278 NATURE AND WOODCRAFT. 



and Roe still held the woods or the hills, and 

 venison in season was always welcome. Every 

 religious house had its Fish-stew, as had the old 

 Halls, and both monks and barons kept their 

 " noble and deynteous fyssche" for fast-days, 

 feasts, and general use. "Full many a fair 

 partrich had they in mewe, and many a breme 

 and many a luce in stewe." 



The " partrich " was the Partridge, though it 

 was much easier and profitable to keep domestic 

 pigeons in store than wild game-birds in pound. 

 There were good reasons other than luxury and 

 comfort for setting such store by the delicacies 

 of fresh fish and flesh. The prevalent diet has 

 already been referred to, and there is no wonder 

 that anything that would vary or palliate it 

 was eagerly cultivated. But there was another 

 reason. Those who were too poor to afford salt 

 meat subsisted upon rye-bread and fish, and, 

 what with the indigestible food of the rich and 

 the too meagre diet of the poor, ague was of 

 terrible frequency and leprosy common. These 

 must be ascribed to the unwholesome food and 

 privations of the people, for both disappeared as 

 esculent vegetables came to be cultivated, and 

 salted provisions fell into disrepute. 



