But, after all, it must be confessed that the greatest of all delights to the thirteenth-century monks was eating and drinking. "Sir, I like my dinner!" said Dr. Johnson, and I don't think any one thought the worse of him for his honest outspokenness. The dinner in a great abbey was clearly a very important event in the day--I will not say it was _the_ important event, but it was a _very_ important one. It must strike any one who knows much of the literature of this age that the weak point in the monastic life of the thirteenth century was the gormandizing. It was exactly as, I am told, it is on board ship on a long voyage, where people have little or nothing to do, they are always looking forward to the next meal, and the sound of the dinner-bell is the most exciting sound that greets the ear in the twenty-four hours. And so with the monks in a great monastery which had grown rich, and in point of fact had more money than it knew what to do with: the dinner was the event of the day. It is not that we hear much of drunkenness, for we really hear very little of it, and where it is spoken of it is always with reprobation. Nor is it that we hear of anything like the loathsome and disgusting gluttony of the Romans of the empire, but eating and drinking, and especially eating, are always cropping up; one is perpetually being reminded of them in one way or another, and it is significant that when the Cistercian revival began, one of the chief reforms aimed at was the rigorous simplification of the meals and the curtailing the luxury of the refectory. But the monks were not the only people in those times who had a high appreciation of good cheer. When a man of high degree took up his quarters in a monastery he by no means wished to be put off with salt-fish-and-toast-and-water cheer. Richard de Marisco, one of King John's profligate councillors, who was eventually foisted into the see of Durham, gave the Abbey of St. Alban's the tithes of Eglingham, in Northumberland, to help them to make their ale better--"taking compassion upon the weakness of the convent's drink," as the chronicler tells us. The small beer of St. Alban's, it seems, was not so much improved as was to be desired, notwithstanding this appropriation of Church property, for twice after this the abbey had the same delicate hint given to it that its brewing was not up to the mark, when the rectory of Norton, in Hertfordshire, and two-thirds of the tithes of Hartburn, in Northumberland, were given to the monastery that no excuse might remain for the bad quality of the malt liquor.