Similar beliefs as to the annual return of the dead survive to this day in many parts of Europe and find expression in similar customs. The day of the dead or of All Souls, as we call it, is commonly the second of November. Thus in Lower Brittany the souls of the departed come to visit the living on the eve of that day. After vespers are over, the priests and choir walk in procession, “the procession of the charnel-house,” chanting a weird dirge in the Breton tongue. Then the people go home, gather round the fire, and talk of the departed. The housewife covers the kitchen table with a white cloth, sets out cider, curds, and hot pancakes on it, and retires with the family to rest. The fire on the hearth is kept up by a huge log known as “the log of the dead” (kef ann Anaon). Soon doleful voices outside in the darkness break the stillness of night. It is the “singers of death” who go about the streets waking the sleepers by a wild and melancholy song, in which they remind the living in their comfortable beds to pray for the poor souls in pain. All that night the dead warm themselves at the hearth and feast on the viands prepared for them. Sometimes the awe-struck listeners hear the stools creaking in the kitchen, or the dead leaves outside rustling under the ghostly footsteps.137 In the Vosges Mountains on All Souls' Eve the solemn sound of the church bells invites good Christians to pray for the repose of the dead. While the bells are ringing, it is customary in some families to uncover the beds and open the windows, doubtless in order to let the poor souls enter and rest. No one that evening would dare to remain deaf to the appeal of the bells. The prayers are prolonged to a late hour of the night. When the last De profundis has been uttered, the head of the family gently covers up the beds, sprinkles them with holy water, and shuts the windows. In some villages fire is kept up on the hearth and a basket of nuts is placed beside it for the use of the ghosts.138 Again, in some parts of Saintonge and Aunis a Candlemas candle used to be lit before the domestic [pg 070] crucifix on All Souls' Day at the very hour when the last member of the family departed this life; and some people, just as in Tonquin, refrained from sweeping the house that day lest they should thereby disturb the ghostly visitors.139
In Bruges, Dinant, and other towns of Belgium holy candles burn all night in the houses on the Eve of All Souls, and the bells toll till midnight, or even till morning. People, too, often set lighted candles on the graves. At Scherpenheuvel the houses are illuminated, and the people walk in procession carrying lighted candles in their hands. A very common custom in Belgium is to eat “soul-cakes” or “soul-bread” on the eve or the day of All Souls. The eating of them is believed to benefit the dead in some way. Perhaps originally, as among the Esquimaux of Alaska to this day,140 the ghosts were thought to enter into the bodies of their relatives and so to share the victuals which the survivors consumed. Similarly at festivals in honour of the dead in Northern India it is customary to feed Brahmans, and the food which these holy men partake of is believed to pass to the deceased and to refresh their languid spirits.141 The same idea of eating and drinking by proxy may perhaps partly explain many other funeral feasts. Be that as it may, at Dixmude and elsewhere in Belgium they say that you deliver a soul from Purgatory for every cake you eat. At Antwerp they give a local colour to the soul-cakes by baking them with plenty of saffron, the deep yellow tinge being suggestive of the flames of Purgatory. People in Antwerp at the same season are careful not to slam doors or windows for fear of hurting the ghosts.142
In Lechrain, a district of Southern Bavaria which extends along the valley of the Lech from its source to near the point where the river flows into the Danube, the two festivals of All Saints and All Souls, on the first [pg 071] and second of November, have significantly fused in popular usage into a single festival of the dead. In fact, the people pay little or no heed to the saints and give all their thoughts to the souls of their departed kinsfolk. The Feast of All Souls begins immediately after vespers on All Saints' Day. Even on the eve of All Saints' Day, that is, on the thirty-first of October, which we call Hallowe'en, the graveyard is cleaned and every grave adorned. The decoration consists in weeding the mounds, sprinkling a layer of charcoal on the bare earth, and marking out patterns on it in red service-berries. The marigold, too, is still in bloom at that season in cottage gardens, and garlands of its orange blooms, mingled with other late flowers left by the departing summer, are twined about the grey mossgrown tombstones. The basin of holy water is filled with fresh water and a branch of box-wood put into it; for box-wood in the popular mind is associated with death and the dead. On the eve of All Souls' Day the people begin to visit the graves and to offer the soul-cakes to the hungry souls. Next morning, before eight o'clock, commence the vigil, the requiem, and the solemn visitation of the graves. On that day every household offers a plate of meal, oats, and spelt on a side-altar in the church; while in the middle of the sacred edifice a bier is set, covered with a pall, and surrounded by lighted tapers and vessels of holy water. The tapers burnt on that day and indeed generally in services for the departed are red. In the evening people go, whenever they can do so, to their native village, where their dear ones lie in the churchyard; and there at the graves they pray for the poor souls, and leave an offering of soul-cakes also on a side-altar in the church. The soul-cakes are baked of dough in the shape of a coil of hair and are made of all sizes up to three feet long. They form a perquisite of the sexton.143
The custom of baking soul-cakes, sometimes called simply “souls,” on All Souls' Day is widespread in Southern Germany and Austria;144 everywhere, we may assume, the cakes were originally intended for the benefit of the hungry dead, though [pg 072] they are often eaten by the living. In the Upper Palatinate people throw food into the fire on All Souls' Day for the poor souls, set lights on the table for them, and pray on bended knees for their repose. On the graves, too, lights are kindled, vessels of holy water placed, and food deposited for the refreshment of the souls. All over the Upper Palatinate on All Souls' Day it is also customary to bake special cakes of fine bread and distribute them to the poor,145 who eat them perhaps as the deputies of the dead.
