Elizabethan England Part 6

They pay likewise subsidies with the temporalty, but in such sort that if these pay after four s.h.i.+llings for land, the clergy contribute commonly after six s.h.i.+llings of the pound, so that of a benefice of twenty pounds by the year the inc.u.mbent thinketh himself well acquitted if, all ordinary payments being discharged, he may reserve thirteen pounds six s.h.i.+llings eightpence towards his own sustentation or maintenance of his family.

Seldom also are they without the compa.s.s of a subsidy; for if they be one year clear from this payment (a thing not often seen of late years), they are like in the next to hear of another grant: so that I say again they are seldom without the limit of a subsidy. Herein also they somewhat find themselves grieved that the laity may at every taxation help themselves, and so they do, through consideration had of their decay and hindrance, and yet their impoverishment cannot but touch also the parson or vicar, unto whom such liberty is denied, as is daily to be seen in their accounts and t.i.things.

Some of them also, after the marriages of their children, will have their proportions qualified, or by friends.h.i.+p get themselves quite out of the book. But what stand I upon these things, who have rather to complain of the injury offered by some of our neighbours of the laity, which daily endeavour to bring us also within the compa.s.s of their fifteens or taxes for their own ease, whereas the tax of the whole realm, which is commonly greater in the champagne than woodland soil, amounteth only to 37,930 pounds ninepence halfpenny, is a burden easy enough to be borne upon so many shoulders, without the help of the clergy, whose tenths and subsidies make up commonly a double, if not treble sum unto their aforesaid payments? Sometimes also we are threatened with a _Melius inquirendum_, as if our livings were not racked high enough already. But if a man should seek out where all those church lands which in time past did contribute unto the old sum required or to be made up, no doubt no small number of the laity of all states should be contributors also with us, the prince not defrauded of her expectation and right. We are also charged with armour and munitions from thirty pounds upwards, a thing more needful than divers other charges imposed upon us are convenient, by which and other burdens our ease groweth to be more heavy by a great deal (notwithstanding our immunity from temporal services) than that of the laity, and, for aught that I see, not likely to be diminished, as if the church were now become the a.s.s whereon every market man is to ride and cast his wallet.

The other payments due unto the archbishop and bishop at their several visitations (of which the first is double to the latter), and such also as the archdeacon receive that his synods, etc., remain still as they did without any alteration. Only this I think he added within memory of man, that at the coming of every prince his appointed officers do commonly visit the whole realm under the form of an ecclesiastical inquisition, in which the clergy do usually pay double fees, as unto the archbishop.

Hereby then, and by those already remembered, it is found that the Church of England is no less commodious to the prince's coffers than the state of the laity, if it do not far exceed the same, since their payments are certain, continual, and seldom abated, howsoever they gather up their own duties with grudging, murmuring, suit, and slanderous speeches of the payers, or have their livings otherwise hardly valued unto the uttermost farthing, or shrewdly cancelled by the covetousness of the patrons, of whom some do bestow advowsons of benefices upon their bakers, butlers, cooks, good archers, falconers, and horsekeepers,[124] instead of other recompense, for their long and faithful service, which they employ afterward unto the most advantage.[125]

Certes here they resemble the pope very much; for, as he sendeth out his idols, so do they their parasites, pages, chamberlains, stewards, grooms, and lackeys; and yet these be the men that first exclaim of the insufficiency of the ministers, as hoping thereby in due time to get also their glebes and grounds into their hands.[126] In times past bishoprics went almost after the same manner under the lay princes, and then under the pope, so that he which helped a clerk unto a see was sure to have a present or purse fine, if not an annual pension, besides that which went to the pope's coffers, and was thought to be very good merchandise.

To proceed therefore with the rest, I think it good also to remember that the names usually given unto such as feed the flock remain in like sort as in times past, so that these words, _parson_, _vicar_, _curate_, and such, are not yet abolished more than the canon law itself, which is daily pleaded, as I have said elsewhere, although the statutes of the realm have greatly infringed the large scope and brought the exercise of the same into some narrower limits. There is nothing read in our churches but the canonical Scriptures, whereby it cometh to pa.s.s that the Psalter is said over once in thirty days, the New Testament four times, and the Old Testament once in the year. And hereunto, if the curate be adjudged by the bishop or his deputies sufficiently instructed in the holy Scriptures, and therewithal able to teach, he permitteth him to make some exposition or exhortation in his parish unto amendment of life. And for so much as our churches and universities have been so spoiled in time of error, as there cannot yet be had such number of able pastors as may suffice for every parish to have one, there are (beside four sermons appointed by public order in the year) certain sermons or homilies (devised by sundry learned men, confirmed for sound doctrine by consent of the divines, and public authority of the prince), and those appointed to be read by the curates of mean understanding (which homilies do comprehend the princ.i.p.al parts of Christian doctrine, as of original sin, of justification by faith, of charity, and such like) upon the Sabbath days unto the congregation. And, after a certain number of psalms read, which are limited according to the dates of the month, for morning and evening prayer we have two lessons, whereof the first is taken out of the Old Testament, the second out of the New; and of these latter, that in the morning is out of the Gospels, the other in the afternoon out of some one of the Epistles. After morning prayer also, we have the Litany and suffrages, an invocation in mine opinion not devised without the great a.s.sistance of the Spirit of G.o.d, although many curious mind-sick persons utterly condemn it as superst.i.tious, and savouring of conjuration and sorcery.

This being done, we proceed unto the communion, if any communicants be to receive the Eucharist; if not, we read the Decalogue, Epistle, and Gospel, with the Nicene Creed (of some in derision called the "dry communion"), and then proceed unto an homily or sermon, which hath a psalm before and after it, and finally unto the baptism of such infants as on every Sabbath day (if occasion so require) are brought unto the churches; and thus is the forenoon bestowed. In the afternoon likewise we meet again, and, after the psalms and lessons ended, we have commonly a sermon, or at the leastwise our youth catechised by the s.p.a.ce of an hour. And thus do we spend the Sabbath day in good and G.o.dly exercises, all done in our vulgar tongue, that each one present may hear and understand the same, which also in cathedral and collegiate churches is so ordered that the psalms only are sung by note, the rest being read (as in common parish churches) by the minister with a loud voice, saving that in the administration of the communion the choir singeth the answers, the creed, and sundry other things appointed, but in so plain, I say, and distinct manner that each one present may understand what they sing, every word having but one note, though the whole harmony consist of many parts, and those very cunningly set by the skilful in that science.

