The hall where the students took their meals was usually provided with ten tables; at each table were placed two messes, and each mess consisted of eight persons. The tables where the Tutors and Seniors sat were raised eighteen or twenty inches, so as to overlook the rest. It was the duty of one of the Tutors or of the Librarian to "ask a blessing and return thanks," and in their absence, the duty devolved on "the senior graduate or undergraduate." The waiters were students, chosen from the different classes, and receiving for their services suitable compensation. Each table was waited on by members of the class which occupied it, with the exception of the Tutor's table, at which members of the Senior Class served. Unlike the _sizars_ and _servitors_ at the English universities, the waiters were usually much respected, and were in many cases the best scholars in their respective classes. The breakfast consisted of a specified quantity of coffee, a _size_ of baker's biscuit, which was one biscuit, and a _size_ of butter, which was about an ounce. If any one wished for more than was provided, he was obliged to _size_ it, i.e. order from the kitchen or buttery, and this was charged as extra commons or _sizings_ in the quarter-bill. At dinner, every mess was served with eight pounds of meat, allowing a pound to each person. On Monday and Thursday the meat was boiled; these days were on this account commonly called "boiling days." On the other days the meat was roasted; these were accordingly named "roasting days." Two potatoes were allowed to each person, which he was obliged to pare for himself. On _boiling days_, pudding and cabbage were added to the bill of fare, and in their season, greens, either dandelion or the wild pea. Of bread, a _size_ was the usual quantity apiece, at dinner. Cider was the common beverage, of which there was no stated allowance, but each could drink as much as he chose. It was brought, on in pewter quart cans, two to a mess, out of which they drank, passing them from mouth to mouth like the English wassail-bowl. The waiters replenished them as soon as they were emptied. No regular supper was provided, but a bowl of milk, and a size of bread procured at the kitchen, supplied the place of the evening meal.