Page:History of the German people at the close of the Middle Ages vol1.djvu/344

 332 HISTORY OF THE GERMAN PEOPLE with the tally, and the result with the amount of wine used in the preceding year. The brewhouse also was under the supervision of the cellarer, who saw to the watering, fermenting, and drying of the malt. He carried it to the mill, took from the granary the correct quantity of hops, hired his own assistant, and watched over the brewing. He took care of the beer when made, and served it in large jugs at table. The kitchen and cellar were beautifully kept ; all the servants, both the 'Fionem and hired labourers, ate at the manor-house ; food was lavishly provided, but the regu- lar servants were directed to watch that the labourers did not take away what was left or give it to outsiders. One of the duties of the manor-house was to provide for the support of a large number of poor labourers. Hence it was not without reason that the chief steward was called ' the kitchen-master.' Oxen, sheep, calves, and swine were killed at the manor, ham, bacon and sausage prepared, meat salted and smoked ; and the kitchen-master was directed to ' see that the cook and clerk acquit themselves properly of their task, to see himself that the oxen and swine be killed at the proper time and put in salt, hung up and dried. He must take care that the fresh meat to be used during the year be cleanly and healthfully prepared, that each person have his share, that what is left be carefully put away and utilised, and that the cook serve the master and servants well, cleanly, and healthily, and that each person have enough.' The bath-house was looked upon as one of the necessaries of life. The house servant was directed ' to carry wood when desired and to put water in