A curious extract may here be added as indicative of the fame of English ale amongst foreigners in the fourteenth and fifteenth centuries. It is taken from a work entitled “_A Relation; or rather a true account of the Island of England_, A.D. 1500, translated from the Italian by C. A. Sneyd.” “The deficiency of wine, however,” says our author, “is amply supplied by the abundance of ale and beer, to the use of which these people have become so habituated, that at an entertainment where there is plenty of wine, they will drink them in preference to it, and in great quantities. Like discreet people, however, they do not offer them to Italians, unless they should ask for them, and they think that no greater honour can be conferred, or received, than to invite others to eat with them, or be invited themselves; and they would sooner give five or six ducats to provide an entertainment for a person, than a groat to assist him in any distress. They are not without vines; and I have eaten grapes from one, and wine might be made in Southern parts, but it would probably be harsh. The natural deficiency of the country is supplied by a great quantity of excellent wines from Candia, Germany, France, and Spain; besides which, the common people make two beverages from Wheat, Barley, and Oats, one of which is called beer, and the other Ale; and these liquors are much liked by them, nor are they disliked by foreigners, after they have drank them four or six times; they are most agreeable to the palate, when a person is by some chance rather heated.” The regulations of the religious houses nearly always make reference to ale; and it may be inferred from the evidence we possess, that the holy fathers, who were always strong sticklers for the rights and privileges of their order, would brook no interference either with the quantity or quality of their liquor. In the Institutes of the Abbey of Evesham, drawn up by Abbot Randulf about the year 1223, the directions as to the diet of the inmates of the Abbey, are of great particularity. The Prior is to have one measure of ale at supper (except when he shall sup with the Abbot). Each of the fraternity shall every day receive two measures of ale, each of which shall contain two pittances, of which pittances six make up a “sextarium regis.” In the same rules it is laid down that the monks are to have “two semes of beans from Huniburne, to make _puddings_ throughout all Lent.” Bean-pudding seems indeed a mortification of the flesh! Further on we find: “On every day every two brethren shall have one measure of ale from the cellar, but after being let blood they shall have one for dinner and another for supper. The servant who shall let the monks’ blood shall have bread and ale {38} from the cellar, if he have blooded more than one.” A further account of the monks as brewers will be found in the succeeding chapter. The Proverbs of Hendyng (thirteenth century) give good advice as of the duties of charity and hospitality:—