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Monastic grange
A monastic grange was a manor or other centre of an outlying farming estate belonging to a monastery and used for food production in Great Britain, Ireland, or Austria. In France such a supporting satellite farm, often a replica on a reduced scale of the mother house, was a ''doyenné'',〔Charles de la Roncière, "The aristocratic households of feudal France", in Georges Duby, ed. ''A History of Private Life: II. Revelations of the Medieval World'' 1988:42.〕 which is to say, a "deanery" under the local guidance of a dean. In English contexts ''grange'' is often specifically used to refer to the manor house surrounded by its farm-buildings.〔''OED'': "grange"〕
==Facilities==
Granges, like other manors, were landed estates used for food production, centred on a manor house with its out-buildings and possibly including other facilities such as a mill or a tithe barn, for ''grange'' comes through French ''graunge'' from Latin ''granica'', "granary".〔''OED'': "grange"〕 The granges were particularly important to urban-based monasteries and might be located at some distance. They could farm livestock or produce crops. Specialist crops might include apples, hops or grapes to make beverages or herbs for the infirmary. Many granges included fish-ponds to supply Friday meals to the monastery. The produce could both sustain the monks and be sold for profit. Favoured manor houses might be used as country retreats by the abbot. Granges are often mistakenly referred to as monasteries. However, whilst under overall monastic control, many would rarely see a monk and were run on a day-to-day basis by a steward and worked by local farm labourers or perhaps lay brothers.
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