Darnley; or, The Field of the Cloth of Gold

by G. P. R. James

"My Lord Abergany," said the duke, "my son, and you, my Lord Montague, my excellent good friend, before we fall to the cheer that heaven has given us, let me introduce to your love this much esteemed knight, Sir Osborne Maurice, of a most noble stock, and what is better still, ennobled by his deeds: and now let us to table. Sir Osborne, you must sit here on my right, so shall you enjoy the conversation of my Lord Abergany, sitting next to you, and yet I not lose yours. Our chaplain is not here, yet let some holy man bless the meat. Lord Montague, you will take my left."

That profound silence now succeeded which ought always to attend so important an avocation as that of dining, and the whole worldly attention of every one seemed fixed upon the progress of each dish, which being brought up in turn to the Duke of Buckingham, first supplied those immediately around him, and then gradually travelling down the table from person to person, according to their rank, was at length carried out by a servant into the second hall, where it underwent the same perambulation, and was thence transferred to the third. Here, however, its journeys did not cease; for after having thus completed the grand tour, and become nearly a finished gentleman, the remnant was bestowed upon the paupers without.

So different was the order of the dinner from that which we now hold orthodox, and so strange would it appear to the modern epicure, that were not such long descriptions insufferably tiresome, many curious pages might be written to show how a roasted pig, disjointed by the carvers without, was the first dish set upon the table; and also to evince the wisdom of beginning with the heavier food, such as beef, mutton, veal, and pork, and gradually drawing to the conclusion with capons, herons, pigeons, rabbits, and other more delicate dishes.

However, as our object is to proceed with our history as fast as possible, we shall not stay to detail the various services, or to defend antiquity against the prejudices of to-day: suffice it, that so great was the noble Duke of Buckingham's attention to his new guest, that Longpole, who stood behind to hand his master drink, threw forward his chest, and raised his head two inches higher than ordinary, as if all the stray beams of the great man's favour that passed by the knight lighted upon himself.

The duke, indeed, strove generously to distinguish his young friend, feeling that misfortune has much greater claims upon a noble mind than saucy prosperity. The marks of regard which he gave were such as, in those days, might well excite the wonder of Lord Abergany, who sat next to him. He more than once carved for him himself, and twice invited him to drink; made him notice those dishes which were esteemed most excellent, and spoke to him far more than was usual during the course of dinner.

At length the last service appeared upon the table, consisting entirely of sweets. To use the words of Holingshed: "Gelaffes of all colours, mired with a variety of representations of sundrie flowers, herbes, trees, forms of beasts, fish, fowls, and fruits, and thereunto marchepaines wrought with no small curiosity; tarts of divers heads and sundrie denominations; conserves of old fruits, foreign and homebred: sackets, codinals, marmalats, sugar-bread, ginger-bread, florentines, and sundrie outlandish confections, wherein the sweet hand of the seafaring Portingal was not wanting."

Now also came the finer sorts of wines: Muscadel, Romanie, and Caprike; and the more serious part of the banquet being over, the conversation became animated and interesting. The young knight, as a stranger to all, as well as from the marked kindness of the duke, was, of course, a general object of attention; and as the guests easily judged him a traveller lately returned from abroad, many were the questions asked him concerning the countries he had seen, and the wars he had been in.

Tilts and tournaments then became the subject of discourse; and at length the duke filled high a Venice glass with wine, and calling upon all to do the like, "Good gentlemen," said he, "'tis seldom that Buckingham will stint his guests, but this is our last just now, for I would fain see a lance broken before night. I know not why, but me thinks those sports and exercises, which are thus undertaken at a moment's notice, are often more replete with joy than those of long contrivance; and here is a good knight, who will balk no man of his humour, when 'tis to strike a strong blow, or to furnish a good course. Sir Osborne, to your good health, and may all prosperity and success attend you! Good lords and friends, join me in drinking his health."

Sir Osborne expressed his willingness to do the duke any pleasure, and to furnish his course with any knight who thought him worthy of his lance. "But your grace knows," he continued, "that I have come here without arms, and that my horse I lost yesterday, as I explained to you."

"He would fain excuse himself the trouble," said the duke, smiling, "because we have no fair lady here to view his prowess; but, by heavens! I will have my will. Surely in my armoury there is a harness that may suit you, sir knight, and in my stables a steed that will bear you stoutly. My Lord of Montague, you are unarmed too; quick to the armoury and choose you arms. Sir Osborne shall maintain the field, and furnish two courses against each comer. We have not time for more; and the horse and harness which the good knight wears shall be the prize. Ho! call here the armourer. He is a Fleming, most expert, and shall choose your suit, Sir Osborne."