the Clerke is very small, the people ... were wont to send him in
Provision, and then feast with him, and give him more liberality then
their quarterly payments [or offerings] would amount unto in many
years." Indeed, he continues, since these ales have been abolished
"some ministers have complained unto me, that they are afrayd they
shall have no Parish Clerks for want of maintenance for them."[248]

Church-ales were usually held at or near Whitsuntide, hence they were
also called Whitsun-ales or May-ales in the accounts. If the occasion
were an extraordinary one, and it was sought to realize a large sum,
notices were sent to the surrounding parishes, say to ten, fifteen, or
more, to be read aloud from the pulpits of their respective churches
after service, which notices contained invitations to any and all to
come and spend their money in feasting and drinking for the benefit of
the parish giving the ale. As the day approached for the opening of
the ale, which, if it were a great one, would be kept for four or five
days or more, all was bustle in the parish to prepare for a feasting
which often assumed truly Gargantuan proportions. Cuckoo kings and
princes were chosen, or lords and ladies of the games; ale-drawers
were appointed. For the brewing of the ale the wardens bought many
quarters of malt out of the church stock, but much, too, was donated
by the parishioners for the occasion. Breasts of veal, quarters of fat
lambs, fowls, eggs, butter, cheese, as well as fruit and spices, were
also purchased. Minstrels, drum players and morris-dancers were
engaged or volunteered their services. In the church-house, or church
tavern, a general-utility building found in many parishes, the great
brewing crocks were furbished, and the roasting spits cleaned. Church
trenchers and platters, pewter or earthen cups and mugs were brought
out for use; but it was the exception that a parish owned a stock of
these sufficient for a great ale. Many vessels were borrowed or hired