Page:Cornish feasts and folk-lore.djvu/13



ORNWALL has always been a county largely given to hospitality, and, as "all Cornish gentlemen are cousins," they have from time immemorial made it a practice to meet at each other's houses to celebrate their feasts and saints' days.

Since "there are more saints in Cornwall than there are in heaven," these friendly gatherings must necessarily be very numerous. Each parish has its own particular saint to which its church is dedicated. The feasts held in their honour, probably dating from the foundation of the churches, are kept on the nearest Sunday and Monday to dedication day, called by the people "feasten" Sunday and Monday.

Every family, however poor, tries to have a better dinner than usual on feasten Sunday; generally a joint of meat with a "figgy-pudden" (a baked or boiled suet-pudding with raisins in it). On the preceding Saturdays large quantities of "plum cake" are baked; light currant cakes raised with barm (yeast), and coloured bright yellow with saffron (as dear as "saffern" is a very common simile in Cornwall). This "saffern cake" at tea is often supplemented with "heavy cake" (a delicacy peculiar to the county), a rich