[Illustration: H]<g>ospitality</g>, which the monastic rule enjoined upon all its professors, was faithfully practised by the Cistercians. The Refectory, as well as the Hospitium, or Guest Hall, of this Abbey, appears to have been an elegant and capacious chamber, with a vaulted stone roof supported on Gothic pillars, the massive bases of which still remain. But as the buildings were long thrown open as a stone quarry, for the use of the public, the squared and sculptured materials with which they were built and adorned, were employed for ages in constructing those shapeless hovels which now cluster, as if in mockery, around the sacred pile, and show to what base uses in this changing world, even the masterpieces of art may be applied. <g>The Dole.</g>--An opening in the wall of the refectory westward, shows the place where the monk appointed to that duty, administered to the poor their daily portion of bread and beer. To that door the hungry and the weary never applied in vain-- Pilgrim, whosoe’er thou art, Worn with travel, faint with fear, Halt, or blind, or sick of heart, Bread and welcome wait thee here. At the east end of the <g>Refectory</g> was “a neat table, with a screen of wainscot over it, for the master of the novices, the elects, and novices, to dine and sup at: two windows opened into the refectory from the great kitchen, one large for principal days, the other smaller for ordinary days; and through these the dishes were served. Over against the door in the cloister was a conduit or lavatory, for the monks to wash their hands and faces, of a round form, covered with lead, and all marble, excepting the outer wall, without which they might walk about the Tower. After the monks had waited a while on the <g>Abbot</g>, they sat down at two other tables, placed at the sides of the refectory, and had their service brought in by the novices, who, when the monks had dined, sat down to their own dinner. Fires in the refectory were ordered from All-hallows Day to Good-Friday, and the wood was found by the cellarer. Pinafores or super-tunics, to protect the clothes at dinner, are mentioned by Lynwood, and occur in foreign consuetudinals. Giraldus Cambrensis, on dining with the Prior of Canterbury, “noted sixteen dishes, besides intromels,” or _entremets_; “a superfluous use of signs, much sending of dishes from the Prior to the attending monks, and from them to the lower tables;” with “much ridiculous gesticulation in returning thanks, with much whispering, loose, idle, and licentious discourse;” herbs brought in but not tasted; numerous kinds of fish, roasted, boiled, stuffed, fried, eggs, dishes exquisitely cooked with spices; salted meats to provoke appetite; wines of various kinds; _pimento_ made of wine, honey, and spices; with claret, mead, and other beverages. Respecting these, it was not unusual, says Barnard, to see brought a vessel half full to try the quality and flavour of the wine;