Among river fish and fish of ponds or stews, carp was extremely scarce. Dame Juliana Berners, in her _Book of St. Alban’s_, says, “And of the carp that it is a deyntous fyssche, but there ben but fewe in Englande.” It is said to have been naturalised by one Leonard Mascal in Sussex about the year 1514. “Hops and turkeys, carp and beer, Came into England all in a year.” This is not true so far as the hop is concerned, for it seems to have been introduced by Edward I. Wine was made in England down to the fifteenth century. The Vale of Gloucester produced the finest wine, which was said to be in no way inferior to the wine of Gascony. Richard II. planted vines at Windsor, and made a large quantity of wine, some of which was sold, and the rest used by the Court. The reason why this industry fell into disuse was the discovery that wine could be imported from Bordeaux cheaper and better than it could be made at home. London has always been well supplied with taverns and drinking-places; its people have never taken kindly to ways of temperance. We must, however, distinguish between an inn and a tavern. At first the inn—hostel, hostelry—was a lodging-house only; it received the traveller and gave him a room, but not much else; and, as we have seen, after one day and night the hosteller must become responsible for his guest unless he could get special license from the authorities. The visitor was not allowed to carry a sword or any weapon, or to wear armour in the City boundaries; and he must not go about the streets after curfew; also he must buy his food, bread and beer, and meat and wine, from the dealer, and not from the hosteller. When the inn became a house that supplied food and drink to the guest I know not, yet in Stow’s time it would seem that it did so. The point to remember, however, is that the inn was not a tavern or an eating-house. Of taverns Stow mentions some, as the “Pope’s Head” and the “Cardinal’s Hat” in Cornhill Ward; certain “tippling” houses in Mountgodard Street, and others. The ale-house and the tavern which proclaimed their trade by the “ale-stake” had often the extra adornment of a garland or hoop. The garland was decorated with ribbons, and was attached to the “ale-stake” with the “bush” of ivy leaves, which dangled from the pole before every tavern. We have seen what is said in _Liber Albus_ as to the regulation length of the pole. The signs of the taverns were not at first different from other trade signs; there were the Swan, the Bull, the Dog, the Boar’s Head, and so forth. But this practice of hanging out a garland in addition to the old sign caused the names of tavern signs to undergo change: thus, the Swan became the Swan on the Hoop; the Star became the Star on the Hoop. Riley enumerates many of these signs: thus Hugh atte Cocke, Thomas atte Red Door, Walter atte Gote, John atte Belle, the Catfethele (Cat and Fiddle), the Lion atte Dore, Le Sonner, Le Mone, and others.