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.]
[Footnote 91: slices, or rather strips.]
[Footnote 92: board-cloth, table-cloth.]
[Footnote 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.]
[Footnote 94: rere a _cofyn_ of flowre so fre. _L. C. C._, p. 38,
l. 8. The crust of a raised pie.]
[Footnote 95: _for_ thin; _see line_ 486.]
[Footnote 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.]
[Footnote 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.’]
[Footnote 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.]
[Footnote 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.
THE PETY P{ER}UAU{N}T.[*] XX IX.XV.[= 195]
Take male Marow. hole parade, and kerue it rawe; powd{our} of
Gyng{ur}, yolk{is} of Ayren{e}, dat{is} mynced, raisoñs of
corañce, salt a lytel, & loke þ{a}t þ{o}u make þy past with ȝolkes
of Ayren, & þat no wat{er} come þ{er}to; and fo{ur}me þy coffyn,
and make up þy past.
PAYN PUFF XX IX.XVI[= 196]
Eodem m{odo} fait payn puff, but make it more tendre þ^e past, and
loke þ^e past be rou{n}de 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.]
[Footnote 99*: Glossed _Petypanel, a Marchpayne._ Leland,
Coll. vi. p. 6. Pegge.]
[Footnote 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.’]
[Footnote 101: De cibi elecc{i}one: (Sloane MS. 1986, fol. 59 b,
and elsewhere,) “Frixa nocent, elixa fouent, assata cohercent.”]
[Footnote 102: Meat, sage, & poached, fritters?]
[Footnote 103: Recipe in _L. Cure_, p. 39.]
[Footnote 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.]
[Footnote 105: Slices or strips of meat, &c., in sauce. See note
to l. 516, p. 34.]
[Footnote 106: Recipe ‘For Sirup,’ _Liber Cure_, p. 43, and ‘Syrip
for a Capon or Faysant,’ _H. Ord._ p. 440.]
[Footnote 107: potages, soups.]
[Footnote 108: Soppes in Fenell, Slitte Soppes, _H. Ord._ p. 445.]
[Footnote 109: Recipe for a Cawdel, _L. C. C._ p. 51.]
[Footnote 110: Recipes for Gele in Chekyns or of Hennes, and Gele
of Flesshe, _H. Ord._ p. 437.]
[Footnote 111: A.S. _roppas_, the bowels.]
[Footnote 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.]
[Footnote 113: For Potages see Part I. of _Liber Cure Cocorum_,
p. 7-27.]
[Footnote 114: Recipe for Potage de Frumenty in _H. Ord._ p. 425,
and for Furmente in _Liber Cure_, p. 7, _H. Ord._ p. 462.]
[Footnote 115: Recipe ‘For gruel of fors,’ _Lib. C._ p. 47, and
_H. Ord._ p. 425.]
[Footnote 116: ? minced or powdered beef: Fr. _gravelle_, small
grauell or sand. Cot. ‘Powdred motoun,’ l. 533, means sprinkled,
salted.]
[Footnote 117: Recipes for ‘Mortrewes de Chare,’ _Lib. C._ p. 9;
‘of fysshe,’ p. 19; blanched, p. 13; and _H. Ord._ pp. 438, 454,
470.]
[Footnote 118: Butter of Almonde mylke, _Lib. C._ p. 15; _H. Ord._
p. 447.]
[Footnote 119: See the recipe, p. 145.]
[Footnote 120: Recipe for _Tartlotes_ in _Lib. C. C._ p. 41.]
[Footnote 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_.]
[Footnote 122: See two recipes for Nombuls in _Liber Cure_, p. 10,
and for ‘Nombuls of a Dere,’ in _H. Ord._ p. 427.]
[Footnote 123: For Sauces (_Salsamenta_) see Part II. of _Liber
Cure_, p. 27-34.]
[Footnote 124: Recipe ‘for lumbardus Mustard’ in _Liber Cure_,
p. 30.]
[Footnote 125: Fleshe _poudred_ or salted. _Caro salsa, vel
salita_. Withals.]
[Footnote 126: The juice of unripe grapes. See _Maison Rustique_,
p. 620.]
[Footnote 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.]
[Footnote 127*: 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
swann{is},’ col. 1, with that of ‘Caudell{e} 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 dalmo{n}
on fol. 34 b., and that of _Cultellis_, fol. 24, l. 5, are of
the same shape.]
[[Footnote 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.]]
[Footnote 128: See the recipe “To make Gynger Sause” in _H. Ord._
p. 441, and “For sawce gynger,” _L. C. C._ p. 52.]
[Footnote 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.]
[Footnote 130: A bird mentioned in _Archæologia_, xiii. 341. Hall.
See note, l. 422.]
[Footnote 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.]
[Footnote 132: See note 6 to line 539, above.]
[Footnote 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.]
[Footnote 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_.]
[Footnote 135: Recipes for “Grene Pesen” are in _H. Ord._
p. 426-7, p. 470; and Porre of Pesen, &c. p. 444.]
[Footnote 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_.”]
[Footnote 137: See the recipe for “Furmente with Purpeys,” _H.
Ord._ p. 442.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 142: Lynge, fysshe, _Colin_, Palsgrave; but _Colin_,
a Sea-cob, or Gull. Cotgrave. See Promptorium, p. 296.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 146: MS. may be Cleynes. ? what place can it be;
Clayness, Claynose? Claybury is near Woodford in Essex.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 151: See “Plays in Cene,” that is, Ceue, chives, small
onions somewhat like eschalots. _H. Ord._ p. 452. See note 5,
l. 822. [Footnote 222 in this e-text.]]
[Footnote 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.]
[Footnote 153: Roches or Loches in Egurdouce, _H. Ord._ p. 469.]
[Footnote 154: _Or_ dacce.]
[Footnote 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.]
[Footnote 156: See “Soles in Cyne,” that is, Cyue, _H. Ord._
p. 452.]
[Footnote 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.]
[Footnote 158: gobbets, pieces, see l. 638.]
[Footnote 159: Fr. _Dorée_: f. The Doree, or Saint Peters fish;
also (though not so properly) the Goldfish or Goldenie. Cotgrave.]
[Footnote 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.]
[Footnote 161: Rec. for Congur in Sause, _H. Ord._ p. 401; in
Pyole, p. 469.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 166: Wraw, froward, ongoodly. _Perversus ...
exasperans._ Pr. Parv.]
[Footnote 167: for _whan_, when.]
[Footnote 168: A kind of vinegar; A.S. _eisile_, vinegar; given to
Christ on the Cross.]
[Footnote 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.]
[Footnote 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.”]
[Footnote 171: slice by slice.]
[Footnote 172: The fresh-water crayfish is beautiful eating, Dr
Günther says.]
[Footnote 173: Iolle of a fysshe, _teste_. Palsgrave. Ioll, as of
salmon, &c., _caput_. Gouldm. in Promptorium, p. 264.]
[Footnote 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.]
[Footnote 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.]
[Footnote 176: That part of the integument of mollusca which
contains the viscera and secretes the shell, is termed the
_mantle_. Woodward.]
[Footnote 177: Recipe “For lamprays baken,” in _Liber Cure_,
p. 38.]
[Footnote 178: A sauce made of crumbs, galingale, ginger, salt,
and vinegar. See the Recipe in _Liber Cure_, p. 30.]
[Footnote 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.]
[Footnote 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._]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.’]
[Footnote 184: See Recipes for Bor in Counfett, Boor in Brasey,
Bore in Egurdouce, in _H. Ord._ p. 435.]
[Footnote 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.]
[Footnote 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.]
[Footnote 187: See note to l. 535 above.]
[Footnote 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.]
[Footnote 189: Meat fritter ?, mentioned in l. 501.]
[Footnote 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.]
[Footnote 191: “Gele in Chekyns or of Hennes,” and “Gelle of
Flesshe,” _H. Ord._ p. 437.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 195: May be _Iely_, amber jelly, instead of a beautiful
amber leche.]
[Footnote 196: See the note to line 499.]
[Footnote 197: Compare “For a servise on fysshe day,” _Liber
Cure_, p. 54, and _Household Ordinances_, p. 449.]
[Footnote 198: _For_ of. See ‘Sewes on Fische Dayes,’ l. 821.]
[Footnote 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.]
[Footnote 200: Pykes in Brasey, _H. Ord._ p. 451.]
[Footnote 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.]
[Footnote 202: ? due-ing, that is, service; not moistening.]
[Footnote 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.]
[Footnote 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.]
[Footnote 205: “Creme of Almond Mylk.” _H. Ord._ p. 447.]
[Footnote 206: See the recipe, end of this volume.]
[Footnote 207: Compare “leche fryes made of frit and friture,” _H.
Ord._ p. 449; Servise on Fisshe Day, last line.]
[Footnote 208: Melancholy, full of phlegm: see the superscription
l. 792 below. ‘Flew, complecyon, (fleume of compleccyon, K. flewe,
P.) _Flegma_,’ Catholicon in P. Parv.]
[Footnote 209: Mistake for _Sotelte_.]
[Footnote 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.]
[Footnote 211: See Recipe at end of volume.]
[Footnote 212: See Recipe at end of volume.]
[Footnote 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.]
[Footnote 214: Mead, a pleasant Drink made of Honey and Water.
Phillips.]
[Footnote 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.]
[Footnote 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.’]
[Footnote 217: _Eschalotte_: f. A Cive or Chiue. _Escurs_, The
little sallade hearb called, Ciues, or Chiues. Cotgrave.]
[Footnote 218: For to make potage of oysturs, _Liber Cure_, p. 17.
Oysturs in brewette, p. 53.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 222: See the recipe for “Creme of Almonde Mylk,”
_Household Ordinances_, p. 447.]
[Footnote 223: “Mortrewes of Fysshe,” _H. Ord._ p. 469; “Mortrews
of fysshe,” _L. C. C._ p. 19.]
[Footnote 224: See “Rys Lumbarde,” _H. Ord._ p. 438, l. 3, ‘and if
thow wilt have hit stondynge, take rawe ȝolkes of egges,’ &c.]
[Footnote 225: See the Recipe at the end of this volume.]
[Footnote 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.
Salgia, sirpillum, piper, alia, sal, petrocillum,
Ex hiis sit salsa, non est sentencia falsa.
15th cent. Pict. Vocab. in Wright’s Voc. p. 267, col. 1.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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, gra{m}maticus Italus, _Torentinam_ nominat, rectius
_Torrentinam_ vocaturus, à torrentibus nimirum: in his n[ominatim]
& riuis montanis abundat.” (ed. 1644, cum indice copiosissimo.)]
[Footnote 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.]
[Footnote 231: See the recipe in _Liber Cure Cocorum_, p. 30; and
Felettes in Galentyne, _H. Ord._ p. 433.]
[Footnote 232: Veriuse, or sause made of grapes not full ripe,
_Ompharium_. Withals.]
[Footnote 233: Hakes be of the same nature [as Haddocks],
resembling a Cod in taste, but a Ling in likeness. _Muffett_,
p. 153.]
[Footnote 234: ‘Stocke fysshe, they [the French] have none,’ says
Palsgrave.]
[Footnote 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.]
[Footnote 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_.”]
[Footnote 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.]] ]
[Footnote 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.]
[Footnote 239: A brit or turbret, _rhombus_. Withals, 1556. Bret,
Brut, or Burt, a Fish of the Turbot-kind. Phillips.]
[Footnote 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.]
[Footnote 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.]
[Footnote 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.]
[Footnote 242a: ? _perhaps a comma should go after _hed_, and
_‘his cloak or cape’_ as a side-note. But see _cappe_, p. 65,
l. 964._]
[Footnote 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.]
[Footnote 244: A siege house, _sedes excrementorum_. A draught or
priuie, _latrina_. Withals.]
[Footnote 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.]
[Footnote 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.]
[Footnote 247: See the ‘Warderober,’ p. 37, and the ‘office of
Warderobe of Robes,’ in _H. Ord._ p. 39.]
[Footnote 248:
þo lord{e} schalle shyft hys gown{e} at nyȝt,
Syttand on foteshete tyl he be dyȝt.
_The Boke of Curtasye_, l. 487-8.]
[Footnote 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.]
[Footnote 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.]
[[Footnote 250a: 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.]]
[Footnote 251: The Boke of Curtasye (l. 519-20) lets the (chief)
usher who puts the lord to bed, go his way, and says
Ȝomo{n} vssher be-fore þe dore
In vtter chamb{ur} lies on þe flor{e}.]
[Transcriber’s Note:
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. Numbers in
parentheses are the note numbers as originally printed.]
[Footnote 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 [_unlabeled, 1 on
next page_] 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 [_unlabeled_] 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.”]
[Footnote 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_.”]
[Footnote 254: Peritory, _parietaria_, _vrseolaris_, _vel
astericum_. Withals.]
[Footnote 255: ? The sweet Fennel, _Anethum Graveolens_, formerly
much used in medicine (Thomson). The gigantic fennel is (_Ferula_)
_Assafœtida_.]
[Footnote 256: _Sambucus ebulus_, Danewort. See Mr Gillett’s note
for Book of Quintessence in Hampole’s Treatises. Fr. _hieble_,
Wallwort, dwarfe Elderne, Danewort. Cotgr.]
[Footnote 257: Erbe Iõn’, or Seynt Ionys worte. _Perforata, fuga
demonum_, _ypericon_. P. Parv.]
[Footnote 258: Centaury.]
[Footnote 259: Ribwort, _arnoglossa_. Ribwoort or ribgrasse,
_plantago_. Withals. _Plantain petit_. Ribwort, Ribwort Plantaine,
Dogs-rib, Lambes-tongue. Cotgrave. _Plantago lanceolata_, AS.
_ribbe_.]
[Footnote 260: _No separate note: see Footnote 252, above._]
[Footnote 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.”]
[Footnote 262: _Herba Benedicta_. Avens.]
[Footnote 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.]
[Footnote 264: _Persil de marais_. Smallage; or, wild water
Parseley. Cot.]
[Footnote 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.]
[Footnote 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.]
[Footnote 267: _See footnote 258, above._]
[Footnote 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.]
[Footnote 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.]
[Footnote 270: The Annual Receipts of the Monastery “de Tinterna
in M{ar}chia Wallie,” are stated in the _Valor Eccl._ vol. iv.
p. 370-1, and the result is
£ s. d.
S{u}m{m}a to{ta}lis clar{e}
val{oris} dec’ predict’ cclviij v x ob’
Decima inde xxv xvj vj ob’q’
Those of the Monasteriu{m} Sancti Petri Westm. are given at v. 1,
p. 410-24, and their net amount stated to be £4470 0 2d.
[Transcriber’s Note:
Roman numerals shown as ^x were printed as superscripts
(iij^c = CCC).]
£ s. d.
Et reman{ent} clare M^lM^lM^liiij^clxx -- ij q’
Decima inde iij^cxlvij -- -- q’]
[Footnote 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 p{ar}s inde xvj vj ij
while that of Prioratus de Dudley is only
£ s. d.
S{u}m{m}a de claro xxxiiij -- xvj
Decima p{ar}s inde iij viij j ob’q’
_Valor Ecclesiasticus_, v. 3, p. 104-5.]
[Footnote 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.]
[Footnote 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.]
[Footnote 274: The word in the MS. is _syngle_ or _synglr_ with a
line through the _l_. It may be for {syng}u{ler}, _singulus_, _i._
_unus per se_, sunderly, vocab. in _Rel. Ant._ v. 1, p. 9,
col. 1.]
[Footnote 275: _Credence as creance_ ... a taste or essay taken of
another man’s meat. Cotgrave.]
[Footnote 276: Compare _The Boke of Curtasye_, l. 495-8,
No mete for mo{n} schall{e} sayed be
Bot for kynge or prynce or duke so fre;
For heiers of paraunce also y-wys
Mete shall{e} be seyed.]
[Footnote 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.]
[Footnote 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).]
* * * * *
* * * *
* * * * *
NOTES.
[Transcriber’s Note:
Numbering of linenotes does not always correspond exactly to a word’s
place in the main text. References that are off by only a line or two
have not been corrected.]
l. 11-12. John Russell lets off his won’t-learns very easily. Willyam
Bulleyn had a different treatment for them. See the extract from him on
“Boxyng & Neckweede” after these _Notes_.
l. 49. See the interesting “Lord Fairfax’s Orders for the Servants of
his Houshold” [after the Civil Wars], in Bishop Percy’s notes to the
Northumberland Household Book, p. 421-4, ed. 1827.
l. 51. Chip. ‘other .ij. pages ... them oweth to chippe bredde, but not
too nye the crumme.’ _H. Ord._ p. 71-2. The “Chippings of
Trencher-Brede” in Lord Percy’s household were used “for the fedyinge of
my lords houndis.” _Percy H. Book_, p. 353. [[“_Non comedas crustam,
colorem quia gignit adustam_ ... the Authour in this Text warneth vs, to
beware of crusts eating, because they ingender a-dust cholor, or
melancholly humours, by reason that they bee burned and dry. And
therefore great estates the which be [_orig._ the] chollerick of nature,
cause the crustes aboue and beneath to be chipped away; wherfore the
pith or crumme should be chosen, the which is of a greater nourishment
then the crust.” _Regimen Sanitatis Salerni_, ed. 1634, p. 71. Fr.