The Germans of Bohemia observe All Souls' Day with much solemnity. Each family celebrates the memory of its dead. On the eve of the day it is customary to eat cakes and to drink cold milk for the purpose of cooling the poor souls who are roasting in purgatory; from which it appears that spirits feel the soothing effect of victuals consumed vicariously by their friends on earth. The ringing of the church bells to prayer on that evening is believed to be the signal at which the ghosts, released from the infernal gaol, come trooping to the old familiar fire-side, there to rest from their pangs for a single night. So in many places people fill a lamp with butter, light it, and set it on the hearth, that with the butter the poor ghosts may anoint the burns they have received from the sulphureous and tormenting flames of purgatory. Next morning the chime of the church bells, ringing to early mass, is the knell that bids the souls return to their place of pain; but such as have completed their penance take flight to heaven. So on the eve of All Saints' Day each family gathers in the parlour or the kitchen, speaks softly of those they have lost, recalls what they said and did in life, and prays for the repose of their souls. While the prayer is being said, the children kindle little wax lights which have been specially bought for the purpose that day. Next morning the families go to church, where mass is celebrated for the dead; then they wend their way to the [pg 073] churchyard, where they deck the graves of their kinsfolk with flowers and wreaths and set little lights upon them. This custom of illumining the graves and decking them with flowers on the Eve or Day of All Souls is common all over Bohemia; it is observed in Prague as well as in the country, by Czechs as well as by Germans. In some Czech villages four-cornered cakes of a special sort, baked of white wheaten meal with milk, are eaten on All Souls' Day or given to beggars that they may pray for the dead.146 Among the Germans of Western Bohemia poor children go from house to house on All Souls' Day, begging for soul-cakes, and when they receive them they pray God to bless all poor souls. In the southern districts every farmer used to grind a great quantity of corn against the day and to bake it into five or six hundred little black soul-cakes which he gave away to the poor who came begging for them.147
All Souls' Day is celebrated with similar rites by the Germans of Moravia. “The festival of the farewell to summer,” says a German writer on this subject, “was held by our heathen forefathers in the beginning of November, and with the memory of the departed summer they united the memory of the departed souls, and this last has survived in the Feast of All Souls, which is everywhere observed with great piety. On the evening of All Souls the relations of the departed assemble in the churchyards and adorn the graves of their dear ones with flowers and lights, while the children kindle little wax tapers, which have been bought for them, to light the ‘poor souls.’ According to the popular belief, the dead go in procession to the church about midnight, and any stout-hearted young man can there see all the living men who will die within the year.”148
In the Tyrol the beliefs and customs are similar. There, too, “soul-lights,” that is, lamps filled with lard or butter are lighted and placed on the hearth on All Souls' Eve in order that poor souls, escaped from the fires of purgatory, may smear the melted grease on their burns and so alleviate their pangs. [pg 074] Some people also leave milk and dough-nuts for them on the table all night. The graves also are illuminated with wax candles and decked with such a profusion of flowers that you might think it was springtime.149 In the Italian Tyrol it is customary to give bread or money to the poor on All Souls' Day; in the Val di Ledro children threaten to dirty the doors of houses if they do not get the usual dole. Some rich people treat the poor to bean-soup on that day. Others put pitchers full of water in the kitchen on All Souls' night that the poor souls may slake their thirst.150 In Baden it is still customary to deck the graves with flowers and lights on All Saints' Day and All Souls' Day. The lights are sometimes kindled in hollow turnips, on the sides of which inscriptions are carved and shine out in the darkness. If any child steals a turnip-lantern or anything else from a grave, the indignant ghost who has been robbed appears to the thief the same night and reclaims his stolen property. A relic of the old custom of feeding the dead survives in the practice of giving soul-cakes to godchildren.151
The Letts used to entertain and feed the souls of the dead for four weeks from Michaelmas (September 29) to the day of St. Simon and St. Jude (October 28). They called the season Wellalaick or Semlicka, and regarded it as so holy that while it lasted they would not willingly thresh the corn, alleging that grain threshed at that time would be useless for sowing, since the souls of the dead would not allow it to sprout. But we may suspect that the original motive of the abstinence was a fear lest the blows of the flails should fall upon the poor ghosts swarming in the air. At this season the people were wont to prepare food of all sorts for the spirits and set it on the floor of a room, which had been well heated and swept for the purpose. Late in the evening the master of the house went into the room, tended the fire, and called upon