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

do, get on.

2. ? þat = nought can.

3. The Lawnd in woodes. Saltus nemorum. Baret, 1580. Saltus, a launde. Glossary in Rel. Ant., v. 1, p. 7, col. 1. Saltus, a forest-pasture, woodland-pasture, woodland; a forest.

4. at will. A.S. wilsum, free willed.

5. A.S. hirne, corner. Dan. hiörne.

6. Halke or hyrne. Angulus, latibulum; A.S. hylca, sinus Promptorium Parvulorum and note.

7. AS. fregnan, to ask; Goth., fraihnan; Germ., fragen.

8. AS. lis remissio, lenitas; Dan. lise, Sw. lisa, relief.

9. for me to

10. In Sir John Fastolfe’s Bottre, 1455, are “ij. kerving knyves, iij. kneyves in a schethe, the haftys of every (ivory) withe naylys gilt . . . j. trencher-knyfe.” Domestic Arch., v. 3, p. 157-8. Hec mensacula, a dressyng-knyfe, p. 256; trencher-knyves, mensaculos. Jn. de Garlande, Wright’s Vocab. p. 123.

11. An Augre, or wimble, wherewith holes are bored. Terebra & terebrum. Vng tarriere. Baret’s Alvearie, 1580.

12. A Cannell or gutter. Canalis. Baret. Tuyau, a pipe, quill, cane, reed, canell. Cotgrave. Canelle, the faucet [l. 68] or quill of a wine vessel; also, the cocke, or spout of a conduit. Cot.

13. A Faucet, or tappe, a flute, a whistle, a pipe as well to conueigh water, as an instrument of Musicke. Fistula ... Tábulus. Baret.

14. Tampon, a bung or stopple. Cot. Tampyon for a gon—tampon. Palsg.

15. The projecting rim of a cask. Queen Elizabeth’s ‘yeoman drawer hath for his fees, all the lees of wine within fowre fingers of the chine, &c.’ H. Ord. p. 295, (referred to by Halliwell).

16. Ashore, aslant, see note to l. 299. Labeled in text as “l. 71” and printed between notes 13, 14.

17. ? This may be butter-cheese, milk- or cream-cheese, as contrasted with the ‘hard chese’ l. 84-5; but butter is treated of separately, l. 89.

18. Fruit preserves of some kind; not the stew of chickens, herbs, honey, ginger, &c., for which a recipe is given on p. 18 of Liber Cure Cocorum. Cotgrave has Composte: f. A condiment or composition; a wet sucket (wherein sweet wine was vsed in stead of sugar), also, a pickled or winter Sallet of hearbes, fruits, or flowers, condited in vinegar, salt, sugar, or sweet wine, and so keeping all the yeare long; any hearbes, fruit, or flowers in pickle; also pickle it selfe. Fr. compote, stewed fruit. The Recipe for Compost in the Forme of Cury, Recipe 100 (C), p. 49-50, is “Take rote of persel. pasternak of raseñs. scrape hem and waische hem clene. take rapis & cabochis ypared and icorne. take an erthen panne with clene water, & set it on the fire. cast all þise þerinne. whan þey buth boiled, cast þerto peeris, & parboile hem wel. take þise thyngis up, & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel; take vinegur, & powdour, & safroun, & do þerto, & lat alle þise þingis lye þerin al nyȝt oþer al day, take wyne greke and hony clarified togidur, lumbarde mustard, & raisouns corance al hool. & grynde powdour of canel, powdour douce, & aneys hole. & fenell seed. take alle þise þingis, & cast togydur in a pot of erthe. and take þerof whan þou wilt, & serue forth.”

19. ? not A.S. wínberie, a wine-berry, a grape, but our Whinberry. But ‘Wineberries, currants’, Craven Gloss.; Sw. vin-bär, a currant. On hard cheese, see note to l. 86.

20. Blandureau, m. The white apple, called (in some part of England) a Blaundrell. Cotgrave.

21. See note to l. 75.

22. Pouldre blanche. A powder compounded of Ginger, Cinnamon, and Nutmegs; much in use among Cookes. Cotgrave. Is there any authority for the statement in Domestic Architecture, v. 1, p. 132; that sugar ‘was sometimes called blanch powdre’? P.S.—Probably the recollection of what Pegge says in the Preface to the Forme of Cury, “There is mention of blanch-powder or white sugar,” 132 [p. 63]. They, however, were not the same, for see No. 193, p. xxvi-xxvii. On turning to the Recipe 132, of “Peeris in confyt,” p. 62-3, we find “whan þei [the pears] buth ysode, take hem up, make a syrup of wyne greke. oþer vernage with blaunche powdur, oþer white sugur, and powdour gyngur, & do the peris þerin.” It is needless to say that if a modern recipe said take “sugar or honey,” sugar could not be said “to be sometimes called” honey. See Dawson Turner in Howard Household Books.

23. Ioncade: f. A certaine spoone-meat made of creame, Rose-water and Sugar. Cotgrave.

24. See the recipe to make it, lines 121-76; and in Forme of Cury, p. 161.

25. Muffett held a very different opinion. ‘Old and dry cheese hurteth dangerously: for it stayeth siege [stools], stoppeth the Liver, engendereth choler, melancholy, and the stone, lieth long in the stomack undigested, procureth thirst, maketh a stinking breath and a scurvy skin: Whereupon Galen and Isaac have well noted, That as we may feed liberally of ruin cheese, and more liberally of fresh Cheese, so we are not to taste any further of old and hard Cheese, then to close up the mouth of our stomacks after meat,’ p. 131.

26. In youth and old age. Muffett says, p. 129-30, ‘according to the old Proverb, Butter is Gold in the morning, Silver at noon, and lead at night. It is also best for children whilst they are growing, and for old men when they are declining; but very unwholesom betwixt those two ages, because through the heat of young stomacks, it is forthwith converted into choler [bile]. The Dutchmen have a by-Verse amongst them to this effect,

27. See note to l. 82.

28. See ‘Rompney of Modoñ,’ among the sweet wines, l. 119.

29. Eschec & mat. Checke-mate at Chests; and (metaphorically) a remedilesse disaster, miserie, or misfortune. Cot.

30. ? ascia, a dyse, Vocab. in Reliq. Ant. v. 1, p. 8, col. 1; ascia, 1. an axe; (2. a mattock, a hoe; 3. an instrument for mixing mortar). Diessel, ofte Diechsel, A Carpenter-axe, or a Chip-axe. Hexham.

31. ? The name of the lees of some red wine. Phillips has Rosa Solis, a kind of Herb; also a pleasant Liquor made of Brandy, Sugar, Cinnamon, and other Ingredients agreeable to the Taste, and comfortable to the Heart. (So called, as being at first prepared wholly of the juice of the plant ros-solis (sun-dew) or drosera. Dict. of Arts and Sciences, 1767.)

32. See note, l. 31.

33. See note on these wines at the end of the poem.

34. In the Recipe for Jussel of Flessh (Household Ord., p. 462), one way of preparing the dish is ‘for a Lorde,’ another way ‘for Commons.’ Other like passages also occur.

35. Graines. Cardamomum, Graine de paradis. Baret. ‘Graines of Paradise; or, the spice which we call, Graines.’ Cotgrave.

36. Cuite, a seething, baking. Cot.

37. Spices. Of those for the Percy Household, 1512, the yearly cost was £25 19s. 7d., for Piper, Rasyns of Corens, Prones, Gynger, Mace, Clovvez, Sugour, Cinamom, Allmonds, Daytts, Nuttmuggs, Granes, Tornesole, Saunders, Powder of Annes, Rice, Coumfetts, Galyngga, Longe Piper, Blaynshe Powder, and Safferon, p. 19, 20. Household Book, ed. Bp. Percy.

