Lady Philippa had never looked more lovely. As the party was not to be seen on a public road, veils and wimples were discarded, and her bright brown hair, braided in two long braids, was crowned only by a circlet of gold set with pearls and emeralds. The trailing robes worn at formal dinners would also be out of place, and she wore a bliaut or outer robe of her favorite rose-colored silk, a wide border of gold embroidery giving it weight enough to make it hang in graceful lines. The sleeves were loose and long, the ends almost touching the hem of the gown. Under this was a violet silk robe of heavier material with bands of ermine at the neck and on the small close sleeves. Under this again the embroidered edges of a fine white linen robe could be seen at throat and wrists. The girdle was of braided violet silk, the ends weighted with amethyst and emerald ornaments. A white mantle of silk and wool, trimmed with fur of the black squirrel, and fastened under the chin with a gold button, and an embroidered alms-purse, completed the costume. The other ladies of the party were attired as carefully, and the dress of the men was as rich and brilliant as that of the women. They passed through the wavering light and shadow of the woodlands like a covey of bright-plumaged birds. In the level open space where the feast was spread the servants had placed trestles, over which long boards were fitted. Benches covered with silken cushions served as seats. The cloth was of linen dyed scarlet in the rare Montpellier dye, and over it was spread another of white linen, embroidered in open-work squares. At each end of the table was a large silver dish, one containing a meat-pie, the other a pie made of the meat of various fowls with savory seasoning. On silver plates were slices of cold chicken and meat. Glass trays contained salad, lettuces, radishes and olives. The salt, pepper and spices were in silver and gold dishes of fanciful shapes. Here and there were crystal vases of freshly gathered roses and violets. On the corners of the table were trenchers of white bread--wastel, cocket, manchet, of fine wheaten flour,--and brown bread of barley, millet and rye. For dessert there were the spicy apples of Auvergne, Spanish oranges, raisins, figs, little sweet cakes, wine white and red, and nuts in a great carved brass dish of the finest Saracen work, with carved wood nut-crackers. Ewers and basins of decorated brass, for washing the hands after the meal, were ready. Eastern carpets and cushions, placed upon a bank under the trees, would afford a place where the company, after dining, might linger for hours, enjoying the gay give-and-take of conversation, the songs of artists who knew their art, and the constant musical undertone of winds, birds and waters. The surprise which Ranulph had planned was designed for the moment when the guests began to dally with nuts and wine, reluctant to leave the table. Some one called upon the troubadour to sing.