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NO ORIGINALITY IS CLAIMED IN THIS TREATISE ON THE TABLE LODGE. OVER
A CENTURY AGO, THE GRAND LODGE OF FRANCE AND ENGLAND HAD RITUALS FOR
TABLE LODGES. IN RECENT YEARS, SEVERAL GRAND LODGES IN THE UNITED
STATES, INCLUDING, BUT NOT LIMITED TO: INDIANA, OHIO, VIRGINIA,
VERMONT, IOWA, CONNECTICUT, NEBRASKA, MAINE, NEW HAMPSHIRE AND NEW
JERSEY PERMIT TABLE LODGES, BUT ONLY USING THEIR PRESCRIBED RITUALS
AND ONLY WITH THE SPECIFIC PERMISSION OF THE GRAND MASTER OR GRAND
LODGE. IN SOME CASES, THE TABLE LODGE CAN ONLY BE CONDUCTED IF A
GRAND LODGE OFFICER IS PRESENT. IN SOME GRAND JURISDICTIONS, SUCH AS
MAINE, A DISPENSATION FROM THE GRAND MASTER IS REQUIRED. THE LIBRARY
OF THE GRAND LODGE OF IOWA HAS SEVERAL BOOKS AND VERSIONS OF TABLE
LODGE CEREMONIES, ONE OF WHICH WAS TRANSLATED FROM AN OLD FRENCH
RITUAL IN POSSESSION OF THE GRAND LODGE MASONS 1N MASSACHUSETTS. THE
GRAND LODGE OF IOWA ALSO PUBLISHES A PAMPHLET, "HOW TO CONDUCT A
TABLE LODGE", USING A MORE OR LESS MODERN VERSION OF THE CEREMONIES.
THESE RITUALS HAVE BEEN RESEARCHED AND VARIOUS PARTS USED OR ADAPTED
IN PREPARING THIS SUGGESTED HISTORY, MECHANICS, RITUAL AND
CEREMONIES FOR POSSIBLE USE BY FLORIDA LODGES. WE HEREBY GRATEFULLY
ACKNOWLEDGE THE SOURCES AND CREDITS FOR THIS PAPER.
INTRODUCTION
Civilized people, the world over cherish the family feast; Christmas
and New Year's days, Harvest time and Thanksgiving (in the United
States). Such gatherings are more than mere opportunities for mutual
rejoicing, they are a means by which the family becomes more closely
knit. Most American Masonic Lodges know the "knife and fork" or "the
fourth degree" in which the Lodge members mingle for the
after-meeting coffee and sandwich or snacks, or a more pretentious
meal.
The Masonic banquet, in which an elaborate meal is served, followed
by the introduction of one or more speakers by the Worshipful Master
or a toastmaster, is usually in commemoration of an anniversary,
such as St. John's Day Observance, or as a commencement of a new
year, Past Masters' Night, Lodge anniversary, or other important
occasion.
The feast as a function, a ceremonial, an occasion, is very, very
old. How old it is, it is not necessary to determine, but certainly
older far than any Masonry we know. So the Lodge feast but carries
out a custom which was old when the Pyramids were built. From the
idea of a feast in which Brethren broke bread together and drank in
common, came the Table Lodge of the late seventeenth and early
eighteenth centuries. In the eighteenth century Lodges, the feast
was of such importance in the life of the Lodge that in many of
them, the members were seated at the table when the Lodges were
opened, and remained there throughout the communication, even when
degrees were conferred. The result was that Masonic fellowship was
good fellowship, as in a warm and fruitful soil. Acquaintanceship,
friendship and affection could flourish - - there was no grim and
silent sitting on a bench staring across at a wall.
Out of this festive spirit flowered the love which Masons had for
their Lodge. They brought gifts to it, and only by reading old Lodge
inventories can any present day Mason measure the extent of that
love; there were gifts of chairs, tables, altars, pedestals,
tapestries, silver, oil paintings, libraries, bibles, mementoes,
curios regalities and portraits. The Lodge was home; warm,
comfortable, luxurious, full of memories and tokens of affection.
Even when a member died, his presence was never wholly absent. To
such a Lodge, no member went grudgingly, nor had to be coaxed, nor
was moved by the "ghastly" cold thing called, a "duty to go". What
business has any Lodge have to be nothing but a machine for grinding
out ritualistic work?
