Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1891-08-06
THE SAXON HOUSE.
How our English FOrefathers Lived

The house, either in Saxon or Norman
time, presented no kind Of resemblance
to the Roman villa. 1t had no cloisters,
no hypocaust, no suite or sequence OF
rooms. This unlikeness is another proof,
if any were wanting, that continuity of
tenue was wholly broken. If the Saxons
went into London, as has been suggested,
peaceably, and left the people tc carry on
their old life and their trade in their own
way, the Roman and British architecture,
no new thing, but a style grown up In
course of years and fitted to the climate,
would certainly have remained. That,
however. was not the case. The Eng lish-
man developed his house from the patri-
archal idea. First there was the common
hall: in this the household lived, fed,
transaci ed business, and made their cheer
III the evenings. 1t was built of timber,
and to keep out the cold draughts 1t was
lined with tapestry; at first simple cloth,
which in great houses were embroidered
and painted: perckes OF various kinds
were affixed to the walls. wherein the
weapons, the musical Instruments, the
cloaks, ETC., were hung. The Lord an
Lady sat in high seat: not, | am ipclin
ed to think, on dias at the end of the
hall, which would have been cold for them,
but on great chair near the Ere, which
was burning In the middle of the hall.
| have myself seen college hall warmed
by a fire in a br8zier burning under the
lantern of the hall. The furniture con-
sisted of benches: the table was laid n
trestles. spread with a white cloth, and
removed after dinner. The hall was open
to all who came, on condition that the
guest left his weapon at the door. The
floor was covered with reeds, which made
a clean, soft, and warm carpet, on which
company could, if they pleased, lie round
the fire. They had carpets or rugs also,
but reeds were commonly used. The tray
elIer who CHANGED to find himself at the
ancient town of Kingston, on Hull which
very few English people, and still fewer
Americans, have the curiosity to explore,
should visit the Trinity House. There
among many interesting things, be will
find hall where reeds are still spread
but no longer so thickly as to form a com
plete carpet I believe this to be the last
survival of the reed carpet The times of
meals were the breakfast at about nine;
and the ''norn meat, y or dinner, at Twelve:
and the"even meat, or supper, probably
at a movable time depending on the length
and candles were scarce, the hours of sleep
would be naturally longer in winter than
in summer. In their manner of living
the Saxons were fond of vegetables, esoec,
tally of the leek, onion, and gorlic. Beans
they also had (these were introduced prob
ably at the time when they commenced
intercourse With the outer world), pease,
raoishes, turnips, parsley. mint, sage,
cress, rue, and other herbs They had
nearly all our modern fruits, though
many show by their names, which arr
Latin or Norman, latter introduction
They made use of butter, honey, anC
cheese. They drank ale and mead The
latter is still made, but in small quaint
ties, in Somersetshire. The Norman
brought over the custom of drinking wine
From Lond0n--SaXon and Norman by
Walter Besant, in Harper's Magazine fol
Juiy