M.A., TRIN. HALL. CAMB.; MEMBER OF COUNCIL OF THE PHILOLOGICAL AND EARLY ENGLISH TEXT SOCIETIES; LOVER OF OLD BOOKS.

Boke of Nurture: Footnotes

A very rare black-letter book, without date, and hitherto undescribed, except perhaps incorrectly by Ames (vol. 1, p. 412, and vol. 3, p. 1531), has been lent to me by Mr Algernon Swinburne. Its title is given above: “The noble lyfe and natures of man” is in large red letters, and the rest in smaller black ones, all surrounded by woodcuts of the wonderful animals, mermaids, serpents, birds, quadrupeds with men’s and women’s heads, a stork with its neck tied in a knot, and other beasts “y^t be most knowen.” The illustrations to each chapter are wonderfully quaint. The author of it says in his Prologus “In the name of ower sauiour criste Iesu, maker & redemour of al mankynd / I Lawrens Andrewe of the towne of Calis haue translated for Johannes doesborrowe, booke prenter in the cite of Andwarpe, this present volume deuyded in thre partes, which were neuer before in no maternall langage prentyd tyl now /” As it is doubtful whether another copy of the book is known, I extract from the Third Part of this incomplete one such notices of the fish mentioned by Russell or Wynkyn de Worde, as it contains, with a few others for curiosity’s sake:—

here after followeth of the natures of the fisshes of the See whiche be right profitable to be vnderstande / Wherof I wyll wryte be the helpe and grace of almighty god, to whose laude & prayse this mater ensueth.

Cap. Primo.

Abremon

, ? not

Bream

(see

Cap. xiii; p. 115

here)

A Bremon* is a fruteful fisshe that hathe moche sede / but it is nat through mouynge of the he / but only of the owne proper nature / and than she rubbeth her belly upon the grounde or sande / and is sharpe in handelinge / & salt of sauour / and this fisshe saueth her yonges in her bely whan it is tempestius weder / & when the weder is ouerpast, than she vomyteth them out agayne.

Cap. ij.

Eel

(Russell,

l. 719

).

ANguilla / the Ele is lyke a serpent of fascyon, & may leue eight yere, & without water vi. dayes whan the wind is in the northe / in the winter they wyll haue moche water, & that clere / Is of no sex; amonge them is nouther male nor female / for they become fisshes of the slyme of other fisshes / they must be flayne / they suffer a longe dethe / is best roasted. they be best rosted, but it is longe or they be ynouge / the droppinge of it is gode for paines in the eares.

Cap. iij.

Herring

(Russell,

l. 722

).

ALec, the heringe, is a Fisshe of the see / & very many be taken betweene bretayn & germaia / & also in denmarke aboute a place named schonen / And he is best from the beginnynge of August to december / Is delicious when fresh, (Russell, l. 748) or salted. and when he is fresshe taken / he is a very delicious to be eten. And also whan he hath ben salted he is a specyall fode vnto man / He can nat leue without water, Dies when it feels the air. for as sone as he feleth the ayre he is dede / & they be taken in gret hepis togeder / & specially where they se light, there wyll they be, than so they be taken with nettis / which commeth be the diuyne Prouydens of almighty God.

Cap. v.

Whale?

(Russell,

l. 582

).

A Spidochelon / as Phisiologus saith, it is a monstrous thinge in the see, it is a gret whale fisshe, & hath an ouer-growen rowgh skinne / & he is moste parte with his bake on hye aboue the water in such maner that Shipmen cast anchor on him, some shypmen that see him, wene that it is a lytell ylande / & whan they come be it, they cast their ankers upon him / & go out of theyr shippes and make a fire on him. & make a fyre upon hym to dresse theyr metys / and as sone as he feleth the hete of the fyre / He swims away, and drowns them. thanne he swymmeth fro the place, & drowneth them, & draweth the shippe to the grounde / And his proper nature is, whan he hath yonges, that he openeth his mouthe wyde open / & out of it fleeth a swete ayre / to the which the fisshes resorte, and than he eteth them.

Cap. xi.

Ahuna.

A Huna is a monster of the see very glorisshe, as Albertus saith / what it eteth it tourneth to greas in his body / it hathe no mawe but a bely / & that he filleth so full that he speweth it out agayne / & that can he do so lyghtely / for he hath no necke / When the Ahuna is in danger, whan he is in peryl of dethe be other fisshes / than he onfacyoneth himselfe as rounde as a bowle, he puts his head in his belly, and eats a bit of himself. withdrawynge his hede into his bely / whan he hathe then hounger / He the other fisshes sholde ete him hole and all.

Cap. xiii.

Borbotha.

BOrbotha be fisshes very slepery, somewhat lyke an ele / hauinge wyde mouthes & great hedes / it is a swete mete / and whan it is xij. yere olde, than it waxeth bigge of body. Butt, or Flounder (Russell, l. 735, and note 2). Nota / Botte that is a flounder of the fresshe water / & they swimme on the flatte of their body, & they haue finnes rounde about theyr body & with a sothern wynde they waxe fatte / & they have rede spottis. Bream (Russell, l. 745, 578). Brenna is a breme, & it is a fisshe of the riuer / & whan he seeth the pyke that wyll take hym / than he sinketh to the botom of the water & maketh it so trobelous that the pyke can nat se hym.

Cap. xiiii.

Balena.

(The woodcut is a big Merman. See

note, p. 123

, here. ? Whale. Russell,

l. 582

.)

BAlena is a great beste in the see, and bloweth moche water from him, as if it were a clowde / the shippes be in great daunger of him somtyme / & they be sene moste towardes winter / for in the somer they be hidden in swete brod places Are seen most in winter; breed in summer. of the water where it casteth her yonges, & suffereth so grete payne that than he fleteth aboue the water as one desiringe helpe / his mouth is in the face, & therefore he casteth the more water / she bringeth her yonges forthe lyke other bestis on erthe, & it slepeth / In rough weather Balena puts her young in her mouth. in tempestius weder she hydeth her yonges in her mouthe / and whan it is past she voydeth them out agayne / & they growe x. yere.

Cap. xvi.

Crevice

(Sea and Fresh Water Crayfish). (Russell,

l. 602

,

l. 618

.)

CAncer the creuyce is a Fishe of the see that is closed in a harde shelle, hauyng many fete and clawes / and euer it crepeth bacward / & the he hathe two pynnes on his bely, & How they engender, the she hathe none / whan he wyll engender, he climmeth on her bake, and she turneth her syde towardes him, & so they fulfyll their workes. In maye they chaunge their cotes, and hybernate. & in winter they hyde them fiue monethes duringe / whan the creues hath dronken milke it may leue longe without water. when he is olde, he hathe ij. stones in his hed with rede spottes that haue great vertue / for if they be layde in drynke / they withdryue the payne frome the herte. How the Crayfish manages to eat Oysters. the creuyce eteth the Oysters, & geteth them be policye / for whan the oyster gapeth, he throweth lytell stones in him, and so geteth his fishe out, for it bydeth than open.

The Operacion.

Fresh-Water Crayfish is hard to digest.

¶ The Asshes of hym is gode to make white tethe / & to kepe the motes out of the clothes / it withdryueth byles, &

Cap. xviij.

Caucius.

CAucius is a fisshe that will nat be taken with no hokes / but eteth of the bayte & goth his way quyte. Capitaius. Capitaius is a lytel fisshe with a great hede / a wyde rounde mouthe / & it hydeth him vnder the stones. Carp. Nota. Carpera is a carpe, & it is a fysshe that hathe great scales / and the female hathe a great rowghe, & she can bringe forthe no yonges tyll she haue receyued mylke of her make / & that she receyueth at the mouth / Is difficult to net. and it is yll for to take / for whan it perceyueth that it shalbe taken with the net, than it thrusteth the hede into the mudde of the water / and than the nette slyppeth ouer him whiche waye soeuer it come; & some holde them fast be the grounde, grasse / or erbis, & so saue themselfe.

Cap. xix.

Whale.

CEtus is the greatest whale fisshe of all / his mouthe is so wyde that he bloweth vp the water as yf it were a clowde / wherwith he drowneth many shippes / but whan the maryners spye where he is / than thei accompany them a gret many of shyppes togeder about him with diuers instrumentis of musike, & they play with grete armonye / Likes Harmony. & the fische is very gladde of this armonye / & commeth fletynge a-boue the watere to here the melody, Gets harpooned, & than they haue amonge them an instrument of yron, the whiche they festen in-to the harde skinne, & the weght of it synketh downwarde in to the fat & grese / & sodenly with that al the instrumentes of musike be styll, and the shyppes departe frome thens, & anone he sinketh to the grownde / & he feleth that the salt watere smarteth in the wounde, rubs the harpoon into himself, and slays himself. than he turneth his bely vpwaerd and rubbeth his wownde agaynst the ground, & the more he rubbeth, the depere it entreth / & he rubbeth so longe that he sleeth hymself / and whan he is dede, than commeth he vp agayne and sheweth him selfe dede / as he dyd before quicke / and than the shippes gader them togeder agayne, and take, & so lede hym to londe, & do theyr profyte with hym.

Cap. xxij.

Conche, or

Muscle

.

COnche be abydynge in the harde shellis: as the mone growth or waneth, so be the conches or muscles fulle or nat full, but smale / & there be many sortes of conches or musclys / but the best be they that haue the perles in.

Cap. xxiij.

Sea-snails.

COochele / is a snayle dwellinge in the water & also on the londe / they go out of theyr howses / & they thruste out

Cap. xxiiij.

Conger.

THe Conger is a se fisshe facioned like an ele / but they be moche greter in quantyte / & whan it bloweth sore, than waxe they fatte. Polippus. ¶ Polippus is also a stronge fisshe that onwarse he wyl pull a man out of a shyp. yet the conger is so stronge that he wyll tere polippum asonder with his teth, & in winter the conger layth in the depe cauernes or holes of the water. & he is nat taken but in somer. ¶ Esculapius sayth. Corets. Coretz is a fisshe that hydeth hym in the depe of the water whan it rayneth / for yf he receiued any rayne, he sholde waxe blynde, and dye of it. ¶ Iorath sayth. Sea-crevice. The fisshes that be named se craues / whanne they haue yonges / they make suche noise that through theyr noyse they be founde and taken.

