Idaho semi-weekly world. [volume] (Idaho City, Idaho Territory) 1875-1908, 1893-04-18
DINING 4 THOUSAND YEARS AGO.
The Food of the Anglo-Saxon Men Of
wealth Was Served In Abundance.

The Food OF the Anglo-Saxon Men o
Wealth Was Served in Abundance.
/ A thousand years ago, when the dinner
| was ready to be served the first thing
| brought into the great hall was the table
Movable trestles were brought, on which
| were placed boards, and all were carried
| away again at the close Of the meal. Upon
this was laid the tablecloth. There is an
old Latin riddle Of the Eighth century In
which the table says: II feed people with
many kinds of food. First, am quad
ruped, and adorned with handsome cloth
ing; then am robbed Of my apparel and
lose my legs Also"
The food Of the Anglo-Saxon was largely
bread. The bread was baked in round, nat
cakes, which the superstition OF the cook
marked with cross, to preserve them from
the perils OF the fire. Milk. butter and
cheese were also eaten. The principal meat
was bacon, as the acorns of the oak forests,
which then covered large part Of Eng
land, supported numerous droves OF swine
Our Anglo-Saxon forefathers were not
only hearty eaters, but also deep drinkers.
The drinking horns were at first literally
horns, and SO must be Immediately emp
tied when filed; later, when the primitive
horn had been replaced by glass cup, 1t
retained tradition Of its rude predecessor
In its shape, so that it. too, had To he emp
tied at a draft. Each guest was fur
nished with u spoon, while his knife he al
ways carried in his belt; ms for forks, who
dreamed Of them, when nature had given
man ten flngersr But you will see why
servant with basin OF water and "a towel
always presented himself to each guest be-
fore dinner was served and after 1t was
ended.
Roasted meat was served on the spit or
rod on which II was cooked, and the guest
cut or tore of piece to suit himself.
Boiled meat was laid on the cakes OF
bread, or later, on thick slices OF bread
called "trencbers," from Norman word
meaning ito cut" rs these were to carve
the meat on, thus preserving the table
cloth from the knife. At first the trencher
was eaten or thrown upon the stone foor
for the dogs who crouched at their mas
ter's feet. At IA later date it was put in a
basket and given to the poor who gathered
at the manor gate.
During the latter part of the Middle
Ages the most conspicuous object on the
table was the saltcellar. This was gener-
ally of silver in the form Of ship. 1t was
placed in the center of the long table, at
which the household gathered, my lord
and lady, their family and guests, being at
one end and their retainers and servants at
the other. So ones position in regard to
the salt was test Of rank-the gentefolks
sitting 'abovc the salt" and the yeomanry
below It. In the houses Of the great mobiles
dinner was served with much ceremony.
At the hour a stately procession entered
the hall First came several musicians,
followed by the steward bearing his rod Of
office, and then came long line OF serv-
ants carrying different dishes.
Some idea Of the variety and profusion
may be gained from the provision made by
King Henry III for his household at Christ
mas, 1854 This included 81 oxen, 100 pigs,
$50 fowls, 30 bares, 80 rabbits, pheasants,
SO cartridges. 90 woodcock, 80 plovers and
5000 eggs Many of our favorite dishes
have descended from the Middle Ages,
Macaroons have served as dessert since
the days of Chaucer. Our fayorite winter
breakfast, griddle cakes, has come down
TO us from the faraway Britons of Wales,
while the boys have lunched on ginger
bread aud girls on pickles and iellies since
the time of Edward IL, more than 500 years
ago,--American Analyst.