Chapter III: Part 3

The art of making woollen cloth, which was known to the Britons, was, by this time, brought to perfection in England, especially in the south. This seat of manufacture must have been handy to the fuller's-earth pits of Nutfield, where fuller's-earth has been for centuries dug:--"While Bradford was still the little local centre of a wild hill tract in pastoral Yorkshire, the 'grey cloths of Kent' kept many a loom at work in the homesteads of Tenterden, and Biddenden, and Cranbrook, and all the other little mediæval towns that dot the Weald with their carved barge-boards and richly-moulded beams." (_Saturday Review_, No. 182.) The distaff and the spindle, which appear to have been anciently the type, and symbol, and the insignia of the softer sex in nearly every age and country, were in the Saxon times still more conspicuous as the distinguishing badge of the female sex. Among our Saxon ancestors the "spear-half" and the "spindle-half" expressed the male and female line; and the spear and the spindle are to this day found in their graves.

The Saxons had the arts of dyeing of purple and various colours; and the Saxon ladies were eminent for their embroidery. There are descriptions extant of a robe of purple embroidered with large peacocks in black circles; and a golden veil worked with the siege of Troy, the latter a king's bequest to Croyland Abbey, where it was to be hung up on his birthday. The standards were also beautifully worked: the Danish standard, called the Raefen, was woven in one night by the three sisters of Ubbo, the Danish leader. The standard of Harold, the last Saxon sovereign of England, was the figure of a warrior richly embroidered with precious stones. In the Anglo-Saxon, and even in late periods, men worked at embroidery, especially in abbeys. At this time the dressing of hides and working in leather was practised to a great extent by the shoewright; and the wood-workman, answering to our modern carpenter, was also in general estimation. Sandals were worn by the early Saxons: there exists a print of one, made of leather, partly gilt, and variously coloured, and for the left foot of the wearer; so that "rights and lefts" are only a very old fashion revived.

The art of smelting iron was known in England during the Roman occupation; and in many ancient beds of cinders, the refuse of iron-works, Roman coins have been found. Cæsar describes iron as being so rare in Britain, that pieces of it were employed as a medium of exchange; but a century later it had become common, since in Strabo's time it was an article of exportation. There is reason to believe that the Romans worked iron ore in the hills of South Wales, as they undoubtedly did in Dean Forest, where ancient heaps of slag have occasionally been struck upon. Remains of ancient iron furnaces have also been found in Lancashire, Staffordshire, and Yorkshire.[17]

The working in steel was also practised in Britain before the Norman Conquest; and we are told that not only was the army of Harold well supplied with weapons and defensive armour of steel, but that every officer of rank maintained a smith, who constantly attended his master to the wars, and took charge of his arms and armour, and had to keep them in proper repair.

The inventions attributed to Alfred must be noticed. It will be remembered how he measured time by graduated wax-tapers--the consumption of an inch denoting twenty minutes; but the wind rushing through windows, doors, and crevices of the royal palace, or the tent-coverings, sometimes wasted them, and disordered Alfred's calculations. He then inclosed his tapers in lanterns of horn and wood; but their invention has been attributed to an earlier period, from some Latin verses attributed to Aldhelm, Abbot of Malmesbury, in the seventh century. "Let not," say they, "the glass lantern be despised, or that made of a horn, hide, or thin skin, although a brass lamp may excel it." This passage has, however, sometimes been referred to the twelfth century.

Travelling, in the Saxon times, was very different from what it is in the present day: coaches were not invented, and the only vehicles which went upon wheels were carts and wagons, and these were very heavy and clumsy. Horseback was the only conveyance, so that the sick and infirm could hardly ever leave their houses. In those times there were very few roads upon which one could travel with safety. The Romans left excellent roads, which, however, were neglected, and they fell into decay. Marshes were perilous to cross: a bridge might be broken down, and when you tried to ford the stream, your horse might get out of his depth, and then he and his rider might be drowned. Sometimes the traveller had to pass through a dark forest, abounding with bears and wolves; and, at the end of his day's journey, instead of putting up at a comfortable inn, he was often compelled to stretch his cloak on the dark earth, in some wretched hut. And what was worst, the kings and princes were almost always at war with each other, and a stranger was constantly liable to be plundered and seized, or put to death by the contending parties.[18]

Stirrups and spurs were known to the Saxons; the Britons had bridles ornamented with ivory: a bit, presumed to have belonged to a British chief in the Roman service, is a jointed snaffle. The side-pieces, or branches, of curb bits, are of equal antiquity. The Saxons had very superb bridles, ornamented with plates of tin and pewter; and those for women's horses were lily-white. We have seen a bridle of Norman manufacture, said to have been on the horse which William Rufus rode when killed in the New Forest: it has blinkers, is very broad; and cloth, cut by a mould into rich patterns, is glued upon the leather. We read of Athelstan receiving valuable presents of running horses, with their saddles and bridles studded with gold; one of our earliest illustrations of horse-racing.

FOOTNOTES:

[15] Hoskins; _Encylopædia Britannica_, 7th edit.

[16] Just as Charles, Duke of Norfolk, in our day, was accustomed to feed his favourite dogs, by cutting pieces from joints on the dinner-table, and throwing them to the dogs on the polished floor of Arundel Castle.

