visited. During the week there were various amusements; many hundreds visited the place from all sides, with a very general display of generosity and goodwill amongst all.
From about sixty or seventy years ago, the lamb used in the lambale has been borrowed and returned; but previous to that time—for how long I cannot say—the lamb was slaughtered within the week, made into pies and distributed, but in what way is uncertain. It would be interesting if some light could be thrown on the origin of the lamb-ale. There is much which seems to connect it with the Whitsun-ale of early times; but, from the difference in the days and the procession with the lamb, there seems to be a wide distinction between the festivals.
As the lamb-ale appears to be unique, at least in this part of the country, an examination of the parish-registers might be interesting and throw some light on the subject.
CORNISH FEASTS AND "FEASTEN" CUSTOMS.
By Miss M. A. Courtney.
CORNWALL 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 is 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.
