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The prohibition of meat
(3/4)
The Cistercians were adamant that neither meat
nor lard should be eaten within the monastery, although an allowance
was made for the seriously ill and hired craftsmen.(7)
This ruling also applied to the granges.(8)
The prohibition of meat was essentially in adherence to chapter
59 of the Rule
of St Benedict, (9) but it was
also believed that this would quench the monks carnal
desires and sharpen their spiritual alertness. Thus, Bernard
of Clairvaux wrote in a sermon on the Song of Songs:
I abstain from meat because by over-feeding the
body I also feed carnal desires; I strive to take even bread with
moderation, lest my heavy stomach hinder me in standing up for prayer.(10)
Inevitably, ideals were not always observed and
there were those who disregarded these rules. Transgressors were
reprimanded by the General
Chapter took measures against transgressors, but by the fourteenth
century relaxed its stance: in 1335 it was officially sanctioned
that meat could be served at the abbots table and also in
the infirmary; in 1439 the General Chapter conceded that once or
twice a week each monk might dine outside the refectory to eat meat
but underlined that there should always be 2/3 of the community
eating a regular diet in the refectory and that nobody should eat
meat more than twice a week.(11) By
the end of the fifteenth century it was commonplace for the monks
to eat meat two or three times a week in a separate room, the misericord;
the meat served here was prepared in a special kitchen.
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