[17] The chief iron-works of Sussex were in the Wealden strata, whence the iron ore was extracted from the argillaceous beds, and was smelted with charcoal made from the abundance of wood. At Buxted, near Lindfield, iron ordnance were made three centuries since by Ralph Hogge, assisted by Peter Bawde, a Frenchman, and his covenanted servant, John Johnson; and the memory of whose works, of which two specimens are still existing in the Tower of London, is preserved in

"Master Hogfe, and his man John, They did cast the first can-non."

(_W. D. Cooper, F.S.A., Archæologia_, vol. xxxvii. p. 483.)

Up to 1720, Sussex was the principal seat of the iron manufacture in England: the last furnace, at Ashburnham, was blown out in 1827. Kent was alike noted for its iron; and the last great work of its furnaces was the noble balustrades and gates which surround St. Paul's Cathedral, London: they were cast at Gloucester Furnace, Lamberhurst, and cost upwards of £11,202. "In the middle ages, and down even to a late date, while Dudley and Wolverhampton were obscure names, the forges of Kent and Sussex were all a-glow with smelting and hammering the iron which the soil still yields, although it is not worth the while of any one to work it. The discovery of the coalfields of Wales and Staffordshire gave the Kent and Sussex furnaces their deathblow, leaving the country dotted with forge and furnace farms, and deep holes, now filled with tangled underwood, from which the ore was brought." (_Saturday Review_, No. 182.) Kent and Sussex have no coal, and the iron manufacture left these counties when smelting with coal or coke began to supersede smelting with charcoal. Iron was also worked in Surrey. John Evelyn, in a letter to John Aubrey, dated February 8, 1675, states, that on the stream which winds through the valley of Wotton "were set up the first brass mills, for casting, hammering into plates, and cutting and drawing into wire, that were in England; also a fulling mill, and a mill for hammering iron, all of which are now demolished." The last of these mills gave its name to a small street or hamlet in the parish of Abinger, which to this day is called _the Hammer_.--_Curiosities of Science._ Second Series.

[18] In some parts of England, the _badness of the roads_ continued to our day, when mud and clay were almost as great hindrances as in the Saxon times. Kent and Sussex were specially ill-favoured in this respect. Defoe, after travelling through all the counties, tells us that the road from Tunbridge was "the deepest and dirtiest" in all that part of England; and hereabouts it was, not far from Lewes, that he describes a sight which he had never seen in any other part of England, "that going to church at a country village, he saw an ancient lady, and a lady of very good quality, drawn to church in her coach with six oxen; nor was it either frolic or humour, but mere necessity." In 1708, Prince George of Denmark journeyed from Godalming, through the Sussex mud to Petworth, to meet Charles VI. of Spain: it cost six hours to conquer the last nine miles of the way. At a later date, Horace Walpole calls Sussex "a fruitful country, but very dirty for travellers, so that it may be better measured by days' journeys than by miles; whence it was, that in a late order for regulating the wages of coachmen at such a price a day's journey from London, Sussex alone was excepted, as wherein shorter way or better pay was allowed." Yet, in this county, stage-coach travelling attained higher perfection than in the majority of the counties of England. "In these days of railroads, express trains, excursion trains, mail trains, parliamentary trains, and special trains, there is no great difficulty in making a tour in Sussex, without any very great outlay of expense or time."--_Quarterly Review._

MEALS--BRITISH, ANGLO-ROMAN, AND SAXON.

The Britons, we learn, made their table on the ground, on which they spread the skins of wolves and dogs. The guests sat round, the food was placed before them, and each took his part. They were waited upon by the youth of both sexes. They who had not skins were contented with a little hay, which was laid under them; they ate very little bread, but much meat, boiled, or broiled upon coals, or roasted upon spits, before fires kindled as gipsies do in these days. The best living appears to have been in South Britain, where venison, oxen, sheep, and goats were eaten; and ale or mead was the common drink. The whole family attended upon the visitors, and the master and mistress went round, and did not eat anything till their guests had finished their meal.

The Romans made little use of cattle as food; and the fattening of cattle for this specific purpose was unknown to them. Neither can we find evidence that beef and mutton were eaten by the Roman people generally. Pliny mentions the use of beef, roasted, or in the shape of broth, as a medicine, but not as food. Plautus speaks of beef and mutton as sold in the markets; but, amidst the immense variety of fish, flesh, and fowl, we hear little of the above meats in the Roman larder. Fish and game, poultry, venison, and pork, are often mentioned as elements of a luxurious banquet; but undoubtedly the common food of all classes was vegetable, flavoured with lard or bacon. Among the Romans the hare was held in great estimation. Alexander Severus had a hare daily served at his table; yet Cæsar says that in his time the Britons did not eat the flesh of hare.