Certes this translation of the service of the church into the vulgar tongue hath not a little offended the pope almost in every age, as a thing very often attempted by divers princes, but never generally obtained, for fear lest the consenting thereunto might breed the overthrow (as it would indeed) of all his religion and hierarchy; nevertheless, in some places where the kings and princes dwelled not under his nose, it was performed maugre his resistance. Wratislaus, Duke of Bohemia, would long since have done the like also in his kingdom; but, not daring to venture so far without the consent of the pope, he wrote unto him thereof, and received his answer inhibitory unto all his proceeding in the same.

I would set down two or three more of the like instruments pa.s.sed from that see unto the like end, but this shall suffice, being less common than the other, which are to be had more plentifully.

As for our churches themselves, bells and times of morning and evening prayer remain as in times past, saving that all images, shrines, tabernacles, rood-lofts, and monuments of idolatry are removed, taken down, and defaced, only the stories in gla.s.s windows excepted, which, for want of sufficient store of new stuff, and by reason of extreme charge that should grow by the alteration of the same into white panes throughout the realm, are not altogether abolished in most places at once, but by little and little suffered to decay, that white gla.s.s may be provided and set up in their rooms. Finally, whereas there was wont to be a great part.i.tion between the choir and the body of the church, now it is either very small or none at all, and (to say the truth) altogether needless, sith the minister saith his service commonly in the body of the church, with his face toward the people, in a little tabernacle of wainscot provided for the purpose, by which means the ignorant do not only learn divers of the psalms and usual prayers by heart, but also such as can read do pray together with him, so that the whole congregation at one instant pour out their pet.i.tions unto the living G.o.d for the whole estate of His church in most earnest and fervent manner. Our holy and festival days are very well reduced also unto a less number; for whereas (not long since) we had under the pope four score and fifteen, called festival, and thirty _profesti_, beside the Sundays, they are all brought unto seven and twenty, and, with them, the superfluous numbers of idle wakes, guilds, fraternities, church-ales, help-ales, and soul-ales, called also dirge-ales, with the heathenish rioting at bride-ales, are well diminished and laid aside. And no great matter were it if the feasts of all our apostles, evangelists, and martyrs, with that of all saints, were brought to the holy days that follow upon Christmas, Easter, and Whitsuntide, and those of the Virgin Mary, with the rest, utterly removed from the calendars, as neither necessary nor commendable in a reformed church.

The apparel in like sort of our clergymen is comely, and, in truth, more decent than ever it was in the popish church, before the universities bound their graduates unto a stable attire, afterward usurped also even by the blind Sir Johns. For, if you peruse well my Chronology ensuing, you shall find that they went either in divers colours like players, or in garments of light hue, as yellow, red, green, etc., with their shoes piked, their hair crisped, their girdles armed with silver, their shoes, spurs, bridles, etc., buckled with like metal, their apparel (for the most part) of silk, and richly furred, their caps laced and b.u.t.toned with gold, so that to meet a priest in those days was to behold a peac.o.c.k that spreadeth his tail when he danceth before the hen,[127] which now (I say) is well reformed. Touching hospitality, there was never any greater used in England, sith by reason that marriage is permitted to him that will choose that kind of life, their meat and drink is more orderly and frugally dressed, their furniture of household more convenient and better looked unto, and the poor oftener fed generally than heretofore they have been, when only a few bishops and double or treble beneficed men did make good cheer at Christmas only, or otherwise kept great houses for the entertainment of the rich, which did often see and visit them. It is thought much peradventure that some bishops, etc., in our time do come short of the ancient gluttony and prodigality of their predecessors; but to such as do consider of the curtailing of their livings, or excessive prices whereunto things are grown, and how their course is limited by law, and estate looked into on every side, the cause of their so doing is well enough perceived. This also offended many, that they should, after their deaths, leave their substances to their wives and children, whereas they consider not that in old time such as had no lemans nor b.a.s.t.a.r.ds[128]

(very few were there, G.o.d wot, of this sort) did leave their goods and possessions to their brethren and kinsfolks, whereby (as I can shew by good record) many houses of gentility have grown and been erected. If in any age some one of them did found a college, almshouse, or school, if you look unto these our times, you shall see no fewer deeds of charity done, nor better grounded upon the right stub of piety than before. If you say that their wives be fond, after the decease of their husbands, and bestow themselves not so advisedly as their calling requireth (which, G.o.d knoweth, these curious surveyors make small account of truth, further than thereby to gather matter of reprehension), I beseech you then to look into all states of the laity, and tell me whether some d.u.c.h.esses, countesses, barons' or knights' wives, do not fully so often offend in the like as they? For Eve will be Eve, though Adam would say nay. Not a few also find fault with our threadbare gowns, as if not our patrons but our wives were causes of our woe. But if it were known to all that I know to have been performed of late in Ess.e.x, where a minister taking a benefice (of less than twenty pounds in the Queen's books, so far as I remember) was enforced to pay to his patron twenty quarters of oats, ten quarters of wheat, and sixteen yearly of barley (which he called _hawks' meat_), and another let the like in farm to his patron for ten pounds by the year which is well worth forty at the least, the cause of our threadbare gowns would easily appear: for such patrons do sc.r.a.pe the wool from our cloaks.

