For the brewing of the ale the wardens bought many
quarters of malt out of the church stock, but much, too, was donated
by the parishioners for the occasion. Breasts of veal, quarters of fat
lambs, fowls, eggs, butter, cheese, as well as fruit and spices, were
also purchased. Minstrels, drum players and morris-dancers were
engaged or volunteered their services. In the church-house, or church
tavern, a general-utility building found in many parishes, the great
brewing crocks were furbished, and the roasting spits cleaned. Church
trenchers and platters, pewter or earthen cups and mugs were brought
out for use; but it was the exception that a parish owned a stock of
these sufficient for a great ale. Many vessels were borrowed or hired
from the neighbors or from the wardens of near-by parishes, for, as
will presently be seen, provident churchwardens derived some income
from the hiring of the parish pewter as well as money from the loan of
parish costumes and stage properties. When the opening day arrived
people streamed in from far and wide. If any important personage or
delegation from another village were expected, the parish went forth
in a body with bag-pipes to greet them, and (with permission from the
ecclesiastical authorities) the church bells were merrily rung out.
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