Cap. xxvij.

Dolphin or Mermaid.

DElphinus is a monster of the see, & it hath no voyce, but it singheth lyke a man / and towarde a tempest it playeth vpon the water. Some say whan they be taken that they wepe. The delphin hath none cares for to here / nor no nose for to smelle / yet it smelleth very well & sharpe. And it slepeth vpon the water very hartely, that thei be hard ronke a farre of / and thei leue C.xl. yere. & they here gladly playnge on instrumentes, as lutes / harpes / tabours / and pypes. They loue their yonges very well, and they fede them longe with the mylke of their pappes / & they haue many yonges, & amonge them all be .ij. olde ones, that yf it fortuned one of the yonges to dye, than these olde ones wyll burye them depe in the gorwnd [sic] of the see / because othere fisshes sholde nat ete thys dede delphyn; so well they loue theyr yonges. There was ones a kinge that had taken a delphin / whyche he caused to be bounde with chaynes fast at a hauen where as the shippes come in at / & there was alway the pyteoust wepynge / and lamentynge, that the kinge coude nat for pyte / but let hym go agayne.

Cap. xxxi.

Echeola, a Muscle.

ECheola is a muskle / in whose fysshe is a precious stone / & be night they flete to the water syde / and there they receyue the heuenly dewe, where throughe there groweth in them a costly margaret or orient perle / & they flete a great many togeder / & he that knoweth the water best / gothe before & ledeth the other / & whan he is taken, all the other scater a brode, and geteth them away.

Cap. xxxvi.

Echinus.

EChynus is a lytell fysshe of half a fote longe / & hath sharpe prykcles vnder his bely in stede of fete.

Cap. xxxvii.

Esox.

EZox is a very grete fisshe in that water danowe be the londe of hungarye / he is of suche bygnes that a carte with .iiij. horses can nat cary hym awaye / and he hath nat many bones, but his hede is full / and he hath swete fisshe lyke a porke, and whan this fysshe is taken, thanne geue hym mylke to drynke, and ye may carye hym many a myle, and kepe hym longe quicke.

xxxviii.

Phocas.

FOcas is a see bulle, & is very stronge & dangerous / and Kills his wife and gets another. he feghteth euer with his wyf tyll she be dede / and whan he hath kylled her, than he casteth her out of his place, & seketh another, and leueth with her very well tyl he dye / or tyll his wyfe ouercome him and kylle hym / he bydeth alway in one place / he and his yonges leue be suche as they can gete. Halata. ¶ Halata is a beste that dothe on-naturall dedys / for whan she feleth her yonges quycke, or stere in her body / Takes her young out of her womb to look at ’em. than she draweth them out & loketh vpon them / yf she se they be to yonge, than she putteth them in agayne, & lateth them grow tyll they be bygger.

Cap. xl.

Sword-Fish.

GLadius is a fisshe so named because he is mouthed after the fascyon of a sworde poynt / and ther-fore often tymes he perseth the shyppes thorough, & so causeth them to be drowned. Aristotiles. Gastarios. Gastarios is a fisshe lyke the scorpion / and is but lytell greter than a spyder / & it styngeth many fisshes with her poyson so that they can nat endure nowhere / and he styngeth the dolphin on the hede that it entreth in-to the brayne. Glaucus. ¶ Isidorus. Glaucus is a whyte fissh that is but selden sene except in darke rayne weder / and is nat in season but in the howndes dayes.

Cap. xli.

Gudgeon.

GObio is a smale longe fissh with a rounde body / full of scales and litell blacke spottys / and some saye they leue of drounde caryon / & the fisshers say contrarye, that they leue in clere watere in sandye graueil / and it is a holsom mete. Gravus. ¶ Grauus is a fisshe that hath an iye aboue on hys hede, and therwith he loketh vp, and saueth hym from them that wyll eat hym.

liii.

Pike:

LUcius is a pike / a fisshe of the riuer with a wyde mouthe & sharpe teth: whan the perche spieth him / he turneth his tayle towardes him / & than the pike dare nat byte him because of his finnes, or he can nat swalowe him because he is so sharpe / eats venomous beasts; he eteth venimous bestes, as todes, frogges, & suche like; yet it is sayde that he is very holsom for seke peple. He eteth fisshes almost as moche as himselfe / whan they be to bigge, than he byteth them in ij. peces, & swaloweth the one halfe first, & than the other / is begotten by a West Wind. he is engendered with a westerne wynde.

Cap. lvii.

Sea-Mouse

MUs marinus, the see mouse, gothe out of the water, & there she laith her egges in a hole of the erthe, & couereth the eges, & goth her way & bydeth frome them xxx. dayes, and than commeth agayne and oncouereth them, & than there be yonges, and them she ledeth into the water, & they be first al blynde. Musculus is the cock of Balena. Musculus is a fisshe that layth harde shellis, and of it the great monster balena receyueth her nature, & it is named to be the cocke of balena. Sea-weazle. Mustela is the see wesyll / she casteth her yonges lyke other bestes / & whan she hath cast them, yf she perceiue that they shall be founde, she swaloweth them agayne into her body, and than seketh a place wher as they may be surer without daunger / & than she speweth them out agayne.

Cap. lix.

Lamprey.

MUrena is a longe fisshe with a weke skinne lyke a serpent / & it conceyueth of the serpent vipera / it liueth longest in the tayle, for whan that is cut of, it dyeth incontinent / Must be boiled in wine. it must be soden in gode wyne with herbes & spices, or ellis it is very daungerous to be eten, for it hath many venymous humours, and it is euyll to disieste.

Cap. lxi.

Mulus:

MUlus is a see fysshe that is smale of body / & is only a mete for gentils: & there be many maners of these / has 2 beards. but the best be those that haue ij. berdes vnder the mouthe / & whan it is fayre weder, than they waxe fatte / whan he is dede than he is of many colours.

Cap. lxiiij.

Nereids.

NEreydes be monsters of the see, all rowghe of body / & whan any of them dyeth, than the other wepe. of this is spoken in balena, the .xiiij. chapter.

Orchun.

ORchun is a monster of the se / whose lykenes can nat lightely be shewed / Is Balene’s deadly enemy. & he is mortal ennemye to the balene, & tereth asonder the bely of the balene / & the balene is so boystous that he can nat turne hym to defende him, and that costeth him his lyfe / for as sone as he feleth him selfe wounded, than he sinketh doune to the botom of the water agayne / & the Orchun throweth at him with stones / & thus balena endith his lyfe.

Cap. lxvi.

Pearl-Oyster.

OStreñ is an oyster that openeth his shell to receyue the dewe & swete ayre. In the oyster groweth naturall orient perles that oftentymes laye on the see stronde, & be but lytell regarded, as Isidorus saith.

Cap. lxvij.

Pagrus.

Pagrus is a fisshe that hath so harde tethe that he byteth the oyster shelles in peces, & eteth out the fisshe of them. Sea-Peacock. Nota. Pauus maris is the Pecocke of the Se, & is lyke the pecocke of the londe, bothe his backe, necke, & hede / & the nether body is fisshe Percus. Nota. Percus is of diuers colours, & swift in ronnynge in the water, & hathe sharpe finnes, & is a holsome mete for seke people. Pecten: winks. Pecten is a fisshe that is in sandy grounde, & whan he is meued or stered, he wynketh.

Cap. lxx.

Pinna.

Pinna is a fisshe that layeth alwaye in the mudde, and hathe alway a lodisman, & some name it a lytel hoge, & it hathe a rounde body, & it is in a shell lyke a muscle; How he catches small fishes. it layth in the mone as it were dede, gapyng open / and than the smale fisshes come into his shel, wening of him to take their repaste / but whan he feleth that his shell is almoste ful / than he closeth his mouthe, & taketh them & eteth them / & parteth them amonge his felowes. Plaice. The playce is well knowen fisshe, for he is brode & blake on the one syde, and whyte on the other.

Cap. lxvij.

Polippus.

POlippus hath gret strength in his fete / what he therin cacheth, he holdeth it fast / he springeth somtyme vp to the shippes syde, & snacheth a man with him to the grounde of the see, & there eteth him / & that that he leueth, he casteth it out of his denne agayn / they be moche in the se about Venis / & he is taken in barellis where hartys hornes be layd in / for he is gladly be those hornes.

Cap. lxxvij.

Rumbus.

RUmbus is a great fisshe stronge & bolde / but he is very slow in swimminge, therfor can he gete his mete but ith swimmyng / therfor he layth him down in the grounde or mudde, & hideth him there / and all the fisshes that he can ouercome / commynge forby him, he taketh and eteth them.

Cap. lxxviij.

Rubus.

RUbus is a fisshe of the grekes se & of the sees of ytaly / they be rounde lyke a ringe, & haue many rede spottes / & is full of sharpe finnes & pinnis / he is slow in swimmynge because he is so brode / he gothe be the grounde, & wayteth there his praye / & suche fisshes as he can gete he burieth in the sandes, & it is a very swete fisshe. Ryache. Ryache be fisshes that be rounde / somtyme they be in length & brede two cubites / & it hath a long tayle / theron be sharpe pinnes / & it is slowe in swimmynge.

Cap. lxxix.

Salmon.

Salmo is a fysshe engendred in the swete water, & he waxeth longe & gret / & also he is heuy / & his colour nor sauour is nat gode tyll he haue ben in the salt water & proued it / thus draweth the samon to the water agaynst the streme; he neuer seaseth tyll he haue ben in the se and returned agayn to his olde home, as Phisiologua saith / fisshe] ? fleshe. his fisshe is rede, & he may nat liue in a swet standinge water / he must be in a fresshe riuer that he may playe up and doune at his plesure.

Cap. lxxij.

Serra.

