The placing of the company has been a matter of serious deliberation between Messire Conon and the sage Sire Eustace. Of course, to-day the bride and groom take the canopy. At Olivier's right must be the officiating bishop. At the bishop's right must be the suzerain Duke of Quelqueparte, and at Olivier's left must be the bride and the Count and Countess of Perseigne. All that is standardized. But how locate the dozen other counts and barons who, with their dames, have honored the bridal? Will the old rival Foretvert stomach it now if he is seated farther from the canopy than the Count of Maric, who is richer and of a more ancient house? Bloody feuds have started from failure to seat guests properly. It is a matter for supreme diplomacy. So far as possible, a lady is placed beside each cavalier. The two will use the same dish and the same goblet during the entire feast--obviously another case where one is compelled to test one's brains while selecting partners. [Illustration: YOUNG GIRLS OF THE NOBILITY SERVING AT THE TABLE From a thirteenth-century manuscript of the library of Munich (Schultz).] [Sidenote: Serving the Banquet] So the feast begins after grace by the bishop. An endless procession commences between the cookhouse and the banqueting place--boys running with great dishes which they commit to the more official servitors to pass to the guests. It is a solemn moment, followed by cheering, when into the bridal tent, with clash of cymbals and bray of trumpet, Sire Eustace in a bright scarlet bliaut enters, waving his white wand and followed by all the squires and upper servants, each carrying shoulder high a huge dish of some viand. A great haunch of the stag is set on the table. The baron's carver cuts ample slices, while two jongleurs blow at their flutes. He holds the meat "by two fingers and a thumb" (no fork), plying a great knife as a surgeon might his scalpel. Equal skill is demanded of the cup-bearers when they fill the flagons, not spilling a drop. Even the bride and groom are now hungry and ready for the venison. The banqueters have little need of plates. They take the loaves lying ready, hack them into thick slices, place the pieces of meat upon the same, then cut up the meat while it is resting on the bread. These "trenchers" (_tranchoirs_) will not ordinarily be eaten at the feast; they go into the great alms basket for the poor, along With the meat scraps. However, the higher guests to-day enjoy a luxury. Silver plates are placed under their bread trenchers. For most guests, however, the bare tablecloth is bottom enough for these substitutes for the porcelain of another day. Whatever does not go into the alms basket will be devoured by the baron's dogs, who attend every meal by prescriptive right. Indeed, early in the feast the Duke of Quelqueparte benevolently tosses a slice of venison to a fine boarhound.