According to the _Observances_ of the Augustinian Priory at Barnwell, Cambridge, each brother was compelled to be bled seven times a year. It was probably a welcome duty, as the monks enjoyed a regular holiday, and were solaced with unwonted good fare. Those who wished to be bled asked leave in Chapter, and having received a formal licence, attended High Mass. After the gospel they left the quire, and were bled in the farmery, where they remained three days. During this period they were excused attendance at the daily services, except on very special occasions; and minute directions are given for their personal comfort. They were allowed fire and lights, with suitable food, eggs and vegetables being specially mentioned; and they might take exercise within the precincts, and even beyond them, should the prelate give them leave. The infirmary seems to have been the most cheerful place in the monastery. Its inmates were "to lead a life of joy and freedom from care, in comfort and happiness." Conversation was freely permitted, though sarcastic and abusive language was strictly forbidden. "Games of dice and chess, and other games unsuitable to those who lead a religious life, were forbidden"; "because beyond all doubt they are offensive to God, and frequently give occasion to strife and contention among those who play them." We notice that invalids were allowed to walk in the "vineyards"; evidently the monks grew their own grapes, and made their own wine. The infirmary must have been well frequented. The complaints which are often specially mentioned as likely to compel the monks to resort to it are "irksomeness of life in the cloister," "long continuance of silence," "fatigue in the quire or extension of fasting," and "sleeplessness and overwork." With regard to blood-letting the various orders had different customs. The Benedictines and Cluniacs had no stated times or seasons for the operation. The Cistercians prescribe bleeding four times in the year. The Carthusians were bled five times, and the Dominicans four times in the year. The food of the monastery was varied and plentiful. Fish and flesh were brought to the table, the former being obtained from the monastic stew-ponds. Fruit was supplied, both raw and cooked, and a good supply of beer and wine. Wine seems to have been very commonly used, and some relaxation was evidently permitted in the matter of drink.