You get a Scandinavian two-fer today, having to do with the Swedish calendar in effect in the early 18th century and beer prohibition in Iceland.
The Swedish calendar (Svenska kalendern) or Swedish style (Svenska stilen) was a calendar in use in Sweden and its possessions from 1 March 1700 until 30 February 1712. It was one day ahead of the Julian calendar and ten days behind the Gregorian calendar. In November 1699, the Government of Sweden decided that, rather than adopt the Gregorian calendar outright, it would gradually approach it over a 40-year period. The plan was to skip all leap days in the period 1700 to 1740. Every fourth year, the gap between the Swedish calendar and the Gregorian would reduce by one day, until they finally lined up in 1740. In the meantime, this calendar would not be in line with either of the major alternative calendars and the differences would change every four years.
In accordance with the plan, February 29 was omitted in 1700, but the Great Northern War stopped any further reductions from being made in the following years.In January 1711, King Charles XII declared that Sweden would abandon the calendar, which was not in use by any other nation, in favor of a return to the older Julian calendar. An extra day was added to February in the leap year of 1712, thus giving it a unique 30-day length. February 30th has never existed in any other modern calendar.
In 1753, one year later than England and its colonies, Sweden introduced the Gregorian calendar. The leap of 11 days was accomplished in one step, with February 17 being followed by March 1. Easter was to be calculated according to the Easter rules of the Julian calendar from 1700 until 1739, but from 1700 to 1711, Easter Sunday was dated in the anomalous Swedish calendar, according to its own rules. In 1740, Sweden finally adopted the “improved calendar” already adopted by the Protestant states of Germany in 1700 (which they used until 1775). Its improvement was to calculate the full moon and vernal equinox of Easter according to astronomical tables, specifically Kepler’s Rudolphine Tables at the meridian of Tycho Brahe’s Uraniborg observatory (destroyed long before) on the former Danish island of Hven near the southern tip of Sweden. In addition to the usual medieval rule that Easter was the first Sunday after the first full moon after the vernal equinox, the astronomical Easter Sunday was to be delayed by one week if this calculation would have placed it on the same day as the first day of Jewish Passover week, Nisan 15. It conflicts with the Julian Easter, which could not occur on the 14th day of the moon (Nisan 14), but was permitted on Nisan 15 to 21 although those dates were calculated via Christian, not Jewish, tables. The resulting astronomical Easter dates in the Julian calendar used in Sweden from 1740 to 1752 occurred on the same Sunday as the Julian Easter every three years but were earlier than the earliest canonical limit for Easter of March 22 in 1742, 1744 and 1750.
After the adoption of the Gregorian solar calendar in 1753, three astronomical Easter dates were one week later than the Gregorian Easter in 1802, 1805 and 1818. Before Sweden formally adopted the Gregorian Easter in 1844, two more should have been delayed in 1825 and 1829 but were not. Finland was part of Sweden until 1809 when it became the autonomous Grand Duchy of Finland within the Russian Empire due to the Finnish War. Until 1866, Finland continued to observe the astronomical Easter, which was one week after the Gregorian Easter in 1818, 1825, 1829 and 1845. However, Russia then used the Julian calendar and Julian Easter so the comparison given above applies: that the astronomical Easter agreed with the Julian Easter about every third year but was sometimes earlier than March 22 in the Julian calendar.
In Iceland, Beer Day (Icelandic: Bjórdagurinn or Bjórdagur) is celebrated every year on March 1, honoring the elimination of the 74-year prohibition of beer. Beer prohibition lasted from January 1, 1915 to March 1, 1989. In a 1908 referendum, Icelanders voted in favor of a ban on all alcoholic drinks, going into effect Jan. 1, 1915. In 1921, the ban was partially lifted after Spain refused to buy Iceland’s main export, fish, unless Iceland bought Spanish wines; then lifted further after a national referendum in 1935 came out in favor of legalizing spirits. Strong beer (with an alcohol content of 2.25% or more), however, was not included in the 1935 vote in order to please the temperance lobby—which argued that because beer is cheaper than spirits, it would lead to more depravity.
As international travel brought Icelanders back in touch with beer, bills to legalize it were regularly moved in parliament, but inevitably were shot down on technical grounds. Prohibition lost more support in 1985, when the Minister of Justice (himself a teetotaler) prohibited pubs from adding (legal) spirits to legal non-alcoholic beer (called “pilsner” by Icelanders) to make a potent imitation of strong beer. Soon after, a full turnout of the upper house of Iceland’s Parliament voted 13 to 8 to permit the sale of beer, ending prohibition.
On the first Beer Day, Ölstofan bar owner Kormákur Geirharðsson recalls in The Reykjavik Grapevine:
I remember a lot of drinking and a lot of pissing all night long and the next days, and it [was] not stopping. This was the day Icelanders took the step to try to become civilized. Ölstofan was not open then, but the idea of owning a bar started there.
Following the end of prohibition, Icelanders have celebrated every Beer Day by drinking beer in various bars, restaurants, and clubs. Those located in Reykjavík are especially wild on Beer Day. A Rúntur (pub crawl) is a popular way of getting to know the various bars and beers in this city, many being open until 4:00 a.m. the next day. The legalization of beer remains a cultural milestone in Iceland, and a major seismic shift in the nation’s alcoholic beverage preference. Beer has today become the most popular alcoholic beverage of choice in Iceland.
To celebrate Sweden’s and Iceland’s faltering steps forward in calendar development and beer consumption I present a new Scandinavian recipe for beef stew with beer and rye bread from this website (slightly edited): http://www.newscancook.com/episodes/hearty-beef-stew-with-beer-and-rye-bread/ The recipe is not unlike other recipes for beef in beer that can be found throughout northern Europe, but it is new for Scandinavia. It does use a different method for browning the meat and onions that is attractive. Use a dark Scandinavian beer if you can find it. I don’t drink alcohol, but as with all such recipes I recommend accompanying the dish with the same beer that you cook with. When cooking with alcohol it is a hard and fast rule of mine not to use anything in the recipe that I would not normally offer to drink.
Scandinavian Beef Stew with Beer and Rye Bread
3 lb/1.4 kg beef brisket, cut into 1 ½ inch (3-4cm) pieces
1 onion, peeled and chopped
3-5 cloves garlic, peeled and chopped
1 tbsp cooking oil
2 carrots, peeled chopped
2 bay leaves
1 tsp black peppercorns
1 handful dried porcini, or other dried mushrooms
1 cup/2.5 dl dark beer
1 or 2 slices dried, dark rye bread, in pieces
1-2 tbsp butter
Preheat the oven to 500˚F (250˚C). Place a heavy cast iron pot with lid in the oven when you turn it on.
When the oven is hot, take the oven-proof dish out. Add the meat, onion and oil. Leave them to brown for 2 minutes, stirring once or twice, then add the rest of the ingredients. Season with salt to taste. Put the lid on.
Return the dish to the oven, reduce the heat to 200˚F (95˚C) and leave for 3-4 hours. Try not to open the dish or pot before serving.