The bills of fare I have thus given are intended for dinners of moderate size, but I might easily have given much larger ones, though we should have learnt nothing more by them than by the smaller ones, from which the reader will be able to form a very good judgment of the general style of eating among our forefathers, when they lived well. The fifteenth century, especially, was celebrated for its great feasts, at which the consumption of provisions was enormous. The bills of expenses of some of them have been preserved. In the sixth year of the reign of Edward IV. (A.D. 1466), George Nevile was made archbishop of York, and the account of the expenditure for the feast on that occasion contains the following articles:--Three hundred quarters of wheat, three hundred tuns of ale, one hundred tuns of wine, one pint of hypocras, a hundred and four oxen, six wild bulls, a thousand sheep, three hundred and four calves, the same number of swine, four hundred swans, two thousand geese, a thousand capons, two thousand pigs, four hundred plovers, a hundred dozen of quails, two hundred dozen of the birds called “rees,” a hundred and four peacocks, four thousand mallards and teals, two hundred and four cranes, two hundred and four kids, two thousand chickens, four thousand pigeons, four thousand crays, two hundred and four bitterns, four hundred herons, two hundred pheasants, five hundred partridges, four hundred woodcocks, one hundred curlews, a thousand egrettes, more than five hundred stags, bucks, and roes, four thousand cold venison pasties, a thousand “parted” dishes of jelly, three thousand plain dishes of jelly, four thousand cold baked tarts, fifteen hundred hot venison pasties, two thousand hot custards, six hundred and eight pikes and breams, twelve porpoises and seals, with a proportionate quantity of spices, sugared delicacies, and wafers or cakes.