In _Les Archives de Normandie_, 1824, p. 164, there is the following notice of “Le Jour des Brandons,” which shows that this custom also prevailed in various parts of France. “À Saint Vaast et à Reville, la veille de l’Epiphanie, des centaines d’enfants et même d’hommes, parcourrent les campagnes munis de brandons allumés. Ils crient, ‘Taupes et mulots, sortez de mon clos, ou je vous mets le feu sur le dos.’ Ou dans quelques autres parties de la Normandie on chante ces vers-ci: Bon jour les rois Jusqu’a douze mois Douz’ mois passés Rois, revenez! Charge, pommier! A chaq’ petite branchette Tout plein ma grand’ pochette, Taupes, mulots, Sortez du clos, Ou j’ vous brul’rai la barbe et l’s os! Le lendemain au soir on allume un nouveau feu qu’on appèle une Bourgulée, et l’on renouvelle le même chant, qui commence encore par ‘Adieu les Rois,’ etc. Dans la Commune de Créance, une grande partie de la population passe presque toute la nuit du premier Dimanche de Carême à faire la même sommation aux taupes et aux mulots.… Le Dimanche des Brandons est une date commune et naturelle des actes du moyen age.” The “Dimanche des Brandons” was also kept up in the centre of France with very much the same ceremonies. See _Croyances et Légendes du centre de la France_, Laisnel de la Salle. Tome 1er. Page 35. “At Dijon, in Burgundy, it is the custom upon the first Sunday in Lent to make large fires in the streets, whence it is called “Firebrand Sunday.” This practice originated in the processions formerly made on that day by the peasants with lighted torches of straw, to drive away, as they called it, the bad air from the earth.”--From _Nori Bourguinons_, p. 148. Quoted in Brand’s _Observations on Popular Antiquities_, p. 57. Good Friday. On the morning of Good Friday it is the custom of the young people who live near the sea shore to make parties to go down to the beach to collect limpets. When a sufficient quantity of these shell fish has been taken, a flat stone or rock of sufficient size is selected, and, after being carefully swept and divested of all extraneous matter, the limpets are arranged on it with their shells uppermost. A head of dry furze or other brushwood is then placed over them and set on fire, and the limpets are left covered with the hot embers until they are supposed to be sufficiently cooked. Bread-cakes, fresh baked--if hot from the oven so much the better--with an ample supply of the rich butter for which the island is so famous, and a few bottles of cider or beer, have been provided beforehand by the members composing the pic-nic, and the limpets, now done to a turn, are eaten as a relish to the simple meal, with a better appetite, and more real pleasure than probably a far more elaborate feast would afford.[18] Hot cross buns on Good Friday were unknown in Guernsey at the commencement of the present century.