 Originally a voluntary tax, the "dîme" became mandatory in 1585.In principle, unlike the taille, the "dîme" was levied on both noble and non-noble lands.The dîme was divided into a number of types, including the "grosses dîmes" (grains, wine, hay), "menues" or "vertes dîmes" (vegetables, poultry), "dîmes de charnage" (veal, lamb, pork).