oyster shelles in peces, & eteth out the fisshe of the{m}.
[Sidenote: Sea-Peacock.]
Nota. Pauus maris is the Pecocke of the Se, & is lyke the pecocke of the
londe, bothe his backe, necke, & hede / & the
[Sidenote: Percus.]
nether body is fisshe Nota. Percus is of diuers colours, & swift in
ro{n}nynge in {th}e water, & hathe sharpe finnes, & is a
[Sidenote: Pecten: winks.]
holsome mete for seke people. Pecten is a fisshe that is in sandy
grou{n}de, & wha{n} he is meued or stered, he wynketh.
Cap. lxx.
[Sidenote: Pinna. How he catches small fishes.]
++Pinna is a fisshe {tha}t layeth alwaye in the mudde, and hathe alway a
lodisma{n}, & some name it a lytel hoge, & it hathe a rou{n}de body, &
it is in a shell lyke a muscle; it layth in the mone as it were dede,
gapyng open / and than the smale fisshes come into his shel, weni{n}g of
him to take their repaste / but whan he feleth {tha}t his shell is
almoste ful / than he closeth his mouthe, & taketh them & eteth them /
& parteth
[Sidenote: _Plaice._]
them amo{n}ge his felowes. The playce is well knowen fisshe, for he is
brode & blake on the one syde, and whyte on the other.
Cap. lxvij.
[Sidenote: Polippus.]
++Polippus hath gret strength in his fete / what he therin cacheth, he
holdeth it fast / he spri{n}geth somtyme vp to the shippes syde, &
snacheth a ma{n} w{i}t{h} him to the grou{n}de of the see, & there eteth
him / & that {tha}t he leueth, he casteth it out of his denne agayn /
they be moche in the se about Venis / & he is taken in barellis where
hartys hornes be layd in / for he is gladly be those hornes.
Cap. lxxvij.
[Sidenote: Rumbus.]
++Rumbus is a great fisshe stronge & bolde / but he is very slow in
swi{m}mi{n}ge, therfor can he gete his mete but soberly w{i}t{h}
swi{m}myng / therfor he layth him down in the grou{n}de or mudde, &
hideth him there / and all the fisshes that he can ouercome / co{m}mynge
forby him, he taketh and eteth them.
Cap. lxxviij.
[Sidenote: Rubus.]
++Rubus is a fisshe of the grekes se & of the sees of ytaly /
they be rou{n}de lyke a ringe, & haue many rede spottes /
& is full of sharpe finnes & pinnis / he is slow in swi{m}mynge because
he is so brode / he gothe be the grou{n}de, & wayteth there his praye /
& suche fisshes as he can gete he burieth in
[Sidenote: Ryache.]
the sandes, & it is a very swete fisshe. Ryache be fisshes that be
rou{n}de / somtyme they be in length & brede two cubites / & it hath a
long tayle / theron be sharpe pinnes / & it is slowe in swi{m}mynge.
Cap. lxxix.
[Sidenote: _Salmon._]
++Salmo is a fysshe engendred in the swete water, & he waxeth longe &
gret / & also he is heuy / & his colour nor sauour is nat gode tyll he
haue ben in the salt wat{er} & proued it / thus draweth the samon to
the water agaynst {th}e streme; he neuer seaseth tyll he haue ben i{n}
the se and returned agayn to
[Textnote: [A ? fleshe.]]
his olde home, as Phisiologua saith / his fisshe[A] is rede, & he may
nat liue in a swet sta{n}dinge water / he must be in a fresshe riuer
that he may playe up and dou{n}e at his plesure.
[Sidenote: Salpa. _Stockfish?_]
++Salpa is a fowle fisshe and lytell set by / for it will neuer be
ynough for no maner of dressinge tyll it haue ben beten with grete
hamers & staues.
Cap. lxxij.
[Sidenote: Serra. Cuts through ships with his fins.]
++Serra is a fysshe with great tethe, and on his backe he hathe sharpe
fynnes lyke the combe of a cocke / and iagged lyke a sawe wherew{i}t{h}
thys monstrous fisshe cutteth a ship thorough, & whan he seeth a shippe
co{m}mynge, than he setteth vp his fi{n}nes & thi{n}keth to sayl with
the shippe as fast as it / but whan he seeth that he can nat co{n}tinue
/ tha{n} he latteth his finnes fall agayn & destroieth the shippe with
[Sidenote: Scylla.]
the people, and tha{n} eteth the dede bodyes. Nota. Scilla is a monster
in the see betwene Italye & Sicill / it is great ennemye vnto ma{n}. It
is faced & handed lyke a gentylwoman / but it hath a wyde mouthe &
ferfull tethe / & it is belied like a beste, & tayled lyke a dolphin /
it hereth gladly singinge. It is in the wat{er} so stronge that it can
nat be ouercome / but on {th}e lond it is but weke.
Cap. lxxxiij.
[Sidenote: Siren. Siren is like an eagle below, sings sweet songs
to mariners, and tears them to pieces.]
++Syrene, the mermayde is a dedely beste that bringeth a man gladly to
dethe / frome the nauyll vp she is lyke a woman w{i}t{h} a dredfull face
/ a long slymye here, a grete body, & is lyke the egle i{n} the nether
parte / haui{n}ge fete and tale{n}tis to tear asonder suche as she
geteth / her tayl is sealed like a fisshe / and she singeth a maner of
swete song, and therwith deceyueth many a gode mariner / for wha{n} they
here it, they fall on slepe co{m}monly / & than she co{m}meth, and
draweth them out of the shippe, and tereth them asonder / they bere
their yo{n}ges in their armes, & geue them souke of their papis whiche
be very grete, ha{n}ginge at their brestis / but {th}e wyse maryners
stoppe their eares whan they se her / for whan she playth on the
wat{er}, all they be in fear, & than they cast out an empty to{n}ne to
let her play w{i}t{h} it tyll they be past her / this is specifyed of
the{m} {tha}t haue sene it. Ther be also in
[Sidenote: +Sirens, serpents.+]
some places of arabye, serp{n}tis named sirenes, that ronne faster than
an horse, & haue wynges to flye.
[Cap. lxxxv.]
[Sidenote: Solaris.]
++Solaris is a fishe so named because it is gladly be the londes syde in
the so{n}ne / he hathe a great hede, a wyde mouth, & a blake skine, &
slipper as an ele / it waxeth gret, & is gode
[Sidenote: _Sole._]
to be eten. Solea is the sole, that is a swete fisshe and holsom for
seke people.
Cap. lxxxvi.
[Sidenote: Solopendria.]
++Solope{n}dria is a fisshe / whan he hathe swalowed i{n} an angle, than
he spueth out al his guttes till he be quyt of
[Sidenote: Sea-Scorpion.]
the hoke / and than he gadereth i{n} all his guttes agayne. The[A]
Scorpion of the see is so named because wha{n} he is taken in any mannys
handes he pricketh him w{i}t{h} his stinge of his tayle. Plini{us} saith
that the dede creuyce that layeth on the drye sonde be the see syde,
beco{m}meth scorpyons.
[Text note: [A _orig._ Tge]]
Cap. lxxxix.
[Sidenote: _Sturgeon._ Eats no food, has no mouth, grows fat on
east wind. Has no bones in his body.]
++Sturio / the sturgio{n} is a gret fisshe in the ro{n}ninge waters /
and he taketh no fode i{n} his body, but lyueth of {th}e styl and swete
ayres therfore he hathe a small bely / w{i}t{h} a hede and no mouthe,
but vnder his throte he hathe a hole {tha}t he closeth whan he wyll / he
openeth it whan it is fayre weder / & with an east wynde he waxeth fat /
and whan that the north winde bloweth, than falleth he to the grou{n}de
/ it is a fisshe of ix. fote longe whan he is ful growen / he hath whyte
swete flesshe & yolow fatte / & he hathe no bone in all his body but
only in his hede.
Cap. xcij.
[Sidenote: _Tench._]
++Tecna is a tenche of the fresshe water, and is fedde in the mudde lyke
{th}e ele / & is moche lyke of colours: it is a
[Sidenote: Tintinalus.]
swete fisshe, but it is euyll to disiest. ¶ Tintinalus is a fayre mery
fisshe, & is swete of sauour, & well smellinge lyke the
[Sidenote: Torpedo.]
tyme, where of it bereth the name. ¶ ++Torpido is a fisshe. but who-so
handeleth hym shalbe lame & defe of ly{m}mes / that he shall fele no
thyng / & it hathe a maner of Squitana {tha}t is spoke{n} of in {th}e
lxxxiiii. chapter[1], and his nature.
Cap. xciij.
[Sidenote: _Trout._]
[Textnotes:
[A _for_ Trutta]
[B ? flesshe]]
... ¶ ++Trncka[A] / the trowte is a fisshe of the ryuer, & hathe scales,
& vpo{n} his body spottys of yelow and blodye coloure. & his fisshe[B]
is rede frome {th}e monthe of July to the monthe of Noue{m}ber / and is
moche sweter than {th}e fresshe samo{n}; and all the other part of the
yere his fisshe[B] is whyte.
Cap. xcv.
[Sidenote: Testudo.]
++Testudo is a fysshe in a shelle / & is in {th}e se of Inde / & his
shelle is very great & like a muskle / & be nyght they go out for theyr
mete / & whan they haue eten theyr bely full / tha{n} they slepe
swy{m}mi{n}g vpon the wat{er}. tha{n} ther come iij. fisshers botes / of
{th}e wiche .iij. twayn take one of these muskles. Solinus sayth. {tha}t
this muskle hathe his vppermest shell so brode that it may couere a
howse / where many folke may hyde them vnder / And it gothe out the
wat{er} vpon the londe / & there it layth an hondred egges as grete as
gose eggis / and couer the{m} w{ith} erth / & oftentymes be night it
gothe to the eggys & layeth vpo{n} the{m} w{i}t{h} her brest, & than
become they yo{n}ges.
[This copy of Admiral Swinburne’s _Andrewe_ ends with the next column of
this page, sign. v. i. back, with an illustration not headed, but which
is that to Cap. xcvij.]
[Footnote 1: Squatin{us} is a fisshe in {th}e se, of fiue cubites
longe: his tayle is a fote brode, & he hideth him in the slimy
mudde of {th}e se, & marreth al other fisshes that come nigh him:
it hath so sharpe a ski{n}ne that in som places they shaue wode
with it, & bone also / on his ski{n}ne is blacke short here. The
nature hathe made him so harde that he can nat almoste be persed
with nouther yron nor stele.]
[Note to _Balena_, p. 115. þar [in þe se of Brytain] buþ ofte
ytake dolphyns & se-calves, & _balenes_, (gret fysch, as hyt were
of whaales kinde) & dyvers manere schyl-fysch, among þe whoche
schyl-fysch buþ moskles þat habbeþ wiþynne ham margey perles of al
manere colour of huȝ, of rody & red, of purpre & of bluȝ, &
specialych & moost of whyte. Trevisa’s Higden, in Morris’s
_Specimens_, p. 334. For ‘the cocke of Balena’ see Musculus,
p. 119, above; and for its ‘mortal ennemye,’ Orchun, p. 120.]
* * * * *
* * * *
Erratum:
Cap. xl. [xv]
* * * * *
* * * *
* * * * *
Contents of this Section [added by transcriber]
Wilyam Bulleyn on Boxyng and Neckeweede 124
Andrew Borde on Sleep, Rising, and Dress 128
William Vaughan’s Fifteen Directions to preserve Health 133
The Dyet for every Day
(from Sir John Harington’s Schoole of Salerne) 138
On Rising, Diet, and Going to Bed (from the same) 140
Recipes (for Fritters, Jussell, and Mawmeny) 145
Recipes (for Hares and Conies in Civeye, and for Doucettes) 146
* * * * *
* * * *
Wilyam Bulleyn on
Boxyng & Neckeweede.
(From _The Booke of Compoundes_, fol. lxviii.)
_Sicknes._
Will boxyng doe any pleasure?
_Health._
Yea forsothe, verie moche: As example, if you haue any [a]sausie
loughte, or loitryng lubber within your house, that is either to busy of
his hand or tongue: and can do nothing but plaie one of the partes of
the .24. orders of knaues. [b]There is no pretier medicen for this, nor
soner prepared, then boxyng is: iii. or .iiii. tymes well set on, a span
long on bothe the chekes. And although perhaps this will not alter his
lubberly condicio{n}s, yet I assure you, it wil for a time chau{n}ge his
knauishe complexio{n}, and helpe him of the grene sicknes: and euery man
maie practise this, as occasion shall serue hym in his familie, to
reforme them. _Bulleins Bulwarke of Defence_, 1562.
[Sidenote: [a] For saucy louts, [b] the best cure is Boxing.]
(From _The booke of Simples_, fol. xxvii. back.)
_Marcellus._
There is an herbe whiche light fellowes merily will call [a]
Gallowgrasse, Neckeweede, or the Tristrams knot, or Saynt Audres lace,
or a bastarde brothers badge, with a difference on the left side,
&c. you know my meaning.
_Hillarius._
What, you speake of Hempe? mary, you t{e}rme it with manie pretie names.