38. Canel, spyce. Cinamomum, amomum. Promt. Parv. Canelle, our moderne Cannell or Cinnamom. Cot. (Named from its tube stalk?)

39. Tourne-soleil. Tornesole, Heliotropium. Cotgrave. Take bleue turnesole, and dip hit in wyne, that the wyne may catch the colour thereof, and colour the potage therwith. H. Ord., p. 465.... and take red turnesole steped wel in wyne, and colour the potage with that wine, ibid. ‘And then with a little Turnsole make it of a high murrey [mulberry] colour.’ Markham’s Houswife, p. 70.

40. Manche: f. A sleeue; also a long narrow bag (such as Hypocras is made in). Cotgrave.

41. boulting or straining cloth. ‘ij bulteclothes.’ Status Domus de Fynchall, A.D. 1360. Dom. Arch. v. 1, p. 136, note f.

42. Stale, dead. Pallyd, as drynke (palled, as ale). Emortuus. P. Parv. See extract from A. Borde in notes at end.

43. See Dict. de L’Academie, p. 422, col. 2, ed. 1835. ‘Couche se dit aussi de Toute substance qui est étendue, appliquée sur une autre, de manière à la couvrir. Revêtir un mur d’une couche de plâtre, de mortier, &c.’

44. Fr. repli: m. A fould, plait, or bought. Cotgrave. cf. Bow, bend.

45. Fine cloth, originally made at Rennes, in Bretagne.

46. A.S. gerǣdian, to make ready, arrange, prepare.

47. See the mode of laying the Surnape in Henry VII.’s time described in H. Ord., p. 119, at the end of this Poem.

48. “A Portpayne for the said Pantre, an elne longe and a yerd brode.” The Percy, or Northumberland Household Book, 1512, (ed. 1827), p. 16, under Lynnon Clothe. ‘A porte paine, to beare breade fro the Pantree to the table with, lintheum panarium.’ Withals.

49. A.S. ætwítan, twit; oðwítan, blame.

50. ‘prowl, proll, to seek for prey, from Fr. proie by the addition of a formative l, as kneel from knee.’ Wedgwood.

51. Louse is in English in 1530 ’Louse, a beest—pov. Palsgrave. And see the note, p. 19, Book of Quinte Essence.

52. To look sullen (?). Glowting round her rock, to fish she falls. Chapman, in Todd’s Johnson. Horrour and glouting admiration. Milton. Glouting with sullen spight. Garth.

53. Snytyn a nese or a candyl. Emungo, mungo. Prompt. Parv. Emungo, to make cleane the nose. Emunctio, snuffyng or wypynge of the nose. Cooper. Snuyt uw neus, Blow your nose. Sewel, 1740; but snuyven, ofte snuffen, To Snuffe out the Snot or Filth out of ones Nose. Hexham, 1660. A learned friend, who in his bachelor days investigated some of the curiosities of London Life, informs me that the modern Cockney term is sling. In the dress-circle of the Bower Saloon, Stangate, admission 3d., he saw stuck up, four years ago, the notice, “Gentlemen are requested not to sling,” and being philologically disposed, he asked the attendant the meaning of the word.

54. askew. Doyle, squint. Gloucestershire. Halliwell.

55. Codde, of mannys pryuyte (preuy membris). Piga, mentula. Promptorium Parvulorum.

56. Mowe or skorne, Vangia vel valgia. Catholicon, in P. P.

57. Ȝyxyñ Singulcio. Ȝyxynge singultus. P. P. To yexe, sobbe, or haue the hicket. Singultio. Baret. To yexe or sobbe, Hicken, To Hick, or to have the Hick-hock. Hexham.

58. ? shorewise, as shores. ‘Schore, undur settynge of a þynge þat wolde falle.’ P. Parv. Du. Schooren, To Under-prop. Aller eschays, To shale, stradle, goe crooked, or wide betweene the feet, or legs. Cotgrave.

59. Dutch Schrobben, To Rubb, to Scrape, to Scratch. Hexham.

60. Iettyn verno. P. Parv. Mr Way quotes from Palsgrave, “I iette, I make a countenaunce with my legges, ie me iamboye,” &c.; and from Cotgrave, “Iamboyer, to iet, or wantonly to go in and out with the legs,” &c.

61. grinding.

62. gnastyn (gnachyn) Fremo, strideo. Catholicon. Gnastyng of the tethe—stridevr, grincement. Palsg. Du. gnisteren, To Gnash, or Creake with the teeth. Hexham.

63. Short coats and tight trousers were a great offence to old writers accustomed to long nightgown clothes. Compare Chaucer’s complaint in the Canterbury Tales, The Parsones Tale, De Superbiâ, p. 193, col. 2, ed. Wright. “Upon that other syde, to speke of the horrible disordinat scantnes of clothing, as ben these cuttid sloppis or anslets, that thurgh her schortnes ne covereth not the schamful membre of man, to wickid entent. Alas! som men of hem schewen the schap and the boce of the horrible swollen membres, that semeth like to the maladies of hirnia, in the wrapping of here hose, and eek the buttokes of hem, that faren as it were the hinder part of a sche ape in the fulle of the moone.” The continuation of the passage is very curious. “Youre schort gownys thriftlesse” are also noted in the song in Harl. MS. 372. See Weste, Booke of Demeanour, l. 141, below.

64. Fr. tache, spot, staine, blemish, reproach. C.

65. sobriety, gravity.

66. Edward IV. had ‘Bannerettes IIII, or Bacheler Knights, to be kervers and cupberers in this courte.’ H. Ord., p. 32.

67. See the Termes of a Keruer in Wynkyn de Worde’s Boke of Keruynge below.

68. to embrew. Ferrum tingere sanguine. Baret.

69. The table-knife, ‘Mensal knyfe, or borde knyfe, Mensalis,’ P. Parv., was, I suppose, a lighter knife than the trencher-knife used for cutting trenchers off very stale coarse loaves.

70. ? Fr. pareil, A match or fellow. C.

71. A.S. gramian, to anger.

72. Sowce mete, Succidium. P. Parv.

73. ? Crop or crawe, or cropon of a beste (croupe or cropon), Clunis. P. Parv. Crops are emptied before birds are cooked.

74. A.S. beniman, take away, deprive.

75. Fr. achever, To atchieue; to end, finish. Cot.

76. Hwyr, cappe (hure H.), Tena. A.S. hufe, a tiara, ornament. Promptorium Parv.

77. Chyne, of bestys bakke. Spina. P. Parv.

78. slices, strips.

79. ‘De haute graisse, Full, plumpe, goodlie, fat, well-fed, in good liking.’ Cotgrave.

80. Fr. arracher. To root vp ... pull away by violence. Cotgrave.

Compare, “and the Geaunte pulled and drough, but he myght hym not a-race from the sadell.” Merlin, Pt. II. p. 346 (E. E. T. Soc. 1866). Corrigenda

81. The Bittern or Bittour, Ardea Stellaris.

82. Egrette, as Aigrette; A foule that resembles a Heron. Aigrette (A foule verie like a Heron, but white); a criell Heron, or dwarfe Heron. Cot. Ardea alba, A crielle or dwarfe heron. Cooper.

83. Snype, or snyte, byrde, Ibex. P. P. A snipe or snite: a bird lesse than a woodcocke. Gallinago minor, &c. Baret.

84. A small Heron or kind of Heron; Shakspere’s editors’ handsaw. The spelling heronshaw misled Cotgrave, &c.; he has Haironniere. A herons neast, or ayrie; a herne-shaw or shaw of wood, wherein herons breed. ‘An Hearne. Ardea. A hearnsew, Ardeola.’ Baret, 1580. ‘Fr. heronceau, a young heron, gives E. heronshaw,’ Wedgwood. I cannot find heronceau, only heronneau. ‘A yong herensew is lyghter of dygestyon than a crane. A. Borde. Regyment, fol. F i, ed. 1567. ‘In actual application a heronshaw, hernshaw or hernsew, is simply a Common Heron (Ardea Vulgaris) with no distinction as to age, &c.’ Atkinson.

