IN GRATITUDE FOR HIS HELP, (continued 5)

[Some word or words in large black letter have been cut off at the bottom of the page.]

NOTES.

Numbering of linenotes does not always correspond exactly to a word’s place in the main text. References that are off by only a line or two have not been corrected.

l. 11-12. John Russell lets off his won’t-learns very easily. Willyam Bulleyn had a different treatment for them. See the extract from him on “Boxyng & Neckweede” after these Notes.

l. 49. See the interesting “Lord Fairfax’s Orders for the Servants of his Houshold” [after the Civil Wars], in Bishop Percy’s notes to the Northumberland Household Book, p. 421-4, ed. 1827.

l. 51. Chip. ‘other .ij. pages ... them oweth to chippe bredde, but not too nye the crumme.’ H. Ord. p. 71-2. The “Chippings of Trencher-Brede” in Lord Percy’s household were used “for the fedyinge of my lords houndis.” Percy H. Book, p. 353.

“Non comedas crustam, colorem quia gignit adustam ... the Authour in this Text warneth vs, to beware of crusts eating, because they ingender a-dust cholor, or melancholly humours, by reason that they bee burned and dry. And therefore great estates the which be [orig. the] chollerick of nature, cause the crustes aboue and beneath to be chipped away; wherfore the pith or crumme should be chosen, the which is of a greater nourishment then the crust.” Regimen Sanitatis Salerni, ed. 1634, p. 71. Fr. chapplis, bread-chippings. Cotgrave. Corrigenda

l. 52. Trencher. The College servant ‘Scrape Trencher,’ R. Holme, Bk. III., Chap. iv., p. 099 [199], notes the change of material from bread to wood. Corrigenda

l. 56. Trencher bread. Item that the Trencher Brede be maid of the Meale as it cummyth frome the Milne. Percy Household Book, p. 58.

l. 66. Cannell, a Spout, a tap, a cocke in a conduit. Epistomium. Vne canelle, vn robinet. Baret.

l. 68. Faucet. Also he [the yeoman of the Butler of Ale] asketh allowaunce for tubbys, treyes, and faucettes, occupied all the yeare before. H. Ord. p. 77.

l. 74. Figs. A. Borde, Introduction, assigns the gathering of figs to “the Mores whych do dwel in Barbary,” ... “and christen men do by them, & they wil be diligent and wyl do al maner of seruice, but they be set most comonli to vile things; they be called slaues, thei do gader grapes and fygges, and with some of the fygges they wyl wip ther tayle, & put them in the frayle.” Figs he mentions under Judæa. “Iury is called y^e lande of Iude, it is a noble countre of ryches, plenty of wine & corne ... Figges and Raysions, & all other frutes.” In his Regyment, fol. M. iii., Borde says of ‘Fygges ... They doth stere a man to veneryous actes, for they doth auge and increase the seede of generacion. And also they doth prouoke a man to sweate: wherfore they doth ingendre lyce.’

ll. 74-95. Chese. ‘there is iiij. sortes of Chese, which is to say, grene Chese, softe chese, harde chese, or spermyse. Grene chese is not called grene by y^e reason of colour, but for y^e newnes of it, for the whay is not half pressed out of it, and in operacion it is colde and moyste. Softe chese not to new nor to olde, is best, for in operacion it is hote and moyste. Reg. fol. I. i. See note on l. 85.

l. 77. In his chapter Of Prunes and Damysens, Andrew Borde says, Syxe or seuen Damysens eaten before dyner, be good to prouoke a mannes appetyde; they doth mollyfie the bely, and be abstersyue, the skynne and the stones must be ablated and cast away, and not vsed. Regyment, N. i. b. Corrigenda

l. 78, 83. The Bill-berry or Windberry, R. Holme, Bk. II., p. 52, col. 1; p. 79, col. 1; three Wharl Berries or Bill-Berries ... They are termed Whortle Berries or Wind Berries, p. 81, col. 2. § xxviii. See the prose Burlesques, Reliq. Antiq., v. 1, p. 82. Why hopes thu nott for sothe that ther stode wonus a coke on Seynt Pale stepull toppe, and drewe up the strapuls of his brech. How preves thu that? Be all the .iiij. doctors of Wynbere hylles, that is to saye, Vertas, Gadatryme, Trumpas, and Dadyltrymsert.

l. 79. Fruits. These officers make provysyons in seasons of the yere accordynge for fruytes to be had of the Kinges gardynes withoute prises; as cherryes, peares, apples, nuttes greete and smalle, for somer season; and lenten, wardens, quinces and other; and also of presentes gevyn to the Kinge; they be pourveyours of blaundrelles, pepyns, and of all other fruytes. H. Ord. p. 82.

l. 80. Mr Dawson Turner’s argument that the “ad album pulverem” of the Leicester Roll, A.D. 1265, was white sugar pounded (Pref. to Household Expenses, ed. 1841, p. li., proves only that the xiiij lib. Zucari there mentioned, were not bought for making White powder only.

ll. 81-93. Crayme. ‘Rawe crayme undecocted, eaten with strawberyes, or hurttes, is a rurall mannes banket. I haue knowen such bankettes hath put men in ieobardy of theyr lyues.’ A. Borde, Regyment, fol. I. ij.

l. 82, l. 93. Junket. The auncient manner of grateful suitors, who, hauing prevailed, were woont to present the Judges, or the Reporters, of their causes, with Comfets or other Jonkets. Cotgrave, w. espice.

l. 85. Cheese. Whan stone pottes be broken, what is better to glew them againe or make them fast, nothing like the Symunt made of Cheese; know therfore it will quickly build a stone in a drie body, which is ful of choler adust. And here in Englande be diuers kindes of Cheeses, as Suff. Essex, Banburie .&c. according to their places & feeding of their cattel, time of y^e yere, layre of their Kine, clenlinesse of their Dayres, quantitie of their Butter; for the more Butter, the worse Cheese. Bullein, fol. lxxxv.

l. 89. Butter. A. Borde, Introduction, makes the Flemynge say,

l. 94. Posset is hot Milk poured on Ale or Sack, having Sugar, grated Bisket, Eggs, with other ingredients boiled in it, which goes all to a Curd. R. Holme.

l. 94. Poset ale is made with hote mylke and colde ale; it is a temperate drynke. A. Borde, Reg. G. iij.

Note on line 52 was originally printed here, labeled “l. 98”.

l. 105. Hot wines & sweet or confectioned with spices, or very strong Ale or Beere, is not good at meales, for thereby the meat is rather corrupted then digested, and they make hot and stinking vapours to ascend vp to the braines. Sir Jn. Harrington. Pres. of Health, 1624, p. 23.

l. 109. Reboyle. ‘If any wynes be corrupted, reboyled, or unwholsome for mannys body, then by the comtroller it to be shewed at the counting bourde, so that by assent all suche pypes or vesselles defectife be dampned and cast uppon the losses of the seyd chiefe Butler.’ H. Ord. p. 73.

l. 109. Lete, leek. ‘Purveyours of Wyne ... to ride and oversee the places there as the Kinges wynes be lodged, that it be saufely kept from peril of leeking and breaking of vessels, or lacke of hoopinge or other couperage, and all other crafte for the rackinge, coynynge, rebatinge, and other salvations of wynes, &c.’ H. Ord. p. 74.

SWETE WYNES, p. 8, l. 118-20.*

α. Generally:

Halliwell gives under Piment the following list of wines from MS. Rawlinson. C. 86.

And under Malvesyne this:

Of the wine drunk in England in Elizabeth’s time, Harrison (Holinshed’s Chron. v. 1, p. 167, col. 2, ed. 1586) says, “As all estates doo exceed herin, I meane for strangenesse and number of costlie dishes, so these forget not to vse the like excesse in wine, in so much as there is no kind to be had (neither anie where more store of all sorts than in England, although we have none growing with us, but yearlie to the proportion of 20,000 or 30,000 tun and vpwards, notwithstanding the dailie restreincts of the same brought over vnto vs) wherof at great meetings there is not some store to be had. Neither do I meane this of small wines onlie, as Claret, White, Red, French, Vernage, Cate, pument, Raspis, Muscadell, Romnie, Bastard, Tire, Oseie, Caprike, Clareie, and Malmesie, are not least of all accompted of, bicause of their strength and valure. For as I haue said in meat, so the stronger the wine is, the more it is desired, by means wherof in old time, the best was called Theologicum, because it was had from the cleargie and religious men, vnto whose houses manie of the laitie would often send for bottels filled with the same, being sure that they would neither drinke nor be serued of the worst, or such as was anie waies mingled or brued by the vintener: naie the merchant would haue thought that his soule should haue gone streight-waie to the diuell, if he should haue serued them with other than the best.”

On Wine, see also Royal Rolls, B.M. 14 B. xix.

β. Specially: The following extracts are from Henderson’s History of Ancient and Modern Wines, 1824, except where otherwise stated:—

1. Vernage was a red wine, of a bright colour, and a sweetish and somewhat rough flavour, which was grown in Tuscany and other parts of Italy, and derived its name from the thick-skinned grape, vernaccia (corresponding with the vinaciola of the ancients), that was used in the preparation of it (See Bacci. Nat. Vinor. Hist., p. 20, 62). It is highly praised by Redi.*

2. Vernagelle is not mentioned by Henderson. The name shows it to have been a variety of Vernage.

3. l. 118. Cute. “As for the cuit named in Latin Sapa, it commeth neere to the nature of wine, and in truth nothing els it is, but Must or new wine boiled til one third part and no more do remain; & this cuit, if it be made of white Must is counted the better.” Holland’s Plinies Nat. Hist., p. 157. “(of the dried grape or raisin which they call Astaphis).... The sweet cuit which is made thereof hath a speciall power and virtue against the Hæmorrhois alone, of all other serpents,” p. 148. “Of new pressed wine is made the wine called Cute, in Latin, Sapa; and it is by boiling the new pressed wine so long, as till that there remaine but one of three parts. Of new pressed wine is also made another Cute, called of the Latines Defrutum, and this is by boiling of the new wine onely so long, as till the halfe part be consumed, and the rest become of the thicknesse of honey.” Maison Rustique, p. 622. ‘Cute. A.S. Cæren, L. carenum, wine boiled down one-third, and sweetened.’ Cockayne, Gloss. to Leechdoms.

