Joy To The World


Joy to the world, the Lord is come!
Let earth receive her King;
Let every heart prepare Him room,
And heaven and nature sing,
And heaven and nature sing,
And heaven, and heaven, and nature sing.

In the days of Isaac Watts, the author of this hymn, there was in England extreme prejudice against newly-composed hymns.  Congregations were strictly devoted to singing the Psalms in worship.  So Watts reworked certain Psalms in freer and more spontaneous versions.  In 1719, he published Psalms of David, Imitated in the Language of the New Testament, creating a new style of church music.

“Joy to the World” is based on Psalm 98, which tells of the Messiah’s coming and kingdom.  The reader may be able to see Watts’s first stanza in Psalm 98:2-3—and the arrival of a victorious King.  The second stanza is drawn from verses 4-8—through the praise of all creation.  The fourth stanza is seen in verse 9 –God’s righteous and loving reign.

Watts strayed a little from Psalm 98 when he wrote the third stanza to this hymn—“No more let sins and sorrows grow/Nor thorns infest the ground.”  This seems to be a direct command from the divine King Himself.  Then Watts returns to the psalm, imitating the last sentence in verse 3—“He comes to make His blessings flow/Far as the curse is found.”

Set to a tune by the greatest of all English composers, George Friedrich Handel, “Joy to the World” can powerfully fill the heart with the joy of Christ’s coming, especially when sung standing with a congregation on Christmas Eve!

– From the book The Carols We Love by Daniel Partner, Published by Barbour Publishing, Inc


Heavenly Mix

Ingredients

2 cups butter
2 cups white sugar
2 cups corn syrup
1 (17.5 ounce) package crispy corn and rice square cereal
1 (17.5 ounce) package crispy rice cereal squares
1 1/2 cups sliced almonds
1 cup sweetened flaked coconut

Directions

  1. In a large bowl or disposable roasting pan, toss together the corn and rice cereal, rice cereal, almonds and coconut.
  2. Combine the butter, sugar and corn syrup in a large saucepan and bring to a boil. Once boiling, continue to cook for 3 minutes. Pour over the cereals, using a large wooden spoon to stir the mixture until evenly coated. Spread out on a cookie sheet to cool. Store in an airtight container at room temperature.
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