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From: arnold roepken <>
Subject: [NYKINGS] Re: II Annual Message on Corned Beef and Cabbage
Date: Fri, 16 Mar 2001 08:06:40 -0400

Hello Listers
Last year there were several discussions on the net
about why we in America have this traditional repast on
March 17. I have not seen anything on the subject this
year, I offer you a repeat of last years letter.
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The history of the current St.Patrick's day meal has a
history unto itself and should not be compared with any
of the other myths of Ireland.
When the sailing ships of the mid 1800s would leave the
docks in New York, they would take their meats to sea with
them, in barrels filled with brine to preserve the meat. After
a trip to sea, they would return to port, and if there was any
meats left over, the ships-cook would make an extra buck
by selling the leftover meat to the poor women on the dock
at a penny a pound.
The Irish mothers who bought this meat, would boil it, to
rid it of the brine. After each boiling, the water would be thrown
out until the meat was edible. After a time, some clever Lady
found that the meat became more paletable, if cabbage was
cooked with it in the same pot, after a second boiling.
It was a means of putting a meal on the table for one's
family. It should be held up with pride and esteem, for those
who started in this country on an empty stomach.
I say to you all, if this sort of thing has no Irish tradition,
than there is no Santa Claus.

Happy St. Patrick's Day

Arnold W. Roepken in Garden City, NY
Genealogy means "Never say die".

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• [NYKINGS] Re: II Annual Message on Corned Beef and Cabbage by arnold roepken <>