85. The Brewe is mentioned three times, and each time in connection with the Curlew. I believe it to be the Whimbrel (Numenius Phæopus) or Half Curlew. I have a recollection (or what seems like it) of having seen the name with a French form like Whimbreau. [Pennant’s British Zoology, ii. 347, gives Le petit Courly, ou le Courlieu, as the French synonym of the Whimbrel.] Morris (Orpen) says the numbers of the Whimbrel are lessening from their being sought as food. Atkinson.

86. “The singular structure of the windpipe and its convolutions lodged between the two plates of bone forming the sides of the keel of the sternum of this bird (the Crane) have long been known. The trachea or windpipe, quitting the neck of the bird, passes downwards and backwards between the branches of the merry-thought towards the inferior edge of the keel, which is hollowed out to receive it. Into this groove the trachea passes, ... and after making three turns passes again forwards and upwards and ultimately backwards to be attached to the two lobes of the lungs.” Yarrell, Brit. Birds ii. 441. Atkinson.

87. Way, manner. Plyte or state (plight, P.). Status. P. Parv.

88. A sort of gristle, the tendon of the neck. Germ. flachse, Brockett. And see Wheatley’s Dict. of Reduplicated Words.

89. The ‘canelle boon’ between the hind legs must be the pelvis, or pelvic arch, or else the ilium or haunch-bone: and in cutting up the rabbit many good carvers customarily disjoint the haunch-bones before helping any one to the rump. Atkinson.

90. Rabet, yonge conye, Cunicellus. P. Parv. ‘The Conie beareth her Rabettes xxx dayes, and then kindeleth, and then she must be bucked againe, for els she will eate vp hir Rabets. 1575. Geo. Turbervile, The Booke of Venerie, p. 178, ch. 63.’ —H. H. Gibbs.

91. slices, or rather strips.

92. board-cloth, table-cloth.

93. Part IV. of Liber Cure Cocorum, p. 38-42, is ‘of bakun mete.’ On Dishes and Courses generally, see Randle Holme, Bk. III. Chap. III. p. 77-86.

94. rere a cofyn of flowre so fre. L. C. C., p. 38, l. 8.The crust of a raised pie.

95. for thin; see line 486.

96. ? A dish of batter somewhat like our Yorkshire Pudding; not the Crustade or pie of chickens, pigeons, and small birds of the Household Ordinances, p. 442, and Crustate of flesshe of Liber Cure, p. 40.

97. ? buche de bois. A logge, backe stocke, or great billet. Cot. I suppose the buche to refer to the manner of checkering the custard, buche-wise, and not to be a dish. Venison is ‘chekkid,’ l. 388-9. This rendering is confirmed by The Boke of Keruynge’s “Custarde, cheke them inch square” (in Keruynge of Flesshe). Another possible rendering of buche as a dish of batter or the like, seems probable from the ‘Bouce Jane, a dish in Ancient Cookery’ (Wright’s Prov^l. Dict^y.), but the recipe for it in Household Ordinances, p. 431, shows that it was a stew, which could not be checkered or squared. It consisted of milk boiled with chopped herbs, half-roasted chickens or capons cut into pieces, ‘pynes and raysynges of corance,’ all boiled together. In Household Ordinances, p. 162-4, Bouche, or Bouche of court, is used for allowance. The ‘Knights and others of the King’s Councell,’ &c., had each ‘for their Bouch in the morning one chet loafe, one manchet, one gallon of ale; for afternoone, one manchett, one gallon of ale; for after supper, one manchett, &c.’

98. See the recipe, end of this volume. In Sir John Howard’s Household Books is an entry in 1467, ‘for viij boshelles of flour for dowsetes vj s. viij d.’ p. 396, ed. 1841. See note 5 to l. 699, below.

99. The last recipe in The Forme of Cury, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here.

XX

THE PETY PERUAUNT.* IX.XV. [= 195]

Take male Marow. hole parade, and kerue it rawe; powdour of Gyngur, yolkis of Ayrene, datis mynced, raisoñs of corañce, salt a lytel, & loke þat þou make þy past with ȝolkes of Ayren, & þat no water come þerto; and fourme þy coffyn, and make up þy past.

XX

PAYN PUFF IX.XVI [= 196]

Eodem modo fait payn puff, but make it more tendre þ^e past, and loke þ^e past be rounde of þ^e payn puf as a coffyn & a pye.

Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention Payn Puff. ‘Payn puffe, and pety-pettys, and cuspis and doucettis,’ are mentioned among the last dishes of a service on Flessh-Day (H. Ord., p. 450), but no recipe for either is given in the book.

*: Glossed Petypanel, a Marchpayne. Leland, Coll. vi. p. 6. Pegge.

100. In lines 707, 748, the pety perueys come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps The Pety Peruaunt of note 2 above; or better still, the fish-pies, Petipetes (or pety-pettys of the last note), which Randle Holme says ‘are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.’

101. De cibi eleccione: (Sloane MS. 1986, fol. 59 b, and elsewhere,) “Frixa nocent, elixa fouent, assata cohercent.”

102. Meat, sage, & poached, fritters?

103. Recipe in L. Cure, p. 39.

104. There is a recipe ‘for a Tansy Cake’ in Lib. C., p. 50. Cogan says of Tansie,— “it auoideth fleume.... Also it killeth worms, and purgeth the matter whereof they be engendred. Wherefore it is much vsed among vs in England, about Easter, with fried Egs, not without good cause, to purge away the fleume engendred of fish in Lent season, whereof worms are soone bred in them that be thereto disposed.” Tansey, says Bailey (Dict. Domesticum) is recommended for the dissipating of wind in the stomach and belly. He gives the recipe for ‘A Tansy’ made of spinage, milk, cream, eggs, grated bread and nutmeg, heated till it’s as thick as a hasty pudding, and then baked.

105. Slices or strips of meat, &c., in sauce. See note to l. 516, p. 34.

106. Recipe ‘For Sirup,’ Liber Cure, p. 43, and ‘Syrip for a Capon or Faysant,’ H. Ord. p. 440.

107. potages, soups.

108. Soppes in Fenell, Slitte Soppes, H. Ord. p. 445.

109. Recipe for a Cawdel, L. C. C. p. 51.

110. Recipes for Gele in Chekyns or of Hennes, and Gele of Flesshe, H. Ord. p. 437.

111. A.S. roppas, the bowels.

112. “leeche” is a slice or strip, H. Ord. p. 472 (440), p. 456 (399)—’cut hit on leches as hit were pescoddes,’ p. 439,—and also a stew or dish in which strips of pork, &c., are cooked. See Leche Lumbarde, H. Ord. p. 438-9. Fr. lesche, a long slice or shiue of bread, &c. Cot. Hic lesca Ae, scywe (shive or slice), Wright’s Vocab. p. 198: hec lesca, a schyfe, p. 241. See also Mr Way’s long note 1, Prompt. Parv., p. 292, and the recipes for 64 different “Leche vyaundys” in MS. Harl. 279, that he refers to.

113. For Potages see Part I. of Liber Cure Cocorum, p. 7-27.

114. Recipe for Potage de Frumenty in H. Ord. p. 425, and for Furmente in Liber Cure, p. 7, H. Ord. 462.

115. Recipe ‘For gruel of fors,’ Lib. C. p. 47, and H. Ord. p. 425.

116. ? minced or powdered beef: Fr. gravelle, small grauell or sand. Cot. ‘Powdred motoun,’ l. 533, means sprinkled, salted.

