the silver ball. We are informed, on good authority, that a Shepherd's family, of the name of Edwards, held one of the cottages in Constantine for many generations under the owners of Harlyn, by the annual render of a Cornish pie, made of limpets, raisins, and sweet herbs, on the feast of St. Constantine." — (Lysons' Magna Britannia.)
At St. Day a fair was formerly held on Good Friday, now changed to Easter Monday.
"On Good Friday, 1878, I saw a brisk fair going on in the little village of Perran Forth, Cornwall, not far from the curious oratory of St. Piran, known as Perranzabuloe." — (W. A. B. C, Notes and Queries, April 23rd, 1881.)
But, although many still make this day a holiday, the churches are now much better attended. Good Friday cross-buns of many kinds are sold by the Cornish confectioners ; some, highly spiced, are eaten hot with butter and sugar; a commoner bun is simply washed over the top with saffron, and has a few currants stuck on it. There is one peculiar, I believe, to Penzance: it is made of a rich currant paste highly covered with saffron; it is about an eighth of an inch thick, and four inches in diameter, and is marked with a large cross that divides it into four equal portions.
"In some of our farmhouses the Good Friday bun may be seen hanging to a string from the bacon-rack, slowly diminishing until the return of the season replaces it by a fresh one. It is of sovereign good in all manners of diseases afflicting the family or cattle. I have more than once seen a little of this cake grated into a warm mash for a sick cow."—(T. Q. Couch, Polperro.) There is a superstition that bread made on this day never gets mouldy.
Many amateur gardeners sow their seeds on Good Friday; superstition says then they will all grow. "There is a widely known belief in West Cornwall, that young ravens are always hatched on Good Friday."—(T. Cornish, W. Antiquary, October, 1887.)
On Easter Monday, at Penzance, it was the custom within the last twenty years to bring out in the lower part of the town, before the doors, tables, on which were placed thick gingerbread cakes with raisins in them, cups and saucers, etc., to be raffled for with cups and