his dead kinsfolk by their names to come and eat and drink. If he saw the ghosts, he would die within the year; but if [pg 075] he did not see them he would outlive it. When he thought the souls had eaten and drunk enough, he took the staff which served as a poker and laying it on the threshold cut it in two with an axe. At the same time he bade the spirits go their way, charging them to keep to the roads and paths and not to tread upon the rye. If the crops turned out ill next year, the people laid the failure at the door of the ghosts, who fancied themselves scurvily treated and had taken their revenge by trampling down the corn.152 The Samagitians annually invited the dead to come from their graves and enjoy a bath and a feast. For their entertainment they prepared a special hut, in which they set out food and drink, together with a seat and a napkin for every soul who had been invited. They left the souls to revel by themselves for three days in the hut; then they deposited the remains of the banquet on the graves and bade the ghosts farewell. The good things, however, were usually consumed by charcoal burners in the forest. This feast of the dead fell early in November.153 The Esthonians prepare a meal for their dead on All Souls' Day, the second of November, and invite them by their names to come and partake of it. The ghosts arrive in the early morning at the first cock-crow, and depart at the second, being ceremoniously lighted out of the house by the head of the family, who waves a white cloth after them and bids them come again next year.154
In some parts of the Russian Government of Olonets the inhabitants of a village sometimes celebrate a joint festival in honour of all their dead. Having chosen a house for the purpose, they spread three tables, one outside the front door, one in the passage, and one in the room which is heated by a stove. Then they go out to meet their [pg 076] unseen guests and usher them into the house with these words, “Ye are tired, our own ones; take something to eat.” The ghosts accordingly refresh themselves at each table in succession. Then the master of the house bids them warm themselves at the stove, remarking that they must have grown cold in the damp earth. After that the living guests sit down to eat at the tables. Towards the end of the meal the host opens the window and lets the ghosts gently out of it by means of the shroud in which they were lowered into the grave. As they slide down it from the warm room into the outer air, the people tell them, “Now it is time for you to go home, and your feet must be tired; the way is not a little one for you to travel. Here it is softer for you. Now, in God's name, farewell!”155
Among the Votiaks of Russia every family sacrifices to its dead once a year in the week before Palm Sunday. The sacrifice is offered in the house about midnight. Flesh, bread, or cakes and beer are set on the table, and on the floor beside the table stands a trough of bark with a lighted wax candle stuck on the rim. The master of the house, having covered his head with his hat, takes a piece of meat in his hand and says, “Ye spirits of the long departed, guard and preserve us well. Make none of us cripples. Send no plagues upon us. Cause the corn, the wine, and the food to prosper with us.”156 The Votiaks of the Governments of Wjatka and Kasan celebrate two memorial festivals of the dead every year, one in autumn and the other in spring. On a certain day koumiss is distilled, beer brewed, and potato scones baked in every house. All the members of a clan, who trace their descent through women from one mythical ancestress, assemble in a single house, generally in one which lies at the boundary of the clan land. Here an old man moulds wax candles; and when the requisite number is made he sticks them on the shelf of the stove, and begins to mention the dead relations of the master of the house by name. For each of them he crumbles a piece of bread, [pg 077] gives each of them a piece of pancake, pours koumiss and beer, and puts a spoonful of soup into a trough made for the purpose. All persons present whose parents are dead follow his example. The dogs are then allowed to eat out of the trough. If they eat quietly, it is a sign that the dead live at peace; if they do not eat quietly, it argues the contrary. Then the company sit down to table and partake of the meal. Next morning both the dead and the living refresh themselves with a drink, and a fowl is boiled. The proceedings are the same as on the evening before. But now they treat the souls for the last time as a preparation for their journey, saying: “Eat, drink, and go home to your companions. Live at peace, be gracious to us, keep our children, guard our corn, our beasts and birds.” Then the people banquet and indulge in all sorts of improprieties. The women refrain from feasting until the dead have taken their departure; but when the souls are gone, there is no longer any motive for abstinence, the koumiss circulates freely among the women, and they grow wanton. Yet at this, as at every other festival, the men and women eat in different parts of the room.157
