The Ewery

The ewer was the vessel from which water was poured over the hands when washing before meals, but the ewery, as a domestic office, dealt with a much larger range of duties. The fullest account of a major ewery appears in Edward IV’s Black Book of the Household. Its chief officer, the sergeant, received all the silver and silver-gilt ewers, basins and cups he required from the controller, the weight of each piece being carefully recorded. He received all the table linen by measure in the same manner, had it marked (rather like modern laundry marks), and was personally responsible for its care. Any items which became badly worn had to be submitted to the controller’s inspection and, only if he agreed, be disposed of to the scullery, saucery, confectionery, or the surgeons. Every day, before each meal, the sergeant and his staff had to prepare the hall and chambers for use, carrying in the wood and coals for the fires, the rushes to cover the floors, and the water for hand-washing. Having wiped the tables, they covered them with tablecloths, and set out their wares on similarly covered ewery tables and cupboards. After meals, they collected their wares and the chamber table linen and kept it safe until it was required again. Only the hall tablecloths remained in use for days at a time, being changed but twice a week unless they had become particularly soiled.¹ Similar procedures were followed in most households. Although they might be on a smaller scale, they used a comparable range of artefacts.