Page:The history of Witchcraft and demonology.djvu/165

 with a wolfish feast and cram themselves to excess with food of all kinds, both meat and drink, before they proceed to the ritual of hell. These orgies were often prolonged amid circumstances of the most beastly gluttony and drunkenness.

Guazzo writes: “Tables are laid and duly furnished, whereupon they set themselves to the board & begin, to gobbet piecemeal the meats which the Devil provides, or which each member of the party severally brings with him.” De Lancre also says: “Many authors say that sorcerers at the Sabbat eat the food which the Devil lays before them: but very often the table is only dressed with the viands they themselves bring along. Sometimes there are certain tables served with rare dainties, at others with orts and offal.” “Their banquets are of various kinds of food according to the district & the quality of those who are to partake.” It seems plain that when the local head of the witches, who often presided at these gatherings absente diabolo, was a person of wealth or standing, delicacies and choice wines would make their appearance at the feast, but when it was the case of the officer of a coven in some poor and small district, possibly a meeting of peasants, the homeliest fare only might be served. The Lancashire witches of 1613, when they met at Malking Tower, sat down to a goodly spread of “Beefe, Bacon, and roasted Mutton,” the sheep having been killed twenty-four hours earlier by James Device; in 1633 Edmund Robinson stated that the Pendle witches offered him “flesh and bread upon a trencher, and drink in a glass,” they also had “flesh smoaking, butter in lumps, and milk,” truly rustic dainties. Alice Duke, a Somerset witch, tried in 1664, confessed that the Devil “bids them Welcome at their Coming, and brings them Wine, Beer, Cakes, and Meal, or the like.” At the trial of Louis Gaufridi at Aix in 1610 the following description of a Sabbat banquet was given: “Then they feasted, three tables being set out according to the three aforesaid degrees. Those who were employed in serving bread had loaves made from wheat privily stolen in various places. They drank malmsey in order to excite them to venery. Those who acted as cup-bearers had filched the wine from cellars where it was stored. Sometimes they ate the tender flesh of little children, who had been slain and roasted at some Synagogue, and