eat as they could easiest come by
and have most quickly ready; yet the banquets of the trades in London
were not inferior to those of the nobility. The husbandmen, however,
exceed in profusion, and it is incredible to tell what meat is consumed
at bridals, purifications, and such like odd meetings; but each guest
brought his own provision, so that the master of the house had only to
provide bread, drink, houseroom, and fire. These lower classes Harrison
found very friendly at their tables--merry without malice, plain without
Italian or French subtlety--so that it would do a man good to be in
company among them; but if they happen to stumble upon a piece of venison
or a cup of wine or very strong beer, they do not stick to compare
themselves with the lord-mayor--and there is no public man in any city of
Europe that may compare with him in port and countenance during the term
of his office.

Harrison commends the great silence used at the tables of the wiser sort,
and generally throughout the realm, and likewise the moderate eating and
drinking. But the poorer countrymen do babble somewhat at table, and
mistake ribaldry and loquacity for wit and wisdom, and occasionally are
cup-shotten; and what wonder, when they who have hard diet and small
drink at home come to such opportunities at a banquet! The wealthier sort
in the country entertain their visitors from afar, however long they
stay, with as hearty a welcome the last day as the first; and the
countrymen contrast this hospitality with that of their London cousins,
who joyfully receive them the first day, tolerate them the second, weary
of them the third, and wish 'em at the devil after four days.

The gentry usually ate wheat bread, of which there were four kinds, and
the poor generally bread made of rye, barley, and even oats and acorns.
Corn was getting so dear, owing to the forestallers and middlemen, that,
says the historian, "if the world last a while after this rate, wheat and
rye will be no grain for poor men to feed on; and some catterpillers
[two-legged speculators] there are that can say so much already."

The great drink of the realm was, of course, beer (and it is to be noted
that a great access of drunkenness came into England with the importation
much later of Holland gin) made from barley, hops, and water, and upon
the brewing of it Harrison dwells lovingly, and devotes many pages to a
description of the process, especially as "once in a month practiced