The Story of Ancient Irish Civilization Part 6

Each medical family kept a book, which was handed down reverently from father to son, and in which was written, in Irish or Latin, all the medical knowledge derived either from other books or from the actual experience of the various members of the family; and many of these old volumes, all in beautiful handwriting, are still preserved in Dublin and elsewhere. As showing the admirable spirit in which those good men studied and practised their profession, and how much they loved it, it is worth while to give a translation of the opening statement, a sort of preface, in the Irish language, written at the beginning of one of these books, nearly six hundred years ago:--

"May the good G.o.d have mercy on us all. I have here collected practical rules of medicine from several works, for the honour of G.o.d, for the benefit of the Irish people, for the instruction of my pupils, and for the love of my friends and of my kindred. I have translated many of them into Gaelic from Latin books, containing the lore of the great leeches of Greece and Rome. These are sweet and profitable things which have been often tested by us and by our instructors.

"I pray G.o.d to bless those doctors who will use this book; and I lay it as an injunction on their souls, that they extract knowledge from it not by any means sparingly, and that they do not neglect the practical rules herein contained. More especially I charge them that they do their duty devotedly in cases where they receive no payment on account of the poverty of their patients.

"Let every physician, before he begins his treatment, offer up a secret prayer for the sick person, and implore the heavenly Father, the Physician and Balm-giver of all mankind, to prosper the work he is entering upon, and to save himself and his patient from failure."

There is good reason to believe that the n.o.ble and kindly sentiments here expressed were generally those of the physicians of the time; from which we may see that the old Irish medical doctors were quite as devoted to their profession, as eager for knowledge, and as anxious about their patients as those of the present day.

The fame of the Irish physicians reached the Continent. Even at a comparatively late time, about three hundred years ago, when medicine had been successfully studied and practised in Ireland for more than a thousand years, Van Helmont, a well-known and distinguished physician of Brussels, in a book written by him in Latin on medical subjects, praises the Irish doctors, and describes them correctly as follows:--

"In the household of every great lord in Ireland there is a physician who has a tract of land for his support, and who is appointed to his post, not on account of the great amount of learning he brings away in his head from colleges, but because he is able to cure diseases. His knowledge of the healing art is derived from books left him by his forefathers, which describe very exactly the marks and signs by which the various diseases are known, and lay down the proper remedies for each. These remedies [which are mostly herbs], are all produced in that country. Accordingly, the Irish people are much better managed in sickness than the Italians, who have a physician in every village."

The Irish physicians carefully studied all the diseases known in their time, and had names for them--names belonging to the Irish language, and not borrowed from other countries or other languages. They investigated and noted down the qualities and effects of all curative herbs (which had Gaelic, as well as Latin, names); and they were accordingly well known throughout Europe for their knowledge and skill in medicinal botany.

There were Hospitals all over the country, some in connexion with monasteries, and managed by monks, some under the lay authorities; and one or more doctors with skilled nurses attended each hospital, whether lay or monastic. The Brehon Law laid down regulations for the lay hospitals:--for instance, that they should be kept clean, and should have four open doors for ventilation, that a stream of clear water should run across the house through the middle of the floor, that the patients should not be put into beds forbidden by the physician, that noisy talkative persons should be kept away from them; and many other such like. There were no such regulations for the monastic hospitals, as being unnecessary. The provision about the open doors and the stream of water may be said to have antic.i.p.ated by more than a thousand years the present open-air treatment of consumption. Those who had means were expected to pay for food, medicine, physician, and attendance: but the poor were received and treated free.

If a person wounded or injured another unlawfully, he was obliged to pay for "sick maintenance," _i.e._, the cost of maintaining the wounded person in a hospital till recovery or death; which payment included the fees of the physician and of one or more nurses.

It is pleasant to know that the Irish physicians of our time, who, it is generally agreed, are equal to those of any other country in the world, can look back with respect, and not without some feeling of pride, to their Irish predecessors of the times of old.

CHAPTER XIV.

HOW THEY BUILT AND ARRANGED THEIR HOUSES.

Before the introduction of Christianity, buildings of every kind in Ireland were generally round or oval. The quadrangular shape, which was used in the churches in the time of St. Patrick, came very slowly into use; and round structures finally disappeared only in the fourteenth or fifteenth century. But the round shape was not universal, even in the most ancient period. Look at the plan of Tara, at the beginning of this book, and you will see that the Banqueting Hall was quadrangular, the only building of this shape on the whole hill. And in this respect Tara may be said to represent the proportion for the whole of Ireland: that is to say, while the generality of buildings were oval or round, some--very much the fewer in number--were quadrangular, sometimes long in shape, sometimes square.

There were many centres of population, though they were never surrounded by walls; and the dwellings were detached and scattered a good deal--not closely packed as in modern towns. The dwelling-houses, as well indeed as the early churches, were nearly always of wood, as that material was much the most easily procured. But although wood-building was general in Ireland before the twelfth century, it was not universal: for many stone churches, as we have seen, were erected from the time of the introduction of Christianity; and there were small stone houses from time immemorial.

