Montreal Daily Star, 30 November 1887, page 5
Scotland for ever
“Oh! Caledonia, Stern, Wild”
St Andrew’s Day festivities- ball and concert to-night
St Andrew, the patron saint of Scotland, after whom so many historical pieces are named, from the knightly order of St Andrew, or the Thistle of Scotland, and that of Russia, St. Andrew’s University, the oldest in Scotland, St Andrew’s city, supposed to date from the 9th century. Why St Andrew should be or is the patron saint of Scotland history pertaineth not, though tradition says that to Achaine, King of Scots, and Hungries, king of the Picts; appeared the oblique cross of St Andrew in the heavens as a sign that they should gain the victory over Athelstane, King of England; and tradition also recounts that after their victory they made a vow that the cross of St Andrew should always be borne on their banners.
To-day is the anniversary of this healthy old saint, and Scotsman, not less in Montreal than over the world, with their thistle or heather, will keep his day in remembrance.
A small army of carpenters
Has invaded the parlor floor of the Windsor Hotel, and were making preparations this morning for the St Andrew’s Ball and the supper that will follow it.
The decorations of this and the supper room, which is really the ladies ordinary, will consist of large palms, ferns and flowers, artistically ranged around the sides by Mr JS Murray, the well known florist. There will be some thirty-six tables seating four persons each and at the end of the room is a large horse shoe shaped carving table behind which six stalwart cooks will deal out the viands called for while two monstrous ice wells will contain the oysters.
The menu which has been prepared
Under special supervision of Herr Louis Feltman, the chef de cuisine of the Windsor, is a very elaborate one.
During the serving of the Haggis, the pipers will render several songs dear to the Scottish heart.
The piece de resistance is a large pyramid of nougat, filled with sugar flowers and flanked on each side by two almost as large fruit and macaroon pyramids.
Refreshments during the ball will be served in the clubroom. Vice-president, Sir Donald A Smith, and the officers of the society will receive the guests from nine till half past, when dancing will commence.