"The Romans, after their colonization of Britain, must have enjoyed its great supplies of fish; with them its fine oysters were celebrities. They were fattened in pits and ponds by the Romans, who obtained the finest oysters from Ruterpiæ, now Sandwich, in Kent. The Roman epicures iced their oysters before eating them; the ladies used the calcined shell as a cosmetic and depilatory. Apicius is said to have supplied Trajan with fresh oysters at all seasons of the year. The Romans, according to Pliny, made _Ostrearii_, or loaves of bread baked with oysters. There is one secret we may well desire to learn from the Romans; namely, the manner of preserving oysters alive in any journey, however long or distant. The possession of this secret is the more extraordinary, as it is well known that a shower of rain will kill oysters subjected to its influence, or the smallest grain of quick-lime destroy their vitality."[19] Pliny records that one gentleman, Asinius Celer, gave 8,000 nummi (between 64_l_. and 65_l_. sterling) for one mullet, such as may now be bought in good seasons in London for sixpence! How the Anglo-Roman epicure must have enjoyed the mullet from our western coast! The lamprey was also with the Romans a pet fish: it is now rare. The celebrated Roman garum must here have been made in perfection. A Roman supper is thus described by the officer of the household of Theodosius:--"For the first course there were sea-hedgehogs, raw oysters, and asparagus; for the second, a fat fowl, with another plate of oysters and shell-fish; several species of dates, fig-peckers, roebuck, and wild boar, fowls encrusted with paste, and the purple shell-fish, then esteemed so great a delicacy. The third course was composed of a wild-boar's head, of ducks, of a _compôte_ of river-birds, of leverets, roast-fowls, Ancona-cakes, called _panes picandi_," which must have somewhat resembled Yorkshire pudding. The old Romans had their fancy bread as well as the moderns, as loaves baked with oysters, cakes like our rolls, and others. A sort, of nearly the same quality as our middle sort of wheaten bread, was sold, according to the calculation of antiquaries, at 3_s_. 2_d_. the peck-loaf, present money.

Before the arrival of the Romans, _mead_, that is, honey diluted with water, and fermented, was probably the only strong liquor known to the Britons; and it continued to be their favourite drink long after they had become acquainted with other liquors. Its manufacture was an important art; for the mead-maker was the eleventh person in dignity in the courts of the ancient princes of Wales, and took precedence of the physician.

Of Saxon living we have many details. The Saxons were noted for their hospitality. On the arrival of a stranger he was welcomed, and water was brought him to wash his hands; his feet were also washed in warm water. A curious law was enforced at this period respecting _host and guest_; if any one entertained a guest in his house three days, and the guest committed any crime during that period, his host was either to bring him to justice, or answer for it himself; and by another law, a guest, after two nights' residence, was considered one of the family, and his entertainer was to be responsible for all his actions.

The meal now assumed more regularity; the parties sat at large square tables, on long benches, according to rank; and by a subsequent law of Canute, a person sitting out of his proper place, was to be pelted from it with bones, at the discretion of the company, without the privilege of taking offence! The mistress of the house sat at the head of the table, upon a raised platform, beneath a canopy, and helped the provisions to the guests; whence came the modern title of _lady_, being softened from the Saxon _lief-dien_, or the server of bread. The tables were covered with fine cloths, some very costly; a cup of horn, silver, silver-gilt, or gold, was presented to each person; other vessels were of wood, inlaid with gold; dishes, bowls, and basins were of silver, gold, and brass, engraven; the benches and seats were carved and covered with embroidery; and some of the tables were of silver. All tables were square at this period; they were displaced by the old oaken table, of long boards upon tressels.

The food of the period consisted of meat and vegetables, and the tables were plentifully but plainly supplied. There were oxen, sheep, fowls, deer, goats, and hares, but hogs yielded a principal part of the provision. On this account, swine were allowed by charter to run and feed in the royal forests. All sorts of fish now taken, were eaten at the above time; herrings were preferred. The porpoise, now no longer eaten, was then preferred. Bread was made of barley; wheaten bread was a delicacy. Baking was understood, as well as cookery; and if a person ate anything half-dressed, ignorantly, he was to fast three days; and four, if he knew it. Roasted meat was a luxury; but boiling was general, and broiling and stewing were in use. Honey was used in most of the meals of this period, on which account, added to that of sugar not being brought to England until the fifteenth century, the wild honey found in the English woods became an article of importance in the forest charter. Fruit, beans, and herbs were commonly eaten; the only vegetable was kale-wort; peppered broths and soups, and a kind of _bouilli_, were esteemed; buttermilk or whey was used in the monasteries; and salt was employed in great quantities, both for preserving and seasoning all sorts of provisions.

In representations of Anglo-Saxon feasts, the men and women are seated apart at table; a person is cutting a piece of meat off the spit into a plate, held underneath by a servant; and cakes of bread, with oblong, square, and round dishes are on the table. Festivals were given to people on religious accounts; they kept it up the whole day on state occasions, and the feast was accompanied with music. The company sat on forms, the chief visitors seated in the middle, and the next in rank on the right and left. A dish on the table was set apart for alms for the poor; and when our Anglo-Saxon kings dined, the poor sat in the streets, expecting the broken victuals. At private parties, two persons eating out of the same dish was a peculiar mark of friendship. Forks were not invented, and our ancestors made use of their fingers; but, for the sake of cleanliness, each person was provided with a small silver ewer containing water, and two flowered napkins, of the finest linen. The dessert consisted of grapes, figs, nuts, apples, pears, and almonds.

In early baking the use of ovens was unknown; and when the _lady_ had kneaded the dough, it was toasted either upon a warm hearth, or bake-stone, as it was called, when later it was made of some metal. In Wales, bread is, or was, lately baked upon an iron plate, called a griddle. The earliest bakers were probably the monks, since bakehouses were commonly appended to monasteries; and the host, or consecrated bread, was baked by the monks with great ceremony. In a charge to the clergy, date 994, we find:--"And we charge you that the oblation (_i.e._ the bread in the Eucharist), which ye offer to God in that holy mystery, be either baked by yourselves, or your servants in your presence." Bakehouses were also appended to the churches; for, on taking down some part of the church at Crickhowell, county Brecon, a small room with an oven in it was discovered, which had long been shut up. Although the monks were early bakers, they do not appear to have fared much more sumptuously than the people on bread; for the Anglo-Saxon monks of the Abbey of St. Edmund, in the eighth century, ate barley bread, because the income of the establishment would not admit of the feeding twice or thrice a day on wheaten bread.

