_Costume and Procession._--'The Prince ought, at his own cost, to be costumed with coat and surcoat, without sleeves, and mantle of one suit, with whatever arms he may please, at his own free will; so that at the election of a new Prince, at the great feast of the Pui, he give his mantle and his crown to the new Prince, so soon as he shall be chosen.' 'He who shall be crowned for his song upon that day may ride between the old Prince and the new one in the procession on horseback which they shall make throughout the city, after the feast, that they may have knowledge of the one Prince and of the other by the suit of the costumes.' 'Forthwith, after they have given the crown to him who shall sing the best, they shall mount their horses and make their procession through the city, and shall then escort their new Prince to his house; and there they shall all alight, and shall have a dance there, by way of hearty good-bye; and they shall then take one drink and depart, each to his own house, all on foot.' The fraternity took its name from Le Puy en Velay, in Auvergne, the celebrated statue of the Virgin Mary in the Cathedral of which place was long a popular object of pilgrimage and devotion during the Middle Ages. M. Aymard, Administrator of the city of Le Puy en Velay, and the historian of the Confrèries of Notre Dame du Puy, is of opinion that the document in the _Liber Custumarum_ is at once more full and more ancient by far than any set of regulations of a similar French fraternity which is known to have survived to our times. Societies of the Pui flourished in Normandy and Picardy. The place of meeting of the 'companions' is not known, but Mr. Riley suggests that it was possibly in the Vintry. There is some uncertainty as to how the fraternity came to an end.[120] Londoners were better supplied with eating-houses than their neighbours on the Continent, as we learn from the description of the street of cookshops on the Thames side by Fitz-Stephen:-- 'There is also in London, on the bank of the river, amongst the wine shops, which are kept in ships and cellars, a public eating-house; there every day, according to the season, may be found viands of all kinds, roast, fried and boiled, fish large and small, coarser meat for the poor, and more delicate for the rich, such as venison, fowls and small birds. If friends, wearied with their journey, should unexpectedly come to a citizen's house, and, being hungry, should not like to wait till fresh meat be bought and cooked ... meanwhile some run to the riverside, and there every thing that they could wish for is instantly procured.