Brethren, I had the great pleasure this afternoon to accept an invitation from Wor Bro Ladislav Balanti, the Hungarian Brother who is current Master of Abbotts Cross Masonic No 814. Ladislav, had laid on a treat for his fellow Lodge Members by preparing and cooking a Hungarian Goulash meal complete with freshly prepared bread that he had made earlier this morning. The meal was extremely tasty and was enjoyed by all present.
Warrant 814 can trace its origins to a memorial submitted to The Grand Lodge Board of General Purposes in Dublin on the 7th December 1959, for a new warrant to meet at the old Whiteabbey,Hall, beside the Railway station in Newtownabbey and to have the title “Abbots Cross Lodge” – Memorial signed by twenty-two brethren from various Lodges and recommend John S. Downey (P.M. 512) as first W.M.; Matthew Gray (572) as S.W. and Robert Moore (416) as J.W. and the Memorial was recommended by Lodges 161, 512 and 180 and the P.G.M. & D.P.G.M. of Antrim.
We know from the Minutes of the Board that at their meeting on the 17 February 1960 – The Board recommended the issue of a New Warrant to establish a Lodge at Newtownabbey to be called “Abbots Cross” No 814, which will meet in Whiteabbey. The Memorial was recommended by Lodges Nos. 161, 180 and 512 and by the P.G.M. and P.D.G.M. Antrim. The
New Warrant was issued by Grand Lodge on 3 March 1960. The Warrant No 814 was reissued to brethren to form `Abbots Cross Lodge’ in the Masonic Hall, Station Road, WHITEABBEY, Newtownabbey, Co. Antrim, 3 March 1960. We also know that the Lodge moved up to the new Whiteabbey Masonic Centre in 1985 and has worked there ever since.
Brethren it was good to see Rt Wor Bro Robert Thompson, one of our past Provincial Grand Master’s present today, and we managed a short chat about the forthcoming Tercentenary. Once we had all eaten, the Lodge members held a ballot with plenty of prizes before we all eventually set off homeward. I would just close by commending Wor Bro Ladislav for this excellent idea giving us all a taste of proper Hungarian cooking. A job well done.
Robert Bashford.