Easter in England Easter it is a time for the giving and receiving of presents which traditionally take the form of an Easter egg and hot buns. The Easter egg is by far the most popular emblem of Easter, but fluffy little chicks, baby rabbits and spring time flowers like daffodils, dangling catkins and the arum lily are also used to signify the Nature's awakening. Nowadays Easter eggs are usually made of chocolate or marzipan or sugar. True Easter eggs are hard-boiled, dyed in bright colours, and sometimes elaborately decorated. Colouring and decorating the festival eggs seems to have been customary since time immemorial They can be dipped into a prepared dye or, more usually, boiled in it, or they may be boiled inside a covering of onion peel Natural dyes are often used for coloring today. They are obtained from flowers, leaves, mosses, bark, and wood-chips. Egg-rolling is a traditional Easter pastime which still flourishes in Britain. It takes place on Easter Sunday or Monday, and consists of rolling coloured, hard-boiled eggs down a slope until they are cracked and broken after which they are eaten by their owners. In some districts this is a competitive game. But originally egg-rolling provided an opportunity for divination. Each player marked his or her egg with an identifying sign and then watched to see how it sped down the slope. If it reached the bottom unscathed, the owner could expect good luck in the future, but if it was broken, unfortune would follow before the year was out, Eating hot cross buns at breakfast on Good Friday morning is a custom which is also flourishing in most English households. Formerly, these round, cakes marked with a cross, eaten hot, were made by housewives who rose at dawn; for the purpose, or by local bakers who worked through the night to have them ready for delivery to their customers in time for breakfast. There is an old belief that the true Good Friday bun — that is, one made on the anniversary itself — never goes moldy, if kept in a dry place. It was once also supposed to have curative powers, especially for ailments like dysentery, diarrhea, whooping cough, and the complaint known as "summer sickness". Within living memory, it was still quite usual in country districts for a few buns to be hung from the kitchen ceiling until, they are needed. When illness came the bun was finely grated and mixed with milk or water, to make a medicine, which the patient drank.
Easter in England Easter it is a time (Пасха – это время ) for the giving and receiving of presents (дарения и получения подарков) which traditionally take the form (которые традиционно делают в форме) of an Easter egg (пасхальных яиц) and hot buns (и горячих булочек). The Easter egg is (пасхальное яйцо) by far the most popular emblem of Easter (это самая популярная эмблема Пасхи), but fluffy little chicks, (но толстый маленький цыпленок) baby rabbits (крольчонок) and spring time flowers like daffodils (весеннецветущие цветы, такие как нарциссы), dangling catkins and the arum lily are also used to signify the Nature's awakening. Nowadays Easter eggs (Сегодня пасхальные яйца) are usually made of chocolate or marzipan or sugar (обычно делают из шоколада или марципана или сахара). True Easter eggs (настоящие пасхальные яйца) are hard-boiled (сваренные вкрутую), dyed in bright colours (окрашены в разные цвета), and sometimes elaborately decorated (и иногда продуманно украшены). Colouring and decorating the festival eggs (раскрашивание и украшение праздничных яиц) seems to have been customary (выглядит общепринятым) since time immemorial (с незапамятных времен) They can be dipped (они могут быть опущены) into a prepared dye or, more usually,(в приготовленную краску, или , более обычно) boiled in it (вскипячены в ней), or they may be boiled inside a covering of onion peel (или они могут быть сварены в луковой шелухе.) Natural dyes are often used for coloring today (натуральные красители также используются как краска сегодня). They are obtained from flowers (они получены из цветов), leaves, mosses, bark, and wood-chips (листьев, мхов, кораллов и частиц дерева). Egg-rolling (катание яиц) is a traditional Easter pastime (традиционное пасхальное времяпровождение) which still flourishes in Britain (которое все еще процветает в Британии). It takes place on Easter Sunday or Monday (оно имеет место в пасхальную субботу или понедельник), and consists of rolling coloured (и состоит из катания разноцветных) , hard-boiled eggs (сваренных вкрутую яиц) down a slope (вниз по наклону) until they are cracked and broken (пока они не треснут и не сломаются) after which they are eaten by their owners (после чего они съедаются их владельцами). In some districts (в некоторых районах) this is a competitive game (это конкурентная игра). But originally egg-rolling (но в основном катание яиц) provided an opportunity for divination (обеспечивает возможность для предсказаний). Each player marked his or her egg (каждый игрок делает его или ее яйцо) with an identifying sign (с личным знаком) and then watched to see (и затем смотрят, чтобы увидеть) how it sped down the slope (как оно ускоряется вниз по наклону). If it reached the bottom unscathed (если оно достигло дна невредимо), the owner could expect good luck in the future (владелец может ожидать удачи в будущем), but if it was broken (но если оно сломалось), unfortune would follow before the year was out (несчастье может последовать до конца года). Eating hot cross buns at breakfast (еда горячих булочек в виде креста) on Good Friday morning (в утро Святой Пятницы) is a custom which is also flourishing (это тоже обычай, который процветает) in most English households (в большинстве английских домов). Formerly, these round cakes (прежде это были круглые пироги), marked with a cross (отмеченные крестом) , eaten hot (съедались горячими), were made by housewives (их делали домохозяйки) who rose at dawn (поднявшись на рассвете); for the purpose (для этой цели), or by local bakers (или местными булочниками) who worked through the night (которые работают всю ночь) to have them ready for delivery (чтобы быть готовым поставить) to their customers in time for breakfast (их клиентам ко времени завтрака). There is an old belief (это старое поверье) that the true Good Friday bun (что истинная булочка на Святую Пятницу) — that is, one made on the anniversary itself (это сделанная непосредственно в годовщину (год назад)) — never goes moldy (никогда не испортится), if kept in a dry place (если хранится в сухом месте). It was once also supposed to have curative powers (она также, как предполагается, имеет лечебную силу), especially for ailments (особенно для таких болезней) like dysentery, diarrhea (как дизентерия, диарея), whooping cough (лающий кашель), and the complaint known as "summer sickness" (и жалобы на так называемые летние болезни). Within living memory (на памяти), it was still quite usual in country districts (это еще совершенно обычно в деревенских районах) for a few buns to be hung from the kitchen ceiling until (чтобы несколько булочек вешали под кухонным потолком), they are needed (для такой нужды). When illness came (когда приходит болезнь) the bun was finely grated (булочку натирают (крошат)) and mixed with milk or water (и смешивают с молоком или водой), to make a medicine (чтобы сделать лекарство), which the patient drank (которое пациент выпивает).