Elecampane, now known as the sweetmeat of childhood, was esteemed for ages in the domestic herbal. The leaves are aromatic and bitter, but the root is much more so. The former were used by the Romans as pot-herbs; and appear to have been held in no mean repute in after times, from the monkish line,--"_Elena campana reddit præcordia sana._" When preserved, it is still eaten as a cordial by Eastern nations; and the root is used in England to flavour the small sugar-cakes, which bear its name. It is tonic and stimulant.

Of the manufacture of Ale and Beer we have a record of the fifth century, directing it to be made without hops, instead of which various bitters were used. Ale is next mentioned in the laws of Ina, King of Wessex, who ascended, the throne about the year 680. It was the favourite drink of the Saxons and Danes; and so attentive were the Saxons to its quality, that in their time it was a custom in the city of Chester to place any person who brewed bad ale in a ducking-chair, to be plunged into a pool of muddy water, or be fined 4_s_. In the Saxon Dialogues, in the Cotton Library, a boy, in answer to the question, what he drank, replies, "Ale, if I have it; or water, if I have it not." He adds, that wine is the drink of the elders and the wise. Ale was sold to the people at this time, in houses of entertainment; but a priest was forbidden by law to eat or drink at places where ale was sold. About the middle of the eleventh century, ale was one of the articles of a royal banquet provided for Edward the Confessor. At this time the best ale could be bought for 8_d_. the gallon. This was spiced, and double the price of common ale, and mead was double the price of spiced ale. One of the vessels out of which ale was drunk was the Saxon _nap_, now the _neap_, or _nip_, out of which we drink Burton ale. The Saxons had also cups of wood, ornamented with gold, besides the peg tankards introduced by King Edgar, to check excessive drinking. In Northamptonshire--a famous ale county--a small public-house is to this day called an _ale-hus_, the original Saxon _hus_ being retained.[20]

As the monasteries were in ancient times reputed for ale, which the monks brewed for themselves with such remarkable care, so colleges, which rose upon the Dissolution, became famous for ale, and their celebrity continues to this day. Warton, poet-laureate in 1748, has left a panegyric on Oxford ale (which he dearly loved), and thus apostrophises:--

"Balm of my cares, sweet solace of my toils,
Hail, juice benignant!

"My sober evening let the tankard bless,
With toast embrown'd, and fragrant nutmeg fraught.
What though me sore ills
Oppress, dire want of chill-dispelling coals
Or cheerful candle, save the make-weight's gleam
Haply remaining, heart-rejoicing ale
Cheers the sad scene, and every want supplies.

"Be mine each morn, with eager appetite
And hunger undissembled, to repair
To friendly buttery; there on smoking crust
And foaming ale to banquet unrestrain'd,
Material breakfast. Thus, in ancient days
Our ancestors, robust with liberal cups
Usher'd the morn, unlike the squeamish sons
Of modern times; nor ever had the might
Of Britons brave decay'd, had thus they fed,
With British ale improving British worth."

They who recollect the ale of Magdalen and Queen's will acknowledge that Oxford well maintains its character for our national drink.

The brewers were formerly women, and those who sold the ale were _ale-wives_, one of whom, "Eleanor Rumming, the famous ale-wife of England," is commemorated by another poet-laureate, Skelton. Of her ale-house, at Leatherhead, there are some remains, and she lives in the rude woodcut portrait (1571), with this inscription:--

"When Skelton wore the laurel crown,
My ale put all the ale-wives down."

The introduction of foreign wines by the Normans did not altogether supersede the wines of our own country. The vine had been cultivated here long before. Vines are mentioned in the laws of Alfred, and Edgar makes a gift of a vineyard, with the vine-dressers. In a Saxon Calendar, preserved in the British Museum, there is a series of rude drawings representing the different operations of the rural economy of the year; that prefixed to February showing husbandmen pruning what are supposed to be vines. At the time of the Norman Conquest, new plantations appear to have been made in the village of Westminster; at Chenetone, in Middlesex; at Ware, in Hertfordshire, and other places. Of ancient wine-cellars we find some curious particulars, and drinking-glasses have been found in Roman-British barrows.

The Danes, in their visits to this country, added much to the gross hospitalities, against the consequences of which Saxon laws were enacted. They were accustomed to sing and play on the harp in turn; and to be entertained by the gleemen, ale-poets, dancers, harpers, jugglers, and tumblers, who frequented the earliest taverns, called guest-houses, ale-shops, wine-houses, &c. And it may be regarded as indicative of the reckless manners of the times, that the last of the Danish kings of England died suddenly at a marriage-feast; his death being imputed by some to poison, but, with more likelihood of truth, to his being then intoxicated.

