Note 1 — CORNISH FEASTS AND “FEASTEN” CUSTOMS.

At the plentiful supper always provided on this night,1 egg-hot, or eggy-hot, was the principal drink. It was made with eggs, hot beer, sugar, and rum, and was poured from one jug into another until it became quite white and covered with froth. A sweet giblet pie was one of the standing dishes at a Christmas dinner—a kind of mince-pie, into which the giblets of a goose, boiled and finely chopped, were put instead of beef. Cornwall is noted for its pies, that are eaten on all occasions; some of them are curious mixtures, such as squab-pie, which is made with layers of well-seasoned fat mutton and apples, with onions and raisins. Mackerel pie: the ingredients of this are mackerel and parsley stewed in milk, then covered with a paste and baked. When brought to table a hole is cut in the paste, and a basin of clotted cream thrown in it. Muggetty pie, made from sheep’s entrails (muggets), parsley, and cream. “The devil is afraid to come into Cornwall for fear of being baked in a pie.”