seek out-of-door pleasures. Among many of the old families only blood
relations are expected to eat and drink together on this holy day.

Ordinarily the Spaniard "may find perfect entertainment in a crust of
bread and a bit of garlic" as the proverb claims, but at Yule-tide his
stomach demands many delicacies peculiar to the season. The _Puchero
Olla_, the national dish for dinner, must have a few extra ingredients
added on this occasion. The usual compound of chickens, capons, bacon,
mutton, beef, pig's feet, lard, garlic, and everything else the
larder affords, is quite insufficient to be boiled together on this
occasion. However, if one has no relatives to invite him to a feast,
it is an easy matter to secure a Christmas dinner on the streets,
where men are ready to cook for him over their _braseros_ of charcoal
and venders are near at hand to offer preserved fruits, the famous
almond rock, almond soup, truffled turkey, or the most desirable of
the season's delicacies,--sea-bream, which is brought from Cadiz
especially for Christmas use, and which is eaten at Christmas in
accordance with the old-time custom. Nuts of all kinds are abundant.
By the side of the streets, venders of chestnuts--the finest in the
world--lean against their clumsy two-wheeled carts, picturesque in
costumes that are ragged and soiled from long service. Rich
layer-cakes of preserves, having almond icing with fruits and
liquor-filled ornaments of sugar on top, are frequently sent from
friend to friend for dinner.

In Seville, and possibly in other places, the people hurry to the
cathedral early in the afternoon in order to secure good places before
the high altar from which to view the _Siexes_, or dances. Yes,
dances! This ceremony takes place about five o'clock just as the
daylight fades and night draws near. Ten choristers and dancers,