Costly imported spices such as cinnamon, cloves,
nutmeg, ginger, pepper, and a small quantity of sugar were kept in
chests. Pepper was always on the table to disguise the taste of
tainted meat. Drinks included wine, ale, cider from apples, perry
from pears, and mead. People carried and used their own knives.
There were no forks. Spoons were of silver or wood. People also
ate with their fingers and washed their hands before and after
meals. It was impolite to dig into the salt bowl with a knife not
previously wiped on bread or napkin, which was linen. It was
unmannerly to wipe one's knife or one's greasy fingers on the
tablecloth or, to use the tablecloth to blow one's nose. Feasts
were stately occasions with costly tables and splendid apparel.
There were practical jokes, innocent frolics, and witty verbal
debating with repartee. They played chess, checkers, and various
games with cards and dice. Most people could sing and some could
play the lute.
Lighting of the hall at night was by oil lamps or candles on
stands or on wall fixtures. For outside activities, a lantern [a
candle shielded by a metal cage with panels of finely shaved horn:
lant horn] was used. The residence of the lord's family and guests
was at a screened off area at the extreme end of the hall or on a
higher floor. Chests stored garments and jewels. Iron keys and
locks were used for chests and doors.
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