_chapplis_, bread-chippings. Cotgrave.]]
l. 52. _Trencher._ The College servant ‘Scrape Trencher,’ R. Holme, Bk.
III., Chap. iv., p. 099 [199], notes the change of material from bread
to wood. [[Note renamed and moved from l. 94; see Corrigenda]]
l. 56. _Trencher bread._ ITEM that the _Trencher Brede_ be maid of the
Meale as it cummyth frome the Milne. _Percy Household Book_, p. 58.
l. 66. Cannell, a Spout, a tap, a cocke in a conduit. _Epistomium. Vne
canelle, vn robinet._ Baret.
l. 68. Faucet. Also he [the yeoman of the Butler of Ale] asketh
allowaunce for tubbys, treyes, and _faucettes_, occupied all the yeare
before. _H. Ord._ p. 77.
l. 74. _Figs._ A. Borde, _Introduction_, assigns the gathering of figs
to “the Mores whych do dwel in Barbary,” ... “and christen men do by
them, & they wil be diligent and wyl do al maner of seruice, but they be
set most comonli to vile things; they be called slaues, thei do gader
grapes and _fygges_, and with some of the _fygges_ they wyl wip ther
tayle, & put them in the frayle.” Figs he mentions under Judæa. “Iury is
called y^e lande of Iude, it is a noble countre of ryches, plenty of
wine & corne ... _Figges_ and Raysions, & all other frutes.” In his
_Regyment_, fol. M. iii., Borde says of ‘Fygges ... They doth stere a
man to veneryous actes, for they doth auge and increase the seede of
generacion. And also they doth prouoke a man to sweate: wherfore they
doth ingendre lyce.’
ll. 74-95. _Chese._ ‘there is iiij. sortes of Chese, which is to say,
grene Chese, softe chese, harde chese, or spermyse. Grene chese is not
called grene by y^e reason of colour, but for y^e newnes of it, for the
whay is not half pressed out of it, and in operacion it is colde and
moyste. Softe chese not to new nor to olde, is best, for in operacion it
is hote and moyste. Harde chese is hote and drye, and euyll to dygest.
Spermyse is a Chese the whiche is made with curdes and with the Iuce of
herbes.... Yet besydes these .iiij natures of chese, there is a chese
called a Irweue [rewene, ed. 1567] chese, the whiche, if it be well
ordered, doth passe all other cheses, none excesse taken.’ A. Borde,
_Reg._ fol. I. i. See note on l. 85.
l. 77. In his chapter _Of Prunes and Damysens_, Andrew Borde says, Syxe
or seuen Damysens eaten before dyner, be good to prouoke a ma{n}nes
appetyde; they doth mollyfie the bely, and be abstersyue, the skynne and
the stones must be ablated and cast away, and not vsed. _Regyment_, N.
i. b. [[Note renamed and moved from l. 177; see Corrigenda]]
l. 78, 83. The Bill-berry or _Windberry_, R. Holme, Bk. II., p. 52, col.
1; p. 79, col. 1; three Wharl Berries or Bill-Berries ... They are
termed Whortle Berries or _Wind Berries_, p. 81, col. 2. § xxviii. See
the prose Burlesques, _Reliq. Antiq._, v. 1, p. 82. Why hopes thu nott
for sothe that ther stode wonus a coke on Seynt Pale stepull toppe, and
drewe up the strapuls of his brech. How preves thu that? Be all the
.iiij. doctors of _Wynbere hylles_, that is to saye, Vertas, Gadatryme,
Trumpas, and Dadyltrymsert.
l. 79. _Fruits._ These officers make provysyons in seasons of the yere
accordynge for fruytes to be had of the Kinges gardynes withoute prises;
as cherryes, peares, apples, nuttes greete and smalle, for somer season;
and lenten, wardens, quinces and other; and also of presentes gevyn to
the Kinge; they be pourveyours of _blaundrelles_, pepyns, and of all
other fruytes. _H. Ord._ p. 82.
l. 80. Mr Dawson Turner’s argument that the “ad album pulverem” of the
Leicester Roll, A.D. 1265, was white sugar pounded (Pref. to Household
Expenses, ed. 1841, p. li., proves only that the _xiiij lib. Zucari_
there mentioned, were not bought for making _White powder_ only.
ll. 81-93. _Crayme._ ‘Rawe crayme undecocted, eaten with strawberyes, or
hurttes, is a rurall mannes ba{n}ket. I haue knowe{n} such bankettes
hath put me{n} i{n} ieobardy of theyr lyues.’ A. Borde, _Regyment_, fol.
I. ij.
l. 82, l. 93. Junket. The auncient manner of grateful suitors, who,
hauing prevailed, were woont to present the Judges, or the Reporters, of
their causes, with Comfets or other _Jonkets_. Cotgrave, w. _espice_.
l. 85. Cheese. Whan stone pottes be broken, what is better to glew them
againe or make them fast, nothing like the Symunt made of Cheese; know
therfore it will quickly build a stone in a drie body, which is ful of
choler adust. And here in Englande be diuers kindes of Cheeses, as Suff.
Essex, Banburie .&c. according to their places & feeding of their
cattel, time of y^e yere, layre of their Kine, clenlinesse of their
Dayres, quantitie of their Butter; for the more Butter, the worse
Cheese. _Bullein_, fol. lxxxv.
l. 89. _Butter._ A. Borde, _Introduction_, makes the _Flemynge_ say,
Buttermouth Flemyng, men doth me call.
Butter is good meate, it doth relent the gall.
[[Note on l. 52 originally printed here: see Corrigenda.]]
l. 94. _Posset_ is hot Milk poured on Ale or Sack, having Sugar, grated
Bisket, Eggs, with other ingredients boiled in it, which goes all to a
Curd. R. Holme.
l. 94. _Poset_ ale is made with hote mylke and colde ale; it is a
temperate drynke. A. Borde, _Reg. G._ iij.
l. 105. Hot wines & sweet or confectioned with spices, or very strong
Ale or Beere, is not good at meales, for thereby the meat is rather
corrupted then digested, and they make _hot and stinking vapours_ to
ascend vp to the braines. Sir Jn. Harrington. _Pres. of Health_, 1624,
p. 23.
l. 109. Reboyle. ‘If any wynes be corrupted, _reboyled_, or unwholsome
for mannys body, then by the comtroller it to be shewed at the counting
bourde, so that by assent all suche pypes or vesselles defectife be
dampned and cast uppon the losses of the seyd chiefe Butler.’ _H. Ord._
p. 73.
l. 109. Lete, leek. ‘Purveyours of Wyne ... to ride and oversee the
places there as the Kinges wynes be lodged, that it be saufely kept from
peril of _leeking_ and breaking of vessels, or lacke of hoopinge or
other couperage, and all other crafte for the rackinge, coynynge,
rebatinge, and other salvations of wynes, &c.’ _H. Ord._ p. 74.
SWETE WYNES, p. 8, l. 118-20.[*]
[Footnote *: See _Maison Rustique_ or The Country Farme, p. 630-1,
as to the qualities of Sweet Wines.]
α. Generally:
Halliwell gives under _Piment_ the following list of wines from MS.
Rawlinson. C. 86.
_Malmasyes_, _Tires_, and _Rumneys_,
With _Caperikis_, Campletes[†], and _Osueys_,
_Vernuge_, _Cute_, and _Raspays_ also,
Whippet and Pyngmedo, that that ben lawyers therto;
And I will have also wyne de Ryne,
With new maid _Clarye_, that is good and fyne,
_Muscadell_, _Terantyne_, and _Bastard_,
With _Ypocras_ and _Pyment_ comyng afterwarde.
MS. Rawl. C. 86.
[Footnote †: See _Campolet_ in “The Boke of Keruyng.”]
And under _Malvesyne_ this:
Ye shall have Spayneche wyne and Gascoyne,
_Rose coloure_, whyt, _claret_, rampyon,
_Tyre_, _capryck_, and _malvesyne_,
Sak, _raspyce_, alycaunt, _rumney_,
_Greke_, _ipocrase_, new made _clary_,
Suche as ye never had.
Interlude of the Four Elements (no date).
Of the wine drunk in England in Elizabeth’s time, Harrison (Holinshed’s
Chron. v. 1, p. 167, col. 2, ed. 1586) says, “As all estates doo exceed
herin, I meane for strangenesse and number of costlie dishes, so these
forget not to vse the like excesse in wine, in so much as there is no
kind to be had (neither anie where more store of all sorts than in
England, although we have none growing with us, but yearlie to the
proportion of 20,000 or 30,000 tun and vpwards, notwithstanding the
dailie restreincts of the same brought over vnto vs) wherof at great
meetings there is not some store to be had. Neither do I meane this of
small wines onlie, as _Claret_, White, Red, French, &c., which amount to
about fiftie-six sorts, according to the number of regions from whence
they come: but also of the thirtie kinds of Italian, Grecian, Spanish,
Canarian, &c., whereof _Vernage_, _Cate_, _pument_, _Raspis_,
_Muscadell_, _Romnie_, _Bastard_, _Tire_, _Oseie_, _Caprike_, _Clareie_,
and _Malmesie_, are not least of all accompted of, bicause of their
strength and valure. For as I haue said in meat, so the stronger the
wine is, the more it is desired, by means wherof in old time, the best
was called _Theologicum_, because it was had from the cleargie and
religious men, vnto whose houses manie of the laitie would often send
for bottels filled with the same, being sure that they would neither
drinke nor be serued of the worst, or such as was anie waies mingled or
brued by the vintener: naie the merchant would haue thought that his
soul{e} should haue gone streight-waie to the diuell, if he should haue
serued them with other than the best.”
On Wine, see also Royal Rolls, B.M. 14 B. xix.
β. Specially: The following extracts are from Henderson’s _History of
Ancient and Modern Wines_, 1824, except where otherwise stated:--
1. _Vernage_ was a red wine, of a bright colour, and a sweetish and
somewhat rough flavour, which was grown in Tuscany and other parts of
Italy, and derived its name from the thick-skinned grape, _vernaccia_
(corresponding with the _vinaciola_ of the ancients), that was used in
the preparation of it (See Bacci. Nat. Vinor. Hist., p. 20, 62). It is
highly praised by Redi.[*]
[Footnote *: Vernage was made in the Genoese territory. The best
was grown at San Gemignano, and in Bacci’s time was in great
request at Rome. The wine known as Vernaccia in Tuscany was always
of a white or golden colour. _Henderson_, p. 396.]
2. _Vernagelle_ is not mentioned by Henderson. The name shows it to have
been a variety of Vernage.
3. l. 118. _Cute._ “As for the _cuit_ named in Latin Sapa, it commeth
neere to the nature of wine, and in truth nothing els it is, but Must or
new wine boiled til one third part and no more do remain; & this _cuit_,
if it be made of white Must is counted the better.” _Holland’s Plinies
Nat. Hist._, p. 157. “(of the dried grape or raisin which they call
Astaphis).... The sweet _cuit_ which is made thereof hath a speciall
power and virtue against the Hæmorrhois alone, of all other serpents,”
p. 148. “Of new pressed wine is made the wine called _Cute_, in Latin,
_Sapa_; and it is by boiling the new pressed wine so long, as till that
there remaine but one of three parts. Of new pressed wine is also made
another _Cute_, called of the Latines _Defrutum_, and this is by boiling
of the new wine onely so long, as till the halfe part be consumed, and
the rest become of the thicknesse of honey.” _Maison Rustique_, p. 622.
‘Cute. A.S. _Cæren_, L. _carenum_, wine boiled down one-third, and
sweetened.’ Cockayne, Gloss. to Leechdoms.
4. _Pyment._ In order to cover the harshness and acidity common to the
greater part of the wines of this period, and to give them an agreeable
flavour, it was not unusual to mix honey and spices with them. Thus
compounded they passed under the generic name of _piments_,[†] probably
because they were originally prepared by the _pigmentarii_ or
apothecaries; and they were used much in the same manner as the
_liqueurs_ of modern times. _Hend._ p. 283.
[Footnote †: See the recipe for making Piment in Halliwell’s
Dictionary, s.v.]
The varieties of Piment most frequently mentioned are the
_Hippocras & Clarry._ The former was made with either white or red wine,
in which different aromatic ingredients were infused; and took its name
from the particular sort of bag, termed Hippocrates’s Sleeve, through
which it was strained.... _Clarry_, on the other hand, which (with wine
of _Osey_) we have seen noticed in the Act 5 Richard II. (St. 1, c. 4,
_vin doulce, ou clarre_), was a claret or mixed wine, mingled with
honey, and seasoned in much the same way, as may be inferred from an
order of the 36th of Henry III. respecting the delivery of two casks of
white wine and one of red, to make _Clarry_ and other liquors for the
king’s table at York (duo dolia albi vini et garhiofilacum et unum
dolium rubri vini ad _claretum_ faciend{um}). _Henderson_, p. 284.
_Hippocras_, vinum Aromaticum. Withals. “Artificiall stuffe, as
_ypocras_ & wormewood wine.” _Harrison, Descr. Brit._, p. 167, col. 2,
ed. 1586.
_Raspice._ “Vin Rapé,” says Henderson, p. 286, note _y_, “a rough
sweetish red wine, so called from its being made with unbruised grapes,
which, having been freed from the stalks, are afterwards fermented along
with them and a portion of other wine.”[*] Ducange has _Raspice._
RASPATICIUM, Ex racemis vinum, cujus præparationem tradit J. Wecker.
Antidot. special. lib. 2, § 6, page 518 et 519. Paratur autem illud ex
_raspatiis_ et vinaceis, una cum uvis musto immissis. _Raspatia_ itaque
sunt, quæ Varroni et Columellæ _scopi, scopiones_, si bene legitur; unde
nostrum _Raste. Ducange_, ed. 1845. _Raspecia_ ...Sed ex relato longiori
contextu palam est, _Raspeciam_ nihil aliud esse quam vinum mixtis
acinis aliisve modis renovatum, nostris vulgo _Râpé_; hujuscemodi enim
vinum alterationi minus obnoxium est, ut hic dicitur de _Raspecia_. Vide
mox _Raspetum_, Vinum _recentatum_, Gallis _Raspé_. Charta Henrici Ducis
Brabantiæ pro Communia Bruxellensi ann. 1229: _Qui vinum supra uvas
habuerit, quod _Raspetum_ vocatur, in tavernis ipsum vendere non
potest._ Vide _Recentatum_. Ducange, ed. 1845.
[Footnote *: Besides this meaning of _rapé_ (same as _raspé_),
Cotgrave gives first “A verie small wine comming of water cast
uppon the mother of grapes which have been pressed!”]
The highly-praised _Raspatum_ of Baccius, p. 30-2, of which, after
quoting what Pliny says of secondary wines, he declares, “id primùm
animaduerti volumus à nostra posteritate, quod Lora Latinorum, qua{m}
deuterium cum Græcis, et secundarium Vinum dixit Plinius, δευτερία, seu
ποτιμὸν Dioscorides, quodque τρυγὸν vocauit Galenus, cum Aquatis quibus
hodie vtimur in tota Italia, & cum nouo genere, quod à delectabili in
gustu asperitate, _Rasputum_ vocat; similem omnes hæ Voces habent
significantiam factitii .s. ex aqua Vini. p. 30. Quod uini genus in
Italia, ubi alterius uini copia non sit, parari simpliciter consuevit
colore splendido rubentis purpuræ, sapore austero, ac dulcacido primis
mensibus mox tamen exolescente, p. 31-2, &c.” _Raspice_ was also a name
for Raspberries. Item, geuene to my lady Kingstone s{er}u{au}nte
bringing Strawberes and _Respeces_ to my lad{ys} grace xij d. _Privy
Purse Expenses of the Princess Mary_, p. 31; and in his Glossary to this
book Sir F. Madden says, ‘In a closet for Ladies 12mo. London, 1654, is
a receipt “To preserve _Raspices_,” and they are elsewhere called
“_Raspisberries_.” See “Delights for Ladies,” 12mo. 1654.’