4. Pyment. In order to cover the harshness and acidity common to the greater part of the wines of this period, and to give them an agreeable flavour, it was not unusual to mix honey and spices with them. Thus compounded they passed under the generic name of piments,† probably because they were pigmentarii or apothecaries; and they were used much in the same manner as the liqueurs of modern times. Hend. p. 283.

The varieties of Piment most frequently mentioned are the

Hippocras & Clarry. The former was made with either white or red wine, in which different aromatic ingredients were infused; and took its name from the particular sort of bag, termed Hippocrates’s Sleeve, through which it was strained.... Clarry, on the other hand, which (with wine of Osey) we have seen noticed in the Act 5 Richard II. (St. 1, c. 4, vin doulce, ou clarre), was a claret or mixed wine, mingled with honey, and seasoned in much the same way, as may be inferred from an order of the 36th of Henry III. respecting the delivery of two casks of white wine and one of red, to make Clarry and other liquors for the king’s table at York (duo dolia albi vini et garhiofilacum et unum dolium rubri vini ad claretum faciendum). Henderson, p. 284. Hippocras, vinum Aromaticum. Withals. “Artificiall stuffe, as ypocras & wormewood wine.” Harrison, Descr. Brit., p. 167, col. 2, ed. 1586.

5. Raspice. “Vin Rapé,” says Henderson, p. 286, note ^y, “a rough sweetish red wine, so called from its being made with unbruised grapes, which, having been freed from the stalks, are afterwards fermented along with them and a portion of other wine.”* Ducange has Raspice. Raspaticium, Ex racemis vinum, cujus præparationem tradit J. Wecker. Antidot. special. lib. 2, § 6, page 518 et 519. Paratur autem illud ex raspatiis et vinaceis, una cum uvis musto immissis. Raspatia itaque sunt, quæ Varroni et Columellæ scopi, scopiones, si bene legitur; unde nostrum Raste. Ducange, ed. 1845. Raspecia ...Sed ex relato longiori contextu palam est, Raspeciam nihil aliud esse quam vinum mixtis acinis aliisve modis renovatum, nostris vulgo Râpé; hujuscemodi enim vinum alterationi minus obnoxium est, ut hic dicitur de Raspecia. Vide mox Raspetum, Vinum recentatum, Gallis Raspé. Charta Henrici Ducis Brabantiæ pro Communia Bruxellensi ann. 1229: Qui vinum supra uvas habuerit, quod Raspetum vocatur, in tavernis ipsum vendere non potest. Vide Recentatum. Ducange, ed. 1845.

The highly-praised Raspatum of Baccius, p. 30-2, of which, after quoting what Pliny says of secondary wines, he declares, “id primùm animaduerti volumus à nostra posteritate, quod Lora Latinorum, quam deuterium cum Græcis, et secundarium Vinum dixit Plinius, δευτερία, seu ποτιμὸν Dioscorides, quodque τρυγὸν vocauit Galenus, cum Aquatis quibus hodie vtimur in tota Italia, & cum nouo genere, quod à delectabili in gustu asperitate, Rasputum vocat; similem omnes hæ Voces habent significantiam factitii .s. ex aqua Vini. p. 30. Quod uini genus in Italia, ubi alterius uini copia non sit, parari simpliciter consuevit colore splendido rubentis purpuræ, sapore austero, ac dulcacido primis mensibus mox tamen exolescente, p. 31-2, &c.” Raspice was also a name for Raspberries. Item, geuene to my lady Kingstone seruaunte bringing Strawberes and Respeces to my ladys grace xij d. Privy Purse Expenses of the Princess Mary, p. 31; and in his Glossary to this Raspices,” and they are elsewhere called “Raspisberries.” See “Delights for Ladies,” 12mo. 1654.’

6. Muscadelle of Grew: Bastard: Greke: Malvesyn. “The wines which Greece, Languedoc, and Sapine doe send vs, or rather, which the delicacie and voluptuousnesse of our French throats cause to be fetched from beyond the Sea, such as are Sacks, Muscadels of Frontignan, Malmesies, Bastards (which seeme to me to be so called, because they are oftentimes adulterated and falsified with honey, as we see wine Hydromell to be prepared) and Corsick wines, so much vsed of the Romanes, are very pernicious unto vs, if we vse them as our common drinke. Notwithstanding, we proue them very singular good in cold diseases ... but chiefly and principally Malmesey.” Stevens and Liebault’s Maison Rustique, or The Countrey Farme, by R. Surflet, reviewed by Gerv. Markham, 1616. Muscadell, vinum apianum. Withals. Mulsum, wine and honie sodden together, swiete wine, basterde or Muscadell. Withals. William Vaughan says, “Of Muscadell, Malmesie, and browne Bastard. These kindes of wines are onely for maried folkes, because they strengthen the back.” Naturall and Artificial Directions for Health, 1602, p. 9.

Andrewe Borde, of Physicke, Doctor, in his Regyment or Dyetary of helth made in Mountpylior, says, “Also these hote wynes, as Malmesey, wyne corse, wyne greke, Romanyke, Romney, Secke, Alygaune, Basterde, Tyre, Osaye, Muscadell, Caprycke, Tynt, Roberdany, with other hote wynes, be not good to drynke with meate, but after mete and with Oysters, with Saledes, with fruyte, a draughte or two may be suffered ... Olde men may drynke, as I sayde, hygh wynes at theyr pleasure. Furthermore all swete wynes, and grose wynes, doth make a man fatte.”

7. Rompney. Henderson, p. 288, says, “Another of the above-mentioned wines (in the Squire of Low Degree) designated by the name of the grape, was the Romenay, otherwise Romenay, Rumney, Romaine, or Romagnia. That it could not be the produce of the Ecclesiastical State, as the two last corruptions of the word would seem to imply, may be safely averred; for at no period, since the decline of the empire, has the Roman soil furnished any wines for exportation; and even Bacci, with all his partiality, is obliged to found his eulogy of them on their ancient fame, and to confess that, in his time, they had fallen into disrepute.” He argues also against the notion that this wine came from Romana in Aragon, and concludes that it was probably a Greek wine, as Bacci (Nat. Vin. Hist. p. 333) tells us that the wine from the Ioinan Islands and adjoining continent was called in Italian Romania,—from the Saracen Rum-ili. Now this is all very well, but how about the name of Rompney of Modene or Modena, just outside the Western boundary of the Romagna,—not Meudon, in France, “amongst all the wines which we use at Paris, as concerning the red, the best are those of Coussy, Seure, Vaunes, and Meudon.” Maison Rustique, p. 642.—Who will hold to John Russell, and still consider Romney an Italian wine? Rumney, vinum resinatum. Withals.

8. Bastard. Henderson argues against the above-quoted (No. 6) supposition of Charles Etienne’s (which is supported by Cotgrave’s Vin miellé, honied wine, bastard, Metheglin, sweet wine), and adopts Venner’s account (Via Recta ad Vitam Longam), that “Bastard is in virtue somewhat like to muskadell, and may also in stead thereof be used; it is in goodness so much inferiour to muskadell, as the same is to malmsey.” It took its name, Henderson thinks, from the grape of which it was made, probably a bastard species of muscadine. “One of the varieties of vines now cultivated in the Alto Douro, and also in Madeira, is called bastardo, and the must which it yields is of a sweetish quality.” Of the Bastard wine there were two sorts,—white and brown (brown and white bastard, Measure for Measure, Act iii. sc. 2), both of them, according to Markham’s report, “fat and strong; the tawny or brown kind being the sweetest.” In The Libelle of Englysch Polycye, A.D. 1436 (Wright’s Political Songs, v. 2, p. 160), ‘wyne bastarde’ is put among the commodyetees of Spayne.

9. Tire, if not of Syrian growth, was probably a Calabrian or Sicilian wine, manufactured from the species of grape called tirio. Tyre, vinum Tyrense, ex Tyro insula. Withals.

10. Ozey. Though this is placed among the “commodities of Portugal” in some verses inserted in the first volume of Hackluyt’s Voyages, p. 188—Her land hath wine, osey, waxe, and grain,—yet, says Henderson, “a passage in Valois’ Description of France, p. 12, seems to prove, beyond dispute, that oseye was an Alsatian wine; Auxois or Osay being, in old times, the name constantly used for Alsace. If this conjecture is well-founded, we may presume that oseye was a luscious-sweet, or straw-wine, similar to that which is still made in that province. That it was a rich, high-flavoured liquor is sufficiently shown by a receipt for imitating it, which may be seen in Markham (English Housewife, 1683, p, 115), and we learn from Bacci p. 350) that the wines which Alsace then furnished in great profusion to England as well as different parts of the continent, were of that description. In the ‘Bataille des Vins’ we find the ‘Vin d’Aussai’ associated with the growths of the Moselle.” Osey is one ‘Of the commoditees of Portingalle,’ Libelle, p. 163.

11. Torrentyne of Ebrew. Is this from Tarentum, Tarragon, or Toledo? Whence in Ebrew land did our forefathers import wine? Mr G. Grove says, “I should at first say that Torrentyne referred to the wine from some wady (Vulgate, torrens) in which peculiarly rich grapes grew, like the wady of Eschcol or of Sorek; but I don’t remember any special valley being thus distinguished as ‘The Torrent’ above all others, and the vineyards are usually on hill-sides, not in vallies.”

