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Stone found below St. Patrick's Well. St. Patrick's Cathedral, Dublin, Ireland. Other places named after Saint Patrick include: Patrickswell Lane, a well in Drogheda Town where St. Patrick opened a monastery and baptised the townspeople. Ardpatrick, County Limerick (from Irish Ard Pádraig, meaning 'high place of Patrick') [143] [failed ...
This is an accepted version of this page This is the latest accepted revision, reviewed on 13 February 2025. Cultural and religious celebration on 17 March For other uses, see Saint Patrick's Day (disambiguation). Saint Patrick's Day Saint Patrick depicted in a stained-glass window at Saint Benin's Church, Ireland Official name Saint Patrick's Day Also called Feast of Saint Patrick Lá Fhéile ...
St. Patrick's Breastplate (tune - Tara) in the Irish Church Hymnal (1890) by Irish composer Thomas Richard Gonsalvez Jozé (1853–1924). St. Patrick's Breastplate (tune - St. Patrick, and for verse eight - Gartan) (1902), by Irish composer Charles Villiers Stanford (1852–1924) – see above. This is the best known arrangement of this hymn.
Muirchú moccu Machtheni (Latin: Maccutinus), usually known simply as Muirchú, (born sometime in the seventh century) was a monk and historian from Leinster.He wrote the Vita sancti Patricii, known in English as The Life of Saint Patrick, one of the first accounts of the fifth-century saint, and which credits Patrick with the conversion of Ireland in advance of the spread of monasticism.
Pardon our St. Patrick's Day pun, we couldn't help tossing in a little humor in honor of March 17, a holiday well-suited to corny jokes about rainbows, magical elves and all things Irish.
The only old Irish texts of greater age are fragmentary glosses found in manuscripts on the continent. Muirchu, Vita sancti Patricii; Tírechán, Collectanea; notulae in Latin and Irish on St. Patrick's acts, and additamenta, charter-like documents later inserted into the manuscript; Liber Angeli ('The Book of the Angel') (640 x 670), written ...
Corned Beef. Corned beef and cabbage is an Americanized twist on the more traditional bacon and cabbage dish that was brought to the U.S. by Irish immigrants in the late 19th century.
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