I neuer heard the like termes giuen to any simple, as you giue to this;
you cal it neckwede. A, well, I pray you, woulde you know the propertie
of this [b] Neckeweede in this kinde? beinge chaunged into such a lace,
this is his vertue. Syr, if there be any yonkers troubled with idelnesse
and loytryng, hauyng neither learnyng, nor willyng handes to labour: or
that haue studied Phisicke so longe that [c] he or they can giue his
Masters purse a Purgacion, or his Chist, shoppe, and Countinghouse,
a strong vomit; yea, if he bee a very cunning practicioner in false
accomptes, he may so suddenly and rashely minister, that he may smite
his Father, his Maister, or his friende &c. into a sudden incurable
consumption, that he or they shall neuer recouer it againe, but be
vtterly vndone, and cast either into miserable pouertie, prisonment,
bankeroute &c. If this come to passe, then the [1: Fol. xxviii.] best
rewarde for this practicioner, is this Neckeweede: [d] if there be any
swashbuckler, common theefe, ruffen, or murtherer past grace, y^e nexte
remedie is this Lace or Corde. For them which neuer loued concored,
peace nor honestie, this wil ende all the mischief; this is a purger,
not of Melancholy, but a finall banisher of [e] all them that be not fit
to liue in a common wealth, no more then Foxes amonge sheepe, or
Thistles amonge good Corne, hurters of trew people. This Hempe, I say,
passeth the new Diat, bothe in force and antiquitee. [f] If yonge
wantons, whose parentes haue left them fayre houses, goods and landes,
whiche be visciously, idle, vnlearnedly, yea or rather beastly brought
vp: [g] after the death of their saied parentes, their fruites wil
spryng foorth which they haue learned in their wicked youthe: then
bankets and brothels will approche, [h] the Harlots will be at hande,
with dilightes and intisementes, the Baude will doe hir diligence,
robbyng not onlie the pursses, but also the hartes of suche yongemen,
whiche when they be trapped, can neuer skape, one amonge an hundredth,
vntill Hempe breaketh the bande amonge these loytring louers. [i] The
Dice whiche be bothe smalle and light, in respecte vnto the Coluering,
or double Cannon shotte or Bollet, yet with small force and noyse can
mine, break downe, and destroy, and caste away their one Maisters
houses, faire feldes, pleasaunt Woddes, and al their money, yea frendes
and al together, this can the Dice do. And moreouer, [k] can make of
worshipfull borne Gentilmen, miserable beggars, or theefes, yet for the
time “a-loft syrs, hoyghe childe and tourne thee, what should youth do
els: [l] I-wisse, not liue like slaues or pesantes, but all golden,
glorious, may with dame Venus, my hartes delight” say they. “What a
sweete heauen is this: Haue at all, kockes woundes, bloud and nayles,
caste the house out at the window, and let the Diuell pay the Malte man:
a Dogge hath but a day, a good mariage will recouer all together:” or
els with a Barnards blowe, [m] lurkyng in some lane, wodde, or hill top,
to get that with falshead in an hower, whiche with trueth, labour, &
paine, hath bene gathered for perhappes .xx. yeares, to the vtter
vndoyng of some honest familie. Here thou seest, gentle Marcellus,
a miserable Tragedie of a wicked shamelesse life. I nede not bring forth
the example of the Prodigall childe. Luke .xvi. Chapter, whiche at
length came to grace: It is, I feare me, in vaine to talke of him, [n]
whose ende was good; but a greate nomber of these flee from grace, and
come to endes moste vngracious, finished only life by this [o] Hempe.
Although sometime the innocente man dieth that way, through periurie for
their one propper gooddes, as Naboth died for his owne Vineyarde,
miserable in the eies of the worlde, but precious in the sight of God.
This is one seruice whiche Hempe doeth.
[Sidenotes:
[a] The names of Hemp.
[b] Neckweed (a halter) [c] is good for thievish apprentices,
[d] for swashbucklers past grace, [e] and all scamps.
[f] Also for young spendthrifts [g] who after their parents’ death
[h] waste their all with harlots [i] and in gambling [k] which
makes men beggars, or thieves.
[l] A life of reckless debauchery [m] and robbery [n] ends with
[o] Hemp.]
[a] Also this worthy noble herbe Hempe, called _Cannabis_ in Latten, can
not bee wanted in a common wealth, [b] no Shippe can sayle without
Hempe, y^e sayle clothes, the shroudes, staies, tacles, yarde lines,
warps & Cables can not be made. [c] No Plowe, or Carte can be without
ropes [1: Fol. xxviii.b.] halters, trace &c. [d] The Fisher and Fouler
muste haue Hempe, to make their nettes. [e] And no Archer can wante his
bowe string: and the Malt man for his sackes. With it the belle is rong,
to seruice in the Church, with many mo thynges profitable whiche are
commonly knowen of euery man, be made of Hempe.
[Sidenotes:
[a] The use of Hemp [b] to the Sailor, [c] Plowman, [d] Fisher and
[e] Archer.]
* * * * *
* * * *
Andrew Borde on
Sleep, Rising, and Dress.
[From his +Regyment+, ? 1557.]
[Fol. E.i.] Whole men of what age or complexion so euer they be of,
shulde take theyr naturall rest and slepe in the nyght: and to eschewe
merydyall sleep. But and nede shall compell a man to slepe [a] after his
meate: let hym make a pause, and than let hym stande & lene and [b]
slepe agaynst a cupborde, or els let hym sytte upryght in a chayre and
slepe. Slepynge after a full stomacke doth ingendre dyuers infyrmyties,
it doth hurte the splene, it relaxeth the synewes, it doth ingendre the
dropses and the gowte, and doth make a man looke euyll colored. [Fol.
E.i.b.] Beware of veneryous actes before the fyrste slepe, and specyally
beware of suche thynges after dyner or after a full stomacke, for it
doth ingendre the crampe and the gowte and other displeasures. [c] To
bedwarde be you mery, or haue mery company ahoute you, so that to
bedwarde no angre, nor heuynes, sorowe, nor pensyfulnes, do trouble or
dysquyet you. [d] To bedwarde, and also in the mornynge, vse to haue a
fyre in your chambre, to wast and consume the euyl vapowres within the
chambre, for the breath of man may putryfye the ayre within the
cha{m}bre: I do advertyse you not to stande nor to sytte by the fyre,
[e] but stande or syt a good way of from the fyre, takynge the flauour
of it, for fyre doth aryfie and doth drye vp a mannes blode, and doth
make sterke the synewes and ioyntes of man. [f] In the nyght let the
wyndowes of your howse, specyallye of your cha{m}bre, be closed. Whan
you [Fol. E.ii.] be in your bedde,[1] [f] lye a lytle whyle on your
lefte syde, and slepe on your ryght syde. And whan you do wake of your
fyrste slepe, make water yf you feel your bladder charged, & than slepe
on the lefte side; and looke as ofte as you do wake, so oft turne your
selfe in the bedde from one syde to theother. [g] To slepe grouellynge
vpon the stomacke and bely is not good, oneles the stomacke be slowe and
tarde of dygestion; but better it is to laye your hande, or your
bedfelowes hande, ouer your stomacke, than to lye grouellynge. [h] To
slepe on the backe vpryght[2] is vtterly to be abhorred[1]: whan that
you do slepe, let not your necke, nother your sholders, nother your
ha{n}ds, nor feete, nor no other place of your bodye, lye bare
vndiscouered. Slepe not with an emptye stomacke, nor slepe not after
that you haue eaten meate one howre or two after. In your bed lye with
your head somwhat hyghe, leaste that the [* Fol. E. ii.b.] meate whiche
is in your stomacke, thorowe eructuacions or some other cause, ascende
to the oryfe (_sic_) of the stomacke. [i] Letyour nyght cap be of
scarlet: and this I do aduertyse you, to cause to be made a good thycke
quylte of cotton, or els of [k] pure flockes or of cleane wolle, and let
the couerynge of it be of whyte fustyan, and laye it on the fetherbed
that you do lye on; and in your bed lye not to hote nor to colde, but in
a temporaunce. Olde auncyent Doctors of physicke sayth .viii. howres of
slepe in so{m}mer, and ix. in wynter, is suffycent for any man: but I do
thynke that slepe oughte to be taken as the complexion of man is. [l]
Whan you doryse in the mornynge, ryse with myrth and remembre God. Let
your hosen be brusshed within & without, and flauer the insyde of them
agaynst the fyre; vse lynnen sockes, [m] or lynnen hosen nexte your
legges: whan you be out of your bedde, [n] stretche forth your [Fol.
E. iii.] legges & armes, & your body; cough, and spytte, and than [o] go
to your stoole to make your egestyon, and exonerate youre selfe at all
tymes, that nature wolde expell. For yf you do make any restryction in
kepynge your egestyon or your vryne, or ventosyte, it maye put you to
dyspleasure in breadynge dyuers infyrmyties.After you haue euacuated
your bodye, & [p] trussed your poyntes,[3] kayme your heade oft, and so
do dyuers tymes in the day. [q] And wasshe your ha{n}des & wrestes, your
face, & eyes, and your teeth, with colde water; and after y^t you be
apparayled, [r] walke in your gardyn or parke, a thousande pase or two.
And than great and noble men doth vse to here masse, & other men that
can not do so, but muste applye theyr busynes, doth [s] serue god
w{i}t{h} some prayers, surrendrynge thankes to hym for hys manyfolde
goodnes, with askynge mercye for theyr offences. And before you go to
your refecti[Fol. E. iii.b.]on, moderatly exercise your body with some
labour, or [t] playeng at the tennys, or castyng a bowle, or paysyng
weyghtes or plo{m}mettes of leede in your handes, or some other thyng,
to open your poores, & to augment naturall heate. [v] At dyner and
supper[4] vse not to drynke sundry drynkes, and eate not of dyuers
meates: but [x] feede of .ii. or .iii. dysshes at the moste. After that
you haue dyned and supte, laboure not by and by after, but make a pause,
syttynge or standynge vpryght the space of an howre or more with some
pastyme: drynke not moch after dyner. [y] At your supper, vse lyght
meates of dygestyon, and refrayne from grose meates; go not to bed with
a full nor an emptye stomacke. And after your supper make a pause or you
go to bed; and go to bed, as I sayde, with myrth.
[Sidenotes:
[a] After Dinner, sleep standing [b] against a cupboard.
[c] Before bedtime be merry.
[d] Have a fire in your bedroom, [e] but stand a good way off it.
[f] Shut your windows.
[f] Lie first on your left side.
[g] To sleep groveling on the belly, is bad; [h] on the back
upright, is worse.
[i] Wear a scarlet nightcap.
[k] Have a flock bed over your featherbed.
[l] On rising, remember God, brush your breeches, put on [m] your
hose, [n] stretch, [o] go to stool.
[p] Truss your points, comb your head, [q] wash your hands and
face, [r] take a stroll, [s] pray to God.
[t] Play at tennis, or wield weights.
[v] At meals, [x] eat only of 2 or 3 dishes; [y] let supper-dishes
be light.]
Furthermore as concernynge your apparell. In wynter, next your shert vse
you to [a] weare a petycote of scarlet: your dowb[Fol. E.iv.]let vse
at plesure: But I do aduertyse you to [b] lyne your Iacket vnder this
fasshyon or maner. Bye you fyne skynnes of whyte lambe & blacke lambe.
And let your skyn{n}er cut both y^e sortes of the skynnes in smale peces
triangle wyse, lyke halfe a quarell of a glasse wyndowe. And than sewe
togyther a [* MS. _a a_] whyte pece and a blacke, lyke a whole quarell
of a glasse wyndowe: and so sewe vp togyther quarell wyse as moche as
wyll lyne your Iacket: this furre, for holsommes, is praysed aboue
sables, or any other fur. Your exteryall aparel vse accordyng to your
honour. In som{m}er vse to were a scarlet petycote made of stamell or
lynse wolse. In wynter and so{m}mer kepe not your bed to hote, nor bynde
it to strayte; [c] kepe euer your necke warme. In somer kepe your necke
and face from the sonne; vse to [d] wear gloues made of goote skyn,
perfumed with Amber degrece. And beware in sta{n}dyng or lyeng on
the [Fol. E.iv.b.] grounde in the reflection of the son{n}e, but be
mouable. If thou shalt com{m}on or talke w{i}t{h} any man: [e] stande
not styll in one place yf it be vpon y^e bare grou{n}de, or grasse, or
stones: but be mouable in suche places. Stande nor syt vpon no stone or
stones: Stande nor syt longe barehed vnder a vawte of stone. Also beware
that you do not lye in olde cha{m}bres which be not occupyed, [f]
specyally suche chambres as myse and rattes and snayles resorteth vnto:
lye not in suche chambres, the whiche be depreued cleane from the sonne
and open ayre; nor lye in no lowe Chambre, excepte it be boorded. Beware
that you [g] take no colde on your feete and legges. And of all weather
beware that you do not ryde nor go in great and Impytous wyndes. (_A
Compe{n}dyous Regyment or a Dyetary of helth, made in Mou{n}tpylior:
Compyled by Andrewe Boorde, of Physicke Doctor._ (Colophon.) Imprinted
by me Robert Wyer: Dwellynge at the sygne of seynt Johñ Euangelyst, in
S. Martyns Parysshe, besyde Charynge Crosse.)
[Sidenotes:
[a] Wear a scarlet petycote.
[b] Line a jacket with white and black lambskin sewn diamond-wise.
[c] Keep your neck warm.
[d] Wear goatskin gloves.
[e] Don’t stand long on grass or stones.
[f] Don’t sleep in ratty rooms.
[g] Don’t take cold in your feet.]
[Footnote 1-1: Compare what Bulleyn says: --slepe. The night is the best
time: the daie is euill: to slepe in the fielde is perilous. But vpon,
or in the bedde, liyng firste vpon the right side, untill you make
water: then vpon the lefte side, is good. [a]But to lye vpon the backe,
with a gaping mouth, is daungerous: and many thereby are made starke ded
in their slepe: through apoplexia, and obstruccion of the sinewes, of
the places vitalle, animall, and nutrimentalle. _Bullein’s Bulwarke, The
booke of the vse of sicke men and medicenes_, fol. lxx. See also Sir
John Harrington’s directions from Ronsovius: “They that are in health,
must first sleepe on the right side, because the meate may come to the
liuer, which is to the stomack as a fire vnder the pot, and thereby is
digested. To them which haue but weake digestion, it is good to sleepe
prostrate on their bellies, or to [b] haue their bare hands on their
stomackes: and to lye vpright on the backe, is to bee vtterly abhorred.”
p. 19.
[Sidenotes to Footnote:
[a] How to lie in bed.
[b] Who should put their hands on their stomachs.]]
[Footnote 2: This wenche lay _upright_, and faste slepte. Chaucer. _The
Reeves Tale_, l. 4192, ed. Wright.]
[Footnote 3: [a] Fricacion is one of the euacuacions, yea, or
clensynges of mankinde, as all the learned affirmeth: that mankinde
should rise in the mornyng, and haue his apparell warme, stretchyng
foorthe his handes and legges. Preparyng the bodie to the stoole, and
then [b] begin with a fine Combe, to kembe the heere vp and down: then
with a course warme clothe, to chafe or rubbe the hedde, necke, breast,
armeholes, bellie, thighes, &c., and this is good to open the pores.
1562 _Bullein’s Bulwarke_, The booke of the vse of sicke men and
medicenes, fol. lxvij. See Vaughan below, No. 2, p. 133.
[Sidenotes to Footnote:
[a] Of Frication [b] and combing the head.]]
[Footnote 4: Drunkards, bench-wislers, that will quaffe untill thei are
starcke staring madde like Marche Hares: Fleming-like Sinckars;
brainlesse like infernall Furies. Drinkyng, braulyng, tossyng of the
pitcher, staryng, pissyng[*], and sauyng your reuerence, beastly spuyng
vntill midnight. Therefore let men take hede of dronke{n}nes to bedward,
for feare of sodain death: although the Flemishe[†] nacion vse this
horrible custome in their vnnaturall watching all the night. _Bullein_,
fol. lxix-lxx, see also fol. xj.]