12. Greke Malevesyñ. “The best dessert wines were made from the Malvasia grape; and Candia, where it was chiefly cultivated, for a long time retained the monopoly,” says Henderson. He quotes Martin Leake to explain the name. Monemvasia is a small fortified town in the bay of Epidaurus Limera. “It was anciently a promontory called Minoa, but is now an island connected with the coast of Laconia by a bridge. The name of Monemvasia, derived from the circumstances of its position (μόνη ἐμβασία, single entrance), was corrupted by the Italians to Malvasia; and the place being celebrated for the fine wines produced in the neighbourhood, Malvasia changed to Malvoisie in French, and Malmsey in English came to be applied to many of the rich wines of the Archipelago, Greece, and other countries.” (Researches in Greece, p. 197.) Maulmsey, vinum creticum, vel creteum. Withals.

13. Caprik may have been a wine from the island of Capri, or Cyprus.

14. Clarey. See above under Pyment, and the elaborate recipe for making it, in Household Ordinances, p. 473, under the heading “Medicina optima et experta pro Stomacho et pro Capite in Antiquo hominem.” Claret Wine, vinum sanguineum subrubrum, vel rubellum. Withals. “The seconde wine is pure Claret, of a cleare Iacent, or Yelow choler; this wine doth greatly norish and warme the body, and it is an holsome wine with meate.” Bullein, fol. xj.

l. 122. Spice; l. 171. Spicery. Of “The commoditees and nyoetees of Venicyans and Florentynes,” the author of the Libelle says, p. 171,

l. 123. Turnsole. Newton’s Herbal, plate 49, gives Yellow Turnsole G(erarde), the Colouring Turnsole P(arkinson).

l. 123. Tornesole. Achillea tormentosa, A.S. Solwherf. ‘This wort hath with it some wonderful divine qualities, that is, that its blossoms turn themselves according to the course of the sun, so that the blossoms when the sun is setting close themselves, and again when he upgoeth, they open and spread themselves.’ Leechdoms, ed. Cockayne, v. 1, p. 155.

l. 123, 141. Granes are probably what are now called “Granes of Paradise,” small pungent seeds brought from the East Indies, much resembling Cardamum seeds in appearance, but in properties approaching nearer to Pepper. See Lewis’s Materia Medica, p. 298; in North. H. Book.

l. 131-2. I cannot identify these three sorts of Ginger, though Gerarde says: “Ginger groweth in Spaine, Barbary, in the Canary Islands, and the Azores,” p. 6. Only two sorts of Ginger are mentioned in Parkinson’s Herbal, p. 1613. ‘Ginger grows in China, and is cultivated there.’ Strother’s Harman, 1727, v. 1, p. 101.

l. 141. Peper. “Pepir blake” is one of the commoditees of the Januays (or Genoese). Libelle, p. 172.

Note on line 77 was originally printed here, labeled “l. 177”.

l. 178. Ale. See the praise of the unparalleled liquor called Ale, Metheglin, &c., in Iohn Taylor’s Drink and Welcome, 1637. In his Regiment, A. Borde says, “Ale is made of malte and water; and they the whiche do put any other thynge to ale than is rehersed, except yest, barme, or goddes good,*† doth sophysticall there ale. Ale for an Englysshe man is a naturall drynke. Ale muste haue these properties, it must be fresshe and cleare, it muste not be ropy, nor smoky, nor it muste haue no werte nor tayle. Ale shulde not be dronke under .v. dayes olde. Newe Ale is vnholsome for all men. And sowre ale, and dead ale, and ale the whiche doth stande a tylte, is good for no man. Barly malte maketh better Ale than Oten malte or any other corne doth: it doth ingendre grose humours: but it maketh a man stronge.

Beere is made of malte, of hoppes, and water. It is a naturall drynke for a doche man. And nowe of late dayes [1557 ?] it is moche vsed in England to the detryment of many Englysshe men; specyally it kylleth them the whiche be troubled with the Colycke and the stone, and the strayne coylyon; for the drynke is a cold drynke. Yet it doth make a man fatte, and doth inflate the belly, as it doth appere by the doche mennes faces and belyes.” A. Borde, Regyment, fol. G. ii.

l. 194. Neck-towel. The neck-towelles of the pantrey, ewerye, confectionarye, comters, hangers, liggers, and all that is the Kinges stuffe. H. Ord. p. 85.

l. 201. Salts. Other two groomes in this office [of Panetry] to help serve the hall, or other lordes, in absence of the yoman, and to cutte trenchours, to make saltes, &c. H. Ord., p. 71.

l. 213. Raynes. Towelles of raygnes, towelles of worke, and of playne clothe. H. Ord., pp. 72, 84.

l. 237. The Surnape. In the Articles ordained by King Henry VII. for the Regulation of his Household, 31 Dec., 1494, are the following directions, p. 119.

As for the Sewer and Usher, and laying of the Surnape.

The sewer shall lay the surnape on the board-end whereas the bread and salte standeth, and lay forth the end of the same surnape and towell; then the usher should fasten his rodd in the foresaid surnape and towell, and soe drawing it downe the board, doeing his reverence afore the Kinge till it passe the board-end a good way, and there the sewer kneeling at the end of the board, and the usher at the other, stretching the said surnape and towell, and soe the usher to laie upp the end of the towell well on the boarde, and rise goeing before the Kinge, doeing his reverence to the King on the same side the surnape bee gone uppon, and on that side make an estate with his rodd; and then goeing before the Kinge doeing his reverence, and soe make another estate on the other side of the King, and soe goeing to the boards end againe, kneele downe to amend the towell, that there bee noe wrinkles Serre-nape.)

l. 253. State. Divers Lords and Astates, p. 155; divers astates and gentils, p. 160. Wardrobe Accounts of King Edward IV.

l. 262. The Pauntry Towells, Purpaynes, Coverpaynes, Chipping-knyffs. Percy or Northumberland Hd. Book, p. 387.

l. 277. Symple Condicions. Compare these modern directions to a serving man: “While waiting at dinner, never be picking your nose, or scratching your head, or any other part of your body; neither blow your nose in the room; if you have a cold, and cannot help doing it, do it on the outside of the door; but do not sound your nose like a trumpet, that all the house may hear when you blow it; still it is better to blow your nose when it requires, than to be picking it and snuffing up the mucus, which is a filthy trick. Do not yawn or gape, or even sneeze, if you can avoid it; and as to hawking and spitting, the name of such a thing is enough to forbid it, without a command. When you are standing behind a person, to be ready to change the plates, &c., do not put your hands on the back of the chair, as it is very improper; though I have seen some not only do so, but even beat a kind of tune upon it with their fingers. Instead of this, stand upright with your hands hanging down or before you, but not folded. Let your demeanour be such as becomes the situation which you are in. Be well dressed, and have light shoes that make no noise, your face and hands well washed, your finger-nails cut short and kept quite clean underneath; have a nail-brush for that purpose, as it is a disgusting thing to see black dirt under the nails. Let the lapels of your coat be buttoned, as they will only be flying in your way.” 1825. T. Cosnett. Footman’s Directory, p. 97-8. Lord A. Percy’s Waiters were changed every quarter. See the lists of them in the Percy Household Book, p. 53-4.

l. 280. Lice. See Thomas Phaire’s Regiment of Life, The boke of Chyldren, H. h. 5; and A. Borde’s Introduction, of the Irishe man,

And of the people of Lytle Briten,

Line note “67/991”, originally printed here, has been renamed “l. 991” and moved to the appropriate location.

l. 300. Jet.

are among R. Holme’s Names of Slates, Bk. III. ch. v. p. 265, col. 1.

l. 328. Forks were not introduced into England till Coryat’s time. See his Crudities p. 90-1, 4to. London, 1611, on the strange use of the Fork in Italy. “I observ’d a custom in all those Italian Cities and Townes through the which I passed, that is not used in any other country that I saw in my travels, neither do I thinke that any other nation of Christendome doth use it, but only Italy. The Italian and also most Strangers that are comorant in Italy, doe always at their meals use a Little Forke when they cut their meat.” Percy’s notes, p. 417-18, North. H. Book.

l. 348-9. Fumositees. But to wash the feete in a decoction of Baye leaues, Rosemary, & Fenel, I greatly disalow not: for it turneth away from the head vapours & fumes dimming and ouercasting the mynde. Now the better to represse fumes and propulse vapours from the Brain, it shalbe excellent good after Supper to chaw with the teeth (the mouth being shut) a few graynes of Coriander first stieped in veneiger wherin Maioram hath bin decocted, & then thinly crusted or couered ouer with Sugar. It is scarrce credible what a special commoditye this bringeth to y^e memory. No lesse vertuous & soueraign is the confection of Conserue of Quinces. Quinces called Diacidonion, if a prety quantity thereof be likewise taken after meate. For it disperseth fumes, & suffreth not vapours to strike vpwarde, T. Newton, Lemnie’s Touchstone, ed. 1581, fol. 126. See note on l. 105 here.

l. 358. Forced or Farced, a Forced Leg of Mutton, is to stuff or fill it (or any Fowl) with a minced Meat of Beef, Veal, &c., with Herbs and Spices. Farcing is stuffing of any kind of Meats with Herbs or the like; some write it Forsing and Farsing. To Farce is to stuff anything. R. Holme.

l. 378. Brawn. In his chapter on Pygge, Brawne, Bacon, Andrew Borde says of bacon as follows: “Bacon is good for Carters, and plowe men, the which be euer labouryng in the earth or dunge; but & yf they haue the stone, and vse to eate it, they shall synge ‘wo be to the pye!’ Wherefore I do say that coloppes and egges is as holsome for them as a talowe candell is good for a horse mouth, or a peece of powdred Beefe is good for a blere eyed mare. Yet sensuall appetyde must haue a swynge at all these thynges, notwithstandynge.” Regyment, fol. K. iii. b.

l. 382 & l. 515.Venison. I extract part of Andrewe Borde’s chapter on this in his Regyment, fol. K. 4, b.

