had been ordered from him, saying that "they are called ewers, and
they are placed upon buffets for the purpose of display."

The salt cellar was always a _piece de resistance_, and stood in
the centre of the table. It was often in the form of a ship in
silver. A book entitled "Ffor to serve a Lorde," in 1500, directs
the "boteler" or "panter," to bring forth the principal salt, and to
"set the saler in the myddys of the table." Persons helped themselves
to salt with "a clene kniffe." The seats of honour were all about
the salt, while those of less degree were at the lower end of the
table, and were designated as "below the salt." The silver ship was
commonly an immense piece of plate, containing the napkin, goblet,
and knife and spoon of the host, besides being the receptacle for
the spices and salt. Through fear of poison, the precaution was
taken of keeping it covered. This ship was often known as the "nef,"
and frequently had a name, as if it were the family yacht! One is
recorded as having been named the "Tyger," while a nef belonging to
the Duke of Orleans was called the "Porquepy," meaning porcupine.
One of the historic salts, in another form, is the "Huntsman's
salt," and is kept at All Soul's College, Oxford. The figure of a
huntsman, bears upon its head a rock crystal box with a lid. About
the feet of this figure are several tiny animals and human beings,
so that it looks as if the intent had been to picture some gigantic
legendary hunter--a sort of Gulliver of the chase.

The table was often furnished also with a fountain, in which
drinking-water was kept, and upon which either stood or hung cups
or goblets. These fountains were often of fantastic shapes, and
usually enamelled. One is described as representing a dragon on
a tree top, and another a castle on a hill, with a convenient tap