dge of service. A nobleman and his
lady had a circle of knights and gentlemen and their ladies. A
knight had a circle of gentlemen and their ladies.

The great barons lived in houses built within the walls of their
castles. Lesser barons lived in semi-fortified manors, many of
which had been licensed to be embattled or crenelated. Their
halls were two stories high, and usually built on the first rather
than on the second floor. Windows came down almost to the floor.
The hall had a raised floor at one end where the lord and lady and
a few others sat at a high table. The hearth was in the middle of
the room or on a wall. Sometimes a cat was used to open and shut
the louvers of the smoke outlet in the roof. The lord's bedroom
was next to the hall on the second floor and could have windows
into the hall and a spiral staircase connecting the two rooms.
There was a chapel, in which the lord attended mass every morning.
The many knights usually lived in unfortified houses with two
rooms.

In the great houses, there were more wall hangings, and ornaments
for the tables. The tables were lit with candles or torches made
of wax. Plates were gold and silver. The lord, his lady, and their
family and guests sat at the head table, which was raised on a
dais. On this high table was a large and elaborate salt cellar.
One's place in relationship to the salt cellar indicated one's
status: above or below the salt. Also, those of higher status at
the table ate a superior bread. The almoner [alms giver] said
grace. Gentlemen poured the lord's drink [cupbearer], served his
meat [carver], and supervised the serving of the food [sewer]. A
yeoman ewery washed the hands of the lord and his guests and
supplied the napkins, ewers [pitchers], and basins. A yeoman
cellarer or butler served the wine and beer. The yeoman of the
pantry served the bread, salt, and cutlery. The steward presided
over the table of household officers of gentle birth. The marshall
of the hall, clerk of the kitchen, or other yeomen officers
supervised other tables. Salt and spices were available at all
tables. Most people ate with their fingers, although there were
knives and some spoons. Drinking vessels were usually metal, horn,
or wood. A marshall and ushers kept order. Minstrels played
musical instruments or recited histories of noble deeds or amusing
anecdotes. Reading aloud was a favorite pastime. The almoner
collected the leftovers to distribute to the poor.

In l