(4) Lenten Fare. For Lent and Advent the cellaress had to provide the convent with their diet of fish, enlivened for their comfort with dried fruits and rice. She laid in two cades of red herring for Advent, a cade being 600 (counting six score to the 100).
For Lent she purveyed seven cades of red herring and three barrels (containing 1000 at six score to the hundred) of white herring. To every lady she gave four a day (i.e. in all 28 a week), and to the priory she gave four on every day except Sunday, when she gave them fish, and Friday, when they had figs and raisins. She also had to lay in 18 salt fish (nature unspecified), out of which she provided each lady with a mess and the priory with two messes every other week in Lent, each fish producing seven messes; in the alternate weeks they received salt salmon, of which she laid in fourteen or fifteen, each salmon yielding nine messes. To spice this Lenten fare she bought 1200 lbs. of almonds, three “peces” and 24 lbs. of figs, one “pece” of raisins, 28 lbs. of rice and 12 gallons of mustard. Each lady received 2 lbs. of almonds and ½ lb. of rice to last for the whole of Lent, and every week 1 lb. of figs and raisins.
(5) Pittances, or extra allowances of more delicate food, were due to the nuns on certain feasts of the Church and on the anniversaries of five benefactors, viz. Sir William Vicar, Dame Alys Merton, “dame Mawte the kynges daughter,” dame Maud Loveland and William Dun. The pittances on the anniversaries of William Vicar and William Dun were of mutton; on each occasion the cellaress had to lay in three “carse” of mutton, and for William Dun’s pittance she had to make sure also of 12 gallons of good ale. For the pittances of Dame Alice Merton and Maud the king’s daughter (which fell in the winter) she had to purvey four bacon hogs, each hog producing 20 messes, also six grecys[1652], six sowcys and six inwardys; also 100 eggs for “white puddings,” together with bread, pepper and saffron for the same, and “marrow bones for white wortys”[1653]; also three gallons of good ale. Evidently the convent had a royal feast on those days and had good cause to remember their former abbesses. There are no details as to Dame Maud Loveland’s pittance. Another red letter day was Foundress’ Day (Oct. 11). On this occasion the abbess’ kitchen had to provide each lady of the convent with half a goose, the two chantresses, as well as the four usual recipients, receiving doubles, and with a hen or a cock, the fratresses and the subprioress also receiving doubles. Moreover the cellaress had to give the ladies “frumenty”[1654], for which she laid in wheat and three gallons of milk.
On the feast of the Assumption of the Virgin (Aug. 15) each received half a goose. At Shrovetide the cellaress gave each lady “for their cripcis[1655] and for their crumkakers 2d.”; she had also to purvey eight chickens for the abbess and “bonnes”[1656] for the convent and also four gallons of milk. On Shere or Maundy Thursday she had 12 “stub” eels and 60 “shaft” eels baked with wheat and 8 lbs. of rice; and she sent the abbess a bottle of Tyre and the convent two gallons of red wine; unglorified by a name. On Palm Sunday they had “russheaulx”[1657], for which she provided 21 lbs. of figs. These were little highly spiced pies (rather like mince pies), of which the chief ingredients were figs and flour, and besides providing them in kind on Palm Sunday the cellaress had to pay the ladies “Ruscheaw silver, by xvj times payable in the yere to every lady and doubill at eche time ½d., but it is paid nowe but at two times, that is to say at Ester and Michelmes.” On Easter Eve they had three gallons of ale and one gallon of red wine. On St Andrew’s Day and on every Sunday in Lent they had fish (doubtless fresh fish, as a welcome change from salted herrings).
NOTE B.
SCHOOL CHILDREN IN NUNNERIES.
The subject is of such interest from the point of view of educational as well as of monastic history, that I have thought it worth while to print in full all the references to convent education in England (c. 1250-1537), which I have been able to find. For the convenience of the reader I have translated references in Latin and Old French and have arranged the houses under counties. Doubtful references are marked with an asterisk.
1. Elstow.