It was not called into existence merely to have the minutes read. It
will not continue to exist solely to provide ritualists a place to
perform and exemplify their prowess in conferring the degrees and
delivering the several lectures, nor for candidates to demonstrate
their proficiency in the catechisms. Even a mystic tie will snap
under the strain of cheerlessness, repetition, monotony and
dullness. A Lodge needs fires lit under it today. One way to help
restore some of that warmth may be the restoration of the lodge
feasts, because if they are restored, good fellowship and Brotherly
Love will undoubtedly follow, and where good fellowship is, members
will fill up an empty room, not only with themselves, but also with
their gifts and offerings.
In a few Grand Lodges in the United States, the ancient custom of
the Table Lodge is still preserved. Some Masonic authorities believe
that its revival· in all Grand Lodges would be an enlightenment to
the Brethren. The Table Lodge Ceremony in itself, with a ritual,
formalities and unique terminology, is of special interest.
THE TABLE LODGE - A HISTORY
From time immemorial, Freemasons have enjoyed meeting about a
"FESTIVE board" loaded with fruits of their labor. Special emphasis
was placed on the Summer and Winter Solstice, late in June and
December, which were, and are, St. John the Baptist (June 24) and
St. John the Evangelist (December 27). The twentieth century has
found Masonry ignoring, and often ignorant of, both the "Festive
Board" and the Festivals. Is this as it should be? The answer may be
partially revealed in the following recount of the history of the
Table Lodge.
Man has been continually seeking some noble purpose to pursue even
centuries ago. When life was perhaps more perilous and severe,
feasting became a m~ diversion, as much for social desires as to
satisfy the needs of the inner-man.
The feasts which are probably the oldest of all Fraternal repasts
were those of the "Mysteries" of ancient Egypt, the so-called "Sons
Of Light". The oldest of Masonic origin, of which we have any
reliable record, were the feasts upon being "Entered" and "Passed"
to a Fellow of the Craft. These go back far beyond the records of
organized Masonry.
The Masonic desirability of a social dinner is as old as the
Freemasonry we know. In 1717, when the Mother Grand Lodge was formed
to revitalize the Lodges in and around London, one of the reasons
given was "to revive the Quarterly Communication and hold the Annual
Feast". Many historians claim this annual banquet was the most
important move made by the new body. A short time later, the Grand
Master directed there be installed "the old, regular and peculiar
toasts and healths of Freemasons".
Lawrence Dermott, the author of the first "AHIMAN REZON"
(Constitutions of Masonry), remarked about the Table Lodge: "It was
expedient to abolish the old custom of studying Geometry in the
Lodge, and some younger Brethren made it appear that a good knife
and fork, in the hands of a dexterous Brother, over proper Materials
(food), would give great satisfaction and add more to the
conviviality of the Lodge than the best Scale and Compasses in
Europe".
From the idea of the feast, and the desire to promote a greater
degree of fellowship and kinship in Masonry, was born the Table
Lodge. Both the affection of friends and love for the Fraternity
flourished within its walls. Its Communications were more like a
reunion than a Regular Lodge meeting, and it became a center of
relaxation, celebration and inspiration of Freemasonry.
The Table Lodge had a most unusual pattern. Its meeting was
conducted around the table, and the helpings of food and beverage
were served in such a way they did not interfere with the other
concerns of the Lodge. There were many toasts and the lusty voices
of the Masons rang out with Masonic songs.
The Table Lodge was traditionally a tyled Entered Apprentice Lodge,
followed by the peculiar ritual used only in a Table Lodge, so all
Entered Apprentices and Fellow Crafts could participate in the
fellowship of the Lodge. As all business is conducted in the Master
Mason Lodge in Florida, the Lodge could be opened in the Master
Mason Degree, then called to refreshment, at which time all Entered
Apprentices and Fellow Crafts could be admitted and the Table Lodge
opened, using the suggested ceremony provided by the Committee on
Work.
In our colonial days, the Table Lodge was Freemasonry's greatest
asset. It buoyed up the spirit of the colonists who were members of
the Craft when they were at their lowest ebb. While the repast was
undoubtedly limited and meager, the fervor and zeal were there. Once
the Table Lodge was opened, the objects in the room took on a
military flavor.
Everything that was used changed its name:
| Table |
Trestle Board |
| Table-cloth |
Standard |
| Napkins |
Flags |
| Plates |
Tiles |
| Dishes |
Platforms |
| Spoons |
Trowels |
| Knives |
Swords |
| Forks |
Mattocks |
| Bottles |
Barrels |
| Glasses |
Cannons |
| To charge |
Fill up |
| Lights |
Stars |
| Chairs |
Stalls |
| Food |
Materials |
| Bread |
Rough Ashlar |
| Red Drink |
Strong Powder |
| Water |
Weak Powder |
| Salt |
Sand |
| Pepper |
Dust |
| Mustard |
Paint |
| To Eat |
Masticate |
| To Drink |
"Fire" or "Discharge Cannon" |
That the Table Lodge was an enjoyable experience, no one who has
read the skimpy records can doubt. Dr. George Oliver, an early
Masonic historian, wrote of the Table Lodge in his memoirs: "Their
song appears to have more zest than in privated company, the toast
thrilled more vividly upon recollection, and the small medium of
punch with which it was honored, retained a higher flavor than the
potation if produced at a private board".
