English Monastic Life

the monks, who took so large a part in the administration. Incidentally something has already been said about the paid l

the dissolution make it clear that there were, at least in most of them, a great number of such retainers. In many places the higher lay offices, such as steward, cook, etc., became in process of time, hereditary, and were much prized by the family in whose possession they were. It was also possible, of course, that by default of male heirs, the position might pass to the f

, OR BUYER FOR

ee that the expenses were properly and faithfully set down. He had to watch that the right things were given out to those who had to prepare them, and at the daily meals of the community it was his duty to stand at the kitchen hatchway and see that they were served up in a fitting manner. In the market, the buyer for the superior always gave way to the caterer for the community. In the ca

ABBOT

in the kitchen on occasions such as great feasts, when he was asked to do so by the kitchener; and as a matter of course, when there were many strangers or other persons to be entertained and the work was consequently heavy. For this and such-like services he received a stipend from the kitchener; but his ordinary payment came

l other servants, were to be ready to help in the important work of salting. He had, as part of his duty, to keep a careful list of all the spoons, mugs, dishes, and other table necessa

E LAR

thout his permission. Amongst his various duties a few may be mentioned here. He had to grind and deliver in powder to the cook all the pepper, mustard, and spices required for the cooking of the conventual meals. When the convent were to have "bake-meats," such as venison, turbot, eels, etc., the larderer had to prepare the dish for the cook, and to sprinkle it over with saffron. All the live animals intended for the kitchen, such as sheep, bullocks, calves, pigs, etc., had to pass through his hands. He had to se

THE

oys, one as a general helper, the other to act as his "turnbroach." He was appointed to his office by the abbot, and at least in the case of some of the greater houses it was secured to him for life by a formal grant. It was his duty to provide those who had been "blooded"

ys, and Thursdays, from August 1st to September 29th; or "Letborry," made with milk, eggs, and saffron on fish days, from July till October; or "Charlet," the same composition with the addition of pork, for other days during

lf and his assistants, for "without this mutual assistance it is difficult" to do what his office requires of him for the good of others. For his trouble he had a fixed wage and a house;

GUEST-H

the parents of the religious, whenever they came to the monastery and at whatsoever hour of the day or night. Besides this ordinary work he had to assist, when disengaged, in preparing the meals for the monks, and in the season for salting the pork and mutton, to help in that work with the chief cook and the larde

E FIS

ity as witnesses. Though called the "fish-cooks" these servants had also to attend to the general work of the kitchen, even on days when meat was eaten, and to cook the meat and make the gravy required; whilst the "pittance-cook" was specially detailed to fry or poach the eggs required for the extra

FIRMA

moved at the whim of a superior, he was not formally appointed in Chapter, but by a letter from the infirmarian. Day and night he was to show himself solicitous for the welfare of those in the infirmary, and be ready at all times to make for them what they needed or might fancy. He, too, had to help in the general ki

ass had been celebrated for the repose of his soul by the sub-sacrist, the monks carried his remains, as that of a good and faithful servant gone to his reward, to his last resting-place. In some houses there was even a special portion of the consecrated groun

HE S

es where food was partaken, such as the refectory, guest-hall, infirmary, etc. This was by no means the unimportant office we might in these days be inclined to consider it, as it was then considered useful if not necessary to take mustard with all salted food, flesh or fish. The quantity thus required in a large establishment was very considerable. The

GERS AND CH

ordinary times, the ringers and servers had their rations and some extra portion from the conventual r

HE GA

days a week in winter and spring, and with other vegetables in their season. He was frequently to visit the kitchen in order

HE CA

raisins, ling and stockfish, and salted herrings, red and white, and to convey them to the monastery. On ordinary days they were occupied in bringing to the cook the food he required from the various officials; in carrying in the fuel and keeping up the fires, and in carting away the refuse to the waste-heap. These carr

OOR-K

f preventing any unauthorised person gaining access to the kitchen so as to disturb the cook; and at all times he had to check the coming in of seculars, or of begging clerks, or of the neighbours, unless they could show leave or business. He had to re

IEF-BEARER

or life. In Benedictine abbeys, according to a provision of the General Chapter of Northampton, the bearer of the mortuary roll was to be received with honour and entertained until he had obtained his roll again and could pass on to the ne

ver conventual meals were in progress, and it was his place to wait upon those who took their meals at the second table. He was a kind of lower servant in the kitchen; he had to help in bringing in the fuel, and to see that the wheel

dy when required to turn the spits on which meat or fish was cooking. He helped in carrying fuel for the kitchen a

d. Great care was taken in the selection of these servants, and it was directed that they "be always married, sober, of good repute and honest, that all danger of detraction from evil tongues be avoided." At all times when animals were slaughtered, in particular about St. Martin's Day, and when pigs were being killed, the services of these women were required to make black puddings. At other times, if the cook desired,