body was equal to the occasion, for the bottom was neatly mended with china clay. These vessels, or as much as stood in view above the floor of the hut, were usually ornamented with patterns of the herring-bone type, or merely with dots and lines conveying no idea of consecutive pattern. Their interiors are much blackened with cooking, and imprisoned in the shreds there may yet be found, by the expert analyst, oily globules, remains of prehistoric fat from beef and mutton. Cooking was performed in holes in the ground as well as in pots, just as modern savages cook at the present time. Hot stones in a pit, green grass, meat, more hot stones, and the whole turfed in, and you have a result which an epicure would relish. Some patience is necessary, perhaps twenty hours for a whole pig.
There is a curious passage in the life of S. Lugid, of Clonfert, who died at the beginning of the seventh century. When a youth he served in the monastery, and as his biographer says, at that time it was customary to warm water by dropping into the vessel a ball of iron that had previously been heated in the fire. Lugid had to put such a ball into the drinking-vessel of the abbot, S. Coemgall, and he took it out of the fire with a pair of tongs, but Coemgall for some reason drew his hand back, and the ball fell on the table instead of into his cup, and it was so hot that it burnt a hole through the board.
Most of the cooking-pots found in the Dartmoor hut circles have rounded bottoms, and are of too poor a paste to resist the direct action of the fire.
