From time immemorial, Masons have enjoyed their food and beverage. Wherever our ancient Brethren met, whether in temporary lodges adjoining the mighty cathedrals, in the homes of patrons, or even the 18th century tavern, a tankard of ale and a good dinner were part of our early Craft. The festive board honored Brethren being initiated or passed. The festive board taught the work of the fraternity and served as a respite from the grim realities of the day.

During the Revolutionary War, even a meager festive board served to buck the spirits of Colonial men, facing the grim odds of fighting the biggest and most well-trained army in the world.

As part of this tradition, the Lincoln Valley hosted a Table Lodge on Wednesday, December 18th. Thirty Brethren gathered to enjoy fellowship and a great dinner of prime rib sandwiches and cole slaw.

This Table Lodge was opened in the Entered Apprentice degree, which allowed us to welcome Raul Ochoa, working toward his proficiency in the EA Degree at Lancaster Lodge #54.

Don Albrecht, 32° KCCH served as Venerable Master, leading the Brethen in the traditional toasts. With the cannons (glasses) charged (filled) with red or white wine, Brethren rose to propose toasts. Don then gave the order to “Ready, Aim, Fire, Order, Arms” and the glasses were held up, drinks downed, and slammed down on the table in unison (though perhaps less so as the toasts progressed), echoing the fire of the cannons.

The Table Lodge is always a fun tradition, whether a formal setting or informal as was the case at the Scottish Rite, and the Brethren enjoy a relaxing occasion to get together and enjoy a few drinks and fellowship.