The Scottish Register of Tartans

30 September 2022
Home | FAQs | New Tartans | Search the Register | Compare Designs | Register a Tartan | Fees | Amendments | Scottish designers | About Us
 you are in: Sildesalaten   
 
  Sign Up to the Register

While you can search the Register without having to register and login, you will need to create an account to:

-Register new tartan designs
-Request threadcount information
-Receive notification of all new registered tartan designs and other news updates
-Manage your account details
-Request official amendments
  
 Sign Up
 Log In
 
 

Tartan Details - Sildesalaten

The information held within The Scottish Register of Tartans for the "Sildesalaten" tartan is shown below. 

Reference: 10780
Designer: Jorgensen, Åge Jonny
Tartan date: 22/02/2013
Registration date: 27 February 2013
Category: Commemorative
Restrictions:
Registration notes: This tartan has been designed to commemorate the union of Norway and Sweden which ended in 1905. The tartan is named for and inspired by the Norwegian flag used during the union, which was called "Sildesalaten" (meaning 'Herring Salad'). It included the Swedish flag in the top left corner of the Norwegian flag.
Woven Sample: A woven sample of this tartan has been received by the Scottish Register of Tartans for permanent preservation in the National Records of Scotland.
Registrant details: Mr Age Jonny Jorgensen, 42 Kristins Vei, Oslo, Norway, Norway, 0669
[email protected]
Tartan image: Sildesalaten. Click on this image to see a more detailed version.

Click on the image above to see a more detailed version.

If you would like to request threadcount information for this tartan you must Log In to the site. If you do not have an account, click here to create one.
Note: This tartan was registered in the official Scottish Register of Tartans.
 
Contact Us | Privacy Statement | Terms of Use | Using Our Site | Copyright

National Records of Scotland, H.M. General Register House, 2 Princes Street, Edinburgh, EH1 3YY
tel +44 (0) 131 535 1395 email: [email protected].