The salter, who was also called the _mustardarius_, was appointed by a letter of the kitchener; and like the rest he was irremovable after his appointment, except for grave reasons, and then only with difficulty. By his office he had to see to the supply and preparation of all the mustard used in seasoning the dishes and by the brethren in the various places where food was partaken, such as the refectory, guest-hall, infirmary, etc. This was by no means the unimportant office we might in these days be inclined to consider it, as it was then considered useful if not necessary to take mustard with all salted food, flesh or fish. The quantity thus required in a large establishment was very considerable. The salter was also expected to make some, if not all, the sauces required for certain dishes. At Easter, for instance, he was to prepare “vertsauce” with vinegar for the lamb, if the herb could be found for it; by which it may be supposed that “mint-sauce” is meant, except that this particular concoction was supposed also to go with mackerel as well as lamb! 9. BELL-RINGERS AND CHURCH-SERVERS On all days when the great bells were rung and the services of the church were more elaborate than at ordinary times, the ringers and servers had their rations and some extra portion from the conventual refectory. In a great place like Bury St. Edmunds these days amounted to some two-and-forty in the year. 10. THE GARDENER The gardener was appointed by the cellarer at his pleasure. His chief duty was to keep the convent supplied with herbs on four days a week in winter and spring, and with other vegetables in their season. He was frequently to visit the kitchen in order to learn what was required from him, and he was always to bring his vegetables and herbs cleaned and prepared ready for cooking. 11. THE CARRIERS The carriers were servants who were continually occupied in the work of provisioning the establishment. They had to be at hand to carry to the monastic stores whatever the caterer bought in the market. Also in the time of the great fairs, they attended the cellarer to take charge of his purchases of spices, almonds and raisins, ling and stockfish, and salted herrings, red and white, and to convey them to the monastery. On ordinary days they were occupied in bringing to the cook the food he required from the various officials; in carrying in the fuel and keeping up the fires, and in carting away the refuse to the waste-heap. These carriers had a money wage and numerous perquisites; amongst other things, they could claim all the little barrels in which salmon, sturgeon, and salt eels had come to the monastic larder, and they might take and use what they could for their own meals of every pig that was brought to the salting-tub and found to be “measly.” 12. DOOR-KEEPERS