Glenluce Abbey. 133 



and the laymen's quarters form the west side of the cloister garth. 

 These laymen's quarters would not be more tlian fifteen or twenty 

 feet in height. If they had been higher, they would have spoiled 

 the appearance of the Church nave. There would be a refectory 

 for workmen, and another for pilgrims, two day-rooms, and pro- 

 bably attic dormitories. 



Under these quarters are the remains of 



Vaulted Chambers. 



These, I believe, were used as stores — for such stores as 

 were to be kept for long periods. It was a rule of the monastic 

 orders that pilgrims could lodge at any abbey for three days free 

 of charge. In this way a heavy demand was often made on the 

 Abbey stores. All things in the lines of food stuffs and seeds 

 were stored at the abbeys. In the days of their faithfulness the 

 monks toiled terribly, and lived on the plainest food in the 

 smallest quantities. Such industry and economy resulted in the 

 accumulation of goods. Consequently in times of dearth a 

 monastery often supplied the needs of a whole parish. So I 

 think that most part of the underground area of the laymen's 

 quarters was used as vaulted store-chambers. 



Cloister-Garth. 



This is an open space eighty feet square, enclosed on all 

 sides by the Abbey buildings. Round the four sides was a broad 

 covered walk. Those monks who had indoor work, such as 

 copying or weaving, took fresh air and exercise here. The 

 Cloister-Garth had doorways on all sides communicating with 

 the refectory, day-rooms, chapter-house, prison, church, stores, 

 and exit passage. 



Kitchen and Offices. 



These were to the south of the laymen's quarters. In the 

 days of monastic zeal the food prepared in the kitchen was 

 the plainest. In fact, it was primitive ! In winter one meal only 

 was taken in the twenty-four hours — at noon. And the cooking 

 for this was merely the boiling of vegetaljles. Brown bread and 

 vegetable.s — that and no more was the monks' fare ! And even 

 that was curtailed during Lent. Apparently the cooking resolved 

 itself into filling the boiler with cabbage, carrots, and turnips, 

 and priming the furnace. 



