"Received a fine of James Crompton, for burying his son, and not bringing in an affidavit, according to the act for burying in woollen, £2 10s."[193]
FUNERAL DOLE AND ARVAL CAKE.
In Lancashire, the funeral was formerly celebrated with great profusion in meats and drinks, to which was added in those of the richer sort, what was called a penny dole, or promiscuous distribution of that sum, anciently delivered in silver to the poor. The effect of this custom, says Lucas (as quoted by Dr. Whitaker[194]) was such, that he had seen many "who would rather go seven or eight miles to a penny dole, than earn sixpence in the same time by laudable industry." This custom of distributing a small money alms or dole at funerals still existed in parts of Lancashire within the last fifty years. One sexagenarian informant told the writer that, when a lad, he went to the funeral of a Mr. D., in the hamlet of Swinton, parish of Eccles, and there was what he called "a dow, gi'en to every lad and every wench [boy or girl] as went, far and near,—a penny a-piece; and them as carrit a choilt [carried a child] had tuppence." Usually at country funerals, after the interment, the relations first, and next their attendants, threw into the grave sprigs of bay, rosemary, or other odoriferous evergreens, which had been previously distributed amongst them. In some cases, a messenger went round the neighbourhood, "bidding" parties to the funeral, and at each house where he gave the invitation, he left a sprig of rosemary, &c. After the rites at the grave, the company adjourned to a neighbouring public-house, where they were severally presented with a cake and ale, which was called an arval. This word seems to have greatly puzzled Dr. Whitaker. It is the Sueo-Gothic arföl, which is a compound of arf, inheritance, and öl, ale,—expressive of a feast given by the heir, at the funeral, on succeeding to the estate. The feast and its name were imparted to us by the Danes, whose arfwöl is described by Olaus Wormius as a solemn banquet, celebrated by kings and nobles, in honour of deceased relations, whom they are succeeding.
DALTON-IN-FURNESS.
The most singular mode of conducting funerals prevails at this place. A full meal of bread and cheese and ale is provided at the funeral house; and, after the corpse is interred the parish clerk proclaims, at the grave-side, that the company must repair to some appointed public-house. Arrived there, they sit down by fours together, and each four is served with two quarts of ale.[195] One half of this is paid for by the conductor of the funeral, and the other half by the company. While they are drinking the ale, the waiter goes round with cakes, serving out one to each guest, which he is expected to carry home.[196]
OLD FUNERAL CUSTOMS AT WARTON.
A singular practice, which was growing obsolete in the time of Lucas (says Dr. Whitaker) once prevailed in the parish of Warton; which was, that most householders were furnished with a kind of family pall, or finely wrought coverlet, to be laid over the bier when the corpse was carried to church. Amongst other funeral customs at Warton, were the great feasting and drinking; the funeral dole, distributed to the poor; the casting of odoriferous herbs into the grave; and the cake and arval-ale, already described, pp. [270], [271], suprâ.[197]
FUNERAL CUSTOMS IN THE FYLDE.
When the last offices of respect to a departed friend or neighbour were to be rendered, a whole district, called "their side" of the country, was "bidden" or invited to assist in carrying the remains to their narrow home. At a stated hour the crowd assembled, not to mourn with widowed wife or weeping children, but to consume ale and tobacco, and to talk over their farms or trade till all was in readiness to depart for the completion of the obsequies. A particular order was observed. From the door of his former home, and into, and out of, the church, the corpse was carried on the shoulders of four of his relatives—his nearest kinsman, the chief mourner, walking in front with the clergyman. At the close of the ceremony, after the sprigs of box or rosemary had been deposited on the coffin, each person also adding a sprinkling of dust, the rough voice of the parish clerk was heard grating harshly in that solemn moment, inviting the "bidden" to show further their respect to the deceased by partaking of a dinner provided at the village inn. How the day terminated may be supposed, and indeed was a matter of sad notoriety. Indeed, it was not very unusual to see those who were to convey the dead to the sepulchre, tottering from intoxication under their sad burden. The best features of these old-time funerals were that doles in money were distributed to the aged and the very young; the poor were fed, and sometimes warm cloaks or other useful articles of attire were given, to be worn in memory of the departed.[198] Fifty-five years ago, says Mr. Thornber, writing in 1837, the more respectable portion of the inhabitants of Poulton were buried by candle-light—a custom long observed by some of the oldest families in the town. It was regarded as a sacred duty to expose a lighted candle in the window of every house as the corpse passed through the streets towards the church for interment; and he was poor indeed who did not pay this tribute of respect to the dead. So late as 1813 this church was strewed with rushes.