Manners, Customs, and Dress During the Middle Ages and During the Renaissance Part 7

the fearful poverty of his diocese, he informed the king that the inhabitants in many places were reduced to subsisting on acorn bread.

[Ill.u.s.tration: Figs. 72 and 73.--Corn-thres.h.i.+ng and Bread-making.--Miniatures from the Calendar of a Book of Hours.--Ma.n.u.script of the Sixteenth Century.]

In the earliest times bread was cooked under the embers. The use of ovens was introduced into Europe by the Romans, who had found them in Egypt.

But, notwithstanding this importation, the old system of cooking was long after employed, for in the tenth century Raimbold, abbot of the monastery of St. Thierry, near Rheims, ordered in his will that on the day of his death bread cooked under the embers--_panes subcinericios_--should be given to his monks. By feudal law the lord was bound to bake the bread of his va.s.sals, for which they were taxed, but the latter often preferred to cook their flour at home in the embers of their own hearths, rather than to carry it to the public oven.

[Ill.u.s.tration: Fig. 74.--The Miller.--From an Engraving of the Sixteenth Century, by J. Amman.]

It must be stated that the custom of leavening the dough by the addition of a ferment was not universally adopted amongst the ancients. For this reason, as the dough without leaven could only produce a heavy and indigestible bread, they were careful, in order to secure their loaves being thoroughly cooked, to make them very thin. These loaves served as plates for cutting up the other food upon, and when they thus became saturated with the sauce and gravy they were eaten as cakes. The use of the _tourteaux_ (small crusty loaves), which were at first called _tranchoirs_ and subsequently _tailloirs_, remained long in fas.h.i.+on even at the most splendid banquets. Thus, in 1336, the Dauphin of Vienna, Humbert II., had, besides the small white bread, four small loaves to serve as _tranchoirs_ at table. The "Menagier de Paris" mentions "_des pains de tranchouers_ half a foot in diameter, and four fingers deep," and Froissart the historian also speaks of _tailloirs_.

It would be difficult to point out the exact period at which leavening bread was adopted in Europe, but we can a.s.sert that in the Middle Ages it was anything but general. Yeast, which, according to Pliny, was already known to the Gauls, was reserved for pastry, and it was only at the end of the sixteenth century that the bakers of Paris used it for bread.

At first the trades of miller and baker were carried on by the same person (Figs. 74 and 75). The man who undertook the grinding of the grain had ovens near his mill, which he let to his lord to bake bread, when he did not confine his business to persons who sent him their corn to grind.

[Ill.u.s.tration: Fig. 75.--The Baker.--From an Engraving of the Sixteenth Century, by J. Amman.]

At a later period public bakers established themselves, who not only baked the loaves which were brought to them already kneaded, but also made bread which they sold by weight; and this system was in existence until very recently in the provinces.

Charlemagne, in his "Capitulaires" (statutes), fixed the number of bakers in each city according to the population, and St. Louis relieved them, as well as the millers, from taking their turn at the watch, so that they might have no pretext for stopping or neglecting their work, which he considered of public utility. Nevertheless bakers as a body never became rich or powerful (Figs. 76 and 77). It is pretty generally believed that the name of _boulanger_ (baker) originated from the fact that the shape of the loaves made at one time was very like that of a round ball. But loaves varied so much in form, quality, and consequently in name, that in his "Dictionary of Obscure Words" the learned Du Cange specifies at least twenty sorts made during the twelfth and thirteenth centuries, and amongst them may be mentioned the court loaf, the pope's loaf, the knight's loaf, the squire's loaf, the peer's loaf, the varlet's loaf, &c.

[Ill.u.s.tration: Fig. 76.--Banner of the Corporation of Bakers of Paris.]

[Ill.u.s.tration: Fig. 77.--Banner of the Corporation, of Bakers of Arras.]

The most celebrated bread was the white bread of Chailly or Chilly, a village four leagues (ten miles) south of Paris, which necessarily appeared at all the tables of the _elite_ of the fourteenth century. The _pain mollet_, or soft bread made with milk and b.u.t.ter, although much in use before this, only became fas.h.i.+onable on the arrival of Marie de Medicis in France (1600), on account of this Tuscan princess finding it so much to her taste that she would eat no other.

