Republic, or Commonwealth: Wielkopolska ("Greater Poland") and Małopolska ("Lesser Poland"), in the "Polish Crown"; and the Grand Duchy of Lithuania. The office of Marshal of the Sejm (Marszałek Sejmu) existed only during sessions of the Commonwealth's parliament (the Sejm). The Marshal chose the Secretary of the Sejm (sekretarz sejmowy), who kept the records of Sejm meetings. The highest court for nobles was called the Crown Tribunal (Trybunł Koronny, created 1579) and was headed by a Tribunal President and a Marshal. The Marshal was chosen from and by the judges themselves, while the President dealt with ecclesiastic matters (and was himself a high-ranking priest). There was also a Lithuanian Tribunal (Trybunał Litewski) and Crown and Lithuanian Treasury courts, created in 1613 (Trybunał Skarbowy Koronny, Trybunał Skarbowy Litewski). Salaries for all judges were set at Sejm meetings. Salt mines (żupy solne) were supervised by a żupnik. Other less important dignitaries named by the King or Sejm to deal with specific short-term questions were called "commissars", "lustrates", "revisers", "delegates", "legates" or "deputies." Court offices Official court posts are the most difficult to describe. Some court officials held responsibilities important to both the court and the country; the functions of others evolved over the centuries. In time (generally by the end of the 17th century), the titles of most had become merely honorary, and the King had to create another set of officials to deal with those responsibilities. Court officials may be divided into those who served the King, and those who ensured the smooth running of his court (in the 16th century, comprising some 1,000–1,500 persons). Since the first group were not subject to the principle of incompatibilitas, they often held another title, usually that of a lesser district official such as a starosta. Of those who served the King, the most important was the Master of the Kitchen, who supervised the kitchen staff and equipment and the preparation of foods. During feasts, he announced the successive dishes. Second in importance was the Pantler, who began setting the table. During feasts, he directed the setting of the dishes, aided by the Steward. The Carver finished setting the table with plates and utensils, and during the feast carved all the dishes that required the knife. After carving, he tasted them (by the 17th century, this was merely a tradition, left over from the days when this official used to detect poison). Drink was seen