¶ Of wylde Beastes fleshe.

¶ I haue gone rounde about Chrystendome, and ouerthwarte Chrystendome, and a thousande or two and moore myles out of Chrystendome, Yet there is not so moche pleasure for Harte and Hynde, Bucke and Doe, and for Roo-Bucke and Doe, as is in Englande lande: and although the flesshe be dispraysed in physicke, I praye God to sende me parte of flesshe to eate, physicke notwithstanding . . all physicions (phyon suchons, orig.) sayth n, for all my wordes, not to kyll and so to eate of it, excepte it be lawfully, for it is a meate for great men. And great men do not set so moche by the meate, as they doth by the pastyme of kyllynge of it.

l. 393. Chine, the Back-bone of any Beast or Fish. R. Holme.

l. 397. Stock Dove, Columba œnas, Yarrell ii. 293.

Doues haue this propertie by themselues, to bill one another and kisse before they tread. Holland’s Plinie, v. 1, p. 300.

l. 401. Osprey or Fishing Hawk (the Mullet Hawk of Christchurch Bay), Pandion Haliæëtus, Y. i. 30.

l. 401, 482. Teal, Anas crecca, Y. iii. 282.

l. 402. Mallard or Wild Duck, Anas boschas, Y. iii. 265.

l. 421, 542. Betowre. Bittern, the Common, Botaurus stellaris, Y. ii. 571. In the spring, and during the breeding season, the Bittern makes a loud booming or bellowing noise, whence, probably, the generic term Botaurus was selected for it; but when roused at other times, the bird makes a sharp, harsh cry on rising, not unlike that of a Wild Goose. Yarrell, ii. 573. The Bittern was formerly in some estimation as an article of food for the table; the flesh is said to resemble that of the Leveret in colour and taste, with some of the flavour of wild fowl. Sir Thomas Browne says that young Bitterns were considered a better dish than young Herons ... ii. 574. ‘Hearon, Byttour, Shouelar. Being yong and fat, be lightlier digested then the Crane, & y^e Bittour sooner then the Hearon.’ Sir T. Eliot, Castell of Health, fol. 31.

l. 422. Heron. Holland (Plinie, p. 301) gives—1. A Criell or dwarfe Heron; 2. Bittern; 3. Carion Heron, for Pliny’s—1. Leucon; 2. Asterias; 3. Pellon.

l. 437. Martins are given in the Bill of Fare of Archbp. Nevill’s Feast, A.D. 1466, 3rd Course. R. Holme, p. 78.

l. 449. Cannell Bone. ‘Susclavier. Vpon the kannell bone; whence Veine susclaviere. The second maine ascendant branch of the hollow veine.’ Cot.

l. 457. Compare Rabbet Ronners 1 doz., 2 s., temp. Hen. VIII., a^o 33. H. Ord. p. 223.

l. 492. Custard, open Pies, or without lids, filled with Eggs and Milk; called also Egg-Pie. R. Holme.

See the Recipes for ‘Crustade Ryal,’ ‘Crustade’ (with Chikonys y-smete or smal birdys), and ‘Crustade gentyle’ (with ground pork or veal), fol. 43, Harl. MS. 279. The Recipe for Crustade Ryal is, “Take and pike out þe marow of bonys as hool as þou may. þen take þe bonys an seþe hem in Watere or þat þe broþe be fat y-now. þen take Almaundys & wayssche hem clene & bray hem, & temper hem vppe with þe fat broþe; þan wyl þe mylke be broun. þen take pouder Canelle, Gyngere, & Suger, & caste þer-on. þen take Roysonys of coraunce & lay in þe cofynne, & taylid Datys er gret an long gobettys þeron vppe ryȝt. & lat bake a whyle. þen pore in comade þer-on halful, & lat bake, & whan yt a-rysith, it is ynow, þen serue forth.”

Sir F. Madden in his note on Frees pasties, in his Privy Purse Expenses of the Princess Mary, p. 131, col. 1, says, “The different species of Confectionary then in vogue are enumerated by Taylor the Water Poet, in his Tract intitled ‘The Great Eater, or part of the admirable teeth and stomack’s exploits of Nicholas Wood,’ &c., published about 1610. ‘Let any thing come in the shape of fodder or eating-stuffe, it is wellcome, whether it be Sawsedge, or Custard, or Eg-pye, or Cheese-cake, or Flawne, or Foole, or Froyze,* or Tanzy, or Pancake, or Fritter, or Flap iacke,† or Posset, or Galleymawfrey, Mackeroone, Kickshaw, or Tantablin!’”

l. 500, 706, 730. Pety Perueis. Perueis should be Perneis, as the Sloane MS. 1985 shows. Alter text accordingly. Under the head of bake Metis or Vyaunde Furneȝ, in Harl. MS. 279, fol. 40 b, we have No. xiiij Pety Pernollys. Take fayre Floure Cofyns. þen take ȝolkys of Eyroun & trye hem fro þe whyte. & lat þe ȝolkys be al hole & noȝt to-broke. & ley .iij. or .iiij. ȝolkys in a cofyn. and þan take marow of bonys, to or .iij. gobettys, & cowche in þe cofynn. þen take pouder Gyngere, Sugre, Roysonys of coraunce, & caste a-boue, & þan kyuere þin cofyn with þe same past. & bake hem & frye hem in fayre grece & serve forth.

xx Pety Peruaaunt. Take fayre Flowre, Sugre, Safroun, an Salt. & make þeroffe fayre past & fayre cofyngis. þan take fayre y-tryid ȝolkys Raw & Sugre an pouder Gyngere, & Raysonys of Coraunce, & myncyd Datys, but not to small. þan caste al þis on a fayre bolle, & melle al to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece. Harl. MS. 279.

l. 501, 701. Powche. I suppose this to be poached-egg fritters; but it may be the other powche; ‘Take the Powche and the Lynour [? liver] of haddok, codlyng, and hake.’ Forme of Cury, p. 47. Recipe 94.

l. 501. Fritters are small Pancakes, having slices of Apples in the Batter. R. Holme. Frutters, Fruter Napkin, and Fruter Crispin, were dishes at Archbp. Nevill’s Feast, 7 Edw. IV. 1467-8 A.D.

l. 503. Tansy Cake is made of grated Bread, Eggs, Cream, Nutmeg, Ginger, mixt together and Fried in a Pan with Butter, with green Wheat and Tansy stamped. R. Holme. ‘To prevent being Bug-bitten. Put a sprig or two of tansey at the bed head, or as near the pillow as the smell may be agreeable.’ T. Cosnett’s Footman’s Directory, p. 292.

l. 504, 511, &c. Leach, a kind of Jelly made of Cream, Ising-glass, Sugar, and Almonds, with other compounds (the later meaning, 1787). R. Holme.

l. 517-18. Potages. All maner of liquyde thynges, as Potage, sewe and all other brothes doth replete a man that eteth them with ventosyte. Potage is not so moche vsed in all Chrystendome as it is vsed in Englande. Potage is made of the licour in the whiche flesshe is sod in, with puttynge to, chopped herbes, and Otmell and salte. A. Borde, Reg. fol. H. ii.

l. 517, 731. Jelly, a kind of oily or fat liquor drawn from Calves or Neats feet boiled. R. Holme.

l. 519. Grewel is a kind of Broth made only of Water, Grotes brused and Currans; some add Mace, sweet Herbs, Butter and Eggs and Sugar: some call it Pottage Gruel. R. Holme.

l. 521. Cabages. ’Tis scarce a hundred years since we first had cabbages out of Holland; Sir Anthony Ashley, of Wiburg St Giles, in Dorsetshire, being, as I am told, the first who planted them in England. Jn. Evelyn, Acetaria, § 11. They were introduced into Scotland by the soldiers of Cromwell’s army. 1854. Notes and Queries, May 6, p. 424, col. 1.

l. 533. Powdered is contrasted with fresh in Household Ordinances: ‘In beef daily or moton, fresh, or elles all poudred is more availe, 5d.’ H. Ord. p. 46. In Muffett (p. 173) it means pickled, ‘As Porpesses must be baked while they are new, so Tunny is never good till it have been long pouldred with salt, vinegar, coriander, and hot spices.’ In p. 154 it may be either salt or pickled; ‘Horne-beaks are ever lean (as some think) because they are ever fighting; yet are they good and tender, whether they be eaten fresh or poudred.’ Powdered, says Nicolas, meant sprinkled over, and “powdered beef” i.e. beef sprinkled with salt, is still in use. Privy Purse expenses of Elizabeth of Yorke, &c., p. 254, col. 1. See note to l. 378, 689, here.

l. 535-688. Chaudoun. MS. Harl. 1735, fol. 18, gives this Recipe. ‘¶ Chaudon sauz of swannes. ¶ Tak y^e issu of y^e swannes, & wasche hem wel, skoure y^e guttys with salt, sethz al to-gidre. Tak of y^e fleysche; hewe it smal, & y^e guttys with alle. Tak bred, gyngere & galingale, Canel, grynd it & tempre it vp with bred; colour it with blood ore with brent bred, seson it vp with a lytyl vinegre; welle it al to-gydere.’ And see the Chaudoun potage of Pygys, fol. 19, or p. 37.

l. 540. Crane, the Common, Crus cinerea, Y. ii. 530.

l. 540. Egret, or Great White Heron, Ardea alba Y. ii. 549. (Buff-coloured, Buff-backed, and Little Egret, are the varieties.)

l. 540. Hernshaw or Common Heron, Ardea cinerea. Y. ii. 537 (nine other varieties).

