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.
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