Note 305.3 — Chapter XIII · FUNERAL RITES.

Immediately before the burial of an Ainu, millet-cakes and wine are handed round to the assembled relatives and friends. Each person “offers two or three drops of the wine to the spirit of the dead, then drinks a little, and pours what is left before the fire as an offering to the fire-goddess, all the time muttering some short prayer. Then part of the millet-cake is eaten, and the remainder hidden in the ashes upon the hearth, each person burying a little piece.” After the body has been interred these fragments are carried out of the hut and placed together before the eastern window, which is always a sacred spot.305.3 When a dead Chinaman is put into his coffin, a quantity of food is put before him, and afterwards removed and eaten by his family; and again at the burial eatables are taken from the house and set on the tomb, and subsequently brought back to be consumed at the funeral meal.306.1 Moreover, at each of the oft-repeated memorial feasts for the departed, some of the food is first placed before the ancestral tablets, or the tombs, and then eaten by the family; and it is believed that the spirits partake of its “essential and immaterial elements.”306.2 In the funeral rites of the Dyaks food is set before the dead ere the coffin is closed. It is allowed to stand for about an hour by the corpse, and is then devoured by the next-of-kin.306.3 On the death of a Hungarian Gipsy he is carried out of the tent or hut. It is now the duty of the members of his clan to offer to the deceased gifts, especially food and drink, which they lay beside the body and later on themselves consume.306.4 The Sàkalàva of Madagascar bury in a family cemetery. “A cup and a plate are placed by the side of the coffin, and every now and then the friends go in large numbers, and taking rice and rum with them, hold a feast in these cemeteries, and believe that the spirits of their dead ancestors and relatives come and join them.”306.5 The Hillmen of Rájmahál on the death of a chief, hold a feast where a part of the provisions is dedicated to their god and to the spirit of the deceased, and thus becoming forbidden to the survivors, is thrown away.307.1 On Florida and San Cristoval, and possibly other of the Solomon Islands, at the funeral feast a bit of the food is thrown into the fire for the departed, with the words: “This is for you.” On Lepers’ Island and the Banks’ Islands, the feasts are repeated for a long period; and a portion is always set aside with the words: “This is for thee.” On the Banks’ Islands, indeed, at ordinary meals when the oven is opened a morsel of food is put aside for the dead with the words: “This is for you; let our oven be well cooked.”307.2 The tribes about Lake Nyassa, in Central East Africa, hold a memorial feast two or three months after the death, of which the spirit of the deceased is considered to partake.307.3 Among some of the Senegambian tribes, when the grave is filled up, a fowl, with its legs tied, is laid upon the mound, within reach of some water and boiled rice, which are placed at the head of the grave. If it eat any of the rice it is killed, the tomb is sprinkled with its blood, the flesh cooked and partly eaten, partly left for the dead. This ceremony is repeated at every renewal of the customary lamentations.307.4 The Koiari tribe of New Guinea cook food at stated times, formally present it to the dead man, and then eat it.307.5 The Dorah tribesmen on the same island hold a feast two or three months after the death of a first-born son, when the skull is produced, adorned with a wooden pair of ears and nose and with eyes of coloured seeds. The head thus prepared is honoured with a portion of all the dishes.308.1 So on the island of Nagir, in Torres Straits, at the death-dance held three months after the death of a man whose skull was afterwards sold to Professor Haddon, the skull being prepared and adorned was placed on a mat in the midst of the assembly. Food was provided for the immediate relatives, and laid before the skull. The feast then began; and it must have been accompanied by much enjoyment, for we are told that all got very drunk.308.2 Perhaps this was the way in which the Issedones used the skulls of their dead. The same intention is doubtless to be understood of the memorial feast, or Karmantram ceremony, of the Eastern Kullens of Madura, in Southern India. After a meal, to which the relatives are invited, in the evening a bier, followed by the kin, is carried with music to the grave. The dead man’s wife’s brother digs up the corpse, and removes the skull, which he washes and smears with sandal-wood powder and spices. He then seats himself on the bier, holding the skull in his hand, and is carried without music to a shed in front of the house of the deceased, where the skull is set down, and the relatives weep and mourn over it until the following noon. The succeeding twenty-four hours are given over to drunken revelry. This, it will be observed, is in the presence or immediate neighbourhood of the skull. It is afterwards carried back by the person who brought it from the grave, seated again on the bier and accompanied by music. Arrived once more at the grave, the son or heir of the deceased, at whose expense the rite is performed, burns the skull and breaks an earthen pot. The relatives on returning bathe and then feast together,309.1—an ordinary conclusion to a funeral ceremony. Here, if I am right in my interpretation, only drink is offered—by no means a solitary instance. The Livonians used to stand round a corpse drinking, inviting it to partake, and pouring for that purpose a part of the liquor over it. The pagan Lapps sprinkle the grave with brandy, part of which is reserved for the mourners at the funeral feast. However, they also kill the reindeer that draws the body to the burial-ground, eat the flesh and bury the bones, but in a separate coffin.309.2 Among the Peguenches in the south of Chili, when the body is deposited in the graveyard, but before it is put into the ground, a feast is prepared. Every one who partakes, before eating throws a morsel of food towards the corpse, crying out “Yuca-pai.”309.3 At the other extremity of the Western Continent the Eskimo sometimes pay a formal visit to the sepulchre taking pieces of deerskin and fat. Of the fat they eat a portion, standing round the grave, and talking the while to the dead. Then each of them lays a piece of deerskin (still covered with the fur) and a piece of fat under a stone, exclaiming: “Here is something to eat, and something to keep you warm.”309.4 The feast with the dead is common among the North American tribes. It is eaten at the grave. A fire is kindled; and each person before eating cuts off a small piece of meat which he casts into the fire. The smoke and smell of this, they say, attracts the ghost to come and eat with them. Nor only so. The practice of setting aside a portion of their food for the ghost whenever they eat or drink is continued, sometimes for years, until they have an opportunity of sending out this memorial with a war-party, to be thrown down on the field of battle, when their obligation to the departed ceases.310.1