The great hall was the main room of the castle. The hall was used for meals and meetings at which the lord received homages, recovered fees, and held the view of frankpledge [free pledge in Latin], in which freemen agreed to be sureties for each other. At the main table, the lord and his lady sat on benches with backs or chairs. The table was covered first with a wool cloth that reached to the floor, and then by a smaller white linen cloth. Everyone else sat on benches at trestle tables, which could be folded up, e.g. at night. Over the main door were the family arms. On the upper parts of the walls could be foxskins and perhaps a polecat skin, and keepers' and huntsmen's poles. There were often hawk perches overhead. At the midday dinner, courses were ceremonially brought in to music, and ritual bows were made to the lord. The food at the head table was often tasted first by a servant as a precaution against poison. Hounds, spaniels, and terriers lay near the hearth and cats, often with litters, nestled nearby. They might share in dinner, but the lord may keep a short stick near him to defend morsels he meant for himself. Hunting, dove cotes, and carp pools provided fresh meat. Fish was compulsory eating on Fridays, on fast days, and during Lent. Cooking was done outside on an open fire, roasting on spits and boiling in pots. Some spits were mechanized with a cogged wheel and a weight at the end of a string. Other spits were turned by a small boy shielded from the heat by a wet blanket, or by dogs on a treadmill, or by a long handle. Underneath the spit was a dripping pan to hold the falling juices and fat. Mutton fat was used for candles. Bread, pies, and pastry dishes were baked in an oven: a hole in a fireproof stone wall fitted with an iron door, in which wood was first burnt to heat the oven walls. It could also be used for drying fruit or melting tallow. Fruits were also preserved in honey. Salt was stored in a niche in the wall near the hearth and put on the table in a salt cellar which became more elaborate over the years. Salt was very valuable and gave rise to the praise of a man as the salt of the earth. Costly imported spices such as cinnamon, cloves, nutmeg, ginger, pepper, and a small quantity of sugar were kept in chests. Pepper was always on the table to disguise the taste of tainted meat. Drinks included wine, ale, cider from apples, perry from pears, and mead. People carried and used their own knives. There were no forks. Spoons were of silver or wood. People also ate with their fingers and washed their hands before and after meals. It was impolite to dig into the salt bowl with a knife not previously wiped on bread or napkin, which was linen. It was unmannerly to wipe one's knife or one's greasy fingers on the tablecloth or, to use the tablecloth to blow one's nose. Feasts were stately occasions with costly tables and splendid apparel. There were practical jokes, innocent frolics, and witty verbal debating with repartee.