On All Saints' Day, the first of November, shops and streets in the Abruzzi are filled with candles, which people buy in order to kindle them in the evening on the graves of their relations. For all the dead come to visit their homes that night, the Eve of All Souls, and they need lights to show them the way. For their use, too, lights are kept burning in the houses all night. Before people go to sleep they place on the table a lighted lamp or candle and a frugal meal of bread and water. The dead issue from their graves and stalk in procession through every street of the village. You can see them if you stand at a cross-road with your chin resting on a forked stick. First pass the souls of the good, and then the souls of the murdered and the damned. Once, they say, a man was thus peeping at the ghastly procession. The good souls told him he had [pg 078] better go home. He did not, and when he saw the tail of the procession he died of fright.158
In our own country the old belief in the annual return of the dead long lingered in the custom of baking “soul-cakes” and eating them or distributing them to the poor on All Souls' Day. Peasant girls used to go from farmhouse to farmhouse on that day, singing,
In Shropshire down to the seventeenth century it was customary on All Souls' Day to set on the table a high heap of soul-cakes, and most visitors to the house took one of them. The antiquary John Aubrey, who records the custom, mentions also the appropriate verses:
Indeed the custom of soul-cakes survived in Shropshire down to the latter part of the nineteenth century and may not be extinct even now. “With us, All Saints' Day is known as ‘Souling Day,’ and up to the present time in many places, poor children, and sometimes men, go out ‘souling’: which means that they go round to the houses of all the more well-to-do people within reach, reciting a ditty peculiar to the day, and looking for a dole of cakes, broken victuals, ale, apples, or money. The two latter are now the usual rewards, but there are few old North Salopians who cannot remember when ‘soul-cakes’ were made at all the farms and ‘bettermost’ houses in readiness for the day, and were given to all who came for them. We are told of [pg 079] liberal housewives who would provide as many as a clothes-basket full.”161 The same custom of going out “a-souling” on All Saints' Day or All Souls' Day used to be observed in the neighbouring counties of Staffordshire, Cheshire, Lancashire, Herefordshire, and Monmouthshire. In Herefordshire the soul-cakes were made of oatmeal, and he or she who received one of them was bound to say to the giver:
Thus the practice of “souling” appears to have prevailed especially in the English counties which border on Wales. In many parts of Wales itself down to the first half of the nineteenth century poor peasants used to go about begging for bread on All Souls' Day. The bread bestowed on them was called bara ran or dole-bread. “This custom was a survival of the Middle Ages, when the poor begged bread for the souls of their departed relatives and friends.”163 However, the custom was not confined to the west of England, for at Whitby in Yorkshire down to the early part of the nineteenth century it was usual to make “soul mass loaves” on or about All Souls' Day. They were small round loaves, sold by bakers at a farthing apiece, chiefly for presents to children. In former times people used to keep one or two of them for good luck.164 In Aberdeenshire, also, “on All Souls' Day, baked cakes of a particular sort are given away to those who may chance to visit the house, where they are [pg 080] made. The cakes are called ‘dirge-loaf.’ ”165 Even in the remote island of St. Kilda it was customary on All Saints' Day to bake a large cake in the form of a triangle, furrowed round; the cake must be all eaten that night.166
The same mode of celebrating All Souls' Day has been transported by Catholicism to the New World and imparted to the aborigines of that continent. Thus in Carchi, a province of Ecuador, the Indians prepare foods of various sorts against All Souls' Day, and when the day has come they take some of the provisions to the church and there deposit them on tables set out for the purpose. These good things are the perquisite of the priest, who celebrates mass for the dead. After the service the Indians repair to the cemetery, where with burning candles and pots of holy water they prostrate themselves before the tombs of their relations, while the priest or the sacristan recites prayers for the souls of the departed. In the evening the Indians return to their houses. A table with four lights on it is spread with food and drink, especially with such things as the dead loved in their life. The door is left open all night, no doubt to let the spirits of the dead enter, and the family sits up, keeping the invisible guests company through the long hours of darkness. From seven o'clock and onwards troops of children traverse the village and its neighbourhood. They go from house to house ringing a bell and crying, “We are angels, we descend from the sky, we ask for bread.” The people go to their doors and beg the children to recite a Pater Noster or an Ave Maria for the dead whom they name. When the prayer has been duly said, they give the children a little of the food from the table. All night long this goes on, band succeeding band of children. At five o'clock in the morning the family consumes the remainder of the food of the souls.167 Here the children going from door to door during the night of All Souls appear to personate the souls of the dead who are also abroad at that time; hence to give bread to the children is the same thing as to [pg 081] give bread to the poor hungry souls. Probably the same explanation applies to the giving of soul-cakes to children and the poor on All Souls' Day in Europe.
