t think of casting it away until
you must."

Arthur grew joyful again as he felt the strength of the good
sword in his hand, and the two rode cheerfully forward through
the country.

[Illustration: The Shield]

[Illustration] THE GREAT FEAST & WHAT FOLLOWED

Although Arthur had been crowned king, he was by no means sure
that all the nobles of the land would accept him as ruler. In
accordance with the custom of the time, he gave a feast in order
to find out who were his friends and who his enemies. All who
came to the feast would, he supposed, consent to be his
followers.

He chose the largest hall in London, and had the walls hung with
rich cloths. Upon the floor, strewn with rushes, were placed
trestles, and across these, boards were laid. Upon them fine
white linen was spread, and golden saltcellars, wine-bowls, and
water-jugs set about.

When the guests assembled there were so many that Arthur was
delighted, for he thought they were all his friends. He sat at
the head of one table, and Sir Hector sat at the head of the
other. Arthur wore a gold crown on his head, but it was no
brighter than his hair, and the blue turquoises with which it was
set were no bluer than his eyes. From his shoulders to the ground
hung a magnificent red robe with gold dragons embroidered upon
it.

The cooks and squires came in from the kitchen carrying food,
their ruddy faces beaming from the heat of the fires. First of
all, sixty boars' heads were borne in on silver platters. Then
followed, on golden dishes, peacocks and plovers which had been
so skillfully cooked that their bright colors were preserved.
After the guests had eaten all they cared for of this food, tiny
roasted pigs were brought in, and set on all fours upon the
tables. By this time, all the gold and silver goblets which had
been filled with wine needed refilling. Then the squires carried
in beautiful white swans on silver platters, and roasted cranes
and curlews on plates that glowed like the sun. After that came
rabbits stewed in sweet sauce, and hams and curries. The last
course consisted of tarts and preserves, dates and figs and
pomegranates.

The supper began about five o'clock, and the guests ate and drank
into the night. Although it was past Easter time, the weather was
a little cold, and so upon the stone flagging between the two
long tables the king ordered fires to be lighted. The bright
flames darted up, flashing on the gold threads woven in