hunger above common expectation"; but when they had nothing to qualify it
with, they crept into the marsh water up to their chins, and there
remained a long time, "only to qualify the heat of their stomachs by
violence."

In Harrison's day the abstemious Welsh had learned to eat like the
English, and the Scotch exceeded the latter in "over much and
distemperate gormandize." The English eat all they can buy, there being
no restraint of any meat for religion's sake or for public order. The
white meats--milk, butter, and cheese--though very dear, are reputed as
good for inferior people, but the more wealthy feed upon the flesh of all
sorts of cattle and all kinds of fish. The nobility ("whose cooks are for
the most part musical-headed Frenchmen and strangers ") exceed in number
of dishes and change of meat. Every day at dinner there is beef, mutton,
veal, lamb, kid, pork, conie, capon, pig, or as many of these as the
season yielded, besides deer and wildfowl, and fish, and sundry
delicacies "wherein the sweet hand of the seafaring Portingale is not
wanting." The food was brought in commonly in silver vessels at tables of
the degree of barons, bishops, and upwards, and referred first to the
principal personage, from whom it passed to the lower end of the table,
the guests not eating of all, but choosing what each liked; and nobody
stuffed himself. The dishes were then sent to the servants, and the
remains of the feast went to the poor, who lay waiting at the gates in
great numbers.

Drink was served in pots, goblets, jugs, and bowls of silver in
noblemen's houses, and also in Venice glasses. It was not set upon the
table, but the cup was brought to each one who thirsted; he called for
such a cup of drink as he wished, and delivered it again to one of the
by-standers, who made it clean by pouring out what remained, and restored