How many English parsons kept a (publishable) diary? We have Gilbert White with his Natural History of Selborne; a more general commentary in brief snatches by Kilvert and, thanks to Andy Barclay, have been introduced to the writings of Parson James Woodforde. One of our own best in-season, out-season diaries is that of Amhlaoibh O Suilleabhan, translated into English and published in paperback in a condensed version as Diary of An Irish Countryman by Mercier Press. In Irish it is Cin Lae Amhlaoibh. Edited and translated by Thomas de Bhaldraithe. It has lovely glimpses of the countryside, the songs of birds, the joy of being alive, while not overlooking the misery in which so many of the people lived. He was a hedge schoolmaster like his father, but later went on to become a prosperous businessman and philanthropist.
If the English parsons seems to dwell often on the food they ate, it was notable that much of this came as entertaining by the local squirearchy. Parson Woodforde on January 26th 1780 (and his spelling isn't today's) "publickly presented Mr Custance's child in the Church ... After the ceremony Mr Custance presented me with a Norwich Bank Note for Five Guineas ... He asked me to dine ... We had for dinner a Calf's Head, boiled Fowl, a Saddle of Mutton rosted on the Side Table, and a fine Swan rosted with Currant Jelly Sauce for the first Course. The Second Course, a couple of Wild Fowl called Dun Fowls, Larks, Blamange, Tarts etc. and a good Desert of Fruit, a monget which was a Damson Cheese. I never Eat a bit of a Swan before, and I think it good eating with sweet sauce. The Swan was killed three weeks before it was eat and yet not the least bad taste of it."
He went out fishing "with my Nets" and in one draft alone "ten full Pails of Fish, Pike, Trout and flat fish. The largest Fish was a Pike a yard long and weighed upwards of thirteen pound." They also caught 15 brace of Trout, Tench and "I dare say near if not quite five hundred Brace of Roach and Dace." Next day he gave guests his fine pike "rosted and a Pudding in his Belly, some boiled Trout, Perch and Tench, Eel and Gudgeon fryed."
That's enough. As to the Pudding in the Belly, the dictionary gives as first derivation boudin, Old French for Black Pudding. And so it was. A neat stuffing when you think of it. Y