The remaining portions of the tapestry represent the attack of the Diseases, and the great havoc they made among the guests. The banquet was known in England by that name, as well as by the name of rere-supper. In the curious English morality play, entitled “The Interlude of the Four Elements,” printed early in the sixteenth century, the same distinction is made between the three meals as in the French morality described above. Sensual-appetite, one of the characters in the piece, leads Humanity to the tavern to dine, and orders a dinner of three courses, with a choice variety of wines. As they are leaving after dinner, the taverner reminds them that they were to return to supper; and then Humanity proposes a cup of “new” wine, as though wine was then valued for being new. Food and liquor were formerly adulterated in more dishonest manner even than in modern times, and the taverner answers the demand jokingly-- _Ye shall have wyne as newe as can be,_ _For I may tell you in pryvyté_ _Hit was brued but yester nyght._ But he immediately adds-- _But than I have for your apetyte_ _A cup of wyne of olde claret;_ _There is no better, by this lyght._ After supper they go to dance, and meanwhile Sensual-appetite goes to prepare the banquet:-- _I shall at the towne agayne_ _Prepare for you a banket,_ _Of metys that be most delycate,_ _And most pleasaunt drynkes and wynes therate,_ _That is possyble to get._ _Which shall be in a chamber feyre_ _Preparyd poynt devyse_ (in perfection), _With damaske water made so well_ _That all the howse thereof shall smell_ _As it were Paradyse_. In “Acolastus,” a work by the grammarian Palsgrave, published in 1540, the banquet is still identified with the rere-supper, when he speaks of “the rere-supper, or banket, where men syt downe to drynke and eate agayne after their meate.” And again, still later, Higins, in his “Nomenclator,” published in 1585, explains the Latin word _pocœnium_ by “a reare-supper, or a banket after supper.” The term rere-supper was in use throughout the fifteenth century. An English vocabulary of that century speaks of a meal between dinner and supper, under the name of “a myd-dyner under-mete,” the same which, no doubt, was called by a French word, a _bever_, as consisting especially in taking a drink, and which, removed to the time between breakfast and dinner, is now called a luncheon. In the introduction to Lydgate’s “Story of Thebes,” which is introduced as a continuation of the “Canterbury Tales,” the poet pretends to have arrived at the inn in Canterbury when it was occupied by the pilgrims, who invite him to sup with them, and he joins their company. “Our host,” who is the leader of the pilgrims, offers him his place at their supper heartily: