Time fails to repeat all the good things which Conon and Adela set before their guests. The idea is to tempt the appetite to utter satiety by forcing first one dish upon the feasters, and then another. There is not really a good sequence of courses. Most of the dishes are heavy; and inasmuch as vegetables are in great demand on common occasions, the average banquet seems one succession of varieties of meat. The noble folk in the bridal pavilion have at least a chance to eat their fill of these comestibles: [Sidenote: Typical Bills-of-Fare] First course: Slices of stag, boar's head larded with herb sauce, beef, mutton, legs of pork, swan, roasted rabbit, pastry tarts. Second course: Pottage of "drope and rose" mallard, pheasant and roast capon, pasties of small birds. Third course: Rabbits in gravy heavily spiced with onion and saffron; roasted teal, woodcock and snipe; patties filled with yolk of eggs, cheese, and cinnamon, and pork pies. No salads, no ices, no confectionery; nevertheless, some of the dishes are superb--notably the swan, which is brought once more on with music, prinked out as if he were alive and swimming, his beak gilt, his body silvered, resting on a mass of green pastry to represent a grass field, and with little banners around the dish, which is placed on a carpet of silk when they lay it on the table. The cooks might also serve a peacock with outspread plumage. Instead, toward the close of the repast, two squires tug in an enormous pasty. Amid an expectant hush Conon rises and slashes the pasty open with a dagger. Instantly out flutter a score of little birds which begin to dash about the tent; but immediately the baron's falconers stand grinning at the entrance. They unhood a second score of hawks which in a twinkling pounce after the wretched birds and kill them, to the shouts and delight of the feasters, right above the tables. Inevitably there is confusion, rustling by the ladies and merry scrambling, before the squawking hawks can be caught, hooded, and taken away. In fact, from the beginning the feast is extremely noisy. Everybody talks at once. The appearance of the stag has started innumerable hunting stories. The duke has to tell his loyal lieges how he slew a bear. Two of the baron's dogs get to fighting and almost upset the chair of a countess. Everything is very merry. [Illustration: A FEAST OF CEREMONY IN THE TWELFTH CENTURY It was the custom during the repast to bring in enormous pâtés which held little live birds: these flew about the hall when the crust of the pâté was broken; immediately the servants loosened falcons which gave chase. This part of the feast is represented here.]