Beauplan.
to pierce the Coat of Mail; the Palache is to cut flesh, and the Scimiter to hack and hew the Coats of Mail. They also carry Battel-axes weighing at least six Pounds made like our square Pick-axes, well temper'd, with a long Handle to strike upon the Helmet, and Enemys Armour, which they pierce with these Instruments.
Polish Entertainments.
As their Armour and manner of waging War seems to us very different from ours, we will let you see by what follows, that their Banquets and their Behaviour at them, is different from what is us'd by most Nations in the World. For the Lords who value themselves most upon this particular, the People that are very rich, and those that are in a medium, treat very splendidly accordingly to their ability; and I can with truth affirm, that their common Meals do much exceed our Feasts in all points, by which sensible Men judg what they do when they debauch and make extraordinary Treats. The Great Lords of the Kingdom, and other Officers of the Crown, upon leisure days, when they are excus'd from going to the Senate, and hold the Diet at Warsaw, have made Entertainments that have cost 50, and even 60000 Livres, a very great Expence, considering what is serv'd in, and how it is serv'd. For it is not there as in those Countrys, where Amber, Musk, Pearls, and costly dressing arise to prodigious Sums. All that is serv'd here is very ordinary and coarsely drest, but in prodigious quantities, tho it be but for a small occasion. But the wast their Servants and Family make, as shall be shown hereafter, is what enhances the Charge. Now that you may guess at the value of the whole by a small Sample, I must inform you upon my own knowledg, that very often (according to the Bills of the Expence which I have seen) there has been one only Article which mention'd 100 Crowns in Glasses only, and they were not curious ones, but only a Penny a piece. When they begin, they are generally only four or five Lords Senators, and sometimes the Embassadors that are at Court join with them, which is but a small number for so great an Expence, as we have spoke of, but increas'd by the number of their Gentlemen Followers, to the number of twelve or 15, who are all bid welcome, and in all make seventy or eighty Persons, who all sit down to a Table, made of three Tables put end to end, and near 100 Foot in length, generally cover'd with three fine large Table-Clothes, and all the Service gilt; upon every Plate a Loaf under a very little Napkin, no bigger than a Handkerchief, with a Spoon but no Knife. These Tables so placed are commonly in a spacious Hall, at the end of which is a Sideboard full of Plate, with a Rail about it, within which no body is to go but the Butler and his Assistants; upon that Sideboard there are often eight or ten Heaps of Silver Dishes, and as many Plates as will reach the height of a Man, and they are no short ones in that Country. Opposite to this Sideboard, and generally over the Door, is a Gallery for the Musicians, as well Vocal as Instrumental, which are not to be heard confusedly all together, but begin with the Violins, which are follow'd by Cornets in a proportionable number, after them come the Voices with Children that make an Harmonious Consort enough. All these several sorts begin again alternatively, and last as long as the Feast. The Musicians have always eaten and drank before the Feast begins, during which, being bound to attend their business, they could have no leisure to eat or drink. All things being thus in order, the Tables are cover'd with all sorts of Varieties; then the Lords are led into the Hall, in the midst whereof there are four Gentlemen, two of whom hold a Gilt Bason, at least three foot Diameter, to wash in, and the Ewer proportionable to it. The Gentlemen drawing near the Lords, give them Water for their Hands, and withdrawing give way to the other two, who hold a Towel about three Ells long, each holding an End, and offering it to the Lords, who dry their Hands. After this, the Master of the House having perform'd the Honours due, gives to every one his proper place, according to his Rank and Dignity. Being thus seated, they are serv'd by Gentlemen Carvers, three at each Table, and treated with the Varieties which are dress'd and season'd after their manner, that is, some with Saffron, whose Sauce is Yellow; others with Juice of Cherrys, which makes the Sauce Red; others with the Juice of Prunes, and that Sauce is Black; others with Juice of boil'd Onions strain'd, and this makes a Greyish, and is by them call'd Gonche. All these sorts of Meat in their several Sauces are cut into bits as big as a Ball, that every one may take what he pleases. No Soupe is serv'd up to Table, because the Meat has its Broth with it in the Dishes, among which there are some Pasties. Every one of theGuests
