Category Archives: Eastern Europe

Polish Guide for Hebrew Gravemarkers

In an old Jewish shop in the Village Museum of Kielce (Muzeum Wsi Kieleckiej), I came across a very interesting poster to help Polish Jews inscribe gravestones in Hebrew.

Przykładowe Symbole Zawodu Zmarłego
Example Symbols of the Profession of the Deceased

Gęsie pióro – symbol skryby przepisującego Torę lub pisarza i literata
Goose feather – symbol of a scribe copying the Torah or a writer and intellectual

Wąż eskulapa – symbol lekarzy
Snake of Aesclepius (Caduceus) – symbol of a medical doctor

Możdzierz – symbol aptekarzy
Mortar – symbol of an apothecarist/pharmacist

Ekierka i cyrkiel – symbol inżynierów i architektów
Square and compass – symbol of engineers and architects

Lira lub harfa – symbol muzyków
Lyre or harp – symbol of musicians

Zegar – symbol zegarmistrzów
Clock – symbol of watchmakers

Napisy Nagrobne na Macewach
Tombstone Inscriptions on Matzevah
(with two columns, Hebrew column omitted here)

Tu pochowany (po nikbar) Here is buried
Ojciec father
Matka mother
Admor (nasz nauczyciel, pan i mistrz) rebbe (our teacher, lord, and master)
Cadyk (błogosławowionej pamięci) tzadik (of blessed memory)
Syn son
Córka daughter
Mężczyzna man
Kobieta woman
Kobieta (niezamężna) woman (unmarried)
Kobieta (zamężna) woman (married)
Moja żona my wife
Kohen (członek rodu kapłańskiego) Cohen (member of a priestly family)
Zmarł died

Miesiące
Months
(listing Hebrew month names with roughly overlapping Polish months)

image here

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Polish Realia: Bee Dances

Taniec pszczeli Bee dance

Pszczoły przekazują sobie informacje za pomocą “pszczelych tańców.” Jest to system zożłonych figur, jakie zakreślają poruszając się po plastrze.
Bees transmit information to each other through “bee dances.” It is a system of complex figures that they circle as they move around the comb.

Kierunek tańca zbieraczki na plastrze jest wyznaczany położeniem pożytku w stosunku do słońca.
The direction of the forager’s dance on the comb is determined by the position of the resource in relation to the sun.

Taki system przekazywania informacji pozwala dotrzeć na pożytek oddalony nawet kilka kilometrów od ula.
Such a system of information transfer allows you to reach the resource even a few kilometers away from the hive

Zbieraczka powracająca do ula przekazuje informacji o tym, jak daleko jest pożytek. Robotnice pozostają w bezruchu a tańcząca zbieraczka uderza przy każdym ruchu odwłocha w ich wyprostowane cułki.
The forager returning to the hive provides information about how far away the resource is. The workers remain motionless, and the dancing forager hits their erect antennae with every movement of her abdomen.

Rodzaje tańca pszczelego Types of bee dance

Tańce werbunkowe zbieraczek informują pszczoły w ulu o obesności pożytku i jego polożeniu względem ula.
The foraging dances inform the bees in the hive about the usefulness of the resource and its position in relation to the hive.

Taniec alarmowe wykonują pszczoły zbieraczki po przyniesieniu do ula pokarmu zanieczy-scczonego szkodliwymi substancjami. Polega on na ruchu tych pszczół torze spiralnym lub zygzakowatym z jednoczesnym potrząsaniem odwłokiem.
The alarm dance is performed by foraging bees after bringing food contaminated with harmful substances to the hive. It consists in the movement of these bees in a spiral or zigzag path with simultaneous shaking of the abdomen.

Taniec czyszczący ma zachęcić inne pszczoły do czyszczenia ciała tancerki, która wstrząca ciałem i przestępuje z nogi na nogę.
The cleansing dance is supposed to encourage other bees to clean the body of the dancer, who shakes her body and steps from foot to foot.

