place of the modern mattress; then came linen sheets and cloth coverlets made of cat's hair, beaver, badger or martin. On one side of the bedroom stood a perch for the falcons, on the other a similar arrangement for hanging articles of dress. The whole scheme sounds somewhat insanitary to modern ideas. Their day was divided as follows:
"Lever à cinque, diner a neuf,
Souper à cinque, couctier à neuf.
Fait vivre d'ans nonante et neuf."
The meals themselves differed little from those under the old régime. Close attention was paid to cooking, and we are told that William the Conqueror brought over his whole kitchen establishment to ensure good dinners on the English shores. As of old, a boar's head was considered among the best of dishes, and it was borne into the hall preceded by musicians sounding trumpets.
Here is one of the new King's menus:—
- Boar's head with its tusks in its snout, garnished with flowers.
- Venison, cranes, peacocks, swans, wild geese, kids, pigs and hens.
- Spiced and seasoned meats, with wine, red and white.
- Pheasants, woodcock, partridge, larks, plovers, brawn.
- White powder and large sweetmeats.
