The Frater (Refectory,
Fraterhouse, Fratry)
Shared meals in a monastery were as
ritualistic as all other
parts of the religious life.
In
monasteries, such as Beaulieu, where there lived Lay Brothers as well
as Ordained Monks, the ritual of mealtime was kept separately, and each
group had their own washing sink and dining hall, though both were
served by the same kitchen.
Only one
meal was served per day, and for that meal the monks processed from the
church through the cloister to the refectory,
underwent washing at the lavatory sinks, washing their hands, faces,
and
knives, and then, when the Kitchener (and cook) announced the meal was
ready,
they processed into the frater. They
sang psalms before and after taking their meal, which was always served
with a
loaf of bread, this signifying the sharing of bread among Christians. No talking was permitted, every monk instead
listened to the Reader who read a scripture from the pulpit in the
refectory. Sometimes talking was
allowed, but then only very quietly as necessary between the prior or
abbot and
his guests.
Any food left uneaten at the end of the meal
was taken into
a basket and given to the poor. In
addition, one extra meal was always prepared and one poor man chosen to
come
into the refectory to receive it.
|
|
From English Monastic Life, by F.A.
Gasquet:
The refectory,
sometimes
called the fratry or frater-house, was the common hall
for all
conventual meals. Its situation in the plan for a monastic
establishment
was almost always as far removed from the church as possible, that is,
it was
on the opposite side of the cloister quadrangle and, according to the
usual
plan, in the southern walk of the cloister. The reason for this
arrangement is obvious. It was to secure that the church and its
precincts might be kept as free as possible from the annoyance caused
by the
noise and smells necessarily connected with the preparation and
consumption of
the meals.
As a rule, the walls of the hall would no doubt have been
wainscotted. At
one end, probably, great presses would have been placed to receive the
plate
and linen, with the salt-cellars (salt dispenser), cups and other
ordinary
requirements of the common meals. The floor of a monastic
refectory was
spread with hay or rushes, which covering was changed three or
four times
in a year ; and the tables were ranged in single rows lengthways, with
the
benches for the monks upon the inside, where they sat with their backs
to the
paneled walls. At the east end, under some sacred figure, or
painting of
the crucifix, or of our Lord in glory, called the Majestas, was
the mensa
major, or high table for the superior. Above this the Scylla
or small signal-bell was suspended. This was sounded by the
president of
the meal as a sign that the community might begin their refection, and
for the
commencement of each of the new courses. The pulpit, or
reading-desk,
was, as a rule, placed upon the south side of the hall, and below it
was
usually placed the table for the novices, presided over by their
master.
|
|
Amongst the
other weekly officials may be noted the servers
and the readers at meals. These brethren could take something to
eat and
drink before the community came to the refectory, in order the better
to be
able to do their duty. The reader was charged very strictly
always to
prepare what he had to read beforehand and to find the places, so as to
avoid
all likelihood of mistakes. He was to take the directions of the
cantor (liturgist)
as to pronunciation, pitch of the voice, and at the rate at which he
was to
read in public. If he were ill, or for any other reason was
unable to
perform his duty, the cantor had to find a substitute.
The servers
began
their week of duty by asking a blessing in church on Sunday
morning. They were at the disposal of the refectorian during
their period
of service, and followed his directions as to waiting on the brethren
at meal
times, preparing the tables, and clearing them after all had
finished.
|
|