DOI Page / Citation link:
https://doi.org/10.11588/diglit.52829#0208
132
vp, and the Earle of Rutland brought vp the surnap, and laid it at the
boord’s end, which immediatelie was drawne, and caste by Master Rode,
marshall of the hall: and the queene washed, and after the archbishop,
and when the surnap was drawne off, she arose and stoode in the
middest of the palace hall: to whome the Earle of Sussex, in a goodlie
spice-plate, brought a void of spice and comfets.”*
^plvi'lTb and pepper-boxes were made very large, and placed on the
high table. “ Their shape was that of a tower, castellated and triple
turretted, into which all kinds of spices were placed, of which our
ancestors were inordinately fond. They were of the finest wrought
silver, parcel gilt, and were sometimes called ‘ standing pieces.’ ”f
were also pieces on which the taste and fancy of
goldsmiths were severely exercised. (These artists, it may be observed,
were, at the period of which we treat, held in high estimation, and
ranked with architects, sculptors, and other professors of the fine arts.)
The great salt-cellar was indeed the most prominent feature of the table;
and, placed in the centre, marked the degrees of the lord’s or squire’s
guests ; a distinction extending even to the viands, which it divided into
upper and lower messes: the dishes “ below the salt” were of inferior
quality,J and the wine sometimes circulated only through the upper
division. It was a characteristic of an upstart, that “ he never drank
below the salt,” i. e. with any person sitting below the salt.|| The
* Holingshed. f Testamenta Vetusta.
I “ It is thought good that no Pluvers be bought at noo season bot oonely in Chrys-
tynmas and principall feestes; and my lorde to be servyde therewith, and his boordend, and
non other; and to be boght for jd. a pece, or jd. ob. at moste.”—Northumberland Household
Book.
|| In “ Lord Fairfax’s orders for the servants of his household,” the usher of the hall is
vp, and the Earle of Rutland brought vp the surnap, and laid it at the
boord’s end, which immediatelie was drawne, and caste by Master Rode,
marshall of the hall: and the queene washed, and after the archbishop,
and when the surnap was drawne off, she arose and stoode in the
middest of the palace hall: to whome the Earle of Sussex, in a goodlie
spice-plate, brought a void of spice and comfets.”*
^plvi'lTb and pepper-boxes were made very large, and placed on the
high table. “ Their shape was that of a tower, castellated and triple
turretted, into which all kinds of spices were placed, of which our
ancestors were inordinately fond. They were of the finest wrought
silver, parcel gilt, and were sometimes called ‘ standing pieces.’ ”f
were also pieces on which the taste and fancy of
goldsmiths were severely exercised. (These artists, it may be observed,
were, at the period of which we treat, held in high estimation, and
ranked with architects, sculptors, and other professors of the fine arts.)
The great salt-cellar was indeed the most prominent feature of the table;
and, placed in the centre, marked the degrees of the lord’s or squire’s
guests ; a distinction extending even to the viands, which it divided into
upper and lower messes: the dishes “ below the salt” were of inferior
quality,J and the wine sometimes circulated only through the upper
division. It was a characteristic of an upstart, that “ he never drank
below the salt,” i. e. with any person sitting below the salt.|| The
* Holingshed. f Testamenta Vetusta.
I “ It is thought good that no Pluvers be bought at noo season bot oonely in Chrys-
tynmas and principall feestes; and my lorde to be servyde therewith, and his boordend, and
non other; and to be boght for jd. a pece, or jd. ob. at moste.”—Northumberland Household
Book.
|| In “ Lord Fairfax’s orders for the servants of his household,” the usher of the hall is