fitable but sounder export of the products of the country had
produced a general and moderate degree of wealth. The manufactures of
wool and leather, and linen, harness, and armour with the ornamental
industry of Nuremberg were eagerly desired by foreign countries. The
chief cause of disturbance was the insecurity of the ratio of value.
Almost every town had then its special branch of industry, solidly
developed under the restrictions and control of guilds. Pottery,
cloths, leather work, mining, and metal work, gave to individual
places a peculiar character, and even to smaller ones a reputation
which reached through the country and excited in the citizens a
well-justified pride. But in all, scarcely excepting the greatest,
agriculture was deemed of more importance than now, not only in the
suburbs and farms of the city domains, but also within the towns; many
citizens lived upon the produce of their fields. In the smaller towns
most persons possessed portions of the town lands, but the richer had
other property besides. Therefore there were many more beasts of burden
and of draught than now, and the housewife rejoiced having her own
corn-fields, from which she made her own bread, and if she was skilful,
prepared fine pastry according to the custom of the country. The cities
had a great share also in the cultivation of the vine, which reached
from the north down to Lower Saxony; the right of brewing beer was
considered a valuable privilege by some houses; almost every place
brewed beer of its own kind, numberless are the local names of these
primitive beverages; much value was attached to its having a strong,
sweet, and wine flavour, and oily substance; highly esteemed beer was
sent to great distances.

The people derived more pleasure from their sensations than they do
now, were louder and more unconstrained in their mirth. The luxury of
banquets, especially of family feasts, was legally regulated according
to the rank of the citizens, and he was not allowed to diminish it. The
banquets were arranged in courses as now in England, and in every
course a number of similar dishes. Already, oysters were sent out as
far as they could bear the journey, and sometimes, after the
introduction of French cookery, were formed into delicate sauces;
caviare was well known, and at the harvest feasts Leipzig larks were a
favourite dish. In the popular kitchens, besides the Indian spices,
they had the favourite root of the middle ages,