Wine, blessed by the officiating priest, was then poured into a splendid golden bride-cup, in which was placed a sprig of gilded rosemary, supposed to have the gift of strengthening memory and increasing tenderness, and many other good qualities. In this the bride and bridegroom pledged each other, and it was then handed round to all the guests. A wheaten cake, in token of plenty and fruitfulness, was then broken between them, from whence we derive our bride-cake. On leaving the church, the newly-made husband and wife were crowned with garlands of flowers, and the Earl of Hereford presented his sister with her dower. The word bridal comes from the Saxon _bryd-eala_, from a custom among that people of the bride selling to each guest a tankard of foaming ale drawn from the tun by her own fair hands, the price being at first paid in kind, and consisting of a contribution to the banquet, by which means the expense of entertaining a great company was lessened for the young couple. For this simple exchange, more costly presents were substituted after a while, a part of the custom which still survives, though the bride no longer offers an equivalent. This ceremony was magnificently observed at the East Anglian earl's wedding, and Emma de Guader dispensed the favourite Saxon drink in a glorious golden beaker, which was of depth sufficient to try the wind and capacity of the gallants, as they strove to empty it without drawing breath, particularly of the Normans, who were not adepts at the art of copious drinking. Many and rich were the presents offered in payment, with fitting good wishes and compliments, Waltheof bestowing the most superb of all, a pair of Danish torcs of that beautiful gold filigree, the working of which was the special glory of the Danish goldsmiths of that day, and a white bear's skin of rare beauty and value. A bountiful feast followed, pages and esquires, clad in the colours of the nobles and knights they served, presenting the dishes on the knee, one golden plate being set between each lady and gentleman; it being the duty of the latter to carve choice morsels for his fair charge with his dagger. Peacocks in their feathers, crane, heron, and swan, porpoise, seal, venison, and boar's head, were amongst the delicacies offered, and the united science of Saxon and Norman cooks achieved some triumphs of culinary skill, we may be sure. A receipt for forcemeat which has come down to us from those days, will show they were no novices in the matter. It is to be compounded of pork, figs, and cheese, moistened with ale, seasoned with pepper and salt, and baked in a crust, garnished with powderings of sugar and comfits. All these good things were washed down with rare wines, Gascon and Rhenish, with hippocras and pigment spiced to suit the Saxon palate, with moral and mead, cider, perry, and ale.