The Saxon dining-table was oblong, and rounded at the ends. The cloth was crimson, with broad gilt edgings hanging low beneath the table, and, it is to be feared, often soiled by the dirty boots of the guests, who sat on chairs with covered backs, the counterfeit presentments of which are still to be seen in the Tottenham Court Road. The food consisted of fish, fowls, beef, mutton, venison, and pork--wild and domestic--either boiled, baked, or broiled, and handed to the company by the attendants on small _sples_. A favourite "fish joint" of the old Saxon was a cut out of the middle of a porpoise; and bread of the finest wheaten flour reposed in two silver baskets at each end of the table, above the salt, the retainers having to content themselves with coarser "household" out of a wooden cradle. Almost the only vegetable in use amongst the Saxons was colewort, although the Romans had brought over many others, years before; but hatred of anything foreign was more rampant in early Saxon days than at present. Forks were not introduced into England until during the reign of King "Jamie": so that our ancestors had perforce to "thumb" their victuals. The fair Queen Elizabeth (like much more modern monarchs) was accustomed to raise to her mouth with her virgin fingers a turkey leg and gnaw it. But even in the earliest days of the thirteenth century, each person was provided with a small silver basin and two flowered napkins of the finest linen, for finger-washing and wiping purposes. Grapes, figs, nuts, apples, pears, and almonds, constituted a Saxon dessert; and in the reign of Edward III. an Act of Parliament was passed, forbidding any man or woman to be served with more than two courses, unless on high days and holidays, when each was entitled to three. Here is the bill for the ingredients of a big dinner provided by a City Company in the fifteenth century: "Two loins of veal and two loins of mutton, 1s. 4d.; one loin of beef, 4d.; one dozen pigeons and 12 rabbits, 9d.; one pig and one capon, 1s.; one goose and 100 eggs, 1s. 0½d.; one leg of mutton, 2½d.; two gallons of sack, 1s. 4d.; eight gallons of strong ale, 1s. 6d.; total, 7s. 6d." Alas! In these advanced days the goose alone would cost more than the "demmed total."