The Refectory, as described by monastic writers, was a large hall wainscoted on the north and south sides, and in the west and nether parts was a long bench of stone, in mason-work, from the cellar-door to the pantry, or cove-door. It had a dresser in it: above the wainscot was a large picture of Christ, the Virgin Mary, and St. John; but in most places—and here perhaps—was the Cross or Crucifixion, to which, on entering the Fratry with washed hands, the monks made obeisance with their faces to the east. Within the door on the left was an Almery—where stood the grace-cup (the classical αγαθου δαιμονος), out of which the monks, after grace every day, drank round the table—and another large one on the right, with smaller within, where stood the mazers, of which each monk had his peculiar one, with a ewer and basin, which served the Sub-prior to wash his hands in at the table, of which he sat as chief.[72] At the west end was a loft above the cellar, ascended by stairs with an iron railing, where the convent and monks dined together, the Sub-prior sitting at the upper end of the table. At the south end of the high table, within a glass window-frame, was an iron desk, ascended by stone steps, with an iron rail, where lay a Bible, out of which one of the novices read a part in Latin during dinner. The readers at the table were to give ear to the Prior in case of error; and if they did not understand his correction, they were to begin the verse again, even repeatedly, until they comprehended the Prior’s meaning. When the reader had finished, the master of the novices rang a silver bell hanging over his head, to call one of them to come to the high table to say grace; a single stroke of this bell (skilla), signified the conclusion of the lecture or the meal.[73]
The Dole.—An opening in the wall of the refectory westward, shows the place where the monk appointed to that duty, administered to the poor their daily portion of bread and beer. To that door the hungry and the weary never applied in vain—
Pilgrim, whosoe’er thou art,
Worn with travel, faint with fear,
Halt, or blind, or sick of heart,
Bread and welcome wait thee here.
At the east end of the Refectory was “a neat table, with a screen of wainscot over it, for the master of the novices, the elects, and novices, to dine and sup at: two windows opened into the refectory from the great kitchen, one large for principal days, the other smaller for ordinary days; and through these the dishes were served. Over against the door in the cloister was a conduit or lavatory, for the monks to wash their hands and faces, of a round form, covered with lead, and all marble, excepting the outer wall, without which they might walk about the Tower. After the monks had waited a while on the Abbot, they sat down at two other tables, placed at the sides of the refectory, and had their service brought in by the novices, who, when the monks had dined, sat down to their own dinner. Fires in the refectory were ordered from All-hallows Day to Good-Friday, and the wood was found by the cellarer. Pinafores or super-tunics, to protect the clothes at dinner, are mentioned by Lynwood, and occur in foreign consuetudinals. Giraldus Cambrensis, on dining with the Prior of Canterbury, “noted sixteen dishes, besides intromels,” or entremets; “a superfluous use of signs, much sending of dishes from the Prior to the attending monks, and from them to the lower tables;” with “much ridiculous gesticulation in returning thanks, with much whispering, loose, idle, and licentious discourse;” herbs brought in but not tasted; numerous kinds of fish, roasted, boiled, stuffed, fried, eggs, dishes exquisitely cooked with spices; salted meats to provoke appetite; wines of various kinds; pimento made of wine, honey, and spices; with claret, mead, and other beverages. Respecting these, it was not unusual, says Barnard, to see brought a vessel half full to try the quality and flavour of the wine; and that, after proof thereof, the monks decided in favour of the strongest. Superior dinners were always given on the feasts of the Apostles; but it was not lawful, it seems, to eat the flesh of any animal nourished on the earth, because this had been cursed by God; but the curse not extending to air and water, birds were permitted, as created of the same element as fish. Hence the prohibition of quadrupeds; but as it was found
The Refectory.
Tintern Abbey.
impossible for inland monasteries to have fish enough, to eat flesh became unavoidable.[74] However, to the great rule all their articles of food bore relation; namely, bread, beer, soup, beans for soup, all Lent; oats for gruel, on Thursdays and Saturdays, in that season; flour for pottage, every day in the same season; fried dishes, wastels, or fine bread for dinner and supper, on certain feasts; formictæ, or fine flour cakes, in Advent, Christmas, against Lent, Easter, Pentecost, and certain feasts; ‘fat things,’ which appear to have been bacon,[75] were frequent with the Præmonstratenses; black beans and salt, with the Clugniacks; general bad fare with the Cistercians. In certain solemnities, we are told the convent was in the habit of retiring with the Abbot, leaving a few in the refectory, in order to eat meat elsewhere; and that they frequently dined in ‘extra-cloister’ apartments, where “they used to invite women (devout nuns, perhaps) to talk, eat, and drink with them.”[76]