Taniec radości, czylie grzbietowo brzuszną wibrację odwłoka, wykonują robotnice przygotowujące młodą matkę do lotu godowego.
The dance of joy, which is the dorsal abdominal vibration of the abdomen, is performed by workers preparing the young mother for the mating flight.

Taniec masażowy wykonywany przez robotnicę pobudza jej towarzyszki do “masowania” jej żuwaczkami i języczkiem.
The massage dance performed by the worker stimulates her companions to “massage” her jaws and tongue.

Image here.

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Polish Realia: Abbreviations

AK < Armia Krajowa = Home Army (under foreign occupation)

al. < aleja = ave., avenue (usually broader than an ulica)

c.k., c. i k. <  cesarsko-królewski, cesarski i królewski = imperial-royal, empire of Austria and kingdom of Hungary (< German k.k., k. u k. = kaiserlich-königlich, kaiserlich und königlich)

gen. broni < generał broni = lt. gen., lieutenant general, lit. general of arms

godz. < godzina = hrs., hours

im., < imienia = name, named for (in many institutional names), as in Teatr im. Stefana Żeromskiego w Kielcach Stefan Zeromski Theatre in Kielce, or Stowarzyszenie im. Jana Karskiego Jan Karski Association

LO < liceum ogólnokształcące = general secondary school

m.in. < między innymi = inter alia, among others

NFZ < Narodowy Fundusz Zdrowia = National Health Fund

n.n. < nomen nescio = name unknown (on grave markers)

np. < na przykład = e.g., for example

obj. < objętościowo = [by] vol., volumetrically

oddz. < oddział = dept., branch, unit

os. < osiedle = estate, neighborhood

pl. < plac = pl., place, plaza

ppłk < podpułkownik = lt. col., lieutenant colonel, lit. subcolonel

ppor <podporucznik = 2lt., second lieutenant, lit. sublieutenant

pw.  <= pod wezwaniem = of, dedicated to, lit. under summons, as in Kościół pw. św. Krzysztofa Church of St. Christopher

r. < rok = year, as in 2026 r.

RP < Rzeczpospolita Polska = Republic of Poland

SZ RP < Siły Zbrojne Rzeczypospolitej Polskiej = Armed Forces of the Republic of Poland

s.p. < świętej pamięci = in loving memory, lit. sacred memory (on grave markers)

sp. z o.o. < spółka z ograniczoną odpowiedzialnością = LLC, lit. company with limited responsibility

st. szer. < starszy szeregowy = PFC, private first class, lit. senior 

św. < święt = st., saint

tj. < to jest = i.e., that is

ul. < ulica = st., street

wag. < waga = wt., weight

wew.  < wewnętrzny = (tel.) ext., extension, lit. int. < internal

ZSRR < Związek Socjalistycznych Republik Radzieckich = USSR, Union of Soviet Socialist Republics

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Polish zakąski vs. Romanian zacuscă

My latest compilation from Culture.pl includes some articles about Polish gastronomy, including Natalia Mętrak-Ruda’s 2020 article on Zakąski Culture in Poland: What to Eat with Vodka?

The Spanish have their tapas, the Italians have their aperitivo and in the Middle East they feast on mezze. Small plates, which you most often share with friends and which – at least in countries where it’s generally accepted to consume alcohol – are usually accompanied by a fair share of drinks, are a part of many food cultures worldwide. In Poland, these dishes are known as zakąski and go exceptionally well with vodka.

Traditional Polish weddings, especially in rural areas, are occasions where the culture of zakąski still reigns supreme. While we’ve observed a cultural shift in past decades, and people in big cities tend to drink more wine and often prefer a more Mediterranean or French approach to banquet canapés, smalec [animal fat, cf. schmaltz], sausages and other cured meats, meat jellies, pickles, and herring are still among the most popular items included in traditional wedding buffets – sometimes known as wiejski stół, ‘a country table’.

… Yet the king of all zakąski was herring, served with a tomato and onion sauce (the ‘Kashubian’ way), with mayonnaise and peas (curiously named Japanese herring), or simply in oil with some onions.