6. _Muscadelle of Grew: Bastard: Greke: Malvesyn._ “The wines which
Greece, Languedoc, and Sapine doe send vs, or rather, which the
delicacie and voluptuousnesse of our French throats cause to be fetched
from beyond the Sea, such as are Sacks, _Muscadels_ of Frontignan,
_Malmesies_, _Bastards_ (which seeme to me to be so called, because they
are oftentimes adulterated and falsified with honey, as we see wine
Hydromell to be prepared) and Corsick wines, so much vsed of the
Romanes, are very pernicious unto vs, if we vse them as our common
drinke. Notwithstanding, we proue them very singular good in cold
diseases ... but chiefly and principally Malmesey.” Stevens and
Liebault’s _Maison Rustique_, or The Countrey Farme, by R. Surflet,
reviewed by Gerv. Markham, 1616. _Muscadell_, vinum apianum. Withals.
Mulsum, _wine and honie sodden together, swiete wine, basterde or
Muscadell_. Withals. William Vaughan says, “Of Muscadell, Malmesie, and
browne Bastard. These kindes of wines are onely for maried folkes,
because they strengthen the back.” _Naturall and Artificial Directions
for Health_, 1602, p. 9.
Andrewe Borde, of Physicke, Doctor, in his Regyment or Dyetary of helth
made in Mou{n}tpylior, says, “Also these hote wynes, as Malmesey, wyne
corse, wyne greke, Romanyke, Romney, Secke, Alygaune, Basterde, Tyre,
Osaye, Muscadell, Caprycke, Tynt, Roberdany, with other hote wynes, be
not good to drynke with meate, but after mete and with Oysters, with
Saledes, with fruyte, a draughte or two may be suffered ... Olde men may
drynke, as I sayde, hygh wynes at theyr pleasure. Furthermore all swete
wynes, and grose wynes, doth make a man fatte.”
7. _Rompney._ Henderson, p. 288, says, “Another of the above-mentioned
wines (in _the Squire of Low Degree_) designated by the name of the
grape, was the Romenay, otherwise Romenay, Rumney, Romaine, or Romagnia.
That it could not be the produce of the Ecclesiastical State, as the two
last corruptions of the word would seem to imply, may be safely averred;
for at no period, since the decline of the empire, has the Roman soil
furnished any wines for exportation; and even Bacci, with all his
partiality, is obliged to found his eulogy of them on their ancient
fame, and to confess that, in his time, they had fallen into disrepute.”
He argues also against the notion that this wine came from Romana in
Aragon, and concludes that it was probably a Greek wine, as Bacci (_Nat.
Vin. Hist._ p. 333) tells us that the wine from the Ioinan Islands and
adjoining continent was called in Italian _Romania_,--from the Saracen
_Rum-ili_. Now this is all very well, but how about the name of _Rompney
of Modene_ or Modena, just outside the Western boundary of the
Romagna,--not Meudon, in France, “amongst all the wines which we use at
Paris, as concerning the red, the best are those of Coussy, Seure,
Vaunes, and _Meudon_.” Maison Rustique, p. 642.--Who will hold to John
Russell, and still consider _Romney_ an Italian wine? _Rumney_, vinum
resinatum. Withals.
8. _Bastard._ Henderson argues against the above-quoted (No. 6)
supposition of Charles Etienne’s (which is supported by Cotgrave’s _Vin
miellé_, honied wine, _bastard_, Metheglin, sweet wine), and adopts
Venner’s account (_Via Recta ad Vitam Longam_), that “Bastard is in
virtue somewhat like to muskadell, and may also in stead thereof be
used; it is in goodness so much inferiour to muskadell, as the same is
to malmsey.” It took its name, Henderson thinks, from the grape of which
it was made, probably a bastard species of muscadine. “One of the
varieties of vines now cultivated in the Alto Douro, and also in
Madeira, is called _bastardo_, and the must which it yields is of a
sweetish quality.” Of the Bastard wine there were two sorts,--white and
brown (brown and white bastard, _Measure for Measure_, Act iii. sc. 2),
both of them, according to Markham’s report, “fat and strong; the tawny
or brown kind being the sweetest.” In _The Libelle of Englysch Polycye_,
A.D. 1436 (Wright’s _Political Songs_, v. 2, p. 160), ‘wyne bastarde’ is
put among the commodyetees of Spayne.
9. _Tire_, if not of Syrian growth, was probably a Calabrian or Sicilian
wine, manufactured from the species of grape called _tirio_. _Tyre_,
vinum Tyrense, ex Tyro insula. Withals.
10. _Ozey._ Though this is placed among the “commodities of Portugal”
in some verses inserted in the first volume of Hackluyt’s Voyages,
p. 188--Her land hath wine, _osey_, waxe, and grain,--yet, says
Henderson, “a passage in Valois’ Description of France, p. 12, seems to
prove, beyond dispute, that _oseye_ was an Alsatian wine; _Auxois_ or
_Osay_ being, in old times, the name constantly used for Alsace. If
this conjecture is well-founded, we may presume that _oseye_ was a
luscious-sweet, or straw-wine, similar to that which is still made in
that province. That it was a rich, high-flavoured liquor is sufficiently
shown by a receipt for imitating it, which may be seen in Markham
(_English Housewife_, 1683, p, 115), and we learn from Bacci p. 350)
that the wines which Alsace then furnished in great profusion to England
as well as different parts of the continent, were of that description.
In the ‘Bataille des Vins’ we find the ‘Vin d’_Aussai_’ associated with
the growths of the Moselle.” _Osey_ is one ‘Of the commoditees of
Portingalle,’ _Libelle_, p. 163.
11. _Torrentyne of Ebrew._ Is this from Tarentum, Tarragon, or Toledo?
Whence in Ebrew land did our forefathers import wine? Mr G. Grove says,
“I should at first say that Torrentyne referred to the wine from some
wady (Vulgate, _torrens_) in which peculiarly rich grapes grew, like the
wady of Eschcol or of Sorek; but I don’t remember any special valley
being thus distinguished as ‘_The_ Torrent’ above all others, and the
vineyards are usually on hill-sides, not in vallies.”
12. _Greke Malevesyñ._ “The best dessert wines were made from the
Malvasia grape; and Candia, where it was chiefly cultivated, for a long
time retained the monopoly,” says Henderson. He quotes Martin Leake to
explain the name. Monemvasia is a small fortified town in the bay of
Epidaurus Limera. “It was anciently a promontory called Minoa, but is
now an island connected with the coast of Laconia by a bridge. The name
of _Monemvasia_, derived from the circumstances of its position (μόνη
ἐμβασία, single entrance), was corrupted by the Italians to _Malvasia_;
and the place being celebrated for the fine wines produced in the
neighbourhood, _Malvasia_ changed to _Malvoisie_ in French, and
_Malmsey_ in English came to be applied to many of the rich wines of the
Archipelago, Greece, and other countries.” (_Researches in Greece_,
p. 197.) _Maulmsey_, vinum creticum, vel creteum. Withals.
13. _Caprik_ may have been a wine from the island of Capri, or Cyprus.
14. _Clarey._ See above under _Pyment_, and the elaborate recipe for
making it, in Household Ordinances, p. 473, under the heading “Medicina
optima et experta pro Stomacho et pro Capite in Antiquo hominem.”
_Claret Wine_, vinum sanguineum subrubrum, vel rubellum. Withals. “The
seconde wine is pure _Claret_, of a cleare Iacent, or Yelow choler; this
wine doth greatly norish and warme the body, and it is an holsome wine
with meate.” _Bullein_, fol. xj.
l. 122. _Spice_; l. 171. _Spicery._ Of “The commoditees and nyoetees of
Venicyans and Florentynes,” the author of the Libelle says, p. 171,
The grete galees of Venees and Florence
Be wel ladene wyth thynges of complacence,
Alle _spicerye and of grocers ware_,
_Wyth swete wynes_, alle maners of cheffare,
Apes, and japes, and marmusettes taylede,
Nifles, trifles, that litelle have availede,
And thynges wyth which they fetely blere oure eye,
Wyth thynges not enduryng that we bye.
l. 123. _Turnsole._ Newton’s Herbal, plate 49, gives Yellow Turnsole
G(erarde), the Colouring Turnsole P(arkinson).
l. 123. _Tornesole. Achillea tormentosa_, A.S. _Solwherf_. ‘This wort
hath with it some wonderful divine qualities, that is, that its blossoms
turn themselves according to the course of the sun, so that the blossoms
when the sun is setting close themselves, and again when he upgoeth,
they open and spread themselves.’ _Leechdoms_, ed. Cockayne, v. 1,
p. 155.
l. 123, 141. _Granes_ are probably what are now called “Granes of
Paradise,” small pungent seeds brought from the East Indies, much
resembling Cardamum seeds in appearance, but in properties approaching
nearer to Pepper. See Lewis’s _Materia Medica_, p. 298; in _North. H.
Book_.
l. 131-2. I cannot identify these three sorts of Ginger, though Gerarde
says: “Ginger groweth in Spaine, Barbary, in the Canary Islands, and the
Azores,” p. 6. Only two sorts of Ginger are mentioned in Parkinson’s
Herbal, p. 1613. ‘Ginger grows in China, and is cultivated there.’
Strother’s Harman, 1727, v. 1, p. 101.
l. 141. Peper. “Pepir blake” is one of the commoditees of the Januays
(or Genoese). _Libelle_, p. 172.
[[Note on l. 77 originally printed here: see Corrigenda.]]
l. 178. _Ale._ See the praise of the unparalleled liquor called Ale,
Metheglin, &c., in Iohn Taylor’s _Drink and Welcome_, 1637. In his
_Regiment_, A. Borde says, “Ale is made of malte and water; and they the
whiche do put any other thynge to ale than is rehersed, except yest,
barme, or goddes good,[*] [†] doth sophysticall there ale. Ale for an
Englysshe man is a naturall drynke. Ale muste haue these properties, it
must be fresshe and cleare, it muste not be ropy, nor smoky, nor it
muste haue no werte nor tayle. Ale shulde not be dronke under .v. dayes
olde. Newe Ale is vnholsome for all men. And sowre ale, and dead ale,
and ale the whiche doth stande a tylte, is good for no man. Barly malte
maketh better Ale than Oten malte or any other corne doth: it doth
ingendre grose humours: but it maketh a man stronge.
[Footnote *: Halliwell says it means _yeast_. It cannot do so
here.]
[Footnote †: This, and _barme_, and _bargood_ (= beer-good) are
only equivalents for ‘yeast.’ Goddes-good was so called ‘because
it cometh of _the_ grete grace of God’: see the following extract,
sent me by Mr Gillett, from the Book of the Corporate Assembly of
Norwich, 8 Edw. IV.:
“The Maior of this Cite com{m}aundeth on the Kynges bihalve, y^t
alle man{er} of Brewers y^t shall brewe to sale w^tynne this
Cite, kepe y^e assise accordyn to y^e Statute, & upon peyne
ordeyned. And wheras berme, otherwise clepid goddis good,
w^toute tyme of mynde hath frely be goven or delyv{er}ed for
brede, whete, malte, egges, or other honest rewarde, to y^e
valewe only of a ferthyng at y^e uttermost, & noon warned,
bicause it cometh of y^e grete grace of God, Certeyn p{er}sons
of this Cite, callyng themselves com{m}on Brewers, for their
singler lucre & avayll have nowe newely bigonne to take money
for their seid goddis good, for y^e leest parte thereof, be it
never so litle and insufficient to s{er}ve the payer therefore,
an halfpeny or a peny, & ferthermore exaltyng y^e p{ri}ce of y^e
seid Goddis good at their p{ro}p{e}r will, ageyns the olde &
laudable custome of alle Englande, & sp{eci}ally of this Cite,
to grete hurte & slaunder of y^e same Cite. Wherefore it is
ordeyned & provided, That no man{er} of brewer of this Cite
shall from this time foorth take of eny p{er}son for lyvering,
gevyng, or grauntyng of y^e s^d goddis good, in money nor other
rewarde, above y^e valewe of a ferthyng. He shall, for no malice
feyned ne sought, colour, warne, ne restregne y^e s^d goddis
good to eny p{er}sone y^t will honestly & lefully aske it, &
paye therefore y^e valewe of a ferthyng, &c.”]
Beere is made of malte, of hoppes, and water. It is a naturall drynke
for a doche man. And nowe of late dayes [1557 ?] it is moche vsed in
England to the detryment of many Englysshe men; specyally it kylleth
them the whiche be troubled with the Colycke and the stone, and the
strayne coylyon; for the drynke is a cold drynke. Yet it doth make a man
fatte, and doth inflate the belly, as it doth appere by the doche mennes
faces and belyes.” A. Borde, _Regyment_, fol. G. ii.
l. 194. Neck-towel. The _neck-towelles_ of the pantrey, ewerye,
confectionarye, comters, hangers, liggers, and all that is the Kinges
stuffe. _H. Ord._ p. 85.
l. 201. _Salts._ Other two groomes in this office [of Panetry] to help
serve the hall, or other lordes, in absence of the yoman, and to cutte
trenchours, to make _saltes_, &c. _H. Ord._, p. 71.
l. 213. Raynes. Towelles of _raygnes_, towelles of worke, and of playne
clothe. _H. Ord._, pp. 72, 84.
l. 237. _The Surnape._ In the Articles ordained by King Henry VII. for
the Regulation of his Household, 31 Dec., 1494, are the following
directions, p. 119.
As for the Sewer and Usher, and laying of the Surnape.
The sewer shall lay the surnape on the board-end whereas the bread and
salte standeth, and lay forth the end of the same surnape and towell;
then the usher should fasten his rodd in the foresaid surnape and
towell, and soe drawing it downe the board, doeing his reverence afore
the Kinge till it passe the board-end a good way, and there the sewer
kneeling at the end of the board, and the usher at the other, stretching
the said surnape and towell, and soe the usher to laie upp the end of
the towell well on the boarde, and rise goeing before the Kinge, doeing
his reverence to the King on the same side the surnape bee gone uppon,
and on that side make an estate with his rodd; and then goeing before
the Kinge doeing his reverence, and soe make another estate on the other
side of the King, and soe goeing to the boards end againe, kneele downe
to amend the towell, that there bee noe wrinkles save the estates; and
then the usher doeing his due reverence to the King; goeing right before
the Kinge with his rodd, the side of the same towell there as the bason
shall stand; and doeing his reverence to the Kinge, to goe to the boards
end againe; and when the King hath washed, to bee ready with his rodd to
putt upp the surnape and meete the sewer against the Kinge, and then the
sewer to take it upp. (The French name was _Serre-nape_.)
l. 253. _State._ Divers Lords and _Astates_, p. 155; divers _astates_
and gentils, p. 160. _Wardrobe Accounts of King Edward IV_.
l. 262. The Pauntry Towells, _Purpaynes_, Coverpaynes, Chipping-knyffs.
Percy or Northumberland Hd. Book, p. 387.
l. 277. _Symple Condicions._ Compare these modern directions to a
serving man: “While waiting at dinner, never be picking your nose, or
scratching your head, or any other part of your body; neither blow your
nose in the room; if you have a cold, and cannot help doing it, do it on
the outside of the door; but do not sound your nose like a trumpet, that
all the house may hear when you blow it; still it is better to blow your
nose when it requires, than to be picking it and snuffing up the
_mucus_, which is a filthy trick. Do not yawn or gape, or even sneeze,
if you can avoid it; and as to hawking and spitting, the name of such a
thing is enough to forbid it, without a command. When you are standing
behind a person, to be ready to change the plates, &c., do not put your
hands on the back of the chair, as it is very improper; though I have
seen some not only do so, but even beat a kind of tune upon it with
their fingers. Instead of this, stand upright with your hands hanging
down or before you, but not folded. Let your demeanour be such as
becomes the situation which you are in. Be well dressed, and have light
shoes that make no noise, your face and hands well washed, your
finger-nails cut short and kept quite clean underneath; have a
nail-brush for that purpose, as it is a disgusting thing to see black
dirt under the nails. Let the lapels of your coat be buttoned, as they
will only be flying in your way.” 1825. T. Cosnett. Footman’s Directory,
p. 97-8. Lord A. Percy’s Waiters were changed every quarter. See the
lists of them in the _Percy Household Book_, p. 53-4.
l. 280. Lice. See Thomas Phaire’s Regiment of Life, The boke of
Chyldren, H. h. 5; and A. Borde’s Introduction, of the Irishe man,
Pediculus other whyle do byte me by the backe,
Wherfore dyvers times I make theyr bones cracke.
And of the people of Lytle Briten,
Although I iag my hosen & my garment round abowt,
Yet it is a vantage to pick _pendiculus_ owt.
[Transcriber’s Note:
Line note “67/991”, originally printed here, has been renamed
“l. 991” and moved to the appropriate location.]
l. 300. Jet.
