At last the use of the meal of the new corn was neglected, and the supper, so far as meal was concerned, was made indifferently of old or new corn, as was most agreeable to the founder. And here the usage itself accounts for the name of “Melsupper” (where mel signifies meal, or else the instrument called with us a “Mell,” wherewith antiquity reduced their corn to meal in a mortar, which still amounts to the same thing); for provisions of meal, or of corn in furmety, etc., composed by far the greatest part in these elder and country entertainments, perfectly conformable to the simplicity of those times, places, and persons, however meanly they may now be looked upon. And as the harvest was last concluded with several preparations of meal, or brought to be ready for the “mell,” this term became, in a translated signification, to mean the last of other things; as, when a horse comes last in the race, they often say in the North, “He has got the mell.” All the other names of this country festivity sufficiently explain themselves, except “Churn-supper;” and this is entirely different from “Melsupper:” but they generally happen so near together that they are frequently confounded. The “Churn-supper” was always provided when all was shorn, but the “Melsupper” after all was got in. And it was called the “Churn-supper” because, from immemorial times, it was customary to produce in a churn a great quantity of cream, and to circulate it by dishfuls to each of the rustic company, to be eaten with bread. And here sometimes very extraordinary execution has been done upon cream. And though this custom has been disused in many places, and agreeably commuted for by ale, yet it survives still, and that about Whitby and Scarborough in the East, and round about Gisburn, etc., in Craven, in the West. But perhaps a century or two more will put an end to it, and both the thing and name shall die. Vicarious ale is now more approved, and the tankard almost everywhere politely preferred to the Churn. This Churn (in our provincial pronunciation Kern) is the Hebrew Kern, or Keren, from its being circular, like most horns; and it is the Latin ‘corona’,--named so either from ‘radii’, resembling horns, as on some very ancient coins, or from its encircling the head: so a ring of people is called corona. Also the Celtic Koren, Keren, or corn, which continues according to its old pronunciation in Cornwall, etc., and our modern word horn is no more than this; the ancient hard sound of k in corn being softened into the aspirate h, as has been done in numberless instances. The Irish Celtae also called a round stone ‘clogh crene’, where the variation is merely dialectic. Hence, too, our crane-berries,--i.e., round berries,--from this Celtic adjective ‘crene’, round. The quotations from Scripture in Aram’s original MS. were both in the Hebrew character, and their value in English sounds. CONTENTS. BOOK I. CHAPTER I.