- d’avellanes i pinyó;
viding gifts. It is taken home on the 8th December (Immacu- si no vols cagar
late Conception). Children take care of it, feeding it daily and
et daré cop de bastó.
covering it with a blanket at night to keep it warm.
On Christmas Day, when it is time for the log to deliver, the
children sing the Caga Tió song, which demands that the log
poops sweet things. They threaten it and beat it with sticks
so that it produces the goods. Then, they remove the blanket
to reveal the sweets, which are shared among all presents.
This is the song children sing when they beat the Tió.
 MEALS

UNITED KINGDOM

Turkey Time
Turkeys had been brought to Britain from America hundreds of years before Victorian
times. When Victoria first came to the throne however, both chicken and turkey were too
expensive for most people to enjoy. In northern England roast beef was the traditional
fayre for Christmas dinner while in London and the south, goose was favourite. By the
end of the century most people feasted on turkey for their Christmas dinner.

POLAND

Wigilia comes from the Latin word vigiliare, which means “watch”. In Poland, the word
Wigilia used to be known as the day before a feast, and now it means the day before
Jesus’ birth.
Wieczerza Wigilijna– Chritmas Eve Supper starts when the first star appears on the
sky. Menu for this occasion is traditional, unchanging, and very carefully planned.
It contains only food from forests, fields, lakes, and orchards. Meat is not allowed
in Wigilia! An even number of people sit at a supper table. Number 13 is especially
avoided, sign of death in coming year, and every effort is made to invite someone to
share the supper – an orphan, stranger, or any single person.
All wait a moment of breaking and sharing Opłatek – a thin wafer. The host and hos-
tess faced one another, then break and share a part of the other’s wafer. They wish
each other best wishes. Then they break and share the “oplatek” with each present
person.
The number of dishes served on Wigilia depends on the wealth of the family - five, se-
ven, nine, eleven or thirteen. Uneven number of dishes is to bring harvest and good
luck in the following year. Supper starts with a mushroom soup, red beet soup (bar-
szcz) with little dumplings (uszka), or almond soup. Next comes sauerkraut with mus-
hrooms, “pierogi” with different kinds of filling, potatoes, and noodles with poppy seed.
Then several kinds of fish prepared differently – marinated, fried, or broiled. Dessert
consists of poppy seed with honey, nuts and raisins, fruit compote, and gingerbread
cookies or cakes; as well as famous “krupnik” – holiday brandy made of honey, spi-
ces, and alcohol. After supper candles are lit on a tree and gifts exchanged.
At midnight, people go to Pasterka - Midnight Mass. Everybody attends except in-
fants and very sick. After coming back home all the family sing Kolędy – Christmas
Carols.
25th December - Christmas Day
This day is spent quietly within the close family; visiting friends and relatives begin the
following day, St. Stephen’s day.
Christmas day is traditionally free. The menu concentrates on meat, which is proba-
bly why the most popular dish on this day is “bigos” – sour cabbage with meat and
sussage or hunter’s stew. This dish can and should be prepared ahead of time.

26th December - St. Stephen’s Day

This day spent on visiting relatives and friends is the second day of Christmas, which
is also celebrated as a holiday in Poland. After mass, in the past, people threw wheat
or rice at each other, to ensure good harvest and wealth in coming year.
On this day people sit at home or visit their relatives.

GERMANY

There are thousands of recipes for gingerbread, special Christmas cakes and pas-
tries all over the German speaking world. But there is none that is as popular and as
highly symbolical as “Stollen“ which is a a rich, fruity yeast bread filled with marzipan
and topped with a light glacé icing. If you have a number of people staying over the
holiday this is wonderfully served warmed through at breakfast. People say that the
best Stollen comes from Dresden in Saxony.
The symbolical value of “Stollen“ is that with its white coating it is supposed to res-
emble the infant Jesus wrapped up in a white piece of linnen. Most people, however,
do not know anything about this symbolical meaning. They just eat it because it ist
the finest example of German Christmas baking tradition.

GREECE

On New Year’s Eve we cut a special pie

called “Vasilopita” with a coin in it and the
person who finds thin coin is considered
to be the lucky person for the whole year
ahead.
CATALONIA

Food on Christmas Eve

Christmas Eve is the most important part of Christmas in Catalonia, and dinner that
day is the biggest meal of the year. All the members of the family gather around the
table and prepare a special dinner. Lobster is very common, and a roast of some sort
is essential (usually lamb or suckling pig). In addition to all this, most families also have
soup (usually “galets soup”), and an abundance of other seafood, cheese, ham and
paté. Dinner starts late and goes on for a couple of hours.
After dinner, people have some sweets, including a variety of nougats, marzipans,
waffles, and walnuts and dates.