The dwelling-houses were almost always constructed of Wickerwork. The wall was formed of long stout poles standing pretty near each other, with their ends fixed deep in the ground, the s.p.a.ces between closed in with rods and twigs neatly and firmly interwoven; generally of hazel. The poles were peeled and polished smooth. The whole surface of the wickerwork was plastered on the outside, and made brilliantly white with lime, or occasionally striped in various colours; leaving the white poles exposed to view.

In many superior houses, and in churches, a better plan of building was adopted, by forming the wall with sawed planks instead of wickerwork. In the houses of the higher cla.s.ses the doorposts and other special parts of the dwelling and furniture were often made of yew, carved, and ornamented with gold, silver, bronze, and gems.

In the sunniest and pleasantest part of the homestead the women had a separate apartment or a separate house for themselves, called a 'Greenan'

meaning a 'sunny apartment' or a summer-house; to which they retired whenever they pleased.

The roof was covered with straw, or rushes, or reeds, or with thin boards of oak, laid and fastened so as to overlap, like our slates and tiles.

Occasionally churches were roofed with lead.

In great houses there were separate sleeping-rooms. But among the ordinary run of comfortable, well-to-do people, including many of the upper cla.s.ses, the family commonly lived, ate, and slept in the one princ.i.p.al apartment, as was the case in the houses of the Anglo-Saxons, the English, the Germans, and the Scandinavians of the same period. But the sleeping-places and beds were shut in from view; for in at least the better cla.s.s of houses in Ireland there were, ranged along the wall, little compartments or cubicles, each containing a bed, or sometimes more, for one or more persons, with its head to the wall. The wooden part.i.tions enclosing the beds were not carried up to the roof; they were probably about eight or nine feet high, so that the several compartments were open at top.

The homesteads had to be fenced in to protect them from robbers and wild animals. This was usually done by digging a deep circular trench, the clay from which was thrown up on the inside. This was shaped and faced; and thus was formed, all round, a high mound or d.y.k.e with a trench outside, and having one opening for a door or gate. Whenever water was at hand the trench was flooded as an additional security: and there was a bridge opposite the opening, which was raised, or closed in some way, at night.

The houses of the Gauls were fenced round in a similar manner.

Numbers of these old circular forts still remain in every part of Ireland, but more in the south and west than elsewhere; many of them still very perfect: but of course the timber houses erected within them are all gone.

Almost all are believed in popular superst.i.tion to be the haunts of fairies. They are still known by the old names--_lis_, _rath_, _brugh_, _mur_, _dun_, _moat_, _cashel_, and _caher_: the cashels, murs, and cahers being usually built of stone without mortar. The forts vary in size from 40 or 50 feet in diameter, through all intermediate stages up to 1,500 feet: the size of the homestead depending on the rank and means of the owner.

Very often the flat middle s.p.a.ce is raised to a higher level than the surrounding land, and sometimes there is a great mound in the centre, with a flat top, on which the strong wooden house of the chief stood. The outer defence, whether of clay, or stone, or timber, that surrounded the homestead was generally whitened with lime; and on the top all round, there was a hedge or strong palisade for additional security. Beside almost every homestead was a Kitchen Garden for table vegetables. And hard by were several enclosed s.p.a.ces for various purposes, such as games and exercises, storing up the corn in stacks, securing the cattle at night, etc.

For greater security, dwellings were often constructed on artificial islands made with stakes, trees, and bushes, covered with earth and stones, in shallow lakes, or on small flat natural islands if they answered. These were called by the name _Crannoge_. Communication with the sh.o.r.e was carried on by means of a small boat, commonly dug out of one tree-trunk. The remains of these crannoges may still be seen in some of our small shallow lakes. In most of them old ferry-boats have been found, of which many specimens are now preserved in museums.

CHAPTER XV.

HOW THEY ATE, DRANK, FEASTED, AND ENTERTAINED.

Dinner, the princ.i.p.al meal of the day, was taken late in the afternoon; and there was commonly a light repast or luncheon, called 'Middle-meal,'

between breakfast and dinner. It was the custom to have better food on Sundays and church festivals than on the other days.

Among the higher cla.s.ses great care was taken to seat family and guests at table in the order of rank; and any departure from the established usage was sure to lead to quarrels. The king was always attended at banquets by his subordinate kings, and by other lords and chiefs. Those on his immediate right and left had to sit at a respectful distance. While King Cormac Mac Art sat at dinner, fifty military guards remained standing near him.

The manner of arranging the banquets at Tara was generally followed at other royal entertainments. The Banquet-hall here was a long building, with tables arranged along both side-walls. Immediately over the tables were a number of hooks in the wall at regular intervals to hang the s.h.i.+elds on. Just before the beginning of the feast all persons left the hall except three:--A _Shanachie_ or historian: a marshal to regulate the order: and a trumpeter. The king and his subordinate kings having first taken their places at the head of the table, the professional ollaves sat down next them. Then the trumpeter blew the first blast, at which the s.h.i.+eld-bearers of the lordly guests (for every chief and king had his s.h.i.+eld-bearer or squire) came round the door and gave their masters'

s.h.i.+elds to the marshal, who, under the direction of the shanachie, hung them on the hooks according to rank, from the highest to the lowest. At the next blast the guests all walked in leisurely, each taking his seat under his own s.h.i.+eld (which he knew by special marks).

