or King Richard, being with the Duke of Lancaster at
the Bishop's Palace of Durham at London," of course accompanied by their
suites. That the suites were of no small size we gather from the
provision made. It consisted of "14 oxen lying in salt, 2 oxen fresh,
120 heads of sheep fresh, 120 carcases of sheep fresh, 12 boars, 14
calves, 140 pigs; 300 marrow-bones, of lard and grease enough, 3 tons of
salt venison, 3 does of fresh venison. The poultry:--50 swans, 210
geese, 50 capons of grease (fat capons), 8 dozen other capons, 60 dozen
hens, 200 couple conies (rabbits), 4 pheasants, 5 herons and bitterns, 6
kids, 5 dozen pullets for jelly, 12 dozen to roast, 100 dozen peions
(peacocks), 12 dozen partridges, 8 dozen rabbits, 10 dozen curlews, 12
dozen brewes (doubtful), 12 cranes, wild fowl enough: 120 gallons milk,
12 gallons cream, 40 gallons of curds, 3 bushels of apples, eleven
thousand eggs."

This tremendous supply was served in the following manner:

"The first course:--Venison with furmety; a potage called viaundbruse
(broth made with pork and onions); heads of boars; great flesh (probably
roast joints); swans roasted, pigs roasted; crustade lumbard (custard)
in paste; and a subtlety." (The subtlety was an ornamental dish,
representing a castle, ship, human figures, etcetera.)

"The second course:--A potage called jelly (jellies of meat or fish were
served as entrees); a potage of blandesore (a white soup); pigs roasted;
cranes roasted; pheasants roasted; herons roasted; chickens roasted;
breme (possibly pork broth); tarts; brokebrawn; conies roasted; and a
subtlety.

"The third course:--Potage brewet of almonds (another white soup, made
with almonds and rabbit or chicken broth); sewde lumbarde (probably some
kind of stew); venison roasted; chickens roasted; rabbits roasted;
partridges roasted; peions roasted; quails roasted; larks roasted; payne
puff (a pudding); a dish of jelly; long fruits (a sweetmeat); and a
subtlety."

It must not be inferred that no vegetables were used, but simply that
they were not thought worth mention. Our forefathers ate, either in
vegetable or salad, almost every green thing that grew.

Before Maude had been many days in her new position, she made various
discoveries--not all pleasant ones, and some at complete variance with
her own preconceived fancies. In the first place she discovered that
her Fairy Queen, Constance, was neither more nor less than a spoiled
child. Whi