We have now reached the period at which the Danes arrived in this country; but they so neglected the arts essential to life as to have little claim upon our respect. Their neglect of husbandry was great. The other arts were abandoned to the women, who spun wool for their clothing. Rude carving with the knife seems to have been the principal and natural talent of the Danes. Their houses were mostly erected near a spring, a wood, or an open field, at a distance from any others. The best of their dwellings were only thick, heavy pillars, united by boards, and covered with turf; though there sometimes existed a pride in having them of great extent, and with lofty towers.

In a late volume of the _Gentleman's Magazine_, we find this interesting page of research upon the names of provisions, which throw some light upon the mode of living among the higher and lower classes of our population. "Bread, with the common productions of the garden, such as pease, beans, eggs, and some other articles which might be produced in the cottage-garden or yard, retain their Saxon names, and evidently formed the chief nourishment of the Saxon portion of the population. Of meat, though the word is Saxon, they ate probably little; for it is one of the most curious circumstances connected with the English language, that while the living animals are called by Anglo-Saxon names, as oxen, calves, sheep, pigs, deer, the flesh of those animals when prepared for the table is called by names which are all Anglo-Norman--beef, veal, mutton, pork, venison. The butcher who killed them is himself known by an Anglo Norman name. Even fowls when killed receive the Norman name of poultry. This can only be explained by the circumstance that the Saxon population in general was only acquainted with the living animals, while their flesh was carried off to the castle and table of the Norman possessors of the land, who gave it names taken from their own language. Fresh meat, salted, was hoarded up in immense quantities in the Norman castles, and was distributed lavishly to the household and idle followers of the feudal possessors. Almost the only meat obtained by the peasantry, unless, if we believe old popular songs, by stealth, was _bacon_, and that also is still called by an Anglo-Norman name."

FOOTNOTES:

[19] _Host and Guest._ By A. V. Kirwan. 1864.

[20] Miss Baker's _Northamptonshire Glossary_.

II. Castle Life.

ENGLISH CASTLE-BUILDING.

The history of building of Castles in England and Wales may be divided into periods of transition, changing with the exigencies and requirements of the age, and its character of civilization.

The Castles of England consist of those erected by the Romans; of British and Saxon castles erected previous to, and Norman castles erected after, the Norman Conquest; also of the more modern stone and brick castles, erected from about the reign of Edward I. to the time of Henry VII.

The Roman castles in this country are numerous, and some of them still in very perfect condition, such as Burgh Castle and Richborough. More popularly known is Pevensey, once a maritime town of considerable importance, the site of which is now fixed with all but certainty, as that of the strong old city, Anderida, though this distinction has been claimed by no less than seven Sussex towns. Abundance of Roman bricks have been found here, affording strong presumption of there having been originally a Roman fortress on the spot. But the celebrity of Pevensey (for, though reduced to a village, it has an undying name in our history) rests upon its having been the place of debarkation of William, Duke of Normandy, on his successful invasion of this land in 1066. It was, therefore, the first scene of the Norman Conquest, the most momentous event in English history, perhaps the most momentous in the Middle Ages. Here William landed from a fleet of 900 ships, with 60,000 men, including cavalry; and having refreshed his troops, and hastily erected a fortress, he marched forward to Hastings, and thence to Battle (then called Epitou), where, on the 14th of October, he obtained a decisive victory over King Harold. Southey, upon the conjoint authorities of Turner, Palgrave, and Thierry, gives such a version of the Normans landing at Pevensey, as to decide its having been a Roman station. "They landed," he says, "without opposition, on the 28th of September, between Pevensey and Hastings, at a place called Bulverhithe. William occupied the _Roman castle_ at Pevensey; erected three wooden forts, the materials of which he had brought ready with him for construction; threw up works to protect part of his fleet, and burnt, it is said, the rest, or otherwise rendered them unserviceable."[21]

Upon his accession, the Conqueror gave the town and castle to his half-brother, Robert, Earl of Mortagne in Normandy, whose descendant, William, was deprived of all his possessions, and banished the realm, by Henry I. for rebellion. That monarch granted them to Gilbert de Aquila, in allusion to whose name this district was afterwards styled the Honour of the Eagle.

The outer work of the castle contains many Roman bricks and much herring-bone work. The outer walls, the most ancient part of the fortification, inclose seven acres, and are from twenty to twenty-five feet high. The moat on the south side is still wide and deep; on the other side it has been filled up. The entrance is on the west or land side, between two round towers, over a drawbrige. Within the walls is another and much more modern fortification, approaching a pentagonal form, with nearly five circular towers, moated on the north and west. It is entered from the outer court by a drawbridge on the west side between two towers. The principal barbican, or watch tower, is not at the entrance, but towards the north-east corner. The walls are nine feet thick, and the towers were two or three stories in height. The castle was of great strength: it withstood the attacks of William Rufus's army for six days, protecting Odo, Bishop of Bayeux, who ultimately yielded only for want of provisions; and it afterwards successfully resisted the siege of King Stephen, who personally superintended the attack, but met with so gallant an opposition from Gilbert, Earl of Clare, that he was obliged to withdraw his force, leaving only a small body to blockade it by sea and land. It once more resisted hostile attacks, when it was fruitlessly assailed in 1265, by Simon de Montfort, son of the renowned Earl of Leicester. Again, when Sir John Pelham was in Yorkshire, in 1339, assisting Henry, Duke of Lancaster, to gain the crown, the castle, left under the command of Lady Jane Pelham, was attacked by large bodies of the yeomen of Kent, Surrey, and Sussex, who favoured the deposed King Richard, but was bravely and successfully defended by Lady Jane Pelham.

