He was very tall, and extremely slender; not exactly ungraceful, but he gave the impression that his arms and legs were perpetually in his way. In fact, he was a nervous man, always self-conscious, and therefore never natural nor at ease. His hair was dark auburn; and in his lower lip there was a tremulous fulness which denoted at once great good-nature and great indecision. It is a singular fact that the four English Princes who have borne the name of Edmund have all shared this character, of mingled gentleness and weakness; but in each the weakness was more and the amiability less, until the dual character terminated in this last of our royal Edmunds. He was the obedient servant of any person who chose to take the trouble to be his master. And there was one person who found it worth his while to take that trouble. This individual--the Earl's youngest brother-- will come across our path presently. The dinner to-day was more elaborate than usual, for there were several guests present. Since the host was a Prince, the birds presented were served whole; had both he and his guests been commoners, they would have been "chopped on gobbets." More interesting than any fictitious delineation on my part will be a genuine _menu_ of the period, "The purveyance made for King Richard, being with the Duke of Lancaster at the Bishop's Palace of Durham at London," of course accompanied by their suites. That the suites were of no small size we gather from the provision made. It consisted of "14 oxen lying in salt, 2 oxen fresh, 120 heads of sheep fresh, 120 carcases of sheep fresh, 12 boars, 14 calves, 140 pigs; 300 marrow-bones, of lard and grease enough, 3 tons of salt venison, 3 does of fresh venison. The poultry:--50 swans, 210 geese, 50 capons of grease (fat capons), 8 dozen other capons, 60 dozen hens, 200 couple conies (rabbits), 4 pheasants, 5 herons and bitterns, 6 kids, 5 dozen pullets for jelly, 12 dozen to roast, 100 dozen peions (peacocks), 12 dozen partridges, 8 dozen rabbits, 10 dozen curlews, 12 dozen brewes (doubtful), 12 cranes, wild fowl enough: 120 gallons milk, 12 gallons cream, 40 gallons of curds, 3 bushels of apples, eleven thousand eggs." This tremendous supply was served in the following manner: "The first course:--Venison with furmety; a potage called viaundbruse (broth made with pork and onions); heads of boars; great flesh (probably roast joints); swans roasted, pigs roasted; crustade lumbard (custard) in paste; and a subtlety." (The subtlety was an ornamental dish, representing a castle, ship, human figures, etcetera.) "The second course:--A potage called jelly (jellies of meat or fish were served as entrees); a potage of blandesore (a white soup); pigs roasted; cranes roasted; pheasants roasted; herons roasted; chickens roasted; breme (possibly pork broth); tarts; brokebrawn; conies roasted; and a subtlety.