from the Chronicles of Celtic Customs by Brian Day CELTIC. On this day of commemoration of the crucifixion of Christ, solemnity, devotion and fasting were the rule in Catholic Ireland, whereas in other areas the mood varied from subdued to festive according to how far Catholic strictures had been relaxed since the Reformation. Generally no work was done except seed-planting, for which the day was auspicious. Church bells tolled at 3 pm, the reputed hour of Christ's death. Altars were cleared of all adornments and no decorations except yew were allowed in the church, yew symbolising mourning. Before the Reformation some churches even took down their crucifix, and replaced it on Easter Sunday. No meat was eaten, even in Protestant areas, but fish and shellfish were allowed. Until the 16th century every Friday and Saturday were fish only days, after that it was Friday only by individual choice. The eating of hotcross buns for breakfast occurred only in areas of English settlement or influence. In former times Judas effigies were exhibited in the streets and then burned. It may be that this custom is a Church substitution for an older pagan ritual of the burning of a scapegoat. In contrast, there were also parades with effigies of Christ nailed to the cross, reminiscent of those in Catholic countries of Europe and in Latin America. CORNWALL. this was called Goody Friday, and was more of a feast than a fast. It was a holiday, and people indulged in walks and picnics. Winkles and other shellfish were gathered for cooking, a favourite source being the River Helford at St Constantine in West Cornwall, famous for the quality of its oysters, limpets and cockles. St Day had a Goody Friday Fair, but it was moved to Easter Monday. There was also a Goody Friday Fair at Perranporth, near the oratory of St. Piran called Perranzabuloe. Hot-cross buns were made and sold today, some spiced and eaten with butter and sugar, others made with currants and saffron. A type unique to Penzance was made with currant paste covered with saffron. It was about 4 in across and 1/8 in thick with a cross dividing it into four segments. In farmhouses a hot-cross bun was hung up to protect family and cattle from disease. Sick cows were given a warm mash made from grated hot-cross buns. -- Pat Connors, Sacramento CA http://www.connorsgenealogy.com All outgoing mail virus free, scanned by Norton 2002