s for other purposes, but
fortunately this was never done. On the opposite side of the quadrangle
are the houses of the Brethren. Each dwelling consists of two rooms and
a pantry, and has a garden attached.

The Brethren's Hall stands on the north side of the quadrangle, and is
a portion only of the old "Hundred Mennes Hall"; but enough is left to
enable one to form a good idea of the original apartment, which measured
36 feet by 24 feet, until a portion was cut off to provide rooms for the
Master, who is now lodged in a modern dwelling outside the gates. At the
east end of the hall is a table where the officials sat, those for the
Brethren being ranged along the sides. Some black-leather jacks,
candlesticks, salt-cellars, pewter dishes, and a dinner bell, all dating
from Beaufort's time, are still carefully preserved. At the opposite end
of the hall is a screen with the minstrels' gallery above, whence, on
high days and holidays, the Brethren were enlivened with music during
their feastings. The chief festivals of the year were All Saints' Day,
Christmas Day, New Year's Day, Twelfth Day, and Candlemas Day, on which
occasions the Brethren had "extraordinary commons, and on the eve of
which days they had a fire of charcoal in the Common Hall, and one jack
of six quarts and one pint of beer extraordinary, to drink together by
the fire. And on the said feast-day they had a fire at dinner, and
another at supper in the said hall, and they had a sirloin of beef
roasted, weighing forty-six pounds and a half, and three large
mince-pies, and plum broth, and three joints of mutton for their supper,
and six quarts and one pint of beer extraordinary at dinner, and six
quarts and one pint of beer after dinner, by the fireside; six quarts
and a pint at supper, and the like after supper." During Lent, each
brother had eight shillings paid to him instead of commons, and on Palm
Sunday the Brethren had a "green fish, of the value of three shillings
and fourpence, and their pot of milk pottage with three pounds of rice
boiled in it, and three pies with twenty-four herrings baked in them,
and six quarts and one pint of beer extraordinary". On Good Fridays they
had at dinner "in their pot of beer a cast of bread sliced, and three
pounds of honey, boiled together, which they call honey sop". Beneath
the hall is a fine vaulted cellar, of ample proportions, a worthy
resting-place for the stock of St. Cross ale.

[Illustration: THE BRETHREN'S