flesh-meat was not in general use for food among the lower classes of society. Bread seems almost always to have been formed in cakes, like our buns, round in the earlier pictures, and in later ones (as in our cut No. 63), shaped more fancifully. We see it generally marked with a cross, perhaps a superstitious precaution of the baker. The bread seems to have been in general made for the occasion, and eaten fresh, perhaps warm. In one of Reginald of Durham’s stories, we are told of a priest in the forest of Arden, who, having nothing but a peck of corn left, and receiving a large number of visitors on a sacred festival, gave it out to be baked to provide for them. The corn was immediately ground, perhaps with querns, and having been mixed with “dewy” water, in the usual manner, was made into twelve loaves, and immediately placed in the hot oven.[19] Cheese and butter seem also to have been tolerably abundant. An illuminator of the Cambridge MS., given in our cut No. 65, represents a man milking and another churning; he who churns appears, to use a vulgar phrase, to be “taking it at his ease.” The milking-pail, too, is rather extraordinary in its form. [Illustration: _No. 65. Anglo-Normans Milking and Churning._] We have not any distinct account of the hours at which our Norman ancestors took their meals, but they appear to have begun their day early. In the Carlovingian romances, everybody, not excepting the emperor and his court, rises at daybreak; and in Huon de Bordeaux (p. 270), one of the chief heroes is accused of laziness, because he was in bed after the cock had crowed. In the romance of Doon de Mayence, the feudal lord of that great city and territory is introduced exhorting his son to rise betimes, for, he says, “he who sleeps too long in the morning, becomes thin and lazy, and loses his day, if he does not amend himself.” _Qui trop dort au matin, maigre devient et las,_ _Et sa journée en pert, s’y n’en amende pas._--Doon de Mayence, p. 76.