[Footnote 4*: Compare A. Borde of the “base Doche man,” in his
_Introduction_.]
[Footnote 4†:
I am a Flemyng, what for all that
Although I wyll be dronken other whyles as a rat.
A. Borde, _Introduction_.]
* * * * *
* * * *
William Vaughan’s
Fifteen Directions to preserve Health.
(From his _Naturall & Artificial Directions for health_,
1602, p. 57-63.)
Declare vnto mee a dayly dyet, whereby I may liue in health, and not
trouble my selfe in Physicke.
(1) I will: first of all in the morning when you are about to rise vp,
stretch your self strongly: for thereby the animall heate is somewhat
forced into the outward partes, the memorie is quickned, and the bodie
strengthened.
(2) Secondarily, rub and chafe your body with the palmes of your hands,
or with a course linnen cloth; the breast, back, and belly, gently: but
the armes, thighes, and legges roughly, till they seem ruddy and warme.
(3) Euacuate your selfe.
(4) Put on your apparell: which in the summer time must be for the most
part silke, or buffe, made of buckes skinne, for it resisteth venime and
contagious ayres: in winter your vpper garment must be of cotton or
friezeadow.
(5) When you have apparelled your selfe hansomely, combe your head
softly and easily with an Iuorie combe: for nothing recreateth the
memorie more.
[Sidenotes:
1. Stretch yourself. 2. Rub yourself. 3. Go to stool. 4. Put on
your clothes. 5. Comb your head.]
(6) Picke and rub your teeth: and because I would not haue you to bestow
much cost in making dentrifices for them; [a] I will aduertise you by
foure rules of importance how to keepe your teeth white and vncorruyt
(_sic_), and also to haue a sweete breath. First, wash well your mouth
when you haue eaten your meat: secondly, sleepe with your mouth somewhat
open. Thirdly, spit out in the morning that which is gathered together
that night in the throate: then take a linnen cloth, and rub your teeth
well within and without, to take away the fumositie of the meat and the
yellownesse of the teeth. For it is that which putrifieth them and
infecteth the breath. But least peraduenture your teeth become loose and
filthy, I will shew you [b] a water farre better then pouders, which
shall fasten them, scoure the month, make sound the gums, and cause the
flesh to growe againe, if it were fallen away. Take halfe a glasse-full
of vineger, and as much of the water of the mastick tree (if it may
easily be gotten) of rosemarie, myrrhe, mastick, bole Armoniake, Dragons
herbe, roche allome, of each of them an ounce; of fine cinnamon halfe an
ounce, and of fountaine water three glassefulles; mingle all well
together and let it boile with a small fire, adding to it halfe a pound
of honie, and taking away the scumme of it; then put in a little
bengwine, and when it hath sodden a quarter of an houre, take it from
the fire, and keepe it in a cleane bottle, and wash your teeth
therewithall as well before meate as after; if you hould some of it in
your mouth a little while, it doth much good to the head, and sweetneth
the breath. I take this water to be [c] better worth then a thousand of
their dentifrices.
[Sidenotes:
6. Clean your teeth.
[a] (How to keep the teeth sound and the breath sweet. [b] Use
Vaughan’s Water made after this recipe. [c] It’s better than
1000 Dentrifices.)]
(7) Wash your face, eyes, eares and hands, with fountaine water. I have
knowne diuers students which vsed to bathe their eyes onely in well
water twise a day, whereby they preserued their eyesight free from all
passions and bloudsheds, and sharpened their memories maruaylously. You
may sometimes bathe your eyes in rosewater, fennell water, or eyebright
water, if you please; but I know for certaintie, that you neede them not
as long as you vse good fountaine water. Moreouer, least you by old age
or some other meanes doe waxe dimme of sight, I will declare vnto you,
[a] the best and safest remedie which I knowe, and this it is: Take of
the distilled waters of verueine, bettonie, and fennell one ounce and a
halfe, then take one ounce of white wine, one drachme of Tutia (if you
may easilie come by it) two drachmes of sugarcandy, one drachme of Aloes
Epatick, two drachmes of womans milke, and one scruple of Camphire: beat
those into pouder, which are to be beaten, and infuse them together for
foure and twenty houres space, and then straine them, and so vse it when
you list.
[Sidenotes:
7. Wash. [a] The best remedy for dim sight.]
(8) When you haue finished these, say your morning prayers, and desire
God to blesse you, to preserue you from all daungers, and to direct you
in all your actions. For the feare of God (as it is written) is the
beginning of wisedome: and without his protection whatsoeuer you take in
hand, shall fall to ruine. Therefore see that you be mindfull of him,
and remember that to that intent you were borne, to weet, to set foorth
his glorie and most holy name.
(9) Goe about your businesse circumspectly, and endeauour to banish all
cares and cogitations, which are the onely baits of wickednesse. [a]
Defraud no man of his right: for what measure you giue vnto your
neighbour, that measure shall you receiue. And finally, imprint this
saying deepely in your mind: A man is but a steward of his owne goods;
wherof God one day will demaund an account.
[Sidenotes:
8. Say your Prayers. 9. Set to work. [a] Be honest.]
(10) Eate three meales a day vntill you come to the age of fourtie
yeares: as, your breakefast, dinner, and supper; yet, that betweene
breakefast and dinner there be the space of foure houres, and betwixt
dinner and supper seauen houres: the breakfast must be lesse then
dinner, and the dinner somewhat lesse then supper.
[Sidenote:
10. Eat only three meals a day.]
[a] In the beginning of meales, eate such meates as will make the belly
soluble, and let grosse meats be the last. Content your selfe with one
kind of meate, for diuersities hurt the body, by reason that meats are
not all of one qualitie: Some are easily digested, others againe are
heauy, and will lie a long time vpon the stomack: also, the eating of
sundrie sorts of meat require often [b] pottes of drinke, which hinder
concoction; like as we see often putting of water into the meat-potte to
hinder it from seething. Our stomack is our bodies kitchin, which being
distempered, how can we liue in temperate order: drinke not aboue foure
times, and that moderately, at each meale: least the belly-God hale you
at length captiue into his prison house of gurmandise, where you shall
be afflicted with as many diseases as you haue deuoured dishes of sundry
sorts. [c] The cups whereof you drinke, should be of siluer, or siluer
and gilt.
[Sidenotes:
[a] Eat light food before heavy. [b] Drink hinders digestion.
[c] Use silver cups.]
(11) Labour not either your mind or body presently after meales: rather
sit a while and discourse of some pleasant matters: when you haue ended
your confabulations, wash your face and mouth with cold waters, then go
to your chamber, and make cleane your teeth with your tooth-picker,
which should be either of iuorie, silver, or gold. Watch not too long
after supper, but depart within two hours to bed. But if necessitie
compell you to watch longer then ordinary, then be sure to augment your
sleepe the next morning; that you may recompence nature, which otherwise
through your watching would not a little be impaired.
[Sidenote:
11. Don’t work directly after meals, but talk, wash, and clean
your teeth.]
(12) Put of your clothes in winter by the fire side: and cause your bed
to bee heated with a warming panne: vnless your pretence bee to harden
your members, and to apply your selfe vnto militarie discipline. This
outward heating doth wonderfully comfort the inward heat, it helpeth
concoction, and consumeth moisture.
[Sidenote:
12. Undress by the fire in winter.]
(13) Remember before you rest, to chew down two or three drachmes of
mastick: for it will preserue your body from bad humours.
(14) Pray feruently to God, before you sleepe, to inspire you with his
grace, to defend you from all perils and subtelties of wicked fiends,
and to prosper you in all your affaires: and then lay aside your cares
and businesse, as well publicke as priuate: for that night, in so doing,
you shall slepe more quietly. Make water at least once, and cast it out:
but in the morning [a] make water in an vrinal: that by looking on it,
you may ghesse some what of the state of your body. Sleep first on your
right side with your mouth open, and [b] let your night cappe haue a
hole in the top, through which the vapour may goe out.
(15) In the morning remember your affayres, and if you be troubled with
rheumes, as soone as you haue risen, vse diatrion piperion, or eate
white pepper now and then, and you shall be holpen.
FINIS.
[Sidenotes:
13. Before bed, chew Mastic, and 14. Pray to God. [a] Look at your
water in a Urinal. [b] Have a hole in your nightcap. 15. Against
rheums, eat white pepper.]
* * * * *
* * * *
The Dyet for every Day.
(FROM
Sir John Harington’s ‘Schoole of Salerne,’
2nd part.
The Preservation of Health, or a Dyet for the Healthfull Man,
1624, p. 358.)
. . first I will begin with the dyet for every day.
In the beginning when you arise from the bed, [a] extend forth all your
members, for by this meanes the _animal_ spirits are drawne to the
outward members, the [* Page 36.] braine is made subtill, & the body
strengthened. Then [b] rub the whole body somewhat with the palmes, the
brest, back and belly gently, but the armes and legs with the hands,
either with warm linnen: [c] next, the head is to be scrubbed fro{m} the
forepart to the hinderpart very lightly. After you are risen, I will
that you [d] defend with all care and diligence your head, necke, and
feet, from all cold in the morning; for there is no doubt, but in the
morning and euening the cold doth offend more, then it doth about noone
tide, by reason of the weaknes of the Sun-beames. [e] Put on your
clothes neat and cleane: in the Summer season, first wash with cleane
pure water, before described; [f] but in the Winter season sit somewhat
by the fire, not made with turfe or stinking coale, but with oake or
other wood that burneth cleare, for our bodies are somewhat affected
with our clothes, and as strength is increased by the vse of meat and
drinke, and our life defended and preserued; and so our garments doe
conserue the heat of our hodies, and doe driue away colds: so that as
diet and apparel may seeme alike, so in either of them a like diligence
is to be preferred.
[Sidenotes:
[a] Stretch your limbs, [b] rub your body [c] and head; [d] protect
yourself from cold; [e] dress, washing in Summer, [f] warming
yourself in Winter.]
[a] In the Summer-time I chiefly commend garments [Page 37.] of
Harts-skinnes, and Calues-skins, for the Hart is a creature of long
life, and resisteth poyson and Serpents; therefore I my selfe vse
garments of the like sort for the winter season, also neuerthelesse
lined with good linnen. Next I doe iudge it not to bee much amisse to
vse garments of Silke or Bombace, or of purple: also of Martyn or [b]
Wolfe-skinnes, or made of Fox skinnes, I suppose to be good for the
winter; notwithstanding in the time of Pestilence, apparell of Silke and
skinnes is condemned, because it doth easily admit and receiue the
contagious ayre, and doth retain it long. After the body is well
clothed, [c] kembe your head wel with an Iuory comb, from the forehead
to the backe-part, drawing the comb some forty times at the least; then
[d] wash all the instruments of the sences, as the eies, the ears, the
nostrils, the mouth, the tongue, the teeth, and all the face with cold
water; and the eyes are not only to be washed, but being open plainly,
immerg’d: and [e] the gumme and foulnes of the eie-lids that do there
stick, to remoue; somtimes also to besprinkle the water with Rose-water
or Fenel-water, also [f] rubb the neck well with [* Page 38.] a linnen
napking somewhat course, for these things doe confirme the whole body;
it maketh the mind more cheerefull, and conserueth the sight. In this
place it pleaseth me to adioyne some Dentifrices or clensers of teeth,
waters not only to make the teeth white, but also to conserue them, with
some medicines also to conserue the sight.....
[Sidenotes:
[a] In Summer wear deer’s and calves’ skins, [b] in Winter, wolf
and fox skins. [c] Comb your head 40 times, [d] wash your face,
[e] clean your eyelids, [f] rub your neck well.]
* * * * *
* * * *
On Rising, Diet, and Going to Bed.
(FROM
Sir John Harington’s ‘Schoole of Salerne,’
2nd part.
The Preservation of Health, or a Dyet for the Healthfull Man,
1624, p. 358.)
Also to prosecute our former purpose, [a] when you arise in the morning,
to auoyd all superfluities, as well by vrine as by the belly, which doe
at the least euery day. Auoid also from the nostrils and the lungs all
filthy matter, as wel by clensing, as by spittle, and [b] clense the
face, head, and whole body; & loue you to be cleane and wel apparelled,
for from our cradles let vs abhor vncleannes, which neither nature or
reason can endure. Whe{n} you haue done these things, remember to [c]
powre foorth your prayers vnto God with a cleare voice, that the day may
be happy and prosperous vnto you, that God may direct your actions to
the glory of his name, the profit of your country, & the conseruation of
your bodies. Then [d] walke ye gently, and [e] what excrements soeuer do
slip down to the inferiour parts, being excited by [* Page 42.] naturall
heate, the excretion thereof shall the better succeed.
[Sidenotes:
[a] On rising, empty your bladder and belly, nose and lungs.
[b] Cleanse your whole body.
[c] Say your Prayers.
[d] Walk gently, [e] go to stool.]
As for your businesses, whether they be publike or priuate, let them be
done with a certaine honesty; then afterwards let your hunting iourneyes
bee performed; [a] apply your selues to studie and serious businesse the
houres of the fore-noone, and so likewise in the after-noone, till twoor
three houres before supper: [b] alwaies in your hands vse eyther Corall
or yellow Amber, or a Chalcedonium, or a sweet Pommander, or some like
precious stone to be worne [c] in a ring vpon the little finger of the
left hand: haue in your rings eyther a Smaragd, a Saphire, or a
Draconites, which you shall beare for an ornament: for in stones, as
also in hearbes, there is great efficacie and vertue, but they are not
altogether perceived by vs: [d] hold sometime in your mouth eyther a
Hyacinth, or a Crystall, or a Granat, or pure Gold, or Siluer, or else
sometimes pure Sugar-candy. For _Aristotle_ doth affirme, and so doth
Albertus Magnus, that a Smaragd worne about the necke, is good against
the Falling-sicknes: for [e] surely the vertue of an hearbe is great,
but much more the vertue of a precious [* Page 43.] stone, which is
very likely that they are endued with occult and hidden vertues.
[Sidenotes:
[a] Work in the forenoon. [b] Always wear a precious stone
[c] in a ring; [d] hold a crystal in your mouth; [e] for the
virtue of precious stones is great.]
[a] Feede onely twice a day, when yee are at mans age: neuerthelesse to
those that are subiect to choller, it is lawfull to feede often: beginne
alwayes your dinner and supper with the more liquid meates, sometimes
with drinkes. [b] In the time betweene dinner and supper, abstain
altogether from cups, vnlesse necessitie or custome doe require the
same: notwithstanding the same custome being so vitious, must be by
little and little changed.
[c] I would not that you should obserue a certaine houre, either for
dinners or suppers, as I haue sufficiently told you before, lest that
daily custome should be altered into nature: and after this intermission
of this custome of nature, hurt may follow; for custome doth imitate
nature, and that which is accustomable, the very same thing is now
become naturall.