SErra is a fysshe with great tethe, and on his backe he hathe sharpe fynnes lyke the combe of a cocke / and iagged lyke a sawe wherewith Cuts through ships with his fins. thys monstrous fisshe cutteth a ship thorough, & whan he seeth a shippe commynge, than he setteth vp his finnes & thinketh to sayl with the shippe as fast as it / but whan he seeth that he can nat continue / than he latteth his finnes fall agayn & destroieth the shippe with the people, and than eteth the dede bodyes. Scylla. Nota. Scilla is a monster in the see betwene Italye & Sicill / it is great ennemye vnto man. It is faced & handed lyke a gentylwoman / but it hath a wyde mouthe & ferfull tethe / & it is belied like a beste, & tayled lyke a dolphin / it hereth gladly singinge. It is in the water so stronge that it can nat be ouercome / but on the lond it is but weke.

Cap. lxxxiij.

Siren.

Syrene, the mermayde is a dedely beste that bringeth a man gladly to dethe / frome the nauyll vp she is lyke a woman ith a dredfull face / a long slymye here, a grete body, Siren is like an eagle below, & is lyke the egle in the nether parte / hauinge fete and talentis to tear asonder suche as she geteth / her tayl is sealed like a fisshe / sings sweet songs to mariners, and she singeth a maner of swete song, and therwith deceyueth many a gode mariner / for whan they here it, they fall on slepe commonly / & than she commeth, and draweth them out of the shippe, and tears them to pieces. and tereth them asonder / they bere their yonges in their armes, & geue them souke of their papis whiche be very grete, hanginge at their brestis / but the wyse maryners stoppe their eares whan they se her / for whan she playth on the water, all they be in fear, & than they cast out an empty tonne to let her play with it tyll they be past her / this is specifyed of them that haue sene it. Sirens, serpents. Ther be also in some places of arabye, serpntis named sirenes, that ronne faster than an horse, & haue wynges to flye.

[Cap. lxxxv.]

Solaris.

SOlaris is a fishe so named because it is gladly be the londes syde in the sonne / he hathe a great hede, a wyde mouth, & a blake skine, & slipper as an ele / it waxeth gret, & is gode to be eten. Sole. Solea is the sole, that is a swete fisshe and holsom for seke people.

Cap. lxxxvi.

Solopendria.

SOlopendria is a fisshe / whan he hathe swalowed in an angle, than he spueth out al his guttes till he be quyt of the hoke / and than he gadereth in all his guttes agayne. Sea-Scorpion. The] orig. Tge The Scorpion of the see is so named because whan he is taken in any mannys handes he pricketh him with his stinge of his tayle. Plinius saith that the dede creuyce that layeth on the drye sonde be the see syde, becommeth scorpyons.

Cap. lxxxix.

Sturgeon.

STurio / the sturgion is a gret fisshe in the ronninge waters / Eats no food, and he taketh no fode in his body, but lyueth of the styl and swete ayres therfore he hathe a small bely / with a hede and has no mouth, no mouthe, but vnder his throte he hathe a hole that he closeth whan he wyll / he openeth it whan it is fayre weder / grows fat on east wind. & with an east wynde he waxeth fat / and whan that the north winde bloweth, than falleth he to the grounde / it is a fisshe of ix. fote longe whan he is ful growen / he hath whyte swete flesshe & yolow fatte / Has no bones in his body. & he hathe no bone in all his body but only in his hede.

Cap. xcij.

Tench.

TEcna is a tenche of the fresshe water, and is fedde in the mudde lyke the ele / & is moche lyke of colours: it is a swete fisshe, but it is euyll to disiest. Tintinalus. ¶ Tintinalus is a fayre Torpedo. ¶ Torpido is a fisshe. but who-so handeleth hym shalbe lame & defe of lymmes / that he shall fele no thyng / & it hathe a maner of Squitana that is spoken of in the lxxxiiii. chapter1, and his nature.

Cap. xciij.

Trout.

Trncka

]

for

Trutta

...... ¶ Trncka / the trowte is a fisshe of the ryuer, & hathe scales, & vpon his body spottys of yelow and blodye coloure. & his fisshe] ? flesshe fisshe is rede frome the monthe of July to the monthe of Nouember / and is moche sweter than the fresshe samon; and all the other part of the yere his fisshe is whyte.

Cap. xcv.

Testudo.

TEstudo is a fysshe in a shelle / & is in the se of Inde / & his shelle is very great & like a muskle / & be nyght they go out for theyr mete / & whan they haue eten theyr bely full / than they slepe swymming vpon the water. than ther come iij. fisshers botes / of the wiche .iij. twayn take one of these muskles. Solinus sayth. that this muskle hathe his vppermest shell so brode that it may couere a howse / where many folke may hyde them vnder / And it gothe out the water vpon the londe / & there it layth an hondred egges as grete as gose eggis / and couer them with erth / & oftentymes be night it gothe to the eggys & layeth vpon them with her brest, & than become they yonges.

[This copy of Admiral Swinburne’s Andrewe ends with the next column of this page, sign. v. i. back, with an illustration not headed, but which is that to Cap. xcvij.]

(From The Booke of Compoundes, fol. lxviii.)

Sicknes.

Will boxyng doe any pleasure?

Health.

Yea forsothe, verie moche: As example, if you haue any For saucy louts, sausie loughte, or loitryng lubber within your house, that is either to busy of his hand or tongue: and can do nothing but plaie one of the partes of the .24. orders of knaues. the best cure is Boxing. There is no pretier medicen for this, nor soner prepared, then boxyng is: iii. or .iiii. tymes well set on, a span long on bothe the chekes. And although perhaps this will not alter his lubberly condicions, yet I assure you, it wil for a time chaunge his knauishe complexion, and helpe him of the grene sicknes: and euery man maie practise this, as occasion shall serue hym in his familie, to reforme them. Bulleins Bulwarke of Defence, 1562.

(From The booke of Simples, fol. xxvii. back.)

Marcellus.

The names of Hemp.

There is an herbe whiche light fellowes merily will call Gallowgrasse, Neckeweede, or the Tristrams knot, or Saynt Audres lace, or a bastarde brothers badge, with a difference on the left side, &c. you know my meaning.

Hillarius.

What, you speake of Hempe? mary, you terme it with manie pretie names. I neuer heard the like Neckweed (a halter) A, well, I pray you, woulde you know the propertie of this Neckeweede in this kinde? beinge chaunged into such a lace, this is his vertue. Syr, if there be any yonkers troubled with idelnesse and loytryng, hauyng neither learnyng, nor willyng handes to labour: or that haue studied Phisicke so longe that he or they is good for thievish apprentices, can giue his Masters purse a Purgacion, or his Chist, shoppe, and Countinghouse, a strong vomit; yea, if he bee a very cunning practicioner in false accomptes, he may so suddenly and rashely minister, that he may smite his Father, his Maister, or his friende &c. into a sudden incurable consumption, that he or they shall neuer recouer it againe, but be vtterly vndone, and cast either into miserable pouertie, prisonment, bankeroute &c. If this come to passe, then the [* Fol. xxviii.] *best rewarde for this practicioner, is this Neckeweede: for swashbucklers past grace, if there be any swashbuckler, common theefe, ruffen, or murtherer past grace, y^e nexte remedie is this Lace or Corde. For them which neuer loued concored, peace nor honestie, this wil ende all the mischief; this is a purger, not of Melancholy, but a finall banisher of and all scamps. all them that be not fit to liue in a common wealth, no more then Foxes amonge sheepe, or Thistles amonge good Corne, hurters of trew people. This Hempe, I say, passeth the new Diat, bothe in force and antiquitee. Also for young spendthrifts If yonge wantons, whose parentes haue left them fayre houses, goods and landes, whiche be visciously, idle, vnlearnedly, yea or rather beastly brought vp: who after their parents’ death after the death of their saied parentes, their fruites wil spryng foorth which they haue learned in their wicked youthe: then bankets and brothels will approche, waste their all with harlots the Harlots will be at hande, with dilightes and intisementes, the Baude will doe hir diligence, robbyng not onlie the pursses, but also the hartes of suche yongemen, whiche when they be trapped, can neuer skape, one amonge and in gambling The Dice whiche be bothe smalle and light, in respecte vnto the Coluering, or double Cannon shotte or Bollet, yet with small force and noyse can mine, break downe, and destroy, and caste away their one Maisters houses, faire feldes, pleasaunt Woddes, and al their money, yea frendes and al together, this can the Dice do. And moreouer, which makes men beggars, or thieves. can make of worshipfull borne Gentilmen, miserable beggars, or theefes, yet for the time “a-loft syrs, hoyghe childe and tourne thee, what should youth do els: A life of reckless debauchery I-wisse, not liue like slaues or pesantes, but all golden, glorious, may with dame Venus, my hartes delight” say they. “What a sweete heauen is this: Haue at all, kockes woundes, bloud and nayles, caste the house out at the window, and let the Diuell pay the Malte man: a Dogge hath but a day, a good mariage will recouer all together:” and robbery or els with a Barnards blowe, lurkyng in some lane, wodde, or hill top, to get that with falshead in an hower, whiche with trueth, labour, & paine, hath bene gathered for perhappes .xx. yeares, to the vtter vndoyng of some honest familie. Here thou seest, gentle Marcellus, a miserable Tragedie of a wicked shamelesse life. I nede not bring forth the example of the Prodigall childe. Luke .xvi. Chapter, whiche at length came to grace: It is, I feare me, in vaine to talke of him, whose ende was good; ends with but a greate nomber of these flee from grace, and come to endes moste vngracious, finished only life by Hemp. this Hempe. Although sometime the innocente man dieth that way, through periurie for their one propper gooddes, as Naboth died for his owne Vineyarde, miserable in the eies of the worlde, but precious in the sight of God. This is one seruice whiche Hempe doeth.

[From his Regyment, ? 1557.]

[Fol.

E.

i.]

