THE LAND OF SAINTS.
Cornwall, that craggy promontory which England thrusts out into the Atlantic as a man might thrust out his leg, is often called the "Land of Saints." It gains this name because every other village is named after a saint, and for the most part they are saints unknown to the calendar, and never heard of in other parts of the country. There are St. Cuby and St. Tudy, St. Piran and St. Ewe, St. Blazey and St. Eve, St. Merryn and St. Buryan, St. Gennys and St. Issey, and scores of other strangely-named saints.
The names of these saints take us back to a time when England was a heathen country, and our Saxon forefathers still followed the worship of Odin and Thor. Cornwall, then, was filled with British Christians, driven west before the Saxon inroads, and the land abounded with Celtic saints, many of them from Ireland, Wales, and Brittany.
Every saint founded a church, bearing his name, and in time the village which grew up around the church took the name, and often bears it to this day. The process of founding was in this fashion: When the saint, during his wanderings through the land, came to a place where he thought a church was needed, he begged a small piece of land from the chief of the tribe living in that spot. Upon this patch of territory the saint abode, fasting and praying for forty days and nights, and at the end of that period the patch of land was sacred to him for ever, and bore his name. Then he and his disciples built a church there, and sometimes a monastery gathered about it. When the saint had placed all in order at one spot, he often moved on to another, and founded a fresh church there.
The old saints were much loved by the people, for they were always using their influence with the chiefs and great men on the side of mercy and kindness towards the poor and helpless. Many stories were told of them, and are still remembered. One day St. Columba was walking along the road, when he saw a poor widow gathering stinging-nettles. He asked her why she did it, and she replied that she was too poor to buy other food, and that she gathered nettles for the pot.
"Then," said Columba, "while my people are so poor, I will eat no better food."
He went back to the monastery and said to the disciple who prepared his food: "From this day I will eat nothing but nettles."
But, after a time, the disciple saw that the good old man was getting very thin and weak, and it troubled him. So he took a hollow elder-stalk, filled it with butter, and stirred the butter into the nettle-broth.
"The nettles have a new taste," said St. Columba; "they are rich and sweet. I must see what you have put into them;" and he came to see them cooked.
"You see, master dear," said his disciple, "I do not put anything into the pot save this stick, with which I stir them."
In a rough and cruel age the saints taught people to be kind to children and to poor dumb beasts and birds. Here is a story of a saint and a child.
There was a saint whose name was St. Maccarthen, and the ruler of his countryside was King Eochaid. One day the king sent his little son with a message to the saint. The little boy's mother gave him a red, round apple to eat on the way. The boy played with his pretty apple as he went, tossing it up and catching it. As it happened, it rolled from him and was lost. The child hunted here and there until he was tired out, and as the sun was setting he laid himself down in the middle of the way and went to sleep. As he slept, St. Maccarthen came along the road. The saint at once wrapped his mantle round the sleeping child, and sat beside him all night to guard his slumber. Many people passed along the way, but the saint turned them aside, for he would neither break the child's slumber nor permit an accident to befall him.
Many a saint had not only a church named after him, but a well also. Cornwall is full of "holy wells." In former days these wells were held to possess miraculous powers, and people came from great distances to drink the sacred water and make vows to the saint in whose honour the well was named. One of the best-known of these wells is the Well of St. Keyne. It was believed that, in the case of a newly-married couple, the first to drink of the water of this well would hold the mastery of the household. Southey has a ballad on this subject, describing how a bridegroom hurried from the church to the well. But all in vain: his wife had taken a bottle of the water to church with her!
Cornwall is a land of bleak, rugged granite heights and desolate moors, with lovely dells nestling amid the wilderness, combes filled with trees, and fields whose grass is green the winter through. Its coast is for the most part very dangerous, with immense cliffs, broken but by few openings. It is a coast to which the sailor gives a wide berth, especially in stormy weather, and if he fails to do so, he will almost certainly pay the penalty with his life. Many terrible shipwrecks have taken place off the shores of Cornwall, especially upon the deadly Manacles, the great reef near the Lizard, and the churchyards in the neighbourhood are full of the graves of many and many a drowned man or woman tossed up on the beach near at hand.
If you should go for a stroll on the cliffs about the Lizard some fine morning in July, you would see fishermen there, smoking and staring out to sea in, as it would seem to you, an idle fashion. But, suddenly, one of them, who has been sitting on the turf, springs to his feet. He begins to leap and yell as if he had gone mad. He points out to sea, and begins to roar over the edge of the cliff to his friends below. His companions on the watch now show an equal excitement, and you wonder what it is all about. You look long at the place to which they are pointing, and at length you make out that there is a darkish patch of water over which a number of sea-birds are hovering. It is a vast shoal of pilchards coming in-shore, and the apparent idlers on the cliff were watching for it.
The men on the cliff are called "huers"—shouters (from the French huer, to shout)—and their cries and signals direct their friends in the boats which way to pull to surround the shoal. From the surface the shoal cannot be seen, but the "huers" aloft can make out every movement of the vast mass offish, and guide the fishermen below.
A pilchard is a fish which looks much like a herring, but it is smaller, though it has larger scales. The shoals appear at the end of June, but at that time they are in deep water, and the fishing-smacks sail out in search of them and put down drift-nets. These nets are hung in the water like walls of hemp set across the drift of the tide. The pilchards swim into the nets, thrust their heads through the meshes, and are caught by the gills. This kind of fishing can only be carried on by night, for the pilchards are too keen-sighted to swim into the meshes by day.
As the season advances, the pilchards come nearer in-shore, and now the great season of the pilchard-fishery arrives. A great shoal of pilchards is a marvellous sight. The sea appears to be literally packed solid with them. The surface boils with their movement, and numbers are seen leaping out of the water like trout in a stream. Now the fishermen get out their mighty seine-nets and prepare to wall up the multitude of pilchards.
Guided by the "huers," they shoot the great nets around the shoal till it is enclosed. Then smaller nets are shot into the great net, and in these the fish are drawn to the surface beside the waiting boats. It is a wonderful sight to see the net come up. It is filled with one quivering mass of silver, and into this mass the fishermen dip baskets and toss the fish into the boats by scores and hundreds. When a boat is filled, it heads at once for the shore, and a waiting boat takes its place; and so it goes on till the great seine-net is empty.
On shore the scene is every whit as busy as on sea. Every living soul in the fishing village swarms down to the beach to lend a hand. The boats are rapidly emptied, and sail or pull back to the shoal; the workers ashore carry the fish to the cellars, where the women take them in hand. Anything and everything that will carry fish is pressed into service. The pilchards are piled on donkey-carts, wheelbarrows, and hand-carts; two boys have a clothes-basket between them, and small children carry a dozen or two in little baskets. Into the cellars go the fish as swiftly as possible.
A fish-cellar for pilchards is usually cut out of the rock, and the floor is covered with a layer of salt. Upon this salt the women engaged in the task of curing the fish spread a complete layer of pilchards. Salt is spread again till the fish are covered, and then comes another layer of pilchards; and in this way, by alternate layers of salt and fish, the cellar is filled. On top of all are placed weighted boards to press out the water and oil from the mass below, and the cellar is left for some weeks for the fish to cure. Then it is opened, and the salted fish are packed in barrels and sent away to market.