Mediaeval Sinhalese Art c7.64

c7.64

Furniture was of the simplest. Three-legged stools, or shaped logs (*kolombu*) afforded seats according to rank; none but the King might sit upon a stool with a back. Four-legged beds were in general use, but often only by the master of the house, the women, children and servants sleeping on mats on the floor; some beds were elaborately and beautifully carved. For the kitchen a set of earthern pots, a vegetable slicer, a coconut scraper (*hiramanaya*), a stone for grinding curry-stuffs (*miris-gala*), a water dipper (*kinissa*), baskets for corn, wooden spoons, and a spoon rack (*hendiana*) were the principal requirements. Three stones (*lig-gal*) formed a cooking hearth, supporting an earthen pot over a wood fire; but in some districts an earthen hearth in the form of a ring open at one side served the same purpose. Earthern or brass coconut oil lamps afforded a dim light. Agricultural implements, including the yoke (*kada*) for carrying burdens were also stored in the house. Clothing, books (if any) and valuables were kept in wooden chests. Cloths were also stored in earthen pots for their better protection against insects. Cot-shaped wooden cradles were suspended from the roof. For eating purposes, those who could afford it, had silver, brass or china dishes (resp., *teṭi, piṅgāna*) on which to lay the plantain leaf from which the food was directly taken. The king’s plantain leaf was laid on a gold plate. Honorable persons used a low brass stand (*sērak-kalē*) as a small table for eating from, being seated on a stool themselves; others ate upon the ground, the plantain leaf being laid on an elegantly plaited grass tray or dish (*atulpaṭa*). All, of course, ate with the fingers; the women separately and after the men had been served. Beef was wholly avoided, and flesh and fish but very little used, rice being the staple food; but the diet of well-to-do persons was sufficiently varied with numerous curries, rice and other corn cakes and sweetmeats skilfully prepared by the women of the household, who, however high in rank, took pride in culinary operations. The common drink was water. When drinking from a vessel the people avoided soiling it, by holding the pot at a distance and pouring water into the mouth, or the hand held as a cup against the mouth.