Also grown were sweet potatoes,
artichokes, cabbages, turnips, broad beans, peas, pumpkins,
cucumbers, radishes, carrots, celery, parsnips, onions, garlic,
leeks, endive, capers, spinach, sorrel, lettuce, parsley, mustard,
cress, sage, tarragon, fennel, thyme, mint, savory, rhubarb, and
medicinal herbs. The well-to-do started to grow apricots, peaches,
and oranges under glass. Sugar was used to make sweet dishes.
Toothpicks made of brass or silver or merely a stiff quill were
used. After the meal, some men and women were invited for
conversation in a withdrawing or drawing chamber. Some might take
a walk in the gardens. After the upper table was served, the food
was sent to the great hall to the steward and high household
officers at the high table and other servants: serving men and
women, bakers, brewers, cooks, pot cleaners, laundresses,
shepherds, hogherds, dairy maids, falconers, huntsmen, and stable
men. What was left was given to the poor at the gates of the
house. Great chambers were used primarily for meals, but also for
music; dancing; plays; masques; playing cards, dice, backgammon,
or chess; and daily prayers if there was no chapel.
The idea of a long gallery was copied from Henry VII and was used
for exercise, recreation such as music and dancing, and private
conversations. Without the necessity of fortifications, the estate
of a noble or gentleman could spread out to include not only a
garden for the kitchen, but extensive orchards and beautiful
formal gardens of flowers and scrubs, sometimes with fountains and
maybe a maze of hedges.
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