Mmmm, crow. With Ginger and Mustard sauce!

At the feast, to the feasters, I commented that there would be more glasses--possibly two per person (wine and ale).

Wow.  Was I ever wrong.  Much closer:  one per two feasters. And the sources are confused.  But really, looking at pictures, there just aren't that many vessels around, often all stored at the butler's table.   The manuals (Caxton's esp.) only mention don't get drunk, and wipe your lips between meat and drink, as thus not to grease the cup.    So, in truth, there wasn't a lot of drinking vessels.   The book mentioned below says that 4 men got a gallon of ale, which puts them drinking a quart each at dinner...or 4 cups, right?   Obviously, I need more research on this before I speak with any authority.

Are the amounts correct?  How was it served, and drunk?  How was this dealt with?

Secondly, I identified "messes" with estates, based on the manual.  Another interpretation puts the "mes" as a plate or dish of food that all of that "mes" would share (reference below).  Also, while I interpreted the manual as having different seatings (after the first feast, the gentlemen who served it would sit to table, and the next lower set of servers would serve them dinner, and so on) this source


http://books.google.com/books?id=bJkXw2DNItoC&pg=PA159&lpg=PA159&dq=%22messes%22+in+medieval+feasting&source=web&ots=e5yMTO4bfy&sig=XZ6tFGGpn1hKEXZIRZre31kce9E&hl=en

Which I don't entirely agree with their interpretation of the first source, but they have multiple sources.  I should get my hands on this...but I really don't have time right now.  Or money.

Interestingly enough, they knew of forks in England, they just didn't use them.  And the spoons were often of silver (ref. source above.)

Dang, ADAB!  (Adult DIstractio  A BuTTERFLY!  OOOH!)

Shiny.  

So if I told you you should have two glasses, one for wine and one for ale, I apologize.   I'm going to go have some wine to wash this crow down with.