and Sentiments, 459 When a feaft is made ready/' we are told, " the table is covered with a carpet and a table-cloth by the waiters, who befides lay the trenchers, fpoons, knives, with little forks, table napkins, bread, with a faltfellar. Meffes are brought in platters, a pie in a plate. The guefts being brought the Seventeenth Century. in by the hoft, wafli their hands, out of a Liver or ewer, over a hand-balin, or bowl, and wipe them with a hand-towel 5 then they (it at the table on chairs. The carver breaketh up the good cheer, and divideth it. Sauces are fet amongft rolle-meat in fawfers. The butler filleth flrong wine out of a crufe, or wine-pot, or flagon, into cups, or glaffes, which Hand on a cup-board, and he reacheth them to the marter of the feaft, who drinketh to his guefts." It will be obferved that one lalt-cellar is here placed in the middle of the table. This was the ufual cuftom ; and, as one long table had been fubftituted for the feveral tables formerly ftanding in the hall, the falt-cellar was confidered to divide the table into two diftindl parts, guefts of more diftin6tion being placed above the fait, while the places below the fait were afligned to inferiors and dependants. This ufige is often alluded to in the old dramatifts. Thus, in Ben Jonfon, it is faid of a man who treats his inferiors with fcorn, "he never drinks lelow the fait, i.e., he never exclianges civilities with thofe who fit at the