Rogue why Winkest thou,
Jenny why _Jettest_ thou.
are among R. Holme’s Names of Slates, Bk. III. ch. v. p. 265, col. 1.
l. 328. Forks were not introduced into England till Coryat’s time. See
his _Crudities_ p. 90-1, 4to. London, 1611, on the strange use of the
Fork in Italy. “I observ’d a custom in all those Italian Cities and
Townes through the which I passed, that is not used in any other country
that I saw in my travels, neither do I thinke that any other nation of
Christendome doth use it, but only Italy. The Italian and also most
Strangers that are comorant in Italy, doe always at their meals use a
_Little Forke_ when they cut their meat.” Percy’s notes, p. 417-18,
North. H. Book.
l. 348-9. Fumositees. But to wash the feete in a decoction of Baye
leaues, Rosemary, & Fenel, I greatly disalow not: for it turneth away
from the head vapours & _fumes_ dimming and ouercasting the mynde. Now
the better to represse _fumes_ and propulse vapours fro{m} the Brain, it
shalbe excelle{n}t good after Supper to chaw w{i}t{h} the teeth (the
mouth being shut) a few graynes of Coriander first stieped in veneiger
wherin Maiora{m} hath bin decocted, & the{n} thinly crusted or couered
ouer w{i}t{h} Sugar. It is scarrce credible what a special co{m}moditye
this bri{n}geth to y^e memory. No lesse vertuous & soueraign is the
co{n}fection of Conserue of Quinces. Quinces called _Diacidonion_, if a
prety quantity thereof be likewise taken after meate. For it disperseth
_fumes_, & suffreth not vapours to strike vpwarde, T. Newton, _Lemnie’s
Touchstone_, ed. 1581, fol. 126. See note on l. 105 here.
l. 358. _Forced_ or _Farced_, a Forced Leg of Mutton, is to stuff or
fill it (or any Fowl) with a minced Meat of Beef, Veal, &c., with Herbs
and Spices. _Farcing_ is stuffing of any kind of Meats with Herbs or the
like; some write it _Forsing_ and Farsing. To _Farce_ is to stuff
anything. R. Holme.
l. 378. Brawn. In his chapter on Pygge, Brawne, Bacon, Andrew Borde says
of bacon as follows: “Bacon is good for Carters, and plowe men, the
which be euer labouryng in the earth or dunge; but & yf they haue the
stone, and vse to eate it, they shall synge ‘wo be to the pye!’
Wherefore I do say that coloppes and egges is as holsome for them as a
talowe candell is good for a horse mouth, or a peece of powdred Beefe is
good for a blere eyed mare. Yet sensuall appetyde must haue a swynge at
all these thynges, notwithstandynge.” _Regyment_, fol. K. iii. b.
l. 382 & l. 515. _Venison._ I extract part of Andrewe Borde’s chapter on
this in his _Regyment_, fol. K. 4, b.
¶ Of wylde Beastes fleshe.
¶ I haue gone rounde about Chrystendome, and ouerthwarte Chrystendome,
and a thousande or two and moore myles out of Chrystendome, Yet there is
not so moche pleasure for Harte and Hynde, Bucke and Doe, and for
Roo-Bucke and Doe, as is in Englande lande: and although the flesshe be
dispraysed in physicke, _I praye God to sende me parte of flesshe to
eate, physicke notwithstanding_ ... all physicions (phyon suchons,
_orig._) sayth that Venson ... doth ingendre colorycke humours; and of
trueth it doth so: Wherefore let them take the skynne, and let me haue
the flesshe. I am sure it is a Lordes dysshe, and I am sure it is good
for an Englysheman, for it doth anymate hym to be as he is: whiche is
stronge and hardy. But I do aduertyse euery ma{n}, for all my wordes,
not to kyll and so to eate of it, excepte it be lawfully, for it is a
meate for great men. And great men do not set so moche by the meate, as
they doth by the pastyme of kyllynge of it.
l. 393. _Chine_, the Back-bone of any Beast or Fish. R. Holme.
l. 397. Stock Dove, _Columba œnas_, Yarrell ii. 293.
Doues haue this propertie by themselues, to bill one another and kisse
before they tread. Holland’s Plinie, v. 1, p. 300.
l. 401. Osprey or Fishing Hawk (the Mullet Hawk of Christchurch Bay),
_Pandion Haliæëtus_, Y. i. 30.
l. 401, 482. Teal, _Anas crecca_, Y. iii. 282.
l. 402. Mallard or Wild Duck, _Anas boschas_, Y. iii. 265.
l. 421, 542. _Betowre._ Bittern, the Common, _Botaurus stellaris_, Y.
ii. 571. In the spring, and during the breeding season, the Bittern
makes a loud booming or bellowing noise, whence, probably, the generic
term _Botaurus_ was selected for it; but when roused at other times, the
bird makes a sharp, harsh cry on rising, not unlike that of a Wild
Goose. _Yarrell_, ii. 573. The Bittern was formerly in some estimation
as an article of food for the table; the flesh is said to resemble that
of the Leveret in colour and taste, with some of the flavour of wild
fowl. Sir Thomas Browne says that young Bitterns were considered a
better dish than young Herons ... ii. 574. ‘Hearon, Byttour, Shouelar.
Being yong and fat, be lightlier digested then the Crane, & y^e Bittour
sooner then the Hearon.’ Sir T. Eliot, _Castell of Health_, fol. 31.
l. 422. Heron. Holland (Plinie, p. 301) gives--1. A Criell or dwarfe
Heron; 2. Bittern; 3. Carion Heron, for Pliny’s--1. _Leucon_; 2.
_Asterias_; 3. _Pellon_.
l. 437. _Martins_ are given in the Bill of Fare of Archbp. Nevill’s
Feast, A.D. 1466, 3rd Course. R. Holme, p. 78.
l. 449. Cannell Bone. ‘Susclavier. Vpon the _kannell bone_; whence Veine
susclaviere. The second maine ascendant branch of the hollow veine.’
Cot.
l. 457. Compare _Rabbet Ronners_ 1 doz., 2 s., temp. Hen. VIII., a^o 33.
_H. Ord._ p. 223.
l. 492. _Custard_, open Pies, or without lids, filled with Eggs and
Milk; called also Egg-Pie. R. Holme.
See the Recipes for ‘Crustade Ryal,’ ‘Crustade’ (with Chikonys y-smete
or smal birdys), and ‘Crustade gentyle’ (with ground pork or veal), fol.
43, Harl. MS. 279. The Recipe for Crustade Ryal is, “Take and pike out
þe marow of bonys as hool as þou may. þen take þe bonys an seþe hem in
Watere or þat þe broþe be fat y-now. þen take Almaundys & wayssche hem
clene & bray hem, & temp{er} hem vppe w{i}t{h} þe fat broþe; þan wyl þe
mylke be broun. þen take pouder Canelle, Gyngere, & Suger, & caste
þer-on. þen take Roysonys of coraunce & lay in þe cofynne, & taylid
Datys & kyt a-long. þen take Eyroun a fewe y-straynid, & swenge among þe
Milke þe ȝolke. þen take the botmon of þe cofynne þer þe Marow schal
stonde, & steke þ{er} gret an long gobettys þ{er}on vppe ryȝt. & lat
bake a whyle. þen pore in comade þer-on halful, & lat bake, & whan yt
a-rysith, it is ynow, þen serue forth.”
Sir F. Madden in his note on _Frees_ pasties, in his Privy Purse
Expenses of the Princess Mary, p. 131, col. 1, says, “The different
species of Confectionary then in vogue are enumerated by Taylor the
Water Poet, in his Tract intitled ‘The Great Eater, or part of the
admirable teeth and stomack’s exploits of Nicholas Wood,’ &c., published
about 1610. ‘Let any thing come in the shape of fodder or eating-stuffe,
it is wellcome, whether it be Sawsedge, or _Custard_, or Eg-pye, or
Cheese-cake, or Flawne, or Foole, or Froyze,[*] or Tanzy, or Pancake, or
Fritter, or Flap iacke,[†] or Posset, or Galleymawfrey, Mackeroone,
Kickshaw, or Tantablin!’”
[Footnote *: Froize, or pancake, _Fritilla_, Frittur, rigulet.
Baret. _Omlet of Eggs_ is Eggs beaten together with Minced suet,
and so fried in a Pan, about the quantity of an Egg together, on
one side, not to be turned, and served with a sauce of Vinegar and
Sugar. An _Omlet_ or _Froise_. R. Holme.]
[Footnote †: Flapjack is “a fried cake made of butter, apples,
&c.” Jennings. It is not a pancake here, evidently. “Untill at
last by the skill of the cooke, it is transform’d into the forme
of a _flapjack_, which in our translation is cald a _pancake_.”
Taylor’s Jack-a-lent, i. p. 115, in Nares.]
l. 500, 706, 730. Pety Perueis. _Perueis_ should be _Perneis_, as the
Sloane MS. 1985 shows. Alter text accordingly. Under the head of _bake
Metis or Vyaunde Furneȝ_, in Harl. MS. 279, fol. 40 b, we have No. xiiij
_Pety Pernollys_. Take fayre Floure Cofyns. þen take ȝolkys of Eyroun &
trye hem fro þe whyte. & lat þe ȝolkys be al hole & noȝt to-broke. & ley
.iij. or .iiij. ȝolkys in a cofyn. and þan take marow of bonys, to or
.iij. gobettys, & cowche in þe cofynn. þen take pouder Gyngere, Sugre,
Roysonys of corau{n}ce, & caste a-boue, & þan kyuere þin cofyn w{i}t{h}
þe same past. & bake hem & frye hem in fayre grece & s{erve} f{orth}.
xx _Pety Peruaaunt_. Take fayre Flowre, Sugre, Safroun, an Salt. & make
þ{er}offe fayre past & fayre cofyng{is}. þan take fayre y-tryid ȝolkys
Raw & Sugre an pouder Gyngere, & Raysonys of Coraunce, & myncyd Datys,
but not to small. þan caste al þis on a fayre bolle, & melle al
to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece.
Harl. MS. 279.
l. 501, 701. _Powche_. I suppose this to be poached-egg fritters; but it
may be the other _powche_; ‘Take the Powche and the Lyno{ur} [? liver]
of haddok, codlyng, and hake.’ Forme of Cury, p. 47. Recipe 94.
l. 501. _Fritters_ are small Pancakes, having slices of Apples in the
Batter. R. Holme. Frutters, Fruter Napkin, and Fruter Crispin, were
dishes at Archbp. Nevill’s Feast, 7 Edw. IV. 1467-8 A.D.
l. 503. _Tansy Cake_ is made of grated Bread, Eggs, Cream, Nutmeg,
Ginger, mixt together and Fried in a Pan with Butter, with green Wheat
and Tansy stamped. R. Holme. ‘To prevent being Bug-bitten. Put a sprig
or two of _tansey_ at the bed head, or as near the pillow as the smell
may be agreeable.’ T. Cosnett’s Footman’s Directory, p. 292.
l. 504, 511, &c. _Leach_, a kind of Jelly made of Cream, Ising-glass,
Sugar, and Almonds, with other compounds (the later meaning, 1787). R.
Holme.
l. 517-18. _Potages._ All maner of liquyde thynges, as Potage, sewe and
all other brothes doth replete a man that eteth them with ventosyte.
_Potage is not so moche vsed in all Chrystendome as it is vsed in
Englande._ Potage is made of the licour in the whiche flesshe is sod in,
with puttynge to, chopped herbes, and Otmell and salte. A. Borde, _Reg._
fol. H. ii.
l. 517, 731. _Jelly_, a kind of oily or fat liquor drawn from Calves or
Neats feet boiled. R. Holme.
l. 519. _Grewel_ is a kind of Broth made only of Water, Grotes brused
and Currans; some add Mace, sweet Herbs, Butter and Eggs and Sugar: some
call it Pottage Gruel. R. Holme.
l. 521. _Cabages._ ’Tis scarce a hundred years since we first had
cabbages out of Holland; Sir Anthony Ashley, of Wiburg St Giles, in
Dorsetshire, being, as I am told, the first who planted them in England.
Jn. Evelyn, Acetaria, § 11. They were introduced into Scotland by the
soldiers of Cromwell’s army. 1854. Notes and Queries, May 6, p. 424,
col. 1.
l. 533. _Powdered_ is contrasted with _fresh_ in Household Ordinances:
‘In beef daily or moton, fresh, or elles all _poudred_ is more availe,
5d.’ _H. Ord._ p. 46. In Muffett (p. 173) it means pickled, ‘As
Porpesses must be baked while they are new, so Tunny is never good till
it have been long _pouldred_ with salt, vinegar, coriander, and hot
spices.’ In p. 154 it may be either salt or pickled; ‘Horne-beaks are
ever lean (as some think) because they are ever fighting; yet are they
good and tender, whether they be eaten fresh or _poudred_.’ _Powdered_,
says Nicolas, meant sprinkled over, and “powdered beef” i.e. beef
sprinkled with salt, is still in use. _Privy Purse expenses of Elizabeth
of Yorke, &c._, p. 254, col. 1. See note to l. 378, 689, here.
l. 535-688. _Chaudoun._ MS. Harl. 1735, fol. 18, gives this Recipe. Ԧ
Chaudo{n} sauz of swannes. ¶ Tak y^e issu of y^e swannes, & wasch{e} hem
wel, skoure y^e guttys w{i}t{h} salt, sethz al to-gidre. Tak of y^e
fleysch{e}; hewe it smal, & y^e guttys w{i}t{h} alle. Tak bred,
gynger{e} & galingale, Canel, grynd it & tempre it vp w{i}t{h} bred;
colo{u}r it w{i}t{h} blood or{e} w{i}t{h} bre{n}t bred, seson it vp
w{i}t{h} a lytyl vinegre; welle it al to-gyder{e}.’ And see the
Chaudou{n} potage of Pygys, fol. 19, or p. 37.
l. 540. Crane, the Common, _Crus cinerea_, Y. ii. 530.
l. 540. Egret, or Great White Heron, _Ardea alba_ Y. ii. 549.
(Buff-coloured, Buff-backed, and Little Egret, are the varieties.)
l. 540. Hernshaw or Common Heron, _Ardea cinerea_. Y. ii. 537 (nine
other varieties).
l. 541. Plover, the Great (Norfolk Plover and Stone Curlew), _Ædicnemus
crepitans_, Y. ii. 465 (10 other varieties).
l. 541. Curlew the Common, _Numenius arquata_, Y. ii. 610 (there are
other varieties).
l. 542. Bustard, the Great, _Otis tarda_, Y. ii. 428; the Little (rare
here) ii. 452.
l. 542. Shoveler (blue-winged, or Broad-Bill), _Anas clypeata_, Y. iii.
247. Snipe, the Common, _Scolopax gallinago_, Y. iii. 38 (11 other
sorts).
l. 543. Woodcock, _Scolopax rusticola_, Y. iii. 1.
l. 543. Lapwing or Peewit, _Vanellus cristatus_, ii. 515.
l. 543. The Martin, or House Martin, _Hirundo urbica_, Y. ii. 255; the
Sand or Bank Martin, _Hirundo riparia_, ii. 261.
l. 544. Quail, the Common, _Coturnix vulgaris_, Y. ii. 413.
l. 546. On Fish wholesome or not, see Bullein, fol. lxxxiij., and on
Meats, fol. 82.
l. 548. Torrentille: Mr Skeat suggests ‘? Torrent-eel.’ Though the
spelling of Randle Holme’s A _Sandile_ or a _Sandeele_ (Bk. II.,
p. 333), and Aldrovandi’s (p. 252 h.) “De _Sandilz_ Anglorum” may help
this, yet, as Dr Günther says, eels have nothing to do with torrents.
_Torrentille_ may be the Italian _Tarentella_: see note on Torrentyne,
l. 835 below.
l. 555. _Ling._ There shall be stryken of every Saltfische called a Lyng
Fische vj Stroks after iij Strooks in a Side. _Percy Household Book_,
p. 135.
l. 558. _Stockfish._ Vocatur autem ‘Stockfisch’ à trunco, cui hic piscis
aridus tundendus imponitur. ariditate enim ita riget, ut nisi
præmaceratus aqua, aut prætunsus, coqui non possit. _Gesner_, p. 219.
‘_Ie te frotteray à double carillon._ I will beat thee like a
_stockfish_, I will swinge thee while I may stand ouer thee.’ Cotgrave.
‘The tenne chapitule’ of ‘The Libelle of Englysch Polycye’ is headed ‘Of
the coundius _stokfysshe_ of Yselonde,’ &c., &c., and begins
Of Yseland to wryte is lytille nede,
Save of _stockfische_.
A. Borde, in his Introduction to Knowledge, under Islond, says,
And I was borne in Islond, as brute as a beest;
Whan I ete candels ends I am at a feest;
Talow and raw _stockefysh_ I do loue to ete,
In my countrey it is right good meate.
