Page:A History of Domestic Manners and Sentiments in England During the Middle Ages.djvu/173

 and Sentiments. 1 5 3 drinking, fpoons, &c. At the high table, the meats were eaten from flices of bread, called trenchers {tranchoirs), which, after the meats were eaten, were thrown into vefTels called couloueres. In a confpicuous part of the hall flood the dreffer or cupboard, which was covered with veffels of plate, which two efquires carried thence to the table, to replace thofe which were emptied. Two other efquires were occupied in bringing wine to the drelfer, from whence it was ferved to the guefts at the tables. The diilies, forming a number of courfes, varying according to the occa- fion, were brought in by valets, led by two efquires. An ajfeeur, or placer, took the diflies from the hands of the valets, and arranged them in their places on the table. After thefe courfes, frelh table-cloths were laid, and the entremets were brought, conlifting of fweets, jellies. Sec, many of them moulded into elegant or fantaftic forms ; and, in the middle of the table, raifed above the rell, were placed a fwan, peacocks, or pheafants, dreffed up in their feathers, with their beaks and feet gilt. In lefs fumptuous entertainments the expenfwe courfe of entremets was ufually omitted. Laft of all came the deffert, confifting of cheefe, con- feftionaries, fruit, &c., concluded by what was called the igUe (departure from table), confifting ufually of a draught of hypocras, and the loute-hors (turn out), wine and fpices ferved round, which terminated the repaft. The guefts then wallied their hands, and repaired into another room, where they were ferved with wine and fweetmeats, and, after a lliort time, feparated. The dinner, ferved llowly and ceremcnioufty, muft have occupied a confiderable length of time. After the guefts had left the hall, the fervers and attendants took their places at the tables. The furniture of the hall was fimple, and conftfted of but a few articles. In large refidences, the floor at the upper end of the hall was raifed, and was called the dais. On this the chief table was placed, ftretching lengthways acrofs the hall. The fubordinate tables were arranged below, down each fide of the hall. In the middle was generally the fire, fometimes in an iron grate. At the upper end of the hall there was often a cup-board or a dreffer for the plate, &c. The tables were ftill merely boards placed on treffels, though the table dor- mant, or ftationary table, began to be more common. Perhaps the large X. table