Whole men of what age or complexion so euer they be of, shulde take theyr naturall rest and slepe in the nyght: and to eschewe merydyall sleep. After Dinner, sleep standing But and nede shall compell a man to slepe after his meate: let hym make a pause, and than let hym stande & lene and against a cupboard. slepe agaynst a cupborde, or els let hym sytte upryght in a chayre and slepe. Slepynge after a full stomacke doth ingendre dyuers infyrmyties, it doth hurte the splene, it relaxeth the synewes, it doth ingendre the dropses and the gowte, and doth make a man looke euyll [* Fol. E. i. b.] colored. *Beware of veneryous actes before the fyrste slepe, and specyally beware of suche thynges after dyner or after a full stomacke, for it doth ingendre the crampe and the gowte and other displeasures. Before bedtime be merry. To bedwarde be you mery, or haue mery company ahoute you, so that to bedwarde no angre, nor heuynes, sorowe, nor pensyfulnes, do trouble or dysquyet you. To bedwarde, and also in the mornynge, Have a fire in your bedroom, vse to haue a fyre in your chambre, to wast and consume the euyl vapowres within the chambre, for the breath of man may putryfye the ayre within the chambre: I do advertyse you not to stande nor to sytte by the fyre, but stand a good way off it. but stande or syt a good way of from the fyre, takynge the flauour of it, for fyre doth aryfie and doth drye vp a mannes blode, and doth make sterke the synewes and ioyntes of man. Shut your windows. In the nyght let the wyndowes of mbre, be closed. [* Fol. E. ii.] Whan you* be in your bedde,1 Lie first on your left side. lye a lytle whyle on your lefte syde, and slepe on your ryght syde. And whan you do wake of your fyrste slepe, make water yf you feel your bladder charged, & than slepe on the lefte side; and looke as ofte as you do wake, so oft turne your selfe in the bedde from one syde to the other. To sleep groveling on the belly, is bad; To slepe grouellynge vpon the stomacke and bely is not good, oneles the stomacke be slowe and tarde of dygestion; but better it is to laye your hande, or your bedfelowes hande, ouer your stomacke, than to lye grouellynge. on the back upright, is worse. To slepe on the backe vpryght2 is vtterly to be abhorred1: whan that you do slepe, let not your necke, nother your sholders, nother your hands, nor feete, nor no other place of your bodye, lye bare vndiscouered. Slepe not with an emptye stomacke, nor slepe not after that you haue eaten meate one howre or two after. In your bed lye with your head somwhat hyghe, leaste that the [* Fol. E. ii. b.] *meate whiche is in your stomacke, thorowe eructuacions or some other cause, ascende to the oryfe (sic) of the stomacke. Wear a scarlet nightcap. Let your nyght cap be of scarlet: and this I do aduertyse you, to cause to be made a good thycke quylte of cotton, Have a flock bed over your featherbed. or els of pure flockes or of cleane wolle, and let the couerynge of it be of whyte fustyan, and laye it on the fetherbed that you do lye on; and in your bed lye not to hote nor to colde, but in a temporaunce. Olde auncyent Doctors of physicke sayth .viii. howres of slepe in sommer, and ix. in wynter, is suffycent for any man: but I do thynke that slepe oughte to be taken as the complexion of man is. On rising, remember God, brush your breeches, put on Whan you do ryse in the mornynge, ryse with myrth and remembre God. Let your hosen be brusshed within & without, and flauer the insyde of them agaynst the fyre; vse lynnen sockes, your hose, or lynnen hosen nexte your legges: whan you be out of your bedde, stretch, stretche forth your [* Fol. E. iii.] *legges & armes, & your body; cough, and spytte, and go to stool. than go to your stoole to make your egestyon, and exonerate youre selfe at all tymes, that nature wolde expell. For yf you do make any restryction in kepynge your egestyon or your vryne, or ventosyte, it maye put you to dyspleasure in breadynge dyuers infyrmyties. After you haue euacuated your bodye, Truss your points, comb your head, & trussed your poyntes,3 kayme your heade oft, and so do dyuers tymes in the day. wash your hands and face, And wasshe your handes & wrestes, your face, & eyes, and your teeth, with colde water; and after y^t you be apparayled, take a stroll, walke in your gardyn or parke, a thousande pase or two. And than great and noble men doth vse to here masse, & other men that can not do so, but muste applye theyr busynes, doth pray to God. serue god with some prayers, surrendrynge thankes to hym for hys manyfolde goodnes, with askynge mercye [* Fol. E. iii. b.] refecti*on, moderatly exercise your body with some labour, Play at tennis, or wield weights. or playeng at the tennys, or castyng a bowle, or paysyng weyghtes or plommettes of leede in your handes, or some other thyng, to open your poores, & to augment naturall heate. At meals, At dyner and supper4 vse not to drynke sundry drynkes, and eate not of dyuers meates: eat only of 2 or 3 dishes; but feede of .ii. or .iii. dysshes at the moste. After that you haue dyned and supte, laboure not by and by after, but make a pause, syttynge or standynge vpryght the space of an howre or more with some pastyme: drynke not moch after dyner. let supper-dishes be light. At your supper, vse lyght meates of dygestyon, and refrayne from grose meates; go not to bed with a full nor an emptye stomacke. And after your supper make a pause or you go to bed; and go to bed, as I sayde, with myrth.

Furthermore as concernynge your apparell. In wynter, next your shert Wear a scarlet petycote. vse you to weare a petycote of scarlet: your [* Fol. E. iv.] dowb*let vse at plesure: But I do aduertyse you to Line a jacket with white and black lambskin sewn diamond-wise. lyne your Iacket vnder this fasshyon or maner. Bye you fyne skynnes of whyte lambe & blacke lambe. And let your skynner cut both y^e sortes of the skynnes in smale peces triangle wyse, lyke halfe a quarell of a glasse wyndowe. And than sewe a] MS. a a togyther a whyte pece and a blacke, lyke a whole quarell of a glasse wyndowe: and so sewe vp togyther mer vse to were a scarlet petycote made of stamell or lynse wolse. In wynter and sommer kepe not your bed to hote, nor bynde it to strayte; Keep your neck warm. kepe euer your necke warme. In somer kepe your necke and face from the sonne; Wear goatskin gloves. vse to wear gloues made of goote skyn, perfumed with Amber degrece. And beware in standyng or lyeng on the [* Fol. E. iv. b.] *grounde in the reflection of the sonne, but be mouable. If thou shalt common or talke with any man: Don’t stand long on grass or stones. stande not styll in one place yf it be vpon y^e bare grounde, or grasse, or stones: but be mouable in suche places. Stande nor syt vpon no stone or stones: Stande nor syt longe barehed vnder a vawte of stone. Also beware that you do not lye in olde chambres which be not occupyed, Don’t sleep in ratty rooms. specyally suche chambres as myse and rattes and snayles resorteth vnto: lye not in suche chambres, the whiche be depreued cleane from the sonne and open ayre; nor lye in no lowe Chambre, excepte it be boorded. Don’t take cold in your feet. Beware that you take no colde on your feete and legges. And of all weather beware that you do not ryde nor go in great and Impytous wyndes. (A Compendyous Regyment or a Dyetary of helth, made in Mountpylior: Compyled by Andrewe Boorde, of Physicke Doctor. (Colophon.) Imprinted by me Robert Wyer: Dwellynge at the sygne of seynt Johñ Euangelyst, in S. Martyns Parysshe, besyde Charynge Crosse.)

(From his Naturall & Artificial Directions for health, 1602, p. 57-63.)

Declare vnto mee a dayly dyet, whereby I may liue in health, and not trouble my selfe in Physicke.

1. Stretch yourself.

(1) I will: first of all in the morning when you are about to rise vp, stretch your self strongly: for thereby the animall heate is somewhat forced into the outward partes, the memorie is quickned, and the bodie strengthened.

2. Rub yourself.

(2) Secondarily, rub and chafe your body with the palmes of your hands, or with a course linnen cloth; the breast, back, and belly, gently: but the armes, thighes, and legges roughly, till they seem ruddy and warme.

3. Go to stool.

(3) Euacuate your selfe.

4. Put on your clothes.

(4) Put on your apparell: which in the summer time must be for the most part silke, or buffe, made of buckes skinne, for it resisteth venime and contagious ayres: in winter your vpper garment must be of cotton or friezeadow.

5. Comb your head.

(5) When you have apparelled your selfe hansomely, combe your head softly and easily with an Iuorie combe: for nothing recreateth the memorie more.

6. Clean your teeth.

(6) Picke and rub your teeth: and because I would not haue you to bestow much cost in making sic), and also to haue a sweete breath. (How to keep the teeth sound and the breath sweet. First, wash well your mouth when you haue eaten your meat: secondly, sleepe with your mouth somewhat open. Thirdly, spit out in the morning that which is gathered together that night in the throate: then take a linnen cloth, and rub your teeth well within and without, to take away the fumositie of the meat and the yellownesse of the teeth. For it is that which putrifieth them and infecteth the breath. But least peraduenture your teeth become loose and filthy, Use Vaughan’s Water I will shew you a water farre better then pouders, which shall fasten them, scoure the month, make sound the gums, and cause the flesh to growe againe, if it were fallen away. made after this recipe. Take halfe a glasse-full of vineger, and as much of the water of the mastick tree (if it may easily be gotten) of rosemarie, myrrhe, mastick, bole Armoniake, Dragons herbe, roche allome, of each of them an ounce; of fine cinnamon halfe an ounce, and of fountaine water three glassefulles; mingle all well together and let it boile with a small fire, adding to it halfe a pound of honie, and taking away the scumme of it; then put in a little bengwine, and when it hath sodden a quarter of an houre, take it from the fire, and keepe it in a cleane bottle, and wash your teeth therewithall as well before meate as after; if you hould some of it in your mouth a little while, it doth much good to the head, and sweetneth the breath. It’s better than 1000 Dentrifices.) I take this water to be better worth then a thousand of their dentifrices.

7. Wash.

(7) Wash your face, eyes, eares and hands, with fountaine water. I have knowne diuers students which vsed to bathe their eyes onely in well water twise a day, whereby they preserued their eyesight free from all passions and bloudsheds, and sharpened The best remedy for dim sight. the best and safest remedie which I knowe, and this it is: Take of the distilled waters of verueine, bettonie, and fennell one ounce and a halfe, then take one ounce of white wine, one drachme of Tutia (if you may easilie come by it) two drachmes of sugarcandy, one drachme of Aloes Epatick, two drachmes of womans milke, and one scruple of Camphire: beat those into pouder, which are to be beaten, and infuse them together for foure and twenty houres space, and then straine them, and so vse it when you list.

