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Description: | The top table is raised on a dais to show the importance of the people who sat here. Some consideration to detail was given to this table but not much. The table is a typical three-legged trestle type with two tapering legs at the front and a single leg at the back. The refinement of this table is shown in the decorated stretcher carved with simple gothic design and a plain insert panel.The way the table was laid was of far more importance than the furniture itself. To ensure that the table was correctly set, several members of the household underwent great ritual. Firstly a heavy linen cloth was placed over the table followed by a fine white cloth know as nappes. Using his smoothing rod the Pantler ensured the nappe was placed evenly. With the Steward present the Pantler could now place the settings.All settings had to face out towards the hall, except for the €˜reward€™ end of the table, reserved for guests and set at the right hand of the Lord€™s settings. Each setting started from the Lord€™s in the centre of the table and had the following items placed, exactly the same for each diner.A pewter trencher in the centre, a sharp eating knife placed onto a napkin directly to the right of the knife and all covered over by folding the napkin. Then two fresh manchet buns sliced horizontally and placed above and to the left of the trencher. Finally one fine, damask linen napkin, placed folded, over the trencher. The Pantler would then position one pewter salt to the right of the Lord€™s place and a second to the front of the €˜reward€™ setting. Following the laying of the top table the rest of the hall could be readied for the meal. | Subjects: | Country Estates | Source: | Lincolnshire County Council | Identifier: | http://www.lincstothepast.com/Records/Re... | Go to resource |
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