Wherefore I may well say that such a threadbare minister is either an ill man or hath an ill patron, or both; and when such cooks and cobbling s.h.i.+fters[129] shall be removed and weeded out of the ministry, I doubt not but our patrons will prove better men, and be reformed whether they will or not, or else the single-minded bishops shall see the living bestowed upon such as do deserve it. When the Pragmatic Sanction took place first in France, it was supposed that these enormities should utterly have ceased; but when the elections of bishops came once into the hands of the canons and spiritual men, it grew to be far worse. For they also, within a while waxing covetous, by their own experience learned aforehand, raised the markets, and sought after new gains by the gifts of the greatest livings in that country, wherein (as Machiavelli writeth) are eighteen archbishoprics, one hundred forty and five bishoprics, 740 abbeys, eleven universities, 1,000,700 steeples (if his report be sound). Some are of the opinion that, if sufficient men in every town might be sent for from the universities, this mischief would soon be remedied; but I am clean of another mind. For, when I consider whereunto the gifts of fellows.h.i.+ps in some places are grown, the profit that ariseth at sundry elections of scholars out of grammar schools to the posers, schoolmasters, and preferers of them to our universities, the gifts of a great number of almshouses builded for the maimed and impotent soldiers by princes and good men heretofore moved with a pitiful consideration of the poor distressed, how rewards, pensions, and annuities also do reign in other cases whereby the giver is brought sometimes into extreme misery, and that not so much as the room of a common soldier is not obtained oftentimes without a "_What will you give me?_" I am brought into such a mistrust of the sequel of this device that I dare p.r.o.nounce (almost for certain) that, if Homer were now alive, it should be said to him:

"Tuque licet venias musis comitatus Homere, Si nihil attuleris, ibis Homere foras!"

More I could say, and more I would say, of these and other things, were it not that in mine own judgment I have said enough already for the advertis.e.m.e.nt of such as be wise. Nevertheless, before I finish this chapter, I will add a word or two (so briefly as I can) of the old estate of cathedral churches, which I have collected together here and there among the writers, and whereby it shall easily be seen what they were, and how near the government of ours do in these days approach unto them; for that there is an irreconcilable odds between them and those of the Papists, I hope there is no learned man indeed but will acknowledge and yield unto it.

We find therefore in the time of the primitive church that there was in every see or jurisdiction one school at the least, whereunto such as were catechists in Christian religion did resort. And hereof, as we may find great testimony for Alexandria, Antioch, Rome, and Jerusalem, so no small notice is left of the like in the inferior sort, if the names of such as taught in them be called to mind, and the histories well read which make report of the same. These schools were under the jurisdiction of the bishops, and from thence did they and the rest of the elders choose out such as were the ripest scholars, and willing to serve in the ministry, whom they placed also in their cathedral churches, there not only to be further instructed in the knowledge of the world, but also to inure them to the delivery of the same unto the people in sound manner, to minister the sacraments, to visit the sick and brethren imprisoned, and to perform such other duties as then belonged to their charges. The bishop himself and elders of the church were also hearers and examiners of their doctrine; and, being in process of time found meet workmen for the Lord's harvest, they were forthwith sent abroad (after imposition of hands and prayer generally made for their good proceeding) to some place or other then dest.i.tute of her pastor, and other taken from the school also placed in their rooms. What number of such clerks belonged now and then to some one see, the Chronology following shall easily declare; and, in like sort, what officers, widows, and other persons were daily maintained in those seasons by the offerings and oblations of the faithful it is incredible to be reported, if we compare the same with the decays and oblations seen and practised at this present. But what is that in all the world which avarice and negligence will not corrupt and impair? And, as this is a pattern of the estate of the cathedral churches in those times, so I wish that the like order of government might once again be restored unto the same, which may be done with ease, sith the schools are already builded in every diocese, the universities, places of their preferment unto further knowledge, and the cathedral churches great enough to receive so many as shall come from thence to be instructed unto doctrine. But one hindrance of this is already and more and more to be looked for (beside the plucking and s.n.a.t.c.hing commonly seen from such houses and the church), and that is, the general contempt of the ministry, and small consideration of their former pains taken, whereby less and less hope of competent maintenance by preaching the word is likely to ensue. Wherefore the greatest part of the more excellent wits choose rather to employ their studies unto physic and the laws, utterly giving over the study of the Scriptures, for fear lest they should in time not get their bread by the same. By this means also the stalls in their choirs would be better filled, which now (for the most part) are empty, and prebends should be prebends indeed, there to live till they were preferred to some ecclesiastical function, and then other men chosen to succeed them in their rooms, whereas now prebends are but superfluous additiments unto former excesses, and perpetual commodities unto the owners, which before time were but temporal (as I have said before). But as I have good leisure to wish for these things, so it shall be a longer time before it will be brought to pa.s.s. Nevertheless, as I will pray for a reformation in this behold, so will I here conclude my discourse on the estate of our churches.

CHAPTER VII.

OF THE FOOD AND DIET OF THE ENGLISH.

[1577, Book III., Chapter 1; 1587, Book II., Chapter 6.]

The situation of our region, lying near unto the north, doth cause the heat of our stomachs to be of somewhat greater force: therefore our bodies do crave a little more ample nourishment than the inhabitants of the hotter regions are accustomed withal, whose digestive force is not altogether so vehement, because their internal heat is not so strong as ours, which is kept in by the coldness of the air that from time to time (especially in winter) doth environ our bodies.

It is no marvel therefore that our tables are oftentimes more plentifully garnished than those of other nations, and this trade hath continued with us even since the very beginning. For, before the Romans found out and knew the way unto our country, our predecessors fed largely upon flesh and milk, whereof there was great abundance in this isle,[130] because they applied their chief studies unto pasturage and feeding. After this manner also did our Welsh Britons order themselves in their diet so long as they lived of themselves, but after they became to be united and made equal with the English they framed their appet.i.tes to live after our manner, so that at this day there is very little difference between us in our diets.

In Scotland likewise they have given themselves (of late years to speak of) unto very ample and large diet, wherein as for some respect nature doth make them equal with us, so otherwise they far exceed us in over much and distemperate gormandise, and so ingross their bodies that divers of them do oft become unapt to any other purpose than to spend their times in large tabling and belly cheer. Against this pampering of their carca.s.ses doth Hector Boethius in his description of the country very sharply inveigh in the first chapter of that treatise. Henry Wardlaw also,[131]

bishop of St. Andrews, noting their vehement alteration from competent frugality into excessive gluttony to be brought out of England with James the First (who had been long time prisoner there under the fourth and fifth Henries, and at his return carried divers English gentlemen into his country with him, whom he very honourably preferred there), doth vehemently exclaim against the same in open Parliament holden at Perth, 1433,[132] before the three estates, and so bringeth his purpose to pa.s.s in the end, by force of his learned persuasions, that a law was presently made there for the restraint of superfluous diet; amongst other things, baked meats (dishes never before this man's days seen in Scotland) were generally so provided for by virtue of this Act that it was not lawful for any to eat of the same under the degree of a gentleman, and those only but on high and festival days. But, alas, it was soon forgotten!

