Russia

On St. George's Day (April 23rd*) the cattle are brought out for the first time, and sprinkled with holy water by the priest. They are never very fat, but at this period of the year their appearance is truly lamentable. During the winter they have been cooped up in small unventilated cow-houses, and fed almost exclusively on straw; now, when they are released from their imprisonment, they look like the ghosts of their former emaciated selves. All are lean and weak, many are lame, and some cannot rise to their feet without assistance.

     * With regard to saints' days, I always give the date

     according to the old style.  To find the date according to

     our calendar, thirteen days must be added.

Meanwhile the peasants are impatient to begin the field labour. An old proverb which they all know says: "Sow in mud and you will be a prince"; and they always act in accordance with this dictate of traditional wisdom. As soon as it is possible to plough they begin to prepare the land for the summer grain, and this labour occupies them probably till the end of May. Then comes the work of carting out manure and preparing the fallow field for the winter grain, which will last probably till about St. Peter's Day (June 29th), when the hay-making generally begins. After the hay-making comes the harvest, by far the busiest time of the year. From the middle of July—especially from St. Elijah's Day (July 20th), when the saint is usually heard rumbling along the heavens in his chariot of fire*—until the end of August, the peasant may work day and night, and yet he will find that he has barely time to get all his work done. In little more than a month he has to reap and stack his grain—rye, oats, and whatever else he may have sown either in spring or in the preceding autumn—and to sow the winter grain for next year. To add to his troubles, it sometimes happens that the rye and the oats ripen almost simultaneously, and his position is then still more difficult.

     * It is thus that the peasants explain the thunder, which is

     often heard at that season.

Whether the seasons favour him or not, the peasant has at this time a hard task, for he can rarely afford to hire the requisite number of labourers, and has generally the assistance merely of his wife and family; but he can at this season work for a short time at high pressure, for he has the prospect of soon obtaining a good rest and an abundance of food. About the end of September the field labour is finished, and on the first day of October the harvest festival begins—a joyous season, during which the parish fetes are commonly celebrated.

To celebrate a parish fete in true orthodox fashion it is necessary to prepare beforehand a large quantity of braga—a kind of home-brewed small beer—and to bake a plentiful supply of piroghi or meat pies. Oil, too, has to be procured, and vodka (rye spirit) in goodly quantity. At the same time the big room of the izba, as the peasant's house is called, has to be cleared, the floor washed, and the table and benches scrubbed. The evening before the fete, while the piroghi are being baked, a little lamp burns before the Icon in the corner of the room, and perhaps one or two guests from a distance arrive in order that they may have on the morrow a full day's enjoyment.

On the morning of the fete the proceedings begin by a long service in the church, at which all the inhabitants are present in their best holiday costumes, except those matrons and young women who remain at home to prepare the dinner. About mid-day dinner is served in each izba for the family and their friends. In general the Russian peasant's fare is of the simplest kind, and rarely comprises animal food of any sort—not from any vegetarian proclivities, but merely because beef, mutton, and pork are too expensive; but on a holiday, such as a parish fete, there is always on the dinner table a considerable variety of dishes. In the house of a well-to-do family there will be not only greasy cabbage-soup and kasha—a dish made from buckwheat—but also pork, mutton, and perhaps even beef. Braga will be supplied in unlimited quantities, and more than once vodka will be handed round. When the repast is finished, all rise together, and, turning towards the Icon in the corner, bow and cross themselves repeatedly. The guests then say to their host, "Spasibo za khelb za sol"—that is to say, "Thanks for your hospitality," or more literally, "Thanks for bread and salt"; and the host replies, "Do not be displeased, sit down once more for good luck"—or perhaps he puts the last part of his request into the form of a rhyming couplet to the following effect: "Sit down, that the hens may brood, and that the chickens and bees may multiply!" All obey this request, and there is another round of vodka.