117. Recipes for ‘Mortrewes de Chare,’ Lib. C. p. 9; ‘of fysshe,’ p. 19; blanched, p. 13; and H. Ord. pp. 438, 454, 470.

118. Butter of Almonde mylke, Lib. C. p. 15; H. Ord. p. 447.

119. See the recipe, p. 145.

120. Recipe for Tartlotes in Lib. C. C. p. 41.

121. Recipe for Cabaches in H. Ord. p. 426, and caboches, p. 454, both the vegetable. There is a fish caboche in the 15th cent. Nominale in Wright’s Vocab. Hic caput, A^e, Caboche, p. 189, col. 1, the bullhead, or miller’s thumb, called in French chabot.

122. See two recipes for Nombuls in Liber Cure, p. 10, and for ‘Nombuls of a Dere,’ in H. Ord. p. 427.

123. For Sauces (Salsamenta) see Part II. of Liber Cure, p. 27-34.

124. Recipe ‘for lumbardus Mustard’ in Liber Cure, p. 30.

125. Fleshe poudred or salted. Caro salsa, vel salita. Withals.

126. The juice of unripe grapes. See Maison Rustique, p. 620.

127. Chaudwyn, l. 688 below. See a recipe for “Chaudern for Swannes” in Household Ordinances, p. 441; and for “þandon (MS. chaudon*) for wylde digges, swannus and piggus,” in Liber Cure, p. 9, and “Sawce for swannus,” Ibid. p. 29. It was made of chopped liver and entrails boiled with blood, bread, wine, vinegar, pepper, cloves, and ginger.

* Sloane 1986, p. 48, or fol. 27 b. It is not safe to differ from Mr Morris, but on comparing the C of ‘Chaudoñ for swannis,’ col. 1, with that of ‘Caudelle of almonde,’ at the top of the second col., I have no doubt that the letter is C. So on fol. 31 b. the C of Chaudon is more like the C of Charlet opposite than the T of Take under it. The C of Caudel dalmon on fol. 34 b., and that of Cultellis, fol. 24, l. 5, are of the same shape.

127a. Pepper. “The third thing is Pepper, a sauce for vplandish folkes: for they mingle Pepper with Beanes and Peason. Likewise of toasted bread with Ale or Wine, and with Pepper, they make a blacke sauce, as if it were pap, that is called pepper, and that they cast vpon theyr meat, flesh and fish.” Reg. San. Salerni, p. 67. Corrigenda

128. See the recipe “To make Gynger Sause” in H. Ord. p. 441, and “For sawce gynger,” L. C. C. p. 52.

129. No doubt the “sawce fyne þat men calles camelyne” of Liber Cure, p. 30, ‘raysons of corouns,’ nuts, bread crusts, cloves, ginger, cinnamon, powdered together and mixed with vinegar. “Camelin, sauce cameline, A certaine daintie Italian sauce.” Cot.

130. A bird mentioned in Archæologia, xiii. 341. Hall. See note, l. 422.

131. Shovelars feed most commonly upon the Sea-coast upon cockles and Shell-fish: being taken home, and dieted with new garbage and good meat, they are nothing inferior to fatted Galls. Muffett, p. 109. Hic populus, a schevelard (the anas clypeata of naturalists). Wright’s Voc., p. 253.

132. See note 6 to line 539, above.

133. Is not this line superfluous? After 135 stanzas of 4 lines each, we here come to one of 5 lines. I suspect l. 544 is simply de trop. W. W. Skeat.

134. For the fish in the Poem mentioned by Yarrell, and for references to him, see the list at the end of this Boke of Nurture.

135. Recipes for “Grene Pesen” are in H. Ord. p. 426-7, p. 470; and Porre of Pesen, &c. p. 444.

136. Topsell in his Fourfooted Beasts, ed. Rowland, 1658, p. 36, says of Beavers, “There hath been taken of them whose tails have weighed four pound weight, and they are accounted a very delicate dish, for being dressed they eat like Barbles: they are used by the Lotharingians and Savoyans [says Bellonius] for meat allowed to be eaten on fish-dayes, although the body that beareth them be flesh and unclean for food. The manner of their dressing is, first roasting, and afterward seething in an open pot, that so the evill vapour may go away, and some in pottage made with Saffron; other with Ginger, and many with Brine; it is certain that the tail and forefeet taste very sweet, from whence came the Proverbe, That sweet is that fish, which is not fish at all.”

137. See the recipe for “Furmente with Purpeys,” H. Ord. p. 442.

138. I suppose this to be Seal. If it is Eel, see recipes for “Eles in Surre, Browet, Gravê, Brasyle,” in H. Ord. p. 467-8.

139. Wynkyn de Worde has ‘a salte purpos or sele turrentyne.’ If this is right, torrentille must apply to ȝele, and be a species of seal: if not, it must be allied to the Trout or Torrentyne, l. 835.

140. Congur in Pyole, H. Ord. p. 469. ‘I must needs agree with Diocles, who being asked, whether were the better fish, a Pike or a Conger: That (said he) sodden, and this broild; shewing us thereby, that all flaggy, slimy and moist fish (as Eeles, Congers, Lampreys, Oisters, Cockles, Mustles, and Scallopes) are best broild, rosted or bakt; but all other fish of a firm substance and drier constitution is rather to be sodden.’ Muffett, p. 145.

141. So MS., but grone may mean green, see l. 851 and note to it. If not, ? for Fr. gronan, a gurnard. The Scotch crowner is a species of gurnard.

142. Lynge, fysshe, Colin, Palsgrave; but Colin, a Sea-cob, or Gull. Cotgrave. See Promptorium, p. 296.

143. Fr. Merlus ou Merluz, A Mellwell, or Keeling, a kind of small Cod whereof Stockfish is made. Cotgrave. And see Prompt. Parv. p. 348, note 4. “Cod-fish is a great Sea-whiting, called also a Keeling or Melwel.” Bennett’s Muffett on Food, p. 148.

144. Cogan says of stockfish, “Concerning which fish I will say no more than Erasmus hath written in his Colloquio. There is a kind of fishe, which is called in English Stockfish: it nourisheth no more than a stock. Yet I haue eaten of a pie made onely with Stockefishe, whiche hath been verie good, but the goodnesse was not so much in the fishe as in the cookerie, which may make that sauorie, which of it selfe is vnsavourie ... it is sayd a good Cooke can make you good meate of a whetstone.... Therfore a good Cooke is a good iewell, and to be much made of.” “Stockfish whilst it is unbeaten is called Buckhorne, because it is so tough; when it is beaten upon the stock, it is termed stockfish.” Muffett. Lord Percy (A.D. 1512) was to have “cxl Stok fisch for the expensys of my house for an hole Yere, after ij.d. obol. the pece,” p. 7, and “Dccccxlij Salt fisch ... after iiij the pece,” besides 9 barrels of white and 10 cades of red herring, 5 cades of Sprats (sprootis), 400 score salt salmon, 3 firkins of salt sturgeon and 5 cags of salt eels.

145. Fr. Merlan, a Whiting, a Merling. Cot. ‘The best Whitings are taken in Tweede, called Merlings, of like shape and vertue with ours, but far bigger.’ Muffett, p. 174.

146. MS. may be Cleynes. ? what place can it be; Clayness, Claynose? Claybury is near Woodford in Essex.

147. A recipe for Pykes in Brasey is in H. Ord. p. 451. The head of a Carp, the tail of a Pike, and the Belly of a Bream are most esteemed for their tenderness, shortness, and well rellishing. Muffett, p. 177.

148. Cut it in gobets or lumps a-slope. “Aslet or a-slowte (asloppe, a slope), Oblique.” P. Parv. But slout may be slot, bolt of a door, and so aslout = in long strips.

