In Lancashire, the funeral was formerly celebrated with great profusion in meats and drinks, to which was added in those of the richer sort, what was called a penny dole, or promiscuous distribution of that sum, anciently delivered in silver to the poor. The effect of this custom, says Lucas (as quoted by Dr. Whitaker[194]) was such, that he had seen many "who would rather go seven or eight miles to a penny dole, than earn sixpence in the same time by laudable industry." This custom of distributing a small money alms or dole at funerals still existed in parts of Lancashire within the last fifty years. One sexagenarian informant told the writer that, when a lad, he went to the funeral of a Mr. D., in the hamlet of Swinton, parish of Eccles, and there was what he called "a _dow_, gi'en to every lad and every wench [boy or girl] as went, far and near,--a penny a-piece; and them as carrit a choilt [carried a child] had tuppence." Usually at country funerals, after the interment, the relations first, and next their attendants, threw into the grave sprigs of bay, rosemary, or other odoriferous evergreens, which had been previously distributed amongst them. In some cases, a messenger went round the neighbourhood, "bidding" parties to the funeral, and at each house where he gave the invitation, he left a sprig of rosemary, &c. After the rites at the grave, the company adjourned to a neighbouring public-house, where they were severally presented with a cake and ale, which was called an _arval_. This word seems to have greatly puzzled Dr. Whitaker. It is the Sueo-Gothic _arföl_, which is a compound of _arf_, inheritance, and _öl_, ale,--expressive of a feast given by the heir, at the funeral, on succeeding to the estate. The feast and its name were imparted to us by the Danes, whose _arfwöl_ is described by Olaus Wormius as a solemn banquet, celebrated by kings and nobles, in honour of deceased relations, whom they are succeeding. DALTON-IN-FURNESS. The most singular mode of conducting funerals prevails at this place. A full meal of bread and cheese and ale is provided at the funeral house; and, after the corpse is interred the parish clerk proclaims, at the grave-side, that the company must repair to some appointed public-house. Arrived there, they sit down by fours together, and each four is served with two quarts of ale.[195] One half of this is paid for by the conductor of the funeral, and the other half by the company. While they are drinking the ale, the waiter goes round with cakes, serving out one to each guest, which he is expected to carry home.[196] OLD FUNERAL CUSTOMS AT WARTON.