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Passage Anticipated in Chapter IV:

Dividing, on their entrance into the chapel, into two lines, the attendants of the knights-companions flanked either side of the north aisle; while between them walked the alms-knights, the verger, the prebends of the college, and the officers-of-arms, who proceeded as far as the west door of the choir, where they stopped. A slight pause then ensued, after which the king, the knights-companions, and the chief officers of the Order, entered the chapter-house — a chamber situated at the north-east corner of the chapel — leaving the Duke of Richmond, the sword-bearer, Lord Rochford, the knight-elect, the train-bearers, and pensioners outside. The door of the chapter-house being closed by the black-rod, the king proceeded to the upper end of the vestments-board — as the table was designated — where a chair, cushions, and cloth of state were provided for him; the knights-companions, whose stalls in the choir were on the same side as his own, seating themselves on his right, and those whose posts were on the prince's side taking their places on the left. The prelate and the chancellor stood at the upper end of the table; the Garter and register at the foot; while the door was kept by the black-rod.

As soon as the king was seated, the knights-companions put on their caps, and retired to the table prepared for them on the right side of the hall, where they seated themselves according to their degree — the Duke of Richmond occupying the first place, the Duke of Suffolk the second, and the Duke of Norfolk the third. On the opposite side of the hall was a long beaufet covered with flasks of wine, meats, and dishes, for the service of the knights' table. Before this stood the attendants, near whom were drawn up two lines of pensioners bearing the second course on great gilt dishes, and headed by the sewer. In front of the sewer were the treasurer and comptroller of the household, each bearing a white wand; next them stood the officers-of-arms in two lines, headed by the Garter. The bottom of the hall was thronged with yeomen of the guard, halberdiers, and henchmen. In a gallery at the lower end were stationed a band of minstrels, and near them sat the Lady Anne and her dames to view the proceedings.

The appearance of the hall during the banquet was magnificent, the upper part being hung with arras representing the legend of Saint George, placed there by Henry the Sixth, and the walls behind the knights-companions adorned with other tapestries and rich stuffs. The tables groaned with the weight of dishes, some of which may be enumerated for the benefit of modern gastronomers. There were Georges on horseback, chickens in brewis, cygnets, capons of high grease, carpes of venison, herons, calvered salmon, custards planted with garters, tarts closed with arms, godwits, peafowl, halibut engrailed, porpoise in armour, pickled mullets, perch in foyle, venison pasties, hypocras jelly, and mainemy royal. [Chapter IV. "How King Henry the Eighth held a Chapter of the Garter; How he attended Vespers and Matins in Saint George's Chapel; And how he feasted with the Knights-Companions in Saint George's Hall," pp. 40-41]

References

Ainsworth, William Harrison. Windsor Castle. An Historical Romance. Illustrated by George Cruikshank and Tony Johannot. With designs on wood by W. Alfred Delamotte. London: Routledge, 1880. Based on the Henry Colburn edition of 1844.

Patten, Robert L. Chapter 30, "The 'Hoc' Goes Down." George Cruikshank's Life, Times, and Art, vol. 2: 1835-1878. Rutgers, NJ: Rutgers U. P., 1991; London: The Lutterworth Press, 1996. Pp. 153-186.

Worth, George J. William Harrison Ainsworth. New York: Twayne, 1972.

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