The hall, in which the feast was prepared, occupied all the first story of Ian nan Chaistel’s original erection, and a huge oaken table extended through its whole length. The apparatus for dinner was simple, even to rudeness, and the company numerous, even to crowding. At the head of the table was the Chief himself, with Edward, and two or three Highland visitors of neighbouring clans; the elders of his own tribe, wadsetters and tacksmen, as they were called, who occupied portions of his estate as mortgagers or lessees, sat next in rank; beneath them, their sons and nephews and foster-brethren; then the officers of the Chief’s household, according to their order; and lowest of all, the tenants who actually cultivated the ground. Even beyond this long perspective, Edward might see upon the green, to which a huge pair of folding doors opened, a multitude of Highlanders of a yet inferior description, who, nevertheless, were considered as guests, and had their share both of the countenance of the entertainer and of the cheer of the day. In the distance, and fluctuating round this extreme verge of the banquet, was a changeful group of women, ragged boys and girls, beggars, young and old, large greyhounds, and terriers, and pointers, and curs of low degree; all of whom took some interest, more or less immediate, in the main action of the piece. This hospitality, apparently unbounded, had yet its line of economy. Some pains had been bestowed in dressing the dishes of fish, game, etc., which were at the upper end of the table, and immediately under the eye of the English stranger. Lower down stood immense clumsy joints of mutton and beef, which, but for the absence of pork,[21] abhorred in the Highlands, resembled the rude festivity of the banquet of Penelope’s suitors. But the central dish was a yearling lamb, called “a hog in har’st,” roasted whole. It was set upon its legs, with a bunch of parsley in its mouth, and was probably exhibited in that form to gratify the pride of the cook, who piqued himself more on the plenty than the elegance of his master’s table. The sides of this poor animal were fiercely attacked by the clansmen, some with dirks, others with the knives which were usually in the same sheath with the dagger, so that it was soon rendered a mangled and rueful spectacle. Lower down still, the victuals seemed of yet coarser quality, though sufficiently abundant. Broth, onions, cheese, and the fragments of the feast regaled the sons of Ivor who feasted in the open air.