lay them,
one suit before dinner and another after. What a study was this varied,
mixed, flaunting life, this dance of pleasure and license before the very
altar of the church, for the writers of satire, comedy, and tragedy!

But it is not alone town life and court life and the society of the fine
folk that is reflected in the English drama and literature of the
seventeenth century, and here is another wide difference between it and
the French literature of the same period; rural England and the popular
life of the country had quite as much to do in giving tone and color to
the writings of the time. It is necessary to know rural England to enter
into the spirit of this literature, and to appreciate how thoroughly it
took hold of life in every phase. Shakespeare knew it well. He drew from
life the country gentleman, the squire, the parson, the pedantic
schoolmaster who was regarded as half conjurer, the yeoman or farmer, the
dairy maids, the sweet English girls, the country louts, shepherds,
boors, and fools. How he loved a fool! He had talked with all these
persons, and knew their speeches and humors. He had taken part in the
country festivals-May Day, Plow Monday, the Sheep Shearing, the Morris
Dances and Maud Marian, the Harvest Home and Twelfth Night. The rustic
merrymakings, the feasts in great halls, the games on the greensward, the
love of wonders and of marvelous tales, the regard for portents, the
naive superstitions of the time pass before us in his pages. Drake, in
his "Shakespeare and his Times," gives a graphic and indeed charming
picture of the rural life of this century, drawn from Harrison and other
sources.

In his spacious hall, floored with stones and lighted by large transom
windows, hung with coats of mail and helmets, and all military
accoutrements, long a prey to rust, the country squire, seated at a
raised table at one end, held a baronial state and dispensed prodigal
hospitality. The long table was divided into upper and lower messes by a
huge salt-cellar; and the consequence of the guests was marked by their
seats above or below the salt. The distinction extended to the fare, for
wine frequently circulated only above the salt, and below it the food was
of coarser quality. The literature of the time is full of allusions to
this distinction. But the luxury of the table and good cooking were well
understood in the time of Elizabeth and James. There was massive eating
done in those days, when the g