Huge turnout for–'Brother Eddie'
Prince Alfred Lodge No 233, the oldest lodge in Bermuda on the Grand Registry of England with roots dating back to June 1702, has a new Worshipful Master. He is Wor. Bro Edward (Eddie) Robinson, who can best be described as a mason on the move.
Known far and wide simply as (Eddie), or Wor. Bro Eddie, he can lay claim to a most interesting Masonic career. His "mother lodge" is Scottish, to be exact, Somers Isle Lodge 1503 on the Grand Registry of Scotland, the Temple of which is on Hog Bay Level, Sandys.
His knowledge and masterly application of Scottish ritual has gained for him the rank of Honorary Grand Marshall of the Grand Lodge of Scotland. Just four months ago, he visited the Grand Lodge of Scotland in Edinburgh.
Eddie is also Chaplain in the Royal Order of Scotland; and he's an Honourary Member of the Grand Lodge of Maryland, USA.
The question may be asked as to how he became Wor. Master of historic English Prince Alfred. In the earliest days of its centuries-old existence, Prince Alfred was called Somerset Lodge, attracting to its ranks many of the movers and shakers at the Royal Naval Dockyard and other parts of the country.
It is strategically located between the two banks in Somerset, and is virtually a stone's throw from Eddie's residence.
After making friendly visits and being otherwise connected with many of its officers and members, he became an affiliate Prince Alfred member.
And as circumstances would have it, he is now its perfectly English imbibed ruler. He was installed by his good friend and fellow traveller Wor. Bro. Christopher N. Davies.
There was a huge turnout of brethren from all three, English, Irish and Scottish Constitutions to salute the Wor. Msaster both in the lodge at labour, and later at the banquet in the hall below. The newly installed master traditionally provides the banquet. Eddie who operates his own taxi-business, coincidentally is professional chef.
He laid it on superbly for his guests from their shrimp cocktail starter through the Vol au Vent turkey princess; olive-oil roasted potatoes, topped off with chocolate mint mousse and cheese platter and biscuits and fine wine.