The ordinary market bread of Paris comprised the _rousset bread_, made of meslin, and employed for soup; the _bourgeoisie bread_; and the _chaland_ or _customer's bread_, which last was a general name given to all descriptions which were sent daily from the neighbouring villages to the capital. Amongst the best known varieties we will only mention the _Corbeil bread_, the _dog bread_, the _bread of two colours_, which last was composed of alternate layers of wheat and rye, and was used by persons of small means; there was also the _Gonesse bread_, which has maintained its reputation to this day.

The "table loaves," which in the provinces were served at the tables of the rich, were of such a convenient size that one of them would suffice for a man of ordinary appet.i.te, even after the crust was cut off, which it was considered polite to offer to the ladies, who soaked it in their soup.

For the servants an inferior bread was baked, called "common bread."

In many counties they sprinkled the bread, before putting it into the oven, with powdered linseed, a custom which still exists. They usually added salt to the flour, excepting in certain localities, especially in Paris, where, on account of its price, they only mixed it with the expensive qualities.

The wheats which were long most esteemed for baking purposes, were those of Brie, Champagne, and Ba.s.signy; while those of the Dauphine were held of little value, because they were said to contain so many tares and worthless grains, that the bread made from them produced headache and other ailments.

An ancient chronicle of the time of Charlemagne makes mention of a bread twice baked, or biscuit. This bread was very hard, and easier to keep than any other description. It was also used, as now, for provisioning s.h.i.+ps, or towns threatened with a siege, as well as in religious houses. At a later period, delicate biscuits were made of a sort of dry and crumbling pastry which retained the original name. As early as the sixteenth century, Rheims had earned a great renown for these articles of food.

Bread made with barley, oats, or millet was always ranked as coa.r.s.e food, to which the poor only had recourse in years of want (Fig. 78). Barley bread was, besides, used as a kind of punishment, and monks who had committed any serious offence against discipline were condemned to live on it for a certain period.

Rye bread was held of very little value, although in certain provinces, such as Lyonnais, Forez, and Auvergne, it was very generally used among the country people, and contributed, says Bruyerin Champier in his treatise "De re Cibaria," to "preserve beauty and freshness amongst women." At a later period, the doctors of Paris frequently ordered the use of bread made half of wheat and half of rye as a means "of preserving the health." Black wheat, or buck wheat, which was introduced into Europe by the Moors and Saracens when they conquered Spain, quickly spread to the northern provinces, especially to Flanders, where, by its easy culture and almost certain yield, it averted much suffering from the inhabitants, who were continually being threatened with famine.

It was only later that maize, or Turkey wheat, was cultivated in the south, and that rice came into use; but these two kinds of grain, both equally useless for bread, were employed the one for fattening poultry, and the other for making cakes, which, however, were little appreciated.

[Ill.u.s.tration: Fig. 78.--Cultivation of Grain in use amongst the Peasants, and the Manufacture of Barley and Oat Bread.--Fac-simile of a Woodcut in an edition of Virgil published at Lyons in 1517.]

Vegetables and Plants Used in Cooking.--From the most ancient historical doc.u.ments we find that at the very earliest period of the French monarchy, fresh and dried vegetables were the ordinary food of the population. Pliny and Columella attribute a Gallic origin to certain roots, and among them onions and parsnips, which the Romans cultivated in their gardens for use at their tables.

It is evident, however, that vegetables were never considered as being capable of forming solid nutriment, since they were almost exclusively used by monastic communities when under vows of extreme abstinence.

A statute of Charlemagne, in which the useful plants which the emperor desired should be cultivated in his domains are detailed, shows us that at that period the greater part of our cooking vegetables were in use, for we find mentioned in it, fennel, garlic, parsley, shallot, onions, watercress, endive, lettuce, beetroot, cabbage, leeks, carrots, artichokes; besides long-beans, broad-beans, peas or Italian vetches, and lentils.

In the thirteenth century, the plants fit for cooking went under the general appellation of _aigrun_, and amongst them, at a later date, were ranked oranges, lemons, and other acid fruits. St. Louis added to this category even fruits with hard rinds, such as walnuts, filberts, and chestnuts; and when the guild of the fruiterers of Paris received its statutes in 1608, they were still called "vendors of fruits and _aigrun_."

