Poppy Factory Field Marshal Douglas Haig, 1st Earl Haig, who had created the Haig Fund to assist ex-servicemen and which still raises funds through the UK's annual poppy appeal. It grew from two employees in a former wood-chopping factory in the grounds of Whitefoord House to employ over 100 people by the mid-1930s, with a waiting list of over 300. In addition to the main task of making poppies, the employees made other goods by hand which were sold at three shops in Edinburgh and by a travelling shop throughout Scotland. The factory moved to its current premises, a former printing works,
Poppy seed and countries belonging to the former Austro-Hungarian Empire, poppy seed pastries called "Mohnkuchen" are often eaten around Christmas time. Recipes for Mohnstriezel use poppy seed soaked in water for two hours or boiled in milk. A recipe for Ukrainian poppyseed cake recommends preparing the seeds by immersing in boiling water, straining and soaking in milk overnight. In Eastern European Jewish cuisine, pastries filled with black poppy seeds in a sugary paste are traditional during Purim, which occurs exactly one month before Passover and approximately a month before Easter. Traditional pastries include poppy seed kalács and hamantashen, both sometimes known as