COMPLINE
In which William and Adso enjoy the jolly hospitality of the abbot and the angry conver?sation of Jorge.

The refectory was illuminated by great torches. The monks sat at a row of tables dominated by the abbot’s table, set perpendicularly to theirs on a broad dais. On the opposite side there was a pulpit, where the monk who would read during supper had already taken his place. The abbot was waiting for us next to a little fountain, with a white cloth to wipe our hands after the lavabo, following the ancient counsels of Saint Pachomius.
The abbot invited William to his table and said that for this evening, since I was also a new guest, I would enjoy the same privilege, even though I was a Benedic?tine novice. In the following days, he said to me paternally, I could sit at table with the monks, or, if I were employed in some task for my master, I could stop in the kitchen before or after meals, and there the cooks would take care of me.
The monks were now standing at the tables, motionless, their cowls lowered over their faces, their hands under their scapulars. The abbot approached his table and pronounced the “Benedicite.” From the pulpit the pre?centor intoned the “Edent paupers.” The abbot imparted his benediction and everyone sat down.
Our founder’s Rule prescribes a frugal meal but allows the abbot to determine how much food the monks actually need. In our abbeys now, however, there is greater indulgence in the pleasures of the table. I will not speak of those that, unfortunately, have been transformed into dens of gluttony; but even those that follow standards of penance and virtue provide the monks, almost always engaged in taxing intellectual labors, with a nourishment not effete but substantial. On the other hand, the abbot’s table is always favored, not least because honored guests frequently sit there, and the abbeys take pride in the produce of their lands and their barns, and in the skill of their cooks.
The monks’ meal proceeded in silence, as is customary; they communicated among themselves with the usual alphabet of fingers. The novices and younger monks were served first, immediately after the dishes meant for all had been passed at the abbot’s table.
With us at the abbot’s table sat Malachi, the cellarer, and the two oldest monks, Jorge of Burgos, the venera?ble blind man I had met in the scriptorium, and Alinardo of Grottaferrata: ancient, almost a centenarian, lame, and fragile-looking, and—it seemed to me—addled. The abbot told us that, having come to the abbey as a novice, Alinardo had lived there always and recalled almost eighty years of its events. The abbot told us these things in a whisper at the beginning, because afterward he observed the custom of our order and followed the reading in silence. But, as I said, certain liberties were taken at the abbot’s table, and we praised the dishes we were offered as the abbot extolled the quality of his olive oil, or of his wine. Indeed, once, as he poured some for us, he recalled for us that passage in the Rule where the holy founder observed that wine, to be sure, is not proper for monks, but since the monks of our time cannot be persuaded not to drink, they should at least not drink their fill, because wine induces even the wise to apostasy, as Ecclesiastes re?minds us. Benedict said “of our time” referring to his own day, now very remote: you can imagine the time in which we were supping at the abbey, after such deca?dence of behavior (and I will not speak of my time, in which I write, except to say that here at Melk there is greater indulgence in beer!): in short, we drank with?out excess but not without enjoyment.
We ate meat cooked on the spit, freshly slaughtered pigs, and I realized that in cooking other foods they did not use animal fats or rape oil but good olive oil, which came from lands the abbey owned at the foot of the mountain toward the sea. The abbot made us taste (reserved for his table) the chicken I had seen being prepared in the kitchen. I saw that he also possessed a metal fork, a great rarity, whose form reminded me of my master’s glasses. A man of noble extraction, our host did not want to soil his hands with food, and indeed offered us his implement, at least to take the meat from the large plate and put it in our bowls. I refused, but I saw that William accepted gladly and made nonchalant use of that instrument of great gentlemen, perhaps to show the abbot that not all Franciscans were men of scant education or humble birth.
In my enthusiasm for all these fine foods (after several days of travel in which we had eaten what we could find), I had been distracted from the reading, which meanwhile continued devoutly. I was reminded of it by a vigorous grunt of assent from Jorge, and I realized we had reached the point at which a chapter of the Rule is always read. I understood why Jorge was so content, since I had listened to him that afternoon. The reader was saying, “Let us imitate the example of the prophet, who says: I have decided, I shall watch over my way so as not ............