not empty, or for shew--as thus, for example: first, a shield of brawn
with mustard; secondly, a boyl'd capon; thirdly, a boyl'd piece of beef;
fourthly, a chine of beef rosted; fifthly, a neat's tongue rosted;
sixthly, a pig rosted; seventhly, chewets bak'd; eighthly, a goose
rosted; ninthly, a swan rosted; tenthly, a turkey rosted; the eleventh, a
haunch of venison rosted; the twelfth, a pasty of venison; the
thirteenth, a kid with a pudding in the belly; the fourteenth, an
olive-pye; the fifteenth, a couple of capons; the sixteenth, a custard or
dowsets. Now to these full dishes may be added sallets, fricases,
'quelque choses,' and devised paste; as many dishes more as will make no
less than two and thirty dishes, which is as much as can conveniently
stand on one table, and in one mess; and after this manner you may
proportion both your second and third course, holding fullness on one
half the dishes, and shew in the other, which will be both frugal in the
splendor, contentment to the guest, and much pleasure and delight to the
beholders." After this frugal repast it needed an interval of prayers
before supper.

The country squire was a long-lived but not always an intellectual
animal. He kept hawks of all kinds, and all sorts of hounds that ran
buck, fox, hare, otter, and badger. His great hall was commonly strewn
with marrow-bones, and full of hawks' perches, of hounds, spaniels, and
terriers. His oyster-table stood at one end of the room, and oysters he
ate at dinner and supper. At the upper end of the room stood a small
table with a double desk, one side of which held a church Bible, the
other Fox's "Book of Martyrs." He drank a glass or two of wine at his
meals, put syrup of gilly-flower in his sack, and always had a tun-glass
of small beer standing by him, which he often stirred about with
rosemary. After dinner, with a glass of ale by his side he improved his
mind by listening to the reading of a choice passage out of the "Book of