In the fourteenth, fifteenth, and sixteenth centuries living became more luxurious amongst the higher classes, especially the clergy, and intemperance grosser amongst the lower orders and those who haunted taverns. In the year 1466, when George Nevile was made Archbishop of York, amongst the drink supplied at the feast of his installation there were 300 tuns of ale and 100 tuns of wine; and in 1504, when William Warham was enthroned Archbishop of Canterbury, there was a fish banquet at which were provided 6 tuns of red wine, 4 of claret wine, 1 of choice white wine, 1 of white wine for the kitchen, 1 butt of Malmsey, 1 pipe of wine of Osey, 2 tierces of Rhenish wine, 4 tuns of London ale, 6 of Kentish ale, and 20 of English beer.[243] Amongst the upper classes generally there seems to have been greater variety than in Norman and Saxon times both in eating and drinking, but little more refinement, and certainly not any more sobriety. We learn from the French “Romances” and “Moralities,” that both in France and England drunkenness was very prevalent, and its evil consequences are there often described in allegory. In the fifteenth century a French code of morals was published, in which people were told not to get intoxicated _during dinner_. One poem of the period, called the “Doctrinal des Filles” warned young ladies against talking scandal and believing in dreams, against drinking too much wine, and being too talkative at table; and they were also cautioned by the writer, a good Catholic, against being alone with a priest except at confession. Dancing appears to have been carried to great excess, and to have been accompanied by immodest gestures. Young ladies were advised, therefore, to be modest in their bearing, lest they should be mistaken for what they were not:— “Fille, quant serez en karolle! Dansez gentiment par mesure, Car quant fille se desmesure, Tel la voit qui la tient pour folle.”[244] The women of the middle and lower classes were of low morals, and spent much of their time in taverns. This practice grew, until there were parties of them assembled there who took with them the solid food for a meal. “Ech of them brought forth ther dysch, Sum brought flesh and sum fysh.”[245] And this custom of each woman contributing her share to the feast was the origin of our modern picnic.