8. Say your Prayers.

(8) When you haue finished these, say your morning prayers, and desire God to blesse you, to preserue you from all daungers, and to direct you in all your actions. For the feare of God (as it is written) is the beginning of wisedome: and without his protection whatsoeuer you take in hand, shall fall to ruine. Therefore see that you be mindfull of him, and remember that to that intent you were borne, to weet, to set foorth his glorie and most holy name.

9. Set to work.

(9) Goe about your businesse circumspectly, and endeauour to banish all cares and cogitations, which are the onely baits of wickednesse. Be honest. Defraud no man of his right: for what measure you giue vnto your neighbour, that measure shall you receiue. And finally, imprint this saying deepely in your mind: A man is but a steward of his owne goods; wherof God one day will demaund an account.

10. Eat only three meals a day.

(10) Eate three meales a day vntill you come to the age of fourtie yeares: as, your breakefast, dinner, and supper; yet, that betweene breakefast and dinner there

Eat light food before heavy.

In the beginning of meales, eate such meates as will make the belly soluble, and let grosse meats be the last. Content your selfe with one kind of meate, for diuersities hurt the body, by reason that meats are not all of one qualitie: Some are easily digested, others againe are heauy, and will lie a long time vpon the stomack: also, the eating of sundrie sorts of meat require often pottes of Drink hinders digestion. drinke, which hinder concoction; like as we see often putting of water into the meat-potte to hinder it from seething. Our stomack is our bodies kitchin, which being distempered, how can we liue in temperate order: drinke not aboue foure times, and that moderately, at each meale: least the belly-God hale you at length captiue into his prison house of gurmandise, where you shall be afflicted with as many diseases as you haue deuoured dishes of sundry sorts. Use silver cups. The cups whereof you drinke, should be of siluer, or siluer and gilt.

11. Don’t work directly after meals, but talk,

(11) Labour not either your mind or body presently after meales: rather sit a while and discourse of some pleasant matters: when you haue ended your confabulations, wash, wash your face and mouth with cold waters, then go to your chamber, and clean your teeth. and make cleane your teeth with your tooth-picker, which should be either of iuorie, silver, or gold. Watch not too long after supper, but depart within two hours to bed. But if necessitie compell you to watch longer then ordinary, then be sure to augment your sleepe the next morning; that you may recompence nature, which otherwise through your watching would not a little be impaired.

12. Undress by the fire in winter.

(12) Put of your clothes in winter by the fire side: and cause your bed to bee heated with a warming panne:

13. Before bed, chew Mastic, and

(13) Remember before you rest, to chew down two or three drachmes of mastick: for it will preserue your body from bad humours.

14. Pray to God.

(14) Pray feruently to God, before you sleepe, to inspire you with his grace, to defend you from all perils and subtelties of wicked fiends, and to prosper you in all your affaires: and then lay aside your cares and businesse, as well publicke as priuate: for that night, in so doing, you shall slepe more quietly. Make water at least once, and cast it out: but in the morning Look at your water in a Urinal. make water in an vrinal: that by looking on it, you may ghesse some what of the state of your body. Sleep first on your right side with your mouth open, Have a hole in your nightcap. and let your night cappe haue a hole in the top, through which the vapour may goe out.

15. Against rheums, eat white pepper.

(15) In the morning remember your affayres, and if you be troubled with rheumes, as soone as you haue risen, vse diatrion piperion, or eate white pepper now and then, and you shall be holpen.

FINIS.

(FROM

2nd part.

. . first I will begin with the dyet for every day.

In the beginning when you arise from the bed, Stretch your limbs, extend forth all your members, for by this meanes the animal spirits are drawne to the outward members, the [* Page 36.] *braine is made subtill, & the body strengthened. rub your body Then rub the whole body somewhat with the palmes, the brest, back and belly gently, but the armes and legs with the hands, either with warm linnen: and head; next, the head is to be scrubbed from the forepart to the hinderpart very lightly. After you are risen, I will that you protect yourself from cold; defend with all care and diligence your head, necke, and feet, from all cold in the morning; for there is no doubt, but in the morning and euening the cold doth offend more, then it doth about noone tide, by reason of the weaknes of the Sun-beames. dress, washing in Summer, Put on your clothes neat and cleane: in the Summer season, first wash with cleane pure water, before described; warming yourself in Winter. but in the Winter season sit somewhat by the fire, not made with turfe or stinking coale, but with oake or other wood that burneth cleare, for our bodies are somewhat affected with our clothes, and as strength is increased by the

[Page 37.]

In Summer wear deer’s and calves’ skins,

In the Summer-time I chiefly commend garments of Harts-skinnes, and Calues-skins, for the Hart is a creature of long life, and resisteth poyson and Serpents; therefore I my selfe vse garments of the like sort for the winter season, also neuerthelesse lined with good linnen. Next I doe iudge it not to bee much amisse to vse garments of Silke or Bombace, or of purple: in Winter, wolf and fox skins. also of Martyn or Wolfe-skinnes, or made of Fox skinnes, I suppose to be good for the winter; notwithstanding in the time of Pestilence, apparell of Silke and skinnes is condemned, because it doth easily admit and receiue the contagious ayre, and doth retain it long. After the body is well clothed, Comb your head 40 times, kembe your head wel with an Iuory comb, from the forehead to the backe-part, drawing the comb some forty times at the least; wash your face, then wash all the instruments of the sences, as the eies, the ears, the nostrils, the mouth, the tongue, the teeth, and all the face with cold water; and the eyes are not only to be washed, but being open plainly, immerg’d: clean your eyelids, and the gumme and foulnes of the eie-lids that do there stick, to remoue; somtimes also to besprinkle the water with Rose-water or Fenel-water, rub your neck well. also rubb the neck well with [* Page 38.] *a linnen napking somewhat course, for these things doe confirme the whole body; it maketh the mind more cheerefull, and conserueth the sight. In this place it pleaseth me to adioyne some Dentifrices or clensers of teeth, waters not only to make the teeth white, but also to conserue them, with some medicines also to conserue the sight. . . . .

(FROM

2nd part.

Also to prosecute our former purpose, On rising, empty your bladder and belly, nose and lungs. when you arise in the morning, to auoyd all superfluities, as well by vrine as by the belly, which doe at the least euery day. Auoid also from the nostrils and the lungs all filthy matter, as wel by clensing, as by spittle, and Cleanse your whole body. clense the face, head, and whole body; & loue you to be cleane and wel apparelled, for from our cradles let vs abhor vncleannes, which neither nature or reason can endure. When you haue done these things, Say your Prayers. remember to powre foorth your prayers vnto God with a cleare voice, that the day may be happy and prosperous vnto you, that God may direct your actions to the glory of his name, the profit of your country, & the conseruation of your bodies. Walk gently, Then walke ye gently, and what excrements soeuer do slip down to the inferiour parts, being excited by [* Page 42.] *naturall heate, go to stool. the excretion thereof shall the better succeed.

As for your businesses, whether they be publike or priuate, let them be done with a certaine honesty; then afterwards let your hunting iourneyes bee performed; Work in the forenoon. apply your selues to studie and serious businesse the twoor three houres before supper: Always wear a precious stone alwaies in your hands vse eyther Corall or yellow Amber, or a Chalcedonium, or a sweet Pommander, or some like precious stone to be worne in a ring; in a ring vpon the little finger of the left hand: haue in your rings eyther a Smaragd, a Saphire, or a Draconites, which you shall beare for an ornament: for in stones, as also in hearbes, there is great efficacie and vertue, but they are not altogether perceived by vs: hold a crystal in your mouth; hold sometime in your mouth eyther a Hyacinth, or a Crystall, or a Granat, or pure Gold, or Siluer, or else sometimes pure Sugar-candy. For Aristotle doth affirme, and so doth Albertus Magnus, that a Smaragd worne about the necke, is good against the Falling-sicknes: for the virtue of precious stones is great. for surely the vertue of an hearbe is great, but much more the vertue of a precious [* Page 43.] *stone, which is very likely that they are endued with occult and hidden vertues. Eat only twice a day. Feede onely twice a day, when yee are at mans age: neuerthelesse to those that are subiect to choller, it is lawfull to feede often: beginne alwayes your dinner and supper with the more liquid meates, sometimes with drinkes. Don’t drink between dinner and supper. In the time betweene dinner and supper, abstain altogether from cups, vnlesse necessitie or custome doe require the same: notwithstanding the same custome being so vitious, must be by little and little changed.

Don’t have one fixed hour for your meals.

I would not that you should obserue a certaine houre, either for dinners or suppers, as I haue sufficiently told you before, lest that daily custome should be altered into nature: and after this intermission of this custome of nature, hurt may follow; for custome doth imitate nature, and that which is accustomable, the very same thing is now become naturall.

Take your meate in the hotte time of Summer in cold places, In Winter eat in but in the Winter let there bee a bright hot well-aired places. and take it in hotte places, your parlors or Chambers being first purged and ayred with suffumigations, which I would not haue you to [* Page 44.] *enter before the suffumigation bee plainely extinct, lest you draw the fume by reason of the odour.

And seeing one and the same order of diet doth not promiscuously agree with all men, take your meate in order, as is before said, and sometimes also Fast for a day now and then. intermit the vse of meats for a whole day together, because through hunger, the faults of the stomacke which haue beene taken eyther by much drinking or surfetting, or by any other meanes, may be depelled and remoued.

By this meanes also your bodies shall be better accustomed to endure and suffer hunger and fasting, eyther in iourneyes or wars. Eat more at supper than dinner. Let your suppers bee more larger then your dinners, vnlesse nightly diseases or some distilations doe afflict you.

After meals, wash your face, and clean your teeth,

After meat taken, neither labour in body nor mind must be vsed, and wash the face and mouth with cold water, clense the teeth either with Iuory, or a Harts horne, or some picker of pure siluer or gold.