Christmas Day 25th December

On Christmas Day, families gather again around the table for lunch. They celebrate
a special lunch consisting of soup “sopa de galets” and roast chicken. For desserts,
people have wafers, marzipans, nougats and nuts again. After lunch, they stay in and
sing traditional Christmas Carols, play “Quinto” (Bingo) and chat.

St. Stephen’s Day 26th December

This is a public day in Catalonia. St. Stephen’s Day (Sant Esteve) on December 26
is a traditional Catalan holiday. It is celebrated right after Christmas, with a big meal
including “canelons” (cannelloni). These are stuffed with the remaining meat from the
“escudella i carn d’olla”, turkey or “capo” of the previous day.

New Year’s Eve 31st December

New Year’s Eve is generally spent among family and friends. Everybody celebrates
the coming of the New Year. The most expected moment at night is 12 o’clock, when
people ‘menja el raïm’, eat the grapes, along with everyone else. This consists of eating
a grape on each chime of the bells at 12 o’clock, which is much more difficult than it
sounds. It is really funny, because your mouth ends up full of pips and skins. After the
grapes, people toast with cava.
 RECIPIES

GERMANY

Ingredients
5 fl oz (150 ml) milk
2 oz (50 g) caster sugar
2 level teaspoons dried yeast (not easy-blend)
12 oz (350 g) strong white bread flour
¼ level teaspoon salt
4 oz (110 g) softened butter
1 large egg, beaten
1½ oz (40 g) currants
2 oz (50 g) sultanas
1½ oz (40 g) no-soak apricots, chopped
1 oz (25 g) glacé cherries, rinsed, dried and quartered
1 oz (25 g) mixed candied peel, finely diced
1 oz (25 g) almonds, chopped
grated zest ½ lemon
6 oz (175 g) marzipan
For the glaze:
4 oz (110 g) icing sugar, sifted
1 tablespoon lemon juice
Pre-heat the oven to gas mark 5, 375°F (190°C).

Method
Warm the milk, first of all, till you can just still dip your little finger in it.
Then pour it into a glass jug, add 1 teaspoon of the sugar along with the
dried yeast and leave it until it forms a frothy head of about 1 inch (2.5 cm).
Meanwhile sift 11 oz (300 g) of the flour together with the salt and remaining
sugar into a mixing bowl, and make a well in the centre. Pour the milk and
yeast mixture into this, then add the softened butter and beaten egg.
Mix everything together either with your hands or
with a wooden spoon – until the mixture is well
blended and leaves the side of the bowl cleanly.
Then work in the fruits, peel, nuts and lemon zest,
distributing them as evenly as possible. Knead
the dough on a work surface for 5 minutes until it
is springy and elastic.
Now leave the dough in a warm place, covered
with clingfilm, until it has doubled in size (the time
this takes can vary depending on the tempera-
ture – it could take up to 2 hours). After that turn
the risen dough out on to a board floured with the
reserved 1 oz (25 g) of flour, and knock the air out of it and knead the dough until it
is smooth and elastic.
At this stage roll or press out the dough to an oblong 10 x 8 inches (25 x 20 cm).
Using your hands, roll out the marzipan to form a sausage shape and place this along
the centre of the dough, finishing just short of the edges.
Fold the dough over the marzipan and carefully place the whole thing on a baking
sheet, allowing plenty of room for expansion. Leave it to prove in a warm place until
it has doubled in size again, then bake in the oven for 35-40 minutes. Allow it to cool
on the baking sheet for about 5 minutes before lifting it on to a wire rack to finish
cooling.
Meanwhile make the glaze by mixing the sifted icing sugar with the lemon juice, then
use a small palette knife to spread this all over the top surface of the stollen (while it
is still warm). Serve as fresh as possible, cut into thick slices, with or without butter.

PORTUGAL

“RABANADAS”
Ingredients

• 2 egg yolks • 12 slices of bread

• 3 tablespoons white sugar • oil
• 1 tablespoon milk • sugar
• 1 tablespoon cream • cinnamon
• vanilla powder (optional) • fresh fruit
Place the yolks in a bowl and add the sugar. Mix the eggnog until it beco-
mes smooth creamy and thick. Add the milk, the cream and 1 teaspoon
vanilla powder (optional). Mix again. Soak the bread with this mixture for
several minutes. Heat enough oil in a frying pan. Fry the slices, a few at a
time, turning them on both sides until they become golden brown. Remove
from frying with a slotted spoon and drain the excess of fat on sheets of
paper. Sprinkle the strips while still hot, with sugar and cinnamon. Serve
with thin strips of fresh fruit.

POLAND
Beetroot soup – “Barszcz”

12 medium beets 1 onion sliced

1 qt. of water juice of 1 lemon
1T of sugar 2 cups vegetable bouillon
salt and pepper 1/2 cup of sour cream

Wash and peel beets. Cook beets and onion in water until beets are tender.
Add lemon juice, sugar, salt and pepper. Leave overnight. Strain and add
bouillon. Heat and add sour cream.

