The caterer, says one Custumal, “ought to be a broad-minded and strong-minded man: one who acts with decision, and is wise, just and upright in things belonging to his office; one who is prudent, knowing, discreet and careful when purchasing meat and fish in the market or from the salesman.” Under the kitchener, the caterer had to look after the cook and his assistants, and every day to see that the expenses were properly and faithfully set down. He had to watch that the right things were given out to those who had to prepare them, and at the daily meals of the community it was his duty to stand at the kitchen hatchway and see that they were served up in a fitting manner. In the market, the buyer for the superior always gave way to the caterer for the community. In the case of Edmundsbury at least, it was settled by Abbot Sampson that this was always to be so. Under the conventual caterer were two servants always ready at his call to carry the provisions he purchased in the market to the monastery. The stipend of the caterer was whatever had been agreed as just, and he usually had clothes “according to his station,” and certain provisions at his disposal. 2. THE ABBOT’S COOK This official held more the position of a steward, or valet to the superior, than that of a cook. He had to go each morning to the abbot or prior for orders, and to find out what would be required for the superior’s table for the day, and he had then to proceed to the kitchener to inform him what had to be provided. He helped in the kitchen on occasions such as great feasts, when he was asked to do so by the kitchener; and as a matter of course, when there were many strangers or other persons to be entertained and the work was consequently heavy. For this and such-like services he received a stipend from the kitchener; but his ordinary payment came from the superior, who also furnished him with his livery. He was told by the Custumals to remember that, although he was the abbot’s cook, he had, nevertheless, to obey the kitchener in all things, and to look conscientiously to try and prevent waste and superfluity in spices and such other things as passed through his hands. If he needed help, the abbot’s valet could have a boy to run on errands and generally assist; and they were both warned that in the season for pig-killing and bacon-curing they, like all other servants, were to be ready to help in the important work of salting. He had, as part of his duty, to keep a careful list of all the spoons, mugs, dishes, and other table necessaries, and after meals to see that they were clean; and, if not, to clean them before the close of the day. Once each year the inventory had to be shown to, and checked by, the kitchener. 3. THE LARDERER