ned[251] to it, and the distinction of ranks and
trades affords matter of the greatest interest and of the highest
importance to the antiquarian. There can be but little doubt that the
custom of Tara was the custom of all the other kings and chieftains, and
that it was observed throughout the country in every family rich enough
to have dependents. This division of food was continued in the Highlands
of Scotland until a late period. Dr. Johnson mentions it, in his _Tour
in the Hebrides_, as then existing. He observes that he had not
ascertained the details, except that the smith[252] had the head.

The allowance for each day is also specified. Two cows, and two
_tinnes_,[253] and two pigs was the quantity for dinner. This allowance
was for a hundred men. The places which the household were to occupy
were also specified; so that while all sat at a common table,[254] there
was, nevertheless, a certain distinction of rank. At Tara there were
different apartments, called _imdas_, a word now used in the north of
Ireland to denote a couch or bed. The name probably originated in the
custom of sleeping in those halls, on the benches which surrounded them,
or on the floor near the fire-place. In the ground plan of the
banqueting hall at Tara, the house is shown as divided into five parts,
which are again divided into others. Each of the two divisions extending
along the side wall, is shown as subdivided into twelve _imdas_, which
here mean seats; the central division is represented as containing three
fires at equal distances, a vat, and a chandelier.

Benches were the seats used, even by persons of rank, until a late
period. In the French Carlovingian romances, even princes and great
barons sat on them. Chairs were comparatively rare, and only used on
state occasions, as late as the twelfth century. Wright gives some
curious woodcuts of persons conversing together, who are seated on
settles, or on seats formed in the walls round the room; such as may
still be seen in monastic cloisters and the chapter houses of our old
cathedrals. Food which had been roasted was probably handed round to the
guests on the spit on which it had been cooked.[255] Such at least was
the Anglo-Saxon fashion; and as the Irish had spits, and as forks were
an unknown luxury for centuries later, we may presume they were served
in a similar manner. The food was varied and abundant, probably none the
less wholesome for being free from the Anglo-Norman refine