The dwellings of the fifteenth century were commodious and convenient. A typical country house may be described as follows: a door on the ground floor led into the hall, while a staircase on the outside led to the first floor proper. Inside the door at the head of the stairs was to be found a shorter staircase, which led to the floor on which were situated the chambers. Passing into the hall, the visitor would find himself in the most spacious apartment of the house. It remained as it had been throughout the Middle Ages, the public room, open to all who were admitted within the precincts of the establishment. The permanent furniture consisted chiefly of benches, and a seat with a back to it, which was used by the superior members of the family. In the hall there was usually at least one table which was a fixture, but the other tables continued to be made up from planks and trestles when needed. Cushions and ornamental cloths to place over the seats and backs of benches were in general use, and on special occasions the tapestries, some of which had been in the families for generations, were brought out, though apparently they were not used on ordinary occasions. The sideboard was one of the most familiar articles of furniture, and upon it was arranged the plate, which was in charge of the butler, and was intended as much for display as for use. In the large mansions, as in the castles, the hall was not complete without the minstrels' gallery and a dais; though inconveniently large, it was well warmed and lighted, and the walls were often decorated with stags' antlers on which to hang the men's hats and caps, hunting horns and such accessories of the chase, beside which were suspended arms and armor and fishing nets; while on the sideboard might be found writing materials and a book or two. The fresh rushes with which the floor was strewn gave forth, when first placed, a refreshing smell when crushed by the foot.
The setting of the table was much the same as it had been. Knives were not ordinarily placed upon it, because of the custom of the times for each person to carry his own knife. Salt was regarded with superstition, and it was thought desirable that it should be placed upon the table before other comestibles. There was little attempt to keep the tiled floor clean except by strewing it with rushes, and for guests or members of the household to throw bones or other débris of the table upon the floor was not looked upon as an offence against manners; indeed, dogs were almost invariably present, and awaited, as customary, their meals at the hands of the guests. However, the directions for behavior at table instructed the person not to spit upon the table, by which intimation it was delicately hinted that the proper place upon which to expectorate was the floor. Again, the guest is told that when he makes sops in the wine, he must either drink all the wine in the glass or else throw it on the floor. The uncleanliness of the seats is also suggested by the instruction given the learner in etiquette that he should always first look at the seat before occupying it, to be sure there was nothing dirty upon it. Table manners had lost some of their ceremony, but had retained all of their rudeness. Forks were not used to convey food to the mouth, fingers answering every purpose, but it was considered bad manners to eat with a knife. Other rules for the table are curious enough, but are also important as illustrating the manners of the century. Some of them are too disgusting to mention; others, not open to this objection, may be instanced. The guest was directed not to dip his meat in the saltcellar to salt it, but to take a little salt with his knife and put it on his meat, not to drink with a dirty mouth, not to offer another person the remains of his pottage, not to eat too much cheese, and to take only two or three nuts when they were placed before him. Still other rules are not without point, such as not to roll one's napkin into a cord or tie it into knots, and not to get intoxicated during dinner time!