"Very extraordinary ideas were current as to the properties of jewels; talismanic and medicinal powers were attributed to many of them--it was thought that the jaspar, agate, and toad-stone neutralized or detected poisons, that pearls dissolved in powder cured stomachic complaints, and that coral acted as a charm. Great importance was attached to engraving, because it was held that if a gem were engraved by a skilful person under the right planetary influence its virtue was greatly increased. If, for example, an engraving depicting Ophinclius, the constellation which had the power of resisting poison, were cut on an agate its efficiency would be doubled. Even substances which had in themselves no talismanic qualities could acquire them if they were inscribed with words or symbols possessing them, and consequently sacred names and mystic signs were frequently placed not only upon gems, but also upon all kinds of jewelry, and sometimes upon other things, such as drinking cups, as well."[210] =Food.= Eating and drinking was a most important function of the middle ages. Banquets were held to celebrate great events and feasting occurred on all occasions, both public and private. Good things to eat were so well thought of that it was the custom to send gifts of food to friends and patrons and the very highest in the land, as was often shown in England, did not think it undignified to give or to receive such presents, from whomever they might come. Towns in order to gain favors would send out as presents large quantities of food to royal personages, and loyalty shown by towns and individuals was sometimes rewarded by the king in the same way. As artificial light was hard to get, the meals were usually partaken of during daylight. The cooks of the time showed great skill in the preparation of foods and in decorating their dishes, being fond of coloring all kinds of food and displaying branches and flowers about the food and table. The table was covered with a cloth and each guest furnished with a napkin, knife, and spoon but no fork, the fingers being used instead. Good manners prohibited the putting of the knife into the mouth, but it was all right to dip sops or morsels into soups or sauces, and it was a mark of good breeding to be able to carry such to the mouth without letting any drops fall upon the tablecloth or the person.