British Popular Customs, Present and Past: Illustrating the Social and Domestic Manners of the People. Arranged According to the Calendar of the Year.Thiselton-Dyer, T. F. (Thomas Firminger)
History
British Popular Customs, Present and Past: Illustrating the Social and Domestic Manners of the People. Arranged According to the Calendar of the Year.
Thiselton-Dyer, T. F. (Thomas Firminger)
Folklore -- Great Britain; Great Britain -- Social life and customs
Shrove Tuesday derives its distinctive epithet in English, from the
custom of the people in applying to the priest to _shrive_ them, or hear
their confessions, before entering on the great fast of Lent the
following day. Its Latin and Continental names have all a reference to
the last time of eating flesh. After the people had made the confession
required by the ancient discipline of the Church, they were permitted to
indulge in festive amusements, though restricted from partaking of any
repasts beyond the usual substitutes for flesh; hence the name
_carnaval_, etymologically signifying, _Flesh, fare thee well_. From
this cause originated the custom of eating pancakes at Shrovetide, which
began on the Sunday before the first in Lent.--_Med. Ævi Kalend._ vol.
i. p. 158.
That none, however, might plead forgetfulness of the ceremony of
confessing and being _shriven_, the great bell was rung at an early hour
in every parish, and in after times this ringing was still kept up in
some places, though the cause of it ceased with the introduction of
Protestantism; it then got the name of the _Pancake Bell_.
Taylor, the water poet (in his _Jacke-a-Lent Workes_, 1630, vol. i. p.
115), gives the following curious account as to the way in which Shrove
Tuesday was celebrated in olden times:
“Always before Lent there comes waddling a fat, grosse groome, called
_Shrove Tuesday_, one whose manners show he is better fed than taught,
and indeed he is the only monster for feeding amongst all the dayes of
the yeere, for he devoures more flesh in fourteene houres than this old
kingdom doth (or at least should doe) in sixe weekes after. Such boyling
and broyling, such roasting and toasting, such stewing and brewing, such
baking, frying, mincing, cutting, carving, devouring, and gorbellied
gurmondizing, that a man would thinke people did take in two months’
provision at once. Moreover it is a goodly sight to see how the cookes
in great men’s kitchins doe frye in their master’s suet, that if ever a
cooke be worth the eating, it is when Shrove Tuesday is in towne, for he
is so stued and larded, basted, and almost over-roasted, that a man may
eate every bit of him and never take a surfet. In a word, they are that
day extreme cholerike, and too hot for any man to meddle with, being
monarchs of the marrow-bones, marquesses of the mutton, lords high
regents of the spit and kettle, barons of the gridiron and sole
commanders of the frying-pan. And all this hurly burly is for no other
purpose than to stop the mouth of the land-wheale, _Shrove-Tuesday_, at
whose entrance in the morning all the whole kingdome is in quiet, but by
the time the clocke strikes eleven--which by the help of a knavish
sexton is commonly before nine,--then there is a bell rung called the
_Pancake-Bell_, the sound whereof makes thousands of people distracted
and forgetful either of manner or humanitie. Then there is a thing cal’d
wheat’n flowre, which the sulphory, necromanticke cookes doe mingle with
Public-domain text, read in full here on John Shaqi.
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