Temperat Ambrosias cum tua cura dapes.
Et bonus æthereo laxatur Nectare Cæsar,
Ingentíque tenet pocula parca manu.
Tunc admitte iocos: gressu timet ire licenti,
Ad matutinum nostra Thaleia Iouem.
Thus we sée how the ancient maner of the Gentils was to féed but once in the daie, and that toward night, till gluttonie grew on and altered this good custome. I might here remember also their maner in pulling off their shooes when they sat downe to meat, whereof Martial saith:
Deposui soleas, affertur protinus ingens
Inter lactucas oxygarmúq; liber, &c.
And Tullie also remembreth where he saith Seruum à pedibus ad te misi, which office grew of the said custome, as Seruus ad limina did of kéeping the doore, though in most houses both these were commonlie one mans office, also Ad pocula of attending on the cup. But bicause the good writers of our time haue obserued these phrases and such like with their causes and descriptions, in their infinite and seuerall treatises, I shall not need to discourse anie farther vpon them. With vs the nobilitie, gentrie, and students, doo ordinarilie go to dinner at eleuen before noone, and to supper at fiue, or betweene fiue and six at afternoone. The merchants dine and sup seldome before twelue at noone, and six at night especiallie in London. The husbandmen dine also at high noone as they call it, and sup at seuen or eight: but out of the tearme in our vniuersities the scholers dine at ten. As for the poorest sort they generallie dine and sup when they may, so that to talke of their order of repast, it were but a néedlesse matter. I might here take occasion also to set downe the varietie vsed by antiquitie in their beginnings of their diets, wherin almost euerie nation had a seuerall fashion, some beginning of custome (as we doo in summer time) with salets at supper, and some ending with lettice, some making their entrie with egs, and shutting vp their tables with mulberies, as we doo with fruit and conceits of all sorts. Diuerse (as the old Romans) began with a few crops of rue, as the Venetians did with the fish called Gobius, the Belgies with butter (or as we doo yet also) with butter and egs vpon fish daies. But whereas we commonlie begin with the most grosse food, and end with the most delicate, the Scot thinking much to leaue the best for his meniall seruants maketh his entrance at the best, so that he is sure therby to leaue the worst. We vse also our wines by degrees, so that the hotest commeth last to the table, but to stand vpon such toies would spend much time, and turne to small profit, wherfore I will deale with other things more necessarie for this turne.