A comparison of these European customs with the similar heathen rites can leave no room for doubt that the nominally Christian feast of All Souls is nothing but an old pagan festival of the dead which the Church, unable or unwilling to suppress, resolved from motives of policy to connive at. But whence did it borrow the practice of solemnizing the festival on that particular day, the second of November? In order to answer this question we should observe, first, that celebrations of this sort are often held at the beginning of a New Year,168 and, second, that the peoples of North-Western Europe, the Celts and the Teutons, appear to have dated the beginning of their year from the beginning of winter, the Celts reckoning it from the first of November169 and the Teutons from the first of October.170 The difference of reckoning may be due to a difference of climate, the home of the Teutons in Central and Northern Europe being a region where winter sets in earlier than on the more temperate and humid coasts of the Atlantic, the home of the Celts. These considerations suggest that the festival of All Souls on the second of November originated with the Celts, and spread from them to the rest of the European peoples, who, while they preserved their old feasts of the dead practically unchanged, may have transferred them to the second of November. This conjecture is supported by what we know of the ecclesiastical institution, or rather recognition, of the festival. For [pg 082] that recognition was first accorded at the end of the tenth century in France, a Celtic country, from which the Church festival gradually spread over Europe. It was Odilo, abbot of the great Benedictine monastery of Clugny, who initiated the change in 998 a.d. by ordering that in all the monasteries over which he ruled, a solemn mass should be celebrated on the second of November for all the dead who sleep in Christ. The example thus set was followed by other religious houses, and the bishops, one after another, introduced the new celebration into their dioceses. Thus the festival of All Souls gradually established itself throughout Christendom, though in fact the Church has never formally sanctioned it by a general edict nor attached much weight to its observance. Indeed, when objections were raised to the festival at the Reformation, the ecclesiastical authorities seemed ready to abandon it.171 These facts are explained very simply by the theory that an old Celtic commemoration of the dead lingered in France down to the end of the tenth century, and was then, as a measure of policy and a concession to ineradicable paganism, at last incorporated in the Catholic ritual. The consciousness of the heathen origin of the practice would naturally prevent the supreme authorities from insisting strongly on its observance. They appear rightly to have regarded it as an outpost which they could surrender to the forces of rationalism without endangering the citadel of the faith.
Perhaps we may go a step further and explain in like manner the origin of the feast of All Saints on the first of November. For the analogy of similar customs elsewhere would lead us to suppose that the old Celtic festival of the dead was held on the Celtic New Year's Day, that is, on the first, not the second, of November. May not then the institution of the feast of All Saints on that day have been the first attempt of the Church to give a colour of Christianity to the ancient heathen rite by substituting the saints for the souls of the dead as the true object of worship? [pg 083] The facts of history seem to countenance this hypothesis. For the feast of All Saints was instituted in France and Germany by order of the Emperor Lewis the Pious in 835 a.d., that is, about a hundred and sixty years before the introduction of the feast of All Souls. The innovation was made by the advice of the pope, Gregory IV., whose motive may well have been that of suppressing an old pagan custom which was still notoriously practised in France and Germany. The idea, however, was not a novel one, for the testimony of Bede proves that in Britain, another Celtic country, the feast of All Saints on the first of November was already celebrated in the eighth century.172 We may conjecture that this attempt to divert the devotion of the faithful from the souls of the dead to the saints proved a failure, and that finally the Church reluctantly decided to sanction the popular superstition by frankly admitting a feast of All Souls into the calendar. But it could not assign the new, or rather the old, festival to the old day, the first of November, since that was already occupied by the feast of All Saints. Accordingly it placed the mass for the dead on the next day, the second of November. On this theory the feasts of All Saints and of All Souls mark two successive efforts of the Catholic Church to eradicate an old heathen festival of the dead. Both efforts failed. “In all Catholic countries the day of All Souls has preserved the serious character of a festival of the dead which no worldly gaieties are allowed to disturb. It is then the sacred duty of the survivors to visit the graves of their loved ones in the churchyard, to deck them with flowers and lights, and to utter a devout prayer—a pious custom with which in cities like Paris and Vienna even the gay and frivolous comply for the sake of appearance, if not to satisfy an impulse of the heart.”173