149. Onions make a man stink and wink. Berthelson, 1754. ‘The Onion, though it be the Countrey mans meat, is better to vse than to tast: for he that eateth euerie day tender Onions with Honey to his breakfast, shall liue the more healthfull, so that they be not too new.’ Maison Rustique, p. 178, ed. 1616.

150. Recipes for this sauce are in Liber C. p. 30, and H. Ord. p. 441: powdered crusts, galingale, ginger, and salt, steeped in vinegar and strained. See note to l. 634 below.

151. See “Plays in Cene,” that is, Ceue, chives, small onions somewhat like eschalots. H. Ord. p. 452. See note 5, l. 822.

152. Of all sea-fish Rochets and Gurnards are to be preferred; for their flesh is firm, and their substance purest of all other. Next unto them Plaise and Soles are to be numbered, being eaten in time; for if either of them be once stale, there is no flesh more carrion-like, nor more troublesome to the belly of man. Mouffet, p. 164.

153. Roches or Loches in Egurdouce, H. Ord. p. 469.

154. Or dacce.

155. Rivet, roe of a fish. Halliwell. Dan. ravn, rogn (rowne of Pr. Parv.) under which Molbech refers to AS. hræfe (raven, Bosworth) as meaning roe or spawn. G. P. Marsh. But see refeccyon, P. Parv.

156. See “Soles in Cyne,” that is, Cyue, H. Ord. p. 452.

157. Black Sea Bream, or Old Wife. Cantharus griseus. Atkinson. “Abramides Marinæ. Breams of the Sea be a white and solid substance, good juice, most easie digestion, and good nourishment.” Muffett, p. 148.

158. gobbets, pieces, see l. 638.

159. Fr. Dorée: f. The Doree, or Saint Peters fish; also (though not so properly) the Goldfish or Goldenie. Cotgrave.

160. Brett, § xxi. He beareth Azure a Birt (or Burt or Berte) proper by the name of Brit.... It is by the Germans termed a Brett-fish or Brett-cock. Randle Holme.

161. Rec. for Congur in Sause, H. Ord. p. 401; in Pyole, p. 469.

162. This must be Randle Holme’s “Dog fish or Sea Dog Fish.” It is by the Dutch termed a Flackhund, and a Hundfisch: the Skin is hard and redish, beset with hard and sharp scales; sharp and rough and black, the Belly is more white and softer. Bk II. Ch. XIV. No. lv, p. 343-4. For names of Fish the whole chapter should be consulted, p. 321-345.

163. ‘His flesh is stopping, slimy, viscous, & very unwholesome; and (as Alexander Benedictus writeth) of a most unclean and damnable nourishment ... they engender palsies, stop the lungs, putrifie in the stomach, and bring a man that much eats them to infinite diseases ... they are worst being fried, best being kept in gelly, made strong of wine and spices.’ Muffett, p. 189.

164. Recipes for Tenches in grave, L. C. C. p. 25; in Cylk (wine, &c.), H. Ord. p. 470; in Bresyle (boiled with spices, &c.), p. 468.

165. Lamprons in Galentyn, H. Ord. p. 449. “Lampreys and Lamprons differ in bigness only and in goodness; they are both a very sweet and nourishing meat.... The little ones called Lamprons are best broild, but the great ones called Lampreys are best baked.” Muffett, p. 181-3. See l. 630-40 of this poem.

166. Wraw, froward, ongoodly. Perversus ... exasperans. Pr. Parv.

167. for whan, when.

168. A kind of vinegar; A.S. eisile, vinegar; given to Christ on the Cross.

169. Escrevisse: f. A Creuice, or Crayfish [see l. 618]; (By some Authors, but not so properly, the Crab-fish is also tearmed so.) Escrevisse de mer. A Lobster; or, (more properly) a Sea-Creuice. Cotgrave. A Crevice, or a Crefish, or as some write it, a Crevis Fish, are in all respects the same in form, and are a Species of the Lobster, but of a lesser size, and the head is set more into the body of the Crevice than in the Lobster. Some call this a Ganwell. R. Holme, p. 338, col. 1, § xxx.

170. No doubt the intestinal tract, running along the middle of the body and tail. Dr Günther. Of Crevisses and Shrimps, Muffett says, p. 177, they “give also a kind of exercise for such as be weak: for head and brest must first be divided from their bodies; then each of them must be dis scaled, and clean picked with much pidling; then the long gut lying along the back of the Crevisse is to be voided.”

171. slice by slice.

172. The fresh-water crayfish is beautiful eating, Dr Günther says.

173. Iolle of a fysshe, teste. Palsgrave. Ioll, as of salmon, &c., caput. Gouldm. in Promptorium, p. 264.

174. For to make a potage of welkes, Liber Cure, p. 17. “Perwinkles or Whelks, are nothing but sea-snails, feeding upon the finest mud of the shore and the best weeds.” Muffett, p. 164.

175. Pintle generally means the penis; but Dr Günther says the whelk has no visible organs of generation, though it has a projecting tube by which it takes in water, and the function of this might have been misunderstood. Dr G. could suggest nothing for almond, but on looking at the drawing of the male Whelk (Buccinum undatum) creeping, in the Penny Cyclopædia, v. 9, p. 454, col. 2 (art. Entomostomata), it is quite clear that the almond must mean the animal’s horny, oval operculum on its hinder part. ‘Most spiral shells have an operculum, or lid, with which to close the aperture when they withdraw for shelter. It is developed on a particular lobe at the posterior part of the foot, and consists of horny layers sometimes hardened with shelly matter.’ Woodward’s Mollusca, p. 47.

176. That part of the integument of mollusca which contains the viscera and secretes the shell, is termed the mantle. Woodward.

177. Recipe “For lamprays baken,” in Liber Cure, p. 38.

178. A sauce made of crumbs, galingale, ginger, salt, and vinegar. See the Recipe in Liber Cure, p. 30.

179. See the duties and allowances of “A Sewar for the Kynge,” Edw. IV., in Household Ordinances, pp. 36-7; Henry VII., p. 118. King Edmund risked his life for his assewer, p. 36.

180. The word Sewer in the MS. is written small, the flourishes of the big initial O having taken up so much room. The name of the office of sewer is derived from the Old French esculier, or the scutellarius, i.e. the person who had to arrange the dishes, in the same way as the scutellery (scullery) was by rights the place where the dishes were kept. Domestic Architecture, v. 3, p. 80 n.

181. See the duties and allowances of “A Surveyour for the Kyng” (Edw. IV.) in Household Ord. p. 37. Among other things he is to see ‘that no thing be purloyned,’ (cf. line 680 below), and the fourty Squyers of Household who help serve the King’s table from ‘the surveying bourde’ are to see that ‘of every messe that cummyth from the dressing bourde ... thereof be nothing withdrawe by the squires.’ ib. p. 45.

182. Squyers of Houshold xl ... xx squires attendaunt uppon the Kings (Edw. IV.) person in ryding ... and to help serve his table from the surveying bourde. H. Ord. p. 45. Sergeauntes of Armes IIII., whereof ii alway to be attending uppon the Kings person and chambre.... In like wise at the conveyaunce of his meate at every course from the surveying bourde, p. 47.

183. Compare the less gorgeous feeds specified on pp. 54-5 of Liber Cure, and pp. 449-50 of Household Ordinances. Also with this and the following ‘Dinere of Fische’ should be compared “the Diett for the King’s Majesty and the Queen’s Grace” on a Flesh Day and a Fish Day, A.D. 1526, contained in Household Ordinances, p. 174-6. Though Harry the Eighth was king, he was allowed only two courses on each day, as against the Duke of Gloucester’s three given here. The daily cost for King and Queen was £4. 3s. 4d.; yearly, £1520. 13s. 4d. See also in Markham’s Houswife, pp. 98-101, the ordering of ‘extraordinary great Feasts of Princes’ as well as those ‘for much more humble men.’