l. 541. Plover, the Great (Norfolk Plover and Stone Curlew), Ædicnemus crepitans, Y. ii. 465 (10 other varieties).

l. 541. Curlew the Common, Numenius arquata, Y. ii. 610 (there are other varieties).

l. 542. Bustard, the Great, Otis tarda, Y. ii. 428; the Little (rare here) ii. 452.

l. 542. Shoveler (blue-winged, or Broad-Bill), Anas clypeata, Y. iii. 247. Snipe, the Common, Scolopax gallinago, Y. iii. 38 (11 other sorts).

l. 543. Woodcock, Scolopax rusticola, Y. iii. 1.

l. 543. Lapwing or Peewit, Vanellus cristatus, ii. 515.

l. 543. The Martin, or House Martin, Hirundo urbica, Y. ii. 255; the Sand or Bank Martin, Hirundo riparia, ii. 261.

l. 544. Quail, the Common, Coturnix vulgaris, Y. ii. 413.

l. 546. On Fish wholesome or not, see Bullein, fol. lxxxiij., and on Meats, fol. 82.

l. 548. Torrentille: Mr Skeat suggests ‘? Torrent-eel.’ Though the spelling of Randle Holme’s A Sandile or a Sandeele (Bk. II., p. 333), and Aldrovandi’s (p. 252 h.) “De Sandilz Anglorum” may help this, yet, as Dr Günther says, eels have nothing to do with torrents. Torrentille may be the Italian Tarentella: see note on Torrentyne, l. 835 below.

l. 555. Ling. There shall be stryken of every Saltfische called a Lyng Fische vj Stroks after iij Strooks in a Side. Percy Household Book, p. 135.

l. 558. Stockfish. Vocatur autem ‘Stockfisch’ à trunco, cui hic piscis aridus tundendus imponitur. ariditate enim ita riget, ut nisi præmaceratus aqua, aut prætunsus, coqui non possit. Gesner, p. 219. ‘Ie te frotteray à double carillon. I will beat thee like a stockfish, I will swinge thee while I may stand ouer thee.’ Cotgrave. ‘The tenne chapitule’ of ‘The Libelle of Englysch Polycye’ is headed ‘Of the coundius stokfysshe of Yselonde,’ &c., &c., and begins

A. Borde, in his Introduction to Knowledge, under Islond, says,

... In stede of bread they do eate stocfyshe, and they wyll eate rawe fyshe & fleshe; they be beastly creatures, vnmannered and vntaughte. The people be good fyshers; muche of theyr fishe they do barter with English men for mele, lases, and shoes & other pelfery. (See also under Denmarke.)

l. 559. Mackerel. See Muffett’s comment on them, and the English and French ways of cooking them, p. 157.

l. 569. Onions. Walnuts be hurtfull to the Memory, and so are Onyons, because they annoy the Eyes with dazeling dimnesse through a hoate vapour. T. Newton, Touchstone, ed. 1581, fol. 125 b.

l. 572. A Rochet or Rotbart is a red kind of Gurnard, and is so called in the South parts of England; and in the East parts it is called a Curre, and a Golden polle. R. Holme.

l. 575. A Dace or a Blawling, or a Gresling, or a Zienfische, or Weyfisch; by all which the Germans call it, which in Latin is named Leucorinus. And the French Vengeron, which is English’d to me a Dace, or Dace-fish. R. Holme.

l. 577. Refett. “I thought it clear that refett was roe, and I do not yet give it up. But see P. P., Refeccyon, where the editor gives ‘refet of fisshe K., refet or fishe H., reuet P.,’ from other manuscripts, and cites in a note Roquefort from Fr. reffait (refait) as meaning a fish, the rouget, &c., &c. The authority of Roquefort is not much, and he gives no citation. If, however, in K. H. and P. these forms are used instead of the spelling refeccyon, and defined refectio, refectura, it rather embarrasses the matter. Halliwell cites no authority for rivet, roe.” G. P. Marsh. See note to l. 839 here, p. 108.

l. 580. Gobbin, or Gobbet, or Gubbins: Meat cut in large peeces, as large as an Egg. R. Holme.

l. 584. A Thornbacke, soe called from the Sharp Crooked Pricks set on Studs, all down the middle of the Back. R. Holme.

l. 584. Hound Fysch. A Sow-Hound-Fish ... So it is called from its resemblance of a Dog, and its fatness like to a Swine: though most term it a Dog-Fish. It hath a small Head, great Eyes; wide Mouth, rough, sharp and thick skinned. R. Holme.

l. 584, l. 830.Thorlepolle. Aldrovandi, describing the Balæna vera Rondel[etii] says: Hec belua Anglis, (vt dixi) Hore vocatur, & alio nomine Horlepoole & VVirlepoole etiam, ni fallor, earum nimirum omnium significatione, quòd impetuo suo & flatu vorticosas in mari tanquam palude procellas excitet. Oleum ex ea colligi aiunt. p. 677. See Holland’s Plinie on the Whales and Whirlepooles called Balænæ, which take up in length as much as foure acres or arpens of land, v. 1, p. 235, &c.

Thornback, Raja. Thornback, which Charles Chester merily and not unfitly calleth Neptune’s beard, was extolled by Antiphanes in Athenæus history for a dainty fish; indeed it is of a pleasant taste, but of a stronger smell than Skate, over-moist to nourish much, but not so much as to hinder lust, which it mightily encreaseth. Muffett, p. 172.

l. 596. Verjuice is the juice of Crabs or sour Apples. R. Holme.

l. 622. Jole of Sturgion or Salmon is the two quarters of them, the head parts being at them. R. Holme.

l. 630. Lamprey pie. In the Hengrave Household Accounts is this entry “for presenting a lamprey pye vj d.” “Item. the xiiij day of January [1503] to a servant of the Pryour of Lanthony in reward for brynging of two bakyn laumpreys to the Quene v s. Nicolas’s Elizabeth of York, p. 89, and Glossary.”

Under ‘How several sorts of Fish are named, according to their Age or Growth,’ p. 324-5, R. Holme gives

An Eel, first a Fauser, then a Grigg, or Snigg, then a Scaffling, then a little Eel; when it is large, then an Eel, and when very large, a Conger.

A Pike, first a Hurling pick, then a Pickerel, then a Pike, then a Luce or Lucie.

A Smelt or Sparling, first a Sprat, then a small Sparling, then a Sparling.

A Codd, first a Whiting, then a Codling, then a Codd.

A Lamprey, first a Lampron Grigg, then a Lampret, then a Lamprell, then a Lamprey.

A Lampron, first a Barle, than a Barling, then a Lamprell, and then a Lamprey or Lampron.

A Crevice, first a Spron Frey, then a Shrimp, then a Sprawn, and when it is large, then called a Crevice.

The curious Burlesques, pp. 81-2, 85-6, vol. 1 of Reliquiæ Antiquæ, contain a great many names of fish.

l. 631. Pasty is paste rouled broad, and the Meat being laid in Order on it, it is turned over, and made up on three sides, with garnishes about. R. Holme.

l. 634, note. Galingale. Harman (ed. Strother, 1727) notices three varieties, Cyperus rotundus, round Galingal; Galanga major, Galingal; Galanga minor, lesser Galingal.

Gallinga, Lat. Galanga, says Bp Percy, is the root of a grassy-leaved plant brought from the East Indies, of an aromatic smell and hot biting bitterish Taste, anciently used among other Spices, but now almost laid aside. Lewis, Mat. Med. p. 286. See Mr Way’s note 4 in Pr. Parv. p. 185.

‘Galendyne is a sauce for any kind of roast Fowl, made of Grated Bread, beaten Cinnamon and Ginger, Sugar, Claret-wine, and Vinegar, made as thick as Grewell.’ Randle Holme, Bk. III., chap. III., p. 82, col. 2. See also Recipes in Markham’s Houswife, the second p. 70, and the first p. 77.

l. 657. A sewer, appositor ciborum. Appono, to sette vpon the table. Withals.

l. 686. See Randle Holme’s ‘relation of the Feast made by George Nevill, Arch-Bishop of York, at the time of his Consecration, or Installation, 7. Edw. IV. 1467-8,’ and his other Bills of Fare, p. 77-81, Book III. Chap. III.

l. 686. Mustard is a kind of sharp biting sauce, made of a small seed bruised and mixed with Vinegar. R. Holme.

l. 686. Dynere. Compare the King’s dinner in The Squyr of Lowe Degree.

