Of vegetables and herbs there was a considerable variety, such as garlic, sage, parsley, ditany, wild thyme, onions, leeks, beans, peas, etc. The table, generally laid on trestles, was spread with a white cloth, the cleanliness of which was a matter of pride. The dinner scenes presented in MSS. of the time show a service of a very simple character. The Royal or noble party are seated upon what appears to be a bench without a back. Minstrels made music during the feast, especially between the courses; jugglers, acrobats, or dancers performed after dinner. The principal ornament of the table was the _nef_, a silver vessel in the form of a ship which stood before the King or lord, and contained the salt and the King’s towel. The meat, carved by a carver at a side table, was laid upon thick slices of bread which received the gravy. Each guest brought his own knife. Before and after dinner every one washed their hands. The ale and wine went round in horns and drinking cups. Every guest had his napkin, the conduct of which is carefully laid down in the _Babees Book_. The floor was spread with rushes, which were by no means too clean or fresh. The old custom of laying straw in coaches and omnibuses may remind us of such a carpet. When the guest had done with the bones, he threw them on the floor for the dogs, if they chose; he did the same with the uneaten scraps. As for forks there were none. Edward I., it is recorded, possessed one. Gaveston luxuriously ate pears with the help of a fork—he had four. The Duke of Burgundy at the same time had one. During dinner the minstrels played in the gallery. It has been stated that bread was used for plates. The word “trencher” is derived from this custom. It was not the best bread that was so used, but a second quality baked for the purpose. The loaf was first pared to get rid of the crusts, and then cut into “tranchoirs” or “trenchers,” _i.e._ into thick slices. The parings went into the alms dish. Thus (_Boke of Curtasye_, edited by F. J. Furnivall) the Almoner said grace— “The aumener by this hathe sayde grace, And the almes dysshe hathe sett in place, Therein the carver a lofe schalle sette, To serve God fyrst withouten lette: These othere lofes he parys aboute, Lays hit myd dysshe, withouten doute.” They were dainty in the matter of bread. The commoner kinds were known as “tourte,” “his,” or “trete” and white. The finer kinds were “simnel,” “painman,” or “payn de main,” _i.e._ _panis domini_, from the figure of our Lord stamped upon it; and manchet. The finer kinds were not allowed to be made in Lent. The kinds called “pouffe” and “Fraunceise” seem to have been the same as the “simnel” and the manchet. The bread of the working classes was of oats, of rye, of beans and bran, or of beans and acorns.