being guests, while those of inferior rank sat below. Our modern superstitions about salt date from early days; many of our forefathers threw a pinch over their left shoulder as they helped themselves, while others muttered a blessing, for it augured ill to spill it or to help another to it. The company, having washed their hands in bowls of water perfumed with sweet extract of herbs and flowers, seated themselves at table, and the tablecloth was laid with great ceremony. The chaplain then asked a blessing and placed the alms-dish on the table. "To serve God first," no food was touched until a loaf had been placed in the alms-dish, to which contributions were constantly added, to be distributed to the poor who assembled daily at the gate.
Then to the joyous strain of clarion and trumpet the procession entered from the kitchen, headed by the marshal of the ceremonies bearing the cup and spice plate belonging to the head of the house. He was closely followed by cooks and yeomen bearing their savoury burdens. Huge pieces of meat were served on slices of bread, which slices, sodden with gravy, were placed in the alms-dish for the poor. Roasts
