The discipline of the Irish monasteries as to fasting was very rigid. This rigour began in the monasteries of Egypt and Syria, and was afterwards imitated in the West. But in the cold and stormy climate of Ireland such observances must have been exceedingly trying to human nature. Yet, perhaps, nowhere in the Church were these penitential exercises carried out with such unsparing rigour. The penances, even apart from fasting, practised by some of our Irish Saints were simply appalling. In our days we should consider them almost suicidal. To spend half the night up to the neck in a stream of cold water, to sleep on the rock in a cell or cave without coverlet or pillow, to wear the same coarse garment until it fell to pieces in rags, to spend the whole of Lent in the woods or mountains with only a few loaves of bread and a little water, were not unusual exercises of mortification in those days of primitive fervour. This was, however, mostly the case with hermits or recluses. The discipline of the regular monastic life was severe, but not quite so rigorous as this. The ordinary meal for the 'family' was barley or oaten bread, with milk when it could be had, and a little fish, perhaps sometimes eggs. Flesh meat was rarely allowed except on high festival days or when distinguished strangers came to the monastery. The brethren were then allowed a share of the good cheer provided for the strangers. There was, however, except for those labouring in the fields, only one meal in the day--the Columban Rule borrowed from Bangor expressly says that the fare was to be plain and taken only in the evening, that is, after noon.[115] Vegetables, porridge, and baked bread are the principal items mentioned as allowable, and barely as much as would support life. Excessive abstinence from food, however, was to be deemed a vice, not a virtue; but to some extent a monk was to fast every day. The 'order of refection, and of the refectory,' is one of the most interesting portions of the Rule of St. Carthach of Lismore.[116] He allows an ample meal for the workman and special delicacies for the sick. On Sundays and other festivals of the year, especially on the greater festivals, meals were 'increased.' From Easter to Pentecost was also a season of full meals--"without fasting, heavy labour, or great vigils." The Summer and Winter Lent are more bitter to laics than to monks, for to the latter all seasons should be as Lent. The meal was to be at vesper time only, except from Easter to St. John's Day, when a refection was also allowed at noon. The bell was to be the signal for the meal, but first there was a Pater with three genuflections in the church; then the meal was blessed. Alleluia was sung, and a benediction pronounced by the Senior, who said, "God bless you." The meal was followed by thanksgiving, after which all retired to their cell for private prayer preparatory to vespers. Wednesday and Friday were generally fast days.