GREECE
Vasilopita (Santa Claus pie)
4 cups of flour
2 cups of sugar
1 ½ cups of milk
3 eggs
250gr of cow butter
2 vanillas
6 teaspoonful of baking powder
We beat the sugar with the eggs and the butter.
Then we mix the milk with the flour.
After that we mix all the ingredients together and make dough.
We put a coin in the pie.
(We cut and share this pie on New Year’s Eve. The person who finds the
coin in his piece is lucky for the year ahead.)
UNITED KINGDOM
Christmas Cake
• 1lb Self raising flour
• 6 Eggs
• ¾ lb Butter
• Pinch Salt
• 1lb Sultanas
• ¼ lb Raisins
• 1lb Currants
• 6 ozs Candied peel
• ¾ lb Brown sugar (must be demarara)
• 2 ozs Cherries
• ¼ lb Chopped almonds
• 2 tablespoons Dark treacle
• ½ teaspoonful Mixed spices
• 1glass Brandy
• Almond Paste
Method
Beat the butter and sugar to a cream, add each egg separately until the mix-
ture is stiff and uniform. Stir in the sifted flour, the salt, the chopped almonds,
the spices, the treacle and the brandy. Mix well, then transfer to a tin well
lined with greased paper and bake for 6hrs 20m mins with regulo at Mark 1.
Tie a peice of brown paper round the outside of the tin while cooking. Keep
4 2-3 weeks at least before cutting . Cover with almond paste and, when set,
add Royal Icing. After that you can decorate.

CATALONIA
Escudella” is a dish which was invented long ago by a farmer who took noo-
dles and rice and mixed everything to create this dish. It was typical to have
this dish on Thursday and Sunday. Nowadays it is popular for being the
strong dish of the lunch of Christmas or Saint Stephen’s day. In this case, it
has become traditional to use a special type of pasta shells (its smaller sis-
ters are called “conches”) that highlights for being of a considerable size.
This dish, which is a type of soup, is a typical
pot of the Catalan cuisine. It is made by using
sausages (black, white and red) as well as a
mass of meat with species (pepper, cinnamon,
egg and breadcrumb). Moreover, we also add
chickpeas, potato, cabbage and different types
of meat and bones that can vary according to
recipe which is used.
 The soup is served in three ways:
•The bowl purely the mentioned one that is the broth with the paste or rice
• The stew, with all the meats used in the stew.
• A third tray with the vegetables.

CAROLS
GERMANY
The most famous German Christmas carol and the English version:
Silent Night
Silent night Holy night
All is calm all is bright
‘Round yon virgin Mother and
Child
Holy infant so tender and mild
Sleep in heavenly peace
Sleep in heavenly peace
Silent night, holy night,
Shepherds quake at the sight.
Glories stream from heaven afar,
Heav’nly hosts sing Alleluia;
Christ the Savior is born;
Christ the Savior is born.
Silent night, holy night,
Son of God, love’s pure light.
Radiant beams from Thy holy
face,
With the dawn of redeeming gra-
ce,
Jesus, Lord, at Thy birth;
Jesus, Lord, at Thy birth.

Of course, it is much nicer and more ro-

mantic to compare the original autograph:

It was composed by a village priest in

1818; his name was Gruber. We may ima-
gine that the place – somewhere in Austria
– must have looked like that:
GREECE
It’s New Year’s carols talking about the coming of Christ and Agios Vasilis
( Santa Claus ) on the earth

Kalanta Protochronias
Archiminia ki archixronia
psili mou dedrolivania
ki archi kalos mas chronos
ekklisia me tagio thronos
Archi pou vgike o Christos
agios ke pseymatikos sti gi na
perpatisi ke na mas kalokardisi
Agios Vasilis erchete kai den mas
katadecherte
apo tis Kesaria
si se archodissa kyria
Vasta ikona ke charti
zacharoplasti zymoti
charti ke kalamari
des ke me to palikari
To kalamari egrafe
tin mira tou tin egrafe kai to charti omili
Agie mou kale Vasili

