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Lodge Activities Update: 2010 |
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JANUARY 16th 2010—JANUARY MEETING
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CONSECRATED 29th OCTOBER 1898 |
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Albert Lucking Lodge 2717 |
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PROVINCE OF ESSEX |
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Our Worshipful Master, W/Bro Bill Fraser having taken us to the third degree, he then invited W/Bro John Jones into the chair to perform the ceremony of raising. This, W/Bro John performed superbly with full |
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support of the officers. The event earned the praise of the preceptor as this was the first time the degree had been performed with new officers and yet the ceremony had been practised only twice before the meeting; this was due to the intervention of Christmas and a cancelled LOI due to heavy snow—a marvellous effort by all. The W/M was back in control for the festive board with his favourite dish Haggis; a suitably dressed Scottish guest then kindly gave the address to the Haggis… The full menu was: Haggis, Neeps and Tatties Pork Chops with Grain Mustard Sauce with Saute Potatoes and Buttered Cabbage Fresh Fruit Salad and Ice Cream Traditional English Cheese Board with Savoury Biscuits Tea & Coffee |
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FEBRUARY 20th 2010—FEBRUARY MEETING
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The meeting was sadly marked by the loss of W/Bro Doug Innell who died 8th February. An eulogy was shared with W/Bro Bill Fraser giving a brief history of Doug’s naval life and our Secretary of his Masonic career. |
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Doug had been a member of the Lodge for 53 years and secretary for 14. Freemasonry played a very important part in Doug’s life. The lodge stood to order in his memory. W/Bro Cliff Thoms then entered the Lodge ably assisted by his ADC. They then both witnessed along with the rest of the brethren and visitors a superb passing ceremony. Our W/M Bill Fraser provided a high standard of work which permeated to all his officers. Bro Stamps presented the tools, W/Bro Willis the tracing board and Bro Andy Latham his excellent second degree charge. The afternoon and evening festive board went like a dream and W/Bro Thoms stayed until the very end; something rare amongst visiting APGM.s The full menu was: Chopped Egg and Onion Mixed Salad Steak and Kidney Pudding with Creamed Mash Potatoes, Peas & carrots Vanilla Crème Brulée Traditional English Cheese Board with Savoury Biscuits Tea & Coffee |