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The Plan of St. Gall

a study of the architecture & economy of & life in a paradigmatic Carolingian monastery
  
  
  
  
  
  
  
  
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THE SERVERS
  
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THE SERVERS

The Rule prescribes that no one be excused from service
in the kitchen and in the refectory unless he be engaged in
some more important task or is prevented by sickness.
However, if the community is large, the cellarer may be
relieved from this duty altogether.[166] In entering upon their
weekly duty on Sundays, immediately after Lauds, the
incoming servers, together with those whom they relieve,


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Page 280
[ILLUSTRATION]

226. POMPEII [after Billiard, 1931, 184. fig. 70]

Tavern sign of burnt clay showing the common Roman amphora used for
transport and storage of standardized quantities of wine.

[ILLUSTRATION]

227. NÎMES, MAISON CARRÉE. ROMAN DOLIUM

The largest extant Roman DOLIUM, displayed on the podium of the
Maison Carrée in Nîmes, near the Cella entrance. The height of the
person standing to the right is 74 inches, ca. 1.88m.
(photo: Horn).

prostrate themselves before the brothers in the church and
ask for their prayers. An hour before the meal, all are
given, over and above their regular allowance, a drink and
some bread, "in order that at the meal time they may serve
their brethren without murmuring and undue hardship."[167]

The servers set the tables, bring in the food and take away
what is left. In cleaning the tables after the meal they brush
the crumbs into a canister with a broom made for that
purpose.[168] As they serve the food they must see to it that
those who eat are not in want of any food or drink, that the
brothers are not given less than the abbot, the juniors not
less than the seniors, except for the boys who receive a
smaller portion.[169] If they distribute more or less than is
right, or perform their tasks noisily, or if they neglect,
lose, spill, or break something, or create damage in any
other way, they must immediately ask for indulgence by
throwing themselves on the ground before the prior, holding
in their hand that which they have damaged, and telling
what has happened.[170] After the monks have eaten, the
servers take their own meal "not at one table but each in
his proper place," and while they eat "the same texts that
were recited to the others, will be recited to them."[171]

At the end of their weekly term the outgoing servers
wash the towels the brethren use for drying their hands and
restore the vessels to the cellarer "clean and sound." Then
the cellarer delivers them to the monk whom he has placed
in charge of the incoming servers "in order that he may
know what he is giving out and what receiving back."[172]
Then together the outgoing and the incoming servers wash
the feet of the whole community.[173]

 
[166]

Benedicti regula, chap. 35, ed. Hanslik, 1960, 92-95; ed. McCann,
1952, 86-89; ed. Steidle, 1952, 226-28.

[167]

Benedicti regula, loc. cit.

[168]

Consuetudines Sublacenses, chap. 25; ed. Albers, Cons. mon., II,
1905, 166.

[169]

Letter addressed to Abbot Haito of Reichenau by two of his monks
after the synod of 817; see Capitula in Auuam directa, chap. 7; ed. Frank,
Corp. cons. mon., I, 1963, 335.

[170]

Capitula in Auuam directa, loc. cit.; and Memoriale Qualiter, chap. 4;
ed. Morgand, Corp. cons. mon., I, 1963, 245.

[171]

Synodi primae decr. auth., chap. 26; ed. Semmler, Corp. cons. mon., I, 1963, 465.

[172]

Benedicti regula, loc. cit.

[173]

For a detailed description of this, see Consuetudines Sublacenses,
chap. 23, ed. Albers, Cons. mon., II, 1905, 164.