In the last decade ongoing efforts have been made by some Polish chefs, bartenders and spirit connoisseurs to start looking at vodka from a new perspective. Not just as something to get drunk on, or dissolve in a cocktail, but an interesting local product, which has the potential to become as important to Poland, as whiskey is to Ireland and Scotland, or champagne to France.

To do so, passionate chefs started to think about much more refined zakąski, which would go well with artisan vodkas. Chef Aleksander Baron and food writer Łukasz Klesyk even wrote a book about it entitled Między Wódką a Zakąską (which literally means ‘Between Vodka and an Appetiser’, yet also refers to the idiom wcinać się między wódkę a zakąskę – to meddle or interfere).

The authors claim that the most important rules in creating new zakąski are following the contrasts created by the pairing of the sweetness of vodka with either salt or acid. At the same time, keeping in mind that the appetisers should be rich and complex enough to handle high levels of alcohol. It can be achieved by adding fat but also by enriching the flavours by grilling, roasting, adding herbs, spices or mushrooms.

The Russian equivalent of zakąski is zakuski, singular zakuska, with pretty much the same meaning, but the Romanian zacuscă that we Outliers are very fond of is instead a vegetable concoction of roasted eggplant, red bell pepper, onion, tomato, and spices.

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Polish Realia: Beer Styles

From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
‘Best beer from Radom / Brewed on Site’

Pils Pilsner
Nasz Pils to pełne, jasne piwo dolnej fermentacji w stylu niemieckich pilznerów. Posiada barwę złota i wspaniałą białą pianę, a warzone jest ze słodu jasnego jęczmiennego. W smaku czyste, orzeżwiające, z wraźną szlachetną goryczką i zapachem szyszek chmielowych. Polecane do zimnych przekąsek, dań z drobiu i ryb. Alk. 5% obj. [< objętościowo]
Our Pils is a full-bodied, light bottom-fermented beer in the style of German pilsners. It has a golden color and a wonderful white foam, and is brewed from light barley malt. The taste is clean, refreshing, with a slight noble bitterness and the smell of hop flowers. Recommended for cold snacks, poultry and fish dishes. Alc. 5% vol.

Pszeniczne Wheat 
Pszeniczne to orzeźwiające piwo w stylu weizen. Warzone jest ze słodu pszenicznego (60%) i jęczmiennego jasnego. Piwo to charakteryzuje się słomkową barwą i puszystą białą pianką. W smaku wyczuwa się pszenicę jak również aromat bananowo goździkowy. Poleca się szczególnie do dan serwowanych z sosem śmietanowym, delikatnej wieprzowiny i placków ziemniaczanych. Alk. 5,1% obj.
Wheat is a refreshing weizen-style beer. It is brewed from wheat malt (60%) and light barley. This beer is characterized by a straw color and fluffy white foam. The taste is wheat with banana and clove aroma. It is especially recommended for dishes served with sour cream sauce, tender pork and potato pancakes. Alc. 5.1% vol.

Bursztynowe Amber
Bursztynowe to piwo dolnej fermentacji. Produkowane jest z udziałem słodu jasnego jęczmiennego i ciemnych słodówkarmelowych. Barwa jest adekwatna do nazwy, a smak to mieszające się nuty słodowo – karmelowe oraz wyczuwalna goryczka. Poleca się je szczególnie do potraw z grilla i dań ze schabu. Alk. 5,7 obj.
Amber is a bottom-fermented beer. It is produced with light barley malt and dark caramel malts. The color lives up to its name, and the taste is mixed malt and caramel notes and noticeable bitterness. They are especially recommended for grilled dishes and pork loin dishes. Alc. 5.7 vol.

