Note 62 — ACT II. SCENE I.

banquet] Equivalent (as I have already observed, see note, vol. iii. p. 252,) to what we now call a dessert. G. Markham, in his English Housewife, has the following passage. “I will now proceed to the ordering or setting forth of a Banquet, wherein you shall observe, that Marchpanes have the first place, the middle place and last place; your preserved fruits shall be dish’d up first, your pastes next, your wet Suckets after them, then your dryed Suckets, then your Marmalades, and Goodiniakes, then your Comfets of all kindes; Next your Peares, Apples, Wardens back’d, raw or rosted, and your Orenges and Lemons sliced; and lastly, your Wafer-cakes. Thus you shall order them in the closet: but when they goe to the Table, you shall first send forth a dish made for shew only, as Beast, Bird, Fish, Fowle, according to the invention: then your Marchpane, then preserved fruite, then a Paste, then a wet Sucket, then a dry Sucket, Marmalade, Comfets, Apples, Peares, Wardens, Orenges and Lemons, sliced; and then Wafers, and another dish of preserved fruites, and so consequently all the rest before, no two dishes of one kinde going or standing together, and this will not onely appeare delicate to the eye, but invite the appetite with the much variety thereof.” P. 136, ed. 1637.