The brief-bearer, by his office, was intended to carry the notice of the death of any of the brethren in the monastery round to other monasteries and religious houses in England. The abbot appointed this official, and the office was held for life. In Benedictine abbeys, according to a provision of the General Chapter of Northampton, the bearer of the mortuary roll was to be received with honour and entertained until he had obtained his roll again and could pass on to the next house on his list. Besides his regular wage and portion of food from the monastic kitchen, on the death of any monk he could claim as his right the mattress of the deceased brother, or in lieu of it a sum of six shillings and eightpence.
Besides the above-named officers there were, at least in the greater houses, many minor paid officials and retainers. For example, the discarius, or server of dishes in the refectory, was bound always to be at the kitchen-hatch whenever conventual meals were in progress, and it was his place to wait upon those who took their meals at the second table. He was a kind of lower servant in the kitchen; he had to help in bringing in the fuel, and to see that the wheelbarrow for the waste was in its place, and was emptied when it was necessary. After the meals, the discarius washed the plates and dishes, and saw that when dry, they were stacked in their proper cupboards ready for the next occasion.
Another minor official was the “turnbroach”—a boy chosen by the cellarer for his activity. He had to be always ready when required to turn the spits on which meat or fish was cooking. He helped in carrying fuel for the kitchen and elsewhere; and when ordered, he had to go to the ponds and stews to help to catch fish for the conventual meal.
In some places, for example at Edmundsbury, there were certain women employed at times by the monastery for the making of pastry, etc., called pudding-wives. They had a house or chamber near at hand to the kitchen, called the “Pudding-house.” These women were chosen by the larderer with the assent of the chief cook; they lived in the neighbourhood and came up to the outer kitchen offices when their services were required. Great care was taken in the selection of these servants, and it was directed that they “be always married, sober, of good repute and honest, that all danger of detraction from evil tongues be avoided.” At all times when animals were slaughtered, in particular about St. Martin’s Day, and when pigs were being killed, the services of these women were required to make black puddings. At other times, if the cook desired, they were to be ready to make pasties and other things which seemed to require the gentler touch of a female hand. Among the women servants there were, of course, also laundresses for the washing of the clothes of the community, and others for the infirmary, the guest-hall, and the church linen. All these were selected with care and upon the same principles which guided the selection of the above-mentioned pudding-wives.
CHAPTER XI
THE VARIOUS RELIGIOUS ORDERS
The various Orders existing in England in pre-Reformation days may be classified under four headings: (1) Monks, (2) Canons Regular, (3) Military Orders, and (4) Friars. As regards the nuns, most of the houses were affiliated to one or other of the above-named Orders.