EASTER. oT 
Early in the morning the churches are full 
for the mass, while all around are servants with 
dishes of eggs, waiting to have them blessed. 
In Poland Lent is rigidly observed, and at its 
close animal food is partaken of with great 
solemnity. 
The table is laid to represent a fort. Pyramids 
of cold hard-boiled eggs surrounded by coils of 
sausage are the ordnance stores. 
The host begins the feast by cutting one of 
the eggs in thin slices and shares a slice with 
each guest in turn, while offering congratula- 
tions of the day. 
This ceremony is performed in turn by every 
one with all the others present. 
In France hens’ nests were formerly ransacked 
for the largest eggs for an Easter tribute to the 
king. The priests used to go from house to 
house, leaving their blessings and receiving eggs 
enough to last for many weeks. 
During the reigns of Louis XIV. and XV. 
after mass on Easter Sunday it was the custom 