184. See Recipes for Bor in Counfett, Boor in Brasey, Bore in Egurdouce, in H. Ord. p. 435.

185. Chair de mouton manger de glouton: Pro. Flesh of a Mutton is food for a glutton; (or was held so in old times, when Beefe and Bacon were your onely dainties.) Cot.

186. The rule for the succession of dishes is stated in Liber Cure, p. 55, as whole-footed birds first, and of these the greatest, as swan, goose, and drake, to precede. Afterwards come baked meats and other dainties.

187. See note to l. 535 above.

188. See the Recipe for Leche Lumbard in Household Ordinances, p. 438. Pork, eggs, pepper, cloves, currants, dates, sugar, powdered together, boiled in a bladder, cut into strips, and served with hot rich sauce.

189. Meat fritter ?, mentioned in l. 501.

190. See “Blaumanger to Potage” p. 430 of Household Ordinances; Blawmangere, p. 455; Blonc Manger, L. C. C. p. 9, and Blanc Maungere of fysshe, p. 19.

191. “Gele in Chekyns or of Hennes,” and “Gelle of Flesshe,” H. Ord. p. 437.

192. See the recipe “At a Feeste Roiall, Pecockes shall be dight on this Manere,” H. Ord. p. 439; but there he is to be served “forthe with the last cours.” The hackle refers, I suppose, to his being sown in his skin when cold after roasting.

193. The fat of Rabet-suckers, and little Birds, and small Chickens, is not discommendable, because it is soon and lightly overcome of an indifferent stomack. Muffett, p. 110.

194. Recipe at end of this volume. Dowcet mete, or swete cake mete (bake mete, P.) Dulceum, ductileus. P. Parv. Dousette, a lytell flawne, dariolle. Palsgrave. Fr. flannet; m. A doucet or little custard. Cot. See note 1 to l. 494 above.

195. May be Iely, amber jelly, instead of a beautiful amber leche.

196. See the note to line 499.

197. Compare “For a servise on fysshe day,” Liber Cure, p. 54, and Household Ordinances, p. 449.

198. For of. See ‘Sewes on Fische Dayes,’ l. 821.

199. ? for bellies: see ‘the baly of þe fresch samoun,’ l. 823 in Sewes on Fische Dayes; or it may be for the sounds or breathing apparatus.

200. Pykes in Brasey, H. Ord. p. 451.

201. Purpesses, Tursons, or sea-hogs, are of the nature of swine, never good till they be fat ... it is an unsavoury meat ... yet many Ladies and Gentlemen love it exceedingly, bak’d like venison. Mouffet, p. 165.

202. ? due-ing, that is, service; not moistening.

203. Rhombi. Turbuts ... some call the Sea-Pheasant ... whilst they be young ... they are called Butts. They are best being sodden. Muffett, p. 173. “Pegeons, buttes, and elis,” are paid for as hakys (hawks) mete, on x Sept. 6 R. H(enry VII) in the Howard Household Books, 1481-90, p. 508.

204. Gulls, Guffs, Pulches, Chevins, and Millers-thombs are a kind of jolt-headed Gudgins, very sweet, tender, and wholesome. Muffett, p. 180. Randle Holme says, ‘A Chevyn or a Pollarde; it is in Latin called Capitus, from its great head; the Germans Schwall, or Alet; and Myn or Mouen; a Schupfish, from whence we title it a Chub fish.’ ch. xiv. § xxvii.

205. “Creme of Almond Mylk.” H. Ord. p. 447.

206. See the recipe, end of this volume.

207. Compare “leche fryes made of frit and friture,” H. Ord. p. 449; Servise on Fisshe Day, last line.

208. Melancholy, full of phlegm: see the superscription l. 792 below. ‘Flew, complecyon, (fleume of compleccyon, K. flewe, P.) Flegma,’ Catholicon in P. Parv.

209. Mistake for Sotelte.

210. The first letter of this word is neither a clear t nor c, though more like t than c. It was first written Couse (as if for cou[r]se, succession, which makes good sense) or touse, and then a w was put over the u. If the word is towse, the only others I can find like it are tow, ‘towe of hempe or flax,’ Promptorium; ‘heruper, to discheuell, towse, or disorder the haire.’ Cot.

211. See Recipe at end of volume.

212. See Recipe at end of volume.

213. See a recipe for making it of ale, honey, and spices, in [Cogan’s] Haven of Health, chap. 239, p. 268, in Nares. Phillips leaves out the ale.

214. Mead, a pleasant Drink made of Honey and Water. Phillips.

215. A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 H. Ord. Others ‘For mustul (? muscul or Mustela, the eel-powt, Fr. Mustelle, the Powte or Eeele-powte) pie,’ and ‘For porray of mustuls,’ in Liber Cure, p. 46-7.

216. ? a preparation of Muscles, as Applade Ryal (Harl. MS. 279, Recipe Cxxxv.) of Apples, Quinade, Rec. Cxv of Quinces, Pynade (fol. 27 b.) of Pynotis (a kind of nut); or is it Meselade or Meslade, fol. 33, an omelette—’to euery good meslade take a þowsand eyroun or mo.’ Herbelade (fol. 42 b.) is a liquor of boiled lard and herbs, mixed with dates, currants, and ‘Pynez,’ strained, sugared, coloured, whipped, & put into ‘fayre round cofyns.’

217. Eschalotte: f. A Cive or Chiue. Escurs, The little sallade hearb called, Ciues, or Chiues. Cotgrave.

218. For to make potage of oysturs, Liber Cure, p. 17. Oysturs in brewette, p. 53.

219. Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. Muffett, p. 167.

220. Cullis (in Cookery) a strained Liquor made of any sort of dress’d Meat, or other things pounded in a Mortar, and pass’d thro’ a Hair-sieve: These Cullises are usually pour’d upon Messes, and into hot Pies, a little before they are serv’d up to Table. Phillips. See also the recipe for making a coleise of a cocke or capon, from the Haven of Health, in Nares. Fr. Coulis: m. A cullis, or broth of boiled meat strained; fit for a sicke, or weake bodie. Cotgrave.

221. Shrimps are of two sorts, the one crookbacked, the other straitbacked: the first sort is called of Frenchmen Caramots de la santé, healthful shrimps; because they recover sick and consumed persons; of all other they are most nimble, witty, and skipping, and of best juice. Muffett, p. 167. In cooking them, he directs them to be “unscaled, to vent the windiness which is in them, being sodden with their scales; whereof lust and disposition to venery might arise,” p. 168.

222. See the recipe for “Creme of Almonde Mylk,” Household Ordinances, p. 447.

223. “Mortrewes of Fysshe,” H. Ord. p. 469; “Mortrews of fysshe,” L. C. C. p. 19.

224. See “Rys Lumbarde,” H. Ord. p. 438, l. 3, ‘and if thow wilt have hit stondynge, take rawe ȝolkes of egges,’ &c.

225. See the Recipe at the end of this volume.

226. ‘Let no fish be sodden or eaten without salt, pepper, wine, onions or hot spices; for all fish (compared with flesh) is cold and moist, of little nourishment, engendring watrish and thin blood.’ Muffett, p. 146, with a curious continuation. Hoc Sinapium, An^ce. mustarde.

227. Spurlings are but broad Sprats, taken chiefly upon our Northern coast; which being drest and pickled as Anchovaes be in Provence, rather surpass them than come behind them in taste and goodness. . . As for Red Sprats and Spurlings, I vouchsafe them not the name of any wholesome nourishment, or rather of no nourishment at all; commending them for nothing, but that they are bawdes to enforce appetite, and serve well the poor mans turn to quench hunger. Muffett, p. 169.