After your banquets, passe an houre or two in chat and walk soberly. pleasant talkes, or walke yee very gently and soberly, Don’t sit up late. neither vse much watchings long in the night, but the space of two howres goe to your bed; but if honest [* Page 45.] *businesse doe require you to watch, then sleepe afterwards so much the longer, that your sleepe may well recompence your former watchings. Before bed, Before that you go to your bed, rub your body gently. gently smooth down your head, armes, and shoulders, the back and all the body, with a gentle and soft rubbing, vnlesse you meane to do it in the morning to mooue distribution, whose time is best to be done in the morning. Undress by a fire in Winter, In the Winter, sitting by the fire, put off your garments, and dry your feet by the fire, neuerthelesse auoyd the heat and the smoke, because it is very hurtfull both to the lungs, and the eyes.

and warm your garments well.

In the Winter time, warme well your garments at the fire, and warm the linings of the same, for it helpeth concoction, and remoueth all humidity and moysture. But my father did not allow of this custome, warning men of strength, and those that are borne for the Common-wealth, not to accustom themselves to such kind of softnesse, which doe weaken our bodies. Also Put off your cares with your clothes, when you put off your garments to go to bed, then put away all your cogitations, & lay them aside, whether they be publike or priuate, for when all your [* Page 46.] *members be free from all cares, you shall then sleep the quieter, concoction and the other naturall actions shall best be performed. and take them up again in the morning. But in the morning when you rise againe, resume to your selues your former dayes thoughts and cares; for this precept my Father had often in his mouth, therfore I deliuer it vnto you as the more worthy of your obseruation.

Contents

Full Table of Contents

Preface

Boke of Nurture

Recipes (for Fritters, Jussell, and Mawmeny) 145

Recipes (for Hares and Conies in Civeye, and for Doucettes) 146

The Boke of Keruynge 147

The Boke of Curtasye 175

Notes to The Boke of Curtasye (relocated) 283

The Boke of Demeanor 207

Bp. Grossetest’s Household Statutes. 215

Stanzas and Couplets of Counsel. 219

The Schoole of Vertue 221

Avyse Thee Welle 244

A Dogg Lardyner, & a Sowe Gardyner. 246

Maxims in -ly. 247

Roger Ascham’s Advice 248

The Babees Book 250

Lerne or be Lewde 258

The ABC of Aristotle 260

Urbanitatis 262

The Boris hede furst 264*

The Lytylle Childrenes Lytil Boke or Edyllys be. 265

The Young Children’s Book. 266

Stans Puer ad Mensam (MS Harl.) 275

Stans Puer ad Mensam (Lambeth MS) 276

Stans Puer ad Mensam (parallel versions)

General Index

Collected Sidenotes

[From Harleian MS. 5401, ab. 1480-1500 A.D.]

FRUTURS. (page 194 or fol. 69 b.)

Recipe 1 þe cromys of whyte brede, & swete apyls, & ȝokkis of eggis, & bray þam wele, & temper it with wyne, & make it to sethe; & when it is thyk, do þer-to gode spyces, gynger & galingay & canyll & clows, & serve it forthe. (See also Liber Cure Cocorum, p. 39-40.)

FRUTURS OF FYGIS. (p. 197 or fol. 98.)

Recipe & make bature of floure, ale, peper & saferon, with oþer spices; þan cast þam2 in to a frying pann with batur, & ole, & bake þam & serve. (See another recipe in Household Ordinances, p. 450, under the head “Turtelettys of Fruture.”)

IUSSELL. (p. 198 or fol. 98 b.)

Recipe brede gratyd, & eggis; & swyng þam to-gydere, & do þerto sawge, & saferon, & salt; þan take gode brothe, & cast it þer-to, & bole it enforesayd, & do þer-to as to charlete &c. (See also Liber Cure Cocorum, p. 11; Jussel of Flesh, Household Ordinances, p. 462; Jussel enforsed, p. 463; Jussel of Fysshe, p. 469.)

MAWMENY. (p. 201 or fol. 100.)

Recipe brawne of Capons or of hennys, & dry þam wele, & towse þam smalle; þan take thyk mylk of almonds, & put þe saide brawñ þer-to, & styr it wele ouer þe fyre, & seson it with suger, & powder of Canelle, with mase, quibibs, & anneys in confete, & serve it forthe. (See also the recipe “For to make momene” in Liber Cure Cocorum, p. 26; for “Mawmene for xl. Mees” in Household Ordinances, p. 455; and “Mawmene to Potage,” p. 430.)

FRETOURE. (Harl. MS. 276.)

Vyaunde leche. L.iiii.

Fretoure Take whete Floure, Ale, Ȝest, Safroun, & Salt, & bete alle to-gederys as þikke as þou schuldyst make oþer bature in fleyssche tyme, & þan take fayre Applys, & kut hem in maner of Fretourys, & wete hem in þe bature vp on downe, & frye hem in fayre Oyle, & caste hem in a dyssche, & caste Sugre þer-on, & serue forth. [The recipe for “Tansye” is No. l.vi.]

[From Harl. MS. 279, ab. 1430-40 A.D. A pretty MS. that ought to be printed.]

Potage dyuers .lxiij. (fol. 15 a.)

Harys in cyueye. Take Harys, & Fle hem, & make hem clene, an hacke hem in gobettys, & sethe hem in Watere & Salt a lytylle; þan take Pepyr, an Safroun, an Brede, y-grounde y-fere, & temper it wyth Ale. þan take Oynonys & Percely y-mynced smal to-gederys, & sethe hem be hem self, & afterward take & do þer-to a porcyon of vynegre, & dresse in. (See also the recipe for “Harus in Cyue” in Liber Cure Cocorum, p. 21, & that for “Conyngus in cyue” p. 20. Chive is a kind of small onion.)

.lxxiii. (fol. 16 a.)

Conyngys in cyveye. Take Conyngys, an fle hem & seþe hem, & make lyke þou woldyst make a sewe, saue alle to-choppe hem, & caste Safroun & lyer þer-to, & Wyne. (See also “Conyngus in cyue” in L. C. C., p. 20; and “Conynges in Cyue” in Household Ordinances, p. 434.)

xv. (fol. 39 b.) [1 fol. 40.]

Doucettes. Take Creme a gode cupfulle, & put it on a straynoure, þanne take ȝolkys of Eyroun, & put þer-to, & a lytel mylke; þen strayne it þrow a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or ellys hony for defaute¹ of Sugre; þan coloure it with Safroun; þan take þin cofyns, & put it in þe ovynne lere, & lat hem ben hardyd; þan take a dyssshe y-fastenyd on þe pelys ende, & pore þin comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & whan þey don a-ryse Wel, teke hem out, & serue hem forth.

xxxvij. (fol. 43 b.)

Doucettes. Take Porke & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys with Hony & Pepir, & bake hem in a cofyn, & serue forth.

xxxviij.

Doucettes a-forcyd. Take Almaunde Milke & ȝolkys of Eyroun y-mellid to-gederys, Safroun, Salt, & Hony: dry þin cofyn, & ley þin Maribonys þer-on, & serue forth.

[that is to say,

The boke of Seruyce & Keruynge and Sewynge & all Maner of Offyce in his kynde vnto a Prynce or ony other Estate, & all the Feestes in the yere.]

Enprynted by Wynkyn de Worde at London in Flete Strete at the sygne of the Sonne. The yere of our Lorde God. M.CCCC.xiij. [and now reprinted, 1867.]

CONTENTS.

(From the Headings in the Text, &c.)

PAGE

Termes of a Keruer 151

Butler and Panter (Yoman of the Seller and Ewery) 152

The Names of Wynes 153

For to make Ypocras 153

To laye the Clothe 154

To wrappe your Soueraynes Brede stately 155

Of the Surnape 155

Sewynge of Flesshe, & Seruyce (Succession of Dishes) 156

The Keruynge of Flesshe, & Seruyce (How to carve) 157

Sauces for all maner of Fowles 159

Feestes and Seruyce from Eester vnto Whytsondaye 160

Keruyng of all maner of Fowles 161

Of the First & Second Courses, & the Sauces for them 163

Feestes and Seruyce from the feest of Saynt Iohn the Baptist vnto Myghelmasse 164

Feestes and Seruyce from the feest of Saynt Myghell vnto the feest of Chrystynmasse 164

Of the skin & wholesomeness of certain Birds 165

Sewynge of Fysshe 166

Keruynge of Fysshe 166

Sauces for all maner of Fysshe 168

The Chaumberlayne 168

Of the Marshall and the Vssher 170

Notes 173

[Fol.

A

1.]

[Fol.

A

1

b.

]

The Book of Carving and Arranging; and the Dishes for all the Feasts in the year.

¶ Here begynneth the boke of keruynge and sewynge / and all the feestes in the yere, for the seruyce of a prynce or ony other estate, as ye shall fynde eche offyce, the seruyce accordynge, in the boke folowynge.

THE BUTLER AND PANTER’S DUTIES.

¶ Here begynneth Butler and Panter.

