← Table of contents
Early English Meals and Manners

Note 1 — M.A., TRIN. HALL. CAMB.; MEMBER OF COUNCIL OF THE PHILOLOGICAL AND EARLY ENGLISH TEXT SOCIETIES; LOVER OF OLD BOOKS. (continued 5)

Reading edition

Cp. Russell, l. 187, p. 13.

2. See Russell’s portpayne, l. 262, p. 17.

3. MS. ell d.

4. I suppose this and the following s’es to mean shillings.

5. ob bred is ha’penny bread. On ffl C xviij of the MS. is

The Assise of Bred with-in London.

The quarter whet at iijs // after vs.

The fferdyng whit loff coket / xvij oz & d [=½] & ob weight *

The ob [ha’penny] whit loff xxxv vncis & j d weight

The qa† symnell xv oz ij d ob in weight

The ob whet loff lij oz d. & j d ob weight

The peny whet loff Cv oz d & quarter & ob weight

The ob lof of all graynes lxx oz & ij d weight

* Half a pennyweight.

† ? quadranta, farthing.

6. ix xx = 9 × 20, = 180. messe may be in effe: the long s’es are crossed like f’s.

7. Stean, a stone vessel. ‘A great pot or stean,’ Hollyband’s Dictionarie, 1593. Halliwell.

8. ? (12 × 20 + 10)12 = 3000.

Explore with AITake your curiosity a little further.

Reading settings