More than medieval castles and manor houses, mansions were designed with privacy in mind. The great hall, often hung around with bows, pikes, swords, and guns, was not abandoned, but the family used it as an eating place only on rare occasions. Instead they withdrew to the parlor and great chamber, while their servants lived in turrets or attics and continued to eat in the hall. The distinction between parlor and great chamber was that the former was for domestic use and the latter for entertaining. Parlors were situated on the ground floor: the family lived and relaxed there, and had informal meals in a dining parlor. The formal or "state" rooms were on the first floor, usually comprising a great chamber, a withdrawing chamber, one or more bedchambers, and a long gallery. The idea of a long gallery was copied from Henry VII and was used for exercise, recreation such as music and dancing, and private conversations. Each room had carved chairs and cabinets. A noble or gentleman's house had not only a garden for the kitchen and orchards, but formal gardens of flowers and scrubs. Grown were apples, plums, pears, apricots, peaches, walnuts, filberts, almonds, figs, capers, oranges, and lemons. Trees were planted and grafted. A noble lord made written rules with penalties for his country household, which numbered about a hundred, including family, retainers, and servants. He enforced them by fines, flogging, and threats of dismissal. The lady of the house saw that the household, held together as an economic and social unit. The noble's family, retainers, guests, and the head servants, such as chaplain and children's tutor, and possibly a musician, dined together at one table. The family included step children and married sons and daughters with their spouses. They drank from drinking of fine clear glass from Italy. They ate from silver dishes with silver spoons. Chandeliers of candles lit rooms. A silver salt cellar was on the table, which was covered with a linen cloth. The lady of the house sat in a chair at the end of the table and was served first. After the upper table was served, the food was sent to the servants: serving men and women, bakers, brewers, cooks, pot cleaners, laudresses, shepherds, hogherds, dairy maids, falconers, huntsmen, and stable men. What was left was given to the poor at the gates of the house. The biggest meal of the day was dinner, served at noon. There were sandglass clocks. For amusement, the house was occasionally handed over to a lord of misrule for twelve days. Clothes were washed in rivers and wells.