Thou shalte be Butler and Panter all the fyrst yere / The Butler has 3 knives: and ye muste haue thre pantry knyues / 1. a squarer, 2. a chipper, 3. a smoother. one knyfe to square trenchoure loues / an other to be a [* Fol. A ii.] *chyppere / the thyrde shall be sharpe to make smothe trenchoures / than chyppe your soueraynes brede hote, and all other brede let it be a daye olde / housholde brede thre dayes olde / Trencher-bread must be 4 days old; trenchour brede foure dayes olde / than loke your salte by whyte and drye / the Salt-Planer of ivory; the planer made of Iuory, two inches brode & thre inches longe / & loke that youre salte seller lydde touche not the salte / table cloths kept in a chest, or hung on a perch. than loke your table clothes, towelles, and napkyns, be fayre folden in a cheste or hanged vpon a perche / than loke your table knyues be fayre pullysshed, & your spones clene / To broach a Pipe, have 2 augers, than loke ye haue two tarryours, a more & a lesse, & wyne cannelles of boxe made accordynge / funnels, and tubes, and pierce the Pipe 4 inches from the bottom. a sharpe gymlot & faucettes. And whan ye sette a pype on broche, do thus / set it foure fynger brede aboue y^e nether chyme vpwardes aslaunte / and than shall y^e lyes neuer a-ryse. seasons] Orig. seasous Always have ready fruits Also loke ye haue in all seasons butter, chese, apples, peres, nottes, plommes, grapes, dates, fygges & raysyns, compost, grene gynger and chardequynce. Serue fastynge butter, plommes, damesons, cheryes, and grapes, after mete, peres, nottes, strawberyes, hurtelberyes, and hard cheese. & hard chese. Also brandrels or pepyns with carawey in confetes. After souper, rost apples & peres, with blaunche poudre, & harde chese / Beware of cow cream. be ware of cowe creme, & of good strawberyes, hurtelberyes, Iouncat, for these wyll make your souerayne seke but he ete harde chese / Hard cheese is aperient, and harde chese hath these operacyons / it wyll kepe y^e stomacke open / butter is holsome fyrst & last, keeps off poison. for it wyll do awaye all poysons / Milk and Junket mylke, creme, & Iouncat, close the Maw. they wyll close the mawe, & so dooth a posset / therfore ete harde chese, & drynke romney modon / beware of grene sallettes & rawe fruytes, for they wyll make your sourayne seke / [* Fol. A ii. b.] therfore set no mo-*che For food that sets your teeth on edge, eat an almond and hard cheese. by suche metes nkes, yf theyr fumosytees haue dyspleased your souerayne, A raw apple will cure indigestion. let hym ete a rawe apple, and y^e fumosytees wyll cease: mesure is a mery mene & it be well vsed / abstynence is to be praysed whan god therwith is pleased. See every night that your wines don’t boil over or leak. Also take good hede of your wynes euery nyght with a candell, bothe rede wyne and swete wyne, & loke they reboyle nor leke not / & wasshe y^e pype hedes euery nyght with colde water / & loke ye haue a chynchynge yron, addes, and lynen clothes, yf nede be / You’ll know their fermenting by their hissing. & yf the[y] reboyle, ye shall knowe by the hyssynge / therfore kepe an empty pype with y^e lyes of coloured rose, & drawe the reboyled wyne to y^e lyes, & it shal helpe it. Also yf your swete wyne pale, drawe it in to a romney vessell for lessynge.

Names of Wines

¶ Here foloweth the names of wynes.

¶ Reed wyne / whyte wyne / clared wyne / osey / capryke / Campolet, Rhenish, &c campolet / renysshe wyne / maluesey / bastarde / tyer, romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and ypocras.

FOR TO MAKE YPOCRAS, AND LAYE THE CLOTH.

To make Ypocras.

For to make ypocras.

Take spices; put 6 bags on a perch,

¶ Take gynger / peper / graynes / canell / synamon / suger and tornsole / than loke ye haue fyue or syxe bagges for your ypocras to renne in, & a perche that your renners may ren on / 6 pewter basins under, than muste ye haue .vi. peautre basyns to stande vnder your bagges / than loke your spyce be redy / [* Fol. A iii.] ginger and cinnamon. & your gynger well pared or it be beten* to poudre / than loke your stalkes of synamon be well coloured; (Of the qualities of spices.) & swete canell is not so gentyll in operacyon; synamon is hote and drye / graynes of paradico] sic: o for e paradico ben hote and moyste / gynger / graynes / longe peper / and suger, ben hote and moyst / synamon / Pound each spice separately, put ’em in bladders, and than bete your poudres eche by themselfe, & put them in bladders, hang ’em in your bags, & hange your bagges sure, that no bage touche other / but let eche basyn touche other; add a gallon of red wine to ’em, let the fyrste basyn be of a galon, and eche of the other of a potell / than put in your basyn a galon of reed wyne, put thereto your poudres, stir it well, run it through two bags, and styre them well / than put them in to the fyrste bagge, and let it renne / than put them in to the seconde bagge / than take a pece in your hande, and taste it, assaye yf it be stronge of gynger / and alaye it with synamon / and it be stro[n]ge of synamon / alaye it with suger / pass it through 6 runners, and put it in a close vessel. and loke ye lette it renne thrughe syxe renners / & your ypocras shall be the fyner / than put your ypocras in to a close vessell, and Keep the dregs for cooking. kepe the receyte / for it wyll serue for sewes / than serue your souerayne with wafers and ypocras. Have your Compost clean, and your ale 5 days old, Also loke your composte be fayre and clene / and your ale fyue dayes olde or men drynke it / than kepe your hous of offyce clene, & be curtoys of answere to eche persone, but not dead. and loke ye gyue no persone noo dowled drynke / for it wyll breke y^e scabbe. HOW TO WAIT AT TABLE. To lay the Cloth. And whan ye laye the clothe, wype y^e borde clene with a cloute / Put on a couch, then a second cloth, than laye a cloth, a couche, it is called, take your felawe that one ende, & holde you that other ende, than drawe the clothe straught, the fold on the outer edge; a third, the fold on the inner edge. the bought on y^e vtter edge / take the vtter parte, & hange it euen / than take the thyrde clothe, [* Fol. A iii. b.] and lay y^e bought on the inner *edge / and laye estat with the vpper parte halfe a fote brode / Cover your cupboard, than couer thy cupborde and thyn ewery with the towell of dyaper / put a towel round your neck, one side lying on your left arm; than take thy towell about thy necke, and laye that one syde of y^e towell vpon thy lefte arme / on that, 7 loaves of eating bread and 4 trencher loaves. and there-on laye your soueraynes napkyn / and laye on thyn arme seuen loues of brede, with thre or foure trenchour loues, with the ende of y^e towell in the lefte hande, as the In your left hand a saltcellar, than take thy salte seller in thy lefte hande, in your right the towel. and take the ende of y^e towell in your ryght hande to bere in spones and knyues / Set the saltcellar on your lord’s right, and trenchers on the left of it. than set your salt on the ryght syde where your souerayne shall sytte, and on y^e lefte syde the salte set your trenchours / Lay knives, bread, spoons, napkins, than laye your knyues, & set your brede, one lofe by an other / your spones, and your napkyns fayre folden besyde your brede / and cover ’em up. than couer your brede and trenchoures, spones and knyues / & at euery ende of y^e table set a salte seller with two treachour] sic: a for n treachour loues / To wrap your Lord’s bread stately. and yf ye wyll wrappe your soueraynes brede stately, Square the loaves; ye muste square and proporcyon your brede, and se that no lofe be more than an other / and than shall ye make your wrapper man[er]ly / take a Reynes towel 2½ yards long by the ends; than take a towell of reynes of two yerdes and an halfe, and take the towell by y^e endes double, put it on the table, pinch up a handful of one end, and laye it on the table / than take the ende of y^e bought a handfull in your hande, and wrappe it harde, and lay it between 2 towels, and on it lay your 6 or 7 loaves bottom to bottom. and laye the ende so wrapped bytwene two towelles; vpon that ende so wrapped, lay your brede, botom to botom, syxe or seuen loues / than set your brede manerly in fourme / and whan your soueraynes table is thus arayed, Put salt, cups, &c., on the other tables. couer all other bordes with salte, trenchoures, & cuppes. so] for se, see. See that your Ewery is properly supplied, and your ale-pots kept clean. Also so thyn ewery be arayed with basyns & ewers, & water hote & colde / and se’ ye haue napkyns, cuppes, & spones / & se your pottes for [* Fol. A 4.] wyne * and ale be made clene, To arrange the Surnape. Put a cloth under a double towel, hold 3 ends together, and to y^e surnape make ye curtesy with a clothe vnder a fayre double napry / than take þe towelles ende nexte you / & the vtter ende of the clothe on the vtter syde of the table, & holde these thre endes atones, fold them in a foot-broad pleat, and lay it smooth. & folde them atones, that a plyte passe not a fote brode / than laye it euen there it sholde lye. After washing, And after mete wasshe with that that is at y^e ryghte ende of the table / ye muste guyde it out, the Marshal must carry the surnape out. and the marshall must conuey it / and loke on eche clothe the ryght syde be outwarde, & drawe it streyght / than must ye reyse the vpper parte ^e towell, & laye it with-out ony gronynge / and at Leave out half a yard to make estate. euery ende of y^e towell ye must conuey halfe a yerde that y^e sewer may make estate reuerently, and let it be. When your lord has washed, remove the Surnape. And whan your souerayne hath wasshen, drawe y^e surnape euen / than bere the surnape to the myddes of the borde & take it vp before your souerayne, & bere it in to y^e ewery agayne. it] for is When he is seated, And whan your souerayne it set, loke your towell be aboute your necke / salute him, uncover your bread, than make your souerayne curtesy / than vncouer your brede & set it by the salte & laye your napkyn, knyfe, & spone, afore hym / kneel on your knee till 8 loaves are served out (?) than knele on your knee tyll the purpayne passe eyght loues / & loke ye set at y^e endes of y^e table foure loues at a messe / and se that euery persone haue napkyn and spone / & wayte well to y^e sewer how many dysshes be couered; Provide as many cups as dishes. y^e so many cuppes couer ye / than serue ye forth the table manerly y^t euery man may speke your curtesy.

HOW TO WAIT AT TABLE. SEWYNGE OF FLESSHE.

ewynge of

¶ Here endeth of the Butler and Panter, yoman of the seller and ewery. And here foloweth sewynge of flesshe.

[Fol.

A

4

b

.]

The The Sewer or arranger of dishes sewer muste sewe, & from the borde conuey all maner of potages, metes, & sauces / & euery daye comon with the coke, must ascertain what dishes and fruits are prepared daily for dinner; and he must have people ready to carry up the dishes. and vnderstande & wyte how many dysshes shall be, and speke with the panter and offycers of y^e spycery for fruytes that shall be eten fastynge. Than goo to the borde of sewynge, and se ye haue offycers redy to conuey, & seruauntes for to bere, your dysshes. bo] for be Also yf marshall, squyers, and seruauntes of armes, bo there, than serue forth your souerayne withouten blame.

The Succession of Dishes.

¶ Seruyce.