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Polish Realia: Beer Types

From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
‘Best beer from Radom / Brewed on Site’

Koźlak Bock
Nasz Koźlak jest mocnym, ciemnym piwem o słodkim zapachu przypominającym ciasto z owocami. Wyczuwa się również woń karmelu, fig is suszonych śliwek. Ma rozgrzewający charakter, a na podniebieniu pozostawia pełny słodowy smak z przebijającymi się nutami toffi i wyraźną goryczką. Poleca cię go m.in. [< między innymi ‘inter alia’ ] do żeberek i delikatnej wołowiny. Alk. 7,5% obj. [< objętościowo]
Our Koźlak is a strong, dark beer with a sweet smell reminiscent of fruit cake. You can also smell caramel, figs and prunes. It has a warming character, and leaves a full malty taste on the palate with pungent [not ‘punctual’!] notes of toffee and a distinct bitterness. It is recommended for ribs and tender beef, among others. Alc. 7.5% vol.

APA American Pale Ale
Piwo górnej fermentacji w stylu American Pale Ale. W smaku wyrazista, zbalansowana gorycz z wyczuwalnym aromatem chmieli Amerykańskich. Piwo polecane do pikantnych i słonych dań. Alk. 5,0% obj.
Top fermented beer in the style of American Pale Ale. The taste is distinctive, balanced bitterness with a noticeable aroma of American hops. The beer is recommended for spicy and salty dishes. Alc. 5.0% vol.

Czarny Koń (lub inne piwo sezonowe)
Black Horse (or other seasonal beer)
Mocne, ciemne piwo w stylu ALE. W smaku i aromacie wyczuwalna jest słodowa słodycz z nutami karmelu. Znaczny dodatek słodów ciemnych nadaje piwu również aromat i smak ciemnej czekolady oraz kawy. Piwo długo leżakowane. Piwo poleca się m.in. do golonek i żeberek. Alk. 9.2% obj.
Strong, dark beer in the style of ALE. In the taste and aroma, there is a malty sweetness with notes of caramel. A significant addition of dark malts also gives the beer the aroma and taste of dark chocolate and coffee. Long aged beer. The beer is recommended for pork knuckles and ribs, among others. Alc. 9.2% vol.

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Evolution of Polish Viticulture

My latest compilation of stories from Culture.pl includes an interview about the history of Polish viticulture. Here are some excerpts:

Monika Kucia: Poland isn’t historically a winemaking country, but we do have a short history of winemaking dating back centuries. When were grapes first cultivated on our territories? 

Wojciech Bońkowski: In the Middle Ages, viticulture was quite developed in our country, also because the climate in our part of Europe was warmer back then. Wine was mainly needed for religious purposes, the celebration of mass, so it was grown on a limited, very small scale. Cultivation collapsed due to the so-called Little Ice Age, a period of cooling in the North Atlantic when average temperatures in the Northern Hemisphere dropped by about 1°C. Around the 17th century, Poland began importing large quantities of wine from, among other places, Hungary and Ukraine. After World War II, Lubusz Voivodeship, including Zielona Góra [‘Grünberg’], was incorporated into Poland. Before 1939, Zielona Góra was the largest wine-producing region in Germany and specialized in sparkling wines. We took over these vineyards, but they, too, were closed down by the 1960s because the Polish communist authorities promoted the production of fruit wines, not grape wines.

MK: What is fruit wine?

WB: Fruit wine is a cheap alcoholic beverage made from widely available fruit, in Poland primarily from apples. Hence the Polish term ‘jabol’ [slang term for low-quality, wine-like alcoholic fruit beverage derived from the word for ‘apple’, jabłko, trans.]. This kind of wine is much cheaper to produce than wine made from the fermentation of grape must. Fruit wine production was possible in Poland on a large scale thanks to the orchard industry. The Polish People’s Republic saw a decline in wine culture, which had been quite developed in interwar Poland, among the elite of course. The common folk, if we may use that term, drank other alcoholic beverages. This is, of course, a result of our geographical location. We have a different social situation today; changes are affecting the whole of society, and wine has definitely become very popular. Studies show that nearly 50% of Poles declare at least occasional wine consumption.

MK: How did it all begin?

