d hydes. The third thing they tell of is, the
exchange of treene platers (so called, I suppose, from tree or wood)
into pewter, and wooden spoons into silver or tin. For so common were
all sorts of treene vessels in old time, that a man should hardly find
four pieces of pewter (of which one was peradventure a salt) in a good
farmer's house." Description of Britain, chap. x. Again, in chap. xvi.:
"In times past, men were contented to dwell in houses builded of sallow,
willow, etc.; so that the use of the oak was in a manner dedicated
wholly unto churches, religious houses, princes' palaces, navigation,
etc., but now sallow, etc., are rejected, and nothing but oak any where
regarded. And yet see the change; for when our houses were builded of
willow, then had we oaken men; but now that our houses are come to
be made of oak, our men are not only become willow, but a great many
altogether of straw, which is a sore alteration. In these the courage of
the owner was a sufficient defence to keep the house in safety; but now
the assurance of the timber must defend the men from robbing. Now have
we many chimnies; and yet out tender**** complain of rheums, catarrhs,
and poses; then had we none but reredosses, and our heads did never
ache. For as the smoke in those days was supposed to be a sufficient
hardening for the timber of the house, so it was reputed a far better
medicine to keep the good man and his family from the quacke or pose,
wherewith, as then, very few were acquainted." Again, in chap. xviii.:
"Our pewterers in time past employed the use of pewter only upon dishes
and pots, and a few other trifles for service; whereas now, they are
grown into such exquisite cunning, that they can in manner imitate by
infusion any form or fashion of cup, dish, salt, or bowl or goblet,
which is made by goldsmith's craft, though they be never so curious, and
very artificially forged. In some places beyond the sea, a garnish of
good flat English pewter (I say flat, because dishes and platers in
my time begin to be made deep, and like basons, and are indeed more
convenient, both for sauce and keeping the meat warm) is almost esteemed
so precious as the like number of vessels that are made of fine silver."
If the reader is curious to know the hour of meals in Queen Elizabeth's
reign, he may learn it from the same author. "With us the nobility,
gentry, and students, do ordinarily go to dinner at eleven before
noon, and to supper at five, or b