"In well-regulated houses it was usual to have all the preparations and the housework completed by early in the afternoon of Christmas Eve, and after an early tea in parlour and kitchen--the servants, clean and neat, piled up the Yule clogs in the rooms, getting the large ones well alight, and keeping them going by smaller knots of wood. Long, large, white Christmas Candles were lighted, set in old-fashioned, time-honoured, brass candlesticks, accompanied by equally old and honoured brass snuffers and trays, all bright and shining. Of candles, there was no lack, and when all were fairly going, parlour and kitchen presented a blaze of warm, ruddy light, only seen once in the year. In both rooms the Christmas Eve tables were laid with snowy linen, and set for feasting, with all the good things provided. On each table would be a large piece of beef, and a ham, flanked by the pies and other good things, including a Christmas Cheese. "About six in the evening, the chief item of the feast was prepared. This was hot spiced ale, usually of a special brew. This was prepared by the gallon in a large kettle, or iron pot, which stood, for the purpose, on the hob. The ale was poured in, made quite hot, but not allowed to boil, and then sugar and spice were added according to taste, some women having a special mode of making the brew. When ready, the hot ale was ladled into bowls,--the large earthenware ones now so rare. A white one, with blue decorations, was used in the parlour, a commoner one, of the yellowish earthenware kind, with rough blue or other coloured bands for ornamentation, being for the kitchen. These, nearly full of the steaming brew, were carried to the tables. Whoever then dropped in, and usually there were many, to see parlour or kitchen company, had to drink from these bowls, lifting the bowl to the lips with both hands, expressing a good seasonable wish, and taking a hearty drink. The visitors then partook of anything on the table they liked, and one and all were treated bountifully. Soon, as the company arrived, the fun increased in parlour and kitchen, particularly in the latter, as the womenkind went through the old-fashioned ceremony under the mistletoe, which was hung aloft from a highly-decorated 'kissing-bunch.' "All sorts of games and fun went on till about ten o'clock, as a rule, about which time the master, mistress, and family, with the rest of the parlour company, visited the kitchen. Then the steaming ale bowl was refilled, and all, beginning with the master and the mistress, in turn drank from the bowl. This over, the parlour company remained, and entered into the games for a time. There was always some one who could sing a suitable song; and one, if song it can be called, was: "_The Folks' Song._