Note E62 — 12.

"All Saints doe laie," etc. All Saints' Day expects or lays itself out for pork and souse, sprats and smelts for the household.

"When it [the bore] is killed, scalded, and cut out, of his former parts is our brawne made, the rest is nothing so fat, and therefore it beareth the name of sowse onelie, and is commonly reserved for the serving-man and hind, except it please the owner to have anie part ther of baked, which are then handed of custome after this manner. The hinder parts being cut off, they are first drawne with lard, and then sodden; being sodden, they are sowsed in claret wine and vineger a certeine space and afterward baked in pasties, and eaten of manie in steed of the wild bore, and trulie it is very good meat. The pestles [legs] may be hanged up a while to drie before they be drawne with lard if you will, and thereby prove the better."—Harrison, Descrip. of Eng. part ii. p. 11.

"Spurlings are but broad Sprats, taken chiefly on 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 man's turn to quench hunger."—Muffett, p. 169, quoted in The Babees Book, ed. Furnivall. "Smelt = Spirling or Sparling in Scotland, Salmo Sperlanus."—Yarrell, Names of British Fishes. "A Sperlynge, ipimera, sperlingus."—Catholicon Anglicum. See also Glossary to Specimens of Early Eng., ed. Morris and Skeat.