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Conqueror, kept the Christmas in state, like his father, and Henry the First followed their example; even in 1105, which was “annus valde calamitosus,” wherein he raised many tributes, he still kept his Christmas in state, at Windsor. In 1116, he kept it at St. Albans, when the celebrated monastery there was consecrated. In the Christmas 1126-7, which was held at Windsor, anticipating the struggle for the crown that would take place after his death, he assembled all the principal clergy and nobles (David, king of Scots, being also present), and caused them to swear that they would maintain England and Normandy for his daughter, the Empress Matilda, after his death. In these early times, however, a few oaths, more or less, were of little consequence; the “time whereof the memory of man runneth not to the contrary” was of very short date; a week sometimes making a man to forget utterly what he might previously have sworn to; and the vicar of Bray would have been by no means a reprehensible character.

      King Stephen, after his accession, wore his crown and robes of state like the former kings, and kept his Christmas at London; but about the fifth year of his reign, the internal wars and tumults became and continued of such magnitude, that during the remainder of this troubled reign, the celebration of festivals was laid aside.

      Henry the Second renewed the celebration of Christmas with great splendour, and with plays and masques; and the lord of Misrule appears to have been known at this time, if not at a much earlier date. In 1171, he celebrated the feast at Dublin, in a large wooden house erected for the purpose, and entertained several of the Irish chieftains, as well as the principal men of his own court and army; the Irish were much surprised at the great plenty and variety of provisions, and were especially amused at the English eating cranes; however, after a very short hesitation they joined readily in the feasting themselves, and history does not say that any ill effects followed. Cranes continued to be favourites at Christmas and aristocratic feasts for some time; at the celebrated and often quoted enthronisation banquet of Archbishop Nevil, in the time of Edward the Fourth, there were no less than 204 of these birds. There were some strange dishes, however, in vogue in the time of Henry the Second, as far as the names, whatever the actual merits of the compounds might have been. Dillegrout, karumpie, and maupigyrnun, may have far surpassed some of our grand sounding modern dishes, where the reality sadly disappoints the ear. This dillegrout also was rather an important dish, as the tenant of the manor of Addington, in Surrey, held it by service of making a mess of dillegrout on the day of the coronation. Fancy the anxiety on this ceremony, not only for the excellence of the dish, but that it shall not be proclaimed a failure, and thus risk the possession of the manor, and some more favoured tenant being put in possession, on the tenure of providing a plum-pudding every Christmas, or something similar, like the celebrated King George’s pudding, still tendered to visitors at the Isle of Portland. This dillegrout, too, required some little skill to make it well, being compounded of almond milk, the brawn of capons, sugar and spices, chicken parboiled and chopped, and was called, also, ‘le mess de gyron,’ or, if there was fat with it, it was termed maupigyrnun.

      At Christmas, 1176, Roderick, king of Connaught, kept court with Henry at Windsor, and in 1183, Henry kept the feast at Caen, in Normandy, and there wished his son Henry (who died not long afterwards) to receive homage from his brothers; but the impetuous Richard would not consent, the “merry” Christmas was, therefore, sadly interrupted, and fresh family feuds arose; they had previously been but too frequent, Henry’s life having been much embittered by the conduct of his sons.

      When Richard himself came to the throne, he gave a splendid entertainment during Christmas, 1190, at Sicily, when on his way to the Crusades, inviting every one in the united English and French armies of the degree of a gentleman, and giving each a suitable present, according to his rank. Notwithstanding, however, the romance of Richard Cœur de Lion affirms that—

      “Christmas is a time full honest,

       Kyng Richard it honoured with gret feste;”

      and an antiquary of course ought to consider these romances of equal authenticity with the old chronicles; yet one cannot help thinking that during Richard’s short reign, his captivity and his absence from his kingdom must have interfered with his Christmas celebrations; in fact, he, of the lion-heart, seems to have been more ornamental than useful in the pages of history.

      John celebrated the feast pretty regularly, but seems occasionally to have selected a city or town for the purpose, where some great personage was allowed to provide for the entertainment; as, for instance, the celebrated Hubert de Burgh, at Canterbury, in 1203. In 1213, he kept his Christmas at Windsor with great festivity, and gave many presents. He was accustomed to make a present to his chancellor, every Christmas, of two marks of gold, according to ancient custom, no doubt by way of New Year’s gift, and gave him half that value at Easter and Whitsuntide. In 1214, he was keeping his Christmas at Worcester, when he was informed of the resolution of the barons to withdraw their allegiance, unless their claims were attended to. This information being ill-suited for the festivities then in progress, the king departed suddenly and shut himself up in the Temple; but the barons went to him on the Epiphany of 1215 with their demands, to which he promised a satisfactory answer at the ensuing Easter. The dissensions between himself and his barons, ending in Magna Charta, are well-known matters of history. In the following year the chief barons of the realm were under sentence of excommunication, and the city of London was under an interdict; but the citizens disregarded this, kept open their churches, rang their bells, enjoyed their turtle and whitebait (whatever the turtle and whitebait of that time might have been), drank their hippocras, ale, mead, and claret or clarré, and celebrated their Christmas with unusual festivity. The English had long been celebrated for their pre-eminence in drinking; as Iago says, “your Dane, your German, and your swag-bellied Hollander, are nothing to your English.” They probably inherited the talent from the Saxons, for their kings had their wine, mead, cyder, ale, pigment, and morat, to which their Norman successors added claret or clarré, garhiofilac, and hippocras. Morat was made from honey and mulberries; claret, pigment, hippocras, and garhiofilac (so called from the girofle or cloves contained in it), were different preparations of wine mixed with honey and spices, no doubt very palatable; and hippocras particularly was indispensable at all the great feasts. Garhiofilac was probably made of white wine, and claret of red wine, as there is an order of Henry the Third in existence, directing the keepers of his wines at York, to deliver to Robert de Monte Pessulano two tuns of white wine to make garhiofilac, and one tun of red wine to make claret for him at the ensuing Christmas, as he used to do in former years. These sheriffs were very useful persons in those times, and performed many offices for our olden monarchs that would somewhat surprise a modern high sheriff to perform now, when he is only called upon to attend to the higher duties of his office, and becomes officially one of the first men in his county. Henry the Third, in his twenty-sixth year, directed the sheriff of Gloucester, to cause twenty salmons to be bought for the king, and put into pies against Christmas; and the sheriff of Sussex to buy ten brawns with the heads, ten peacocks, and other provisions for the same feast.

      USHERING IN THE BOAR’S HEAD.

      In his thirty-ninth year, the French king, having sent over as a present to Henry (whether as a New Year’s gift or not does not exactly appear) an elephant—“a beast most strange and wonderfull to the English people, sith most seldome or never any of that kind had beene seene before that time,”—the sheriffs of London were commanded to build a house for the same, forty feet long and twenty feet broad, and to find necessaries for himself and keeper.

      The boar’s head just referred to was the most distinguished of the Christmas dishes, and there are several old carols remaining in honour of it.

      “At the begynnyng of the mete,

       Of a borys hed ye schal hete,

       And in the mustard ye shal wete;

       And ye shal syngyn or ye gon.”

      The dish itself, though the “chief service in this land,” and of very ancient dignity—probably as old as the Saxons,—was not confined to Christmas; for, in 1170, when King Henry the Second had his son Henry crowned in his own lifetime,

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