228. A Whiting, a Merling, Fr. Merlan. ‘Merling: A Stock-fish, or Marling, else Merling; in Latine Marlanus and Marlangus.’ R. Holme, p. 333, col. 1.

229. After searching all the Dictionaries and Glossaries I could get hold of in the Museum for this Torrentyne, which was the plague of my life for six weeks, I had recourse to Dr Günther. He searched Rondelet and Belon in vain for the word, and then suggested Aldrovandi as the last resource. In the De Piscibus, Lib. V., I accordingly found (where he treats of Trout), “Scoppa, grammaticus Italus, Torentinam nominat, rectius Torrentinam vocaturus, à torrentibus nimirum: in his n[ominatim] & riuis montanis abundat.” (ed. 1644, cum indice copiosissimo.)

230. Whales flesh is the hardest of all other, and unusuall to be eaten of our Countrymen, no not when they are very young and tenderest; yet the livers of Whales, Sturgeons, and Dolphins smell like violets, taste most pleasantly being salted, and give competent nourishment, as Cardan writeth. Muffett, p. 173, ed. Bennet, 1655.

231. See the recipe in Liber Cure Cocorum, p. 30; and Felettes in Galentyne, H. Ord. p. 433.

232. Veriuse, or sause made of grapes not full ripe, Ompharium. Withals.

233. Hakes be of the same nature [as Haddocks], resembling a Cod in taste, but a Ling in likeness. Muffett, p. 153.

234. ‘Stocke fysshe, they [the French] have none,’ says Palsgrave.

235. Haddocks are little Cods, of light substance, crumbling flesh, and good nourishment in the Sommer time, especially whilst Venison is in season. Muffett, p. 153.

236. Keling. R. Holme, xxiv, p. 334, col. 1, has “He beareth Cules a Cod Fish argent. by the name of Codling. Of others termed a Stockfish, or an Haberdine: In the North part of this Kingdome it is called a Keling, In the Southerne parts a Cod, and in the Westerne parts a Welwell.”

237. See the Recipes for ‘Pur verde sawce,’ Liber Cure, p. 27, and ‘Vert Sause’ (herbs, bread-crumbs, vinegar, pepper, ginger, &c.), H. Ord. p. 441. Grene Sause, condimentum harbaceum. Withals.

There is a herb of an acid taste, the common name for which ... is green-sauce ... not a dozen miles from Stratford-on-Avon. Notes & Queries, June 14, 1851, vol. iii. p. 474. “of Persley leaues stamped withe veriuyce, or white wine, is made a greene sauce to eate with roasted meat ... Sauce for Mutton, Veale and Kid, is greene sauce, made in Summer with Vineger or Verjuyce, with a few spices, and without Garlicke. Otherwise with Parsley, white Ginger, and tosted bread with Vineger. In Winter, the same sawces are made with many spices, and little quantity of Garlicke, and of the best Wine, and with a little Verjuyce, or with Mustard.” Reg. San. Salerni, p. 67-8. Corrigenda

238. Ling perhaps looks for great extolling, being counted the beefe of the Sea, and standing every fish day (as a cold supporter) at my Lord Maiors table; yet it is nothing but a long Cod: whereof the greater sised is called Organe Ling, and the other Codling, because it is no longer then a Cod, and yet hath the taste of Ling: whilst it is new it is called GREEN-FISH; when it is salted it is called Ling, perhaps of lying, because the longer it lyeth ... the better it is, waxing in the end as yellow as the gold noble, at which time they are worth a noble a piece. Muffett, p. 154-5.

239. A brit or turbret, rhombus. Withals, 1556. Bret, Brut, or Burt, a Fish of the Turbot-kind. Phillips.

240. These duties of the Chamberlain, and those of him in the Wardrobe which follow, should be compared with the chapter De Officio Garcionum of “The Boke of Curtasye” ll. 435-520 below. See also the duties and allowances of ‘A Chamberlayn for the King.’ H. Ord. p. 31-2. He has only to see that the men under him do the work mentioned in these pages. See office of Warderobe of Bedds, H. O. p. 40; Gromes of Chambyr, x, Pages of Chambre, IIII, H. O., p. 41, &c. The arraying and unarraying of Henry VII. were done by the Esquires of the Body, H. Ord. p. 118, two of whom lay outside his room.

241. A short or small coat worn under the long over-coat. Petycote, tunicula, P. P., and ‘.j. petticote of lynen clothe withought slyves,’ there cited from Sir J. Fastolfe’s Wardrobe, 1459. Archæol. xxi. 253. subucula, le, est etiam genus intimæ vestis, a peticote. Withals.

242. Vamps or Vampays, an odd kind of short Hose or Stockings that cover’d the Feet, and came up only to the Ancle, just above the Shooe; the Breeches reaching down to the Calf of the Leg. Whence to graft a new Footing on old Stockings is still call’d Vamping. Phillips. Fairholt does not give the word. The Vampeys went outside the sock, I presume, as no mention is made of them with the socks and slippers after the bath, l. 987; but Strutt, and Fairholt after him, have engraved a drawing which shows that the Saxons wore the sock over the stocking, both being within the shoe. ‘Vampey of a hose—auant pied. Vauntpe of a hose—uantpie.’ Palsgrave. A.D. 1467, ‘fore vaunpynge of a payre for the said Lew vj.d.’ p. 396, Manners & Household Expenses, 1841.

242a. ? perhaps a comma should go after hed, and ‘his cloak or cape’ as a side-note. But see cappe, p. 65, l. 964. Corrigenda

243. Henry VII. had a fustian and sheet under his feather bed, over the bed a sheet, then ‘the over fustian above,’ and then ‘a pane of ermines’ like an eider-down quilt. ‘A head sheete of raynes’ and another of ermines were over the pillows. After the ceremony of making the bed, all the esquires, ushers, and others present, had bread, ale, and wine, outside the chamber, ‘and soe to drinke altogether.’ H. Ord. p. 122.

244. A siege house, sedes excrementorum. A draught or priuie, latrina. Withals.

245. An arse wispe, penicillum, -li, vel anitergium. Withals. From a passage in William of Malmesbury’s autograph De Gestis Pontificum Anglorum it would seem that water was the earlier cleanser.

246. In the MS. this line was omitted by the copier, and inserted in red under the next line by the corrector, who has underscored all the chief words of the text in red, besides touching up the capital and other letters.

247. See the ‘Warderober,’ p. 37, and the ‘office of Warderobe of Robes,’ in H. Ord. p. 39.

248.

249. Morter ... a kind of Lamp or Wax-taper. Mortarium (in old Latin records) a Mortar, Taper, or Light set in Churches, to burn over the Graves or Shrines of the Dead. Phillips.

250. Perchers, the Paris-Candles formerly us’d in England; also the bigger sort of Candles, especially of Wax, which were commonly set upon the Altars. Phil.

250a. Dogs. The nuisance that the number of Dogs must have been may be judged of by the following payments in the Church-Wardens’ Accounts of St Margaret’s, Westminster, in Nichols, p. 34-5.

1625 Item paid to the dog-killer for killing of dogs 0. 9. 8.

1625 Item paid to the dog-killer more for killing 14 dozen and 10 dogs in time of visitacion 1. 9. 8.

1625 Item paid to the dog-killer for killing of 24 dozen of dogs 1. 8.

See the old French satire on the Lady and her Dogs, in Rel. Ant. i. 155. Corrigenda

251. The Boke of Curtasye (l. 519-20) lets the (chief) usher who puts the lord to bed, go his way, and says

Footnote 252 contains supplementary notes for some items in this stanza, lines 991-994. Note that there is no independent Footnote 260 (“hey hove”), and that “bilgres” was not marked. Note numbers as originally printed are shown in parentheses.