Pevensey castle remained as a fortress till the reign of Elizabeth: two ancient culverins, one of which bears her initials, are yet preserved; after which its history is not traced till the Parliamentary survey of 1675, when the fortress was in ruins, and the ground within the walls was cultivated as a garden. The demesne and castle are now held by the Cavendish family, under a lease from the Duchy of Lancaster, which was originally granted to the Pelhams by Henry IV., son of the famous John of Gaunt, Duke of Lancaster, to whom the Honour of the Eagle had been given, on his surrender of the great earldom of Richmond.

It is remarkable that no mention is made of Pevensey Castle in the Saxon times; but if not erected by the Romans, it was certainly built from the remains of an older fortress. The Saxons most probably adapted the Roman inclosures to their modes of defence; and it appears that they often raised a mound on one side of the walls, on which they erected a keep or citadel.

We are indebted to the Saxons but for few social improvements; since, in the words of the Wiltshire antiquary, John Aubrey, "They were so far from having arts, that they could not even build with stone. The church at Glaston (bury) was thatched. They lived skittishly in their houses, they ate a great deal of beef and mutton, and drank good ale in a brown mazzard, and their very kings were but a sort of farmers. The Normans then came, and taught them civility and building."

In various parts of England, Scotland, Ireland, and Wales, there are numerous encampments or castles, mostly occupying the summits of hills, which have been ascribed to the aboriginal inhabitants. Amongst the most remarkable are the Hereford Beacon, on the Malvern hills, in Worcestershire; the Caer-Caradock, near Church Stretton, in Shropshire; Moel Arthur, in Flintshire; Chun Castle, in Cornwall; and the magnificent hill-fort, Maiden Castle, or the Castle of the great Hill, within three miles of Dorchester.

Maiden Castle had four gateways of stone; in excavations have been found round stones, probably sling stones, and pottery, denoting its original occupation by Britons; how the fortress was supplied with water has not been traced. This famous earthwork is considered of a period anterior to that of the Britons and Romans: the extent of the work is one mile, and the ramparts are, in some places, sixty feet high. Another famous earthwork in Dorset is Poundbury, a Roman encampment, though it has been set down as Danish, and an Anglo-Saxon camp of council.[22]

Before we leave the Roman period, we may remark that the manufacture of bricks and tiles must then have been known in England, because it was practised in such perfection by our conquerors during their occupation, as is evident in the numerous remains of their buildings.[23] It has, however, been asserted that up to the reign of Elizabeth, the houses of the gentry throughout England were built entirely of timber; whereas, of the mansions of earlier date than that reign, which remain entire or in part to this day, three-fourths, at least, are built of stone or brick. The latter material is stated by Bagford and others to have been first introduced in the reign of Henry VII. Yet, Endure Palace, in Oxfordshire, erected by William De la Pole, and Hurstmonceux Castle, in Sussex, both of which are of brick, are attributed to the reign of Henry VI. Oxburgh Hall, in Norfolk, was erected in the reign of Edward IV. Leland mentions the walls of Hungerford, as early as the reign of Richard II., being of that material; and Stow records Ralph Stratford, Bishop of London, inclosing the burial-ground of Charter-house, for those that died of the plague in 1348, with a wall of brick. That roofing-tiles were in use before the time of Richard I. is proved by the order made in the first years of that reign, Henry Fitzalwayne being Mayor of London, that the houses of that city should be covered with "brent tyle," instead of "strawe," or reeds. The ancient name for bricks appears to have been wall-tiles, to distinguish them from floor-tiles, used for paving.

William the Conqueror lost no time in erecting strong castles in all the principal towns in the kingdom, as at Lincoln, Norwich, Rochester, &c. for the double purpose of strengthening the towns, and keeping the citizens in awe. The Conqueror's followers, among whom he parcelled out the lands of the English, imitated their master's example by building castles on their estates; and so rapidly did they increase, that in the reign of Stephen, or within a century after the arrival of the Conqueror, there are said to have been 1115 castles completed in England alone.

One of the earliest was Conisborough Castle, built by William, the first Earl of Warren, about six miles west of Doncaster: the remains, as far as can be traced, extend about 700 feet in circumference; but the chief object is a noble round tower, strengthened by six massive square buttresses, running from the base to the summit. The extreme thickness of the walls is 15 feet; of each buttress 23 feet; and the entrance is 24 feet from the ground, up a flight of steps. In the centre of the first floor is a round hole, which is the only entrance to a lower apartment, or dungeon. This Castle is chosen by Sir Walter Scott for one of the principal scenes of his romance of _Ivanhoe_.

Many of the castles of this age were of great size. Instead of a single tower, they consisted of several towers, both round and square, united by walls, inclosing a space called a courtyard, the entrance to which was generally between two strong towers. The whole building was surrounded by a moat or ditch, across which a drawbridge led to the massive doors, which were covered with plates of iron, and in front of them, an iron portcullis--like a harrow, such as we see in the arms of the city of Westminster--was let down the rough, deep grooves in the stonework; whilst overhead projected a parapet, resting on corbels, with openings through which melted lead or hot water could be poured, or stones thrown on the heads of the assailants, who should attempt an entrance by forcing, or, as was the usual mode of attack, by setting fire to the door.[24] The gateways of Caerlaverock, Conway, Carisbrooke, and Caernarvon castles, present good specimens of this kind; as do the Middle Tower, and the Bloody Tower, in the Tower of London: the latter has the most perfect portcullis in the kingdom.

