Turgon's Mead Hall

The Castle of Elenwe Yngling -- [Entrance ] [Turgon's Mead Hall ] [Library of Valinor ] [Turgon's Private Chamber ] [Cave of Glittering Stars (open!) ]

Here in Turgon's Mead hall you can drink & feast to your heart's content. This is where Turgon hangs out with his knights & practices with his weapons. I like to come here often to also practice with my weapons, and watch & hear the tales of far off adventures and to spend time with my beloved Turgon. You are welcome to join us at our table...

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MEDIEVAL FEASTING & TABLE MANNERS
In medieval Britain the fare at a lord's table was as full of variety and the peasant's diet was more spare. Meat, fish, eggs, pastries, cabbage, turnips, onions, carrots, beans, and peas were common, as well as fresh bread, cheese, and fruit. At a feast spitted boar, game, roast swan, goose or peacock might be added as well as rabbits, chickens and eels. The peasant diet was mainly porridge, cheese, black bread, and a few home-grown vegetables in a stew or soup.

Wine or ale was drunk, never water, which was rightly considered suspect. Ale was the most common drink, but it was not the heady alcoholic drink we might imagine. It was thin, weak, and drunk soon after brewing. It must have had little effect on sobriety. Fruit juices and honey were the only sweeteners, and spices were almost unknown until after the Crusades.

Meat was cut with daggers and all eating was done with the fingers from trenchers, or hollowed out husks of bread. One trencher was used by two people, and one drinking cup. Scraps were thrown on the floor for the dogs to finish. There were no chimneys, and the fireplace was usually in the middle of the hall where the smoke escaped by the way of louvres in the roof.

Three day feasts seem to have been the usual for great celebrations and day-long feasts were common. The feast began with the guests gathering and waiting for the sound of the horn. Handwashing came next and then they would enter passing the door wardens who stopped gate crashers.

There were rules of etiquette from the seating order to the use of napkins, table-cloths, how to eat and what to do if food fell from the table. It was not considered polite to pick it up and eat it, but one should pick it up, bless it, and lay it aside. Such tainted foods may have been distributed by the rich feast giver as charity to feed the poor.

During the early part of the Anglo-Saxon period, a woman's place was not at the table other than as a cup-bearer. The task of cup-bearing even included the lord's wife and daughter, with the most honoured guests being served by them. By the eleventh century they were finally accepted at the table if they were of sufficient rank. Some guests were entitled to bring companions with them, minstrels and fotsetla (those who sat at the feet), but it was usual for a payment of honey to be made for the privilege.

People went to feasts to enjoy themselves and, especially as they lasted so long, could also expect entertainment. Scops (story tellers) would be welcome to tell of heroic deeds in the form of epic poems. Musicians played harp and lyre during the feast and bagpipes, trumpets, flutes and drums were reserved for after the eating was done. Jesters, actors, dancers and singers also performed for the guests and riddle telling games were enjoyed by all.

In Germania beer was regularly consumed with meals and butter was used for cooking. Cows and barley grains were plentiful so many of their foods and beverages came from these sources and fish was an integral part of the diet in the northern parts. They were big meat eaters having a high protein diet which made their physical appearance large and strong. Thus they were commonly feared by enemies, as well as by the Romans in earlier times for their physical bearing and strength.

Turgon & his knights

MEDIEVAL SWORDS & DAGGERS
Arming Sword - after the 14th century, with the appearance of the longsword the simple, single-handed weapon became known as a short sword or arming sword, since it hung from the belt of the knight, while his longsword hung from the saddle. In the mid-15th century treatise How a Man Shayl be Armyd, the author advises: “hys shorte swerde upon hys lyfte syde in a rounde ryunge all nakid to pulle out lightlie....and then hys long swerd in hys hand.’

Backsword - The backsword was so named because it only had one cutting edge. The non-cutting edge (the back of the blade) was much thicker than the cutting edge thus creating a wedge type shape which was said to increase the weapons cutting capacity. Also known as a "Mortuary Sword", or the German "Reitschwert."

Basilard - a two-edged, long bladed dagger of the late Middle Ages, often worn with both civilian dress and armour.

Bastard Swords - developed in the mid 1400's as a form of long-sword with specially shaped grips for one or two hands. These swords typically had longer handles which allowed use by one or both hands. The sword's hilt often had side-rings and finger rings to defend the hand, and a more slender, or tapered, narrowly pointed blade. Bastard swords continued to be used by knights and men-at-arms into the 1500's, and for a time, enjoyed the civilian side-arm role that would later be superceded by the sidesword and rapier.

Broadsword - The term " broadsword" seems to have originated in the 17th century, referring to a double-edged military sword, with a complex hilt. Generally a medieval sword was simply called a "sword," a "short sword" or an "arming sword."