[Sidenotes:
[a] Eat only twice a day. [b] Don’t drink between dinner and
supper. [c] Don’t have one fixed hour for your meals.]
Take your meate in the hotte time of Summer in cold places, but
[a] in the Winter let there bee a bright fire, and take it in hotte
places, your parlors or Chambers being first purged and ayred with
suffumigations, which I would not haue you to [* Page 44.] enter before
the suffumigation bee plainely extinct, lest you draw the fume by reason
of the odour.
And seeing one and the same order of diet doth not promiscuously agree
with all men, take your meate in order, as is before said, and [b]
sometimes also intermit the vse of meats for a whole day together,
because through hunger, the faults of the stomacke which haue beene
taken eyther by much drinking or surfetting, or by any other meanes, may
be depelled and remoued.
By this meanes also your bodies shall be better accustomed to endure and
suffer hunger and fasting, eyther in iourneyes or wars. [c] Let your
suppers bee more larger then your dinners, vnlesse nightly diseases or
some distilations doe afflict you.
[Sidenotes:
[a] In Winter eat in hot well-aired places. [b] Fast for a day
now and then. [c] Eat more at supper than dinner.]
[a] After meat taken, neither labour in body nor mind must be vsed, and
wash the face and mouth with cold water, clense the teeth either with
Iuory, or a Harts horne, or some picker of pure siluer or gold.
After your banquets, [b] passe an houre or two in pleasant talkes, or
walke yee very gently and soberly, [c] neither vse much watchings long
in the night, but the space of two howres goe to your bed; but if honest
[* Page 45.] businesse doe require you to watch, then sleepe afterwards
so much the longer, that your sleepe may well recompence your former
watchings. [d] Before that you go to your bed, [e] gently smooth down
your head, armes, and shoulders, the back and all the body, with a
gentle and soft rubbing, vnlesse you meane to do it in the morning to
mooue distribution, whose time is best to be done in the morning.
[Sidenotes:
[a] After meals, wash your face, and clean your teeth, [b] chat
and walk soberly. [c] Don’t sit up late. [d] Before bed, [e] rub
your body gently.]
[a] In the Winter, sitting by the fire, put off your garments, and dry
your feet by the fire, neuerthelesse auoyd the heat and the smoke,
because it is very hurtfull both to the lungs, and the eyes.
In the Winter time, [b] warme well your garments at the fire, and warm
the linings of the same, for it helpeth concoction, and remoueth all
humidity and moysture. But my father did not allow of this custome,
warning men of strength, and those that are borne for the Common-wealth,
not to accustom themselves to such kind of softnesse, which doe weaken
our bodies. Also [c] when you put off your garments to go to bed, then
put away all your cogitations, & lay them aside, whether they be publike
or priuate, for when all your [* Page 46.] members be free from all
cares, you shall then sleep the quieter, concoction and the other
naturall actions shall best be performed.
But [d] in the morning when you rise againe, resume to your selues your
former dayes thoughts and cares; for this precept my Father had often in
his mouth, therfore I deliuer it vnto you as the more worthy of your
obseruation.
[Sidenotes:
[a] Undress by a fire in Winter, [b] and warm your garments well.
[c] Put off your cares with your clothes, [d] and take them up
again in the morning.]
* * * * *
* * * *
Recipes.
[_From Harleian MS._ 5401, _ab._ 1480-1500 A.D.]
FRUTURS. (page 194 or fol. 69 b.)
R{ecipe} [1] þe cromys of whyte brede, & swete apyls, & ȝokk{is} of
egg{is}, & bray þa{m} wele, & temp{er} it w{i}t{h} wyne, & make it to
sethe; & when it is thyk, do þ{er}-to gode spyces, gyng{er} & gali{n}gay
& canyll & clows, & s{erve} it forth{e}. (See also _Liber Cure Cocorum_,
p. 39-40.)
FRUTURS OF FYGIS. (p. 197 or fol. 98.)
R{ecipe} & make bature of flour{e}, ale, pep{er} & saferon, w{i}t{h}
oþ{er} spices; þan cast þa{m}[2] in to a frying pann w{i}t{h} bat{ur}, &
ole, & bake þa{m} & s{erve}. (See another recipe in _Household
Ordinances_, p. 450, under the head “Turtelettys of Fruture.”)
IUSSELL. (p. 198 or fol. 98 b.)
R{ecipe} brede gratyd, & egg{is}; & swyng þa{m} to-gyder{e}, & do
þ{er}to sawge, & saferon, & salt; þan take gode broth{e}, & cast it
þ{er}-to, & bole it enforesayd, & do þ{er}-to as to charlete &c. (See
also _Liber Cure Cocorum_, p. 11; Jussel of Flesh, _Household
Ordinances_, p. 462; Jussel enforsed, p. 463; Jussel of Fysshe, p. 469.)
MAWMENY. (p. 201 or fol. 100.)
R{ecipe} brawne of Capons or of he{n}nys, & dry þa{m} wele, & towse
þa{m} small{e}; þan take thyk mylk of almonds, & put þe saide brawñ
þ{er}-to, & styr it wele ou{er} þe fyre, & seson it w{i}t{h} sug{er}, &
powd{er} of Canell{e}, w{i}t{h} mase, quibibs, & anneys in co{n}fete, &
s{erve} it forth{e}. (See also the recipe “For to make momene” in _Liber
Cure Cocorum_, p. 26; for “Mawmene for xl. Mees” in _Household
Ordinances_, p. 455; and “Mawmene to Potage,” p. 430.)
FRETOURE. (_Harl. MS._ 276.)
+Vyaunde leche. L.iiii.+
+Fretoure+ Take whete Floure, Ale, Ȝest, Safroun, & Salt, & bete alle
to-gederys as þikke as þ{o}u schuldyst make oþ{er} bature in fleyssche
tyme, & þan take fayre Applys, & kut hem in maner of Fretourys, & wete
hem in þe bature vp on downe, & frye hem in fayre Oyle, & caste hem in a
dyssche, & caste Sugr{e} þer-on, & serue forth. [The recipe for “Tansye”
is No. l.vi.]
Recipes.
[_From Harl. MS._ 279, _ab._ 1430-40 A.D.
_A pretty MS. that ought to be printed._]
+Potage dyuers .lxiij.+ (fol. 15 a.)
+Harys in cyueye.+ Take Harys, & Fle hem, & make hem clene, an hacke hem
in gobettys, & sethe hem in Watere & Salt a lytylle; þan take Pepyr, an
Safroun, an Brede, y-grounde y-fere, & temper it wyth Ale. þan take
Oynonys & Percely y-mynced smal to-gederys, & sethe hem be hem self, &
afterward take & do þer-to a porcyon of vynegre, & dresse in. (See also
the recipe for “Harus in Cyue” in _Liber Cure Cocorum_, p. 21, & that
for “Conyngus in cyue” p. 20. _Chive_ is a kind of small onion.)
+.lxxiii.+ (fol. 16 a.)
+Conyngys in cyveye.+ Take Conyngys, an fle hem & seþe hem, & make lyke
þou woldyst make a sewe, saue alle to-choppe hem, & caste Safroun & lyer
þer-to, & Wyne. (See also “Conyngus in cyue” in _L. C. C._, p. 20; and
“Conynges in Cyue” in _Household Ordinances_, p. 434.)
+xv.+ (fol. 39 b.)
+Doucettes.+ Take Creme a gode cupfulle, & put it on a straynoure, þanne
take ȝolkys of Eyroun, & put þer-to, & a lytel mylke; þen strayne it
þrow a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or
ellys hony for defaute [fol. 40.] of Sugre; þan coloure it w{i}t{h}
Safroun; þan take þin cofyns, & put it in þe ovynne lere, & lat hem ben
hardyd; þan take a dyssshe y-fastenyd on þe pelys ende, & pore þin
comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & whan þey
don a-ryse Wel, teke hem out, & serue hem forth.
+xxxvij.+ (fol. 43 b.)
+Doucettes.+ Take Porke & hakke it smal, & Eyroun y-mellyd to-gederys, &
a lytel Milke, & melle hem to-gederys w{i}t{h} Hony & Pepir, & bake hem
in a cofyn, & serue forth.
+xxxviij.+
+Doucettes a-forcyd.+ Take Almaunde Milke & ȝolkys of Eyroun y-mellid
to-gederys, Safroun, Salt, & Hony: dry þin cofyn, & ley þin Maribonys
þer-on, & s{erue} f{orth}.
[Footnote 1: The þ is always y in Harl. 5401.]
[Footnote 2: that is, the figs.]
* * * * *
* * * *
Errata (noted by transcriber):
Andrewe:
++Aaurata is a fysshe in the see
[_text unchanged: each paragraph in original has large display
capital followed by capital second letter of word_]
Cap. lxvij.
[_text unchanged: error for lxxij?_]
Cap. lxxix. ... as Phisiologua saith
[_text unchanged: error for ’Phisiologus’?_]
Vaughan, Fifteen Directions:
one drachme of Tutia [_Tntia_]
Harington, On Rising, Diet, and Going to Bed:
till twoor three houres / before supper [_spacing unchanged_]
Recipes:
þan take a dyssshe y-fastenyd [_text unchanged_]
* * * * *
* * * *
* * * * *
The Boke of Keruynge.
[Transcriber’s Note:
Sidenotes, generally marked with lower-case letters [a] [b], are grouped
after each section. Those that began with numbers in the original text
are marked with bracketed numerals [1] [2]. There are no numbered
footnotes in this selection. Textnotes have been marked with capital
letters and grouped at the end, after the editor’s Notes. Headnotes are
interlaced with the table of contents; they will also appear in their
original locations in the text.
Apart from notes and their references, all bracketed text is in the
original.]
The
Boke of Keruynge,
[that is to say,
The boke of Seruyce & Keruynge and Sewynge
& all Maner of Offyce in his kynde
vnto a Prynce or ony other Estate,
& all the Feestes in the yere.]
Enprynted by Wynkyn de Worde at London in
Flete Strete at the sygne of the Sonne. The
yere of our Lorde God. M.CCCC.xiij.
[and now reprinted, 1867.]
CONTENTS.
(_From the Headings in the Text, &c._)
PAGE
Termes of a Keruer 151
Butler and Panter (Yoman of the Seller and Ewery) 152
[Headnote: THE BUTLER AND PANTER’S DUTIES.]
The Names of Wynes 153
For to make Ypocras 153
[Headnote: FOR TO MAKE YPOCRAS, AND LAYE THE CLOTH.]
To laye the Clothe 154
[Headnote: HOW TO WAIT AT TABLE.]
To wrappe your Soueraynes Brede stately 155
Of the Surnape 155
Sewynge of Flesshe, & Seruyce (Succession of Dishes) 156
[Headnote: SEWYNGE OF FLESSHE.]
The Keruynge of Flesshe, & Seruyce (How to carve) 157
[Headnote: KERUYNGE OF FLESSHE.]
Sauces for all maner of Fowles 159
[Headnote: SAUCES FOR FOWLES.]
Feestes and Seruyce from Eester vnto Whytsondaye 160
[Headnote: FEESTES AND SERUYCE.]
Keruyng of all maner of Fowles 161
[Headnote: KERUYNG OF ALL MANER OF FOWLES.]
Of the First & Second Courses, & the Sauces for them 163
Feestes and Seruyce from the feest of
Saynt Iohn the Baptist vnto Myghelmasse 164
[Headnote: THE SERVICE FROM MIDSUMMER TO CHRISTMAS.]
Feestes and Seruyce from the feest of Saynt Myghell
vnto the feest of Chrystynmasse 164
Of the skin & wholesomeness of certain Birds 165
Sewynge of Fysshe 166
[Headnote: SEWYNGE OF FYSSHE.]
Keruynge of Fysshe 166
[Headnote: KERUYNGE OF FYSSHE.]
Sauces for all maner of Fysshe 168
[Headnote: SAUCES FOR FYSSHE.]
The Chaumberlayne 168
[Headnote: THE CHAUMBERLAYNE.]
Of the Marshall and the Vssher 170
[Headnote: OF THE MARSHALL AND THE VSSHER.]
Notes 173
[Fol. A 1.] The Boke of Keruynge.
[Fol. A 1b.] ¶ Here begynneth the boke of keruynge and sewynge / and
all the feestes in the yere, for the seruyce of a prynce or ony other
estate, as ye shall fy{n}de eche offyce, the seruyce accordynge, in the
boke folowynge.
[Sidenote:
_The Book of Carving and Arranging; and the Dishes for all the
Feasts in the year._]
¶ Termes of a Keruer.
++Breke that dere
[a] lesche y^t brawne
rere that goose
lyft that swanne
sauce that capon
[b] spoyle that henne
frusshe that chekyn
[c] vnbrace that malarde
vnlace that cony
dysmembre that heron
dysplaye that crane
dysfygure that pecocke
vnioynt that bytture
[d] vntache that curlewe
alaye that fesande
wynge that partryche
wynge that quayle
mynce that plouer
thye that pegyon
[e] border that pasty
thye that wodcocke
[f] thye all maner of small byrdes
tymbre that fyre
tyere that egge
chyne that samon
strynge that lampraye
[g] splatte that pyke
sauce that playce
sauce that tenche
splaye that breme
syde that haddocke
tuske that barbell
culpon that troute
[h] fynne that cheuen
transsene that ele
traunche that sturgyon
vndertraunche y^t purpos
tayme that crabbe
[i] barbe that lopster
¶ Here hendeth the goodly termes.
[Sidenotes:
Terms of a Carver:
[a] Slice brawn, [b] spoil a hen, [c] unbrace a mallard,
[d] untache a curlew, [e] border a pasty, [f] thigh small birds,
[g] splat a pike, [h] fin a chub, [i] barb a lobster]
[Headnote: THE BUTLER AND PANTER’S DUTIES.]
¶ Here begynneth
Butler and Panter.