... In stede of bread they do eate _stocfyshe_, and they wyll eate rawe
fyshe & fleshe; they be beastly creatures, vnmannered and vntaughte. The
people be good fyshers; muche of theyr fishe they do barter with English
men for mele, lases, a{n}d shoes & other pelfery. (See also under
Denmarke.)
l. 559. _Mackerel._ See Muffett’s comment on them, and the English and
French ways of cooking them, p. 157.
l. 569. Onions. Walnuts be hurtfull to the Memory, and so are _Onyons_,
because they annoy the Eyes with dazeling dimnesse through a hoate
vapour. T. Newton, _Touchstone_, ed. 1581, fol. 125 b.
l. 572. A _Rochet_ or _Rotbart_ is a red kind of _Gurnard_, and is so
called in the South parts of England; and in the East parts it is called
a _Curre_, and a _Golden polle_. R. Holme.
l. 575. A _Dace_ or a Blawling, or a Gresling, or a Zienfische, or
Weyfisch; by all which the Germans call it, which in Latin is named
_Leucorinus_. And the French _Vengeron_, which is English’d to me a
_Dace_, or _Dace-fish_. R. Holme.
l. 577. _Refett._ “I thought it clear that _refett_ was roe, and I do
not yet give it up. But see P. P., _Refeccyon_, where the editor gives
‘_refet of_ fisshe K., _refet or_ fishe H., _reuet_ P.,’ from other
manuscripts, and cites in a note Roquefort from Fr. _reffait_ (refait)
as meaning a fish, the _rouget_, &c., &c. The authority of Roquefort is
not much, and he gives no citation. If, however, in K. H. and P. these
forms are used instead of the spelling _refeccyon_, and defined
_refectio, refectura_, it rather embarrasses the matter. Halliwell cites
no authority for _rivet_, roe.” G. P. Marsh. See note to l. 839 here,
p. 108.
l. 580. _Gobbin_, or _Gobbet_, or _Gubbins_: Meat cut in large peeces,
as large as an Egg. R. Holme.
l. 584. A _Thornbacke_, soe called from the Sharp Crooked Pricks set on
Studs, all down the middle of the Back. R. Holme.
l. 584. _Hound Fysch._ A Sow-Hound-Fish ... So it is called from its
resemblance of a _Dog_, and its fatness like to a _Swine_: though most
term it a _Dog-Fish_. It hath a small Head, great Eyes; wide Mouth,
rough, sharp and thick skinned. R. Holme.
l. 584, l. 830. _Thorlepolle._ Aldrovandi, describing the _Balæna vera
Rondel[etii]_ says: Hec belua Anglis, (vt dixi) Hore vocatur, & alio
nomine Horlepoole & VVirlepoole etiam, ni fallor, earu{m} nimiru{m}
omnium significatione, quòd impetuo suo & flatu vorticosas in mari
tanquam palude procellas excitet. Oleum ex ea colligi aiunt. p. 677. See
Holland’s Plinie on the Whales and Whirlepooles called Balænæ, which
take up in length as much as foure acres or arpens of land, v. 1,
p. 235, &c.
Thornback, _Raja_. Thornback, which Charles Chester merily and not
unfitly calleth Neptune’s beard, was extolled by Antiphanes in Athenæus
history for a dainty fish; indeed it is of a pleasant taste, but of a
stronger smell than Skate, over-moist to nourish much, but not so much
as to hinder lust, which it mightily encreaseth. Muffett, p. 172.
l. 596. _Verjuice_ is the juice of Crabs or sour Apples. R. Holme.
l. 622. _Jole of Sturgion or Salmon_ is the two quarters of them, the
head parts being at them. R. Holme.
l. 630. _Lamprey pie._ In the Hengrave Household Accounts is this entry
“for presenting a _lamprey pye_ vj d.” “It{e}m. the xiiij day of January
[1503] to a servant of the Pryour of Lanthony in reward for brynging of
two bakyn laumpreys to the Quene v s. Nicolas’s Elizabeth of York,
p. 89, and Glossary.”
Under ‘How several sorts of Fish are named, according to their Age or
Growth,’ p. 324-5, R. Holme gives
An _Eel_, first a Fauser, then a Grigg, or Snigg, then a Scaffling, then
a little Eel; when it is large, then an _Eel_, and when very large,
a _Conger_.
A _Pike_, first a Hurling pick, then a Pickerel, then a _Pike_, then a
_Luce_ or _Lucie_.
A Smelt or _Sparling_, first a Sprat, then a small Sparling, then a
_Sparling_.
A Codd, first a Whiting, then a Codling, then a Codd.
A _Lamprey_, first a Lampron Grigg, then a Lampret, then a Lamprell,
then a _Lamprey_.
A _Lampron_, first a Barle, than a Barling, then a Lamprell, and then a
_Lamprey_ or _Lampron_.
A _Crevice_, first a Spron Frey, then a Shrimp, then a Sprawn, and when
it is large, then called a _Crevice_.
The curious Burlesques, pp. 81-2, 85-6, vol. 1 of _Reliquiæ Antiquæ_,
contain a great many names of fish.
l. 631. _Pasty_ is paste rouled broad, and the Meat being laid in Order
on it, it is turned over, and made up on three sides, with garnishes
about. R. Holme.
l. 634, note. [Footnote 178 in this e-text] _Galingale._ Harman (ed.
Strother, 1727) notices three varieties, _Cyperus rotundus_, round
Galingal; _Galanga major_, Galingal; _Galanga minor_, lesser Galingal.
Gallinga, Lat. Galanga, says Bp Percy, is the root of a grassy-leaved
plant brought from the East Indies, of an aromatic smell and hot biting
bitterish Taste, anciently used among other Spices, but now almost laid
aside. Lewis, _Mat. Med._ p. 286. See Mr Way’s note 4 in Pr. Parv.
p. 185.
‘_Galendyne_ is a sauce for any kind of roast Fowl, made of Grated
Bread, beaten Cinnamon and Ginger, Sugar, Claret-wine, and Vinegar, made
as thick as Grewell.’ Randle Holme, Bk. III., chap. III., p. 82, col. 2.
See also Recipes in Markham’s Houswife, the second p. 70, and the first
p. 77.
l. 657. A sewer, _appositor ciborum. Appono_, to sette vpon the table.
Withals.
l. 686. See Randle Holme’s ‘relation of the Feast made by George Nevill,
Arch-Bishop of York, at the time of his Consecration, or Installation,
7. Edw. IV. 1467-8,’ and his other Bills of Fare, p. 77-81, Book III.
Chap. III.
l. 686. _Mustard_ is a kind of sharp biting sauce, made of a small seed
bruised and mixed with Vinegar. R. Holme.
l. 686. _Dynere._ Compare the King’s dinner in _The Squyr of Lowe
Degree_.
The Squyer
He toke a white yeard in his hande,
Before the kynge than gane he stande,
And sone he sat hym on his knee,
And serued the kynge ryght royally
With deynty meates that were dere,
With Partryche, Pecocke, and Plouere,
With byrdes in bread ybake,
The Tele, the Ducke, and the Drake,
The Cocke, the Corlewe, and the Crane,
With Fesauntes fayre, theyr ware no wane,
Both Storkes and Snytes ther were also,
And venyson freshe of Bucke and Do,
And other deyntés many one,
For to set afore the kynge anone.
l. 312-27, _E. Popular Poetry_, v. 2, p. 36.
Several of the names of the dishes in Russell are used burlesquely in
the Feest of the Turnament of Tottenham, _E. Pop. P._, v. 3, pp. 94-6,
“saduls sewys, mashefatts in mortrewys, mylstones in mawmary, iordans in
iussall, chese-crustis in charlett,” &c.
l. 688, _Swan._ “Cap. xxviij. The Swan{n}e is veri a fayr birde,
w{i}t{h} whyte feders / & it hath a blacke skinne & flesshe / the
mariner seeth hy{m} gladly / for whan he is mery, the mariner is without
sorowe or dau{n}ger; & all his strengthe is in his wy{n}ges / and he is
coleryke of complexio{n} / & whan they will engender, than they stryke
wyth theyr nebbys toged{er}, and cast theyr neckes ouer eche other as yf
thei wolden brace eche other; so come they togeder, but the male doth
hurt {the} female; & as sone as he beknoweth that he hathe hurte her,
tha{n} he departeth frome her co{m}pani in all the haste possible / and
she pursueth after for to reuenge it / but {the} anger is sone past, &
she wassheth her with her bylle in the water / and clenseth herselfe
agayne.” --L. Andrewe, _Noble Lyfe._ Pt. II. sign. m. 1.
l. 688, _Feysaund._ “Cap. xlvi. Fascian{us} is a wyld cocke or a
fesa{n}t cocke that byde in the forestes, & it is a fayre byrde with
goodly feders. but he hath no co{m}mbe as other cockes haue / and they
be alway alone except whane they wylle be by the henne. and they that
will take this bird / and in many places the byrders doth thus, they
pay{n}te the figure of this fayre byrde in a cloth, & holdeth it before
hym / & whan this birde seeth so fayr a figure of hym selfe / he goeth
nother forward nor bacwarde / but he standeth still, staringe vpon his
figure / & sodenly commeth another, and casteth a nette ouer his hede,
and taketh hym. Thys byrde morneth sore in fowle weder, & hideth hym
from the rayne vnder {the} busshes. Towarde {the} morninge and towardes
night, than com{m}eth he out of the busshe, and is ofte{n}times so
taken, & he putteth his hede in the grou{n}d, & he weneth that all his
boddy is hyden / and his flessh is very light and good to disiest.” --L.
Andrewe, _Noble Lyfe._ Pt. II. (m. 4.)
l. 689. _Vensoun bake_, or Venison Pasty. Of the Hart and Hinde, Topsel
says, “The flesh is tender, especially if the beast were libbed before
his horns grew: yet is not the juice of that flesh very wholesome, and
therefore _Galen_ adviseth men to abstain as much from Harts flesh as
from Asses, for it engendereth melancholy; yet it is better in Summer
then in Winter. _Simeon Sethi_, speaking of the hot Countries,
forbiddeth to eat them in Summer, because then they eat Serpents, and so
are venemous; which falleth not out in colder Nations, and therefore
assigneth them rather to be eaten in Winter time, because the concoctive
powers are more stronger through plenty of inward heat; but withal
admonisheth, that no man use to eat much of them, for it will breed
Palsies and trembling in mans body, begetting grosse humors, which stop
the Milt and Liver: and _Auicen_ proveth, that by eating thereof men
incur the quartane Ague; wherefore it is good to powder them with salt
before the dressing, and then seasoned with Peper and other things,
known to every ordinary Cook and woman, they make of them Pasties in
most Nations,” p. 103, ed. 1658.
l. 694. _Blanchmanger_, a made dish of Cream, Eggs, and Sugar, put into
an open puff paste bottom, with a loose cover. _Blamanger_, is a Capon
roast or boile, minced small, planched (sic) Almonds beaten to paste,
Cream, Eggs, Grated Bread, Sugar and Spices boiled to a pap. R. Holme.
l. 694. _Po = tage_ is strong Broth of Meat, with Herbs and Spices
Boiled. _Pottage_ is the Broth of Flesh or Fowl, with Herbs and Oatmeal
boiled therein. R. Holme.
l. 694, _Vensoun_; and l. 696, _Heironsew_.
But many men byn nowe so lekerous
That they can not leve by store of howse,
As brawne, bakyn, or powderd beef;
Such lyvelod now ys no man leef,
But venyson, wyldfowle or heronsewes,
So newfanggell be these men of her thewes;
Moche medlyd wyne all day men drynke;
j haue wyste wyldfowle sum tyme stynke.
_Piers of Fullham_, ll. 171-8, p. 8, v. 2, of _Early Popular Poetry_,
ed. Hazlitt, 1866.
l. 695, _Bustard._ “Cap. xv. The Bistarda is a birde as great as an
egle, of {th}e maner of an egle, and of suche colour, saue in {th}e
winges & in the tayle it hath some white feders; he hath a crooked byll,
& longe talants. and it is slowe of flight / & wha{n} he is on the
grownde, than must he ryse .iij. or iiij. tymes or he can come to any
fulle flight. he taketh his mete on the erth; for .v. or .vi. of them
togeder be so bold that they festen on a shepe & tere hy{m} a-sonder / &
so ete the flesshe of him / & this birde dothe ete also of dede bestes &
stinkyn caryon, and it eteth also grasse & grene erbes / & it layth his
eggis vpon the grou{n}de, & bredeth the{m} out the while that {th}e
corne groweth on the felde.” --L. Andrewe, _Noble Lyfe_, L ij back.
l. 695, _Crane._ “Cap. lix. The Crane is a great byrde / and whan they
flye, they be a greate many of them to-gyder in ordre, and a-monge
the{m} they chose a kynge the whiche they obey / whan the crane sleepth,
than standeth he vpon one fote w{i}t{h} his hede vnder his winges / &
ther is one {tha}t kepeth the wache w{i}t{h} his hede vpryght to-wardes
{th}e ayre / & wha{n} they ete, tha{n} the kynge kepeth the wache fore
them, and than the cranes ete w{i}t{h}out sorowe. Aristotiles sayth
{tha}t aboue Egipt in farre lo{n}des come the cranes in the wi{n}ter /
and there the fight w{i}t{h} the pygmeis as before is shewed in {th}e
.c. & .xvi. chapter.[*]
[Footnote *: Pigmeis be men & women, & but one cubite longe,
dwellinge in {th}e mountaynes of ynde | they be full growen at
their third yere, & at their seue{n} yere they be olde | & they
gader them in may a grete co{m}pany togeder, & arme them in theyr
best maner | and tha{n} go they to the water syde, & where-so-euer
they fynde any cranes nestis they breake all the egges, & kyll all
the yonges {tha}t they fynde | and this they do because {th}e
cranes do them many displeasures, & fight with them oftentymes, &
do the{m} great scathe | but these folke couer their houses
w{i}t{h} the cranes feders & egshels. fol. h. ij. back.]
The Operacion.
Rasi. The flesshe of him is grosse, & not good to disiest / & it maketh
mela{n}colious blode. ¶ The crane that is kille in somer shalbe hanged
vp one daye / and in winter season .ij. dayes or it be eten, and than it
is the more disiestious.” --L. Andrewe, _Noble Lyfe._ Pt. II. (n. iij.)
l. 695, _peacock._ “Paon revestu. A Peacocke flayed, parboyled, larded,
and stucke thicke with Cloues; then roasted, with his feet wrapped vp to
keepe them from scorching; then couered againe with his owne skinne as
soone as he is cold, and so vnderpropped that, as aliue, hee seemes to
stand on his legs: In this equipage a gallant, and daintie seruice.”
--1611, _Cotgrave._
l. 695, _Peacock._ “Pauo / the pecocke is a very fayre byrde / and it
hath a longe necke, and hath on his hede feders lyke a lytell crowne /
he hathe a longe tayle the whyche he setteth on hye very rycheli, but
whan he loketh on hys lothly fete, he lateth his tayle sinke. Be nyght,
whan the Pecocke can nat see hymselfe, tha{n} he cryeth ernefully, and
thynketh that he hath lost hys beautye / and with his crye he feareth
all serpentes / in suche maners {tha}t they dare nat abyde in those
places whereas they here hym crye / and whan the pecocke cly{m}meth hye,
that is a token of rayne ... also the pecocke is envious & wylle nat
knowe his yonges tyll that they haue {th}e crowne of feders vpon theyr
hede, and that they begynne to lyken hym.... The flesshe of hy{m} will
nat lightely rote nor stynke / and it is euyll flesshe to disiest, for
it can nat lightely be rosted or soden ynough.” --L. Andrewe, _Noble
Lyfe_ (o. iv.), Cap. xci.
l. 696, _Heironsew._ Ardea is a byrde that fetcheth his mete in y^e
water, & yet he byldeth vpo{n} the hyest trees that he can. This birde
defendeth his yonges from y^e goshawke, castinge his dou{n}ge vpon him /
& tha{n} the fedders of the goshawke rote of y^e dounge of ardea as far
as it touchet[h]. _Nob. Lyfe_, L. ij.
l. 696, _Partrich._ “Cap. xcvi. Perdix is a byrde very wylye, & the
cockes feght oftentymes for the he{n}nes. and these byrdes flye of no
heght / and they put theyr hedes in the erthe, & they thinke {tha}t they
tha{n} be well hyde{n}, for wha{n} she seeth nobody she thinketh {tha}t
nobody seeth here. & she bredeth out other p{ar}triches egges / for
wha{n} she hath lost her eges, tha{n} she steleth other egges & bredeth
the{m} / & wha{n} they be hatched {tha}t they can go on the grou{n}de /
than this da{m}me setteth the{m} out of {th}e nest / but whan they be
a-brode, & here the wyse of theyr owne da{m}mes, inco{n}tinent they leue
theyr da{m}me {tha}t brought the{m} up, & go to their owne natural
da{m}me / & tha{n} she {tha}t brought the{m} vp hath lost her labour.