Only one side of the tables was occupied, namely, the side next the wall: and in order to avoid crowding, the s.h.i.+elds were hung at such a distance that when the guests were seated "no man of them would touch another."

This arrangement at table according to rank was continued in Ireland and Scotland down to a recent period, as Scott often mentions in his novels; and it continues still everywhere, though in a less strict form.

At all state banquets particular joints were reserved for certain chiefs, officials, and professional men, according to rank. A thigh was laid before a king, and also before an ollave poet; a haunch before a queen; a leg before a young lord; a head before a charioteer, and so on. A similar custom existed among the ancient Gauls and also among the Greeks. A remnant of this old custom lingered on in Scotland and Ireland down to a period within our own memory. Seventy years ago in some parts of Ireland, when a farmer killed a bullock or a pig, he always sent the head to the smith, so that at certain times of the year you might see the smith's kitchen garnished with forty or fifty heads hanging round the walls.

In the time of the Red Branch Knights, it was the custom to a.s.sign the choicest joint or animal of the whole banquet to the hero who was acknowledged by general consent to have performed the bravest and greatest exploit. This piece was called _curath-mir_, i.e., 'the hero's morsel or share'; and there were often keen contentions among the Red Branch heroes, and sometimes fights with bloodshed, for this coveted joint or piece. This usage, which prevailed among the continental Celts in general, and which also existed among the Greeks, continued in Ireland to comparatively late times.

Tables were, as we have seen, used at the great feasts. But at ordinary meals, high tables, such as we have now, do not seem to have been in general use. There were small low tables, each used no doubt for two or more persons. Often there was a little table laid beside each person, on which his food was placed--the meat on a platter.

Forks are a late invention: of old the fingers were used at eating. In Ireland, as in England and other countries in those times, each person held his knife in the right hand, and used the fingers of the left instead of a fork. The Greeks and Romans had no forks at meals: they used the fingers only, and were supplied with water to wash their hands after eating.

As early as the eighth or ninth century the Irish of the higher cla.s.ses used napkins at table, for which they had a native word _lambrat_, i.e., 'hand-cloth.' I suppose the chief use they made of it was to wipe the left-hand fingers; which was badly needed. It was the custom, both in monastic communities and in secular life, to take off the shoes or sandals when sitting down to dinner; which was generally done by an attendant.

The Romans we know had the same custom. The Irish did not sit up at dinner as we do now; but, like the Romans, they reclined on couches on which the feet also rested; and this was why the shoes were taken off.

In old times people were quite as fond of intoxicating drinks at dinners and banquets as they are now. They sometimes drank more than was good for them too: yet drunkenness was looked upon as reprehensible. At their feasts they often accompanied their carousing with music and singing.

Besides plain water and milk, the chief drinks were Ale and Mead or metheglin, which were made at home; and Wine which was imported from France.

In great houses there were professional cooks, who, while engaged in their work, wore a linen ap.r.o.n round them from the hips down, and a flat linen cap on the head. But among ordinary families the women did the cooking.

Meat and fish were cooked by roasting, boiling, or broiling. A spit (_bir_), made of iron, was regarded as an important household implement.

But the spits commonly used in roasting, as well as the skewers for trussing up the joint, were pointed hazel-rods, peeled and made smooth and white. Meat, and even fish, while roasting, were often basted with honey or with a mixture of honey and salt.

In the house of every chief and of every brewy (see p. 119 below) there was at least one bronze Caldron for boiling meat. It was highly valued, as a most important article in the household; and it was looked upon as the special property of the chief or head of the house--much in the same way as his sword and s.h.i.+eld. Everywhere we meet with pa.s.sages reminding us of the great value set on these caldrons. One of them was regarded as a fit present for a king. The caldron was supposed to be kept in continual use, so that food might be always ready for guests whenever they happened to arrive. Many bronze caldrons have been found from time to time, and are now preserved in the National Museum, Dublin--several of beautiful workmans.h.i.+p.

In early ages kitchen utensils were everywhere regarded as important. The inventory of the jewels of the English King Edward III. gives a list of his frying-pans, gridirons, spits, etc. There is a curious provision in the Brehon Law that if any accident occurred to a bystander by the lifting of the joint out of the boiling caldron, the attendant was liable for damages unless he gave the warning:--"Take care: here goes the fleshfork into the caldron!"

Milk was used both fresh and sour: b.u.t.ter was made in a small hand-churn; and cheese of various kinds was made from curds. There were water-mills and querns to grind corn, and sieves to separate the ground corn into meal and flour. The staple food of the great ma.s.s of the people was porridge, or, as it is now called in Ireland, stirabout, made of meal, generally oatmeal. It was eaten with honey, b.u.t.ter, or milk, as _kitchen_ or condiment.