252. See note at end. Mr Gillett, of the Vicarage, Runham, Filby, Norwich, sends me these notes on the herbs for this Bathe Medicinable: —253 (2): “Yardehok = Mallow, some species. They are all more or less mucilaginous and emollient. If Yarde = Virga; then it is Marshmallow, or Malva Sylvestris; if yarde = erde, earth; then the rotundifolia. —254 (3): Paritory is Pellitory of the wall, parietaria. Wall pellitory abounds in nitrate of potass. There are two other pellitories: ‘P. of Spain’—this is Pyrethrum, which the Spanish corrupted into pelitre, and we corrupted pelitre into pellitory. The other, bastard-pellitory, is Achillea Ptarmica. —255 (4): Brown fennelle = probably Peucedanum officinale, Hog’s fennel, a dangerous plant; certainly not Anethum Graveolens, which is always dill, dyle, dile, &c. —259 (8): Rybbewort, Plantago lanceolata, mucilaginous. —260 (9): Heyhove = Glechoma hederacea, bitter and aromatic, abounding in a principle like camphor. —261 (10): Heyriff = harif = Galium Aparine, and allied species. They were formerly considered good for scorbutic diseases, when applied externally. Lately, in France, they have been administered internally against epilepsy. —263 (12): Bresewort; if = brisewort or bruisewort, it would be Sambucus Ebulus, but this seems most unlikely. —265: Brokelempk = brooklime. Veronica Beccabunga, formerly considered as an anti-scorbutic applied externally. It is very inert. If a person fed on it, it might do some good, i.e. about a quarter of the good that the same quantity of water-cress would do. —267: Bilgres, probably = henbane, hyoscysmus niger. Compare Dutch [Du. Bilsen, Hexham,] and German Bilse. Bil = byle = boil, modern. It was formerly applied externally, with marsh-mallow and other mucilaginous and emollient plants, to ulcers, boils, &c. It might do great good if the tumours were unbroken, but is awfully dangerous. So is Peucedanum officinale. My Latin names are those of Smith: English Flora. Babington has re-named them, and Bentham again altered them. I like my mumpsimus better than their sumpsimus.”

253. ‘The common Mallowe, or the tawle wilde Mallow, and the common Hockes’ of Lyte’s Dodoens, 1578, p. 581, Malua sylvestris, as distinguished from the Malua sativa, or “Rosa vltramarina, that is to say, the Beyondesea Rose, in Frenche, Maulue de iardin or cultiuée ... in English, Holyhockes, and great tame Mallow, or great Mallowes of the Garden.” The “Dwarffe Mallowe ... is called Malua syluestris pumila.”

254. Peritory, parietaria, vrseolaris, vel astericum. Withals.

255. ? The sweet Fennel, Anethum Graveolens, formerly much used in medicine (Thomson). The gigantic fennel is (Ferula) Assafœtida.

256. Sambucus ebulus, Danewort. See Mr Gillett’s note for Book of Quintessence in Hampole’s Treatises. Fr. hieble, Wallwort, dwarfe Elderne, Danewort. Cotgr.

257. Erbe Iõn’, or Seynt Ionys worte. Perforata, fuga demonum, ypericon. P. Parv.

258. Centaury.

259. Ribwort, arnoglossa. Ribwoort or ribgrasse, plantago. Withals. Plantain petit. Ribwort, Ribwort Plantaine, Dogs-rib, Lambes-tongue. Cotgrave. Plantago lanceolata, AS. ribbe.

260. No separate note: see note 252, above.

261. Haylife, an herbe. Palsgr. Galium aparine, A.S. hegerifan corn, grains of hedgerife (hayreve, or hayreff), are among the herbs prescribed in Leechdoms, v. 2, p. 345, for “a salve against the elfin race & nocturnal [goblin] visitors, & for the woman with whom the devil hath carnal commerce.”

262. Herba Benedicta. Avens.

263. Herbe a foulon. Fullers hearbe, Sopewort, Mocke-gillouers, Bruisewort. Cotgrave. “AS. 1. brysewyrt, pimpernel, anagallis. Anagallis, brisewort.” Gl. Rawlinson, c. 506, Gl. Harl. 3388. Leechdoms, vol. 1, p. 374. 2. Bellis perennis, MS. Laud. 553, fol. 9. Plainly for Hembriswyrt, daisy, AS. dæges eage. “Consolida minor. Daysie is an herbe þat sum men callet hembrisworte oþer bonewort.” Gl. Douce, 290. Cockayne. Leechdoms, v. 2, Glossary.

264. Persil de marais. Smallage; or, wild water Parseley. Cot.

265. Brokelyme fabaria. Withals. Veronica Becabunga, Water-Speedwell. Hleomoce, Hleomoc, brooklime (where lime is the Saxon name (Hleomoc) in decay), Veronica beccabunga, with V. anagallis ... “It waxeth in brooks” ... Both sorts Lemmike, Dansk. They were the greater and the less “brokelemke,” Gl. Bodley, 536. “Fabaria domestica lemeke.” Gl. Rawl. c. 607.... Islandic Lemiki. Cockayne. Gloss. to Leechdoms, v. 2. It is prescribed, with the two centauries, for suppressed menses, and with pulegium, to bring a dead child away, &c. Ib. p. 331.

266. Scabiosa, the Herb Scabious, so call’d from its Virtue in curing the Itch; it is also good for Impostumes, Coughs, Pleurisy, Quinsey, &c. Phillips.

267. Not marked in text: see note 252, above.

268. See the duties and allowances of ‘The Gentylmen Usshers of Chaumbre .IIII. of Edw. IV.’, in H. Ord. p. 37; and the duties of Henry VIII’s Knight Marshal, ib. p. 150.

269. Queenborough, an ancient, but poor town of Kent, in the Isle of Sheppey, situated at the mouth of the river Medway. The chief employment of the inhabitants is oyster-dredging. Walker’s Gazetteer, by Kershaw, 1801.

270. The Annual Receipts of the Monastery “de Tinterna in Marchia Wallie,” are stated in the Valor Eccl. vol. iv. p. 370-1, and the result is

£ s. d.

Summa totalis clare valoris dec’ predict’ cclviij v x ob’

Decima inde xxv xvj vj ob’q’

Those of the Monasterium Sancti Petri Westm. are given at v. 1, p. 410-24, and their net amount stated to be £4470 0 2d.

£ s. d.

Et remanent clare M^lM^lM^liiij^clxx — ij q’

Decima inde iij^cxlvij — — q’

271. The clear revenue of the Deanery of Canterbury (Decan’ Cantuar’) is returned in Valor Eccl. v. 1, p. 27-32, at £163 0 21d.

£ s. d.

Rem’ clxiij — xxi

Decima pars inde xvj vj ij

while that of Prioratus de Dudley is only

£ s. d.

Summa de claro xxxiiij — xvj

Decima pars inde iij viij j ob’q’

Valor Ecclesiasticus, v. 3, p. 104-5.

272. Dudley, a town of Worcestershire, insulated in Staffordshire, containing about 2000 families, most of whom are employed in the manufacture of nails and other iron wares. Walker, 1801.

273. Two lines are wanting here to make up the stanza. They must have been left out when the copier turned his page, and began again.

274. The word in the MS. is syngle or synglr with a line through the l. It may be for synguler, singulus, i. unus per se, sunderly, vocab. in Rel. Ant. v. 1, p. 9, col. 1.

275. Credence as creance ... a taste or essay taken of another man’s meat. Cotgrave.

276. Compare The Boke of Curtasye, l. 495-8,

277. Gardmanger (Fr.) a Storehouse for meat. Blount, ed. 1681, Garde-viant, a Wallet for a Soldier to put his Victuals in. Phillipps, ed. 1701.

278. The Boke of Curtasye makes the Sewer alone assay or taste ‘alle the mete’ (line 763-76), and the Butler the drink (line 786).