In old time these north Britons did give themselves universally to great abstinence, and in time of wars their soldiers would often feed but once or twice at the most in two or three days (especially if they held themselves in secret, or could have no issue out of their bogs and marshes, through the presence of the enemy), and in this distress they used to eat a certain kind of confection, whereof so much as a bean would qualify their hunger above common expectation. In woods moreover they lived with herbs and roots, or, if these s.h.i.+fts served not through want of such provision at hand, then used they to creep into the water or said moorish plots up unto the chins, and there remain a long time, only to qualify the heats of their stomachs by violence, which otherwise would have wrought and been ready to oppress them for hunger and want of sustenance. In those days likewise it was taken for a great offence over all to eat either goose, hare, or hen, because of a certain superst.i.tious opinion which they had conceived of those three creatures; howbeit after that the Romans, I say, had once found an entrance into this island it was not long ere open s.h.i.+pwreck was made of this religious observation, so that in process of time so well the north and south Britons as the Romans gave over to make such difference in meats as they had done before.

From thenceforth also unto our days, and even in this season wherein we live, there is no restraint of any meat either for religious sake or public order in England, but it is lawful for every man to feed upon whatsoever he is able to purchase, except it be upon those days whereon eating of flesh is especially forbidden by the laws of the realm, which order is taken only to the end our numbers of cattle may be the better increased and that abundance of fish which the sea yieldeth more generally received. Besides this, there is great consideration had in making this law for the preservation of the navy and maintenance of convenient numbers of seafaring men, both which would otherwise greatly decay if some means were not found whereby they might be increased. But, howsoever this case standeth, white meats, milk, b.u.t.ter, and cheese (which were never so dear as in my time, and wont to be accounted of as one of the chief stays throughout the island) are now reputed as food appertinent only to the inferior sort, whilst such as are more wealthy do feed upon the flesh of all kinds of cattle accustomed to be eaten, all sorts of fish taken upon our coasts and in our fresh rivers, and such diversity of wild and tame fowls as are either bred in our island or brought over unto us from other countries of the main.

In number of dishes and change of meat the n.o.bility of England (whose cooks are for the most part musical-headed Frenchmen and strangers) do most exceed, sith there is no day in manner that pa.s.seth over their heads wherein they have not only beef, mutton, veal, lamb, kid, pork, cony, capon, pig, or so many of these as the season yieldeth, but also some portion of the red or fallow deer, beside great variety of fish and wild fowl, and thereto sundry other delicates wherein the sweet hand of the seafaring Portugal is not wanting: so that for a man to dine with one of them, and to taste of every dish that standeth before him (which few used to do, but each one feedeth upon that meat him best liketh for the time, the beginning of every dish notwithstanding being reserved unto the greatest personage that sitteth at the table, to whom it is drawn up still by the waiters as order requireth, and from whom it descendeth again even to the lower end, whereby each one may taste thereof), is rather to yield unto a conspiracy with a great deal of meat for the speedy suppression of natural health than the use of a necessary mean to satisfy himself with a competent repast to sustain his body withal. But, as this large feeding is not seen in their guests, no more is it in their own persons; for, sith they have daily much resort unto their tables (and many times unlooked for), and thereto retain great numbers of servants, it is very requisite and expedient for them to be somewhat plentiful in this behalf.

The chief part likewise of their daily provision is brought in before them (commonly in silver vessels, if they be of the degree of barons, bishops, and upwards) and placed on their tables, whereof, when they have taken what it pleaseth them, the rest is reserved, and afterwards sent down to their serving men and waiters, who feed thereon in like sort with convenient moderation, their reversion also being bestowed upon the poor which lie ready at their gates in great numbers to receive the same. This is spoken of the princ.i.p.al tables whereat the n.o.bleman, his lady, and guests are accustomed to sit; besides which they have a certain ordinary allowance daily appointed for their halls, where the chief officers and household servants (for all are not permitted by custom to wait upon their master), and with them such inferior guests do feed as are not of calling to a.s.sociate the n.o.bleman himself; so that, besides those aforementioned, which are called to the princ.i.p.al table, there are commonly forty or three score persons fed in those halls, to the great relief of such poor suitors and strangers also as oft be partakers thereof and otherwise like to dine hardly. As for drink, it is usually filled in pots, goblets, jugs, bowls of silver, in n.o.blemen's houses; also in fine Venice gla.s.ses of all forms; and, for want of these elsewhere, in pots of earth of sundry colours and moulds, whereof many are garnished with silver, or at the leastwise in pewter, all which notwithstanding are seldom set on the table, but each one, as necessity urgeth, calleth for a cup of such drink as him listeth to have, so that, when he has tasted of it, he delivered the cup again to some one of the standers by, who, making it clean by pouring out the drink that remaineth, restoreth it to the cupboard from whence he fetched the same. By this device (a thing brought up at the first by Mnesitheus of Athens, in conservation of the honour of Orestes, who had not yet made expiation for the death of his adulterous parents,[133] aegisthus and Clytemnestra) much idle tippling is furthermore cut off; for, if the full pots should continually stand at the elbow or near the trencher, divers would always be dealing with them, whereas now they drink seldom, and only when necessity urgeth, and so avoid the note of great drinking, or often troubling of the servitors with filling of their bowls. Nevertheless in the n.o.blemen's halls this order is not used, neither is any man's house commonly under the degree of a knight or esquire of great revenues. It is a world to see in these our days, wherein gold and silver most aboundeth, how that our gentility, as loathing those metals (because of the plenty)[134] do now generally choose rather the Venice gla.s.ses, both for our wine and beer, than any of those metals or stone wherein before time we have been accustomed to drink; but such is the nature of man generally that it most coveteth things difficult to be attained; and such is the estimation of this stuff that many become rich only with their new trade unto Murana (a town near to Venice, situate on the Adriatic Sea), from whence the very best are daily to be had, and such as for beauty do well near match the crystal or the ancient _murrhina vasa_ whereof now no man hath knowledge. And as this is seen in the gentility, so in the wealthy communalty the like desire of gla.s.s is not neglected, whereby the gain gotten by their purchase is yet much more increased to the benefit of the merchant. The poorest also will have gla.s.s if they may; but, sith the Venetian is somewhat too dear for them, they content themselves with such as are made at home of fern and burned stone; but in fine all go one way--that is, to shards at the last, so that our great expenses in gla.s.ses (beside that they breed much strife toward such as have the charge of them) are worst of all bestowed in mine opinion, because their pieces do turn unto no profit. If the philosopher's stone were once found, and one part hereof mixed with forty of molten gla.s.s, it would induce such a metallical toughness thereunto that a fall should nothing hurt it in such manner; yet it might peradventure bunch or batter it; nevertheless that inconvenience were quickly to be redressed by the hammer.[135] But whither am I slipped?

