#8: Yule Log
The tradition of burning the Yule Log dates before medieval times, originally a Nordic tradition. The word Yule refers to the old Winter Solstice festivals in Scandinavia and other parts of northern Europe, such as Germany. The Yule Log was originally a whole tree, that was carefully chosen and brought into a house with great ceremony. The larder end of the log would be placed into the fire while the rest of the tree stuck out into the room. It was thought to be very important that the person who lit the log had clean hands.
Different countries use different types of wood. In England they use Oak, in Scotland they used Birch, and in France they used Cherry. In France, the log is often sprinkled in wine before it is burnt, making and aroma seep through the house. People sometimes sprinkled different chemicals on the Yule log so that the log would burn with different coloured flames! They used:
Potassium Nitrate = Violet
Barium Nitrate = Light Green
Borax = Dark Green
Copper Sulphate = Blue
Table Salt = Bright Yellow
Currently, a Chocolate Yule Log or 'bûche de Noël' is now a popular Christmas desert or pudding. It is traditionally eaten within France and Belgium, where they are known as 'Kerststronk' in Flemish. They are made with chocolate sponge and cream. The outside is painted with chocolate icing to make it look like a bark covered log. Some people even add edible decorations to this delicious dessert.