WB: Winemaking was first revived in the Podkarpackie [‘Subcarpathian’]  region thanks to the efforts of Roman Myśliwiec [‘Hunter’], who founded a nursery where he propagated vines and supported the establishment of small vineyards and the production of wine in a style we affectionately call ‘allotment garden wine’. Some had 1,000, others 2,000 square meters of vineyard. Back then, no one had a hectare. These were amateur production attempts. 

MK: Where did the winemakers get their seedlings?

WB: Partly from Myśliwiec, but of course, seedlings can be easily purchased in wine-producing countries. We have Czechia and Slovakia just across the border. That’s not a problem, just a cost. And these were investors, businessmen who had money they’d made in other industries.

MK: And what about Jutrzenka in the Podkarpackie region?

WB: That was a variety created by Myśliwiec, a typical hybrid. The problem with hybrids was that most of them were of very poor quality. The early ones, such as Bianca and Sibera, were so-called second-generation hybrids that reeked of cabbage and IXI laundry powder; they had no merits.

MK: So why were they cultivated?

WB: Hybrids are developed for two purposes: either to ripen early and be suitable for a cold climate, which was their main function in Poland; or to be more disease resistant. At the time, it seemed that we in Poland couldn’t grow Chardonnay or any other viniferavariety, that the grapes wouldn’t be ripe enough to make wine. This turned out to be untrue. It gets a little warmer every year, which helps. Meanwhile, the discussion about hybrids is currently gaining momentum worldwide. On the one hand, we have the pressure of significantly reducing the use of chemicals in agriculture; after all, winemaking is responsible for a significant portion of soil contamination – in France, for example. There are stories about a winemaker spraying fifteen times, but if he’s planted a hybrid, spraying twice would be enough.

MK: So hybrids aren’t ‘inferior’?

WB: At first, I was skeptical about hybrids. Not from a cultivation perspective, as I don’t know anything about it, or at least I don’t have practical experience, but from the perspective of the market and the quality of these wines. Fourth-generation hybrids, such as Johanniter and Solaris, are varietals that are no longer easy to distinguish in a comparative tasting; they are simply very good. Johanniter and Riesling can be very similar, so the quality argument is no longer relevant.

MK: And can one grow noble red wine varietals in Poland?

WB: In Poland, for example, we have a lot of Pinot Noir; this varietal has recently produced surprisingly good wines in many places around the world, such as Czechia and Canada, which have similar climatic conditions to Poland. It used to be said that this was a difficult grape variety which only performed well in Burgundy, but that’s not true. That’s the great thing about wine – we’re constantly being self-verified. Yesterday, it seemed that only Italian wines were sexy, but today, wines from Greece and Croatia are considered sexy. It’s constantly changing.

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Polish Realia: Blood Donations

Zaznacz prawidłową odpowiedź: Prawda/Fałsz
Select the correct answer: True/False

  1. Przed donacją trzeba znać swoją grupę krwi.
    Before the donation, one must know one’s blood group.
  2. Przerwa między oddaniami krwi pełnej nie może być krótsza niż 8 tygodni.
    The interval between whole blood donations may not be shorter than 8 weeks.
  3. Do przeszczepienia wątroby często potrzeba aż 20 jednostek krwi.
    For a liver transplant often require as many as 20 units of blood.
  4. Jeden Biorca często potrzebuje pomocy kilku Dawców.
    One Recipient often needs the help of several Donors.
  5. Dawca może przyjmować witaminy.
    The Donor can take vitamins.
  6. Składniki krwi przechowuje się razem.
    Blood components are stored together.
  7. Noworodkom podaje się krew tylko od dorosłych, którzy są nimi spokrewnieni.
    Newborns are given blood only from adults who are related to them.
  8. Wegetarianie I weganie nie mogą oddawać krwi.
    Vegetarians and vegans may not donate blood.
  9. Przeziębienie jest przeciwwskazaniem do oddania krwi lub jej składników.
    A cold is a contraindication to donating blood or its components.
  10. Po donacji organizm Dawcy produkuje nadwyżki krwi.
    After donation, the Donor’s body produces surplus blood.
  11. Osoba leczona krwią nie może nigdy zostać Dawcą.
    A person treated with blood can never become a Donor.
  12. Zaostrzona alergia jest przeciwwskazaniem czasowym dla Dawców.
    Exacerbated allergy is a temporary contraindication for Donors.
  13. Po donacji organism uzupełnia braki w ciągu 3-4 dni.
    After donation, the body replenishes deficiencies within 3-4 days.

