32 Journal of Agriculture, Victoria. [10 Jan., 1918. 



The manufacture of cheese commenced at Christmas and coa- 

 tinued till Michaelmas. The price probably averaged about l|d. a 

 lb. Two cows would produce a wey* of cheese during the season, 

 besides half a gallon of butter each week if the pasture was good.f 

 From this it appears that some of the cheese was made of skimmed 

 milk. Rennet was used, and the curd was put into a vat and pressed 

 through cloths. 



The custom grew up of letting out the produce of the cows and 

 ewes at annual rents, the cows at about 6s. a year and the ewes at 

 Is., the " deye " taking the risk and the owner supplying the food. The 

 reason suggested for this plan is that it was almost impossible for the 

 bailiff to check the management of dairy. 



It is surprising to learn how very small was the amount of wool 

 which the mediaeval sheep provided. The average weight of a fleece 

 at Stockton, in Sussex, in 1267, was 1 lb. 1 oz., and the weight 

 was seldom more than 2 lbs. The quality also was coarse and 

 the fibre full of hairs. As to the price, Professor Rogers estimates 

 that the average between the years 1260 and 1400 was just over 2s. 

 the clove of 7 lbs. The same authority notes a great variation in the 

 prices of different districts in 1454; for at Leominster a stack of 

 364 lbs. fetched £13, and in Sussex only £2 10s. But wool does not, 

 as a rule, appear in the bailiff's accounts, as its sale was effected by 

 a 8,pecial officer. After the shearing it was put up in canvas packs 

 and sometimes stored in the church. 



Eggs, poultry, and also pigeons, wero exceedingly abundant. Honey 

 did not fetch a high price. Professor Rogers thinks that bees were not 

 commonly kept, but it looks rather as if bee-keeping was universal, 

 and that there was, therefore, no market for honey. It was certainly 

 much used instead of sugar and also in the manufacture of mead. The 

 same authority thinks that rabbits were introduced into England about 

 the year 1200. As they seldom wander more than 100 yards from 

 their homes they would spread very slowly. They were quite dear in 

 1270, the price being 5d. each. 



There were very few vegetables; onions, leeks, mustard, peas, and 

 possibly cabbages and nettles, were grown in the gardens; apples 

 and sometimes pears, in the orchards. Ale, made without hops, and 

 cider were drunk in great quantities. Wine also was made in England, 

 but not as generally as some suppose, the word vivarium\ being mis- 

 taken in manuscripts for vinarium.^ 



The constant recurrence of the name " Fish-ponds " throughout 

 the country reminds us that whenever it was possible our forefathers 

 insured a constant supply of fish in their immediate neighbourhood. 

 It was a dear commodity, but a very important article of diet, as it 

 was the only animal food that the Church permitted during its fasts. 

 It was also in great demand during the winter, to relieve the monotonous 

 round of salt meats which our ancestors had to' endure; but they did 

 not restrict themselves in their choice as much as we do, for we find 

 whale and porpoise, conger and eel all considered choice dishes. 



The Black Death was certainly the most terrible epidemic in 

 mediaeval times. It reached the coast of Dorset in August, 1348. 

 and rapidly stpread over England. It was a time when the 

 science of statistics was unknown, and consequently we get the most 



* lf>e lbs. t Walter de Henley. 



X F'ishpond or warren. !| Vinejard. 