The Squyer

Several of the names of the dishes in Russell are used burlesquely in the E. Pop. P., v. 3, pp. 94-6, “saduls sewys, mashefatts in mortrewys, mylstones in mawmary, iordans in iussall, chese-crustis in charlett,” &c.

l. 688, Swan. “Cap. xxviij. The Swanne is veri a fayr birde, with whyte feders / & it hath a blacke skinne & flesshe / the mariner seeth hym gladly / for whan he is mery, the mariner is without sorowe or daunger; & all his strengthe is in his wynges / and he is coleryke of complexion / & whan they will engender, than they stryke wyth theyr nebbys togeder, and cast theyr neckes ouer eche other as yf thei wolden brace eche other; so come they togeder, but the male doth hurt the female; & as sone as he beknoweth that he hathe hurte her, than he departeth frome her compani in all the haste possible / and she pursueth after for to reuenge it / but the anger is sone past, & she wassheth her with her bylle in the water / and clenseth herselfe agayne.” —L. Andrewe, Noble Lyfe. Pt. II. sign. m. 1.

l. 688, Feysaund. “Cap. xlvi. Fascianus is a wyld cocke or a fesant cocke that byde in the forestes, & it is a fayre byrde with goodly feders. but he hath no commbe as other cockes haue / and they be alway alone except whane they wylle be by the henne. and they that will take this bird / and in many places the byrders doth thus, they paynte the figure of this fayre byrde in a cloth, & holdeth it before hym / & whan this birde seeth so fayr a figure of hym selfe / he goeth nother forward nor bacwarde / but he standeth still, staringe vpon his figure / & sodenly commeth another, and casteth a nette ouer his hede, and taketh hym. Thys byrde morneth sore in fowle weder, & hideth hym from the rayne vnder the busshes. Towarde the morninge and towardes night, than commeth he out of the busshe, and is oftentimes so taken, & he putteth his hede in the ground, & he weneth that all his boddy is hyden / and his flessh is very light and good to disiest.” —L. Andrewe, Noble Lyfe. Pt. II. (m. 4.)

l. 689. Vensoun bake, or Venison Pasty. Of the Hart and Hinde, Topsel says, “The flesh is tender, especially if the beast were libbed before his horns grew: yet is not the juice of that flesh very wholesome, and therefore Galen adviseth men to abstain as much from Harts flesh as from Asses, for it engendereth melancholy; yet it is better in Summer then in Winter. Simeon Sethi, speaking of the hot Countries, forbiddeth to eat them in Summer, because then they eat Serpents, and so are venemous; which falleth not out in colder Nations, and therefore assigneth them rather to be eaten in Winter time, because the concoctive powers are more stronger through plenty of inward heat; but withal admonisheth, that no man use to eat much of them, for it will breed Palsies and trembling in mans body, begetting grosse humors, which stop the Milt and Liver: and Auicen proveth, that by eating thereof men incur the quartane Ague; wherefore it is good to powder them with salt before the dressing, and then seasoned with Peper and other things, known to every ordinary Cook and woman, they make of them Pasties in most Nations,” p. 103, ed. 1658.

l. 694. Blanchmanger, a made dish of Cream, Eggs, and Sugar, put into an open puff paste bottom, with a loose cover. Blamanger, is a Capon roast

l. 694. Po = tage is strong Broth of Meat, with Herbs and Spices Boiled. Pottage is the Broth of Flesh or Fowl, with Herbs and Oatmeal boiled therein. R. Holme.

l. 694, Vensoun; and l. 696, Heironsew.

Piers of Fullham, ll. 171-8, p. 8, v. 2, of Early Popular Poetry, ed. Hazlitt, 1866.

l. 695, Bustard. “Cap. xv. The Bistarda is a birde as great as an egle, of the maner of an egle, and of suche colour, saue in the winges & in the tayle it hath some white feders; he hath a crooked byll, & longe talants. and it is slowe of flight / & whan he is on the grownde, than must he ryse .iij. or iiij. tymes or he can come to any fulle flight. he taketh his mete on the erth; for .v. or .vi. of them togeder be so bold that they festen on a shepe & tere hym a-sonder / & so ete the flesshe of him / & this birde dothe ete also of dede bestes & stinkyn caryon, and it eteth also grasse & grene erbes / & it layth his eggis vpon the grounde, & bredeth them out the while that the corne groweth on the felde.” —L. Andrewe, Noble Lyfe, L ij back.

l. 695, Crane. “Cap. lix. The Crane is a great byrde / and whan they flye, they be a greate many of them to-gyder in ordre, and a-monge them they chose a kynge the whiche they obey / whan the crane sleepth, than standeth he vpon one fote with his hede vnder his winges / & ther is one that kepeth the wache with his hede vpryght to-wardes the ayre / & whan they ete, than the kynge kepeth the wache fore them, and than the cranes ete without sorowe. Aristotiles sayth that aboue Egipt in farre londes come the cranes in the winter / and there the fight with the pygmeis as before is shewed in the .c. & .xvi. chapter.*

The Operacion.

Rasi. The flesshe of him is grosse, & not good to disiest / & it maketh melancolious blode. ¶ The crane that is kille in somer shalbe hanged vp one Noble Lyfe. Pt. II. (n. iij.)

l. 695, peacock. “Paon revestu. A Peacocke flayed, parboyled, larded, and stucke thicke with Cloues; then roasted, with his feet wrapped vp to keepe them from scorching; then couered againe with his owne skinne as soone as he is cold, and so vnderpropped that, as aliue, hee seemes to stand on his legs: In this equipage a gallant, and daintie seruice.” —1611, Cotgrave.

l. 695, Peacock. “Pauo / the pecocke is a very fayre byrde / and it hath a longe necke, and hath on his hede feders lyke a lytell crowne / he hathe a longe tayle the whyche he setteth on hye very rycheli, but whan he loketh on hys lothly fete, he lateth his tayle sinke. Be nyght, whan the Pecocke can nat see hymselfe, than he cryeth ernefully, and thynketh that he hath lost hys beautye / and with his crye he feareth all serpentes / in suche maners that they dare nat abyde in those places whereas they here hym crye / and whan the pecocke clymmeth hye, that is a token of rayne ... also the pecocke is envious & wylle nat knowe his yonges tyll that they haue the crowne of feders vpon theyr hede, and that they begynne to lyken hym.... The flesshe of hym will nat lightely rote nor stynke / and it is euyll flesshe to disiest, for it can nat lightely be rosted or soden ynough.” —L. Andrewe, Noble Lyfe (o. iv.), Cap. xci.

l. 696, Heironsew. Ardea is a byrde that fetcheth his mete in y^e water, & yet he byldeth vpon the hyest trees that he can. This birde defendeth his yonges from y^e goshawke, castinge his dounge vpon him / & than the fedders of the goshawke rote of y^e dounge of ardea as far as it touchet[h]. Nob. Lyfe, L. ij.

l. 696, Partrich. “Cap. xcvi. Perdix is a byrde very wylye, & the cockes feght oftentymes for the hennes. and these byrdes flye of no heght / and they put theyr hedes in the erthe, & they thinke that they than be well hyden, for whan she seeth nobody she thinketh that nobody seeth here. & she bredeth out other partriches egges / for whan she hath lost her eges, than she steleth other egges & bredeth them / & whan they be hatched that they can go on the grounde / than this damme setteth them out of the nest / but whan they be a-brode, & here the wyse of theyr owne dammes, incontinent they leue theyr damme that brought them up, & go to their owne natural damme / & than she that brought them vp hath lost her labour. The Operacion. The flesshe of a partriche is most holsomest of all wylde fowles, the brest & vppermoste parte of the bodie is the swetest, & hathe the best sauoure / but the hinder parte is nat so swete.” L. Andrewe, Noble Lyfe, sign. p. i. & back.

l. 698, Lark. Alauda: the larke is a lytel birde, & with euery man well beknowen through his songe / in the somer thei begynneth to singe in the dawning of the day, geuynge knowlege to the people of the cominge of the daye; and in fayre weder he reioyseth sore / but whan it is rayne weder, than it singeth selden / he singeth nat sittinge on the grownde nouther / but whan he assendith vpwarde, he syngeth mereli / & in the descending it falleth to the grownde lyke a stone. The Operacion. The larkes flesshe hardeneth the beli, and the brothe of hym that he was soden in, slaketh the beli. L. Andrewe, Noble Lyfe, sign. L. iv. back, and L. i.

l. 706, Snyte or Snipe. “Cap. lxxxiiij. Nepa is a byrde with a longe byll / & he putteth his byll in the erthe for to seke the worms in the grounde / and they put their bylles in the erthe sometyme so depe that they can nat gete it vp agayne / & than they scratche theyr billes out agayn with theyr fete. This birde resteth betimes at nyght / and they be erly abrode on the morninge / & they haue swete flesshe to be eaten.” L. Andrewe, Noble Lyfe.

l. 706, Sparow. “Passer / The Sparowe is a lytell byrde / and whan the cucko fyndeth the sparowes nest / than he suppeth vp the egges, & layeth newe egges hym self therin agayne / & the sparowe bredeth vp these yonge cuckoes tyl they can flee; than a great many of olde sparowes geder to-geder to thentent that thei sholde holde vp the yonge sparowes that can nat flee / & theyr mete is wormes of the erthe.... All sparowes flesshe is euyl / and their egges also. The flessh is very hote, and moueth to the operacion of lechery.” L. Andrewe, Noble Lyfe (o. iv.), Cap. xci.

l. 713. Comfits are round, long or square pellets of Sugar made by the Art of a Confectioner. R. Holme.

l. 737, Eles. Trevisa in his Higden says of Britain ‘þe lond ys noble, copious, & ryche of noble welles, & of noble ryvers wiþ plente of fysch. þar ys gret plente of smal fysch & of eeles, so þat cherles in som place feedeþ sowes wiþ fysch.’ Morris’s Specimens, p. 334.