The vegetables and cooking-plants noticed in the "Menagier de Paris,"

which dates from the fourteenth century, and in the treatise "De Obsoniis," of Platina (the name adopted by the Italian Bartholomew Sacchi), which dates from the fifteenth century, do not lead us to suppose that alimentary horticulture had made much progress since the time of Charlemagne. Moreover, we are astonished to find the thistle placed amongst choice dishes; though it cannot be the common thistle that is meant, but probably this somewhat general appellation refers to the vegetable-marrow, which is still found on the tables of the higher cla.s.ses, or perhaps the artichoke, which we know to be only a kind of thistle developed by cultivation, and which at that period had been recently imported.

About the same date melons begin to appear; but the management of this vegetable fruit was not much known. It was so imperfectly cultivated in the northern provinces, that, in the middle of the sixteenth century, Bruyerin Champier speaks of the Languedocians as alone knowing how to produce excellent _sucrins_--"thus called," say both Charles Estienne and Liebault in the "Maison Rustique," "because gardeners watered them with honeyed or sweetened water." The water-melons have never been cultivated but in the south.

Cabbages, the alimentary reputation of which dates from the remotest times, were already of several kinds, most of which have descended to us; amongst them may be mentioned the apple-headed, the Roman, the white, the common white head, the Easter cabbage, &c.; but the one held in the highest estimation was the famous cabbage of Senlis, whose leaves, says an ancient author, when opened, exhaled a smell more agreeable than musk or amber. This species no doubt fell into disuse when the plan of employing aromatic herbs in cooking, which was so much in repute by our ancestors, was abandoned.

[Ill.u.s.tration: Fig. 79.--Coat-of-arms of the Grain-measurers of Ghent, on their Ceremonial Banner, dated 1568.]

By a strange coincidence, at the same period as marjoram, carraway seed, sweet basil, coriander, lavender, and rosemary were used to add their pungent flavour to sauces and hashes, on the same tables might be found herbs of the coldest and most insipid kinds, such as mallows, some kinds of mosses, &c.

Cuc.u.mber, though rather in request, was supposed to be an unwholesome vegetable, because it was said that the inhabitants of Forez, who ate much of it, were subject to periodical fevers, which might really have been caused by noxious emanation from the ponds with which that country abounded. Lentils, now considered so wholesome, were also long looked upon as a doubtful vegetable; according to Liebault, they were difficult to digest and otherwise injurious; they inflamed the inside, affected the sight, and brought on the nightmare, &c. On the other hand, small fresh beans, especially those sold at Landit fair, were used in the most delicate repasts; peas pa.s.sed as a royal dish in the sixteenth century, when the custom was to eat them with salt pork.

Turnips were also most esteemed by the Parisians. "This vegetable is to them," says Charles Estienne, "what large radishes are to the Limousins."

The best were supposed to come from Maisons, Vaugirard, and Aubervilliers.

Lastly, there were four kinds of lettuces grown in France, according to Liebault, in 1574: the small, the common, the curled, and the Roman: the seed of the last-named was sent to France by Francois Rabelais when he was in Rome with Cardinal du Bellay in 1537; and the salad made from it consequently received the name of Roman salad, which it has ever since retained. In fact, our ancestors much appreciated salads, for there was not a banquet without at least three or four different kinds.

Fruits.--Western Europe was originally very poor in fruits, and it only improved by foreign importations, mostly from Asia by the Romans. The apricot came from Armenia, the pistachio-nuts and plums from Syria, the peach and nut from Persia, the cherry from Cerasus, the lemon from Media, the filbert from the h.e.l.lespont, and chestnuts from Castana, a town of Magnesia. We are also indebted to Asia for almonds; the pomegranate, according to some, came from Africa, to others from Cyprus; the quince from Cydon in Crete; the olive, fig, pear, and apple, from Greece.

The statutes of Charlemagne show us that almost all these fruits were reared in his gardens, and that some of them were of several kinds or varieties.

