which was the abbey inn, there must be porters, hostlers, cooks. The common details of a domestic establishment of a hundred men were enough to keep many persons busy. It is true that much of the heavy work was done by the lay brothers; but every choir brother had his share also, and went out daily with axe or spade, with fishing-rod or pruning-hook, with basket or barrow, to his appointed task. The crops must be planted or garnered, the apples must be picked, the hay must be got in, the wood must be cut, the buildings must be kept in repair, horses must be shod, sheep must be shorn, and at all seasons, in all weather, and under all circumstances, dinner must be cooked.
Accordingly, after the daily mass and chapter, this substantial activity engaged the mind and muscle of the monastery. The abbot betook himself to his executive affairs, the prior and the sub-prior to their daily inspection of the establish-
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