84 THE KEIGN OF ELIZABETH 



The small copyholder's house is described by Bishop Hall as 

 being : 



" Of one bay's breadth, God wot, a silly cote 

 Whose thatched spars are furred with sluttish soote 

 A whole inch thick, shining like blackmoor's brows 

 Through smoke that downe the headlesse barrel blows, 

 At his bed's feete feeden his stalled teame, 

 His swine beneath, his pullen o'er the beame." 



The outside walls were made of timber uprights and cross-beams, 

 forming raftered panels which were thickly daubed with clay. 

 But the fare which the small copyholder enjoyed was at least as 

 plentiful as that of landless labourers in modern times. In one of 

 the Elizabethan pastoral poems a noble huntsman finds shelter 

 under a shepherd's roof. The food, even if something is allowed 

 for Arcadian licence, was good, though, in the language of the day, 

 it consisted mainly of " white meat." The guest was supplied 

 with the best his host could provide : 



" Browne bread, whig, bacon, curds, and milke, 

 Were set him on the borde." 



Fresh butcher's meat was rarely seen on the table. Of the " Martyl- 

 mas beef," hung from the rafters and smoked, Andrew Borde * 

 thought little. If, he says, a man have a piece hanging by his side 

 and another in his belly, the piece which hangs by his side does 

 him more good, especially if it is rainy weather. Bacon, souse, and 

 brawn were the peasant's meat. " Potage," Borde elsewhere writes, 

 " is not so moch used in all Crystendom as it is used in England." 

 It was part of the staple diet of the peasant, whether made of the 

 liquor in which meat had been boiled, thickened with oatmeal, and 

 flavoured with chopped herbs and salt, or made from beans or 

 pease. Oatmeal porridge, and " fyrmente," made of milk and 

 wheat, were largely used. His bread was generally made of wheat 

 and rye, often mixed, as Best states, 2 with pease a peck of pease 

 to a bushel of rye, or two pecks of pease to the same quantity of 

 rye and wheat. Even " horse-bread," as Borde calls it, 3 made of 

 pease and beans, was better than the mixture of acorns which 

 Harrison says 4 was eaten in times of dearth. Yet the husbandman 

 had his f eastings, such as " bridales, purifications of women and 

 such od meetings, where it is incredible to tell what meat is 

 consumed and spent." 



1 Andrew Borde's Dyetary (1542), ch. xvi. z Farming Book, p. 104. 

 3 Borde's Dyetary, ch. xi. * Description, ch. vi. 



