“The Queen went to the Abbey,” says Hall, “in a chariot upholstered in white and gold, and drawn by white palfreys. Her long black hair streamed down her back and was wreathed with a diadem of rubies. She wore a surtout of silver tissue, and a mantle of the same lined with ermine. A canopy of cloth-of-gold was borne over her by four knights on foot. After came seven great ladies, riding on palfreys, in crimson velvet trimmed with cloth-of-gold. In the first of these was the old Duchess of Norfolk and the Dowager Marchioness of Dorset, and in the other chariot were four Ladies of the Bedchamber. Fourteen other Court ladies followed, with thirty of their waiting-maids on horseback.” In order that he might refresh himself when tired with the chase, Henry VIII. had a banqueting-house built at Hyde. A family supper party was once given there, of which some scant particulars are contained in a MS. preserved at Belvoir Castle. * * * * * “THE ROYAL HOUSEHOLD. “An ordinance for the kynges Majesty my lorde Princes grace, the Ladies Mary and Elizabethe with divers other lordes and ladies ... Thursdaye the xxvj the daye ... (xx )xv° regis Henrici VIIJᵛⁱ with the Duke of ... of Lynes before his going to Bullen. List of dishes for five courses and ‘the voyde.’ “Sooper at Hyde Parke the same daie. List of dishes for five courses. “Supper ibidem. List of dishes.” In contemplating the luxury of these banquets, one must try to realise the incongruities of the functions of that time. Our British mind is apt, when we read of such events, to conjure up a vision of spotless damask, glittering plate, and shining glass; beautiful flowers, set in harmonious surroundings, crowned by the advent of a well-cooked dinner; of guests with dainty manners and charming personalities. A rough, hand-woven cloth in the early sixteenth century was certainly forthcoming, and was laid on the wooden board, while the first thing that was placed upon it was the salt-cellar—this in accordance with a prevailing superstition. Plate abounded on the Royal tables, and pewter on those of the nobility. Knives and spoons were used. The guests arrived in gorgeous array. The greatest delicacies appeared in wild extravagance. The walls were sometimes hung with tapestry; but instead of velvet pile carpets the shoes of these gentlefolk rested on rushes, often not too clean. And, alas! there were no forks. Although several forks were given to Queen Elizabeth, it is an accepted fact that she ate with her fingers. The introduction of these pronged articles was looked on as a great innovation, and one clergyman preached against them as “an insult to Providence not to touch one’s meat with one’s fingers.” Forks were brought from Italy, and the prejudice seems to have arisen from the word “furcifer” having been applied to slaves who bore a fork, or cross of torture.