"The Deer's Cry"

(also posted on Raising Pure Praise)


 Fearing attack by hostile Druids, Saint Patrick's companions journeyed uneasily with him to the hall of the Irish king, Laoghaire, to preach the Gospel of Christ's love and peace. None of the companions carried weapons.

Saint Patrick soothed their anxiety. Exhorting them to trust in the power of Christ, he led them in song.

While they approached the crossroad singing of Christ's enveloping presence, unbeknownst to them, a band of Druids lay hidden in ambush. But hours passed, and the Druid's saw nothing save "a stag leading his band of deer." Lochru, the Druid leader was sure he had heard the deer singing.

To this day, the song that Patrick and his friend sang as they passed by Lochru and his band is known as "The Deer's Cry."

For Saint Patrick's feast day this year, you can read the whole exciting story to your children from James A. Janda's book : (best for elementary-school kids; might be too wordy for preschoolers)

Invigorate your own trust in Christ with Saint Patrick's story but also with this beautiful setting of "The Deer's Cry" by Orthodox composer Arvo Pärt: (Read about the Arvo Pärt Project at St. Vladimir's Orthodox Theological Seminary here.)

"The Deer's Cry"
Christ with me, Christ before me, Christ behind me,
Christ in me, Christ beneath me, Christ above me,
Christ on my right, Christ on my left,
Christ when I lie down, Christ when I sit down,
Christ in me, Christ when I arise,
Christ in the heart of every man who thinks of me,
Christ in the mouth of every man who speaks of me,
Christ in the eye that sees me,
Christ in the ear that hears me,
Christ with me. 

I'm looking forward to sharing this musical-theological feast with my kids on March 17. 

As this is one of the rare years when St. Patrick's day falls before Lent proper, we'll also be enjoying an Irish fish and colcannon dinner. (You could inform your children that St. Patrick most assuredly never ate potatoes himself as those were imported to Europe from the Americas in the late sixteenth century. Liturgical traditions evolve, however. So it's spuds for us!)

St. Patrick Enlightener of Ireland

As a teenager he was kidnapped, taken from Briton (Scotland) to Ireland and forced into service as a shepherd. His response was a life of prayer. He prayed day and night. Let us strive to emulate Patrick who in the face of difficulties turned his thoughts toward God instead of ourselves. Let us be an example to our children by praying with them frequently and praying for them often.
Listen to the life of St. Patrick on the saint of the day podcast

You can read more at orthodoxwiki too.


Troparion - Tone 3

Holy Bishop Patrick,
Faithful shepherd of Christ's royal flock,
You filled Ireland with the radiance of the Gospel:
The mighty strength of the Trinity!
Now that you stand before the Savior,
Pray that He may preserve us in faith and love!

Kontakion - Tone 4

From slavery you escaped to freedom in Christ's service:
He sent you to deliver Ireland from the devil's bondage.
You planted the Word of the Gospel in pagan hearts.
In your journeys and hardships you rivaled the Apostle Paul!
Having received the reward for your labors in heaven,
Never cease to pray for the flock you have gathered on earth,
Holy bishop Patrick!

Prayer of Saint Patrick

Christ be with me, Christ within me,
Christ behind me, Christ before me,
Christ beside me, Christ to win me,
Christ to comfort and restore me.

Christ beneath me, Christ above me,
Christ in quiet, and in danger,
Christ in hearts of all that love me,
Christ in mouth of friend and stranger.

To celebrate This day with your kids during lent you could eat like he probably did and have porridge and fish and flatbread. see web page re 5th century Irish diet.

OAT FLATBREAD
Ingredients

1 cup large-flake rolled oats
1 cup whole wheat flour
3/4 tsp salt
1/2 tsp baking soda
1/4 cup margerine softened
2 tbsp malt syrup or honey

Preparation:
In food processor, process oats until finely ground, about 2 minutes. In large bowl, whisk together oats, whole wheat flour, salt and baking soda. Stir in margerine and malt syrup to form soft, crumbly dough. With fork, stir in 1/2 cup (125 mL) water to make soft ragged dough.

With lightly floured hands, press dough into ball; cover with tea towel and let stand for 10 minutes. Divide in half.

On lightly floured surface; roll out each half into 16- x 12-inch (40 x 30 cm) paper-thin rectangle; prick all over with fork. Transfer to greased or parchment paper–lined baking sheet.

Lightly brush with water; bake in 400°F (200°C) oven, rotating halfway through, until golden and crisp, about 10 minutes. Let cool on pan on rack. Break into pieces. (Make-ahead: Store in airtight container for up to 1 week.)