[a] ++Thou shalte be Butler and Panter all the fyrst yere / and ye muste
haue thre pantry knyues / one knyfe to square tre{n}choure loues / an
other to be a [Fol. A ii.] chyppere / the thyrde shall be sharpe to make
smothe tre{n}choures / than chyppe your soueraynes brede hote, and all
other brede let it be a daye olde / housholde brede thre dayes olde /
[b] trenchour brede foure dayes olde / than loke your salte by whyte and
drye / the planer made of Iuory, two inches brode & thre inches longe /
& loke that youre salte seller lydde touche not the salte / tha{n} loke
your table clothes, towelles, and napkyns, be fayre folden in a cheste
or ha{n}ged vpon a perche / than loke your table knyues be fayre
pullysshed, & your spones clene / [c] than loke ye haue two tarryours, a
more & a lesse, & wyne cannelles of boxe made accordynge / a sharpe
gymlot & faucettes. And whan ye sette a pype on broche, do thus / set it
foure fynger brede aboue y^e nether chyme vpwardes aslaunte / and than
shall y^e lyes neuer a-ryse. [d] Also loke ye haue in all seasons[A]
butter, chese, apples, peres, nottes, plommes, grapes, dates, fygges &
raysyns, compost, grene gynger and chardequynce. Serue fastynge butter,
plommes, damesons, cheryes, and grapes, after mete, peres, nottes,
strawberyes, hurtelberyes, & hard chese. Also brandrels or pepyns with
carawey in confetes. After souper, rost apples & peres, with blaunche
poudre, & harde chese / [e] be ware of cowe creme, & of good
strawberyes, hurtelberyes, Iouncat, for these wyll make your souerayne
seke but he ete harde chese / [f] harde chese hath these operacyo{n}s /
it wyll kepe y^e stomacke open / butt{er} is holsome fyrst & last, for
it wyll do awaye all poyso{ns} / [g] mylke, creme, & Iouncat, they wyll
close the mawe, & so dooth a posset / therfore ete harde chese, & drynke
romney modo{n} / beware of grene sallettes & rawe fruytes, for they wyll
make your sourayne seke / therfore set no mo-[Fol. A ii.b.]che [h] by
suche metes as wyll set your tethe on edge; therfore ete an almonde &
harde chese / but ete non moche chese without romney modon. Also yf
dyuers dry{n}kes, yf theyr fumosytees haue dyspleased your souerayne,
[i] let hy{m} ete a rawe apple, and y^e fumosytees wyll cease: mesure is
a mery mene & it be well vsed / abstyne{n}ce is to be praysed wha{n} god
therwith is pleased. [k] Also take good hede of your wynes euery nyght
with a candell, bothe rede wyne and swete wyne, & loke they reboyle nor
leke not / & wasshe y^e pype hedes euery nyght w{i}t{h} colde water / &
loke ye haue a chynchynge yron, addes, and lynen clothes, yf nede be /
[l] & yf the[y] reboyle, ye shall knowe by the hyssynge / therfore kepe
an empty pype with y^e lyes of coloured rose, & drawe the reboyled wyne
to y^e lyes, & it shal helpe it. Also yf your swete wyne pale, drawe it
in to a romney vessell for lessynge.
[Sidenotes:
[a] The Butler has 3 knives: 1. a squarer, 2. a chipper,
3. a smoother. [b] Trencher-bread must be 4 days old; the
Salt-Planer of ivory; table cloths kept in a chest, or hung on a
perch. [c] To broach a Pipe, have 2 augers, funnels, and tubes,
and pierce the Pipe 4 inches from the bottom. [d] Always have
ready fruits and hard cheese. [e] Beware of cow cream. [f] Hard
cheese is aperient, and keeps off poison. [g] Milk and Junket
close the Maw. [h] For food that sets your teeth on edge, eat an
almond and hard cheese. [i] A raw apple will cure indigestion.
[k] See every night that your wines don’t boil over or leak.
[l] You’ll know their fermenting by their hissing.]
¶ Here foloweth the names of wynes.
¶ Reed wyne / whyte wyne / clared wyne / osey / capryke / ca{m}polet /
renysshe wyne / maluesey / bastarde / tyer, romney / muscadell / clarrey
/ raspys / vernage / vernage wyne cut / pymente and ypocras.
[Sidenotes:
_Names of Wines_
Campolet, Rhenish, &c]
[Headnote: FOR TO MAKE YPOCRAS, AND LAYE THE CLOTH.]
[Headnote: HOW TO WAIT AT TABLE.]
For to make ypocras.
¶ [a] Take gy{n}ger / peper / graynes / canell / synamon / suger and
tornsole / than loke ye haue fyue or syxe bagges for your ypocras to
renne in, & a perche that your renners may ren on / than muste ye haue
.vi. peautre basyns to stande vnder your bagges / than loke your spyce
be redy / & your gynger well pared or it be beten [Fol. A iii.] to
poudre / [b] than loke your stalkes of synamon be well coloured; & swete
canell is not so gentyll in operacyon; synamon is hote and drye /
graynes of paradico[B] be{n} hote and moyste / gynger / graynes / longe
peper / and suger, ben hote and moyst / synamo{n} / canell, & rede wyne,
ben hote and drye / tornsole is holsome / for reed wyne colourynge. Now
knowe ye the proporcyons of your ypocras / [c] than bete your poudres
eche by themselfe, & put them in bladders, & hange your bagges sure,
that no bage touche other / but let eche basyn touche other; let the
fyrste basyn be of a galon, and eche of the other of a potell / than put
in your basyn a galo{n} of reed wyne, put thereto your poudres, and
styre them well / than put them in to the fyrste bagge, and let it renne
/ than put them in to the seconde bagge / than take a pece in your
hande, and assaye yf it be stronge of gynger / and alaye it with synamon
/ and it be stro[{n}]ge of synamon / alaye it with suger / and loke ye
lette it renne thrughe syxe renners / & your ypocras shall be the fyner
/ than put your ypocras in to a close vessell, and [d] kepe the receyte
/ for it wyll serue for sewes / than serue your souerayne with wafers
and ypocras. [e] Also loke your composte be fayre and clene / and your
ale fyue dayes olde or men drynke it / tha{n} kepe your hous of offyce
clene, & be curtoys of answere to eche persone, and loke ye gyue no
persone noo dowled drynke / for it wyll breke y^e scabbe. [f] And whan
ye laye the clothe, wype y^e borde clene with a cloute / than [g] laye a
cloth, a couche, it is called, take your felawe that one ende, & holde
you that other ende, than drawe the clothe straught, the bought on y^e
vtter edge / take the vtter parte, & hange it euen / than take the
thyrde clothe, and lay y^e bought on the inner [Fol. A iii.b.] edge /
and laye estat with the vpper parte halfe a fote brode / than [h] couer
thy cupborde and thyn ewery with the towell of dyaper / than take thy
towell about thy necke, and laye that one syde of y^e towell vpon thy
lefte arme / and there-on laye your soueraynes napkyn / and laye on thyn
arme seuen loues of brede, with thre or foure trenchour loues, with the
ende of y^e towell in the lefte hande, as the maner is / than [i] take
thy salte seller in thy lefte hande, and take the ende of y^e towell in
your ryght hande to bere in spones and knyues / than [k] set your salt
on the ryght syde where your souerayne shall sytte, and on y^e lefte
syde the salte set your trenchours / than [l] laye your knyues, & set
your brede, one lofe by an other / your spones, and your napkyns fayre
folden besyde your brede / than couer your brede and trenchoures, spones
and knyues / & at euery ende of y^e table set a salte seller with two
treachour [C] loues / [m] and yf ye wyll wrappe your soueraynes brede
stately, ye muste [n] square and proporcyon your brede, and se that no
lofe be more than an other / and than shall ye make your wrapper
man[er]ly / than take a towell of reynes of two yerdes and an halfe, and
take the towell by y^e endes double, and laye it on the table / than
take the ende of y^e bought a handfull in your hande, and wrappe it
harde, and laye the ende so wrapped bytwene two towelles; vpon that ende
so wrapped, lay your brede, botom to botom, syxe or seuen loues / than
set your brede manerly in fourme / and whan your soueraynes table is
thus arayed, [o] couer all other bordes with salte, trenchoures, &
cuppes. [p] Also so[D] thyn ewery be arayed with basyns & ewers, & water
hote & colde / and se’ ye haue napkyns, cuppes, & spones / & se your
pottes for wyne [Fol. A 4.] and ale be made clene, and [q] to y^e
surnape make ye curtesy with a clothe vnder a fayre double napry /
tha{n} take þe towelles ende nexte you / & the vtter ende of the clothe
on the vtter syde of the table, & holde these thre endes atones, & folde
them atones, that a plyte passe not a fote brode / than laye it euen
there it sholde lye. [r] And after mete wasshe with that that is at y^e
ryghte ende of the table / ye muste guyde it out, and the marshall must
conuey it / and loke on eche clothe the ryght syde be outwarde, & drawe
it streyght / than must ye reyse the vpper parte of y^e towell, & laye
it w{i}t{h}-out ony gronynge / and at euery ende of y^e towell [s] ye
must conuey halfe a yerde that y^e sewer may make estate reuerently, and
let it be. [t] And whan your souerayne hath wasshen, drawe y^e surnape
euen / than bere the surnape to the myddes of the borde & take it vp
before your souerayne, & bere it in to y^e ewery agayne. [v] And whan
your souerayne it[E] set, loke your towell be aboute your necke / than
make your souerayne curtesy / than vncouer your brede & set it by the
salte & laye your napkyn, knyfe, & spone, afore hym / than knele on your
knee tyll the purpayne passe eyght loues / & loke ye set at y^e endes of
y^e table foure loues at a messe / and se that euery persone haue napkyn
and spone / [x] & wayte well to y^e sewer how many dysshes be couered;
y^e so many cuppes couer ye / than serue ye forth the table manerly y^t
euery man may speke your curtesy.
[Sidenotes:
_To make Ypocras._
[a] Take spices; put 6 bags on a perch, 6 pewter basins under,
ginger and cinnamon. [b] (Of the qualities of spices.) [c] Pound
each spice separately, put ’em in bladders, and hang ’em in your
bags, add a gallon of red wine to ’em, stir it well, run it
through two bags, taste it, pass it through 6 runners, and put it
in a close vessel. [d] Keep the dregs for cooking. [e] Have your
Compost clean, and your ale 5 days old, but not dead.
[f] _To lay the Cloth._
[g] Put on a _couch_, then a second cloth, the fold on the outer
edge; a third, the fold on the inner edge. [h] Cover your
cupboard, put a towel round your neck, one side lying on your left
arm; on that, 7 loaves of eating bread and 4 trencher loaves. [i]
In your left hand a saltcellar, in your right the towel. [k] Set
the saltcellar on your lord’s right, and trenchers on the left of
it. [l] Lay knives, bread, spoons, napkins, and cover ’em up.
[m] _To wrap your Lord’s bread stately._
[n] Square the loaves; take a Reynes towel 2½ yards long by the
ends; put it on the table, pinch up a handful of one end, and lay
it between 2 towels, and on it lay your 6 or 7 loaves bottom to
bottom. [o] Put salt, cups, &c., on the other tables. [p] See that
your _Ewery_ is properly supplied, and your ale-pots kept clean.
[q] _To arrange the Surnape._
Put a cloth under a double towel, hold 3 ends together, fold them
in a foot-broad pleat, and lay it smooth. [r] After washing, the
Marshal must carry the surnape out. [s] Leave out half a yard to
make estate. [t] When your lord has washed, remove the Surnape.
[v] When he is seated, salute him, uncover your bread, kneel on
your knee till 8 loaves are served out (?) [x] Provide as many
cups as dishes.]
[Headnote: SEWYNGE OF FLESSHE.]
¶ Here endeth of the Butler and Panter, yoman of the seller and ewery.
And here foloweth sewynge of flesshe.
[Fol. A 4b.] ++The [a] sewer muste sewe, & from the borde conuey all
maner of potages, metes, & sauces / & euery daye comon with the coke,
and vndersta{n}de & wyte how many dysshes shall be, and speke with the
panter and offycers of y^e spycery for fruytes that shall be ete{n}
fastynge. Than goo to the borde of sewynge, and se ye haue offycers redy
to conuey, & seruauntes for to bere, your dysshes. Also yf marshall,
squyers, and seruauntes of armes, bo[F] there, tha{n} serue forth your
souerayne withouten blame.
[Sidenote:
_ewynge of_]
¶ Seruyce.
¶ [1] Fyrste sette ye forthe mustarde and brawne, potage, befe, motton
stewed. [2] Fesande / swanne / capon / pygge, venyson bake / custarde /
and leche lombarde. [3] Fruyter vaunte, with a subtylte, two potages,
blau{n}che ma{n}ger, and gelly. [4] For standarde, venyson roste, kydde,
fawne & cony / bustarde, storke, crane, pecocke with his tayle,
hero{n}sewe, bytture, woodcocke, partryche, plouer, rabettes, grete
byrdes, larkes / [5] doucettes, paynpuffe, whyte leche, ambre / gelly,
creme of almondes, curlewe, brewe, snytes, quayle, sparowes, martynet,
perche i{n} gelly / petyperuys[G], quy{n}ces bake / leche dewgarde,
fruyter fayge, blandrelles or pepyns with carawaye in co{n}fettes,
wafers and ypocras, they be a-greable. [b] Now this feest is done, voyde
ye the table.
[Sidenotes:
[a] The _Sewer_ or arranger of dishes must ascertain what dishes
and fruits are prepared daily for dinner; and he must have people
ready to carry up the dishes.
_The Succession of Dishes._
1. Brawn, &c. 2. Pheasant, &c. 3. Meat Fritters, &c 4. For a
standard, a peacock with his tail. 5. Doucettes, Paynpuff, Brew,
Snipe, Petyperuys and Fayge, Caraways, &c.
[b] Clear the table]
[Headnote: KERUYNGE OF FLESSHE.]
¶ Here endeth the sewynge of flesshe.
And begynneth the keruynge of flesshe.
++The keruer must knowe the keruynge and the fayre ha{n}dlynge of a
knyfe, and how ye shall seche al maner of fowle / your knyfe muste be
fayre and [Fol. A 5.] [a] your ha{n}des muste be clene; & passe not two
fyngers & a thombe vpon your knyfe. In y^e myddes of your ha{n}de set
the halfe sure, vnlassynge y^e mynsy{n}ge wich[H] two fy{n}gers & a
thombe; keruynge of brede, layenge, & voydynge of crommes, with two
fyngers and a thombe / loke ye haue y^e cure / set neuer on fysshe /
flesshe / beest / ne fowle, more than two fyngers and a thombe / than
take your lofe in your lefte hande, & holde your knyfe surely; enbrewe
not the table clothe / but [b] wype vpon your napkyn / than take your
trenchouer lofe in your lefte ha{n}de, and with the edge of your table
knyfe take vp your trenchours as nye the poynt as ye may / [c] tha{n}
laye foure trenchours to your soferayne, one by an other / and laye
theron other foure trenchours or elles twayne / than take a lofe in your
lyfte hande, & pare y^e lofe rou{n}de aboute / tha{n} cut the ouer
cruste to your souerayne, and cut the nether cruste, & voyde the
parynge, & touche the lofe no more after it is so serued / than clense
the table that the sewer may serue youre souerayne. [d] Also ye muste
knowe the fumosytces[I] of fysshe, flesshe, and foules, & all maner of
sauces accordynge to theyr appetytes / these ben the fumosytes / salte,
soure, resty, fatte, fryed, senewes, skynnes, hony, croupes, yonge
feders, heddes, pygous[K] bones, all maner of legges of bestees & fowles
the vtter syde; for these ben fumosytees; laye them neuer to your
souerayne.