The Operacion. The flesshe of a p{ar}triche is most holsomest of all
wylde fowles, {the}brest & vppermoste parte of {th}e bodie is the
swetest, & hathe the best sauoure / but {th}e hinder parte is nat so
swete.” L. Andrewe, _Noble Lyfe_, sign. p. i. & back.
l. 698, _Lark._ Alauda: the larke is a lytel birde, & w{i}t{h} euery man
well beknowen through his songe / in {th}e somer {the}i begy{n}neth to
singe in the dawning of {th}e day, geuynge knowlege to the people of
{th}e cominge of the daye; and in fayre weder he reioyseth sore / but
wha{n} it is rayne weder, than it singeth selden / he singeth nat
sittinge on the grownde nouther / but whan he assendith vpwarde, he
syngeth mereli / & in the descending it falleth to the grownde lyke a
stone. The Operacion. The larkes flesshe hardeneth the beli, and the
brothe of hym that he was soden in, slaketh the beli. L. Andrewe, _Noble
Lyfe_, sign. L. iv. back, and L. i.
l. 706, _Snyte_ or Snipe. “Cap. lxxxiiij. Nepa is a byrde w{i}t{h} a
longe byll / & he putteth his byll in {th}e erthe for to seke the worms
in the grou{n}de / and they put their bylles in {th}e erthe sometyme so
depe {tha}t they can nat gete it vp agayne / & tha{n} they scratche
theyr billes out agayn w{i}t{h} theyr fete. This birde resteth betimes
at nyght / and they be erly abrode on the morninge / & they haue swete
flesshe to be eaten.” L. Andrewe, _Noble Lyfe._
l. 706, _Sparow._ “Passer / The Sparowe is a lytell byrde / and wha{n}
{th}e cucko fyndeth the sparowes nest / tha{n} he suppeth vp {th}e
egges, & layeth newe egges hym self therin agayne / & the sparowe
bredeth vp these yo{n}ge cuckoes tyl they can flee; tha{n} a great many
of olde sparowes geder to-geder to thente{n}t {tha}t thei sholde holde
vp the yo{n}ge sparowes that can nat flee / & theyr mete is wormes of
{th}e erthe.... All sparowes flesshe is euyl / and their egges also.
The flessh is very hote, and moueth to the operacion of lechery.”
L. Andrewe, _Noble Lyfe_ (o. iv.), Cap. xci.
l. 713. _Comfits_ are round, long or square pellets of Sugar made by the
Art of a Confectioner. R. Holme.
l. 737, _Eles._ Trevisa in his _Higden_ says of Britain ‘þe lond ys
noble, copious, & ryche of noble welles, & of noble ryvers wiþ plente of
fysch. þar ys gret plente of smal fysch & of _eeles_, so þat cherles in
som place feedeþ sowes wiþ fysch.’ _Morris’s Specimens_, p. 334.
Comyth ther not al day owt of hollond and flaundre
Off fatte _eles_ full many a showte,
And good chepe, who that wayteth the tyddys abowte?
_Piers of Fullham_, ll. 71-3, _Early Pop. Poetry_, v. 2, p. 4
(and see ll. 7-10).
l. 747, 812. _Minoes_, so called either for their littleness, or (as Dr.
Cajus imagined) because their fins be of so lively a red, as if they
were died with the true Cinnabre-lake called _Minium_: They are less
than Loches, feeding upon nothing, but licking one another ... they are
a most delicate and light meat ... either fried or sodden. _Muffett_,
p. 183.
l. 758. _Towse._ Can this be a form of _dough_? G. P. Marsh.
l. 782. Sotiltees were made of sugar and wax. Lel. Coll. VI. p. 31.
Pegge.
l. 788-795, _Sanguineus, Colericus, Fleumaticus, Malencolicus._ Men were
divided into these four classes, according to their humours. Laurens
Andrewe says, in his _Noble Lyfe_, “And the bodij of man is made of many
diuers sortes of ly{m}mes / as senewes / vaynes / fatte / flesshe &
skynne. And also of the foure moistours / as sanguyne / flematyke /
coleryke & melancoly.” (fol. a iv. back) col. 2. In his Chapter “Howe
that man co{m}meth into the house of dethe,” he has drawings of these
four types of man, on either side of King Death & the skeleton under
him. Men die, he says in thre ways. 1. by one of the four elements of
which they are made, overcoming the others; 2. by _humidum radicale_ or
‘naturall moystour’ forsaking them; 3. by wounds; “& these thre maners
of dethes be co{n}tained in the four co{m}plexcions of man / as in the
sa{n}guyne / colerike / flematike / & mela{n}coly. The sanguyne wareth
ofte{n}tymes so olde through gode gouernau{n}ce / that he must occopy
spectacles, & liue longe or hu{m}midu{m} radicale departe frome him /
but than he dyeth. The colerike co{m}meth oftentymes to[*] dethe be
accide{n}tall maner through his hastines, for he is of nature hote &
drye. The flematike co{m}meth often to dethe thorough great excesse of
mete & drinke, or other great labours doinge / for his nature is colde
and moyste, & can not well disiest. And mela{n}coly is heuy / full of
care & heuynes / whereof he engendereth moche euyll blode that causeth
great sekenes, which bringeth him vnto dethe. Thus go we al vnto the
howse of dethe / the one thrugh ensuynge of his co{m}plexion / the other
through the ordenances of almyghty god. The thirde through the planetis
& signes of the firmame{n}t.” fol. a vi.
[Footnote *: _orig._ do.]
l. 799, _Beef._ Laurens Andrewe, _Noble Lyfe_, sign. C. i., Pt. i. says,
“Of the oxce, ca. xiiij. The oxce is a co{m}panable beste, & amonge his
co{m}pani he is very meke / & alwaye he seketh his felowe that was wont
to go in the plowghe wyth hym / and whan he fyndeth nat his felow, than
cryeth he wyth a lowde voyce, makyng gret mone / as it were one {tha}t
wolde make a mourninge co{m}playnt. A bull lyueth .xv. yere, and a oxce
.xx. yere. ¶ Isaac sayth that an oxce flessh is the dryest flesshe
amonge all other / & his blode is nat holsome to be eten, for it wyll
nat lightly disieste. & therfore it fedeth sore, & it maketh euyll
hu{m}oures, & bredeth mela{n}coly / & they melancolicus that eat moche
suche metes be like to suffer many diseases, as to gete an harde mylte /
the febris quartayn / the dropcy / mangnies, lepry, &c.”
l. 799, _Mutton._ Wether mutton was rightly held the best. See “The
operacion” below. “¶ Of the Ramme or weddr. Ca. iij. Ysydorus sayth that
the ra{m}me or wedder is the lodysman of other shepe / and he is the
male or man of the oye, and is stronger than the other shepe / & he is
also called a wedder because of a worme that he hath in his hede / &
whan that begi{n}neth for to stirre, than wyll he tucke and feght / and
he fereth naturally the thonder, as other shepe dothe. For whan a shepe
is with frute, hering the thonder, she casteth her frute, and bryngeth
it dede to the worlde. and the wedder in the tyme that he bespryngeth
the oye, than is it in the tyme of loue amonge the shepe / and the
Ra{m}me or wedder wyl feght boldly for theyr wyues one with another....
The Operacion.
¶ The flesshe of a yo{n}ge wether that is gelded is moch better than any
other motton / for it is nat so moyste as other motton, and it is hoter,
and whan it disgesteth well it maketh gode blode / but the flessh of an
oled ra{m}me wyll nat lightely disgest, & that is very euyll.” L.
Andrewe, _Noble Lyfe_, Pt. I. sign. b. i. back.
l. 800, _Chykon._ On the cocke & hen L. Andrewe discourses as follows:
“the Cocke is a noble byrde with a combe on his hed & vnder his iawes /
he croweth in {th}e night heuely & light in {th}e morni{n}ge / & is fare
herd w{i}t{h} the wi{n}de. The lyon is afrayd of the cocke / & specially
of the whyte / the crowyng of the cocke is swete & profitable; he
wakeneth {th}e sleper / he conforteth the sorowful / & reioyseth the
wakers in tokenynge {tha}t the night is passed.... The flesshe of the
coscke is groser tha{n} the flesshe of the he{n}ne or capon. Nota / the
olde cockes flesshe is tenderer than the yonge. The capons flesshe is
mightiest of all fowles & maketh gode blode. Auicea{n}na. The cokerels
flesshe {tha}t neuer crewe is bett{er} than {th}e olde cockes flesshe:
the stones be gode for the{m} that haue to light a disiestyon / the
brothe of hym is gode for the payn in {th}e mawe {tha}t co{m}meth of
wynde.” _Noble Lyfe_, n. i. back. Of the hen, L. Andrewe says: “the
he{n}ne is {th}e wyfe of the cocke / & ye shall lay odde egges vnder her
for to hatche / ... The flesshe of the yonge he{n}ne or she haue layde /
is better than of the olde he{n}ne / also the grese of the cheken is
moche hoter than of the he{n}ne.” _Noble Lyfe_, n. i. back.
l. 802, _Goose._ “The tame gese ... be heuy in fleinge, gredi at their
mete, & diligent to theyr rest / & they crye the houres of y^e night, &
therwith they fere y^e theues. In the hillis of alpis be gese as great,
nere ha{n}de, as an ostriche: they be so heuy of body that they cannat
flee, & so me take them with the hande.... The gose flessh is very grose
of nature in disiestion.” _Noble Lyfe_, L. i. back. Part ii. cap. 10.
l. 803, _Capon._ “Gallinacius / the capon is a gelded cocke / & because
{tha}t he is gelded he waxeth the soner fatte / & though he go with the
hennes, he dothe nat defende them / nor he croweth nat.” L. Andrewe,
_Noble Lyfe_, fol. n. ij.
l. 804, _Eggis._ “the new lyde egges be better than the olde / the henne
egges be better tha{n} ani other egges, whan thei be fresshe, &
specialli whan thei be rere, tha{n} they make gode blode / but the egges
that be harde rosted be of {th}e grose metis.
The Operacion.
All maners of egges waken a man to the worke of lecherie, & specialli
sparowes egges. Auice{n}na: The ducke egges & suche like make grose
humoures. The best of the egges is the yolke, & that causeth sperma /
the white of the egge enclineth to be cole. whan an he{n}ne shall brede,
take hede of those egges that be blont on bothe endes, & thei shal be
he{n}ne chekens / & those that be longe & sharpe on bothe endes shall be
cocke chekens.” L. Andrewe. _Noble Lyfe_ (o iij. back).
l. 808, _Lamb._ Laurens Andrewe, Pt. i. says. ¶ Of the La{m}me. Cap.
p{ri}mo. In the begi{n}nynge we haue the La{m}me, because he is the
moste mekest beste leuinge, for it offe{n}deth nobody / and all that he
hathe on him is gode / y^e flesshe for to eate, the skynne to make
parcheme{n}t or ledder / the donge for to do{n}ge the felde / the clawes
& hornes be medicinable / he dredeth the wolfe sore / & he knoweth his
da{m}me best be her bleting, though she be amonge many shepe.
The Operacion.
The Lam{m}e that soucketh his dam{m}e hath his flesshe very slymie, &
nat lowable / and it will nat be disgested, principally of them that
haue cold stomakes. la{m}mes of a yere olde be better & lighter to
disgest / & they make gode blode / and specyally they be gode for theym
that be hote & drye of complexcyon & dwell in a hote & drye lande /
la{m}mes flesshe is very gode for one that is hole & lusti, but for
theim {tha}t be seke it is very euyll: though it lightely disgest and
descende out of the man / yet it is euyll for other partes of the body,
for it maketh slimy humours. sign. b. i.
l. 808, _Cony._ “The coney is a lytel beste dwellynge in an hole of the
erthe / & thore as he vseth he encreaseth very moche, and therfore he is
profitable for man, for he casteth oftentymes in the yere ... Ysaac
sayth. That conys flesshe hath properli {th}e vertue to strengen {th}e
mawe and to dissolue the bely / and it casseth moche vryne.” _The Noble
Lyfe_, sign. e. i.
l. 811. _Mead_ or _Meath_, a drink made of Ginger, Sugar, Honey and
Spring water boiled together. R. Holme.
_Metheglin_, a drink made of all sorts of wholesome Herbs boiled and
strained with Honey and Water, and set to work with Bearm, as Ale or
Beer. _R. Holme._ Dan. _miod._
l. 811. _Braggot._ This drinke is of a most hot nature, as being
compos’d of Spices, and if it once scale the sconce, and enter within
the circumclusion of the _Perricranion_, it doth much accelerate nature,
by whose forcible atraction and operation, the drinker (by way of
distribution) is easily enabled to afford blowcs to his brother. In
Taylor. _Drink & Welcome_, 1637, A 3, back.
l. 812. Mussels (_Mityli_, _Chamæ_) were never in credit, but amongst
the poorer sort, till lately the lilly-white Mussel was found out about
Romers-wall, as we sail betwixt Flushing and Bergen-up-Zon, where indeed
in the heat of Sommer they are commonly and much eaten without any
offence to the head, liver, or stomach: yea my self (whom once twenty
Mussels had almost poisoned at Cambridg, and who have seen sharp,
filthy, and cruel diseases follow the eating of English Mussels) did
fill my self with those Mussels of the Low Country, being never a whit
distempered with my bold adventure. _Muffett_, p. 159.
l. 824, _Samon._
Also sumtyme where samons vsen for to haunte,
Lampreys, luces, or pykkes plesaunte,
wenyth the fyscher suche fysche to fynde.
_Piers of Fullham_, ll. 11-13.
l. 835, 4 [Footnote 235 in this e-text] _Torrentyne._ The passage before
that quoted from Aldrovandi, de Piscibus, p. 585, in the note, is,
“Trutta, siue ut Platina scribit Truta, siue Trotta Italicu{m} nome{n}
est, à Gallis, quibus Troutte vel potius Truette, vel ab Anglis quib{us}
à Trute, vel Trovvt appella{n}t, acceptum. Rhæti qui Italica lingua
corrupta vtuntur, Criues vocant, teste Gesnero.” The special fish from
the Tarentine gulf is the “Tarentella, Piscis genus. Tract. MS. de Pisc.
cap. 26 ex Cod. reg. 6838. C.: _Magnus thunnus, is scilicet qui a
nostris_ Ton _vocatur ... dicitur Italis Tarentella, a_ Tarentino, _unde
advehitur, sinu_.” Ducange, ed. 1846.
l. 845. _Hake. Merlucius_ (or _Gadus_) _vulgaris_ Y. ii. 258, ‘the
Seapike ... It is a coarse fish, not admitted to the tables of the
wealthy; but large quantities are anuually preserved both by salting and
drying, part of which is exported to Spain.’ ‘Fish, samon, _hake_,
herynge’ are some of the commoditees of Irelonde mentioned in the
_Libelle_ (A.D. 1436), p. 186.
l. 839, _reffett._ In the following extract _refete_ has the
_Promptorium_ meaning:
eteth of the [full grown] fysche, and be not so lykerous,
Let the yong leve that woll be so plenteous;
ffor though the bottomles belyes be not ffyllyd with such _refete_,
Yet the saver of sauze may make yt good mete.
_Piers of Fullham_, ll. 80-3, _E. Pop. P._, v. 2, p 5.
l. 842. _breme._
... y schall none pondes with pykes store,
_Breme_, perche, ne with tenche none the more.--_Ibid._ ll. 51-2.
l. 843, _flowndurs._
But now men on deyntees so hem delyte,
To fede hem vpon the fysches lyte,
As _flowndres_, perches, and such pykyng ware;
Thes can no man gladly now-a-day spare
To suffyr them wex vnto resonable age.--_Ibid._ ll. 74-8.
l. 867. _Hose._ For eight pair of _hosen_ of cloth of divers colours, at
xiij s. iiij d. the pair; and for four pair “of sokks of fustian” at iij
d. the pair (p. 118) ... for making and lyning of vj pair of _hosen_ of
puke lyned with cloth of the goodes of the saide Richard, for lynyng of
every pair iij s. iiij d. xx s. Wardrobe Accounts of Edw. IV. (ed.
Nicolas) p. 120.
l. 879. Combing the head was specially enjoined by the doctors. See
A. Borde, Vaughan, &c., below.
l. 915. _Fustian._ March, 1503, ‘for v yerdes _fustyan_ for a cote at
vij d. the yerd ij s. xj d.’ Nicolas’s Elizabeth of York, p. 105. See
A. Borde, below. ‘Coleyne threde, _fustiane_, and canvase’ are among the
‘commodites ... fro Pruse ibroughte into Flaundres,’ according to the
_Libelle_, p. 171,
But tha Flemmyngis amonge these thinges dere
In comen lowen beste bacon and bere:
Thus arn thy hogges, and drynkye wele staunt;
Fare wele Flemynge, hay, horys, hay, avaunt.
