It isn't known how many Ulster Scots there are in Fermanagh, but for those there are they share one thing in common, a love of Scotland's arguably most instantly recalled poet, writer and composer of unforgettable ballads, Robert Burns.
Despite the fact he was born nearly 250 years ago, in 1759, Burns Night which, traditionally, is celebrated on 25th January is as popular as ever. And, his fame has always been enduring.
One of his best-known proponents, Burnett Cooper, who lives in Lisnaskea, told the 'Herald' that as recently as two or three generations ago, householders across Northern Ireland had two books of importance, the Bible and The Poems of Robert Burns.
Prior to heading off on a speaking engagement at a Burns Night function in Templepatrick, Mr Cooper profiled himself as a founding chieftain of a number of St Andrew's groups who has promoted a love of Burns and his works world-wide for some 35 years before settling in Lisnaskea.
"Of course, when exiled Scots and exiled Irish meet, there are always Scottish or Paddy's Nights and, of course Burns Nights. I have been a scholar of Burns since my school days in Aberdeen, so you could say it has been an ardent passion of mine".
For someone who has written a treatise of the great man, he is a mine of information on Burns, casually remarking that Burns' sister, Agnes is buried in Sty Ninnidh's graveyard in County Louth, and that his daughter lived in Belfast.
So, who was this 'ploughman poet', the political commentator, this satirical comic who came from humble origins and, today, commands such reverence among the kings and queens? And, what does Burns Night entail.
Ironically, unlike St Patrick's Night, it features very little in the way of music and dance, a throwback to the times the poet lived in when Scottish culture was all but extinguished by the English, extending to the wearing of the tartan.
But, what it lacks on that score, it features a mouth-watering menu that starts off with one of Burns compositions, 'The Selkirk Grace', which runs as follows:
'Some hae meat and canna eat,
And some wad (would) eat that want it;
We hae meat an' we can eat,
And sae, 'the Lord by thankit' (thanked)'.
After Cock-a-Leekie Soup comes a vital part of the Burns Night supper, the formal carrying in of the haggis, preceded by a piper, a ceremony known as, 'the piping in of the haggis'. The ingredients for the haggis include sheep's liver, beef suet, onions, toasted oatmeal and, salt and pepper.
But, before the guests start eating, the haggis has to be addressed, 'Fair fa' your honest, sonsie face, great chieftain o' the puddin' race', running to eight verses, one of which recreates the buzz that eating the haggis gives to the hard-working farmer.
The haggis, by the way, is served 'warm and reekin', with champit tatties, mashed neeps and a wee dram, and a typical Burns Supper menu concludes with Tipsy Laird, oatcakes and Ayrshire cheese, a tassie o' coffee, and anither wee dram (with two or three or more to follow!).
A toast is then proposed to, 'the immortal memory of Scotland's bard, Robert Burns', preceded by a few biographical details, such as his birth in 1759, the oldest son of an Alloway farmer, in a two-room thatched cottage in the village of Alloway, about two miles from Ayr town. The cottage survives to this day.
Robert was taught at home by a hired teacher and by his father, but experts agree he was inspired towards poetry by his mother, Agnes who, although she could not read, knew many traditional poems and tales. Vitally, for Robert, she loved singing, the Burns home ringing to the sound of traditional songs and tunes.
One can imagine that enduring ballads, such as, 'Annie Laurie', "My Love Is Like a Red, red Rose', 'Green Grow The Rashes, O', and, 'The Lassies' resulted from that early influence. Two or three songs follow, and the toast is replied to, probably to absent friends ('Here's a toast to those who canny be here'), another song and 'anither wee dram'.
