From The Feast Of
St. Michael To Quinquagesima The Cheese Is To Be Of Medium Quality.
From The Least Of
The Holy Cross in September until Lent the
pittancer must serve out to each monk three quarters of a pound
Of
cheese, if it is a feast of twelve lessons, and if it is a feast of
three lessons, whether a week-day or a vigil, the pittancer is to
give each monk but half a pound of cheese. He is also to give all
the monks during Advent nine pounds of wax extra allowance, and it
is not proper that the pittancer should weigh out cheese for any
one on a Friday unless it be a principal processional or duplex
feast, or a principal octave. It is also proper, seeing there is
no fast from the feast of Christmas to the octave of the Epiphany,
that every man should have his three quarters of a pound of cheese
per diem. Also, on Christmas and Easter days the pittancer shall
provide five dumplings per monk per diem, and one plate of sausage
meat, {53} and he shall also give to each of the servants on the
said two days five dumplings for each several day; and the said
pittancer on Christmas Day and on the day of St. John the Baptist
shall make a relish, {54} or seasoning, and give to each monk one
good glass thereof, that is to say, the fourth part of one {55} for
each monk - to wit, on the first, second, and third day of the feast
of the Nativity, the Circumcision, the Epiphany, and the
Purification of the Blessed Virgin; and the pittancer is to put
spice in the said relish, and the cellarer is to provide wine and
honey, and during infirmary time those who are being bled are to
receive no pittance from the pittancer.
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