Page:A History of the Knights of Malta, or the Order of St. John of Jerusalem.djvu/353

Rh Burdensome as this charge undoubtedly was, the post of conventual bailiff was nevertheless eagerly sought after. Not only did it confer upon its holder a very high position, second only to that of the Grand-Master himself, but it was also, invariably, and as a matter of right, the stepping-stone to the most lucrative dignities in the gift of the langue. If either of its grand-priories or bailiwicks fell vacant the conventual bailiff had the option of claiming the post; or if he preferred waiting for one of greater value he might retain his position and allow the vacant nomination to pass to those junior to himself, until one fell in of sufficient value to meet his expectations. Not unfrequently the selection of a Grand-Master was made from amongst the conventual bailiffs, who, by being present at the chef-lieu at the time of the election, had many advantages in the way of canvassing, and otherwise making themselves popular and acceptable to the electors.

The amount of the allowance given to the bailiffs to support their tables whilst the Order was at Rhodes is not recorded. It may, however, be assumed to have been not very different from that which was fixed for them a few years later, when they were settled in Malta. It then consisted of sixty gold crowns a month in money, and the ration in kind was, for each person, one rotolo of fresh meat, either beef, mutton, or kid, or two- thirds of that amount of salt meat; and on fast days, in lieu of the above, a due portion of fish, or four eggs, together with six loaves of bread and a quartuccio of wine. Members were entitled to three meals a day, viz., breakfast, dinner, and supper. They were permitted to absent themselves from dinner three times a week, and in such case to draw an allowance in its stead. Should they be absent from either the breakfast or supper meal no compensation was given. The bailiff was supposed to provide for his guests only simple meals, such as the above-quoted rations would have afforded, but it rarely happened that he restricted himself within those limits. The sumptuousness and prodigality of the tables actually maintained depended on his disposition and private means. If he were a generous and wealthy man, and anxious to gain popularity,