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That was brilliant.

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I'm going to read from
the Chaucer-Chaucer Tales,

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a selection, and I
spoke so much of it

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today, that I'll just proceed.

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The fruyt of every
tale is for to seye.

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They ete, and drynke, and
daunce, and synge, and pleye.

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They soupen and they speke, and
drynken evere strong ale atte

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beste.

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Now, lat us sitte and
drynke, and lat us

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dyne as soone as that ye may.

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Lat us heere a messe, and
go we dyn, the service doon,

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they soupen al by day.

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And to the dyner faste
they spedde and go we dyn,

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with hym to dyne, to come to
dyner, and thus, I lete hem

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ete and drynke and pleye.

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But thus I lete in
lust and jolitee

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I lete hem, til men
to the soper dresse.

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They ete and drynke, and whan
this hadde an ende, of mete

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and drynke, and eten also
and drynken over hir myght,

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to eten of the
smale peres grene.

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They drynke, and
speke, and rome a while

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and pleye, ordeyened hath
this feeste of which I tolde,

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go to feste at a kynges feeste.

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Each man woot wel that at a
kynges feeste hath plentee,

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to the mooste and to the
leeste arrayed for this feste

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in every wise whan he of wyn
was repleet at his feeste,

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they fette hym first the sweete
wyn, and sende hym drynke,

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and there, he swoor
on ale and breed,

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With bread and chesse, and a
good ale in a jubbe cheweth

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greyn and lycorys
with whete and malt

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both mele and corn be it whete
or otes, for male and breed,

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and roosted hem a goos that they
han eten with thy stubbel goos

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and beggeth mele and
chese, or elles corn.

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Instide of flour yet wol I yeve
hem bren than maystow chese.

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Yif us a busshel whete, malt,
or reye, a goddes kechyl,

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or a trype of chese, bacon
or beef, seynd bacon,

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and somtyme an eye or tweye,
the bacon was nat fet for hem.

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And of youre softe
breed nat but a shyvere,

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and after that, a rosted pigges
heed, milk and broun breed,

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many a muscle and
many an oystre,

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a cake of half a busshel
fynde many a pastee

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and eek the wyn, the
spices and the wyn

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is come anoon, of
spicerie, of leef,

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and bark, and
roote, ther spryngen

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herbes, grete and smale,
the lycorys and cetewale,

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and many a clowe gylofre,
and notemuge to putte in ale,

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wheither it be moyste
or stale, and roial

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spicerye, and gyngebreed
and lycorys, and eek comyn,

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so that men myghte dyne.

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Bacus the wyn
shynketh al aboute,

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and broghte of myghty ale
a large quart and whan

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that each of hem had dronke his
part now kepe yow fro the white

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and fro the rede, whan man so drynketh of the white 
and rede, fro the white wyn of Lepe,

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this wyn of Spaigne crepeth
subtilly and thanne he taketh

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a sop in fyn clarree, he
drynkeith ypocras, clarree,

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and vernage of spices hoote or
else a draught of fresh drawn,

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malty ale, I hadde
levere than a barel ale

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drynketh a draughte drinken of
this welle a draughte fecche me

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drynke, he drank and drank,
and yaf his felawe drynke also,

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men drynken, this
messager drank sadly ale

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and wyn, nay thou shalt
drynken of another tonne,

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shall savoure wors than ale, for

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she drank wyn.

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She drank.

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How fairer been thy
brestes than is wyn!

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Whan I had dronke a
draughte of sweete wyn.

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As evere moote I drynken
wyn or ale, but first,

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I make a protestacioun
that I am dronke,

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that for dronken was al pale
saugh that he was dronke

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of ale, ful pale he was
for dronken O Januarie,

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dronken in plesaunce I wol
drynke licour of the vyne,

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I am wont to preeche,
for to wynne.

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So dronke he was O dronke
man, ye fare as folk

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that dronken were of ale.

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And for despit he drank
ful muchel moore, lo,

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how that dronken Looth,
unkyndely for dronkenesse

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is and dronkenesse is eek a
foul record a lecherous thyng is

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wyn a likerous mouth
moste han a likerous tayl.

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Hath wyn bireved
me myn eyen sight?

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Ye shul have
digestyves of wormes,

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er y take youre laxatyves
of lawriol, centaure,

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and fumetere of herbe yve,
growing in oure yeerd,

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ther mery is.

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Pekke hem up right as they
grow, and ete heme yn!

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Til wel ny, the day
bigan to sprynge.

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Here is ended the Host Tale.

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