The kitchener was warned, not without reason, no doubt, to be careful about his keys. They were to be kept in his room, and no one might touch them without having first obtained his leave. “And,” says the Custumal, “he should prudently take heed not to put too much trust in the cooks and the servants, and on account of the danger of temptation” should not let them have his keys without going personally to see what they wanted them for. In this way only was it possible to guard against waste and alienation of the monastery goods. In discharge of his duties, which were exercised for the common good, the kitchener might easily be excused from choir duties. During the morning Office he was permitted, for example, to say his Mass, and his first daily duty was to visit the sick to see if there were anything they would relish that he could get, and to cheer them with a few kindly words. Among the many things that the kitchener might be called upon to provide at various times for the brethren, it may be mentioned that he had to furnish the cantor with some of the best beer when he desired to mix the ink for the writers. 6. THE WEEKLY SERVERS IN THE KITCHEN Closely connected with the office of kitchener is that of the weekly servers, for they were among his chief, though constantly changing, assistants. They entered upon their weekly duties on the Sunday after Lauds, when those who were finishing their week and those who were beginning had to ask and receive the triple blessing. Immediately after receiving the benediction, the new officers went to their work. They drew water to wash with, and after their ablutions went to the kitchen to be ready to do whatever might be needful. During their week of service, if there were two Masses, one server went to the first, the other to the second. Whilst the community were in the cloister at reading-time, both were to be at work in the kitchen. They had to be in the refectory ready to serve at meal times, and before all refections they were to see that the lavatory was prepared for the brethren. If there were a frost they had to provide basins of hot water and put them near the washing-place, and they were to make ready the water, towels, and other things requisite on shaving days. After each meal one of the weekly servers in an apron went to the kitchen to assist in washing up the dishes and plates.