The wine custom of St Andrew’s Priory, c.1235

The text outlines the customary payments of wine – the best wine available – made to St Andrew’s Priory by the ‘keepers’ and tenants of its various manors.¹ This ensured a regular supply to the monastery. Wine was needed in the celebration of Mass, but it was probably also consumed as a beverage on certain occasions.

The wine custom was set up in 1228 when Richard de Derente (Darenth) was the prior; this was just a few years before the Custumale Roffense was written. The text states that it was established that the wine should be given on the anniversary of the ‘blessed memory’, or death, of Gundulf, bishop of Rochester (1077-1108), which was commemorated on the 10th March. However, the arrangement that follows seems to imply that a system of monthly payments was set up, each manor providing a quantity of wine according to custom and the size of the manor. Some tenants would supply wine for one month, some for two, and it may have been different again for others.

Transcription

27v (select folio number to open facsimile)

Anno gracie millesimo ccxxviij, statutum est
in capitulo de uoluntate R. prioris ibidem tunc
Presidentis, et de consensu tocius conuentus hoc ipsum an-
nuentis, ut omni anno in anniuersario felicis memorie
Gundulfi episcopi, detur uinum sub hac forma. Custodes
Maneriorum et firmarij, de quolibet mense reddent di-
midium sextarium uini optimi quod fuerit in ciui-
tate, hoc ordine. Videlicet qui duos menses facit;
det integrum sextarium, qui autem unum men-
sem; det dimidium sextarium uini Conuentui; et

28r

sic de ceteris
iuxta consuetudinem et quantitatem firmarium.
Preterea sacrista dabit integrum sextarium, et Camera-
rius similiter. Celararius uero dabit sextarium
ad seruitores.

Translation

In the year of grace 1228 it was established in chapter,² according to the will of R[ichard de Derente],³ the prior presiding there at that time, and with the consensus of the whole monastery with nodding assent, that each year on the anniversary of the blessed memory of Bishop Gundulf, wine would be given following this pattern:

Keepers of the manors and tenants will render, for each month, half a sester⁴ of the best wine that there is in the city, according to this arrangement, that is to say, whoever does two months should give a whole sester but whoever [does] one month, should give half a sester of wine to the monastery; and of the rest, according to the custom and number of the tenants.⁵ In addition, the sacristan will give a whole sester, and the chamberlain likewise.⁶ The cellarer will certainly give a sester to the servants [of God].⁷

Dr Christopher Monk

Monk’s Modern Medieval Cuisine

Footnotes

1 Latin custos, ‘keeper’, probably meaning the local official responsible for the day-to-day running of a manor, which would indicate either a reeve – annually elected from amongst the tenants – or a bailiff, whose salary would have been paid by the monks; see Mark Bailey, The English Manor c.1200–c.1500 (Manchester and New York: Manchester University Press, 2002), pp. 241 and 245.

2 i.e. the chapter house of the priory.

3 Richard de Derente, prior of Rochester 1225-1239; see Henry Wharton, Anglia sacra, etc., part 1 (London: Richard Chiswel, 1691) p. 393, available online at Anglia sacra : Henry Wharton : Free Download, Borrow, and Streaming : Internet Archive [accessed 18 July 2023].

4 A sester of wine was generally 4 gallons; see sester in A Dictionary of Weights and Measures for the British Isles: The Middle Ages, A Dictionary of Weights and Measures for the British Isles: The Middle Ages ... - Ronald Edward Zupko - Google Books.

5 This appears to suggest that there was some leeway in the amount of wine each manor had to provide.

6 The sacristan was a senior monk in charge of the sacristy and so responsible for the care of sacred vessels and vestments. The chamberlain was the senior monk responsible for the provision and repair of the monks clothing, shoes and bedding. The offices of the sacristan and chamberlain both received their own rents directly from the manors and so the sacristan and chamberlain were to provide wine from those funds.

7 The cellarer was a senior monk responsible for the food supplies of the priory. He would receive the wine as it was brought to the priory court. This final sentence suggests that the cellarer would provide wine for the monks to be used in the refectory. In this context, servitors ‘servants’ signifies the monks, not the lay servants of the priory, who are dealt with separately in Custumale Roffense and are only allowed ale to drink.