168 The Black Friars of Wiltshire. 



he g-ave an alms of 33*. 4^. on his arrival, through F. Henry de 

 Chester, for two days^ food.^ 



In 1298 the provincial chapter of the order was held September 

 8th and following days, at Salisbury. The king, August 24th^ 

 commanded the sheriff of Wiltshire to provide the friars with food 

 for two days, one day for himself, the other for Edward, his 

 son.^ 



The princes, Thomas and Edmund, sons of Edward I., about 

 May, 1302, gave an alms of 5.s. to these friars, through F. Ivo de 

 Langeton, for celebrating masses for their prosperity.^ 



F. John Baldewyne, prior here, and F. John Everard, prior of the 

 friar-preachers of Oxford, March 4th, 1310-1, received the royal 

 gift of ten marks for the food of the friars in their general chapter 

 to be held at Naples,* and 40*. for the expenses of the friars who 

 should carry the money abroad.^ 



In the time of Edward II., John, son of William de Tynhide, was 

 imprisoned at Old Sarum, and was condemned to death by the 

 justices -itinerant of Wiltshire, for some felonies. On his way to 

 the gallows through Fisherton, F. John de Mulford, F. William de 

 Halmerton, F. John de Bachampton, F. Francis Aubyn, and F. John 

 de Styntesford forcibly rescued the culprit from the hands of the 

 bailiffs, cut the cord that bound his hands, and delivered him from 

 justice. These five friars received a royal pardon, January 6th, 

 1317-8, for this flagrant transgression of the law.® 



The provincial chapter was again held here on the feast of St. 

 Augustin (August 28th) and following days, 1319. The king gave 

 £15 to F. John Bristol, provincial, for the food of the friars assembled ; 



' Liber de hospitio regis, 34 Edw. I. 



' Eot. de Memorand (L.T.E.), 26 Edw. I., ro. 119. 



' Rot. de expensis necessariis pro dominis Thoma et Edmundo, filiis regis, 29- 

 30 Edw. I. 



* This general chapter was held May 30th, etc. 



5 Exit. Scac. Mich., 4 Edw. II., m. 8. 



« Pat. 11 Edw. II., p. 1., m. 6. 



