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The Issue de Table.--Fac-simile of a Woodcut in the Treatise of Christoforo di Messisburgo, "Banchetti compositioni di Vivende," 4to., Ferrara, 1549.

At the issue de table wafers or some other light pastry were introduced, which were eaten with the hypocras wine. The boute-hors, which was served when the guests, after having washed their hands and said grace, had passed into the drawing-room, consisted of spices, different from those which had appeared at dessert, and intended specially to assist the digestion; and for this object they must have been much needed, considering that a repast lasted several hours. Whilst eating these spices they drank Grenache, Malmsey, or aromatic wines

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The Project Gutenberg EBook of Manners, Custom and Dress During the Middle Ages and During the Renaissance Period, by Paul Lacroix
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