[7] See especially 2 Hen. VII. capp. 16 and 19.
[8] 24 Hen. VIII. cap. 9.
[9] See especially the 4th of the 5th of Elizabeth.
[10] 10 Ed. III. cap. 3.
[11] Statutes of the Realm, vol. i. (edit. 1817), pp. 227-8.
[12] "The artificers and husbandmen make most account of such meat as they may soonest come by and have it quickliest ready. Their food consisteth principally in beef, and such meat as the butcher selleth, that is to say, mutton, veal, lamb, pork, whereof the one findeth great store in the markets adjoining; besides souse, brawn, bacon, fruit, pies of fruit, fowls of sundry sorts, as the other wanteth it not at home by his own provision, which is at the best hand and commonly least charge. In feasting, this latter sort—I mean the husbandmen—do exceed after their manner, especially at bridals and such odd meetings, where it is incredible to tell what meat is consumed and spent."—HARRISON'S Description of England, p. 282.
The Spanish nobles who came into England with Philip were astonished at the diet which they found among the poor.
"These English," said one of them, "have their houses made of sticks and dirt, but they fare commonly so well as the king."—Ibid. p. 313.
[13] State Papers, Hen. VIII. vol. ii. p. 10.
[14] HALL, p. 646.