The gentlemen and merchants keep much about one rate, and each of them contenteth himself with four, five, or six dishes, when they have but small resort, or peradventure with one, or two, or three at the most, when they have no strangers to accompany them at their tables. And yet their servants have their ordinary diet a.s.signed, beside such as is left at their master's boards, and not appointed to be brought thither the second time, which nevertheless is often seen, generally in venison, lamb, or some especial dish, whereon the merchantman himself liketh to feed when it is cold, or peradventure for sundry causes incident to the feeder is better so than if it were warm or hot. To be short, at such times as the merchants do make their ordinary or voluntary feasts, it is a world to see what great provision is made of all manner of delicate meats, from every quarter of the country, wherein, beside that they are often comparable herein to the n.o.bility of the land, they will seldom regard anything that the butcher usually killeth, but reject the same as not worthy to come in place. In such cases also jellies of all colours, mixed with a variety in the representation of sundry flowers, herbs, trees, forms of beasts, fish, fowls, and fruits, and thereunto marchpane wrought with no small curiosity, tarts of divers hues, and sundry denominations, conserves of old fruits, foreign and home-bred, suckets, codinacs, marmalades, marchpane, sugar-bread, gingerbread, florentines, wild fowls, venison of all sorts, and sundry outlandish confections, altogether seasoned with sugar (which Pliny calleth _mel ex arundinibus_, a device not common nor greatly used in old time at the table, but only in medicine, although it grew in Arabia, India, and Sicilia), do generally bear the sway, besides infinite devices of our own not possible for me to remember. Of the potato, and such venerous[136] roots as are brought out of Spain, Portugal, and the Indies to furnish up our banquets, I speak not, wherein our mures[137] of no less force, and to be had about Crosby-Ravenswath,[138] do now begin to have place.

But among all these, the kind of meat which is obtained with most difficulty and costs, is commonly taken for the most delicate, and thereupon each guest will soonest desire to feed. And as all estates do exceed herein, I mean for strangeness and number of costly dishes, so these forget not to use the like excess in wine, insomuch as there is no kind to be had, neither anywhere more store of all sorts than in England, although we have none growing with us but yearly to the proportion of 20,000 or 30,000 tun and upwards, notwithstanding the daily restraints of the same brought over unto us, whereof at great meetings there is not some store to be had. Neither do I mean this of small wines only, as claret, white, red, French, etc., which amount to about fifty-six sorts, according to the number of regions from whence they came, but also of the thirty kinds of Italian, Grecian, Spanish, Canarian, etc., whereof vernage, catepument, raspis, muscadell, romnie, b.a.s.t.a.r.d lire, osy caprie, clary, and malmesey, are not least of all accompted of, because of their strength and valour. For, as I have said in meat, so, the stronger the wine is, the more it is desired, by means whereof, in old time, the best was called _theologic.u.m_, because it was had from the clergy and religious men, unto whose houses many of the laity would often send for bottles filled with the same, being sure they would neither drink nor be served of the worst, or such as was any ways mingled or brewed by the vinterer: nay, the merchant would have thought that his soul should have gone straightway to the devil if he should have served them with other than the best.

Furthermore, when these have had their course which nature yieldeth, sundry sorts of artificial stuff as ypocras and wormwood wine must in like manner succeed in their turns, beside stale ale and strong beer, which nevertheless bear the greatest brunt in drinking, and are of so many sorts and ages as it pleaseth the brewer to make them.

The beer that is used at n.o.blemen's tables in their fixed and standing houses is commonly a year old, or peradventure of two years' tunning or more; but this is not general. It is also brewed in March, and therefore called March beer; but, for the household, it is usually not under a month's age, each one coveting to have the same stale as he may, so that it be not sour, and his bread new as is possible, so that it be not hot.

The artificer and husbandman makes greatest account of such meat as they may soonest come by, and have it quickliest ready, except it be in London when the companies of every trade do meet on their quarter days, at which time they be nothing inferior to the n.o.bility. Their food also consisteth princ.i.p.ally in beef, and such meat as the butcher selleth--that is to say, mutton, veal, lamb, pork, etc., whereof he findeth great store in the markets adjoining, beside sows, brawn, bacon, fruit, pies of fruit, fowls of sundry sorts, cheese, b.u.t.ter, eggs, etc., as the other wanteth it not at home, by his own provision which is at the best hand, and commonly least charge. In feasting also, this latter sort, I mean the husbandmen, do exceed after their manner, especially at bridals, purifications of women, and such odd meetings, where it is incredible to tell what meat is consumed and spent, each one bringing such a dish, or so many with him, as his wife and he do consult upon, but always with this consideration, that the lesser friend shall have the better provision. This also is commonly seen at these banquets, that the good man of the house is not charged with anything saving bread, drink, sauce, house-room, and fire. But the artificers in cities and good towns do deal far otherwise; for, albeit that some of them do suffer their jaws to go oft before their claws, and divers of them, by making good cheer, do hinder themselves and other men, yet the wiser sort can handle the matter well enough in these junkettings, and therefore their frugality deserveth commendation. To conclude, both the artificer and the husbandman are sufficiently liberal, and very friendly at their tables; and, when they meet, they are so merry without malice, and plain without inward Italian or French craft and subtlety, that it would do a man good to be in company among them. Herein only are the inferior sort somewhat to be blamed, that, being thus a.s.sembled, their talk is now and then such as savoureth of scurrility and ribaldry, a thing naturally incident to carters and clowns, who think themselves not to be merry and welcome if their foolish veins in this behalf be never so little restrained. This is moreover to be added in these meetings, that if they happen to stumble upon a piece of venison and a cup of wine or very strong beer or ale (which latter they commonly provide against their appointed days), they think their cheer so great, and themselves to have fared so well, as the Lord Mayor of London, with whom, when their bellies be full, they will not often stick to make comparison, because that of a subject there is no public officer of any city in Europe that may compare in port and countenance with him during the time of his office.

