Nyogtha, Volume II, Issue VI

Okay, I’ve been sick all week, and all of Saturday was spent revolving around my cousin’s wedding, meaning I had no down time and just got myself even sicker to the point where my voice is totally gone. So you’re getting something short and sweet from me that will still be on time, and yet allow me to go back to bed.

Arundel Castle

Any castle dating back nearly 1000 years in bound to have a menagerie of ghostly legends and Arundel Castle is no exception to that rule. Arundel’s construction began in 1068, by the Earl of Arundale, Roger de Montgomery. The castle stands in West Sussex and stands on banks along the Arun River.

When King Henry I died in 1135, his will bequeathed the castle to his wife Adeliza of Louvain. With her new husband, William D’Albini, they began to add to the Castle. In 1155, Henry II helped to construct most of the Stone Castle, and bequeathed the title, Earl of Arundel to his father-in-law. Even now, Arundel Castle remains in the hands of the D’Alibini family, having the estate passed down through female heiresses. In the many centuries that have passed, the name holding the castle has changed from D’Albini to Fitzalans to the current name of Howard, but all can trace their lineage back to D’Albini. It is also the current seat of the Dukes of Norfolk.

From 1400 to 1600, the Howard’s and Arundel Castle played a large part in English history. Members of the family were participants in the War of the Roses and the English Civil War. Famous names a history buff might recognize that dwelled within Arundel Castle and/or bore the family name include the Second Duke of Norfolk, Lord Howard of Effingham. He was one of Sir Francis Drake’s right hand men during his defeat of the Spanish Armada in 1558. Another is the Earl of Surrey who was uncle to Anne Boleyn and Catherine Howard, both of whom went on to marry Henry VIII. One Howard, Thomas, was even engaged to marry Mary, Queen of Scots, before being executed for treason. The family and castle have even been home to Two Cardinals and a Saint.

The remains of the castle that one can visit today were primarily restored and added to in the 18th and 19th centuries. This work was undertaken by the 15th Earl and the architect C.A. Butler.

But even with the fascinating and rich history of such a historic castle, one cannot help but note that the same holds true for the undead that lurk in the castle’s corridors. Five ghosts haunt this castle, all with distinct and notable personalities.

The first is Roger De Montgomery himself, keeping watch over his home all these years. Supposedly the founder of Shrewsbury Abbey loved his castle so much he chose to spend eternity there instead.

The next and most famous ghost dates back to Charles II. He is known simply as ” The Blue Man.” This ghost is dressed in an all blue silk suit and is always found in the library, scouring books for information. He is believed to be a Cavalier of some sort.

The third ghost is the abused ghost of a young kitchen servant. Supposedly the abuse by his master was so great he was murdered. His ghost still haunts the kitchen where he can be both seen and heard scrubbing pots and pans.

The fourth ghost is seen in Hiorne’s tower. It is a female and appears in a dress of shimmering white. This ghost is believed to have thrown herself from the tower due to unrequited love.

The final ghost appears innocent but is actually the most dangerous of them all. It appears as a small white dove and flies around the windows of the castle. The bird appears to foretell the death of someone connected with the castle, almost always a Howard.

Guiley, Rosemary Ellen. Encyclopedia of Ghosts and Spirits, The. New York:
Checkmark Books, 2000

Underwood, Peter. A Gazeterr of British Ghosts. London: Pan Books Limited, 1973.

Whitaker, Terence. Haunted England. Chicago: Contemporary Books, 1987.


Since I’m stuffed up to the point of not being able to breathe, it only makes since that my recipe this week is everyone’s favorite home remedy for being sick: Chicken Noodle Soup.


4.5 to 5 pounds cut up frying chickens, skin removed if desired
8 cups water
1 cup chopped onions
1 cup chopped celery
1 cup celery leaves
1 bay leaf
2 teaspoons salt
One-half teaspoon pepper
One-fourth teaspoon poultry seasoning
5 carrots, cut into one-half inch slices
1 cup or 1 3/4th ounces uncooked wide egg noodles
1 11 ounce can sweet corn kernels, UNDRAINED (if you’re going to use canned veggies, never drain them, as all the nutrients are now in the liquid.

1. In a 4 quart Dutch oven or stockpot, combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper and poultry seasoning. Bring to a boil. Cover; simmer 45 minutes or until chicken is fork-tender, no longer pink and juices run clear. Add carrots; cook 15 minutes.

2. Remove chicken from Dutch oven. Cut meat from bones. Skim off and discard fat from soup. Return meat to soup. Bring to a boil. Reduce heat to low; simmer uncooked for 10 to 15 minutes or until carrots are almost tender.

3. Add noodles and corn. Return to a boil. Cook over medium heat for 10 to 15 minutes or until noodles are tender. Remove celery leaves and bay leaf. If desired, garnish with chopped parsley.


That’s it. I’m done. I’m off to bed. The end.



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