Page:Glossary of words in use in Cornwall.djvu/353

XX ADDITIONS AND ILLUSTRATIONS. manifeeted by the hojs as to the possibility of the pancake bell being rung. It was managed some way, and the boys gained their holiday. To new-comers, who were ignorant of the usage, it was sometimes stated that at eleven pancakes were thrown from the church-steeple. The following extract from John Taylor^ s Jacke a Lent, pub. 1630, may be found amusing : ' At whose entrance (Shrove Tuesday's) in the morning all the whole kingdom is in quiet, but by that time the clock strikes eleven, which (by the help of a knavish sexton) is commonly before nine, then there is a bell rung called the pancake bdl, the sound whereof makes thousands ofpeople distracted, and forgetful either of manner or humanity. Then there is a thin^ called wheaten flour, which the sulphery necromatic cooks do mmgle with water, eggs, spice, and other tragical, magical enchantments, and then they put it by little and little into a frying-pan of boiling suet, where it makes a confused dismal hissing like the Lemean snakes in the reeds of Acheron^ Styx, or Phlegethon, until at last by the skill of the cook it is transformed into the form of a flajKJack, which in our translation is called a pan- cake, which ominous incantation the ignorant people do devour very greedily (having for the most part well dined before) ; but tiiey have no sooner swallowed that sweet candied bait, but straight their wits forsake them, and they run stark mad, assembling in routs, and throngs numberless of ungovemed members, wim uncivil civil commotions.' FECKLESS FANNY. I am not aware whether the word feckless belongs to the dialect or not, but I have introduced the name of the imfortun- ate young woman mentioned b^ Sir Walter Scott in his Heart of Midlothian, because in her wanderings she came with her ten or twelve sheep to Almondbury, and lay in the churchyard with them for one night. She wore a man's hat and coat, and carried a shepherd's crook. One of her sheep she called Charlie, and when she lay down to sleep she placed her poor head on this her fevourite. Some persons, whom I formerly knew, saw her on this occasion and remembered her well. I am happy to add that the people behaved kindly to her and gave her relief. OAT-CAKE. To make oat-cake : — ^First get your nakU (which see), a sort of small tub to mix the dofe in. Two persons are generally employed. Wittm water is poured into the nakit; then one of the operators puts the meal in by nandfuls, whilst the other mixes with hand and arm, yeast being added, until it is considered to be stif^ enough, though able to be poured out. It is then left to stand for a night to * sour.' Next mormng more meal is helted in to make it rather stiffer ; it is then ready for baking. A portion is taken out with a ladle, or maispot, as much as would be sufficient for one cake. It is poured on the hakhrade, where it is reeled, or made round. It is next placed upon the flannel; then the baking spittle is put under it, and it