The house of the wizard

QUEEN ANNE BOLEYN FROM AN ENGRAVING AFTER THE ORIGINAL OF HOLBEIN
THE House of the Wizard
BY M. IMLAY TAYLOR AUTHOR OF “ON THE RED STAIRCASE,” “AN IMPERIAL LOVER,” “A YANKEE VOLUNTEER”
CHICAGO A. C. McCLURG AND COMPANY 1899
Copyright By A. C. McClurg and Co. A. D. 1899
All rights reserved
The House of the Wizard
In the days of King Henry VIII., between Honiton and Exeter, at Luppit, stood Mohun’s Ottery, the great house of the Carews of Devon. Built like a fortress, it was too strong to be reduced, save by cannon, and its walls had sheltered for many years a race of gallant gentlemen, while its gates were ever open with a generous hospitality that welcomed both the rich and the poor. Its furnishings and tapestries were so magnificent that it was commonly reported that they would grace the king’s palace at Greenwich and not suffer by contrast with any royal trappings.
The Carews were famous, both at home and abroad, and had been since the first Carru came over with the Norman Conqueror. There was never a quarrel on English soil, or for the English cause, that a Carew was not in the forefront of the battle. One had been Lord Lieutenant of Ireland, one a captain of Harfleur for King Henry V., and another fought for Henry VII. A proud and valiant race, claiming kindred with the Geraldines, loyal and courteous to their friends and ready with sword and dagger for England’s foes and their own. Sir William Carew, the head of the Devon branch of the family, held noble sway at Mohun’s Ottery, and day by day a hundred poor and more were fed by his open hand, for in those times there was no niggardly charity, although the king’s laws spared not the valiant beggar. Every gentleman’s house was in itself a tavern, and men of all conditions came unbidden to the board, finding, too, a night’s lodging, even though it might be but a bed of straw upon the stone floor of the hall. The food was neither scanty nor of mean order; cooks who fed a hundred or so at one meal were accustomed to serving in a day beef, mutton, venison, pigs, geese, plovers, curlews, besides pike, bream, and porpoise, and of ale and wine there was no lack. A plentiful, free feast that drew a multitude of pensioners; the odors that floated from the kitchens, even on a fast day, brought a retinue of visitors to the doors, and after meal time the sounds of revelry told their own story, giving ample proof that there were no empty stomachs.