Tradition.Traditions.Inthe thirteenth century the two chief meals were dinner and supper, the first at nine in the morning, the supper at five in the afternoon. The greatest luxury and magnificence were displayed at those repasts, and the side tables were highly ornamented, and covered with various fermented liquors, as mead, ale, beer, and, above all, rich wines of English growth. At the celebration in London of the marriage of Richard, Earl of Cornwall, and Cincia, daughter of Redmond, Earl of Provence (A. D.1243), there were above thirty thousand dishes served at the marriage dinner.An unlimited hospitality reigned in the castles of great barons: their gates were ever open tostrangers of condition, as well as their own vassals, friends, and followers. It is evident that the immense halls to be seen in the remains of ancient structures, were built to accommodate vast numbers of guests of all ranks; and the little window above, opening from a recess of the state apartment, was evidently intended in order that the guests should be seen assembling, before the lord of the mansion and persons of dignity went down to the common repast. In the middle of each table stood a large salt-cellar, and it was a mark of distinction whether a person sat above or below the salt. Particular care was taken to place the guests according to their rank.
Tradition.Traditions.Inthe thirteenth century the two chief meals were dinner and supper, the first at nine in the morning, the supper at five in the afternoon. The greatest luxury and magnificence were displayed at those repasts, and the side tables were highly ornamented, and covered with various fermented liquors, as mead, ale, beer, and, above all, rich wines of English growth. At the celebration in London of the marriage of Richard, Earl of Cornwall, and Cincia, daughter of Redmond, Earl of Provence (A. D.1243), there were above thirty thousand dishes served at the marriage dinner.An unlimited hospitality reigned in the castles of great barons: their gates were ever open tostrangers of condition, as well as their own vassals, friends, and followers. It is evident that the immense halls to be seen in the remains of ancient structures, were built to accommodate vast numbers of guests of all ranks; and the little window above, opening from a recess of the state apartment, was evidently intended in order that the guests should be seen assembling, before the lord of the mansion and persons of dignity went down to the common repast. In the middle of each table stood a large salt-cellar, and it was a mark of distinction whether a person sat above or below the salt. Particular care was taken to place the guests according to their rank.
Traditions.
Inthe thirteenth century the two chief meals were dinner and supper, the first at nine in the morning, the supper at five in the afternoon. The greatest luxury and magnificence were displayed at those repasts, and the side tables were highly ornamented, and covered with various fermented liquors, as mead, ale, beer, and, above all, rich wines of English growth. At the celebration in London of the marriage of Richard, Earl of Cornwall, and Cincia, daughter of Redmond, Earl of Provence (A. D.1243), there were above thirty thousand dishes served at the marriage dinner.
An unlimited hospitality reigned in the castles of great barons: their gates were ever open tostrangers of condition, as well as their own vassals, friends, and followers. It is evident that the immense halls to be seen in the remains of ancient structures, were built to accommodate vast numbers of guests of all ranks; and the little window above, opening from a recess of the state apartment, was evidently intended in order that the guests should be seen assembling, before the lord of the mansion and persons of dignity went down to the common repast. In the middle of each table stood a large salt-cellar, and it was a mark of distinction whether a person sat above or below the salt. Particular care was taken to place the guests according to their rank.