more convenient dress, than the garb of the Normans, whose under garment was a long doublet, so loose as to resemble a shirt or wagoner’s frock, covered by a cloak of scanty dimensions, neither fit to defend the wearer from cold or from rain, and the only purpose of which appeared to be to display as much fur, embroidery, and jewellery work, as the ingenuity of the tailor could contrive to lay upon it. The Emperor Charlemagne, in whose reign they were first introduced, seems to have been very sensible of the inconveniences arising from the fashion of this garment. “In Heaven’s name,” said he, “to what purpose serve these abridged cloaks? If we are in bed they are no cover, on horseback they are no protection from the wind and rain, and when seated, they do not guard our legs from the damp or the frost.”
Nevertheless, spite of this imperial objurgation, the short cloaks continued in fashion down to the time of which we treat, and particularly among the princes of the House of Anjou. They were therefore in universal use among Prince John’s courtiers; and the long mantle, which formed the upper garment of the Saxons, was held in proportional derision.
The guests were seated at a table which groaned under the quantity of good cheer. The numerous cooks who attended on the Prince’s progress, having exerted all their art in varying the forms in which the ordinary provisions were served up, had succeeded almost as well as the modern professors of the culinary art in rendering them perfectly unlike their natural appearance. Besides these dishes of domestic origin, there were various delicacies brought from foreign parts, and a quantity of rich pastry, as well as of the simnel-bread and wastle cakes, which were only used at the tables of the highest nobility. The banquet was crowned with the richest wines, both foreign and domestic.
But, though luxurious, the Norman nobles were not generally speaking an intemperate race. While indulging themselves in the pleasures of the