[Sidenotes:
_Keruynge of Flesshe._
[a] Your hands must be clean; only two fingers and a thumb should
be put on your knife, or on fish, flesh, or fowl. [b] Wipe your
knife on your napkin. [c] Lay 4 trenchers for your lord, with 2 or
4 on them and the upper crust of a fine loaf. [d] Give heed to
what is indigestible, as resty, fat things, feathers, heads, legs,
&c.]
¶ Seruyce.
¶ [a] Take your knyfe in your ha{n}de, and cut brawne in y^e dysshe as
it lyeth, & laye it on your soueraynes trenchour, & se there be
mustarde. [b] Venyson with fourme{n}ty is good for your souerayne:
touche not the venyson with your ha{n}de, but with your knyfe cut it
.xii. draugh[Fol. A 5b.]tes with the edge of your knyfe, and cut it out
in to y^e fourmenty / doo in the same wyse with pesen & bacon, befe
chyne and motto{n} / pare the befe, cut the motto{n} / & laye to your
souerayne / beware of fumosytees / salte, senewe, fatte, resty & rawe.
In syrupe, [c] fesande, partryche, stockdoue, & chekyns / in the lefte
ha{n}de take them by the pynyo{n}, & with the foreparte of your knyfe
lyfte vp your wy{n}ges / than mynce it in to the syrupe / beware of
sky{n}ne rawe & senowe. [d] Goos, tele, malarde, & swa{n}ne, reyse
[L] the legges, than the wynges / laye the body in y^e myddes or in a
nother plater / the wynges in the myddes & the legges; after laye the
brawne bytwene the legges / & the wynges in the plater. [e] Capo{n} or
henne of grece, lyfte the legges, tha{n} the wynges, & caste on wyne or
ale, than mynce the wynge & giue your souerayne. Fesande, partryche,
[f] plouer or lapwynge, reyse y^e wynges, & after the legges. woodcocke,
[g] bytture, egryt, snyte, curlewe & heronsewe, vnlace them, breke of
the pynyons, necke & becke / tha{n} reyse the legges, & let the fete be
on styll, than the wynges. [h] A crane, reyse the wynges fyrst, & beware
of the trumpe in his brest. Pecocke, storke, bustarde & [i] shouyllarde,
vnlace them as a crane, and let y^e fete be on styll. [k] Quayle,
sparow, larke, martynet, pegyon, swalowe, & thrusshe, y^e legges fyrst,
tha{n} y^e wynges. [l] Fawne, kyde, and lambe, laye the kydney to your
souerayne, tha{n} lyfe vp the sholder & gyue your souerayne a rybbe.
[m] Venyson roste, cut it in the dysshe, & laye it to your souerayne.
[n] A cony, lay hy{m} on the backe, cut away the ventes bytwene the
hy{n}der legges, breke the canell bone, than reyse the sydes, than lay
the cony on y^e wombe, on eche syde the chyne y^e two sydes departed
from the chy{n}e, tha{n} laye the bulke, chyne, & sydes, in y^e dysshe.
[Fol. A 6.] [o] Also ye must my{n}ce foure lesses to one morcell of
mete, that your soverayne may take it in the sauce. [p] All bake metes
that ben hote, open them a-boue the coffyn; & all that ben colde, ope{n}
theym in the mydwaye. [q] Custarde, cheke them inche square that your
souerayne may ete therof. [r] Doucettes, pare awaye the sydes & the
bottom: beware of fumosytes. [s] Fruyter vaunte, fruyter say, be good;
bett{er} is fruyter pouche; apple fruyters ben good hote / and all colde
fruters, touche not. Ta{n}sey is good / hote wortes, or gruell of befe
or of motto{n} is good. [t] Gelly, mortrus, creme almondes, blau{n}che
manger, Iussell, and charlet, cabage, and nombles of a dere, ben good /
& all other potage beware of.
[Sidenotes:
_Keruynge of Flesshe._
[a] How to carve Brawn, [b] Venison, (cut it in 12 bits and slice
it into the furmity,) [c] Pheasant, Stockdoves, (mince the wings
into the syrup,) [d] Goose, Teal, &c., (take off the legs and
wings,) [e] Capon, (mince the wing with wine or ale,) [f] Plover,
Lapwing, [g] Bittern, Egret. [h] How to carve a Crane, (mind the
trump in his breast,) [i] Shoveler, [k] Quail, Martins, Swallow,
[l] Fawn, Kid, [m] Roast Venison, [n] Cony, (lay him on his belly
with his two cut-off sides, on each side of him.)
[o] Cut 4 strips to each bit of meat, for your lord to pick it up
by. [p] Open hot Meat-Pies at the top; cold in the middle. [q] Cut
Custards in inch blocks. [r] Doucettes, pare off sides and bottom.
[s] Fritters hot are good, cold bad. Tansey is good. [t] Jelly,
Blanche Manger, Charlet, &c., are good, and no other potages.]
[Headnote: SAUCES FOR FOWLES.]
¶ Here endeth y^e keruynge of flesshe.
And begy{n}neth sauces for all maner of fowles.
[a] ++Mustarde is good with brawne, befe, chyne, bacon, & motton.
[b] Vergius is good to boyled chekyns and capon / swanne with cawdrons /
[c] rybbes of befe with garlycke, mustarde, peper, vergyus; [d] gynger
sauce to la{m}be, pygge, & fawne / mustarde & suger to fesande,
partryche, and conye / sauce gamelyne to hero{n}sewe, egryt, plouer, &
crane / to brewe, curlewe, [e] salte, suger, & water of tame / to
bustarde, shouyllarde, & bytture, sauce gamelyne: [f] woodcocke,
lapwynge, larke, quayle, mertynet, venyson, and snyte, with whyte salte
/ sparowes & throstelles with salte & synamo{n} / thus with all metes,
sauce shall haue the operacyons.
¶ Here endeth the sauces for all maner of fowles and metes.
[Sidenotes:
_Sauces for all maner of Fowles._
[a] Mustard for beef; [b] Verjuice for boiled chickens; Cawdrons
for swans; [c] Garlick, &c., for beef. [d] Ginger for lamb;
Gamelyne for heronsewe, &c.; [e] Salt, Sugar and Water of Tame for
brew, &c. [f] White salt for lapwings, &c. Cinnamon and salt for
thrushes &c.]
[Headnote: FEESTES AND SERUYCE.]
[Fol. A 6b.] ¶ Here begynneth the feestes and seruyce from Eester
vnto whytsondaye.
++On Eester daye & so forthe to Pe{n}tycost, after y^e seruy{n}ge of the
table there shall be set brede, tre{n}chours, and spones, after the
estymacyo{n} of them that shall syt there; and thus ye shall serue your
souerayne; [a] laye [six or eight[L*]] tre{n}chours / & yf he be of a
lower degre [or] estate, laye fyue trenchours / & yf he be of lower
degre, foure trenchours / & of an other degre, thre trenchours /
[b] than cut brede for your souerayne after ye knowe his condycyons,
wheder it be cutte in y^e myddes or pared, or elles for to be cut in
small peces. Also ye must vndersta{n}de how y^e mete shall be serued
before youre souerayne, & namely [c] on Eester daye after the
gouernaunce & seruyce of y^e countree where ye were borne. [d] Fyrste on
that daye he shall serue a calfe soden and blessyd / and than sode{n}
egges with grene sauce, and set them before the most pryncypall estate /
and that lorde by cause of his hyghe estate shall departe them all
aboute hym / than serue potage, as wortes, Iowtes, or browes, with befe,
motto{n}, or vele / & capo{n}s that ben coloured with saffron, and bake
metes. [e] And the seconde course, Iussell with mamony, and rosted,
endoured / & pegyons with bake metes, as tartes, chewettes, & flawnes, &
other, after the dysposycyon of the cokes. [f] And at soupertyme dyuers
sauces of motto{n} or vele in broche[M], after the ordynaunce of the
stewarde / and than chekyns with bacon, vele, roste pegyons or lambe, &
kydde roste with y^e heed & the portenaunce on lambe & pygges fete, with
vinegre & percely theron, & a ta{n}sye fryed, & other bake metes / ye
shall vndersta{n}de this maner of seruyce [Fol. B i.] dureth to
Pentecoste, saue fysshe dayes. Also take hede how ye shall araye these
thynges before your souerayne / [g] fyrst ye shall se there be grene
sauces of sorell or of vynes, that is holde a sauce for the fyrst course
/ and ye shall begyn to reyse the capon.
[Sidenotes:
_The Dinner Courses from Easter to Whitsunday._
From Easter to Pentecost, set bread, trenchers and spoons: [a] 6
or 8 trenchers for a great lord, 3 for one of low degree. [b] Then
cut bread for eating. [c] For Easter-day Feast: [d] First Course:
A Calf, boiled and blessed; boiled Eggs and green sauce; Potage,
with beef, saffron-stained Capons. [e] Second Course: Mameny,
Pigeons, Chewets, Flawnes. [f] Supper: Chickens, Veal, roast Kid,
Pigs’-Feet, a Tansey fried. [g] Green Sauces of sorrel or vines,
for the first course.]
[Headnote: KERUYNG OF ALL MANER OF FOWLES.]
¶ Here endeth the feest of Eester tyll Pentecoste.
And here begynneth keruyng of all maner of fowles.
¶ Sauce that capon.
¶ Take vp a capon, & lyfte vp the ryght legge and the ryght wynge, & so
araye forth & laye hym in the plater as he sholde flee, & serve your
souerayne / & knowe well that capons or chekyns ben arayed after one
sauce; the chekyn shall be sauced with grene sauce or vergyus.
¶ Lyfte that swanne.
¶ Take and dyghte hym as a goose, but let hym haue a largyour brawne, &
loke ye haue chawdron.
¶ Alaye that fesande.
¶ Take a fesande, and reyse his legges & his wynges as it were an henne,
& no sauce but onely salte.
¶ wynge that partryche.
¶ Take a partryche, and reyse his legges and his wynges as a henne / &
ye mynce hym, sauce hym with wyn, poudre of gynger, & salte / that set
it vpon a chaufyng-dysshe of coles to warme & serue it.
¶ wynge that quayle.
¶ Take a quayle, and reyse his legges and his wynges as an henne, and no
sauce but salte.
Dysplaye that crane.
¶ Take a crane, and vnfolde his legges, and cut of his wynges by the
Ioyntes: than take vp hys wynges and his legges, and sauce hym with
poudres of gynger, mustarde, vynegre, and salte.
[Fol. B i.b.] Dysmembre that heron.
¶ Take an heron, and reyse his legges and his wynges as a crane, and
sauce hym with vynegre, mustarde, poudre of gynger, and salte.
Vnioint that bytture.
¶ Take a bytture, and reyse his legges & his wynges as an heron, & no
sauce but salte.
Breke that egryt.
¶ Take an egryt, and reyse his legges and his wynges as an heron, and no
sauce but salte.
Vntache that curlewe.
¶ Take a curlewe, and reyse his legges and his wynges as an henne, and
no sauce but salte.
¶ Vntache that brewe.
¶ Take a brewe, and reyse his legges and his wynges in the same maner,
and no sauce but onely salte, & serue your souerayne.
Vnlace that cony.
¶ Take a cony, and laye hym on the backe, & cut awaye the ventes / than
reyse the wynges and the sydes, and laye bulke, chyne, and the sydes
togyder; sauce, vynegre and poudre of gynger.
Breke that sarcell.
¶ Take a sarcell or a teele, and reyse his wynges & his legges, and no
sauce but salte onely.
Mynce that plouer.
¶ Take a plouer, and reyse his legges and his wynges as an henne, and no
sauce but onely salt.
A snyte.
¶ Take a snyte, and reyse his wynges, his legges, and his sholdres, as a
plouer; and no sauce but salte.
[Fol. B ij.] ¶ Thye that woodcocke.
Take a woodcocke, & reyse his legges and his wynges as an henne; this
done, dyght the brayne. And here begynneth the feest from Pentecost vnto
mydsomer.
[Sidenotes:
_Keruyng of all maner of Fowles._
_How to carve a Capon._ Sauce: green sauce or verjuice.
_Swan._ Chawdron is the sauce for him.
_Pheasant._ No sauce but Salt.
_Partridge._ Sauce for Partridges.
_How to carve a Quail._ Sauce: salt.
_Crane._ Sauce: ginger, mustard, vinegar, and salt.
_Heron._ Sauce as before.
_Rittern._ Salt, the sauce.
_Egret._ Salt, the sauce.
_Curlew._ Salt, as sauce.
_Brew._ Salt, as sauce.
_Cony (or Rabbit.)_ Sauce: vinegar and ginger.
_Sarcel or Teal._
_Plover._
_Snipe._
_Woodcock._]
[a] ++In the seconde course for the metes before sayd ye shall take for
your sauces, wyne, ale, vynegre, and poudres, after the mete be; &
gynger & canell from Pentecost to the feest of saynt Iohn baptyst.
[b] The fyrst course shall be befe, motton soden with capons, or rosted
/ [c] & yf the capons be soden, araye hym in the maner aforesayd. And
whan he is rosted, thou must caste on salte, with wyne or with ale /
tha{n} take the capon by the legges, & caste on the sauce, & breke hym
out, & laye hym in a dysshe as he sholde flee. Fyrst ye shall cut the
ryght legge and the ryght sholdre, & bytwene the foure membres laye the
brawne of the capon, with the croupe in the ende bytwene the legges, as
it were possyble for to be Ioyned agayne togyder / & other bake metes
after: [d] And in the seconde course, potage shall be, Iussell, charlet,
or mortrus, with yonge geese, vele, porke, pygyons or chekyns rosted,
with payne puffe / fruyters, and other bake metes after the ordynau{n}ce
of the coke. [e] Also the goose ought to be cut membre to membre,
begynnynge at the ryght legge, and so forth vnder the ryght wynge, & not
vpon the Ioynte aboue / [f] & it ought for to be eten with grene
garlyke, or with sorell, or tender vynes, or vergyus in somer season,
after the pleasure of your souerayne. Also ye shall vnderstande that all
maner of fowle that hath hole fete sholde be reysed vnder the wynge, and
not aboue.
