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Spring 2008
Issue 44

Letter from the Editor
Grand Lodge News
News and Views
On The Level
International News
Beyond the Craft
A Fresh Eye
European Grand Master's Conference
Secrecy and Suppression
What is the Central Purpose?
Mysteries of the Standing Stones
Texas and the Alamo
The Potters' Art
Brother Lightfoote's Journal
Review: Masonic Networks and Connections
Review: Seeing the Light
Review: Western Esotericism and Rituals of Initiation
Review: Masonically Speaking
Letters to the Editor
Internet
Library & Museum of Freemasonry
Grand Lodge Quarterly Communication
Masonic Charities
Canon Richard Tydeman: Without Detriment
Copyright 1997-2008
Grand Lodge Publications Ltd
Designed and Maintained by: Cyberpoint Limited

FREEMASONRY TODAY
Book Review


    MASONICALLY SPEAKING, Yasha Beresiner

Lewis Masonic, Hersham, 2007. Paperback, 128pp, £9.99. ISBN 13: 978-085318274-0

The author has prepared for the reader’s delectation a veritable Banquet. Observing that Masonic speeches, both traditionally and in the experience of almost every new initiate, are usually associated with eating, he has arranged his chapters in the form of a menu of seven or more courses calculated to satisfy the most demanding of diners.
     As Pre-dinner Drinks are served, preparation comes under consideration and, with Hors d’oevres, speaking during the meal is examined. The Soup brings the subject of after dinner speaking generally into focus while the Fish Course concentrates specifically on formal Masonic toasts.
     Lectures and talks, not surprisingly, form the Main course of this repast and are followed by Desserts and Coffee introducing the valuable subjects of surprise and initiative, while Cheeses and Petits Fours account for the bibliography and other useful references. Which matters Wines, Liqueurs and Spring Waters represent, I must leave the reader to discover. All these elements are thoroughly examined and wittily presented, often in the context of the writer’s own vast experience. They may equally be digested by the newly weaned as well as savoured by those more gastronomically aware.
     Several of these courses are interlarded with interesting historical references, so introducing another level of interest as well as placing them in an overall context. Very importantly, they are liberally seasoned throughout with more than 130 carefully selected anecdotes serving to enhance the flavour. These are a particular feature of the book having been tried and tested, we are assured, by the author and found to be successful. They are numbered for reference and listed, as are bullet point from the text, at the end of each chapter. The anecdotes are also listed by subject at the end of the book.
     Nor has presentation been neglected: illustrations drawn from a pleasing variety of sources bring welcome splashes of colour throughout the volume. It is a conveniently small, attractive laid out book containing a wealth of practical information and advice. Its objective is that you should enjoy your dinner, even if you are the speaker! I believe it will achieve that aim for most of those who choose to take up its challenge.

David Sermon


  Issue 44, Spring 2008
© Grand Lodge Publications Ltd 1997-2008