A MAN OF THE TIME OF JAMES I. (1603-1625)
He shows the merging of the Elizabethan fashion into the fashion of Charles I. The stiff doublet and the loose breeches, the plain collar, and the ribbons at the knees. On his hawking glove is a hawk, hooded and jessed.
And he will pass apprentices, most of them still in flat caps, blue doublets, and white cloth breeches and stockings, sewn all in one piece, with daggers on their backs or at their sides. And then, travelling with his man, he will come to his inn. For the life of me, though it has little to do with dress, I must give this picture of an inn from Fynes Moryson, which will do no harm, despite the fact that Sir Walter Besant quoted some of it.
‘As soon as a passenger comes to an Inn, the servants run to him’ (these would be in doublet and hose of some plain colour, with shirt-collars to the doublets turned down loose; the trunks would be wide and to the knee, and there buttoned), ‘and one takes his horse and walks him till he be cool, then rubs him and gives him meat, yet I must say that they are not much to be trusted in this last point, without the eye of the Master or his servant to oversee them. Another servant gives the passenger his private chamber, and kindles his fire, the third pulls off his boots and makes them clean’ (these two servants would be wearing aprons). ‘Then the Host or Hostess visits him, and if he will eat with the Host, or at a common table with the others, his meal will cost him sixpence, or in some places but fourpence, yet this course is less honourable and not used by Gentlemen; but if he will eat in his chamber’ (he will retain his hat within the house), ‘he commands what meats he will according to his appetite, and as much as he thinks fit for him and his company, yea, the kitchen is open to him, to command the meat to be dressed as he likes best; and when he sits at table, the Host or Hostess will accompany him, if they have many guests, will at least visit him, taking it for courtesy to be bid sit down; while he eats, if he have company especially, he shall be offered music, which he may freely take or refuse, and if he be solitary the musicians will give him good day with music in the morning.
‘It is the custom and in no way disgraceful to set up part of supper for his breakfast.
‘Lastly, a Man cannot more freely command at home in his own house than he may do in his Inn, and at parting if he give some few pence to the Chamberlin and Ostler they wish him a happy journey.’
Beyond this and the drawings I need say no more.
The drawings will show how the points of a doublet may be varied, the epaulette left or taken away, the little skirts cut or left plain. They show you how a hat may be feathered and the correct shape of the hat; how breeches may be left loose at the knee, or tied, or buttoned; of the frills at the wrist and the ruffs at the neck—of everything, I hope, that is necessary and useful.