The bride, with about fifty maidens who were the dancers, ate in the garden under the loggia which you know, and the tables were set at the sides as far as the doors, one of which leads into the house, the other outside. In the loggia which surrounds the courtyard of the house sat the citizens who had been invited. The tables were placed on three sides, beginning from the garden, and following the wall were six tables: here sat from seventy to eighty citizens. In the ground-floor hall the youths who danced, about thirty-two or thirty-six, were seated. Forty or more men of more mature age were occupied in marshalling the banquet, and at every table were two who acted as seneschals. On a balcony in the great room upstairs dined the women of a certain age, among them was your mother-in-law Monna Antonia, and like her were about forty others in the company of Monna Lucrezia. In short, at the principal tables dined about two hundred people. The order observed in serving was marvellous. For all the dishes were brought in at the door opening into the street, preceded, as is the custom, by trumpets. The bearers turned to the right in the loggia and returned to the foot of the staircase up which some went, while others passed into the hall to the youths, and others to the maidens in the garden, and others again remained under the loggie where were those who had been invited, so that all were served at the same time. The like order was observed in taking away the dishes, and each man knew his service and his place and did nought else. The dishes were according to the tables, and among those who brought them in were the stewards, each of whom directed his own men to the proper table. There were fifty large dishes, the contents of each of which were sufficient to fill two trenchers, and one trencher was placed between every two guests, a carver being in attendance. The banquets were prepared for a marriage rather than for a magnificent feast, and I think this was done _de industria_ as an example to others not to exceed the modesty and simplicity suitable to marriages, so there was never more than one roast. In the morning a small dish, then some boiled meat, then a roast, after that wafers, marzipan and sugared almonds and pine-seeds, then jars of preserved pine-seeds and sweetmeats. In the evening jelly, a roast, fritters, wafers, almonds, and jars of sweetmeats. On Tuesday morning, instead of the roast were sweet pies of succulent vegetables on trenchers; the wines were excellent malvasy, trebbiano,[132] and red wine. Of silver plate there was little.