UNITED KINGDOM
This is all the best Christmas carols ever sang. Prepare to be amazed.
Deck the halls
Deck the halls with boughs of holly Fa-la-la-la-la, la-la-la-la ‘Tis the season to be jolly
Fa-la-la-la-la, la-la-la-la. Don we now our gay apparel Fa-la-la, la-la-la, la-la-la. Troll the
ancient Yule-tide carol Fa-la-la-la-la, la-la-la-la. See the blazing Yule before us. Fa-la-
la-la-la, la-la-la-la Strike the harp and join the chorus. Fa-la-la-la-la, la-la-la-la Follow
me in merry measure. Fa-la-la-la-la, la-la-la-la While I tell of Yule-tide treasure. Fa-la-
la-la-la, la-la-la-la Fast away the old year passes. Fa-la-la-la-la, la-la-la-la Hail the new
year, lads and lasses Fa-la-la-la-la, la-la-la-la Sing we joyous, all together. Fa-la-la-la-
la, la-la-la-la heedless of the wind and weather. Fa-la-la-la-la, la-la-la-la.
Angels from the realms of glory
Angels from the realms of glory, Wing your flight o’er all the earth Ye who sang crea-
tions story, Now proclaim messiah’s birth Come and worship, come and worship, Wor-
ship Christ the new-born king
Shepherds in the field abiding, Watching oe’r your flocks by night God with man is
now residing, Yonder shines the infant light.
Sages leave your contemplations, Brighter visions beam afar. Seek the great desire
of nations, Ye have seen his natal star. Saints before the altar bending, Watching long
in hope and fear Suddenly the Lord descending In his temple shall appear.
Frosty the snowman
Frosty the snowman was a jolly happy soul, With a corncob pipe and a button nose
and two eyes made out of coal. Frosty the snowman is a fairy tale, they say, He was
made of snow but the children know how he came to life one day. There must have
been some magic in that old silk hat they found. For when they placed it on his head
he began to dance around. O, Frosty the snowman was alive as he could be, And the
children say he could laugh and play just the same as you and me. Thumpetty thump
thump, thumpety thump thump, Look at Frosty go. Thumpetty thump thump, thumpety
thump thump, Over the hills of snow. Frosty the snowman knew the sun was hot that
day, So he said, “Let’s run and we’ll have some fun now before I melt away.” Down to
the village, with a broomstick in his hand, Running here and there all around the squa-
re saying, Catch me if you can. He led them down the streets of town right to the traffic
cop. And he only paused a moment when he heard him holler “Stop!” For Frosty the
snow man had to hurry on his way, But he waved goodbye saying, “Don’t you cry, I’ll
be back again some day.” Thumpetty thump thump, thumpety thump thump, Look at
Frosty go. Thumpetty thump thump, thumpety thump thump, Over the hills of snow.
Good king Wenceslas
Good King Wenceslas looked out, On the Feast of Stephen, When the snow lay round
about, Deep and crisp and even; Brightly shone the moon that night, Tho’ the frost
was cruel, When a poor man came in sight, Gath’ring winter fuel. “Hither, page, and
stand by me, If thou know’st it, telling, Yonder peasant, who is he? Where and what
his dwelling?” “Sire, he lives a good league hence, Underneath the mountain; Right
against the forest fence, By Saint Agnes’ fountain.” “Bring me flesh, and bring me
wine, Bring me pine logs hither: Thou and I will see him dine, When we bear them
thither.” Page and monarch, forth they went, Forth they went together; Thro’ the rude
wind’s wild lament And the bitter weather. “Sire, the night is darker now, And the wind
blows stronger; Fails my heart, I know not how, I can go no longer.” Mark my footsteps,
good my page; Tread thou in them boldly: Thou shalt find the winter’s rage Freeze thy
blood less coldly.” In his master’s steps he trod Where the snow lay dinted; Heat was
in the very sod Which the saint had printed. Therefore, Christian men, be sure, Wealth
or rank possessing, Ye who now will bless the poor, Shall yourselves find blessing.
POLAND

Traditional Christmas Songs – Carols (Kolędy)

There are three kinds of Carols: based on church hymns, legendary with no strict his-
torical truth but very appealing and imaginative accompanied by a merry folk music.

Jezus Malusienki Jesus, Tiny Baby

Jezus malusienki, Jesus Blessed wonder,

Lezy wsrod stajenki,
I drzy z zimna, wzdycha nad Nim
To serce Matenki.
A uboga byla
Rabek z glowy zdjela,
W ktore Dziecie
Owinawszy, Siankiem Je okryla.
Nie ma kolebeczki
ani poduszeczki
We zlobie mu polozyla
Sianka pod gloweczki.
Lay in lowly manger,
With cold trembling, while
beside Him
Mother's heart was aching.
Mary was resourceful,
Covered with with head
shawl,
Then with fresh hay wra-
pped Him gently
Kept him warm on this day.
Jesus had no cradle,
Nor a downy pillow,
So in small crib Mary pla-
ced Him
On hay, soft and mellow.

Kolędnicy – a group of people dressed up as monsters. They walk around a city or

a village and sing carols. People give them some money or candies.
PORTUGAL

CATALONIA
 COMENIUS PROJECT
LET’S GET TO KNOW EACH OTHER THROUGH THE PHOTOGRAPHY
“Knowing me, knowing you”
Project developed by 3 Castro Daire, Burnside Business Enterprise College,
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El Cim
2008-2010