ein the sweet hand of the seafaring Portingale is not
wanting." The food was brought in commonly in silver vessels at tables of
the degree of barons, bishops, and upwards, and referred first to the
principal personage, from whom it passed to the lower end of the table,
the guests not eating of all, but choosing what each liked; and nobody
stuffed himself. The dishes were then sent to the servants, and the
remains of the feast went to the poor, who lay waiting at the gates in
great numbers.

Drink was served in pots, goblets, jugs, and bowls of silver in
noblemen's houses, and also in Venice glasses. It was not set upon the
table, but the cup was brought to each one who thirsted; he called for
such a cup of drink as he wished, and delivered it again to one of the
by-standers, who made it clean by pouring out what remained, and restored
it to the sideboard. This device was to prevent great drinking, which
might ensue if the full pot stood always at the elbow. But this order was
not used in noblemen's halls, nor in any order under the degree of knight
or squire of great revenue. It was a world to see how the nobles
preferred to gold and silver, which abounded, the new Venice glass,
whence a great trade sprang up with Murano that made many rich. The
poorest even would have glass, but home-made--a foolish expense, for the
glass soon went to bits, and the pieces turned to no profit. Harrison
wanted the philosopher's stone to mix with this molten glass and toughen
it.

There were multitudes of dependents fed at the great houses, and
everywhere, according to means, a wide-open hospitality was maintained.
Froude gives a notion of the style of living in earlier times by citing
the details of a feast given when George Neville, brother of Warwick the
king-maker, was made archbishop of York. There were present, including
servants, thirty-five hundred persons. These are a few of the things used
at the banquet: three hundred quarters of wheat, three hundred tuns of
ale, one hundred and four tuns of wine, eighty oxen, three thousand
geese, two thousand pigs,--four thousand conies, four thousand
heronshaws, four thousand venison pasties cold and five hundred hot, four
thousand cold tarts, four thousand cold custards, eight seals, four
porpoises, and so on.

The merchants and gentlemen kept much the same tables as the nobles,
especially at feasts, but when alone were content with a few dishes. They
also desired the dearest food, and w