“Christmas is a time full honest, Kyng Richard it honoured with gret feste;” and an antiquary of course ought to consider these romances of equal authenticity with the old chronicles; yet one cannot help thinking that during Richard’s short reign, his captivity and his absence from his kingdom must have interfered with his Christmas celebrations; in fact, he, of the lion-heart, seems to have been more ornamental than useful in the pages of history. John celebrated the feast pretty regularly, but seems occasionally to have selected a city or town for the purpose, where some great personage was allowed to provide for the entertainment; as, for instance, the celebrated Hubert de Burgh, at Canterbury, in 1203. In 1213, he kept his Christmas at Windsor with great festivity, and gave many presents. He was accustomed to make a present to his chancellor, every Christmas, of two marks of gold, according to ancient custom, no doubt by way of New Year’s gift, and gave him half that value at Easter and Whitsuntide. In 1214, he was keeping his Christmas at Worcester, when he was informed of the resolution of the barons to withdraw their allegiance, unless their claims were attended to. This information being ill-suited for the festivities then in progress, the king departed suddenly and shut himself up in the Temple; but the barons went to him on the Epiphany of 1215 with their demands, to which he promised a satisfactory answer at the ensuing Easter. The dissensions between himself and his barons, ending in Magna Charta, are well-known matters of history. In the following year the chief barons of the realm were under sentence of excommunication, and the city of London was under an interdict; but the citizens disregarded this, kept open their churches, rang their bells, enjoyed their turtle and whitebait (whatever the turtle and whitebait of that time might have been), drank their hippocras, ale, mead, and claret or clarré, and celebrated their Christmas with unusual festivity. The English had long been celebrated for their pre-eminence in drinking; as Iago says, “your Dane, your German, and your swag-bellied Hollander, are nothing to your English.” They probably inherited the talent from the Saxons, for their kings had their wine, mead, cyder, ale, pigment, and morat, to which their Norman successors added claret or clarré, garhiofilac, and hippocras. Morat was made from honey and mulberries; claret, pigment, hippocras, and garhiofilac (so called from the girofle or cloves contained in it), were different preparations of wine mixed with honey and spices, no doubt very palatable; and hippocras particularly was indispensable at all the great feasts. Garhiofilac was probably made of white wine, and claret of red wine, as there is an order of Henry the Third in existence, directing the keepers of his wines at York, to deliver to Robert de Monte Pessulano two tuns of white wine to make garhiofilac, and one tun of red wine to make claret for him at