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 exercised in the subsidiary offices of provision, which had grown up round the Hall. Of these there were twenty, each under a Serjeant or other head with an appropriate staff of clerks, yeomen, grooms, pages, and children. They were the Kitchen, the Bake-house, the Pantry, the Cellar, the Buttery, the Pitcher-house, the Spicery, the Chandlery, the Wafery, the Confectionery, the Ewery, the Laundry, the Larder, the Boiling-house, the Accatry, the Poultry, the Scalding-house, the Pastry, the Scullery, and the Woodyard. The department also included the Almonry under a Lord High Almoner, who was an ecclesiastic, and the Porters. Administrative control was exercised by the Board of Green Cloth, consisting of the Treasurer and Comptroller of the Household, and the Cofferer or household cashier. These had the assistance of a staff of clerks and clerk comptrollers, known as the Counting House. Above all was the chief officer of the department, the Lord Steward of the Household. The Steward, whose name seems to be an exact equivalent for both the Latin terms dapifer and Senescallus, is not likely to have had in the beginning any priority over the camerarius; but historical reasons had brought him to the forefront towards the end of the thirteenth century, and thereafter he continued to rank as first officer of the Household. Henry VIII, following a French analogy, had renamed him Grand Master of the Household, but the new term had not permanently succeeded in establishing itself. Under Elizabeth the post was sometimes left vacant. But it was always filled during the session of a Parliament, for it was the ancient custom for the lords of Parliament to dine at the Lord Steward's table in the court. In the absence