In some cases the domestic buildings lay to the north of the church, but this was exceptional. Advantage was usually taken of the protection afforded by the church against the biting north winds of winter, an advantage not to be despised by those who had to live in unwarmed stone buildings on the bleak moorlands of Yorkshire. One can imagine a shivering monk returning from his two hours’ service in the church at two o’clock on a cold winter’s morning, and piling on the bed his whole wardrobe in a vain endeavour to keep the marrow of his bones from freezing into solid ice. It was worth something to be an Abbot. For the Abbot’s house had fire-places, and there would be little fear of his forgetting to make use of such a comfortable privilege. [Illustration: THE PRIORY CHURCH, BRIDLINGTON.] * * * * * As was mentioned earlier in the chapter, the monk lived in common with his fellows. In winter his time-table was as follows:— 7 a.m.—Prime—a prayer,[31] hymn, and three psalms. 8 a.m.—Mixtum or breakfast. 8–30 a.m.—Morning mass. 9 a.m.—Chapter, followed by confession of sins and punishment for faults. 10 a.m.—High mass. 11 a.m.—Dinner. 12 noon.—Manual work. 5 p.m.—Vespers. 6–30 p.m.—Collation—a short reading in the chapter house. 7 p.m.—Compline—a service in the church. 7–30 p.m.—Bed. 12 midnight—Matins and Lauds—services in the church. 2 a.m.—Bed. Footnote 31: The prayer with which the daily life began was this: ‘O Lord God Almighty, Who hast brought us to the beginning of this day, so assist us by Thy grace, that we may not fall this day into sin, but that our words may be spoken and our thoughts and deeds directed according to Thy just commands.’ Strict regulations were made with regard to the church services, manual work, and meals. Each monk had some definite occupation for his working hours. He was a stonemason, a carpenter, a worker in metals, a scribe, or a farmer; and his work must be carried out in silence—a very needful exception being made in the case of the blacksmiths. Each monk’s dinner allowance was one pound of bread and a pint of wine or ale, with two cooked dishes and fruit or salad. Mondays, Wednesdays, Fridays, and all the days in Lent were fast days, when no meat might be eaten. On these fast days there were allowed as cooked dishes to every two monks either two plaice or mackerel, or four soles, or eight herrings or whiting, or ten eggs. No breakfast was the rule on fast days, and to avoid excess of blood due to good living, each monk was ‘cupped’ four times a year. Table manners were also looked after. ‘No one was to clean his cup with his fingers, nor wipe his hands, or mouth, or knife, upon the tablecloths.... Salt was to be taken with a knife, and the drinking-cup was to be held always in both hands.’ [Illustration: A CORNER OF THE CLOISTER COURT AT KIRKHAM PRIORY.