I might here talk somewhat of the great silence that is used at the tables of the honourable and wiser sort generally over all the realm (albeit that too much deserveth no commendation, for it belongeth to guests neither to be _muti_ nor _loquaces_), likewise of the moderate eating and drinking that is daily seen, and finally of the regard that each one hath to keep himself from the note of surfeiting and drunkenness (for which cause salt meat, except beef, bacon, and pork, are not any whit esteemed, and yet these three may not be much powdered); but, as in rehearsal thereof I should commend the n.o.bleman, merchant, and frugal artificer, so I could not clear the meaner sort of husbandmen and country inhabitants of very much babbling (except it be here and there some odd yeoman), with whom he is thought to be the merriest that talketh of most ribaldry or the wisest man that speaketh fastest among them, and now and then surfeiting and drunkenness which they rather fall into for want of heed taking than wilfully following or delighting in those errors of set mind and purpose.

It may be that divers of them living at home, with hard and pinching diet, small drink, and some of them having scarce enough of that, are soonest overtaken when they come into such banquets; howbeit they take it generally as no small disgrace if they happen to be cupshotten, so that it is a grief unto them, though now sans remedy, sith the thing is done and past. If the friends also of the wealthier sort come to their houses from far, they are commonly so welcome till they depart as upon the first day of their coming; whereas in good towns and cities, as London, etc., men oftentimes complain of little room, and, in reward of a fat capon or plenty of beef and mutton largely bestowed upon them in the country, a cup of wine or beer with a napkin to wipe their lips and an "You are heartily welcome!" is thought to be a great entertainment; and therefore the old country clerks have framed this saying in that behalf, I mean upon the entertainment of townsmen and Londoners after the days of their abode, in this manner:

"Primus jucundus, tollerabilis estque secundus, Tertius est va.n.u.s, sed fetet quatridua.n.u.s."

The bread throughout the land is made of such grain as the soil yieldeth; nevertheless the gentility commonly provide themselves sufficiently of wheat for their own tables, whilst their household and poor neighbours in some s.h.i.+res are forced to content themselves with rye, or barley, yea, and in time of dearth, many with bread made either of beans, peas, or oats, or of altogether and some acorns among, of which scourge the poorest do soonest taste, sith they are least able to provide themselves of better. I will not say that this extremity is oft so well to be seen in time of plenty as of dearth, but, if I should, I could easily bring my trial. For, albeit that there be much more ground eared now almost in every place than hath been of late years, yet such a price of corn continueth in each town and market without any just cause (except it be that landlords do get licences to carry corn out of the land only to keep up the prices for their own private gains and ruin of the commonwealth), that the artificer and poor labouring man is not able to reach unto it, but is driven to content himself with horse corn--I mean beans, peas, oats, tares, and lentils: and therefore it is a true proverb, and never so well verified as now, that "Hunger setteth his first foot into the horse-manger."[139] If the world last awhile after this rate, wheat and rye will be no grain for poor men to feed on; and some caterpillars there are that can say so much already.

Of bread made of wheat we have sundry sorts daily brought to the table, whereof the first and most excellent is the manchet, which we commonly call white bread, in Latin _primarius panis_, whereof Budeus also speaketh, in his first book _De a.s.se_; and our good workmen deliver commonly such proportion that of the flour of one bushel with another they make forty cast of manchet, of which every loaf weigheth eight ounces into the oven, and six ounces out, as I have been informed. The second is the cheat or wheaten bread, so named because the colour thereof resembleth the grey or yellowish wheat, being clean and well dressed, and out of this is the coa.r.s.est of the bran (usually called gurgeons or pollard) taken. The ravelled is a kind of cheap bread also, but it retaineth more of the gross, and less of the pure substance of the wheat; and this, being more slightly wrought up, is used in the halls of the n.o.bility and gentry only, whereas the other either is or should be baked in cities and good towns of an appointed size (according to such price as the corn doth bear), and by a statute provided by King John in that behalf.[140] The ravelled cheat therefore is generally so made that out of one bushel of meal, after two and twenty pounds of bran be sifted and taken from it (whereunto they add the gurgeons that rise from the manchet), they make thirty cast, every loaf weighing eighteen ounces into the oven, and sixteen ounces out; and, beside this, they so handle the matter that to every bushel of meal they add only two and twenty, or three and twenty, pound of water, was.h.i.+ng also (in some houses) their corn before it go to the mill, whereby their manchet bread is more excellent in colour, and pleasing to the eye, than otherwise it would be. The next sort is named brown bread, of the colour of which we have two sorts one baked up as it cometh from the mill, so that neither the bran nor the flour are any whit diminished; this, Celsus called _autopirus panis_, lib. 2, and putteth it in the second place of nourishment. The other hath little or no flour left therein at all, howbeit he calleth it _Panem Cibarium_, and it is not only the worst and weakest of all the other sorts, but also appointed in old time for servants, slaves, and the inferior kind of people to feed upon. Hereunto likewise, because it is dry and brickie in the working (for it will hardly be made up handsomely into loaves), some add a portion of rye meal in our time, whereby the rough dryness or dry roughness thereof is somewhat qualified, and then it is named _miscelin_, that is, bread made of mingled corn, albeit that divers do sow or mingle wheat and rye of set purpose at the mill, or before it come there, and sell the same at the markets under the aforesaid name.