A principal tower or keep rose prominently above the rest, and generally from an artificial mount. It contained the well of water, without which the garrison, when besieged, could not hold out in this their last place of refuge. The keep also had its subterranean prison, and several stories of apartments communicating by a staircase, either in the walls, or built outside the tower.

As the railway traveller journeys along the South Eastern line, he will see close to the Tunbridge station, the towered entrance-gate of the castle built by Richard de Tonbridge, a follower of the Conqueror. The whole building was moated, and the exterior walls inclosed an area of about six acres. There remain only two massive towers flanking an arched gateway, with walls of great thickness, and having no other openings than long narrow slits, called _oilets_, through which, when besieged, archers shot their arrows. In front of this entrance was formerly a drawbridge, thrown across the moat, which, when raised, formed a strong door, closing up the archway. This opening was again guarded by two portcullises and two thick doors. The towers appear to have been divided into four stories, or floors, the lower being dungeons or prisons, and the upper formed into a large and noble hall, extending the whole width and depth of the two towers. It was lighted by two large windows towards the inner court. The towers are supposed, from their style, to have been built in the reign of King John, or Henry III. The windows were not glazed, but had iron bars; the floor and ceiling were of immense thickness, the latter three feet. Branching from this tower-entrance, are certain walls to the right and left; the first extending up the side of a lofty hill, whereon was the keep-tower, or chief residence of the baron: to this, it is presumed, he retreated when other parts of his castle had been taken by an enemy.

The following account of the siege of Bedford Castle by Henry III., given in Camden's _Britannia_, is interesting, as containing a summary of the principal portions of the building, and the several stages of the attack:--"The castle was taken by four assaults: in the first was taken the barbican; in the second, the outer bail (ballium); at the third attack, the wall by the old tower was thrown down by the miners, where, with great danger, they possessed themselves of the inner bail through a chink; at the fourth assault, the miners set fire to the tower, so that the smoke burst out, and the tower itself was cloven to that degree, as to show visibly some broad chinks; whereupon the enemy surrendered."

The most perfect of our northern castles now existing, is Raby, the stately seat of the Duke of Cleveland, the history of which is traced through eight centuries and a half. Raby, pointing by its name to a Danish origin, is first mentioned in connexion with King Canute, who, after making his celebrated pilgrimage over Garmondsway Moor to the shrine of St. Cuthbert, there offered it, with other possessions, to the saint. Bishop Flambard wrested the rich gift from the monastics, but restored it again on his death-bed. It continued in the peaceful possession of the monks till 1131. In that year they granted it, for an annual rent of £4, to Dolphin, son of Ughtred, of the blood-royal of Northumberland. Whoever the original founder might have been, Dolphin's descendant, Robert filius Maldred, was Lord of Raby when, early in the thirteenth century, he married Isabel Neville, by the death of her brother the last of that line. From their son Geoffrey, who assumed his mother's surname, the history of the Nevilles may be said to date. To his descendant, John Lord Neville, they owed Raby. Some portion of the older fabric is thoroughly incorporated with the new, so as to present the work and ideas of one period, and a perfect example of a fourteenth-century castle, without any appearance of earlier work or later alteration whatever. Its apparent weakness of site has been pointed out; but though not set on a hill, it had the defence of water, which was drawn off centuries since. But the real defences of Raby lay beyond the mere circuit of its own walls and waters. They are to be found in the warrior spirits of its lords and in the border castles of Roxburgh, Wark, Norham, Berwick, and Bamburgh, which they commanded continuously as warders and governors from the days of Robert Neville, in the thirteenth century, to the time of Queen Elizabeth. Apart from the question of the site, the stately castle itself is of great strength, and skilfully disposed.

Passing through a fine gate-tower, the bailey (immediately within the outer ward) is entered. The castle itself consists of a quadrangular mass of great dignity and splendour, with an open court in the centre. One side of the court, or the quadrangle, is occupied by two halls, one above the other, of such stupendous proportions that carriages are admitted to drive across the quadrangle _into_ the lower hall. The sides of the quadrangle have the kitchen and offices springing from one end of the hall, and the principal chambers of the castle from the other, according to the usual distribution of the age.

Although a view of most of those fortresses which are destined chiefly for the purposes of war or defence, suggests to the imagination dungeons, chains, and a painful assemblage of horrors, yet some of these castles were often the scenes of magnificence and hospitality,

"Where the songs of knights and barons bold
In weeds of peace high triumph hold;"

or where, in the days of chivalry, the wandering knight or distressed princess found honourable reception; the holy palmer repose for his wearied limbs; and the poor and helpless their daily bread.

Leland considered Raby as "the largest castle of logginges in all the north country." At different periods alterations have been made, according to the more modern ideas of comfort and convenience, without materially affecting its external form, so that it recalls to the mind the romantic days of chivalry. The embattled wall with which it is surrounded, occupies about two acres of ground. At irregular distances are two towers, named from their founders, the Clifford Tower and the Bulmer Tower. The halls are large and grand. In the upper, or Baron's hall, ninety feet in length, and thirty-four in breadth, the baronial feasts were held; and here,

"Seven hundred knights, retainers all
Of Neville, at their master's call,
Together sat in Raby's Hall."