(See _n._ p. 131, below.)
A. Borde, in his _Introduction_, makes one of the Januayes (Genoese)
say,
I make good treacle, and also _fustian_,
With such thynges I crauft with many a pore man.
l. 941-5. See the extracts from Andrew Borde, W. Vaughan, &c., below.
l. 945. The Motte bredethe amonge clothes tyll that they have byten it a
sonder / & it is a maniable worm, and yet it hydeth him in y^e clothe
that it can scantly be sene / & it bredethe gladly in clothes that haue
ben i{n} an euyll ayre, or in a rayn or myst, and so layde vp without
hanging in the sonne or other swete ayre after.
The Operacyon.
The erbes that be bitter & well smelli{n}ge is good to be layde amo{n}ge
suche clothes / as the baye leuis, cypres wode. _The Noble Lyfe_ (i. 3.)
Pt. i. Cap. c.xlij. sign. i. 3.
l. 969. _Catte._ The mouse hounter or catte is an onclene beste, & a
poyson ennemy to all myse / and whan she hath goten [one], she playeth
therwith / but yet she eteth it / & y^e catte hath lo{n}ge here on her
mouthe / and whan her heres be gone, than hathe she no boldnes / and she
is gladli in a warme place / and she licketh her forefete & wassheth
therwith her face. Laurens Andrewe, _The Noble Lyfe_ (g. iv.), Part I.
cap. c.i.
l. 970, _dogge._ Here is the first part of Laurens Andrewe’s Chapter.
Of the dogge. ca. xxiiij.
The dogge is an onclenly beste / {tha}t eteth so moche that he vomyteth
it out & eteth vp agayne / it is lightly angry, and byteth gladly
strau{n}ge dogges / he barketh moche / he kn[oweth] his name well / he
is hered [all over his b]ody, he loueth his mast[er, and is eselye]
lerned to many games / & be night he kepeth the house. There be many
hou{n}des {tha}t for the loue of theyr maister they wyll ro{n}ne in
their owne dethe / & whan the dogge is seke / he seketh grasse or other
erbes / & that he eteth, and heleth himselfe so / and there be many
maner of dogges or hou{n}des to hawke & hunt, as grayhou{n}des / braches
/ spanyellis, or suche other, to hunt hert and hynde / & other bestes of
chace & venery, &c. and suche be named ge{n}tyll hou{n}des. The bitche
hath mylke .v. or vij. dayes or she litter her whelpes / and that milke
is thicker tha{n} any other mylke excepte swynes mylke or hares mylke.
fol. c. iv.
l. 970, _Catte._ L. Andrewe says
“Of the Catte. ca. xxv.
The catte is a beste {tha}t seeth sharpe, and she byteth sore / and
scratcheth right perylously / & is principall ennemye to rattis & myce /
& her colour is of nature graye / and the cause {tha}t they be other
wyse colowred, that co{m}methe through chaunge of mete, as it is well
marked by the house catte, for they be selden colored lyke the wylde
catte. & their flesshe is bothe nesshe & soffte.” _Noble Lyfe_, Part II.
c. iv.
l. 983. Bathe. ‘Bathing is harmful to them [who are splenitie] chiefly
after meat, and copulation (following) on surfeit ... Let him also bathe
himself in sweet water. Without, he is to be leeched and smeared with
oil of roses, and with onlayings (or poultices made of) wine and grapes,
and often must an onlay be wrought of butter, and of new wax, and of
hyssop and of oil; mingle with goose grease or lard of swine, and with
frankincense and mint; and when he bathes let him smear himself with
oil; mingle (it) with saffron.’ _Leechdoms_, v. 2, p. 245.
l. 987. _Scabiosa_, so named of old tyme, because it is giuen in drinke
inwardly, or ointmentes outwardly, to heale scabbes, sores, corrupcion
in the stomacke, yea, and is most frend emong all other herbes in the
tyme of the Pestilence, to drinke the water with Mithridatum a mornynges
... the flowers is like a Blewe or white thrummed hatte, the stalk
rough, the vpper leaues ragged, and the leaues next the grose rootes be
plainer. Under whom often tymes, Frogges will shadowe theim selues, from
the heate of the daie: hoppyng and plaiyng vnder these leaues, whiche to
them is a pleasaunt Tente or pauillion, saieth Aristophanes, whiche maie
a plade (= made a play), wherein Frogges made pastime. _Bullein’s
Bulwarke_, 1562, or, _The booke of Simples_, fol. xvj. b.
[Transcriber’s Note:
The following note was originally labeled “67/991” (page 67, line
991) and was printed between the notes for l. 280 and l. 300.]
l. 991. Rosemary is not mentioned among the herbs for the bath; though a
poem in praise of the herb says:
Moche of this herbe to seeth thu take
In water, and a bathe thow make;
Hyt schal the make lyȝt and joly,
And also lykyng and ȝowuly.
_MS. of C. W. Loscombe, Esq., in Reliquiæ Antiquæ_, i. 196.
l. 995. _Bilgres._ Can this be _bugloss_? I find this, as here, in
juxtaposition with _scabiose_, in Bullein’s _Bulwarke of Defence_, Book
of Simples, fol xvj. b. G. P. Marsh.
l. 1004. For Selden’s Chapter on Precedence, see his _Titles of Honour_,
ch. xi. Rouge Dragon (Mr G. Adams) tells me that the order of precedence
has varied from time to time, and that the one now in force differs in
many points from Russell’s.
l. 1040. _Nurrieris._ I find no such name in Selden’s chap. ix., Of
Women. Does the word mean ‘foster-mothers or fathers,’ from the Latin
“Nutricarii, Matricularii, quibus enutriendi ac educandi infantes
projectos cura incumbebat: _Nourissiers._ Vita S. Goaris cap. 10:
_Hæcque consuetudo erat, ut quando aliquis homo de ipsis infantibus
projectis misericordia vellet curam habere, ab illis, quos_ Nutricarios
_vocant, matriculariis S. Petri compararet, et illi Episcopo ipsum
infantem præsentare deberent, et postea Episcopi auctoritas eumdem
hominem de illo_ Nutricario _confirmabat_. _Id clarius explicatur a
Wandelberto in Vita ejusdem Sancti_, cap. 20.” Ducange, ed. 1845.
* * * * *
* * * *
The following list of Names of Fish, from Yarrell, may be found
convenient for reference.
_Names of Fish from Yarrell’s History of British Fish, 1841, 2nd ed._
English Names Latin Names. Yar., vol., page
Basse _Perca labrax_ i 8
Bleak _Luciscus_, or i 419
_Cyprinus alburnus_
Bream or Carp-Bream _Abramis_, or _Cyprinus brama_ i 382
„ the common Sea- _Pagellus centrodontus_ i 123
Brill, or Pearl, Kite, _Rhombus vulgaris_, or
BRETT, Bonnet-Fleuk _Pleuronectes rhombus_ ii 231
Butt, Flook, or Flounder _Pleuronectes flesus_, or ii 303
_Platessa flesus_
Common Cod, or Keeling _Morrhua vulgaris_, or ii 221
_Gadus morrhua_ (Jenyns)
Green Cod _Merlangus virens_ (Cuvier) ii 256
_Gadus virens_ (Linnæus)
Conger _Conger vulgaris_, or ii 402
_Muræna conger_
Dace, Dare, or Dait _Leuciscus vulgaris_, or i 404
_Cyprinus leuciscus_
Dog Fish (the common), _Spinax acanthias_, or ii 524
The Picked Dog-Fish, _Squalus acanthias_
or Bone Dog (Sussex),
Hoe (Orkney)
Small Spotted Dog Fish _Scyllium canicula_, or ii 487
or Morgay (Scotl.), _Squalus canicula_
Robin Huss (Sussex
Coast)
Large Spotted Dog Fish, _Scyllium stellaris_ ii 493
or Bounce (Scotl. &
Devon)
Black-mouthed Dog-Fish, _Scyllium melanostomum_ ii 495
or Eyed Dog-Fish
(Cornwall)
The Smooth Hound or _Squalus mustelus_, ii 512
Shate-toothed Shark, or _Mustelus lævis_
Ray-mouthed Dog
(Cornwall)
Dory, or Dorée _Zeus faber_ i 183
Sharp-nosed Eel _Anguilla acutirostris_, ii 381
or _vulgaris_
Broad-nosed Eel _Anguilla latirostris_ ii 396
Flounder, or Flook _Platessa flesus_ ii 303
(Merret). Mayock,
Fluke (Edinb.), Butt.
Grayling _Thymallus vulgaris_, ii 136
or _Salmo thymallus_
Gudgeon _Gobio fluviatilis_, i 371
or _Cyprinus gobio_
Red Gurnard _Trigla cuculus_, or i 38-63
_lineata_
Haddock _Morrhua æglefinus_, ii 233
or _Gadus æglefinus_
Hake _Merlucius vulgaris_, ii 253
or _Gadus merlucius_
Herring _Clupea harengus_ ii 183
Holibut _Hippoglossus vulgaris_, ii 321
or _Pleuronectes hippoglossus_
Hornfish, GARFISH, _Belone vulgaris_, or i 442
Sea-pike, Long Nose, &c. _Esox belone_
Keeling. See Common Cod ii 221
Lampern, or River _Petromyzon fluviatilis_ ii 604
Lamprey[*]
Lamprey _Petromyzon marinus_ ii 598
Ling _Lota molva_ (Cuvier), ii 264
or _Gadus molva_ (Linnæus)
Luce, or PIKE _Esox lucius_ i 434
Lump-fish ii 365
Mackarel _Scomber scombrus_, i 137
or _vulgaris_
Merling, or Whiting _Merlangus vulgaris_ (Cuvier), ii 244
or _Gadus merlangus_ (Linnæus)
Minnow _Leuciscus_, i 423
or _Cyprinus phoxinus_
Mullet, grey, or Common _Mugil capito_, or _cephalus_ i 234
Muræna _Muræna Helena_ ii 406
Perch _Perca fluviatilis_ i 1
Pike _Esox lucius_ i 434
Plaice _Platessa vulgaris_ ii 297
Roach _Cyprinus rutilis_ i 399
Salmon _Salmo Salar_ ii 1
Smelt. _Spirling_ and _Salmo Sperlanus_, or ii 75 & 129
_Sparling_ in _Osmerus Sperlanus_
Scotland
Sturgeon, the Common _Acipenser Sturio_ ii 475
„ the Broad-nosed _Acipenser latirostris_ ii 479
Swordfish _Xiphias gladius_ i 164
Tench _Tinca vulgaris_, or i 375
_Cyprinus tinca_
Thornback _Raia clavata_ ii 583
Trout, Common _Salmo fario_ ii 85
Turbot, or Rawn Fleuk _Rhombus maximus_, or ii 324
and Bannock Fluck _Pleuronectes maximus_
(Scotl.)
Vendace or Vendis _Coregonus Willughbii_, or ii 146
(? Venprides, l. 820, _Coregonus Marænula_
Russell) (Jenyns)
Whiting, or Merling _Merlangus vulgaris_ (Cuvier) ii 244
_Gadus merlangus_ (Linnæus)
[Footnote *: The Lamperns have been taken in the Thames at
Teddington this autumn (1866) in extraordinary quantities.]
* * * * *
* * * *
Errata (noted by transcriber):
Main text:
l. 1061 Alle the vndirIusticeȝ [_text unchanged_]
l. 1166 þe honour{e} and worshipp{e}
[_extra blank space at beginning of line_]
Footnotes:
114: ... _H. Ord._ p. 462. [_“p.” missing_]
162: ... _Sea Dog / Fish [_close quote missing_]
236: ... Cules a _Cod Fish_ argent [_text unchanged_]
263: ... AS. _dæges eage_. [dœges eage]
265: ... _Hleomoce_ [‘_Hleomoce_]
268: ... of Edw. IV.’ [_close quote missing_]
Linenotes:
ll. 109ff. (Notes on wines):
5. _Raspice._ [_“5.” added by transcriber_]
... mox tamen exolescente, p. 31-2, &c.” [_close quote missing_]
8. _Bastard._ ... sweetish quality.” [_close quote missing_]
l. 548: ... see note on Torrentyne, l. 835 below [_l. 828_]
l. 577: ... See note to l. 839 here, p. 108.
[_l. 840_]
l. 799: ... The oxce is [“The oxce]
l. 915: (See _n._ p. 131, below.)
[_Andrew Borde, “Sleep, Rising and Dress”, footnote 5_]
Table of fish names:
Venprides l. 820 [821]
* * * * *
* * * *
* * * * *
[Transcriber’s Note:
Andrewe on Fish, listed in the Contents as part of the linenotes to the
Boke of Nurture, is a separate text.
Boldface initials are marked with a double ++ before the letter.
Further details about the transcription are at the beginning of the
Preface.]
Extracts about Fish from “The noble lyfe & natures of man,
Of bestes / serpentys / fowles & fisshes y^t be moste knowen.”
A very rare black-letter book, without date, and hitherto undescribed,
except perhaps incorrectly by Ames (vol. 1, p. 412, and vol. 3,
p. 1531), has been lent to me by Mr Algernon Swinburne. Its title is
given above: “The noble lyfe and natures of man” is in large red
letters, and the rest in smaller black ones, all surrounded by woodcuts
of the wonderful animals, mermaids, serpents, birds, quadrupeds with
men’s and women’s heads, a stork with its neck tied in a knot, and other
beasts “y^t be most knowen.” The illustrations to each chapter are
wonderfully quaint. The author of it says in his Prologus “In the name
of ower sauiour criste Iesu, maker & redemour of al ma{n}kynd /
I Lawre{n}s A{n}drewe of {th}e towne of Calis haue translated for
Joh{an}nes doesborrowe, booke prenter in the cite of Andwarpe, this
p{re}sent volume deuyded in thre partes, which were neuer before in no
maternall langage prentyd tyl now /” As it is doubtful whether another
copy of the book is known, I extract from the Third Part of this
incomplete one such notices of the fish mentioned by Russell or Wynkyn
de Worde, as it contains, with a few others for curiosity’s sake:--
here after followeth of the natures of the fisshes of the See whiche be
right profitable to be vndersta{n}de / Wherof I wyll wryte be {th}e
helpe and grace of almighty god, to whose laude & prayse this mater
ensueth.
CAP. PRIMO.
[Sidenote: _Abremon_, ? not _Bream_ (see Cap. xiii; p. 115 here)]
A Bremon[*] is a fruteful fisshe that hathe moche sede / but it is nat
through mouynge of the he / but only of the owne proper nature / and
than she rubbeth her belly upon the grou{n}de or sande / and is sharpe
in handelinge / & salt of sauour / and this fisshe saueth her yonges in
her bely whan it is tempestius weder / & when the weder is ouerpast,
than she vomyteth them out agayne.
[Footnote *: ἀβραμις, a fish found in the sea and the Nile, perhaps
the _bream_, Opp. Hal. i. 244. Liddell & Scott.]
Cap. ij.
[Sidenote: _Eel_ (Russell, l. 719). Is of no sex; is best
roasted.]
++Anguilla / the Ele is lyke a serpe{n}t of fascyon, & may leue eight
yere, & without water vi. dayes whan the wind is in the northe / in the
wint{er} they wyll haue moche water, & that clere / amo{n}ge them is
nouther male nor female / for they become fisshes of {th}e slyme of
other fisshes / they must be flayne / they suffer a longe dethe / they
be best rosted, but it is longe or they be ynouge / the droppi{n}ge of
it is gode for paines in the eares.
Cap. iij.
[Sidenote: _Herring_ (Russell, l. 722). Is delicious when fresh,
(Russell, l. 748) or salted. Dies when it feels the air.]
++Alec, the heringe, is a Fisshe of the see / & very many be taken
betweene bretayn & germaia / & also i{n} denmarke aboute a place named
schonen / And he is best from thebegi{n}nynge of August to december /
and when he is fresshe take{n} / he is a very delicious to be eten. And
also wha{n} he hath ben salted he is a specyall fode vnto man / He can
nat leue w{i}t{h}out wat{er}, for as sone as he feleth the ayre he is
dede / & they be taken in gret hepis togeder / & specially where they se
light, there wyll they be, than so they be taken with nettis / which
commeth be the diuyne Prouydens of almighty God.
Cap. v.
[Sidenote: _Whale?_ (Russell, l. 582). Shipmen cast anchor on him,
and make a fire on him. He swims away, and drowns them.]