Piers of Fullham, ll. 71-3, Early Pop. Poetry, v. 2, p. 4 (and see ll. 7-10).

l. 747, 812. Minoes, so called either for their littleness, or (as Dr. Cajus imagined) because their fins be of so lively a red, as if they were died with the true Cinnabre-lake called Minium: They are less than Loches, feeding upon nothing, but licking one another . . they are a most delicate and light meat . . either fried or sodden. Muffett, p. 183.

l. 758. Towse. Can this be a form of dough? G. P. Marsh.

l. 782. Sotiltees were made of sugar and wax. Lel. Coll. VI. p. 31. Pegge.

l. 788-795, Sanguineus, Colericus, Fleumaticus, Malencolicus. Men were divided into these four classes, according to their humours. Laurens Andrewe says, in his Noble Lyfe, “And the bodij of man is made of many diuers sortes of lymmes / as senewes / vaynes / fatte / flesshe & skynne. And also of the foure moistours / as sanguyne / flematyke / coleryke & melancoly.” (fol. a iv. back) col. 2. In his Chapter “Howe that man commeth into the house of dethe,” he has drawings of these four types of man, on either side of King Death & the skeleton under him. Men die, he says in thre ways. 1. by one of the four elements of which they are made, overcoming the others; 2. by humidum radicale or ‘naturall moystour’ forsaking them; 3. by wounds; “& these thre maners of dethes be contained in the four complexcions of man / as in the sanguyne / colerike / flematike / & melancoly. The sanguyne wareth oftentymes so olde through gode gouernaunce / that he must occopy mmidum radicale departe frome him / but than he dyeth. The colerike commeth oftentymes to* dethe be accidentall maner through his hastines, for he is of nature hote & drye. The flematike commeth often to dethe thorough great excesse of mete & drinke, or other great labours doinge / for his nature is colde and moyste, & can not well disiest. And melancoly is heuy / full of care & heuynes / whereof he engendereth moche euyll blode that causeth great sekenes, which bringeth him vnto dethe. Thus go we al vnto the howse of dethe / the one thrugh ensuynge of his complexion / the other through the ordenances of almyghty god. The thirde through the planetis & signes of the firmament.” fol. a vi.

l. 799, Beef. Laurens Andrewe, Noble Lyfe, sign. C. i., Pt. i. says, “Of the oxce, ca. xiiij. The oxce is a companable beste, & amonge his compani he is very meke / & alwaye he seketh his felowe that was wont to go in the plowghe wyth hym / and whan he fyndeth nat his felow, than cryeth he wyth a lowde voyce, makyng gret mone / as it were one that wolde make a mourninge complaynt. A bull lyueth .xv. yere, and a oxce .xx. yere. ¶ Isaac sayth that an oxce flessh is the dryest flesshe amonge all other / & his blode is nat holsome to be eten, for it wyll nat lightly disieste. & therfore it fedeth sore, & it maketh euyll humoures, & bredeth melancoly / & they melancolicus that eat moche suche metes be like to suffer many diseases, as to gete an harde mylte / the febris quartayn / the dropcy / mangnies, lepry, &c.”

l. 799, Mutton. Wether mutton was rightly held the best. See “The operacion” below. “¶ Of the Ramme or weddr. Ca. iij. Ysydorus sayth that the ramme or wedder is the lodysman of other shepe / and he is the male or man of the oye, and is stronger than the other shepe / & he is also called a wedder because of a worme that he hath in his hede / & whan that beginneth for to stirre, than wyll he tucke and feght / and he fereth naturally the thonder, as other shepe dothe. For whan a shepe is with frute, hering the thonder, she casteth her frute, and bryngeth it dede to the worlde. and the wedder in the tyme that he bespryngeth the oye, than is it in the tyme of loue amonge the shepe / and the Ramme or wedder wyl feght boldly for theyr wyues one with another....

The Operacion.

¶ The flesshe of a yonge wether that is gelded is moch better than any other motton / for it is nat so moyste as other motton, and it is hoter, and whan it disgesteth well it maketh gode blode / but the flessh of an oled ramme wyll nat lightely disgest, & that is very euyll.” L. Andrewe, Noble Lyfe, Pt. I. sign. b. i. back.

l. 800, Chykon. On the cocke & hen L. Andrewe discourses as follows: “the Cocke is a noble byrde with a combe on his hed & vnder his iawes / he croweth in the night heuely & light in the morninge / & is fare herd with the winde. The lyon is afrayd of the cocke / & specially of the whyte / the crowyng of the cocke is swete & profitable; he wakeneth the sleper / he conforteth the sorowful / & reioyseth the wakers in tokenynge that the night is passed.... The flesshe of the coscke is groser than the flesshe of the nne or capon. Nota / the olde cockes flesshe is tenderer than the yonge. The capons flesshe is mightiest of all fowles & maketh gode blode. Auiceanna. The cokerels flesshe that neuer crewe is better than the olde cockes flesshe: the stones be gode for them that haue to light a disiestyon / the brothe of hym is gode for the payn in the mawe that commeth of wynde.” Noble Lyfe, n. i. back. Of the hen, L. Andrewe says: “the henne is the wyfe of the cocke / & ye shall lay odde egges vnder her for to hatche / ... The flesshe of the yonge henne or she haue layde / is better than of the olde henne / also the grese of the cheken is moche hoter than of the henne.” Noble Lyfe, n. i. back.

l. 802, Goose. “The tame gese ... be heuy in fleinge, gredi at their mete, & diligent to theyr rest / & they crye the houres of y^e night, & therwith they fere y^e theues. In the hillis of alpis be gese as great, nere hande, as an ostriche: they be so heuy of body that they cannat flee, & so me take them with the hande.... The gose flessh is very grose of nature in disiestion.” Noble Lyfe, L. i. back. Part ii. cap. 10.

l. 803, Capon. “Gallinacius / the capon is a gelded cocke / & because that he is gelded he waxeth the soner fatte / & though he go with the hennes, he dothe nat defende them / nor he croweth nat.” L. Andrewe, Noble Lyfe, fol. n. ij.

l. 804, Eggis. “the new lyde egges be better than the olde / the henne egges be better than ani other egges, whan thei be fresshe, & specialli whan thei be rere, than they make gode blode / but the egges that be harde rosted be of the grose metis.

The Operacion.

All maners of egges waken a man to the worke of lecherie, & specialli sparowes egges. Auicenna: The ducke egges & suche like make grose humoures. The best of the egges is the yolke, & that causeth sperma / the white of the egge enclineth to be cole. whan an henne shall brede, take hede of those egges that be blont on bothe endes, & thei shal be henne chekens / & those that be longe & sharpe on bothe endes shall be cocke chekens.” L. Andrewe. Noble Lyfe (o iij. back).

l. 808, Lamb. Laurens Andrewe, Pt. i. says. ¶ Of the Lamme. Cap. primo. In the beginnynge we haue the Lamme, because he is the moste mekest beste leuinge, for it offendeth nobody / and all that he hathe on him is gode / y^e flesshe for to eate, the skynne to make parchement or ledder / the donge for to donge the felde / the clawes & hornes be medicinable / he dredeth the wolfe sore / & he knoweth his damme best be her bleting, though she be amonge many shepe.

The Operacion.

The Lamme that soucketh his damme hath his flesshe very slymie, & nat lowable / and it will nat be disgested, principally of them that haue cold stomakes. lammes of a yere olde be better & lighter to disgest / & they make gode blode / and specyally they be gode for theym that be hote & drye of complexcyon & dwell in a hote & drye lande / lammes flesshe is very gode for one that is hole & lusti, but for theim that be seke it is very euyll: though

l. 808, Cony. “The coney is a lytel beste dwellynge in an hole of the erthe / & thore as he vseth he encreaseth very moche, and therfore he is profitable for man, for he casteth oftentymes in the yere ... Ysaac sayth. That conys flesshe hath properli the vertue to strengen the mawe and to dissolue the bely / and it casseth moche vryne.” The Noble Lyfe, sign. e. i.

l. 811. Mead or Meath, a drink made of Ginger, Sugar, Honey and Spring water boiled together. R. Holme.

Metheglin, a drink made of all sorts of wholesome Herbs boiled and strained with Honey and Water, and set to work with Bearm, as Ale or Beer. R. Holme. Dan. miod.

l. 811. Braggot. This drinke is of a most hot nature, as being compos’d of Spices, and if it once scale the sconce, and enter within the circumclusion of the Perricranion, it doth much accelerate nature, by whose forcible atraction and operation, the drinker (by way of distribution) is easily enabled to afford blowcs to his brother. In Taylor. Drink & Welcome, 1637, A 3, back.

l. 812. Mussels (Mityli, Chamæ) were never in credit, but amongst the poorer sort, till lately the lilly-white Mussel was found out about Romers-wall, as we sail betwixt Flushing and Bergen-up-Zon, where indeed in the heat of Sommer they are commonly and much eaten without any offence to the head, liver, or stomach: yea my self (whom once twenty Mussels had almost poisoned at Cambridg, and who have seen sharp, filthy, and cruel diseases follow the eating of English Mussels) did fill my self with those Mussels of the Low Country, being never a whit distempered with my bold adventure. Muffett, p. 159.

l. 824, Samon.

l. 835, ²²⁹ Torrentyne. The passage before that quoted from Aldrovandi, de Piscibus, p. 585, in the note, is, “Trutta, siue ut Platina scribit Truta, siue Trotta Italicum nomen est, à Gallis, quibus Troutte vel potius Truette, vel ab Anglis quibus à Trute, vel Trovvt appellant, acceptum. Rhæti qui Italica lingua corrupta vtuntur, Criues vocant, teste Gesnero.” The special fish from the Tarentine gulf is the “Tarentella, Piscis genus. Tract. MS. de Pisc. cap. 26 ex Cod. reg. 6838. C.: Magnus thunnus, is scilicet qui a nostris Ton vocatur . . dicitur Italis Tarentella, a Tarentino, unde advehitur, sinu.” Ducange, ed. 1846.

l. 845. Hake. Merlucius (or Gadus) vulgaris Y. ii. 258, ‘the Seapike . . It is a coarse fish, not admitted to the tables of the wealthy; but large quantities are anuually preserved both by salting and drying, part of which is exported to Spain.’ ‘Fish, samon, hake, herynge’ are some of the commoditees of Irelonde mentioned in the Libelle (A.D. 1436), p. 186.

l. 839, reffett. In the following extract refete has the Promptorium meaning:

l. 842. breme.

l. 843, flowndurs.

l. 867. Hose. For eight pair of hosen of cloth of divers colours, at xiij s. iiij d. the pair; and for four pair “of sokks of fustian” at iij d. the pair (p. 118) ... for making and lyning of vj pair of hosen of puke lyned with cloth of the goodes of the saide Richard, for lynyng of every pair iij s. iiij d. xx s. Wardrobe Accounts of Edw. IV. (ed. Nicolas) p. 120.

l. 879. Combing the head was specially enjoined by the doctors. See A. Borde, Vaughan, &c., below.

l. 915. Fustian. March, 1503, ‘for v yerdes fustyan for a cote at vij d. the yerd ij s. xj d.’ Nicolas’s Elizabeth of York, p. 105. See A. Borde, below. ‘Coleyne threde, fustiane, and canvase’ are among the ‘commodites ... fro Pruse ibroughte into Flaundres,’ according to the Libelle, p. 171,

A. Borde, in his Introduction, makes one of the Januayes (Genoese) say,

l. 941-5. See the extracts from Andrew Borde, W. Vaughan, &c., below.

l. 945. The Motte bredethe amonge clothes tyll that they have byten it a sonder / & it is a maniable worm, and yet it hydeth him in y^e clothe that it can scantly be sene / & it bredethe gladly in clothes that haue ben in an euyll ayre, or in a rayn or myst, and so layde vp without hanging in the sonne or other swete ayre after.

