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was covered by fine fabric or feathers. Some of the more distinguished or high rank men wore small capes with big-edged collars. The men also wore some kind
of short perfumed gloves Fashions: Women and Men.
b. The Housing
Halsall’s Of The Manner Of Building And Furniture Of Our Houses states the houses of the nobles usually were made from brick, hard stone and timber.
The ancient houses of the monarch were made by strong timber. The houses would contain some large rooms which usually were made by either of brick or
hard stone, or both. The office of the nobles was usually a little bit far from their home or their lodgings. The office and the house of the nobles were likewise
wrought with brick and hard stone, as provision may best be made. It was so magnificent and stately as the house of a baron often matches in their days with
some honours of the monarch in old time. There were a lot of furniture in the noblemens houses. The common
furniture in the nobles’ house were arras, rich hangings of tapestry, silver vessels, and so much other plate as may furnish various cupboards Of The Manner Of
Building And Furniture Of Our Houses.
c. The Food
Christmon’s Banquets and Feasts states that food in the 16
th
century could be regarded as the center of development of a society. In spite of showing the
prosperity, it also was showing the royalty and peasantry among society. PLAGIAT MERUPAKAN TINDAKAN TIDAK TERPUJI
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Halsall’s Of The Food And Diet Of The English describes in the sixteenth century, the banquets that were eaten by the nobles were so big. Generally they
employed so many servants, even for the oddest job tasks, for example the servants were asked to get fresh bread and replace it with the old bread that had gotten stale
during the meal. Only the royal and the wealthy family in those days could afford to have such a feast. Their food also consisted principally of beef, and such meat
as the butcher sold like mutton, veal, lamb, pork etc. In daily they also brought the bread made of wheat to the table, whereof the first and most excellent is the
manchet, which commonly called white bread. The beer that was used at noblemens tables in their fixed and standing
houses commonly a year old, or peradventure of two years tuning or more; but this was not general. It was also brewed in March, and therefore called March
beer. Their drink, whose force and continuance was partly touched already, was made of barley, water, and hops, sodden and mingled together, by the industry of
our brewers in a certain exact proportion. In some places of England there was a kind of drink made of apples which they called cider or pomage, and there was a
kind of drink that made of pears which they called perry. Both were grounded and pressed mechanically Of The Food And Diet Of The English.
d. The Life
