KING CHARLES THE FIRST.
The Journey of Prince Charles (afterwards Charles the First) and the Duke of Buckingham to Spain, was considered at the time to be such a piece of knight-errantry as scarcely any age could parallel. Spanheim in his history of Louisa-Juliana, Electress Palatine, mother of the king of Bohemia, says “that never Prince was more obliged to a sister, than king CharlesI.was to the queen of Bohemia; since it was only the consideration ofherandher children, who were then thenext heirsafterhimto the Crown of England, that prevailed with the Court of Spainto permit him ever to see England again.”
Charles the First, though of abstemious habits kept a splendid and hospitable table, at the beginning of his reign. Of this trait in his character, hitherto unnoticed, the following account affords a sufficient proof.
There were daily in his court eighty six tables, well furnished each meal, whereof the king’s table had twenty-eight dishes; the queen’s twenty-four; four other tables sixteen dishes each; three other ten dishes each; twelve other had seven dishes each; seventeen other tables had each of them five dishes; three other had four each; thirty-two other tables had each threedishes; and thirteen other had each two dishes; in all about five hundred dishes each meal, with bread, beer, wine, and all other things necessary. All which was provided, mostly by the several purveyors, who, by commission, legally and regularly authorized, did receive those provisions at a moderate price, such as had been formerly agreed upon in the several counties of England, which price, (by reason of the value of money much altered) was become low, yet a very inconsiderable burthen to the kingdom in general, but thereby was greatly supported the royal dignity in the eyes of strangers as well as subjects.
The English nobility and gentry, according to the king’s example, were excited to keep a proportionable hospitality in their several country mansions, the husbandmen encouraged to breed cattle, all tradesmen to a cheerful industry; and there was then a free circulation of money throughout the whole body of the kingdom. There was spent yearly in the king’s house of gross meat fifteen hundred oxen, seven thousand sheep, twelve hundred veals, three hundred porkers, four hundred storks or young beefs, six thousand eight hundred lambs, three hundred flitches of bacon, and twenty-six hams; also one hundred and forty dozen of geese, two hundred and fifty dozen of capons, four hundred and seventy dozen of hens, seven hundred and fifty dozen of pullets, one thousand four hundred and seventy dozen ofchickens; for bread three thousand six hundred bushels of wheat: and for drink six hundred tuns of wine, and one thousand seven hundred tuns of beer; moreover of butter forty six thousand six hundred and forty pounds, together with fish and fowl, venison, fruit and spice proportionably.