The Operacyon.

The erbes that be bitter & well smellinge is good to be layde amonge suche clothes / as the baye leuis, cypres wode. The Noble Lyfe (i. 3.) Pt. i. Cap. c.xlij. sign. i. 3.

l. 969. Catte. The mouse hounter or catte is an onclene beste, & a ^e catte hath longe here on her mouthe / and whan her heres be gone, than hathe she no boldnes / and she is gladli in a warme place / and she licketh her forefete & wassheth therwith her face. Laurens Andrewe, The Noble Lyfe (g. iv.), Part I. cap. c.i.

l. 970, dogge. Here is the first part of Laurens Andrewe’s Chapter.

Of the dogge. ca. xxiiij.

The dogge is an onclenly beste / that eteth so moche that he vomyteth it out & eteth vp agayne / it is lightly angry, and byteth gladly straunge dogges / he barketh moche / he kn[oweth] his name well / he is hered [all over his b]ody, he loueth his mast[er, and is eselye] lerned to many games / & be night he kepeth the house. There be many houndes that for the loue of theyr maister they wyll ronne in their owne dethe / & whan the dogge is seke / he seketh grasse or other erbes / & that he eteth, and heleth himselfe so / and there be many maner of dogges or houndes to hawke & hunt, as grayhoundes / braches / spanyellis, or suche other, to hunt hert and hynde / & other bestes of chace & venery, &c. and suche be named gentyll houndes. The bitche hath mylke .v. or vij. dayes or she litter her whelpes / and that milke is thicker than any other mylke excepte swynes mylke or hares mylke. fol. c. iv.

l. 970, Catte. L. Andrewe says

“Of the Catte. ca. xxv.

The catte is a beste that seeth sharpe, and she byteth sore / and scratcheth right perylously / & is principall ennemye to rattis & myce / & her colour is of nature graye / and the cause that they be other wyse colowred, that commethe through chaunge of mete, as it is well marked by the house catte, for they be selden colored lyke the wylde catte. & their flesshe is bothe nesshe & soffte.” Noble Lyfe, Part II. c. iv.

l. 983. Bathe. ‘Bathing is harmful to them [who are splenitie] chiefly after meat, and copulation (following) on surfeit ... Let him also bathe himself in sweet water. Without, he is to be leeched and smeared with oil of roses, and with onlayings (or poultices made of) wine and grapes, and often must an onlay be wrought of butter, and of new wax, and of hyssop and of oil; mingle with goose grease or lard of swine, and with frankincense and mint; and when he bathes let him smear himself with oil; mingle (it) with saffron.’ Leechdoms, v. 2, p. 245.

l. 987. Scabiosa, so named of old tyme, because it is giuen in drinke inwardly, or ointmentes outwardly, to heale scabbes, sores, corrupcion in the stomacke, yea, and is most frend emong all other herbes in the tyme of the Pestilence, to drinke the water with Mithridatum a mornynges ... the flowers is like a Blewe or white thrummed hatte, the stalk rough, the vpper leaues ragged, and the leaues next the grose rootes be plainer. Under whom often tymes, Frogges will shadowe theim selues, from the heate of the daie: hoppyng and plaiyng vnder these leaues, whiche to them is a pleasaunt Tente or pauillion, saieth Aristophanes, whiche maie a plade Bullein’s Bulwarke, 1562, or, The booke of Simples, fol. xvj. b.

The following note was originally labeled “67/991” (page 67, line 991) and was printed between the notes for l. 280 and l. 300.

l. 991. Rosemary is not mentioned among the herbs for the bath; though a poem in praise of the herb says:

l. 995. Bilgres. Can this be bugloss? I find this, as here, in juxtaposition with scabiose, in Bullein’s Bulwarke of Defence, Book of Simples, fol xvj. b. G. P. Marsh.

l. 1004. For Selden’s Chapter on Precedence, see his Titles of Honour, ch. xi. Rouge Dragon (Mr G. Adams) tells me that the order of precedence has varied from time to time, and that the one now in force differs in many points from Russell’s.

l. 1040. Nurrieris. I find no such name in Selden’s chap. ix., Of Women. Does the word mean ‘foster-mothers or fathers,’ from the Latin “Nutricarii, Matricularii, quibus enutriendi ac educandi infantes projectos cura incumbebat: Nourissiers. Vita S. Goaris cap. 10: Hæcque consuetudo erat, ut quando aliquis homo de ipsis infantibus projectis misericordia vellet curam habere, ab illis, quos Nutricarios vocant, matriculariis S. Petri compararet, et illi Episcopo ipsum infantem præsentare deberent, et postea Episcopi auctoritas eumdem hominem de illo Nutricario confirmabat. Id clarius explicatur a Wandelberto in Vita ejusdem Sancti, cap. 20.” Ducange, ed. 1845.

The following list of Names of Fish, from Yarrell, may be found convenient for reference.

Names of Fish from Yarrell’s History of British Fish, 1841, 2nd ed.

English Names Latin Names. Yar., vol., page

Basse Perca labrax i 8

Bleak Luciscus, or Cyprinus alburnus i 419

Bream or Carp-Bream Abramis, or Cyprinus brama i 382

„ the common Sea- Pagellus centrodontus i 123

Brill, or Pearl, Kite, Brett, Bonnet-Fleuk Rhombus vulgaris, or Pleuronectes rhombus ii 231

Butt, Flook, or Flounder Pleuronectes flesus, or Platessa flesus ii 303

Common Cod, or Keeling Morrhua vulgaris, or Gadus morrhua (Jenyns) ii 221

Green Cod Merlangus virens (Cuvier) Gadus virens (Linnæus) ii 256

Conger Conger vulgaris, or Muræna conger ii 402

Dace, Dare, or Dait Leuciscus vulgaris, or Cyprinus leuciscus i 404

Dog Fish (the common), The Picked Dog-Fish, or Bone Dog (Sussex), Hoe (Orkney) Spinax acanthias, or Squalus acanthias ii 524

Small Spotted Dog Fish or Morgay (Scotl.), Robin Huss (Sussex Coast) Scyllium canicula, or Squalus canicula ii 487

Large Spotted Dog Fish, or Bounce (Scotl. & Devon) Scyllium stellaris ii 493

Black-mouthed Dog-Fish, or Eyed Dog-Fish (Cornwall) Scyllium melanostomum ii 495

The Smooth Hound or Shate-toothed Shark, Ray-mouthed Dog (Cornwall) Squalus mustelus, or Mustelus lævis ii 512

Dory, or Dorée Zeus faber i 183

Sharp-nosed Eel Anguilla acutirostris, or vulgaris ii 381

Broad-nosed Eel Anguilla latirostris ii 396

Flounder, or Flook (Merret). Mayock, Fluke (Edinb.), Butt. Platessa flesus ii 303

Grayling Thymallus vulgaris, or Salmo thymallus ii 136

Gudgeon Gobio fluviatilis, or Cyprinus gobio i 371

Red Gurnard Trigla cuculus, or lineata i 38-63

Haddock Morrhua æglefinus, or Gadus æglefinus ii 233

Hake Merlucius vulgaris, or Gadus merlucius ii 253

Herring Clupea harengus ii 183

Holibut Hippoglossus vulgaris, or Pleuronectes hippoglossus ii 321

Hornfish, Garfish, Sea-pike, Long Nose, &c. Belone vulgaris, or Esox belone i 442

Keeling. See Common Cod ii 221

Lampern, or River Lamprey* Petromyzon fluviatilis ii 604

Lamprey Petromyzon marinus ii 598

Ling Lota molva (Cuvier), or Gadus molva (Linnæus) ii 264

Luce, or Pike Esox lucius i 434

Lump-fish ii 365

Mackarel Scomber scombrus, or vulgaris i 137

Merling, or Whiting Merlangus vulgaris (Cuvier), or Gadus merlangus (Linnæus) ii 244

Minnow Leuciscus, or Cyprinus phoxinus i 423

Mullet, grey, or Common Mugil capito, or cephalus i 234

Muræna Muræna Helena ii 406

Perch Perca fluviatilis i 1

Pike Esox lucius i 434

Plaice Platessa vulgaris ii 297

Roach Cyprinus rutilis i 399

Salmon Salmo Salar ii 1

Smelt. Spirling and Sparling in Scotland Salmo Sperlanus, or Osmerus Sperlanus ii 75 & 129

Sturgeon, the Common Acipenser Sturio ii 475

„ the Broad-nosed Acipenser latirostris ii 479

Swordfish Xiphias gladius i 164

Tench Tinca vulgaris, or Cyprinus tinca i 375

Thornback Raia clavata ii 583

Trout, Common Salmo fario ii 85

Turbot, or Rawn Fleuk and Bannock Fluck (Scotl.) Rhombus maximus, or Pleuronectes maximus ii 324

Vendace or Vendis (? Venprides, l. 820, Russell) Coregonus Willughbii, or Coregonus Marænula (Jenyns) ii 146

Whiting, or Merling Merlangus vulgaris (Cuvier) Gadus merlangus (Linnæus) ii 244

Title Page