Its CtLstoms. 99 



survived her liusbaiid obtained half liis property. It was only 

 in very early ages that the morgen gift reverted to the donor 

 in the event of his wife's sterility. Women both inherited 

 and disposed of property, and appear frequently in Domesday 

 as tenants in capite. A widow was protected by legal penalties, 

 varying in proportion to her rank, from violation or other 

 wrongs. 



The food of the period was, as now, a mixture of animal and 

 vegetable diet. Oxen, sheep, swine, fowls, deer, goats, hare, 

 and fish, but principally pork and eels, supplied the former, so 

 that the landed estates were often bounded by eel dykes, and 

 the woods teemed with pigs. Horseflesh, at first used, soon 

 became unfashionable. Barley bread, eaten warm, the dearer 

 loudas of wheat flour, milk, cheese, eggs, and fruit were other 

 portions of diet. Lac acidum, or butter milk, was consumed as 

 a beverage from Hokeday to Michaelmas, and lac dulce, or new 

 milk, from Michaelmas to Martinmas. Salt and honey were 

 greatly valued, the former chiefly as a preservative of the 

 winter's store of meat, the latter as a relish. Salt pans are 

 constantly mentioned in the grants of lands ; and some pious 

 donor endowed a monastery with the produce of beans, salt, 

 and honey from certain of his lands. Ale and mead were the 

 most favoured drinks. The first named was of three kinds, 

 the clear, the Welsh, and the mild. 



The " ceapealethelum " was the prototype of the modern ale- 

 house, and frequented by all classes save the priest. 



The dinner table of the lord's house was often laid with a 

 cloth, and its utensils consisted of a horn, bowl, dish, knife, 

 sometimes a spoon, never a fork. The ladies and gentlemen 

 seated themselves on the rude benches and settles. An attend- 

 ant, holding the meat on a spit, knelt in turn to each guest, 

 who cut off his portion and deposited it on the dish held by a 

 second person. Dinner ended, the tables were removed, and 

 the drinking continued until evening. 



The dress of the lady consisted of coloured tunics, linen web, 

 cuff ribands, covering mantle and jewelled ornaments ; and the 

 Saxon terms mantle, kirtle, and gown still survive. There 

 were no attempts to display a fine waist or a white neck. The 