Poprawne odpowiedzi: N T T T T N N N T N N T T
Correct answers: F T T T T F F F T F F T T

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Polish Realia: Brewery Operating Steps

On the occasion of Śmigus-Dyngus:
From the illustrated placemat at Browar Pivovaria, in Radom, Poland.
Najlepsze Piwa z Radomia / Warzone na Miejscu
‘Best beer from Radom / Brewed on Site’

Słód ‘malt’
Mielenie Słodu / śrutownik ‘grinding the malt’ / ‘grinder’
Zacieranie / kadż zaciera + woda ‘rubbing / mash tun + water’
Filtracja / kadż filtracyjna ‘filtration / filtration vat’
Gotowanie / kocioł warzelny + chmiel ‘cooking / boiling kettle + hops’
Schładzanie Brzeczki / wymiennik ciepła ‘cooling the wort / heat exchanger’
Fermentacja / tank fermentacyjny + drożdże ‘fermentation / fermentation tank + yeast’
Leżakowanie / tank leżakowy ‘aging / aging tanks’
Butelka ‘bottle’ or Keg ‘keg’

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Polish Exiles Trapped Abroad

From the Epilogue by Neal Ascherson in Wojtek the Bear: Polish War Hero, by Aileen Orr (Birlinn, 2014), Kindle pp. 174-178:

The Polish troops in Scotland, Italy and Normandy, like Poles all over the world, watched in agony as Warsaw fought and died. But there was little they could do. Some long-range aircraft, Polish, British and South African, managed to reach Warsaw from airfields in Italy, but they suffered terrible losses and the supplies and ammunition they dropped often fell into German hands. Predictably, Stalin refused to let the Allies use airfields in Soviet-held territory until it was too late. The British, for their part, refused to let the London Poles fly the Parachute Brigade to Warsaw.

From the military point of view, that would have been suicidal madness. But there was political reluctance too. Both Churchill and Roosevelt knew that the Soviet Union was carrying the main burden of a war now approaching its climax. They were determined not to let ‘Polish problems’ disturb their partnership with Stalin.

After the collapse of the rising, the Home Army in the rest of Poland began to disintegrate. A few groups retreated into the forests and carried on a hopeless guerrilla war against the new Communist authorities. Within a few years, anyone who had fought in the Home Army fell under suspicion as a ‘counter-revolutionary’, and thousands were imprisoned. The parachute couriers from Scotland were hunted down by Soviet military intelligence, and some – caught with their radios tuned to the Polish government in London – were tried and shot as ‘imperialist spies’. The true story of the Warsaw Rising, and the main role in the resistance played by the non-Communist Home Army, became forbidden topics.

From trenches in Italy, or from camps in Lowland Scotland, Wojtek’s friends watched this process in deepening despair. Although they did not know it, their country had already been abandoned by Britain and America. At the Teheran summit in late 1943, Stalin, Roosevelt and Churchill had agreed that Poland should remain under Soviet occupation when it was liberated and that the new eastern frontier established by the Soviet invasion in 1939, leaving the cities of Lwów and Wilno (Vilnius) in Soviet hands, should become permanent. As compensation, Poland would be given the eastern provinces of Germany. The whole country would be shifted 150 miles to the west.

The Yalta conference in February 1945 did little more than publicly confirm these decisions. Postwar Europe would be divided into ‘spheres of influence’ – with Poland left in the Soviet sphere. Roosevelt and Churchill eagerly accepted Stalin’s assurance that there would be free elections in Poland.

