Content with the Customs
Illustration
by Staff

From the rule of St. Benedict, Sixth Century A.D.:

"If any pilgrim monk come from distant parts, with wish as a guest to dwell in the monastery, and will be content with the customs which he finds in the place, and do not perchance by his lavishness disturb the monastery, but is simply content with what he finds, he shall be received, for as long a time as he desires. If, indeed, he find fault with anything, or expose it, reasonably, and with the humility of charity, the Abbot shall discuss it prudently, lest perchance God has sent him for this very thing. But if he have been found lavish or vicious in the time of his sojourn as guest, not only ought he not to be joined to the body of the monastery, but also it shall be said to him, honestly, that he must depart. If he does not go, let two stout monks, in the name of God, explain the matter to him."

Okay, so maybe that last line was not part of the original sixth century text, but hospitality has always been central to christian practice and as I have gotten older I realize how important it is. Even Jesus spoke of being welcomed as a test of our true discipleship. Perhaps no greater witness to our internal faith is the outward practice of hospitality. Now, I'm not talking about running a BnB. I am talking about welcoming and accepting others with grace.


Note: The Rule of Saint Benedict is a book of precepts, or instructions, written in 516 dealing with the concerns and needs of monks in a community environment. The book attempts to establish due order, to foster an understanding of the relational nature of human beings, and to provide a spiritual father to support and strengthen the individual's ascetic effort and the spiritual growth that is required for the fulfillment of the human vocation, theosis. The Rule provides a moderate path between individual zeal and formulaic institutionalism; because of this middle ground it has been widely popular.

ChristianGlobe Networks, Inc., Illustrations from ChristianGlobe, by Staff