As to the drink used at those feasts, particularly in Britain it seems probable, that before the introduction of agriculture into the island, mead, or honey diluted with water, was the only strong liquar known to its inhabitants, as it was to many other ancient nations in the same circumstances. This continued to be a favourite beverage among the ancient Britons and their posterity, long after they had become acquainted with other liquors, (See Mead.) After the introduction of agriculture, ale or beer became the most general drink of all the British nations who practised that art, as it had long been of all the Celtic people on the continent, (See Ale.) If the Phoenicians or Greeks imported any wine into Britain, it was only in very small quantities; that liquor being very little known in this island before it was conquered by the Romans. The drinking vessels of the Gauls, Britons, and other Celtic nations, were for the most part made of the horns of oxen and other animals; but those of the Caledonians consisted of large shells, which are still used by some of their posterity in the Highlands of Scotland.

The dishes in which the meat was served up were either of wood or earthenware, or a kind of baskets made of osiers. These last were most used by the Britons, as they very much excelled in the art of making them, both for their own use and for exportation. The guests sat in a circle upon the ground, with a little hay, grass, or the skin of some animal, under them. A low table or stool was set before each person, with the portion of meat allotted to him upon it. In this distribution, they never neglected to set the largest and best pieces before those who were most distinguished for their rank, their exploits, or their riches. Every guest took the meat feet before him in his hands, and, tearing it with his teeth, led upon it in the best manner he could. If any one found difficulty in separating any part of his meat with his hands and teeth, he made use of a large knife, that lay in a particular place for the benefit of the whole company. Servants, or young boys and girls, the children of the family, stood behind the guests, ready to help them to drink, or any thing they wanted.

As the ancient Britons greatly excelled, and very much delighted in, music, all their feasts were accompanied with the:oys of song, and the music of harps. In the words of Ossian, (vol. ii. p. 9, etc.) "whenever the feast of shells is prepared, the songs of bards arise. The voice of sprightly mirth is heard. The trembling harps of joy are strung. They sing the battles of heroes, or the heaving breasts of love." Some of the poems of that illustrious British bard appear to have been composed in order to be sung by the hundred bards of Fingal, at the feasts of Selma, (see vol. i. p. 87, 209.) Many of the songs of the bards, which were sung and played at the feasts of the ancient Britons, were of a grave and solemn strain, celebrating the brave actions of the guests, or of the heroes of other times; but these were sometimes intermixed with sprightly and cheerful airs, to which the youth of both sexes danced. It has been observed by some authors, that no nation comes near the English in the magnificence of their feasts. Those made at our coronations, instalments, consecrations, etc. transcend the belief of foreigners; and yet it is doubted whether those now in use are comparable to the feasts of former ages.

William the Conqueror, after he was peaceably settled on the throne of England, sent agents into different countries, to collect the most admired and rare dishes for his table; by which means, says John of Salisbury, this island, which is naturally productive of plenty and variety of provisions, was overflowed with every thing that could inflame a luxurious appetite. The same writer tells us, that he was present at an entertainment which lasted from three p. m. to midnight, at which delicacies were served up, which had been brought from Constantinople, Babylon, Alexandria, Palestine, Tripoli, Syria, and Phoenicia. These delicacies were doubtless very expensive. Thomas Becket (says his historian Fitz-Stephen) gave £5, equivalent to £75 at present, for one dish of eels. The sumptuous entertainments which the kings of England gave to their nobles and prelates, at the festivals of Christmas, Easter, and Whitsuntide, in which they spent a great part of their revenues, contributed very much to diffuse a taste for profuse and expensive banqueting. It was natural for a proud and wealthy baron to imitate, in his own castle, the enteitain-ments he had seen in the palace of his prince. Many of the clergy, too, both seculars and regulars, being very rich, kept excellent tables.

Ancient Persian Soldiers 1.

Ancient Persian Soldiers 2.

The monks of St. Swithin's, at Winchester, made a formal complaint to Henry II. against their abbot, for taking away three of the 13 dishes they used to have every day at dinner. The monks of Canterbury were still more luxurious: for they had at least 17 dishes every day, besides a dessert; and these dishes were dressed with spiceries and sauces, which excited the appetite as well as pleased the taste. Great men had some kinds of provisions at their tables, that are not now to be found in Britain.

When Henry II. entertained his own court, the great officers of his army, with all the kings and great men of Ireland, in Dublin, at the feast of Christmas, A. D. 1171, the Irish princes and chieftains were quite astonished at the profusion and variety of provisions which they beheld, and were with difficulty prevailed upon by Henry to eat the flesh of cranes, a kind of food to which they had not been accustomed. In the remaining monuments of this period, we meet with the names of several dishes, as dellegrout, maupigyrnurn, karumpie, etc. the composition of which is now unknown.