by
my wife and her maid servants." They ground eight bushels of malt, added
half a bushel of wheat meal, half a bushel of oat meal, poured in eighty
gallons of water, then eighty gallons more, and a third eighty gallons,
and boiled with a couple of pounds of hops. This, with a few spices
thrown in, made three hogsheads of good beer, meet for a poor man who had
only forty pounds a year. This two hundred gallons of beer cost
altogether twenty shillings; but although he says his wife brewed it
"once in a month," whether it lasted a whole month the parson does not
say. He was particular about the water used: the Thames is best, the
marsh worst, and clear spring water next worst; "the fattest standing
water is always the best." Cider and perry were made in some parts of
England, and a delicate sort of drink in Wales, called metheglin; but
there was a kind of "swish-swash" made in Essex from honey-combs and
water, called mead, which differed from the metheglin as chalk from
cheese.

In Shakespeare's day much less time was spent in eating and drinking than
formerly, when, besides breakfast in the forenoon and dinners, there were
"beverages" or "nuntion" after dinner, and supper before going to bed
--"a toie brought in by hardie Canutus," who was a gross feeder.
Generally there were, except for the young who could not fast till
dinnertime, only two meals daily, dinner and supper. Yet the Normans had
brought in the habit of sitting long at the table--a custom not yet
altogether abated, since the great people, especially at banquets, sit
till two or three o'clock in the afternoon; so that it is a hard matter
to rise and go to evening prayers and return in time for supper.

Harrison does not make much account of the early meal called "breakfast";
but Froude says that in Elizabeth's time the common hour of rising, in
the country, was four o'clock, summer and winter, and that breakfast was
at five, after which the laborers went to work and the gentlemen to
business. The Earl and Countess of Northumberland breakfasted together
and alone at seven. The meal consisted of a quart of ale, a quart of
wine, and a chine of beef; a loaf of bread is not mentioned, but we hope
(says Froude) it may be presumed. The gentry dined at eleven and supped
at five. The merchants took dinner at noon, and, in London, supped at
six. The university scholars out of term ate dinner at ten. The
husbandmen dined at high noon, and took supper at seven or eight