Charlotte messenger. [volume] (Charlotte, Mecklenburg Co., N.C.) 1882-18??, 1886-11-06
THE FORK.
HISTORY OF THIS ARTICLE OF
DOMESTIC UTILITY.
Introduced in England from Italy
in Shakespeare's Time-Oppo-
sition to Its Use-Former
Customs at the Table.

mains of them having been found among
the earliest relics of the race, but the use
of the fork as q table implement has no
been known quite three hundred years
About the time Shakespeare was retiring
from the Globe Theatre to enjoy the life
of country squire at Stratford q trav-
eled Englishman named Coryate intro
duced the table fork into England from
Italy. It is well known that our English
ancestors did not take kindly to innova-
lions. Not more than hundred years
since, Jonas Hanway was Kissed and
stoned in the streets of London for carry
ing an umbrella. Mr.. Coryate was not
stoned, but he was much abused for
using fork at table. He was called q
Furcifer, which is Latin for fork bearer
and also for gallows rogue. English
society was pricked by the pronged in
strument into quite passionate indigna-
ton. The pulpit denounced and the
stage derided it, while everybody for a
time pushed the novelty aside with
words of disdain. An indignant
preacher declared to his hearers that
to touch meat with a fork was
to declare impiously that Gods
comfortable creatures were not
worthy of being touched by
human hands. Beaumont and Fletcher
seasoned one of their plays with fling
at the fork-carving traveller, and a pop
ular writer urged all young men return
ing from their tours to lay aside the fork
of Italy, as well as the affected gesture
of France, and all strange apparel. But
Coryate persevered, and finally succeed
ed in thrusting the fork between the
teeth of society. 1t at last became an es-
tablished institution of the table about
the close of Charles lis reign, in 1886,
though still derided and scorned by the
humber classes.
The earliest forks were made Of iron
or steel, though some used by the very
wealthiest people were made of silver.
The possessor of silver fork carried it
about with him in case, as he did his
knife and spoon, and when invited out
to dine was expected to use them.
The silver fork in the form we know
it was very rare until about the com
mencement of the present century, and
within the memory of people not old its
introduction encountered no little oppo-
sition. Even now there are elderly peo-
pie who prefer the steel fork of their
young days to the silver fork. or its imi-
tation, that fashion now DEGREES to be
the one indispensable implement at ia
BILE.
1t is hard to estimate what this insig-
nifcant Italian device has done for civil
ization and good manners. Before it
came into use table customs were not
pleasant. As is well known the ancients
ate at table in reclining position.
Neither knives nor forks were used.
Persons of rank kept carver for cutting
meat, who performed his duty according
to certain rules, using the only knife at
table and cutting the food into small
pieces. Having no fork he would steady
the piece to be cut with his hand. In
eating solid food tho fingers were used
to convey it to the mouth. Epicures
were in the habit of making the ends of
their fingers callous that they might
handle the hottest food. For liquids,
spoons were used, but often a hollow
piece of bread served as a substitute
Bread was not cut, but broken. Much
wiping of the hands was, of course, in
dispensable, and for this purpose each
guest at feast carried his own napkin.
Plebeians we're content to lick their fin
gers as well as their platters, but the
moderate class, who could not afford
napkins, used the crumbs of bread
kneaded into dough. Sometimes a
kind of dough was specially prepared for
the purpose. Upon the whole, those an
Gent epicures, of whom we have read
so much, Apicius, Lucullus, and the
rest, must have generally had an I'M
clearly and soldering time of it at their
feasts, and their long boards and togas
must have received much that was in
tended for the mouth. The medieval
people had the advantage over the an
clients in their posture at table, sitting
upright, thus leaving both hands free for
action. But dining in that olden time
must have rcsembled feasting at trough
more than anything else. The food was
placed on the table in great platters and
each rude feaster grabbed such portions
as he wished, or could get from dishes
trimming with thick gravy. and carried
the dripping morsel over the table to his
mouth. During the prevalence of such
customs, the dame or demoiselle who
dipped only the tips of her fingers into
the Rauce howl and continual tn eat har