In champaign countries much rye and barley bread is eaten, but especially where wheat is scant and geson. As for the difference that is between the summer and winter wheat, most husbandmen know it not, sith they are neither acquainted with summer wheat nor winter barley; yet here and there I find of both sorts, specially in the north and about Kendal, where they call it March wheat, and also of summer rye, but in so small quant.i.ties as that I dare not p.r.o.nounce them to be greatly common among us.

Our drink, whose force and continuance is partly touched already, is made of barley, water, and hops, sodden and mingled together, by the industry of our brewers in a certain exact proportion. But, before our barley do come into their hands, it sustaineth great alteration, and is converted into malt, the making whereof I will here set down in such order as my skill therein may extend unto (for I am scarce a good maltster), chiefly for that foreign writers have attempted to describe the same, and the making of our beer, wherein they have shot so far wide, as the quant.i.ty of ground was between themselves and their mark. In the meantime bear with me, gentle reader (I beseech thee), that lead thee from the description of the plentiful diet of our country unto the fond report of a servile trade, or rather from a table delicately furnished into a musty malt-house; but such is now thy hap, wherefore I pray thee be contented.

Our malt is made all the year long in some great towns; but in gentlemen's and yeomen's houses, who commonly make sufficient for their own expenses only, the winter half is thought most meet for that commodity: howbeit the malt that is made when the willow doth bud is commonly worst of all. Nevertheless each one endeavoureth to make it of the best barley, which is steeped in a cistern, in greater or less quant.i.ty, by the s.p.a.ce of three days and three nights, until it be thoroughly soaked. This being done, the water is drained from it by little and little, till it be quite gone. Afterward they take it out, and, laying it upon the clean floor on a round heap, it resteth so until it be ready to shoot at the root end, which maltsters call _combing_. When it beginneth therefore to shoot in this manner, they say it is come, and then forthwith they spread it abroad, first thick, and afterwards thinner and thinner upon the said floor (as it _combeth_), and there it lieth (with turning every day four or five times) by the s.p.a.ce of one and twenty days at the least, the workmen not suffering it in any wise to take any heat, whereby the bud end should spire, that bringeth forth the blade, and by which oversight or hurt of the stuff itself the malt would be spoiled and turn small commodity to the brewer. When it hath gone, or been turned, so long upon the floor, they carry it to a kiln covered with hair cloth, where they give it gentle heats (after they have spread it there very thin abroad) till it be dry, and in the meanwhile they turn it often, that it may be uniformly dried. For the more it be dried (yet must it be done with soft fire) the sweeter and better the malt is, and the longer it will continue, whereas, if it be not dried down (as they call it), but slackly handled, it will breed a kind of worm called a weevil, which groweth in the flour of the corn, and in process of time will so eat out itself that nothing shall remain of the grain but even the very rind or husk.

The best malt is tried by the hardness and colour; for, if it look fresh with a yellow hue, and thereto will write like a piece of chalk, after you have bitten a kernel in sunder in the midst, then you may a.s.sure yourself that it is dried down. In some places it is dried at leisure with wood alone or straw alone, in others with wood and straw together; but, of all, the straw-dried is the most excellent. For the wood-dried malt when it is brewed, beside that the drink is higher of colour, it doth hurt and annoy the head of him that is not used thereto, because of the smoke. Such also as use both indifferently do bark, cleave, and dry their wood in an oven, thereby to remove all moisture that should procure the fume; and this malt is in the second place, and, with the same likewise, that which is made with dried furze, broom, etc.: whereas, if they also be occupied green, they are in manner so prejudicial to the corn as is the moist wood. And thus much of our malts, in brewing whereof some grind the same somewhat grossly, and, in seething well the liquor that shall be put into it, they add to every nine quarters of malt one of headcorn (which consisteth of sundry grain, as wheat and oats ground). But what have I to do with this matter, or rather so great a quant.i.ty, wherewith I am not acquainted?

Nevertheless, sith I have taken occasion to speak of brewing, I will exemplify in such a proportion as I am best skilled in, because it is the usual rate for mine own family, and once in a month practised by my wife and her maid-servants, who proceed withal after this manner, as she hath oft informed me.

Having therefore ground eight bushels of good malt upon our quern, where the toll is saved, she addeth unto it half a bushel of wheat meal, and so much of oats small ground, and so tempereth or mixeth them with the malt that you cannot easily discern the one from the other; otherwise these latter would clunter, fall into lumps, and thereby become unprofitable.

The first liquor (which is full eighty gallons, according to the proportion of our furnace) she maketh boiling hot, and then poureth it softly into the malt, where it resteth (but without stirring) until her second liquor be almost ready to boil. This done, she letteth her mash run till the malt be left without liquor, or at the leastwise the greatest part of the moisture, which she perceiveth by the stay and soft issue thereof; and by this time her second liquor in the furnace is ready to seethe, which is put also to the malt, as the first woort also again into the furnace, whereunto she addeth two pounds of the best English hops, and so letteth them seethe together by the s.p.a.ce of two hours in summer or an hour and a half in winter, whereby it getteth an excellent colour, and continuance without impeachment or any superfluous tartness. But, before she putteth her first woort into the furnace, or mingleth it with the hops, she taketh out a vessel full, of eight or nine gallons, which she shutteth up close, and suffereth no air to come into it till it become yellow, and this she reserveth by itself unto further use, as shall appear hereafter, calling it _brackwoort_ or _charwoort_, and, as she saith, it addeth also to the colour of the drink, whereby it yieldeth not unto amber or fine gold in hue unto the eye. By this time also her second woort is let run; and, the first being taken out of the furnace, and placed to cool, she returneth the middle woort unto the furnace, where it is stricken over, or from whence it is taken again, when it beginneth to boil, and mashed the second time, whilst the third liquor is heat (for there are three liquors), and this last put into the furnace, when the second is mashed again. When she hath mashed also the last liquor (and set the second to cool by the first), she letteth it run, and then seetheth it again with a pound and a half of new hops, or peradventure two pounds, as she seeth cause by the goodness or baseness of the hops, and, when it hath sodden, in summer two hours, and in winter an hour and a half, she striketh it also, and reserveth it unto mixture with the rest when time doth serve therefore. Finally, when she setteth her drink together, she addeth to her brackwoort or charwoort half an ounce of arras, and half a quarter of an ounce of bayberries, finely powdered, and then, putting the same into her woort, with a handful of wheat flour, she proceedeth in such usual order as common brewing requireth. Some, instead of arras and bays, add so much long pepper only, but, in her opinion and my liking, it is not so good as the first, and hereof we make three hogsheads of good beer, such (I mean) as is meet for poor men as I am to live withal, whose small maintenance (for what great thing is forty pounds a year, _computatis computandis_, able to perform?) may endure no deeper cut, the charges whereof groweth in this manner. I value my malt at ten s.h.i.+llings, my wood at four s.h.i.+llings (which I buy), my hops at twenty pence, the spice at twopence, servants' wages two s.h.i.+llings sixpence, with meat and drink, and the wearing of my vessel at twenty pence, so that for my twenty s.h.i.+llings I have ten score gallons of beer or more, notwithstanding the loss in seething, which some, being loth to forego, do not observe the time, and therefore speed thereafter in their success, and worthily. The continuance of the drink is always determined after the quant.i.ty of the hops, so that being well _hopt_ it lasteth longer. For it feedeth upon the hop, and holdeth out so long as the force of the same continueth, which being extinguished, the drink must be spent, or else it dieth and becometh of no value.