When the British Archæological Association visited Raby in the autumn of 1865, the Duke of Cleveland, as the President of the Association, entertained some 200 guests at a sumptuous dinner, in which venison, venison pasties, and grouse were paramount. The kitchen is on a scale to correspond with the enormous festivals of the seven hundred knights: it is a square of thirty feet, having three chimneys, one for the grate, a second for stoves, and the third (now stopped up) for the great cauldron. The roof is arched, and has a small cupola in the centre; it has likewise five windows, from each of which steps descend, but only in one instance to the floor; and a gallery runs round the whole interior of the building. The ancient oven is said to have allowed a tall person to stand upright in it, its diameter being fifteen feet; according to Pennant, it was one time converted into a wine-cellar, "the arches being divided into ten parts, each holding a hogshead of wine in bottles." "The park and pleasure grounds belonging to this magnificent castle are upon the same extensive scale, with woods that sweep over hill and sink into valley, and command a constant change of beautiful prospects."[25]

Durham Castle is another noble pile of the north. The outer gateway is a Norman arch; traces of Norman work are seen in the courtyard; and we then reach the hall, which, as left by Bishop Hatfield, was at least a third longer than it is at present. It owes it curtailment to Bishop Fox (1494-1502), who erected a kitchen and other offices at the lower end. This kitchen remains in its original form, with wide-yawning fireplaces still applied to their original purpose; and the buttery hatches in old black oak have the motto of "_Est Deo gracio_," in black-letter, carved upon them. A tapestried gallery, with an elaborate Norman doorway, leads to Bishop Tunstall's chapel; and in another apartment, now the senate-room of the University of Durham, is some curious tapestry of the history of Moses. The keep, now refaced and restored, was rebuilt by Bishop Hatfield. The castle is commonly said to be no older than William the Conqueror; but a fortress must have existed from a much earlier period, and the mound is artificial. The Norman chapel of the castle, its most ancient portion, is usually assigned to King William I., though of the time of Rufus. The pavement of herring-bone is, no doubt, coeval. The whole of Durham Castle is now in excellent preservation, and the union of the past with the present is well maintained; for the old keep, which commands beautiful views of the Wear and the outlying country, is parcelled out into rooms, which are occupied by the students of the University. The great hall of the castle is hung with old paintings, chiefly the portraits of bishops and ecclesiastics connected with the see. At the lower end of the apartment, about half way between the roof and the ground, are two niches, at opposite sides, built for the minstrels of the period, and from which they regaled the guests.

The legendary histories of our castles would take us too far afield for our limits. Sometimes, in these legends, the very names of the Teutonic mythic personages are preserved. Thus, a legend in Berkshire has retained the name of the Northern and Teutonic smith-hero, Weland, the representative of the classical Vulcan. The name of Weland's father, Wade, is preserved in the legend of Mulgrave Castle, in Yorkshire, which is pretended to have been built by a giant of that name. A Roman road, which passes by it, is called Wade's Causeway; and a large tumulus, or cairn of stones, in the vicinity is popularly called Wade's Grave. According to the legend, while the giant Wade was building his castle, he and his wife lived upon the milk of an enormous cow, which she was obliged to leave at pasture on the distant moors. Wade made the causeway for her convenience, and she assisted him in building the castle by bringing him quantities of large stones in her apron. One day, as she was carrying a bundle of stones, her apron-string broke, and they all fell to the ground, a great heap of about twenty cart-loads,--and there they still remain as a memorial of her industry. Another castle in Yorkshire, occupying an early site, was said, according to a legend related by Leland in the sixteenth century, to have been built by a giant named Ettin. This is a mere corruption of the name of the _eotenas_, or giants of Teutonic mythology.

One of our most celebrated castles of defence is Corfe Castle, in Dorset, a remarkable specimen of mediæval military architecture. The earliest notice of this fortress is in an Anglo-Saxon charter of the year 948. In 981 Corfe was the scene of the murder of King Edward the Martyr. After the death of his father, Edgar, Elfrida, his widow, headed a faction in opposition to the accession of Edward, and continued her intrigues until her unscrupulous ambition at last led her to the perpetration of a deed which has covered her name with infamy. This was the murder of her step-son by a hired assassin, as he stopped one day while hunting, at her residence, Corfe Castle; he was stabbed in the back, as he sat on his horse at the gate of the castle, drinking a cup of mead. The 18th of March, 978, is the date assigned to the murder of King Edward, who was only in his seventeenth year when he was thus cut off. He is retained in the calendar of the Anglican Church as a saint and martyr. The castle, which was the strongest fortress in the kingdom, formed an irregular triangle, the apex of which was connected by a narrow isthmus with the high ground, on which the town of Corfe stands. The isthmus had been cut through, and the ditch thus formed was spanned by a stately bridge of arches leading to the principal entrance of the fortress. Only the south side and parts of the east and west sides of the keep are standing, and large masses of prostrate walls lie in confusion around. The keep is Norman, believed to have been built by the Conqueror. King John kept his treasure and regalia here, and used the castle as a state prison. Twenty-four nobles concerned in the insurrection by his nephew, Arthur, Duke of Brittany, were, save two, it was said, there starved to death. King John caused Prince Arthur to be murdered, and sent his sister, the beautiful Princess Eleanor, prisoner to Corfe, where she remained several years.