As always, bread is the staff of life. Naturally, the villeins have to use flour that is very coarse and made of barley, rye, or oats--producing black bread, before which noble folk shudder. It is one of the signs of messire's prosperity that all his household are ordinarily fed on white bread. In the castle ovens they make a great variety of loaves--huge "pope's" or "knight's" loaves, smaller "squire's" loaves, and little "varlet's" loaves, or rolls. There is a soft bread made of milk and butter, a dog bread, and two-color bread of alternate layers of wheat and rye. Then there are the table loaves, sizable pieces of bread to be spread around the tables, from which courteous cavaliers will cut all the crust with their knives and pass the remainder to the ladies, their companions, to soak up in their soup. The servants have less select common bread, although it is still wheaten. Finally, there are twice-baked breads, or crackers. These are often used in monasteries, also in the provisioning of castles against a siege. [Sidenote: Breads, Pastries and Cheese] Fancy jellies, pastries, and sweet dishes are coming into vogue, although they have not reached the perfection to be attained by later French cookery; but for the St. Aliquis feast they are able to prepare great molded structures of lions and suns, made of white chicken and pink jelly. The quantity of spices used is simply enormous. To enjoy food thus charged, especially with pepper, is an acquired taste, which developed following the First Crusade. The cooks, too, use a liberal supply of mustard, and a favorite sauce is made from strong garlic. Fresh and pickled olives are sent up from Provence, likewise a good deal of olive oil; but the oil used in common cooking is often extracted from walnuts or even from poppies. Another favorite flavoring is with rose water. All through June you can see great basins of water filled with rose petals steeping in the sun. The liquor thus obtained will add zest to sauces for the next twelve months. There is also a certain whitish substance known as "sugar." It comes from the Levant, in small irregular lumps. Its flavoring qualities are delightful, but it is too expensive to use in cookery. A small quantity is passed about among Conon's higher guests, to be eaten as a confection. The ordinary sweetening is still that of the Greeks and Romans, honey, supplied from the well-kept hives of the bees belonging to the monastery. Cheeses hardly figure in feasts, but for everyday diet they are important. On feast days they often replace meat. Their varieties are legion--white, green, large, small, etc. Some places produce famous cheeses exported all over France, and in Paris one can hear the street venders shrilly chanting: "Buy my cheese from Champagne, Or my cheese from Brie!"