A considerable period, however, elapsed before the finest and more luscious productions of the garden became as it were almost forced on nature by artificial means. Thus in the sixteenth century we find Rabelais, Charles Estienne, and La Framboisiere, physician to Henry IV., praising the Corbeil peach, which was only an inferior and almost wild sort, and describing it as having "_dry_ and _solid_ flesh, not adhering to the stone." The culture of this fruit, which was not larger than a damask plum, had then, according to Champier, only just been introduced into France. It must be remarked here that Jacques Coythier, physician to Louis XI., in order to curry favour with his master, who was very fond of new fruits, took as his crest an apricot-tree, from which he was jokingly called Abri-Coythier.

[Ill.u.s.tration: Fig. 80.--Cultivation of Fruit, from a Miniature of the "Proprietaire de Choses" (Ma.n.u.script of the Fifteenth Century, in the Library of the a.r.s.enal of Paris).]

It must be owned that great progress has been made in the culture of the plum, the pear, and the apple. Champier says that the best plums are the _royale_, the _perdrigon_, and the _damas_ of Tours; Olivier de Serres mentions eighteen kinds--amongst which, however, we do not find the celebrated Reine Claude (greengage), which owes its name to the daughter of Louis XII., first wife of Francis I.

Of pears, the most esteemed in the thirteenth century were the _hastiveau_, which was an early sort, and no doubt the golden pear now called St. Jean, the _caillou_ or _chaillou_, a hard pear, which came from Cailloux in Burgundy and _l'angoisse_ (agony), so called on account of its bitterness--which, however, totally disappeared in cooking. In the sixteenth century the palm is given to the _cuisse dame_, or _madame_; the _bon chretien_, brought, it is said, by St. Francois de Paule to Louis XI.; the _bergamote_, which came from Bergamo, in Lombardy; the _tant-bonne_, so named from its aroma; and the _caillou rosat_, our rosewater pear.

Amongst apples, the _blandureau_ (hard white) of Auvergne, the _rouveau_, and the _paradis_ of Provence, are of oldest repute. This reminds us of the couplet by the author of the "Street Cries of Paris," thirteenth century:--

"Primes ai pommes de rouviau, Et d'Auvergne le blanc duriau."

("Give me first the russet apple, And the hard white fruit of Auvergne.")

The quince, which was so generally cultivated in the Middle Ages, was looked upon as the most useful of all fruits. Not only did it form the basis of the farmers' dried preserves of Orleans, called _cotignac_, a sort of marmalade, but it was also used for seasoning meat. The Portugal quince was the most esteemed; and the cotignac of Orleans had such a reputation, that boxes of this fruit were always given to kings, queens, and princes on entering the towns of France. It was the first offering made to Joan of Arc on her bringing reinforcements into Orleans during the English siege.

Several sorts of cherries were known, but these did not prevent the small wild or wood cherry from being appreciated at the tables of the citizens; whilst the _cornouille_, or wild cornelian cherry, was hardly touched, excepting by the peasants; thence came the proverbial expression, more particularly in use at Orleans, when a person made a silly remark, "He has eaten cornelians," _i.e._, he speaks like a rustic.

In the thirteenth century, chestnuts from Lombardy were hawked in the streets; but, in the sixteenth century, the chestnuts of the Lyonnais and Auvergne were subst.i.tuted, and were to be found on the royal table. Four different sorts of figs, in equal estimation, were brought from Ma.r.s.eilles, Nismes, Saint-Andeol, and Pont Saint-Esprit; and in Provence, filberts were to be had in such profusion that they supplied from there all the tables of the kingdom.

The Portuguese claim the honour of having introduced oranges from China; however, in an account of the house of Humbert, Dauphin of Viennois, in 1333, that is, long before the expeditions of the Portuguese to India, mention is made of a sum of money being paid for transplanting orange-trees.

[Ill.u.s.tration: Figs. 81 and 82.--Culture of the Vine and Treading the Grape.--Miniatures taken from the Calendar of a Prayer-Book, in Ma.n.u.script, of the Sixteenth Century.]

In the time of Bruyerin Champier, physician to Henry II., raspberries were still completely wild; the same author states that wood strawberries had only just at that time been introduced into gardens, "by which," he says, "they had attained a larger size, though they at the same time lost their quality."