About 35% of the land was arable land, about 25% was common pasture land (for grazing only) or meadow land (near a stream or river and used for hay or grazing), and about 15% was woodland. There were these types of land and wasteland on each manor. The arable land was allotted to the villeins in strips to equalize the best and worst land and their distance from the village where the villeins lived. There was three-way rotation of wheat or rye, oats or barley, and fallow land. Cows, pigs, sheep, and fowl were kept. The meadow was allocated for hay for the lord's household and each villein's. The villeins held land of their lord for various services such as agricultural labor or raising domestic animals. The villeins worked about half of their time on their lord's fields [his demesne land], which was about a third of the farmland. This work was primarily to gather the harvest and to plough with oxen, using a yoke over their shoulders, and to sow in autumn and Lent. They threshed grain on barn floors with flails cut from holly or thorn, and removed the kernels from the shafts by hand. Work lasted from sunrise to sunset and included women and children. The older children could herd geese and pigs, and set snares for rabbits. The young children could gather nuts and berries in season and other wild edibles, and could pick up little tufts of wool shed by sheep. The old could stay in the hut and mind the children, keep the fire going and the black pot boiling, sew, spin, patch clothes, and cobble shoes. The old often suffered from rheumatism. Many people had bronchitis. Many children died of croup [inflammation of the respiratory passages]. Life expectancy was probably below thirty-five.
The villein retained his customary rights, his house and land and rights of wood and hay, and his right in the common land of his township. Customary ways were maintained. The villeins of a manor elected a reeve to communicate their interests to their lord, usually through a bailiff, who directed the labor. Sometimes there was a steward in charge of several of a lord's manors, who also held the manorial court for the lord. The steward held his land of the lord by petty serjeanty, which was a specific service to the lord. Other serjeanty services were carrying the lord's shield and arms, finding attendants and esquires for knights, helping in the lord's hunting expeditions, looking after his hounds, bringing fuel, doing carpentry, and forging irons for ploughs. The Woodward preserved the timber. The Messer supervised the harvesting. The Hayward removed any fences from the fields after harvest to allow grazing by cattle and sheep. The Coward, Bullard, and Calvert tended the cows, bulls, and calves; the Shepherd, the sheep; and the Swineherds the pigs. The Ponder impounded stray stock. There were varieties of horses: war horses, riding horses, courier horses, pack horses, and plough horses.
The majority of manors were coextensive with a single village. The villeins lived in the village in one-room huts enclosed by a wood fence, hedge, or stone wall. In this yard was a garden of onions, leeks, mustard, peas, beans, parsley, garlic, herbs, and cabbage and apple, pear, cherry, quince, and plum trees, and beehives. The hut had a high-pitched roof thatched with reeds or straw and low eaves reaching almost to the ground. The walls are built of wood-framing overlaid with mud or plaster. Narrow slits in the walls serve as windows, which have shutters and are sometimes covered with coarse cloth. The floor is dirt and may be covered with straw or rushes for warmth, but usually no hearth. In the middle is a wood fire burning on a hearthstone, which was lit by making a spark by striking flint and iron together. The smoke rose through a hole in the roof. At one end of the hut was the family living area, where the family ate on a collapsible trestle table with stools or benches. Their usual food was beans and peas, oatmeal gruel, butter, cheese, vegetables, honey, rough bread made from a mixture of wheat, barley, and rye flour, herrings or other salt fish, and some salted or smoked bacon. Butter had first been used for cooking and as a medicine to cure constipation. For puny children it could be salted down for the winter. The bread had been roasted on the stones of the fire; later there were communal ovens set up in villages. Cooking was done over the fire by boiling in iron pots hung from an iron tripod, or sitting on the hot stones of the fire. They ate from wood bowls using a wood spoon. When they had fresh meat, it could be roasted on a spit. Liquids were heated in a kettle. With drinking horns, they drank water, milk, buttermilk, apple cider, mead, ale made from barley malt, and bean and vegetable broth. They used jars and other earthenware, e.g. for storage of salt. They slept on straw mattresses or sacks on the floor or on benches. The villein regarded his bed area as the safest place in the house, as did people of all ranks, and kept his treasures there, which included his farm implements, as well as hens on the beams, roaming pigs, and stalled oxen, cattle, and horses, which were at the other end of the hut. Fires were put out at night to guard against fire burning down the huts. The warmth of the animals then helped make the hut warm. Around the room are a couple of chests to store salt, meal, flour, a broom made of birch twigs, some woven baskets, the distaff and spindle for spinning, and a simple loom for weaving. All clothes were homemade. They were often coarse, greasy wool and leather made from their own animals. The man wore a tunic of coarse linen embroidered on the sleeves and breast, around with he wore a girdle of rope, leather, or folded cloth. Sometimes he also wore breeches reaching below the knee. The woman wore a loose short-sleeved gown, under which was a tight fitting garment with long loose sleeves, and which was short enough to be clear of the mud. If they wore shoes, they were clumsy and patched. Some wore a hood-like cap. For really bad weather, a man wore on his head a hood with a very elongated point which could be wrapped around his neck. Sometimes a short cape over the shoulders was attached. Linen was too expensive for commoners.