[Sidenotes:
[a] Sauces for the Second Course. [b] First Course: Beef and
Capons. [c] How to sauce and carve a Roast capon: lay him out as
if ready to fly. [d] Second Course: Potage, Charlet, young Geese,
Payne Puff, &c. [e] How to carve a Goose. [f] Goose must be eaten
with green garlic or verjuice.]
[Headnote: THE SERVICE FROM MIDSUMMER TO CHRISTMAS.]
¶ Here endeth the feest from Pentecost to mydsomer.
And here begynneth from the feest of saynt Iohn the baptist
vnto Myghelmasse.
[a] ++In the fyrst course, potage, wortes, gruell, & fourmenty, with
venyson, and mortrus and pestelles of porke with grene sauce. Rosted
capon, swanne with chawdron. [b] In the seconde course, potage after the
ordynaunce of the cokes, with rosted motton, vele, porke, chekyns or
endoured pygyons, heron-sewes, fruyters or other bake metes / [c] & take
hede to the fesande: he shall be arayed in the maner of a capon / but it
shall be done drye, without ony moysture, and he shall be eten with
salte and pouder of gynger. And the heronsewe shall be arayed in the
same maner without ony moysture, & he shulde be eten with salte and
poudre. [d] Also ye shall vnderstande that all maner of fowles hauynge
open clawes as a capon, shall be tyred and arayed as a capon and suche
other.
[Sidenotes:
_Dinner Courses from the Nativity[*] of St John the Baptist_,
(June 24,) _to Michaelmas._
[a] First Course: soups, vegetables, legs of Pork, &c. [b] Second
Course: roast Mutton, glazed Pigeons, Fritters, &c. [c] Serve a
Pheasant dry, with salt and ginger: a Heronsewe with salt and
powder (blanche?) [d] Treat open-clawed birds like capons.]
[Footnote *: The feast of St John’s Beheading is on Aug. 29.]
¶ From the feest of saynt Myghell vnto the feest of Chrystynmasse.
[a] ++In the fyrst course, potage, befe, motton, bacon, or
pestelles of porke, or with goose, capon, mallarde, swanne, or fesande,
as it is before sayd, with tartes, or bake metes, or chynes of porke.
[b] In the second course, potage, mortrus, or conyes, or sewe / than
roste flesshe, motton, porke, vele, pullettes, chekyns, pygyons, teeles,
wegyons, mallardes, partryche, woodcoke, plouer, bytture, curlewe,
heronsewe / venyson roost, grete byrdes, snytes, feldefayres, thrusshes,
fruyters, chewettes, befe with sauce gelopere, roost with sauce pegyll,
& other ba[Fol. B iii.]ke metes as is aforesayde. And yf ye kerue afore
your lorde or your lady ony soden flesshe, [c] kerue awaye the sky{n}ne
aboue / tha{n} kerue resonably of y^e flesshe to your lorde or lady, and
[d] specyally for ladyes, for y^e[N] wyll soone be angry, for theyr
thoughtes ben soone changed / and some lordes wyll be sone pleased, &
some wyll not / as they be of co{m}pleccyo{n}. [e] The goos & swanne may
be cut as ye do other fowles y^t haue hole fete, or elles as your lorde
or your lady wyll aske it. Also a swa{n}ne w{i}t{h} chawdron, capo{n},
or fesande, ought for to be arayed as it is aforesayd / but the skynne
must be had awaye / & whan they be{n} kerued before your lorde or your
lady / for generally [f] the skynne of all maner clove{n} foted fowles
is vnholsome / & the skynne of all maner hole foted fowles be{n} holsome
for to be eten. Also wete ye well that all maner hole foted fowles that
haue theyr lyuy{n}g vpon the water, theyr skynnes ben holsome & clene,
for by y^e clenes of the water / & fysshe, is theyr lyuynge. And yf that
they ete ony stynkynge thynge, it is made so clene with y^e water that
all the corrupcyon is clene gone away frome it. [g] And the sky{n}ne of
capo{n}, henne, or chekyn, ben not so clene, for the[y] ete foule
thynges in the strete / & therfore the skynnes be{n} not so holsome /
for it is not theyr kynde to entre in to y^e ryuer to make theyr mete
voyde of y^e fylth. [h] Mallarde, goose, or swanne, they ete vpon the
londe foule mete / but a-no{n}, after theyr ky{n}de, they go to the
ryuer, & theyr they clense them of theyr foule stynke. A fesande as it
is aforesayd / but y^e sky{n}ne is not holsome / [i] than take y^e
heddes of all felde byrdes and wood byrdes, as fesande, pecocke,
partryche, woodcocke, and curlewe, for they ete in theyr degrees foule
thynges, as wormes, todes, and other suche.
[Sidenotes:
_Dinner Courses from Michaelmas to Christmas._
[a] First Course: legs of Pork, &c. [b] Second Course: Widgeon,
Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll. [c]
Cut the skin off boiled meats. [d] Carve carefully for Ladies;
they soon get angry [e] Carve Goose and Swan like other birds. [f]
The skin of cloven-footed birds is unwholsome; of whole-footed
birds wholesome, because the water washes all corruption out of
’em. [g] Chicken’s skin is not so pure, because their nature is
not to enter into the river. [h] River birds cleanse their foul
stink in the river. [i] Take off the heads of all field birds, for
they eat worms, toads, and the like.]
[Headnote: SEWYNGE OF FYSSHE.]
¶ Here endeth the feestes and the keruynge of flesshe,
And here begynneth the sewynge of fysshe.
¶ The fyrst course.
++To go to sewynge of fysshe: musculade, menewes in sewe of porpas or of
samon, bacon hery{n}ge w{i}t{h} suger, grene fysshe, pyke, lampraye,
salens, porpas rosted, bake gurnade, and lampraye bake.
¶ The seconde course.
¶ Gelly whyte and rede, dates in confetes, congre, samon, dorrey,
brytte, turbot, halybut / for standarde, base, troute, molette, cheuene,
sele, eles & lamprayes roost, tenche in gelly.
¶ The thyrde course.
¶ Fresshe sturgyon, breme, perche in gelly, a Ioll of samon, sturgyon,
and welkes; apples & peres rosted with suger candy. Fygges of malyke, &
raysyns, [O] dates capte w{i}t{h} mynced gynger / wafers and ypocras,
they ben agreable / this feest is done, voyde ye the table.
[Sidenotes:
_Sewynge of Fysshe._
_First Course:_
_Musculade._ Salens, &c., baked Gurnet.
_Second Course:_
Jelly, dates, &c. For a standard, Mullet, Chub, Seal, &c.
_Third Course:_
Bream, Perch, Whelks; and pears in sugar candy. Figs, dates capped
with minced ginger, &c.
All over! Clear the table.]
[Headnote: KERUYNGE OF FYSSHE.]
[Fol. B iii.b.] ¶ Here endeth sewynge of fysshe.
And here foloweth keruynge of fysshe.
[a] ++The keruer of fysshe must se to pessene & fourmentye the tayle
and y^e lyuer: ye must loke [b] yf there be a salte purpos, or sele
turrentyne, & do after y^e fourme of venyson / baken herynge, laye it
hole vpon your soueraynes trenchour / whyte hery{n}ge in a disshe, open
it by y^e backe, pyke out the bones & the rowe, & se there be mustarde.
Of salte fysshe, grene fysshe, salt samon & congre, pare away y^e skyn /
salte fysshe, stocke fysshe, marlynge, makrell, and hake, with butter:
take awaye the bones & the skynnes. A pyke, laye y^e wombe vpon his
trenchour w{i}t{h} pyke sauce ynoughe. A salte [Fol. B 4.] lampraye,
gobone it flatte in .vii. or .viii. peces, & lay it to your souerayne.
A playce, put out the water / than crosse hym with your knyfe, caste on
salte & wyne or ale. [c] Gornarde, rochet, breme, cheuene, base, molet,
roche, perche, sole, makrell & whytynge, haddocke and codlynge, reyse
them by the backe, & pyke out the bones, & clense the refet in y^e bely.
[d] Carpe, breme, sole, & troute, backe & belly togyder. Samon, congre,
sturgyon, turbot, thorpole, thornebacke, hou{n}de-fysshe, & halybut, cut
them in the dysshe as y^e porpas aboute / tenche in his sauce, cut it /
eles & lamprayes roost, pull of the skynne, pyke out y^e bones, put
therto vyneger & poudre. [e] A crabbe, breke hym a-sonder in to a
dysshe, make y^e shelle clene, & put in the stuffe agayne, tempre it
with vynegre & pouder, than couer it with brede, and sende it to the
kytchyn to hete / than set it to your souerayne, and breke the grete
clawes, and laye them in a disshe. [f] A creues, dyght hym thus: departe
hym a-sonder, & slytee[P] the belly, and take out y^e fysshe; pare away
the reed skynne, and mynce it thynne; put vynegre in the dysshe, and set
in on y^e table w{i}t{h}out hete. A Iol of sturgyon, cut it in thynne
morselles, & lay it rou{n}de aboute the dysshe. Fresshe lampraye bake:
open y^e pasty / than take whyte brede, and cut it thynne, & lay it in a
dysshe, & [g] with a spone take out galentyne, & lay it vpon the brede
with reed wyne & poudre of synamon / than cut a gobone of the lampraye,
& mynce the gobone thynne, and laye it in the galentyne; than set it
vpo{n} the fyre to hete. [h] Fresshe herynge with salte & wyne /
shrympes wel pyked, flou{n}dres, gogyons, menewes & musceles, eles and
lamprayes: [i] sprottes is good in sewe / musculade in wortes / oystres
i{n} ceuy, oysters in grauy, menewes in porpas, samo{n} & seele, gelly
[Fol. B 4b.] whyte and reede, creme of almo{n}des, [k] dates in
comfetes, peres and quynces in syrupe, with percely rotes; mortrus of
houndes fysshe, ryse standynge.
[Sidenotes:
_Carving and Dressing of Fish_
[a] Put tails and livers in the pea broth and furmity. [b] How to
carve Seal Turrentyne, baked Herring, white Herring, Green Fish,
Merling, Hake, Pike, salt Lamprey, Plaice. [c] Gurnard, Bream,
Roach, Whiting, Codling. [d] Carp, Trout, Conger, Thornback,
Halibut, Tench, and Crab. [e] How to dress and serve up a Crab.
[f] How to dress and carve a Crayfish, a Joll of Sturgeon, a fresh
Lamprey, pasty. [g] (sauce, Galentyne with red wine and powdered
cinnamon.) [h] Fresh Herring, &c. [i] Sprats, Musculade in worts,
Oysters. [k] Dates, pears, Mortrewes of Dogfish.]
[Headnote: SAUCES FOR FYSSHE.]
¶ Here endeth the keruynge of fysshe.
And here begy{n}neth sauces for all maner of fysshe.
[a] ++Mustarde is good for salte herynge / salte fysshe, salte congre,
samo{n}, sparlynge, salt ele & lynge: [b] vynegre is good with salte
porpas, turrentyne salte / sturgyo{n} salte, threpole, & salt wale /
[c] lampray with galentyne / vergyus to roche, dace, breme, molet, base,
flounders, sole, crabbe, and [d] cheuene, with poudre of synamo{n}; to
thornebacke, herynge, houndefysshe, haddocke, whytynge, & codde,
vynegre, poudre of synamon, & gynger; [e] grene sauce is good with grene
fysshe & halybut, cottell, & fresshe turbot / put not your grene sauce
awaye, for it is good with mustarde.
¶ Here endeth for all maner of sauces for fyssche accordynge to
theyr appetyte.
[Sidenotes:
_Sauces for Fish._
[a] Mustard for Salmon, &c.; [b] Vinegar for salt Whale, &c.;
[c] Galentyne for Lamprey; Verjuice for Roach, &c.; [d] Cinnamon
for Chub, &c.; [e] Green Sauce for Halibut, &c.]
[Headnote: THE CHAUMBERLAYNE.]
¶ The chaumberlayne.
++The caumberlayne muste be dylyge{n}t & clenly in his offyce, with his
heed kembed, & so to his souerayne that he be not recheles, & se that he
haue a clene sherte, breche, petycote, and doublet / tha{n} brusshe his
hosen within & without, & se his shone & slyppers be made clene / [a] &
at morne whan your souerayne wyll aryse, warme his sherte by the fyre /
& se ye haue a fote shete made in this maner. Fyrst set a chayre by the
fyre with a cuysshen, an other vnder his fete / tha{n} sprede a shete
ouer the chayre, and se there be redy a kerchefe [Fol. B 5.] and a combe
/ than [b] warme his petycote, his doublet, and his stomachere / [c] &
than put on his hosen & his shone or slyppers, than stryke vp his hosen
manerly, & tye them vp, than lace his doublet hole by hole, & laye the
clothe aboute his necke & kembe his hede / than loke ye haue a basyn, &
an ewer with warme water, and a towell, and wasshe his handes / than
knele vpon your knee, & aske your souerayne what robe he wyll were, &
brynge him such as your souerayne co{m}mau{n}deth, & put it vpon hym;
than doo his gyrdell aboute hym, & take your leue manerly, & [d] go to
the chyrche or chapell to your soueraynes closet, & laye carpentes &
cuysshens, & lay downe his boke of prayers / than drawe the curtynes,
and take your leue goodly, & go to youre soueraynes chambre, & cast all
the clothes of his bedde, & bete the feder bedde & the bolster / but
loke ye waste no feders; than shall the blankettes, & se the shetes be
fayre & swete, or elles loke ye haue clene shetes / than [e] make vp his
bedde manerly, than lay the hed shetes & the pyllowes / than take vp the
towel & the basyn, & laye carpentes aboute the bedde, or wyndowes &
cupbordes layde with carpettes and cuysshyns. Also loke there be a good
fyre brennynge bryght / & [f] se the hous of hesement be swete & clene,
& the preuy borde couered with a grene clothe and a cuysshyn / tha{n} se
there be blanked, donne, or cotton, for your souerrayne / & [g] loke ye
haue basyn, & euer with water, & a towell for your souerayne / than take
of his gowne, & brynge him a mantell to kepe hym fro colde / than brynge
hym to the fyre, & take of his shone & his hosen; than take a fayre
kercher of reynes / & [h] kembe his heed, & put on his kercher and his
bonet / than sprede downe his bedde, laye the heed shete and the
pyllowes / & whan your souerayne is to bedde [Fol. B 5b.] drawe the
curtynes / than se there be morter or waxe or perchoures be redy / than
dryue out dogge or catte, & loke there be basyn and vrynall set nere
your souerayne / than take your leue manerly that your souerayne may
take his rest meryly.
¶ Here endeth of the chaumberlayne.