It didn’t escape the soldiers’ notice that Poland was invited to neither of these meetings, nor to the Big Three Potsdam Conference after the Nazi surrender. It was behind closed doors that the ‘Victor Powers’ had dictated Poland’s political future.

General Sikorski had died in a plane crash at Gibraltar in 1943. His successor as prime minister in the London government was Stanisław Mikołajczyk, a peasant politician who tried desperately but vainly to save what he could from the Yalta settlement. But the Communist-led Committee of National Liberation had now become the provisional government of Poland. In July 1945, a few months after Germany’s unconditional surrender, Britain and the United States withdrew recognition from the London government-in-exile and transferred it to the Communist-led regime in Warsaw.

At first, the new regime pretended to be an alliance of ‘progressive forces’ and Mikołajczyk felt able to join a coalition government in Warsaw. But the Communists controlled the security police and within two years the opposition was being crushed by violence and threats. The promised free elections produced crudely faked results. Late in 1947, Mikołajczyk fled Poland, hidden in the back of an American diplomatic car. The Communist monopoly of power soon became complete.

By now, Poland was being ruled by state terror. Veterans of the AK were still being rounded up and imprisoned. The Home Army commanders were kidnapped, taken to Moscow and tried on incredible charges such as ‘collaborating with the Nazis’. Returning soldiers who had served in the Polish armies under British command were treated as suspected traitors and saboteurs.

The Polish troops in the West, by now demobilised and living in temporary camps scattered over England and Scotland, knew what was going on. The postwar British government hoped that they would go back to Poland, but – in a rare act of guilt-driven generosity – promised to care for them if they preferred to stay.

It was a miserable choice that they all faced. Most of them longed to go home and help rebuild their beloved, shattered land. But there they would be rewarded by persecution, by the sadness of life under foreign tyranny. On the other hand, what future could they have in a land whose language they hardly spoke, where they lacked friends, where their skills beyond manual labour and soldiering seemed to count for nothing?

But for the men who lived with Wojtek in the camp at Winfield, the choice was a little easier. Before they came across that bear cub in the Persian hills, they had seen the real face of Soviet Communism and had experienced on their own bodies its brutality, its callous indifference to human suffering, its hunger and its lies. If Poland were to become like that, it would no longer be a country they could live in. These were the men who had travelled the third path, and they knew only too well what they were being offered.

The third path, like the first, began on 17 September 1939, in south-eastern Poland. But this path led eastwards, into the depths of the Soviet Union. A part of the defeated Polish army was able to escape over the border into Romania and Hungary. But some 200,000 others were captured by the Soviet invaders and became prisoners of war. Some 15,000 of them, mostly officers, were moved into three prison camps in Russia and Ukraine: Kozielsk, Starobielsk and Ostaszków.

All over the regions which had been Poland’s eastern provinces, Poles in responsible jobs – teachers, judges, police chiefs, mayors, editors – were arrested and imprisoned. Under directions from Moscow, the local Communist Parties in what was now Western Belorussia and Western Ukraine filled the posts with their own Belorussian or Ukrainian supporters.

But this turned out to be only the first act in an immense programme designed to obliterate Polish identity for ever in this part of eastern Europe. In February 1940, the Soviet authorities began the first mass expulsion of the Polish civilian population. Troops from the NKVD (predecessor of the KGB, as the political security force) herded Polish families to railway stations and crammed them into unheated cattle wagons. From there, the trains set forth on journeys which could last many weeks, and which the old, the youngest children and the sick often did not survive, until the prisoners were dumped in Arctic labour camps, at railheads near Siberian mines or on the empty steppes of Kazakhstan.

More deportations followed in 1940, until by early 1941 something like 1.5 million Poles – Christians and Jews, Communists and Catholics – had been driven into exile. For the gulag empire, the life or death of these slave labourers was a matter of indifference. By the time that they were allowed to leave the camps, in the summer of 1941, between a third and a half of the deported Poles were dead from hunger, exposure, exhaustion and disease.

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