134th District Table Lodge
The Brethren Seated for Table Lodge:
The Masters at the Head of the Table
Wardens at the end of their respective columns.
It is written in the first paragraph of the account of the founding of the Mother Grand Lodge in 1717 A.D., as published in the Book of Constitution; that the old Lodges in London had two purposes in constituting a Grand Lodge: one was to establish a center of union and harmony, the other was to revive the Quarterly Feasts. Why feasts? Because the feast was fundamental and has always stood close to the very heart of the Lodge. Even in the original version of the Old Charges, in which everything was condensed to the fewest possible words and only essentials were included, feasts were provided for, among the rules and regulations, as a fixed and necessary part of the Masonic life, and on a par with wages and lodges, and apprentices, etc. Feasts were a third sector in the work and scope of the Lodge, and one of the principal officers, the Junior Warden, had as the purpose of his office to be responsible for that sector; and in early Speculative times this Landmark was not weakened but was reinforced by giving the Junior Warden the two Stewards to assist him.
The Table Lodge is an opportunity for the Brethren to share Masonic fellowship in a less formal atmosphere with discussions and talking continued during the evening. By tradition, the Table Lodge is open to all Masons, thereby opening the door to all Brethren in the Lodge - including Entered Apprentices and Fellowcrafts - to be able to attend the feast in the tyled refectory.
In keeping with the Landmarks of Freemasonry, a feast is an occasion where food and drink are in abundance. Traditionally, many varieties of food and drink would be available. As an example, the fare for the 134th Masonic District's Table Lodge was as follows:
Wild rice with mushroom soup
Tomato, avocado and mushroom salad with vinaigrette
Shrimp cocktail
Lemon sherbet
Prime rib or beef with French cut green beans almondine with potatoes
Angel food cake with peaches and whipped cream and coffee
Fresh fruit, assorted cheeses and crackers
Each of the foregoing courses was punctuated by a ceremonial toast and salute using the individual brother's choice of red or white wine or a non-alcoholic beverage.
It was a time to eat, drink and be merry.