"The games are resumed when the posset is eaten, or possibly all gather round the fire, and sing or tell stories, whiling away the hours till the stroke of twelve, when all go outside the house to listen, whilst the singers, who have gathered at some point in the village, sing 'Christians, awake!' or 'Hark! the Herald Angels Sing'; and so comes to an end the cottager's one hearth-stone holiday of the whole year." CHAPTER XI Christmas Eve in North Notts--Wassailing the Fruit Trees--Wassail Songs--Wassailing in Sussex--Other Customs--King at Downside College--A Christ-tide Carol--Midnight Mass--The Manger--St. Francis of Assisi. As these old customs are fast dying out, and should be chronicled, I must be pardoned if I give another and very similar illustration of how Christmas eve was spent in North Notts fifty years ago.[39] [Footnote 39: _Notes and Queries_, seventh series, ii. 501.] "None keep Christmas nowadays as was the fashion fifty to a hundred years ago in this part of the country. Here and there are to be met the customs, or bits of the customs, which were then observed: but, as a rule, the old ways have given place to new ones. Here in North Notts, every house is more or less decked in the few days before Christmas Day with holly, ivy, and evergreens, nor is mistletoe forgotten, which would scarcely be likely by any one living within a dozen miles of Sherwood Forest, where mistletoe grows in rare profusion on thorn bushes, the oak, and other trees, and under certain conditions may be had for the asking. "Fifty years ago, at any rate, in all the villages and towns of North Notts, the preparations among farmers, tradesmen, and poor folks for keeping Christmas Eve and Christmas Day were always on a bountiful scale. Fat pigs were killed a week or so previously, portions of which were made into Christmas pies of various kinds. Plum puddings were made, and the mince meat, cunningly prepared some weeks beforehand, was made into mince pies of all sorts, sizes, and shapes. Yule 'clogs,' as they are here called, were sawn or chopped in readiness, and a stock laid in sufficient to last the whole of one or two evenings.