I’ve been interested in the life and songs of Winterton fisherman Sam Larner for a great many years, so was very pleased to come across this weblog about old Sam and his community, and which describes so clearly how singing and step dancing were an important and respected aspect of life.
Sam was an outstanding singer and raconteur, as these YouTubes show: Sweet Lives and Lawless Billows and Two Norfolk Singers: Sam Larner and Harry Cox.
It’s longish (for weblog) but interesting and informative, and strongly recommended if you have any interest in the old times.
There must have been great times in Winterton’s pubs, for almost more than any other activities, singing and dancing together generally strengthen a commonity’s sense of belonging.
It seems clear too that there were quite a few other singers of note in the area, and it is perhaps a shame that recordings of them are not currently available as far as it can tell. Certainly, I have been able to hear them so far.
For more on Sam Larner on this weblog, click here, and for another article on this topic, click here.
The Song of the Waterlily describes the building and proving of a traditional Essex deep-sea fishing smack through the eyes of a young shipwright, who helps a master shipwright to construct the boat.
It follows the progress of the Waterlily, from launching and naming, her first regatta, and her first North Sea storm…
“I am The Keel, therefore the king,
For me, the adze and whetstone sing…
And hewn from woodland oak so tall,
Take precedence above you all.”
There’s a sample of the recording on the band page linked above.
Martin’s poem was inspired by the restoration of The Pioneer – a similar boat rebuilt at Brightlingsea by the Pioneer Sailing Trust, an organisation which takes on apprentices and trains them in boat-building skills.
I particularly liked its entry for Suffolk Cheese, a product that is no longer made for reasons that will become obvious. Until the mid-18th Century it was used by the Royal Navy to feed its sailors, but by all accounts it was dry, salty and so hard there were many stories and jokes about the difficulty of eating it.
Historian NAM Rodger reports that the Navy gave up provisioning ships with the stuff in 1758, no doubt to loud cheering from the foc’sl. My crews, of course, are always provided with the finest cheese I can afford…