March 4

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More on the past as a foreign country.

Paul Lacroix was a 19th-century French library, historian, and novelist, best known for his encyclopedic works on the life of the Middle Ages. In his Manners, Customs and Dress During the Middle Ages, he provides wonderful glimpses of customs long dead. Today we will look at what he had to say about attitudes to food and fasting therefrom.  As we are now in the midst of the Lenten season, it is proper to notice the seriousness with which our ancestors regarded the duties of abstinence.

A monk of the Abbey of Cluny once went on a visit to his relations. On arriving he asked for food; but as it was a fast day he was told there was nothing in the house but fish. Perceiving some chickens in the yard, he took a stick and killed one, and brought it to his relations, saying, “This is the fish which I shall eat to-day.” “Eh, but, my son, they said, “have you dispensation from fasting on a Friday?” “No,” he answered; “but poultry is not flesh; fish and fowls were created at the same time; they have a common origin, as the hymn which I sing in the service teaches me.”

This simple legend belongs to the tenth century; and notwithstanding that the opinion of this Benedictine monk may appear strange nowadays, yet it must be acknowledged that he was only conforming himself to the opinions laid down by certain theologians. In 817, the Council of Aix-la-Chapelle decided that such delicate nourishment could scarcely be called mortification as understood by the teaching of the Church. In consequence of this an order was issued forbidding the monks to eat poultry, except during four days at Easter and four at Christmas. But this prohibition in no way changed the established custom of certain parts of Christendom, and the faithful persisted in believing that poultry and fish were identical in the eyes of the Church, and accordingly continued to eat them indiscriminately. We also see, in the middle of the thirteenth century, St. Thomas Aquinas, who was considered an authority in questions of dogma and of faith, ranking poultry amongst species of aquatic origin. 

An edict of Henry II, 1549, forbade the sale of meat in Lent to persons who should not be furnished with a doctor’s certificate. Charles IX forbade the sale of meat to the Huguenots; and it was ordered that the privilege of selling meat during the time of abstinence should belong exclusively to the hospitals. Orders were given to those who retailed meat to take the address of every purchaser, although he had presented a medical certificate, so that the necessity for his eating meat might be verified. Subsequently, the medical certificate required to be endorsed by the priest, specifying what quantity of meat was required.

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