Granges, like other manors, were landed estates used for food production, centred around a manor house and possibly including other facilities such as a mill. They 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 wor