A Day with William Shakespeare

Biography & Memoir, Literary, Fiction & Literature, Classics
Cover of the book A Day with William Shakespeare by May Byron, May Byron
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: May Byron ISBN: 9786050382150
Publisher: May Byron Publication: May 24, 2015
Imprint: Language: English
Author: May Byron
ISBN: 9786050382150
Publisher: May Byron
Publication: May 24, 2015
Imprint:
Language: English

"Breakfast, in 1599, was a rite "more honoured in the breach than in the observance." Most people, having supped with exceeding heartiness the previous night, ignored breakfast altogether: especially as dinner would occur some time between 10 and 12 a.m. Those who could not go long without food had no idea of a regular sit-down meal during that precious morning hour which "has a piece of gold in its mouth." They contented themselves with beaten-up eggs in muscadel wine, as now the Mountjoy family; who, being of French origin, boggled somewhat at the only alternative—a very English one—small ale and bread-and-butter.

To these good folk, standing up and swallowing their morning draught, entered their well-to-do lodger, Mr. William Shakespeare, up betimes like them—for he was a very busy person,—and shared their jug of eggs and muscadel. Mr. Shakespeare was thirty-five years of age, "a handsome, well-shap't man," in the words of his friend Aubrey,—his eyes light hazel, his hair and beard auburn. He still retained, in some degree, the complexion which accompanies auburn hair, and this imparted a tinge of delicacy to his sensitive and mobile face. He was already slightly inclined to embonpoint: for in the seventeenth century people aged soon, and thirty-five was much more like forty-five nowadays..."

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

"Breakfast, in 1599, was a rite "more honoured in the breach than in the observance." Most people, having supped with exceeding heartiness the previous night, ignored breakfast altogether: especially as dinner would occur some time between 10 and 12 a.m. Those who could not go long without food had no idea of a regular sit-down meal during that precious morning hour which "has a piece of gold in its mouth." They contented themselves with beaten-up eggs in muscadel wine, as now the Mountjoy family; who, being of French origin, boggled somewhat at the only alternative—a very English one—small ale and bread-and-butter.

To these good folk, standing up and swallowing their morning draught, entered their well-to-do lodger, Mr. William Shakespeare, up betimes like them—for he was a very busy person,—and shared their jug of eggs and muscadel. Mr. Shakespeare was thirty-five years of age, "a handsome, well-shap't man," in the words of his friend Aubrey,—his eyes light hazel, his hair and beard auburn. He still retained, in some degree, the complexion which accompanies auburn hair, and this imparted a tinge of delicacy to his sensitive and mobile face. He was already slightly inclined to embonpoint: for in the seventeenth century people aged soon, and thirty-five was much more like forty-five nowadays..."

More books from Classics

Cover of the book Samuel Rutherford by May Byron
Cover of the book Polyeucte by May Byron
Cover of the book A House to Let (Annotated) by May Byron
Cover of the book Autobiography of Ma-ka-tai-me-she-kia-kiak, Or Black Hawk,, by May Byron
Cover of the book Hecuba by May Byron
Cover of the book Cosas que fueron by May Byron
Cover of the book Ivan Vasil'evich: Russian Language by May Byron
Cover of the book El disco rojo by May Byron
Cover of the book L'Aiguille creuse by May Byron
Cover of the book Works and Days by May Byron
Cover of the book Il paese di Cuccagna by May Byron
Cover of the book Contes bruns by May Byron
Cover of the book Indifferent Heroes by May Byron
Cover of the book The Young Step-Mother, Or a Chronicle of Mistakes by May Byron
Cover of the book How Glooskap Is Making Arrows, And Preparing For A Great Battle by May Byron
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy