Queensbury Dialect

Queensbury dialect preserved

QUEENSBURY is proud of 83-year-old Mrs. Zilpha Tempest. of 133, Holgate Place, and her niece. 70-year old Mrs. Emma Hardy, of 124, West End – they have preserved the Queensbury dialect for posterity.

At Castle Museum, York, their voices have been taken on a tape recording which is to be kept as the exhibit of the typical dialect of this area.

Already nearly 300,000 people have heard the recording at the museum-including special parties from Queensbury-but Mrs. Tempest and Mrs. Hardy seem quite unmoved by their sudden rise to prominence.

The story of how Mrs. Tempest and Mrs. Hardy were selected for the preservation of a fast-dying dialect goes back a number of years to a time when a dialect student, Miss Pamela Ambler, of Fagley Road, Bradford, arrived in the village in search of genuine material.

She was immediately sent to Mrs. Tempest and Mrs. Hardy-and so began a weekly series of visits during which Miss Ambler gained; much valuable information, “We gave her about 3,000 words”, says Mrs. Hardy.

Later Miss Ambler appeared with a Mr. Stanley Ellis, who recorded their voices for his collection. Next came the B.B.C., who wanted a sample of Queensbury dialect. “I heard a bit on Children’s Hour once.” says Mrs. Hardy.  Lastly came the recording for posterity at York.

Both Mrs. Tempest and Mrs. Hardy were born in Queensbury and have never spoken anything else but the local dialect.

Both think that dialect should be spoken to save it from dying out altogether:

People make a habit of calling on them for explanations of dialect words.

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6 thoughts on “Queensbury Dialect

    • Jeff,
      I used to eat them when a lot younger. Not had them for many years, I can’t remember what actually went into them. Have just been discussing this with my wife and the Mirfield version is quite different to the Queensbury one.

      can you post the recipe on the site so all can have a look and possibly a go at making them?

      I could start an “Old Queensbury Delicacy” page on which we could place lots of old recipes.

  1. There are many ways to do Blutherups. My sisters do it differently from my wife. Either way suits me.
    Susan Langford (nee Burnell) method.
    You will need for 4-5 portions, Ikg potatoes
    1 large onion
    1 tin of corned beef
    1-2 oxo cubes
    Gravy granules.
    Method.
    Peel and slice the spuds 4-5mm thick put them in large casserole or deep roasting tin,
    Peel and coarsely chop the onion, put in withe the spuds.
    Crumble the tin of corned beef and add to the spuds and onion. Cover it all with water then stir in the oxo cubes. Put the lid on.
    Put in the middle of the oven gas mark 3, until the spuds are soft. Add gravy grannies to thicken as required.
    Serve with yorkshires. Delicious.

    Judith Pinder (nee Langford)
    As above except the sliced potatoes are first fried, thenall ingredients are cooked in deep skillet or sauté pan on the hob
    Seasoning to taste. Perhaps a little Worcester sauce or Chop sauce.

  2. Pingback: Do you speak Yorkshire? - Page 6 - UK Motorbike Forum

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