and that, after proof thereof, the monks decided in favour of the strongest. Superior dinners were always given on the feasts of the Apostles; but it was not lawful, it seems, to eat the flesh of any animal nourished on the earth, because this had been cursed by God; but the curse not extending to air and water, birds were permitted, as created of the same element as fish. Hence the prohibition of quadrupeds; but as it was found [Illustration: _The Refectory._ Tintern Abbey.] impossible for inland monasteries to have fish enough, to eat flesh became unavoidable.[74] However, to the great rule all their articles of food bore relation; namely, bread, beer, soup, beans for soup, all Lent; oats for gruel, on Thursdays and Saturdays, in that season; flour for pottage, every day in the same season; fried dishes, _wastels_, or fine bread for dinner and supper, on certain feasts; _formictæ_, or fine flour cakes, in Advent, Christmas, against Lent, Easter, Pentecost, and certain feasts; ‘fat things,’ which appear to have been bacon,[75] were frequent with the Præmonstratenses; black beans and salt, with the Clugniacks; general bad fare with the <g>Cistercians</g>. In certain solemnities, we are told the convent was in the habit of retiring with the Abbot, leaving a few in the refectory, in order to eat meat elsewhere; and that they frequently dined in ‘extra-cloister’ apartments, where “they used to invite women (devout nuns, perhaps) to talk, eat, and drink with them.”[76] <g>Diet</g> was strictly prescribed; variety of viands was forbidden; flesh was allowed only to the sick or invalids; fish, eggs, milk, butter, and cheese, were not to be used on common days, but only on special occasions, as dainties or “pittances.”[77] None but their guests and the sick were allowed any other than brown bread; they might use the common herbs of the country; but pepper and other spices were forbidden.