Margaret of Anjou and her seventeen-year-old son, Prince Edward, had sailed from France without knowing of Edward’s victory over Warwick. The news greeted her soon after her landing at Weymouth, in Dorset, with her followers. It was too late to flee; she could only fight. She made her way north towards Bristol, picking up supporting forces on the way, but Edward’s army was approaching from the east. At this moment John Paston wrote to his mother, Margaret, that ‘the world, I assure you, is right queasy’. On 4 May 1471, in a meadow just to the south of Tewkesbury in Gloucestershire, the Lancastrians were overtaken by the Yorkists; in the subsequent mêlée Prince Edward was killed and Margaret was taken prisoner.
Edward IV returned in triumph to London less than three weeks later. On that same day, Henry VI was killed in the Tower of London. It was said that he had expired from melancholy, but the truth is no doubt more prosaic. He had been murdered on the orders of the victorious king, who wished to hold no hostages to fortune. It was claimed later that his assassin was Edward’s youngest brother, the duke of Gloucester, but this inference may entirely be due to Gloucester’s later fame as the inglorious Richard III. It seems appropriate, at any rate, that he should now enter this history of England as a man of shadows.
In any event the Lancastrian royal family, descended directly from Henry IV, was now extinguished. Henry’s body was taken from the Tower to St Paul’s Cathedral, where he was laid out ‘open vysagid’ so that all might recognize him. Margaret of Anjou was incarcerated in the Tower, where she remained for four years before being ransomed by Louis XI; she spent the rest of her days, impoverished, in France. Her life had been lived in a storm that had claimed her husband and her son.
A vignette of Henry VI may be included here. On one occasion, in the 1450s, he visited Westminster Abbey in order to mark out the site of his tomb. He ordered a stonemason to scratch with a crowbar the position and dimensions of the vault that he wished to be built in the floor of the abbey. He did not require a monumental tomb; he wanted to rest beneath the quiet stone. As he conferred with the abbot, he leaned on the shoulder of his chamberlain; the king was then only in his thirties, but he was already tired with the demands of the world. There has rarely been a wise king in England, let alone a good one. But it is still possible to concede a certain amount of sympathy to a man who seems to have been wholly unsuitable for the duties of kingship.
It is often said that the opposing sides in the Wars of the Roses were engaged in an act of mutual destruction, and that the noble families of England were noticeably thinned as a result of the fighting. In fact the pressure of time and circumstance always worked against the survival of any noble house, and it has been calculated that in any period of twentyfive years a quarter of the nobility left no sons to inherit their titles and so lapsed into inconsequence. There must always be a steady flow of ‘new blood’ to keep the governance of the land in good health. The Wars of the Roses did not interrupt what was essentially a continuing process.
In a larger sense, too, the world went on its own way despite the immediate disturbance of the wars. The fact of conflict of course weakened the body politic, and loosened the ties between the realm and the nobility, but there is no evidence of general desolation or dislocation. Few towns or cities were affected by the disturbances, and only those in the immediate vicinity of the battles would have suffered from the factional struggle. The vast resources of the Church were not touched, and in general the clergy remained as distant observers of the conflict. The law courts at Westminster were still in session and the judges rode on circuit throughout the country. The French chronicler and historian Philippe de Commynes remarked at the time that ‘there are no buildings destroyed or demolished by war, but the calamities and misfortunes of the war fell only upon the soldiers, and especially on the nobility’.
There is also no sign of economic decline as a result of the wars. By the 1470s there was a resurgence of trade, a trend in which the king himself took an active interest. The author of the Crowland Chronicle states that Edward ‘in person, having equipped ships of burden, laded them with the very finest wools, cloths, tin and other products of his realm, and like a man living by merchandise, exchanged goods for goods …’. The appearance of a merchant king helps to disperse any notion of economic degeneracy. ‘There is no small innkeeper, however poor and humble he may be,’ an Italian observer wrote, ‘who does not serve his table with silver dishes and drinking cups …’
In any case the life of a nation is perhaps better compared to a sea than to a pond. Exhaustion and renewal, decay and growth, occur simultaneously. So it was that in 1476 William Caxton established in the almonry of Westminster Abbey the first printing press in England. Ten years later the first water-powered pump was introduced to a coalmine at Finchale near Durham. In 1496 the first blast furnace in England was operating at Buxted in Sussex. This industrial revolution was already provoking complaint. A parliamentary Bill of 1482 declared that hats, bonnets and caps made ‘by men’s strength, that is to say with hands and feet’ were infinitely superior to those ‘fulled and thicked in fulling mills’. At the same time very many humble people were still living on the land in the same conditions as their Saxon ancestors.
36
The staple of life
Among the bare fields and deserted gardens of the derelict Roman villas grew wild garlic and onions. ‘I grow very erect, tall in a bed,’ runs one Anglo-Saxon riddle on the onion, ‘and bring a tear to a maiden’s eye. What am I?’ The essential ingredient on the poorer tables, however, was that derisory ‘mess of pottage’ for which birthrights could be sold. The richer Anglo-Saxons ate wheaten bread, but bread of rye or barley was more common. They also consumed vast quantities of pork, the pigs grown fat on the inexhaustible supplies of acorns and beech-nuts to be found in the woods and forests of the country. The smallholder might also have a few razor-backed pigs on the common land. Venison and poultry were popular among the more wealthy Englishmen. Supplies of fish, among them salmon and herring, were plentiful. Horse-flesh was sometimes eaten. For many centuries large knives and coarse wooden spoons were the extent of the cutlery, the meals often eaten out of communal bowls. Then ‘after the dinner they went to their cups,’ according to one chronicler, ‘to which the English were very much accustomed’. A weak ale, compounded with various spices, was the drink of choice. But the Anglo-Saxons also consumed a drink known as ‘morat’, essentially mulberry juice mingled with honey.
The diet of the Normans was not very different, since the agriculture of the country was not materially changed by the invasion. The status of the lord, however, was such that he could eat only wheaten bread. When land was granted to him, it had to be capable of growing wheat; soil that could not bear that crop was of little value to him. That is why few Norman settlements were established in the higher and colder grounds of the Pennines, of Cumbria and other northern regions. The Normans were found among the wheat. They made their bread in the form of buns or cakes, often marked with a cross. They particularly enjoyed a form of gingerbread that was known as ‘peppered bread’.
One difference was evident. They preferred wine to the native ale or mead, and much of it was transported from France. A twelfth-century philosopher, Alexander Neckam, stated that wine should be as clear as the tears of a penitent. He also declared that a good wine should be as sweet-tasting as an almond, as surreptitious as a squirrel, as high-spirited as a roebuck, as strong as a Cistercian monastery, as glittering as a spark of fire, as subtle as the logic of the schools of Paris, as delicate as fine silk, and as cold as crystal. The language of the wine connoisseur has not notably diminished in fancifulness over the centuries.