The Every-day Book and Table Book. v. 2 (of 3) / or Everlasting Calendar of Popular Amusements, Sports, Pastimes, Ceremonies, Manners, Customs and Events, Incident to Each of the Three Hundred and Sixty-five Days, in past and Present Times; Forming a Complete History of the Year, Month, and Seasons, and a Perpetual Key to the Almanac

by William Hone

December 17.

Country Mansions.

During the reign of Henry VIII., and even of Mary, they were, if we except their size, little better than cottages, being thatched buildings, covered on the outside with the coarsest clay, and lighted only by lattices. When Harrison wrote, in the age of Elizabeth, though the greater number of manor-houses still remained framed of timber, yet he observes, “such as be latelie builded, are com’onlie either of bricke or hard stone, or both; their roomes large and comelie, and houses of office further distant from their lodgings.” The old timber mansions, too, were then covered with the finest plaster, which, says the historian, “beside the delectable whitenesse of the stuffe itselfe, is laied on so even and smoothlie, as nothing in my judgment can be done with more exactnesse:” and at the same time, the windows, interior decorations, and furniture, were becoming greatly more useful and elegant. “Of old time our countrie houses,” continues Harrison, “instead of glasse did use much lattise, and that made either of wicker or fine rifts of oke in chekerwise. I read also that some of the better sort, in and before the time of the Saxons, did make panels of horne instead of glasse, and fix them in woodden calmes. But as horne in windows is now quite laid downe in everie place, so our lattises are also growne into lesse use, because glasse is come to be so plentifull, and within a verie little so good cheape if not better then the other. The wals of our houses on the inner sides in like sort be either hanged with tapisterie, arras worke, or painted cloths, wherein either diverse histories, or hearbes, beasts, knots, and such like are stained, or else they are seeled with oke of our owne, or wainescot brought hither out of the east countries, whereby the roomes are not a little commanded, made warme, and much more close than otherwise they would be. As for stooves we have not hitherto used them greatlie, yet doo they now begin to be made in diverse houses of the gentrie. Like in the houses of knights, gentlemen, &c. it is not geson to behold generallie their great provision of Turkie worke, pewter, brasse, fine linen, and thereto costlie cupbords of plate, worth five or six hundred or a thousand pounds, to be deemed by estimation.”

The house of every country-gentleman of property included a neat chapel and a spacious hall; and where the estate and establishment were considerable, the mansion was divided into two parts or sides, one for the state or banqueting-rooms, and the other for the household; but in general, the latter, except in baronial residences, was the only part to be met with, and when complete, had the addition of parlours; thus Bacon, in his Essay on Building, describing the household side of a mansion, says, “I wish it divided at the first into a hall, and a chappell, with a partition between, both of good state and bignesse; and those not to goe all the length, but to have, at the further end, a winter and a summer parler, both faire: and under these roomes a faire and large cellar, sunke under ground: and likewise, some privie kitchens, with butteries and pantries, and the like.” It was the custom also to have windows opening from the parlours and passages into the chapel, hall, and kitchen, with the view of overlooking or controlling what might be going on; a trait of vigilant caution, which may still be discovered in some of our ancient colleges and manor-houses.

The hall of the country squire was the usual scene of eating and hospitality, at the upper end of which was placed the orsille, or high table, a little elevated above the floor, and here the master of the mansion presided, with an authority, if not a state, which almost equalled that of the potent baron. The table was divided into upper and lower messes, by a huge saltcellar, and the rank and consequence of the visitors were marked by the situation of their seats above and below the saltcellar; a custom which not only distinguished the relative dignity of the guests, but extended likewise to the nature of the provision, the wine frequently circulating only above the saltcellar, and the dishes below it being of a coarser kind than those near the head of the table.[536]

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