red, French, etc., which amount to about fifty-six sorts, according to the number of regions from whence they came, but also of the thirty kinds of Italian, Grecian, Spanish, Canarian, etc., whereof vernage, catepument, raspis, muscadell, romnie, bastard lire, osy caprie, clary, and malmesey, are not least of all accompted of, because of their strength and valour.  For, as I have said in meat, so, the stronger the wine is, the more it is desired, by means whereof, in old time, the best was called theologicum, because it was had from the clergy and religious men, unto whose houses many of the laity would often send for bottles filled with the same, being sure they would neither drink nor be served of the worst, or such as was any ways mingled or brewed by the vinterer:  nay, the merchant would have thought that his soul should have gone straightway to the devil if he should have served them with other than the best.  Furthermore, when these have had their course which nature yieldeth, sundry sorts of artificial stuff as ypocras and wormwood wine must in like manner succeed in their turns, beside stale ale and strong beer, which nevertheless bear the greatest brunt in drinking, and are of so many sorts and ages as it pleaseth the brewer to make them.

The beer that is used at noblemen’s tables in their fixed and standing houses is commonly a year old, or peradventure of two years’ tunning or more; but this is not general.  It is also brewed in March, and therefore called March beer; but, for the household, it is usually not under a month’s age, each one coveting to have the same stale as he may, so that it be not sour, and his bread new as is possible, so that it be not hot.

The artificer and husbandman makes greatest account of such meat as they may soonest come by, and have it quickliest ready, except it be in London when the companies of every trade do meet on their quarter days, at which time they be nothing inferior to the nobility.  Their food also consisteth principally in beef, and such meat as the butcher selleth—­that is to say, mutton, veal, lamb, pork, etc., whereof he findeth great store in the markets adjoining, beside sows, brawn, bacon, fruit, pies of fruit, fowls of sundry sorts, cheese, butter, eggs, etc., as the other wanteth it not at home, by his own provision which is at the best hand, and commonly least charge.  In feasting also, this latter sort, I mean the husbandmen, do exceed after their manner, especially at bridals, purifications of women, and such odd meetings, where it is incredible to tell what meat is consumed and spent, each one bringing such a dish, or so many with him, as his wife and he do consult upon, but always with this consideration, that the lesser friend shall have the better provision.  This also is commonly seen at these banquets, that the good man of the house is not charged with anything saving bread, drink, sauce, house-room, and fire.  But the artificers