Tony Cassells has been installed as first principal of Barrow Chapter No 3928 at Fairfield Masonic Hall in Barrow, in the presence of Harry Chatfield, the Furness and South Lakeland Group Vice Chairman, and representative of the Grand Superintendent Mark Matthews.
First principal Richard Wilcock opened the chapter in fine style and carried out the usual business. One of the highlights was to see the current master of Barrow Lodge No 3928, Carl McWhan, admitted as a re-joining member of Barrow Chapter.
Upon entering the chapter, Harry thanked Richard and the assembled companions for the warm and friendly greeting he had received. Harry was accompanied by grand officer Peter Schofield, also present was John Quiggin scribe Ezra of Barrow Chapter. Harry was also accompanied by Furness and South Lakeland Group Secretary Tony Jackson and further adding to the ceremonial splendour was acting Provincial Grand Steward Darren Stainton.
As the three principals elect, Tony Cassells, Mick Lacey and David Ingham, have all been installed principals before, they simply, but sincerely, re-affirmed their obligations and director of ceremonies Barry Hadley announced that due to this, there was no need for anyone to retire from the chapter as no secrets were going to be given.
The three principals elect were then installed into their respective chairs. The first principal robe address was originally to be given by a member of Barrow Chapter, but due to ill health, Phil Renney, the first principal of Semper Sursum Chapter No 5622 stood in at the 11th hour and did a fine job despite the short notice. David Ingham gave the second principal robe address and Richard Wilcock the third principal robe address.
Harry then rose and brought the greetings from Mark Matthews, congratulating the three principals on their work, and thanking Barry Hadley, Richard Wilcock and John Quiggin for their efforts. A collection was held in the chapter which raised £110 and a raffle at the festive board raised £340.
At the close of the chapter, the companions retired for a festive board of braised steak with vegetables, followed by fruit salad. Everyone present enjoyed a most convivial evening.