Although alcoholic beverages did contribute to the festivities of
the Table Lodge in days long gone, they were not a necessary
adjunct. Wine was the libation, but that was changed when the 18th
Amendment was adopted, so Masons would not violate the law. Although
prohibition was subsequently repealed, Freemasonry did not follow
suit. It retained a substitution, mainly out of respect for the
Brethren who practiced abstinence. Today, fruit juices and punches
are used for the toasts. The Grand Lodge of Vermont apparently still
permits wine to be used, but prescribes the maximum strength and
quantity to be consumed during the toasts. Actually, it is not what
the glass contains, but the concept it offers.
The Table Lodge is a heritage of our past, which deserves
consideration of revival. It has been stated that "The Table Lodge
is the summary of Masonic Doctrine". It prescribed reverence for
Divinity and the Moral Law. It strengthened the devotion that Masons
held for Lodge and Country. It increased the unity and fellowship of
the Craft.
THE TABLE LODGE - ITS MECHANICS
The Table Lodge is no mere banquet or dinner - it is a special
ceremony. It is complete with a ritual, which incorporates
terminology and a vocabulary of centuries ago. It includes toasts,
Masonic songs, and a good Masonic speaker. Emphasis is placed on
"good Masonic speaker", because no other kind will do. There is no
room for off-color jokes, political or religious propaganda,
magicians, or vaudeville-type artists. The Table Lodge should be
completely separate affair of the Lodge and not combined with
anything, such as Lodge business, Installation of Officers, Degree
Work, etc.
A table Lodge must be tyled. All invited guests must be Masons and
the membership of visitors must be verified in the same manner as
they would if they attended a normal a Lodge Communication. All in
attendance must be clothed as Masons and none should wear the
uniforms or regalia of any non-Masonic organization.
The entire ceremony for a Table Lodge should take place in a dining
room or other facility suitable for serving a meal, remembering that
the entire dining area must be tyled. It must be kept simple,
personal and unsophisticated. It should not be an "extravaganza".
Masonic fellowship at its best should be the only goal. Since only
Masons can be in attendance, the meal must be prepared (if prepared
on site) and always served by Masons. Quartets or choirs of Masons,
or someone with musical talent, should be selected and practice a
few of the time-honored Odes of Freemasonry and sing them at the
appropriate times during the Table Lodge.
Should attendance at a Table Lodge be "free"? One Grand Lodge
insists on a "box of Fraternal assistance" being passed, with the
proceeds going toward some Lodge charity. Another is silent on the
matter of paying or making a voluntary contribution. Another permits
the Lodges to let each attendant "donate" a specified sum for the
meal, with the proceeds going into a "Master's Fund" which he can
disburse for charitable and other purposes as he sees fit.
The tables should be arranged in a U-Shape, with openings between
the head table and the North and South legs of the U to facilitate
serving. The Altar, or small table, and Lesser Lights, also an
overhead light, if possible, should be placed in the center of the
U, unless it is necessary to add more tables at the open end of the
U, in which case the Altar may be placed closer to the Worshipful
Master. The Worshipful Master should sit at the center of the head
table with the Guest of Honor at his right and other special guests
at his right and left. The Senior Warden should sit at the west end
of the north leg of the U, with the Junior Deacon on his right and
the Tyler on his left. The Junior Warden should sit at the west end
of the south leg of the U, with the Senior Steward on his right and
the Junior Steward on his left. The Senior Deacon should sit on the
inside of the easterly end of the Senior Warden's table (north leg
of the U), to the right of the Worshipful Master. The Treasurer
should sit directly across from the Senior Deacon, on the outside of
the north leg of the U. The Marshal sits at the middle and on the
outside of the north leg of the U. The Secretary should sit on the
outside of the easterly end of the south leg of the U, to the left
of the Worshipful Master. The Chaplain should sit directly across
from the Secretary, on the inside of the south leg of the U. After
seating the Guest of Honor and other special guests at the head
table, the Worshipful Master may invite Past Masters of the Lodge to
sit at the head table, if room permits. |