The absence of fresh food during the winter made scurvy prevalent; in the spring, people eagerly sought "scurvy grass" to eat. Occasionally there would be an outbreak of a nervous disorder due to the ergot fungus growing in the rye used for bread. This manifested itself in apparent madness, frightening hallucinations, incoherent shouting, hysterical laughing, and constant scratching of itching and burning sensations.
The villein and his wife and children worked from daybreak to dusk in the fields, except for Sundays and holydays. He had certain land to farm for his own family, but had to have his grain milled at his lord's mill at the lord's price. He had to retrieve his wandering cattle from his lord's pound at the lord's price. He was expected to give a certain portion of his own produce, whether grain or livestock, to his lord. However, if he fell short, he was not put off his land. The villein, who worked the farm land as his ancestor ceorl had, now was so bound to the land that he could not leave or marry or sell an ox without his lord's consent. If the manor was sold, the villein was sold as a part of the manor. When his daughter or son married or if he sent his son to school,he had to pay a "merchet" to his lord. He could not have a son educated without the lord's permission, and this usually involved a fee to the lord. His best beast at his death, or "heriot", went to his lord. If he wanted permission to live outside the manor, he paid "chevage" yearly. Woodpenny was a yearly payment for gathering dead wood. Sometimes a "tallage" payment was taken at the lord's will. The villein's oldest son usually took his place on his land and followed the same customs with respect to the lord. For an heir to take his dead ancestor's land, the lord demanded payment of a "relief", which was usually the amount of a year's income but sometimes as much as the heir was willing to pay to have the land. The usual aids were also expected to be paid.
A large village also had a smith, a wheelwright, a millwright, a tiler and thatcher, a shoemaker and tanner, a carpenter wainwright and carter.
Markets were about twenty miles apart because a farmer from the outlying area could then carry his produce to the nearest town and walk back again in the daylight hours of one day. In this local market he could buy foodstuffs, livestock, household goods, fuels, skins, and certain varieties of cloth.
The cloth was crafted by local weavers, dyers, and fullers. The weaver lived in a cottage with few and narrow windows and little furniture. He worked in the main, and sometimes the only, room. First the raw wool was washed with water at the front door to remove the grease. Then its fibers were disentangled and made fine with hand cards with thistle teeth, usually by the children. Then it was spun by a spinning wheel into thread, usually by the wife. On a double frame loom, a set of parallel threads was strung lengthwise. A device worked by a pedal lifted half of these threads —every other thread—while the other half remained in place. Between the lifted threads and the stationary threads a shuttle was thrown by the weaver from one hand to another. Then the threads which had remained stationary were raised by a second pedal and the shuttle thrown back. The shuttle carried a spool so that, as it moved, it left a thread behind it running crosswise or at right angles to the lengthwise threads and in and out between them. The lengthwise threads were called the "warp"; the shuttle thread was the "woof" or the "weft".In making cloth, it was the warp which, as the loom moved, took the worst beating. With the constant raising and lowering, these treads would wear and break, whereas the weft on which there was little strain remained intact. None of the cotton yarn which the old-fashioned wheels had spun was strong enough for warp. So it was necessary to use linen thread for the warp.
Since one loom could provide work for about six spinners, the weaver had his wool spun by other spinners in their cottages. Sometimes the master weaver had an apprentice or workman working and living with him, who had free board and lodging and an annual wage. Then a fuller made the cloth thick and dense by washing, soaping, beating, and agitating it, with the use of a community watermill which could be used by anyone for a fixed payment. The cloth dried through the night on a rack outside the cottage. The weaver then took his cloth, usually only one piece, to the weekly market to sell. The weavers stood at the market holding up their cloth. The cloth merchant who bought the cloth then had it dyed or dressed according to his requirements. Its surface could be raised with teazleheads and cropped or sheared to make a nap. Some cloth was sold to tailors to make into clothes. Often a weaver had a horse for travel, a cow for milk, chickens for eggs, perhaps a few cattle, and some grazing land. Butchers bought, slaughtered, and cut up animals to sell as meat. Some was sold to cooks, who sold prepared foods. The hide was bought by the tanner to make into leather. The leather was sold to shoemakers and glovemakers. Millers bought harvested grain to make into flour. Flour was sold to bakers to make into breads. Wood was bought by carpenters and by coopers, who made barrels, buckets, tubs, and pails. Tilers, oilmakers and rope makers also bought raw material to make into finished goods for sale. Wheelwrights made ploughs, harrows, carts, and later wagons. Smiths and locksmiths worked over their hot fires.
Games with dice were sometimes played. In winter, youths ice- skated with bones fastened to their shoes. They propelled themselves by striking the ice with staves shod with iron. On summer holydays, they exercised in leaping, shooting with the bow, wrestling, throwing stones, and darting a thrown spear. The maidens danced with timbrels. Since at least 1133, children's toys included dolls, drums, hobby horses, pop guns, trumpets, and kites.