The floor at the upper end was raised, forming the dais, or place of honor. On this, stretching nearly from side to side, was the "table dormant," or fixed table, with a "settle," or bench with a back, between it and the wall. On the lower floor, and extending lengthwise on each side down the hall, stood long benches for the use of the servants and retainers. At meal-times, in front of these were placed the temporary tables of loose boards supported on trestles. At the upper end was the cupboard, or "dresser," for the plate and furniture of the table. In the halls of the greater nobles, on important occasions, tapestry or curtains were hung on the walls, or at least on that portion of the wall next the dais, and still more rarely a carpet was used for that part of the floor,—rushes or bare tiles being more general. A perch for hawks, and the grate of burning wood, sending its smoke up to the blackened open roof, completed the picture of the hall of a large establishment in the fourteenth century.
The "parlour," or talking-room, as its name imports, was used chiefly for conferences, and for such business as required more privacy than was attainable in the hall, but was unsuited to the domestic character of the chamber.
After the hall, the most important feature of the building was the principal chamber. Here the domestic life of the family was carried on. Here the ladies of the household spent their time when not at meals or engaged in out-door sports and pastimes. The furniture of this room was more complete than that of the other parts of the building, but was still rude and scanty when judged by modern wants. The bed was of massive proportions and frequently of ornamental character. A truckle-bed for the children or chamber servants was pushed under the principal bed by day. At the foot of the latter stood the huge "hutch," or chest, in which were deposited for safety the family plate and valuables. Two or three stools and large chairs, with a perch or bar on which to hang garments, completed the usual furniture of the chamber.
In this room was one important feature not found in the others, and which accounted for the increasing attachment manifested towards it. The fire, instead of being placed in an iron grate or brazier in the middle of the room, burned merrily on the hearth; and the smoke, instead of seeking its exit by the window, was carried up a chimney of generous proportions.
The household day commenced early. The members of the family arose from the beds where they had slept in the garments worn by our first parents before the fall; for the effeminacy of sleeping in night-dresses had not yet been introduced, and it was only the excessively poor that made the clothes worn during the day serve in lieu of blankets and coverlets.
"'I have but one whole hater,'[1] quoth Haukyn;
'I am the less to blame,
Though it be soiled and seldom clean:
I sleep therein of nights.'"
Breakfast was served about six o'clock. It is difficult to get an exact description of the customs of the breakfast-table, or the nature of the meal, as the contemporary writers make little allusion to it. Probably it was but a slight repast, to allay the cravings of appetite until the great meal of the day was served. Until within a few years of the period of which we write, the dinner-hour was so early that but little food was taken before that time.
Dinner was then, as now, the principal meal of the English day. In the houses of the great it was conducted with much ceremony; and among the richer classes certain well-established rules of courtesy in relation to the meal were observed. The family and their guests entered the great hall about ten o'clock. They were met by a domestic, bearing a pitcher and basin, and his assistant, with a towel. Water was poured on the hands of each person, and the ablutions carefully performed; scrupulous cleanliness in this respect being required, from the fact that forks were as yet things undreamed of. The principal guests took their seats at the "table dormant," on the dais, the person of highest rank having the middle seat,—which was consequently at the head of the hall,—and the others being arranged according to their respective rank.
At the side-tables, below the dais, sat the inferior members of the household, with the guests of lesser note,—these also arranged with careful regard to rank and position. The beggar or poor wayfarer who was admitted to a humble share of the feast crouched on the rushes among the dogs who lay awaiting the bones and relics of the repast, and thankfully fed, like Lazarus, on "the crumbs that fell from the rich man's table."
The guests being seated, the busy servitors hastened to cover the table with a "fair white linen cloth," of unsullied purity; and on it were placed the salt-cellars of massive silver, the spoons and knives; next the bread, and then the wine, poured with great ceremony into the drinking-cups by the cupbearer. The silver vessels were brought from the "dresser," and arranged on the table, the display being proportioned to the wealth and condition of the host and the consideration to be paid to the guests. The head cook and his assistants entered in procession, bearing the dishes in regular order, and deposited them on the table with due solemnity. The pottage was first served, and when this course was eaten, the vessels and spoons were removed. The carver performed his office on the meats, holding the joint, according to the traditions of his order, carefully with the thumb and first two fingers of his left hand, whilst he carved. The pieces were placed on "trenchers" or slices of bread, and handed to the guests, who made no scruple of freely using their fingers. The bones and refuse of the food were placed on the table, or thrown to the dogs.