+A+ Spidochelo{n} / as Phisiolog{us} saith, it is a mo{n}strous thinge
in the see, it is a gret whale fisshe, & hath an ouer-growe{n} rowgh
ski{n}ne / & he is moste parte w{i}t{h} his bake on hye aboue the water
in such maner that some shypmen {tha}t see him, wene that it is a lytell
ylande / & whan they come be it, they cast their ankers upo{n} him / &
go out of theyr shippes & make a fyre upon hym to dresse theyr metys /
and as sone as he feleth the hete of the fyre / tha{n}ne he swy{m}meth
fro the place, & drowneth them, & draweth the shippe to the grounde /
And his proper nature is, whan he hath yonges, {tha}t he openeth his
mouthe wyde open / & out of it fleeth a swete ayre / to {the} which the
fisshes resorte, and tha{n} he eteth them.
[Sidenote: _Goldenpoll?_]
++Aauratais a fysshe in the see {tha}t hathe a hede shinynge lyke golde.
Cap. xi.
[Sidenote: _Ahuna._ When the Ahuna is in danger, he puts his head
in his belly, and eats a bit of himself.]
++Ahuna is a mo{n}ster of the see very glorisshe, as Albert{us} saith /
what it eteth it tourneth to greas in his body / it hathe no mawe but a
bely / & that he filleth so full that he speweth it out agayne / & that
can he do so lyghtely / for hehath no necke / whan he is in peryl of
dethe be other fisshes / than he onfacyoneth himselfe as rou{n}de as a
bowle, w{i}t{h}drawynge his hede into his bely / wha{n} he hathe then
hounger / He dothe ete a parte of himselfe rather than {th}e other
fisshes sholde ete him hole and all.
Cap. xiii.
[Sidenote: _Borbotha._]
++Borbotha be fisshes very slepery, somewhat lyke an ele / haui{n}ge
wyde mouthes & great hedes / it is a swete mete / and whan it is xij.
yere olde, than it waxeth bigge of body.
[Sidenote: _Butt_, or _Flounder_ (Russell, l. 735, and note 2).]
Nota / Botte that is a flounder of the fresshe water / & they swi{m}me
on the flatte of their body, & they haue finnes rou{n}de about theyr
body & w{i}t{h} a sothern wynde they waxe fatte /
[Sidenote: _Bream_ (Russell, l. 745, 578).]
& they have rede spottis. Bre{n}na is a breme, & it is a fisshe of the
riuer / & whan he seeth the pyke that wyll take hym / than he sinketh to
the botom of {th}e wat{er} & maketh it so trobelous that the pyke can
nat se hym.
Cap. xiiii.
[Sidenote: _Balena._ (The woodcut is a big Merman. See note,
p. 123, here. ? Whale. Russell, l. 582.) Are seen most in winter;
breed in summer. In rough weather Balena puts her young in her
mouth.]
++Balena is a great beste in the see, and bloweth moche water from him,
as if it were a clowde / the shippes be in great dau{n}ger of him
somtyme / & they be sene moste towardes winter / for in the somer they
be hidden in swete brod places of the wat{er} where it casteth her
yo{n}ges, & suffereth so grete payne {tha}t tha{n} he fleteth aboue the
water as one desiringe helpe / his mouth is in the face, & therefore he
casteth the more water / she bringeth her yonges forthe lyke other
bestis on erthe, & it slepeth / in te{m}pestius weder she hydeth her
yo{n}ges in her mouthe / and wha{n} it is past she voydeth them out
agayne / & they growe x. yere.
Cap. xvi.
[Sidenote: _Crevice_ (Sea and Fresh Water Crayfish). (Russell,
l. 602, l. 618.) How they engender, and hybernate. How the
Crayfish manages to eat Oysters.]
++Cancer the creuyce is a Fishe of {th}e see that is closed in a harde
shelle, hauyng many fete and clawes / and euer it crepeth bacward / &
the he hathe two py{n}nes on his bely, & {th}e she hathe none / whan he
wyll engender, he cli{m}meth on her bake, and she turneth her syde
towardes him, & so they fulfyll their workes. In maye they chaunge their
cotes, & in wi{n}ter they hyde the{m} fiue monethes duringe / wha{n} the
creues hath dro{n}ken milke it may leue lo{n}ge w{i}t{h}out wat{er}.
when he is olde, he hathe ij. stones in his hed with rede spottes that
haue great vertue / for if they be layde in drynke / they withdryue the
payne frome the herte. thecreuyce eteth the Oysters, & geteth the{m} be
policye / for whan the oyster gapeth, he throweth lytell stones in him,
and so geteth his fishe out, for it bydeth than open.
The Operacion.
[Sidenote: Fresh-Water Crayfish is hard to digest.]
¶ The Asshes of hym is gode to make white tethe / & to kepe the motes
out of the clothes / it w{i}t{h}dryueth byles, & heleth mangynes. The
creuyce of the fresshe water geueth gret fode, but it is an heuy mete to
disieste.
Cap. xviij.
[Sidenote: Caucius.]
++Cauci{us} is a fisshe that will nat be taken w{i}t{h} no hokes / but
[Sidenote: Capitaius.]
eteth of {th}e bayte & goth his way quyte. Capitai{us} is a lytel fisshe
w{i}t{h} a great hede / a wyde rou{n}de mouthe / &
[Sidenote: _Carp._ Is difficult to net.]
it hydeth him vnder the stones. Nota. Carpera is a carpe, & it is a
fysshe that hathe great scales / and the female hathe a great rowghe, &
she can bringe forthe no yonges tyll she haue receyued mylke of her make
/ & that she receyueth at the mouth / and it is yll for to take / for
whan it perceyueth that it shalbe taken w{i}t{h} the net, tha{n} it
thrusteth the hede into the mudde of the water / and than the nette
slyppeth ouer him whiche waye soeuer it come; & some holde them fast be
the grounde, grasse / or erbis, & so saue themselfe.
Cap. xix.
[Sidenote: _Whale._ Likes Harmony. Gets harpooned, rubs the
harpoon into himself, and slays himself.]
++Cetus is the greatest whale fisshe of all / his mouthe is so wyde that
he bloweth vp the water as yf it were a clowde / wherw{i}t{h} he
drowneth many shippes / but whan the maryners spye where he is / than
thei acco{m}pany them a gret many of shyppes togeder about him with
diuers i{n}strume{n}tis of musike, & they play with grete armonye / &
the fische is very gladde of this armonye / & co{m}meth fletynge a-boue
the watere to here the melody, & than they haue amonge them an
instrument of yron, {th}e whiche they feste{n} in-to the harde ski{n}ne,
& the weght of it synketh downwarde in to {th}e fat & grese / & sodenly
w{i}t{h} that al {th}e instrumentes of musike be styll, and {th}e
shyppes departe frome thens, & anone he sinketh to the grownde / & he
feleth {tha}t the salt watere smarteth in {th}e wou{n}de, tha{n} he
turneth his bely vpwaerd and rubbeth his wownde agay{n}st {th}e
grou{n}d, & the more he rubbeth, the depere it entreth / & he rubbeth so
longe {tha}t he sleeth hymself / and whan he is dede, than co{m}meth he
vp agayne and sheweth him selfe dede / as he dyd before quicke / and
than the shippes gader them togeder agayne, and take, & so lede hym to
lo{n}de, & do theyr profyte with hym.
Cap. xxij.
[Sidenote: Conche, or _Muscle_.]
++Conche be abydynge in {th}e harde shellis: as {th}e mone growth or
waneth, so be the conches or muscles fulle or nat full, but smale / &
there be many sortes of conches or musclys / but {th}e best be they that
haue the perles in.
Cap. xxiij.
[Sidenote: Sea-snails.]
++Coochele / is a snayle dwelli{n}ge in the water & also on the lo{n}de
/ they go out of theyr howses / & they thruste out .ij. longe hornes
wherwith they fele wether they go / for they se nat where they crepe.
Cap. xxiiij.
[Sidenote: _Conger._]
++The Conger is a se fisshe facioned like an ele / but they be moche
greter in qua{n}tyte / & whan it bloweth sore, than
[Sidenote: Polippus.]
waxe they fatte. ¶ Polippus is also a stronge fisshe {tha}t onwarse he
wyl pull a man out of a shyp. yet {th}e conger is so stronge that he
wyll tere polippu{m} asonder w{i}t{h} his teth, & in winter {th}e conger
layth in {th}e depe cauernes or holes of the water. & he is nat taken
but in somer. ¶ Esculapius sayth.
[Sidenote: Corets.]
Coretz is a fisshe that hydeth hym in the depe of {th}e water whan it
rayneth / for yf he receiued any rayne, he sholde waxe blynde, and dye
of it. ¶ Iorath sayth. The fisshes that be
[Sidenote: _Sea-crevice._]
named se craues / wha{n}ne they haue yo{n}ges / they make suche noise
{tha}t through theyr noyse they be fou{n}de and taken.
Cap. xxvij.
[Sidenote: Dolphin or Mermaid.]
++Delphin{us} is a mo{n}ster of the see, & it hath no voyce, but it
singheth lyke a man / and towarde a tempest it playeth vpon the water.
Some say whan they be taken that they wepe. The delphin hath none cares
for to here / nor no nose for to smelle / yet it smelleth very well &
sharpe. And it slepeth vpon the water very hartely, that thei be hard
ronke a farre of / and thei leue C.xl. yere. & they here gladly
play{n}ge on instrumentes, as lutes / harpes / tabours / and pypes. They
loue their yonges very well, and they fede them lo{n}ge with the mylke
of their pappes / & they haue many yonges, & amonge the{m} all be .ij.
olde ones, that yf it fortuned one of {th}e yonges to dye, tha{n} these
olde ones wyll burye them depe in the gorwnd [_sic_] of the see /
because othere fisshes sholde nat ete thys dede delphyn; so well they
loue theyr yonges. There was ones a kinge {tha}t had take{n} a delphin /
whyche he caused to be bounde w{i}t{h} chaynes fast at a hauen where as
the shippes come in at / & there was alway the pyteoust wepynge / and
lamentynge, that the kinge coude nat for pyte / but let hym go agayne.
Cap. xxxi.
[Sidenote: Echeola, a Muscle.]
++Echeola is a muskle / in whose fysshe is a precious stone /
& be night they flete to the water syde / and there they receyue the
heuenly dewe, where throughe there groweth in the{m} a costly margaret
or orient perle / & they flete a great many togeder / & he {tha}t
knoweth {th}e water best / gothe before & ledeth the other / & whan he
is taken, all the other scater a brode, and geteth them away.
Cap. xxxvi.
[Sidenote: Echinus.]
++Echyn{us} is a lytell fysshe of half a fote longe / & hath sharpe
prykcles vnder his bely in stede of fete.
Cap. xxxvii.
[Sidenote: Esox.]
++Ezox is a very grete fisshe in that water danowe be the londe of
hu{n}garye / he is of suche bygnes that a carte with .iiij. horses can
nat cary hym awaye / and he hath nat many bones, but his hede is full /
and he hath swete fisshe lyke a porke, and whan this fysshe is taken,
tha{n}ne geue hym mylke to drynke, and ye may carye hym many a myle, and
kepe hym longe quicke.
xxxviii.
[Sidenote: Phocas. Kills his wife and gets another.]
++Focas is a see bulle, & is very stro{n}ge & dangerous / and he
feghteth euer with his wyf tyll she be dede / and whan he hath kylled
her, than he casteth her out of his place, & seketh another, and leueth
with her very well tyl he dye / or tyll his wyfe ouercome him and kylle
hy{m} / he bydeth alway in one place / he and his yonges leue be suche
as they can
[Sidenote: Halata. Takes her young out of her womb to look at
’em.]
gete. ¶ Halata is a beste that dothe on-naturall dedys / for wha{n} she
feleth her yo{n}ges quycke, or stere in her body / tha{n} she draweth
the{m} out & loketh vpon the{m} / yf she se they be to yo{n}ge, tha{n}
she putteth the{m} in agayne, & lateth them grow tyll they be bygger.
Cap. xl.
[Sidenote: Sword-Fish.]
++Gladi{us} is a fisshe so named because he is mouthed after the
fascyo{n} of a sworde poynt / and ther-fore often tymes he perseth {th}e
shyppes thorough, & so causeth them to
[Sidenote: Gastarios.]
be drowned. Aristotiles. Gastarios is a fisshe lyke the scorpion / and
is but lytell greter than a spyder / & it styngeth many fisshes w{i}t{h}
her poyson so that they ca{n} nat endure nowhere / and he styngeth the
dolphin on the hede {tha}t
[Sidenote: Glaucus.]
it entreth in-to {th}e brayne. ¶ Isidorus. Glaucus is a whyte fissh that
is but selden sene except in darke rayne weder / and is nat in season
but in the howndes dayes.
Cap. xli.
[Sidenote: _Gudgeon._]
++Gobio is a smale longe fissh with a rou{n}de body / full of scales and
litell blacke spottys / and some saye they leue of drou{n}de caryo{n} /
& the fisshers say contrarye, {tha}t they leue in clere watere in sandye
graueil / and it is a holsom
[Sidenote: Gravus.]
mete. ¶ Grauus is a fisshe that hath an iye aboue on hys hede, and
therw{i}t{h} he loketh vp, and saueth hym from the{m} that wyll eat hym.
liii.
[Sidenote: _Pike:_ eats venomous beasts; is begotten by a West
Wind.]
++Lucius is a pike / a fisshe of {th}e riuer w{i}t{h} a wyde mouthe &
sharpe teth: whan {th}e perche spieth him / he turneth his tayle
towardes him / & than {th}e pike dare nat byte him because of his
finnes, or he can nat swalowe him because he is so sharpe / he eteth
venimo{us} bestes, as todes, frogges, & suche like; yet it is sayde
{tha}t he is very holsom for seke peple. He eteth fisshes almost as
moche as himselfe / wha{n} they be to bigge, tha{n} he byteth the{m} in
ij. peces, & swaloweth the one halfe first, & tha{n} the other / he is
engendered w{i}t{h} a westerne wynde.
Cap. lvii.
[Sidenote: Sea-Mouse Musculus is the cock of Balena.]
++Mus marin{us}, the see mouse, gothe out of the water, & there she
laith her egges in a hole of the erthe, & couereth the eges, & goth
her way & bydeth frome them xxx. dayes, and than commeth agayne and
oncouereth them, & than there be yo{n}ges, and them she ledeth into
{th}e water, & they be first al blynde. Muscul{us} is a fisshe {tha}t
layth harde shellis, and of it the great monster balena receyueth her
nature, & it is
[Sidenote: Sea-weazle.]
named to be the cocke of balena. Mustela is the see wesyll / she
casteth her yonges lyke other bestes / & whan she hath cast them, yf
she perceiue that they shall be fou{n}de, she swaloweth them agayne
into her body, and than seketh a place wher as they may be surer
without dau{n}ger / & than she speweth them out agayne.
Cap. lix.
[Sidenote: _Lamprey._ Must be boiled in wine.]
++Murena is a lo{n}ge fisshe w{i}t{h} a weke skinne lyke a serpent /
& it conceyueth of the serpe{n}t vipera / it liueth longest in the
tayle, for wha{n} that is cut of, it dyeth inco{n}tinent / it must be
soden in gode wyne w{i}t{h} herbes & spices, or ellis it is very
dau{n}gero{us} to be eten, for it hath many venymous humours, and it is
euyll to disieste.
Cap. lxi.
[Sidenote: Mulus: has 2 beards.]
++Mulus is a see fysshe {tha}t is smale of body / & is only a mete for
gentils: & there be many maners of these / but the best be those {tha}t
haue ij. berdes vnd{er} the mouthe / & whan it is fayre weder, than they
waxe fatte / whan he is dede than he is of many colours.
Cap. lxiiij.
[Sidenote: Nereids.]
++Nereydes be monsters of {th}e see, all rowghe of body / & whan any of
them dyeth, tha{n} the other wepe. of this is spoke{n} in balena, the
.xiiij. chapter.
[Sidenote: Orchun. Is Balene’s deadly enemy.]
¶ ++Orchu{n} is a monster of {th}e se / whose lykenes can nat lightely
be shewed / & he is mortal e{n}nemye to {th}e balene, & tereth asonder
the bely of the balene / & the balene is so boystous {tha}t he can nat
turne hym to defende him, and {tha}t costeth him his lyfe / for as sone
as he feleth hi{m} selfe wou{n}ded, than he si{n}keth doune to the botom
of the water agayne / & the Orchu{n} throweth at him w{i}t{h} stones / &
thus balena endith his lyfe.
Cap. lxvi.
[Sidenote: Pearl-Oyster.]
++Ostreñ is an oyster that openeth his shell to receyue {th}e dewe &
swete ayre. In {th}e oyster groweth naturall orient perles that
oftentymes laye on the see stronde, & be but lytell regarded, as
Isidorus saith.
Cap. lxvij.
[Sidenote: Pagrus.]