to the departed. Those on horseback galloped beside the hearse, and brandishing their swords, drove the evil spirits away, while bread and ale were placed in the grave to protect the souls against hunger and thirst.
The memory of deceased members of the family was held in pious honour everywhere. During the first year after the death of one of the household funeral ceremonies were held, and are still held, in numerous places. These usually take place on the third, seventh, twentieth, and fortieth day after the funeral, and also half a year and a year later, the final fête being the most touching of all. The members of the family and the nearest relations assemble at the grave of the departed with many sorts of food and drink, a part of the viands being put aside for the deceased at the banquet which follows. On the other hand, the White Russians for the most part celebrated their funeral feasts at home, a portion of the food being sent to the grave afterward.
Besides these family feasts most Slavs celebrate general festivals in commemoration of the dead, these recurring on fixed days thrice or even four times a year. The festivals held in White Russia stand forth most prominently by reason of their ancient character, and they are called dziady, or sometimes also chautury, the latter name derived from Latin chartularium ("charter, record"). Dziadys are deceased ancestors, male and female, and their memory is usually commemorated four times annually.
The autumnal dziadys are held on St. Demetrius's Eve (October 26, according to the Russian calendar),7 when work in the fields has been finished, and a rich harvest fills the barns. On the Friday preceding the dziady the courtyard is swept clean, the agricultural implements are stowed away, and everything is put in order. Some cattle, set aside for that purpose in the spring by the master of the house, are killed; and the women prepare food (from nine to fifteen dishes) and scrub tables and benches, devoting special care to the corner
