Haertel—Social Conditions in Southern Bavaria. 1061 
turnips. 1 As sheep, swine and cattle were raised, 2 mutton, 
pork and beef must have been common articles of food. A 
feast for an especially joyous occasion is described as follows 3 : 
First course, sauerkraut, which has been packed away with 
meat, both fat and lean; second course, a good mellow cheese, 
and a goose that has been roasted on the spit; then one fried 
chicken, and one boiled chicken. Besides these, there were 
many other dishes, the character of which is however not indi¬ 
cated. When the son comes home after a long absence, his 
father can offer him nothing better than fried or broiled chick¬ 
en. 4 Fish is mentioned as a special luxury for the nobleman, 5 
likewise the Austrian clamirre® and white buns. 7 Cake is 
mentioned only as being present on the table of the robbers at 
the wedding feast. 8 
The Bavarian peasant is temperate in drinking, according to 
Wernher, for, when Helmbrecht wishes to give his son a feast, 
he has nothing to drink but water; but, if he had had any wine, 
his son would have had it set before him. 9 Wernher empha¬ 
sizes this lack of wine, which is plentiful among the knights. 
After the returned son has been home for a week, he has to 
draw his belt up three notches because he has had no wine. 10 
Beer is occasionally mentioned. 11 
The man of the thirteenth century was a big eater 12 , but it 
was considered bad manners to loosen one’s belt at table 13 or to 
blow the foam off the beer before drinking 14 . Before sitting 
down to a meal, a well-bred man washes his hands 15 . 
*L. 1361. 
2 L. 282. 
3 LI. 867 ff. 
4 L. 772. 
5 LI. 462, 783, 1606. 
6 L. 445. The clamirre is a sandwich enclosing calves’ brain or fruit, 
the whole being baked in lard. 
7 L. 478. 
8 L. 1548. 
9 LI. 891 ff. 
10 L. 1118; also see 1. 793. 
11 LI. 1401 et al. 
12 LI. 1552 ff. 
13 L. 1152. 
14 L. 1166. 
15 LI. 861, 784. 