1. Brawn, &c.

¶ Fyrste sette ye forthe mustarde and brawne, potage, befe, motton stewed. 2. Pheasant, &c. Fesande / swanne / 3. Meat Fritters, &c Fruyter vaunte, with a subtylte, two potages, blaunche manger, and gelly. 4. For a standard, For standarde, venyson roste, kydde, fawne & cony / bustarde, storke, crane, a peacock with his tail. pecocke with his tayle, heronsewe, bytture, woodcocke, partryche, plouer, rabettes, grete byrdes, larkes / 5. Doucettes, Paynpuff, Brew, Snipe, doucettes, paynpuffe, whyte leche, ambre / gelly, creme of almondes, curlewe, brewe, snytes, quayle, sparowes, martynet, perche in gelly / petyperuys] ? u for n Petyperuys and petyperuys, quynces bake / leche dewgarde, Fayge, fruyter fayge, blandrelles or pepyns Caraways, &c. with carawaye in confettes, wafers and ypocras, they be a-greable. Clear the table Now this feest is done, voyde ye the table.

KERUYNGE OF FLESSHE.

Keruynge of Flesshe.

¶ Here endeth the sewynge of flesshe. And begynneth the keruynge of flesshe.

The keruer must knowe the keruynge and the fayre handlynge of a knyfe, and how ye shall seche al maner of fowle / [* Fol. A 5.] Your hands must be clean; only two fingers and a thumb should be put on your knife, your knyfe muste be fayre and *your handes muste be clene; & passe not two fyngers & a thombe vpon your knyfe. In y^e myddes of your hande set the halfe sure, wich] for with vnlassynge y^e mynsynge wich two fyngers & a thombe; keruynge of brede, layenge, & voydynge of crommes, with two fyngers and a thombe / loke ye haue y^e cure / or on fish, flesh, set neuer on fysshe / flesshe / beest / or fowl. ne fowle, more than two fyngers and a thombe / than take your lofe in your lefte hande, & holde your knyfe surely; enbrewe not the table clothe / Wipe your knife on your napkin. but wype vpon your napkyn / than take your trenchouer lofe in your lefte hande, and with the edge of your table knyfe take vp your trenchours as nye the poynt as ye may / Lay 4 trenchers for your lord, with 2 or 4 on them than laye foure trenchours to your soferayne, one by an other / and laye theron other foure trenchours or elles twayne / than take a lofe in your lyfte hande, & pare y^e lofe rounde aboute / and the upper crust of a fine loaf. than cut the ouer cruste to your souerayne, and cut the nether cruste, & voyde fumosytces] sic: c for e Give heed to what is indigestible, Also ye muste knowe the fumosytces of fysshe, flesshe, and foules, & all maner of sauces accordynge to theyr appetytes / these ben the fumosytes / salte, soure, as resty, fat things, resty, fatte, fryed, senewes, skynnes, hony, croupes, pygous] sic: u for n feathers, heads, yonge feders, heddes, pygous bones, legs, &c. all maner of legges of bestees & fowles the vtter syde; for these ben fumosytees; laye them neuer to your souerayne.

Keruynge of Flesshe.

¶ Seruyce.

How to carve Brawn,

¶ Take your knyfe in your hande, and cut brawne in y^e dysshe as it lyeth, & laye it on your soueraynes trenchour, & se there be mustarde. Venison, Venyson with fourmenty is good for your souerayne: touche not the venyson with your hande, [* Fol. A 5 b.] (cut it in 12 bits and slice it into the furmity,) but with your knyfe cut it .xii. draugh*tes with the edge of your knyfe, and cut it out in to y^e fourmenty / doo in the same wyse with pesen & bacon, befe chyne and motton / pare the befe, cut the motton / & laye to your souerayne / beware of fumosytees / salte, senewe, fatte, resty & rawe. In syrupe, Pheasant, Stockdoves, fesande, partryche, stockdoue, & chekyns / in the lefte hande take them by the pynyon, & with the foreparte of your knyfe (mince the wings into the syrup,) lyfte vp your wynges / than mynce it in to the syrupe / beware of skynne rawe & senowe. reyse] The top of the s is broken off, making the letter look like an l rubbed at the top. Goose, Teal, &c., (take off the legs and wings,) Goos, tele, malarde, & swanne, reyse the legges, than the wynges / laye the body in y^e myddes or in a nother plater / the wynges in the myddes & the legges; after laye the brawne bytwene the legges / & the wynges in the plater. Capon, Capon or henne of grece, lyfte the legges, (mince the wing with wine or ale,) than the wynges, & caste on wyne or ale, than mynce the wynge & giue your souerayne. Fesande, partryche, Plover, Lapwing, Bittern, Egret. plouer or lapwynge, reyse y^e wynges, & after the legges. n reyse the legges, & let the fete be on styll, than the wynges. How to carve a Crane, (mind the trump in his breast,) A crane, reyse the wynges fyrst, & beware of the trumpe in his brest. Pecocke, storke, bustarde & Shoveler, shouyllarde, vnlace them as a crane, and let y^e fete be on styll. Quail, Martins, Quayle, sparow, larke, martynet, pegyon, Swallow, swalowe, & thrusshe, y^e legges fyrst, than y^e wynges. Fawn, Kid, Fawne, kyde, and lambe, laye the kydney to your souerayne, than lyfe vp the sholder & gyue your souerayne a rybbe. Roast Venison, Venyson roste, cut it in the dysshe, & laye it to your souerayne. Cony, A cony, lay hym on the backe, cut away the ventes bytwene the hynder legges, breke the canell bone, than reyse the sydes, (lay him on his belly with his two cut-off sides, on each side of him.) than lay the cony on y^e wombe, on eche syde the chyne y^e two sydes departed from the chyne, than laye the bulke, chyne, & sydes, in y^e dysshe. [* Fol. A 6.] *Also ye must mynce Cut 4 strips to each bit of meat, for your lord to pick it up by. foure lesses to one morcell of mete, that your soverayne may take it in the sauce. Open hot Meat-Pies at the top; cold in the middle. All bake metes that ben hote, open them a-boue the coffyn; & all that ben colde, open theym in the mydwaye. Cut Custards in inch blocks. Custarde, cheke them inche square that your souerayne may ete therof. Doucettes, pare off sides and bottom. Doucettes, pare awaye the sydes & the bottom: beware of fumosytes. Fritters hot are good, Fruyter vaunte, fruyter say, be good; better is fruyter pouche; apple fruyters ben good hote / and all cold bad. Tansey is good. colde fruters, touche not. Tansey is good / hote wortes, or gruell of befe or of motton is good. Jelly, Blanche Manger, Charlet, &c., are good, and Gelly, mortrus, creme almondes, blaunche manger, Iussell, and charlet, cabage, and nombles of a dere, ben good / no other potages. & all other potage beware of.

SAUCES FOR FOWLES.

Sauces for all maner of Fowles.

¶ Here endeth y^e keruynge of flesshe. And begynneth sauces for all maner of fowles.

Mustarde Mustard for beef; Verjuice for boiled chickens; Cawdrons for swans; is good with brawne, befe, chyne, bacon, & motton. Vergius is good to boyled chekyns and capon / swanne with cawdrons / rybbes of Garlick, &c., for beef. befe with garlycke, mustarde, peper, vergyus; Ginger for lamb; gynger sauce to lambe, pygge, & fawne / mustarde & suger to fesande, partryche, and conye / Gamelyne for heronsewe, &c.; sauce gamelyne to heronsewe, egryt, plouer, & crane / to brewe, curlewe, Salt, Sugar and Water of Tame for brew, &c. salte, suger, & water of tame / to bustarde, shouyllarde, & bytture, sauce gamelyne: White salt for lapwings, &c. Cinnamon and salt for thrushes &c. woodcocke, lapwynge, larke, quayle, mertynet, venyson, and snyte, with whyte salte / sparowes & throstelles with salte & synamon / thus with all metes, sauce shall haue the operacyons.

¶ Here endeth the sauces for all maner of fowles and metes.

FEESTES AND SERUYCE.

[Fol.

A

6 b.]

The Dinner Courses from Easter to Whitsunday.

¶ Here begynneth the feestes and seruyce from Eester vnto whytsondaye.

On From Easter to Pentecost, set bread, trenchers and spoons: Eester daye & so forthe to Pentycost, after y^e seruynge of the table there shall be set brede, trenchours, and spones, after the estymacyon of them that shall syt there; and thus ye shall serue your souerayne; 6 or 8 trenchers for a great lord, 3 for one of low degree. laye [six or eight1*] trenchours / & yf he be of a lower degre [or] estate, laye fyue trenchours / & yf he be of lower degre, foure trenchours / & of an other degre, thre trenchours / Then cut bread for eating. than cut brede for your souerayne after ye knowe his condycyons, wheder it be cutte in y^e myddes or pared, or elles for to be cut in small peces. Also ye must vnderstande how y^e mete shall be serued before youre souerayne, & namely on For Easter-day Feast: Eester daye after the gouernaunce & seruyce of y^e countree where ye were borne. First Course: A Calf, boiled and blessed; Fyrste on that daye he shall serue a calfe soden and blessyd / and than boiled Eggs and green sauce; soden egges with grene sauce, and set them before the most pryncypall estate / and that lorde by cause of his hyghe estate shall departe them all aboute hym / than serue Potage, with beef, potage, as wortes, Iowtes, or browes, with befe, motton, saffron-stained Capons. & capons that ben coloured with saffron, and bake metes. Second Course: And the seconde course, Iussell with Mameny, Pigeons, mamony, and rosted, endoured / & pegyons with bake metes, as tartes, Chewets, Flawnes. chewettes, & flawnes, & other, after the dysposycyon of the cokes. broche] ? brothe Supper: And at soupertyme dyuers sauces of motton or vele in broche, after the ordynaunce of the stewarde / and than Chickens, Veal, chekyns with bacon, vele, roste pegyons or lambe, roast Kid, & kydde roste with y^e heed & the portenaunce on lambe & Pigs’-Feet, pygges fete, with vinegre & percely theron, & a Tansey fried. a tansye fryed, & other bake metes / ye shall vnderstande this maner of seruyce [* Fol. B i.] *dureth to Pentecoste, saue fysshe dayes. Also take hede how ye shall araye these thynges before your souerayne / fyrst ye shall se there be Green Sauces of sorrel or vines, for the first course. grene sauces of sorell or of vynes, that is holde a sauce for the fyrst course / and ye shall begyn to reyse the capon.