she answered, "I thank you, my good people." The
music in the chapel was excellent, and the whole service was over in half
an hour. This is Hentzner's description of the setting out of her table:

"A gentleman entered the room bearing a rod, and along with him another
who had a table-cloth, which, after they had both kneeled three times, he
spread upon the table; and after kneeling again they both retired. Then
came two others, one with the rod again, the other with a salt-cellar, a
plate, and bread; and when they had kneeled as the others had done, and
placed what was brought upon the table, they two retired with the same
ceremonies performed by the first. At last came an unmarried lady (we
were told she was a countess) and along with her a married one, bearing a
tasting-knife; the former was dressed in white silk, who, when she had
prostrated herself three times, in the most graceful manner approached
the table, and rubbed the plates with bread and salt, with as much awe as
if the Queen had been present. When they had waited there a little while
the Yeomen of the Guard entered, bare-headed, clothed in scarlet, with a
golden rose upon their backs, bringing in at each turn a course of
twenty-four dishes, served in plate, most of it gilt; these dishes were
received by a gentleman in the same order they were brought, and placed
upon the table, while the Lady Taster gave to each of the guard a
mouthful to eat, of the particular dish he had brought, for fear of, any
poison. During the time that this guard, which consists of the tallest
and stoutest men that can be found in all England, being carefully
selected for this service, were bringing dinner, twelve trumpets and two
kettle-drums made the hall ring for half an hour together. At the end of
all this ceremonial, a number of unmarried ladies appeared, who with
particular solemnity lifted the meat off the table and conveyed it into
the Queen's inner and more private chamber, where, after she had chosen
for herself, the rest goes to the Ladies of the court."

The queen dined and supped alone, with very few attendants.
II

We now approach perhaps the most important matter in this world, namely,
dress. In nothing were the increasing wealth and extravagance of the
period more shown than in apparel. And in it we are able to study the
origin of the present English taste for the juxtaposition of striking and
uncomplementary colors. In Coryat's "Crudities," 1611, we have an
Engl