Note 1 — IN GRATITUDE FOR HIS HELP, (continued 2)

This MS. contains a copy of “The Rewle of the Moone,” fol. 49-67, which I hope to edit for the Society.

2. The next treatise to Russell in this MS. is “The booke off the gouernaunce off Kyngis and Pryncis,” or Liber Aristotiles ad Alexandrum Magnum, a book of Lydgate’s that we ought to print from the best MS. of it. At fol. 74 b. is a heading,—

Here dyed this translatour and noble poette Lidgate and the yong follower gan his prolog on this wys.

3. One can fancy that a cook like Wolsey’s (described by Cavendish, vol. i. p. 34), “a Master Cook who went daily in damask satin, or velvet, with a chain of gold about his neck” (a mark of nobility in earlier days), would be not leef but loth to obey an usher and marshal.

4. Warton, ii. 264-8, ed. 1840. For further details about the Duke see the Appendix to this Preface.

5. See one MS., “How to serve a Lord,” ab. 1500 A.D., quoted in the notes to the Camden Society’s Italian Relation of England, p. 97.

6. For the Early English Text Society.

7. I have put figures before the motions in the dress and undress drills, for they reminded me so of “Manual and Platoon: by numbers.”

8. Mr Way says that the planere, l. 58, is an article new to antiquarians.

9. Randle Holme’s tortoise and snails, in No. 12 of his Second Course, Bk. III., p. 60, col. 1, are stranger still. “Tortoise need not seem strange to an alderman who eats turtle, nor to a West Indian who eats terrapin. Nor should snails, at least to the city of Paris, which devours myriads, nor of Ulm, which breeds millions for the table. Tortoises are good; snails excellent.” Henry H. Gibbs.

10. “It is nought all good to the goost that the gut asketh” we may well say with William who wrote Piers Ploughmon, v. 1, p. 17, l. 533-4, after reading the lists of things eatable, and dishes, in Russell’s pages. The later feeds that Phylotheus Physiologus exclaims against* are nothing to them: “What an Hodg-potch do most that have Abilities make in their Stomachs, which must wonderfully oppress and distract Nature: For if you should take Flesh of various sorts, Fish of as many, Cabbages, Parsnops, Potatoes, Mustard, Butter, Cheese, a Pudden that contains more then ten several Ingredents, Tarts, Sweet-meats, Custards, and add to these Churries, Plums, Currans, Apples, Capers, Olives, Anchovies, Mangoes, Caveare, &c., and jumble them altogether into one Mass, what Eye would not loath, what Stomach not abhor such a Gallemaufrey? yet this is done every Day, and counted Gallent Entertainment.”

* Monthly Observations for the preserving of Health, 1686, p. 20-1.

11. See descriptions of a dinner in Parker’s Domestic Architecture of the Middle Ages, iii. 74-87 (with a good cut of the Cupboard, Dais, &c.), and in Wright’s Domestic Manners and Customs. Russell’s description of the Franklin’s dinner, l. 795-818, should be noted for the sake of Chaucer’s Franklin, and we may also notice that Russell orders butter and fruits to be served on an empty stomach before dinner, l. 77, as a whet to the appetite. Modus Cenandi serves potage first, and keeps the fruits, with the spices and biscuits, for dessert.

12. The extracts from Bulleyn, Borde, Vaughan, and Harington are in the nature of notes, but their length gave one the excuse of printing them in bigger type as parts of a Text. In the same way I should have treated the many extracts from Laurens Andrewe, had I not wanted them intermixed with the other notes, and been also afraid of swelling this book to an unwieldy size.

13. The Termes of a Kerver so common in MSS. are added, p. 151, and the subsequent arrangement of the modes of carving the birds under these Termes, p. 161-3. The Easter-Day feast (p. 162) is also new, the bit why the heads of pheasants, partridges, &c., are unwholesome—’for they ete in theyr degrees foule thynges, as wormes, todes, and other suche,’ p. 165-6—and several other pieces.

14. do the, l. 115, is clothe in the MS.; grayne, l. 576 (see too ll. 589, 597,) is grayue, Scotch greive, A.S. gerefa, a kind of bailiff; resceyne, ll. 547, 575, is resceyue, receive; &c.

15. This is doubtless a different book from Hugh Rhodes’s Booke of Nurture & Schoole of Good Manners, p. 71, below.

16. What this Edyllys Be means, I have no idea, and five or six other men I have asked are in the same condition. A.S. æþel is noble, æþeling, a prince, a noble; that may do for edyllys. Be may be for A B C, alphabet, elementary grammar of behaviour.

17. P.S. Mr Hazlitt, iv. 366, notices two others in MS. Ashmole 59, art. 57, and in Cotton MS. Calig. A II. fol. 13, the latter of which and Ashmole 61, are, he says, of a different translation.

18. See Hazlitt, iv. 366.

19. The MS. has no title. The one printed I have made up from bits of the text.

20. Still one is truly thankful for the material in these unindexed books.

21. Sharon Turner’s History of England, vol. v. pp. 496-8.

22. This is the stanza quoted by Dr Reinhold Pauli in his Bilder aus Alt-England, c. xi. p. 349:

The reader should by all means consult this chapter, which is headed “Herzog Humfrid von Glocester. Bruchstück eines Fürstenlebens im fünfzehnten Jahrhunderte” (Humphrey Duke of Gloucester. Sketch of the life of a prince in the fifteenth century). There is an excellent English translation of this book, published by Macmillan, and entitled “Pictures of Old England.” —W. W. Skeat.