Annotation:Ruidhle na Maragan Dubh: Difference between revisions
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<font color=red>''Recorded sources'': </font> <font color=teal> - | <font color=red>''Recorded sources'': </font> <font color=teal> - Rounder Records 82161-7032-2, Bill Lamey - "From Cape Breton to Boston and Back: Classic House Sessions of Traditional Cape Breton Music 1956–1977" (2000). </font> | ||
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See also listing at:<br> | |||
Alan Snyder's Cape Breton Fiddle Recordings Index [http://www.cbfiddle.com/rx/tune/t2013.html]<br> | |||
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Revision as of 02:27, 23 April 2018
X:1 % T:Ruidhle na Maragan Dubh T:Reel of the Black Puddings M:C| L:1/8 R:Reel S:Stewart-Robertson – The Athole Collection (1884) Z:AK/Fiddler’s Companion R:Reel K:D B | {c/B/}A2 (FA) BEEB | {c/B/}A2 (FA) {c}defd | (ef/g/) (fg/a/) AFEF | A/A/A T(fe) {c}dDD :| |: f | (ab)af beef | (ab)(af) {c}defd | (ef/g/) (fg/a/) AFEF | A/A/A T(fe) {c}dDD :|
RUIDHLE NA MARAGAN DUBH (Reel of the Black Puddings). AKA and see “Kiss the Lass Ye Like Best (2).” Scottish, Reel (cut time). D Major. Standard tuning (fiddle). AABB. The tune appears in other Scottish collections (such as Bremner, c. 1751-61) as “annotation:Kiss the Lass Ye Like Best (2)” (see note for). The black pudding of the title is in both Scottish and Irish Gaelic marag dubh, a name derived from the Norse word mörr, for suet, or blóõ-mörr (blood pudding). It is made from the blood of cattle and generally stuffed into sausage casings, served fried with foods like bacon and eggs. Marag is also used as a term for a shapeless, obese person.