The Great Events by Famous Historians, Volume 05 - (From Charlemagne to Frederick Barbarossa) by Unknown
page 37 of 503 (07%)
page 37 of 503 (07%)
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lands. He had, however, subsequently reversed the act and had restored
the lands, whose tenure had been thus altered, to their original condition of rent-paying estate or "socage." The very term "the new feoffment," which was applied to the knights' fees created between the death of Henry I and the year in which the account preserved in the _Black Book_ of the exchequer was taken, proves that the process was going on for nearly a hundred years, and that the form in which the knights' fees appear when called on by Henry II for "scutage" was most probably the result of a series of compositions by which the great vassals relieved their lands from a general burden by carving out particular estates, the holders of which performed the services due from the whole; it was a matter of convenience and not of tyrannical pressure. The statement of Ordericus Vitalis that the Conqueror "distributed lands to his knights in such fashion that the kingdom of England should have forever sixty thousand knights, and furnish them at the king's command according to the occasion," must be regarded as one of the many numerical exaggerations of the early historians. The officers of the exchequer in the twelfth century were quite unable to fix the number of existing knights' fees. It cannot even be granted that a definite area of land was necessary to constitute a knight's fee; for although at a later period and in local computations we may find four or five hides adopted as a basis of calculation, where the extent of the particular knight's fee is given exactly, it affords no ground for such a conclusion. In the _Liber Niger_ we find knights' fees of two hides and a half, of two hides, of four, five, and six hides. Geoffrey Ridel states that his father held one hundred and eighty-four _carucates_ and a _virgate_, for which the service of fifteen knights was due, but that no knights' fees had been |
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