In this trade also our brewers observe very diligently the nature of the water, which they daily occupy, and soil through which it pa.s.seth, for all waters are not of like goodness, sith the fattest standing water is always the best; for, although the waters that run by chalk or cledgy soils be good, and next unto the Thames water, which is the most excellent, yet the water that standeth in either of these is the best for us that dwell in the country, as whereon the sun lieth longest, and fattest fish is bred.

But, of all other, the fenny and marsh is the worst, and the clearest spring water next unto it. In this business therefore the skilful workman doth redeem the iniquity of that element, by changing of his proportions, which trouble in ale (sometime our only, but now taken with many for old and sick men's drink) is never seen nor heard of. Howbeit, as the beer well sodden in the brewing, and stale, is clear and well coloured as muscadel or malvesey,[141] or rather yellow as the gold n.o.ble, as our pot-knights call it, so our ale, which is not at all or very little sodden, and without hops, is more thick, fulsome, and of no such continuance, which are three notable things to be considered in that liquor. But what for that? Certes I know some ale-knights so much addicted thereunto that they will not cease from morrow until even to visit the same, cleansing house after house, till they defile themselves, and either fall quite under the board, or else, not daring to stir from their stools, sit still pinking with their narrow eyes, as half sleeping, till the fume of their adversary be digested that he may go to it afresh. Such slights also have the ale-wives for the utterance of this drink that they will mix it with rosen and salt; but if you heat a knife red-hot, and quench it in the ale so near the bottom of the pot as you can put it, you shall see the rosen come forth hanging on the knife. As for the force of salt, it is well known by the effect, for the more the drinker tippleth, the more he may, and so doth he carry off a dry drunken noll to bed with him, except his luck be the better. But to my purpose.

In some places of England there is a kind of drink made of apples which they call cider or pomage, but that of pears is called perry, and both are ground and pressed in presses made for the nonce. Certes these two are very common in Suss.e.x, Kent, Worcester, and other steeds where these sorts of fruits do abound, howbeit they are not their only drink at all times, but referred unto the delicate sorts of drink, as metheglin is in Wales, whereof the Welshmen make no less account (and not without cause, if it be well handled) than the Greeks did of their ambrosia or nectar, which for the pleasantness thereof was supposed to be such as the G.o.ds themselves did delight in. There is a kind of swish-swash made also in Ess.e.x, and divers other places, with honeycombs and water, which the homely country wives, putting some pepper and a little other spice among, call mead, very good in mine opinion for such as love to be loose bodied at large, or a little eased of the cough. Otherwise it differeth so much from the true metheglin as chalk from cheese. Truly it is nothing else but the was.h.i.+ng of the combs, when the honey is wrung out, and one of the best things that I know belonging thereto is that they spend but little labour, and less cost, in making of the same, and therefore no great loss if it were never occupied. Hitherto of the diet of my countrymen, and somewhat more at large peradventure than many men will like of, wherefore I think good now to finish this tractation, and so will I, when I have added a few other things incident unto that which goeth before, whereby the whole process of the same shall fully be delivered, and my promise to my friend[142] in this behalf performed.

Heretofore there hath been much more time spent in eating and drinking than commonly is in these days; for whereas of old we had breakfasts in the forenoon, beverages or nunchions[143] after dinner, and thereto rear suppers generally when it was time to go to rest (a toy brought into England by hardy Canutus, and a custom whereof Athenaeus[144] also speaketh, lib. 1, albeit Hippocrates speaks but of twice at the most, lib.

2, _De rat vict. in feb ac_). Now, these odd repasts--thanked be G.o.d!--are very well left, and each one in manner (except here and there some young, hungry stomach that cannot fast till dinner-time) contenteth himself with dinner and supper only. The Normans, misliking the gormandise of Canutus, ordained after their arrival that no table should be covered above once in the day, which Huntingdon[145] imputeth to their avarice; but in the end, either waxing weary of their own frugality, or suffering the c.o.c.kle of old custom to overgrow the good corn of their new const.i.tution, they fell to such liberty that in often-feeding they surmounted Canutus surnamed the Hardy. For, whereas he covered his table but three or four times in the day, these spread their cloths five or six times, and in such wise as I before rehea.r.s.ed. They brought in also the custom of long and stately sitting at meat, whereby their feasts resembled those ancient pontifical banquets whereof Macrobius speaketh (lib. 3, cap. 13), and Pliny (lib. 10, cap. 10), and which for sumptuousness of fare, long sitting, and curiosity shewed in the same, exceeded all other men's feasting; which fondness is not yet left with us, notwithstanding that it proveth very beneficial for the physicians, who most abound where most excess and misgovernment of our bodies do appear, although it be a great expense of time, and worthy of reprehension. For the n.o.bility, gentlemen, and merchantmen, especially at great meetings, do sit commonly till two or three of the clock at afternoon, so that with many it is a hard matter to rise from the table to go to evening prayer, and return from thence to come time enough to supper.[146]