[Sidenotes:
_The Duties of a Chamberlain._
He must be cleanly, and comb his hair; see to his Lord’s clothes,
and brush his hose; [a] in the morning warm his shirt, and prepare
his footsheet; [b] warm his petycote, &c.; [c] put on his shoes,
tie up his hose, comb his head, wash his hands, put on the robe he
orders. [d] Make ready his Closet in the Church or Chapel, then
come home to his Bed-chamber, take off the bed-clothes. [e] Make
his lord’s bed again with clean sheets, and lay hangings round the
bed, and windows, &c. [f] Keep the privy clean, and the board
covered with green cloth, and provide down or cotton for wiping.
[g] When he goes to bed, let him wash; put him on a mantle, take
off his shoes, &c. [h] Comb his head, put on his night-cap, draw
the curtains round him, drive out the dogs and cats, set the
urinal near, and then take leave.]
[Headnote: OF THE MARSHALL AND THE VSSHER.]
¶ Here foloweth of the Marshall and the vssher.
++The Marshall and the vssher muste knowe all the estates of the
chyrche, and the hyghe estate of a kynge, with the blode royall.
¶ The estate of a Pope hath no pere.
¶ The estate of an Emperour is nexte.
¶ The estate of a kynge.
¶ The estate of a cardynall.
¶ The estate of a kynges sone, a prynce.
¶ The estate of an archebysshop.
¶ The estate of a duke
¶ The estate of a bysshop
¶ The estate of a marques
¶ The estate of an erle
¶ The estate of a vycount
¶ The estate of a baron.
¶ The estate of an abbot with a myter
¶ The estate of the thre chefe Iuges & the Mayre of London.
¶ The estate of an abbot without a myter
¶ The estate of a knyght bacheler
¶ The estate of a pryour, dene, archedeken, or knyght
[Fol. B 6.]
¶ The estate of the mayster of the rolles.
¶ The estate of other Iustices & barons of the cheker
¶ The estate of the mayre of Calays.
¶ The estate of a prouyncyall, a doctour dyvyne,
¶ The estate of a prothonat: he is aboue the popes collectour, and a
doctour of bothe the lawes.
¶ The estate of him that hath ben mayre of London and seruaunt of the
lawe.
¶ [a] The estate of a mayster of the chauncery, and other worshypfull
prechours of pardon, and clerkes that ben gradewable / & all other
ordres of chastyte, persones & preestes, worshypfull marchauntes &
gentylmen, all this may syt at the squyers table.
¶ [b] An archebysshop and a duke may not kepe the hall, but eche estate
by them selfe in chaumbre or in pauylyon, that neyther se other.
¶ [c] Bysshoppes, Marques, Erles, & Vycou{n}tes, all these may syt two
at a messe.
¶ [d] A baron, & the mayre of London, & thre chefe Iuges, and the speker
of the parlyament, & an abbot with a myter, all these may svt two or
thre at a messe
¶ [e] And all other estates may syt thre or foure at a messe
¶ [f] Also the Marshall muste vnderstande and knowe the blode royall,
for some lorde is of blode royall & of small lyuelode. And some knyght
is wedded to a lady of royal blode; she shal kepe the estate that she
was before. And a lady of lower degree shal kepe the estate of her
lordes blode / & therfore the royall blode shall haue the reuere{n}ce,
as I haue shewed you here before.
¶ Also a marshall muste take hede of the byrthe, and nexte of the lyne,
of the blode royall.
¶ [g] Also he must take hede of the kynges offycers, of the Chaunceler,
Stewarde, Chamberlayne, Tresourer, and Controller.
¶ Also the marshall must take heed vnto straungers, & put them to
worshyp & reuerence; for and they haue good chere it is your soueraynes
honour.
¶ Also a Marshall muste take hede yf the kynge sende to your souerayne
ony message; and yf he send a knyght, receyue hym as a baron; and yf he
sende a squyre, receyue hym as a knyght / and yf he sende you a yoman,
receyue hym as a squyer / and yf he sende you a grome, receyue hym as a
yoman.
¶ Also it is noo rebuke to a knyght to sette a grome of the kynge at his
table.
[Sidenotes:
_Of the Marshal and Usher._
He must know the orders of precedence of all ranks.
A Cardinal before a Prince.
The Mayor of London ranks with the 3 Chief Justices.
The Knight’s equals.
The ex-Mayor of London.
[a] The Esquire’s equals. [b] Who must dine alone, [c] who 2
together, [d] who 2 or 3, [e] who 3 or 4. [f] The Marshall must
know who are of royal blood, for that has the reverence. [g] He
must take heed of the King’s officers, do honour to strangers, and
receive a Messenger from the King as if one degree higher than he
is, for a King’s groom may sit at a Knight’s table.]
¶ Here endeth the boke of seruyce, & keruynge, and sewynge, and all
maner of offyce in his kynde vnto a prynce or ony other estate, & all
the feestes in the yere. Enprynted by wynkyn de worde at London in Flete
strete at the sygne of the sonne. The yere of our lorde god
M.CCCCC.xiij.
[+Wynkyn .de. worde’s+ device here.]
[Sidenotes:
Here ends this Book printed by Wynkyn de Worde. A.D. 1513.]
NOTES.
Wynkyn de Worde introduces some dishes, sauces, fish, and one wine, not
mentioned by Russell.
The new _Dishes_ are--
_Fayge_ (p. 157, l. 10). This may be for _Sage_, the herb, or a variety
of Fritter, like _Fruyter vaunte_ (p. 157, l. 2; p. 159, l. 24),
_fruyter say_ (p. 159, l. 24), or a dish that I cannot find, or a way of
spelling figs.
_Fruyter say_, p. 159, l. 24. If _say_ is not for _Sage_, then it may be
a fish, contrasted with the _vaunte_, which I suppose to mean ‘meat.’
_Sey_ is a Scotch name for the Coalfish, _Merlangus Carbonarius_.
Yarrell, ii. 251.
_Charlet_ (p. 159, l. 28). The recipe in ‘Household Ordinances,’ p. 463,
is, Take swete cowe mylk and put into a panne, and cast in therto ȝolkes
of eyren and the white also, and sothen porke brayed, and sage; and let
hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up,
and serve hit forthe.” Another recipe for Charlet Enforsed follows, and
there are others for Charlet and Charlet icoloured, in Liber Cure,
p. 11.
_Jowtes_, p. 160, last line. These are broths of beef or fish boiled
with chopped boiled herbs and bread, _H. Ord._ p. 461. Others are made
‘with swete almond mylke,’ _ib._ See ‘Joutus de Almonde,’ p. 15, _Liber
Cure_. For ‘Joutes’ p. 47; ‘for oþer ioutes,’ p. 48.
_Browes_, p. 160, last line. This is doubtless the Brus of Household
Ordinances, p. 427, and the _bruys_ of Liber Cure, p. 19, l. 3, brewis,
or broth. Brus was made of chopped pig’s-inwards, leeks, onions, bread,
blood, vinegar. For ‘Brewewes in Somere’ see _H. Ord._ p. 453.
_Chewettes_, p. 161, l. 4, were small pies of chopped-up livers of pigs,
hens, and capons, fried in grease, mixed with hard eggs and ginger, and
then fried or baked. _Household Ordinances_, p. 442, and _Liber Cure_,
p. 41. The Chewets for fish days were similar pies of chopped turbot,
haddock, and cod, ground dates, raisins, prunes, powder and salt, fried
in oil, and boiled in sugar and wine. _L. Cure_, p. 41. Markham’s Recipe
for ‘A Chewet Pye’ is at p. 80-1 of his _English Houswife_. _Chewit_, or
small Pie; minced or otherwise. R. Holme. See also two recipes in MS.
Harl. 279, fol. 38.
_Flaunes_ (p. 161, l. 4) were Cheesecakes, made of ground cheese beaten
up with eggs and sugar, coloured with saffron, and baked in ‘cofyns’ or
crusts. ‘A Flaune of Almayne’ or ‘Crustade’ was a more elaborate
preparation of dried or fresh raisins and pears or apples pounded, with
cream, eggs, bread, spices, and butter, strained and baked in ‘a faire
coffyn or two.’ _H. Ord._ p. 452. [[‘Pro Caseo ad _flauns_ qualibet die
. panis j’ (allowance of). _Register of Worcester Priory_, fol. 121 _a._
ed. Hale, 1865.]]
Of new _Sauces_, Wynkyn de Worde names _Gelopere_ & _Pegyll_ (p. 165,
l. 4). Gelopere I cannot find, and can only suggest that its _p_ may be
for _f_, and that “cloves of gelofer,” the clove-gillyflower, may have
been the basis of it. These cloves were stuck in ox tongues, see “Lange
de beof,” _Liber Cure_, p. 26. Muffett also recommends Gilly-flour
Vinegar as the best sauce for sturgeon in summer, p. 172; and Vinegar of
Clove-Gilliflowers is mentioned by Culpepper, p. 97, Physical Directory,
1649.
_Pegylle_ I take to be the _Pykulle_ of Liber Cure Cocorum, p. 31, made
thus;
‘Take droppyng of capone rostyd wele
With wyne and mustarde, as have Þou cele [bliss],
With onyons smalle schrad, and sothun in grece,
Meng alle in fere, and forthe hit messe.’
The new _Wine_ is _Campolet_, p. 153. Henderson does not mention it;
Halliwell has ‘_Campletes_. A kind of wine, mentioned in a curious list
in MS. Rawl. C. 86.’ [See the list in the Notes to Russell, above,
p. 86.] I suppose it to be the wine from ‘_Campole_. The name of a
certaine white grape, which hath very white kernels.’ Cotgrave.
Of new _Fish_ W. de Worde names the _Salens_ (p. 166, l. 8), _Cottell_
and _Tench_ (p. 167). Torrentyne he makes _sele turrentyne_ (p. 166,
l. 8 from bottom) seemingly, but has _turrentyne salte_ as a fish
salted, at p. 168, l. 7.
_Cottell_, p. 168, l. 14, the cuttlefish. Of these, _Sepiæ vel
Lolligines calamariæ_, Muffet says, they are called also ‘sleewes’ for
their shape, and ‘scribes’ for their incky humour wherewith they are
replenished, and are commended by Galen for great nourishers; their
skins be as smooth as any womans, but their flesh is brawny as any
ploughmans; therefore I fear me Galen rather commended them upon
hear-say then upon any just cause or true experience.
For the _Salens_ I can only suggest thunny. Aldrovandi, _de Piscibus_,
treating of the synonyms of the Salmon, p. 482, says, “Græcam salmonis
nomenclaturam non inuenio, neq{ue} est quod id miretur curiosus lector,
cum in Oceano tantu{m} flumi{n}ibusq{ue} in eum se exonerantibus
reperiatur, ad quæ veteres Græci nunquam penetr{a}runt. Qui voluerit,
_Salangem_ appellare poterit. Σαλάχξ enim boni, id est, delicati piscis
nomen legitur apud Hesychium, nec præterea qui sit, explicatur: aut a
migrandi natura κατανάδρομος, vel δρόμας fluviatilis dicatur, nam
Aristoteles in mari dromades vocat Thunnos aliosq{ue} gregales, qui
aliunde in Pontum excurrunt, et vix vno loco conquiescunt; aut nomen
fingatur a saltu, & ἄλμων dicitur. Non placet tamen, salmonis nomen a
saltu deduci, aut etiam á sale, licet saliendi natura ei optimè quadret
saleq{ue} aut muria inueturaria etiam soleat. Non enim latine sed a
Germanis Belgisuè Rheni accolis, aut Gallis Aquitanicis accepta vox
est.” See also p. 318, ‘Scardula, et Iucohia ex Pigis, et Plota,
Sale{n}a.’ _Gesner, de Piscibus_, p. 273. Can _salens_ be the Greek
‘σωλην, a shell-fish, perhaps like the razor-fish. Epich.
p. 22.’--Liddell and Scott--? I presume not. ‘_Solen._ The flesh is
sweet; they may be eaten fryed or boiled.’ 1661, R. Lovell, _Hist. of
Animals_, p. 240. ‘_Solen_: A genus of bivalve mollusks, having a long
slender shell; razor-fish.’ Webster’s Dict.
_Sele turrentyne_, p. 166, l. 8 from bottom. Seemingly a variety of
seal, or of eel or sole if _sele_ is a misprint. But I cannot suggest
any fish for it.
_Rochets_, p. 167, l. 5. _Rubelliones._ _Rochets_ (or rather Rougets,
because they are so red) differ from Gurnards and Curs, in that they are
redder by a great deal, and also lesser; they are of the like flesh and
goodness, yet better fryed with onions, butter, and vinegar, then
sodden. Muffett, p. 166.
[Footnote L*: See above, in the Keruynge of Flesshe, p. 157,
lines 5 and 4 from the bottom. [“laye foure trenchours to your
soferayne, one by an other / and laye theron other foure trenchours
or elles twayne”]]
[Textnotes:
A _Orig._ seasous
B _sic_: o _for_ e
C _sic_: a _for_ n
D _for_ se, _see_.
E _for_ is
F _for_ be
G ? u _for_ n
H _for_ with
I _sic_: c _for_ e
K _sic_: u _for_ n
L The top of the _s_ is broken off, making the letter look like
an _l_ rubbed at the top.
M ? brothe
N _for_ they
O _Orig._ raysyus
P _sic_]
* * * * *
* * * *
The
Boke of Curtasye.
FROM THE SLOANE MS. 1986 IN THE BRITISH MUSEUM, AB. 1460 A.D.
[Transcriber’s Note:
In this selection, sidenotes are identified by verse lines. They are
grouped by text headers (generally in Latin), as shown in the Table
of Contents.]
CONTENTS.
PAGE
Here begynneth{e} þe FYRST BOKE of CURTASYE 177
[Headnote: HOW TO BEHAVE AT TABLE.]
[Headnote: HOW TO BEHAVE AT MEALS.]
THE SECOND BOOK 181
[Headnote: HOW TO BEHAVE AT CHURCH, TO PARENTS, ETC.]
[Headnote: THE RULE OF GOOD MANNERS.]
THE THIRD BOOK:
De officiarijs in curijs d{omi}no{rum} 187
De Ianitor{e} 188
[Headnote: OF THE PORTER, AND MARSHAL OF THE HALL.]
De Marescallo aule 188
P{er} q{uan}tu{m} te{m}p{us} armig{er}i h{ab}eb{un}t
lib{er}ata{m} {et} ignis ardeb{i}t i{n} a{ul}a 189
De pinc{er}nario, panetario,
{et} cocis sibi s{er}uie{n}tib{us} 190
[Headnote: OF THE BUTLER AND PANTER.]
De offic{i}o pinc{er}narij 190
De hostiario {et} suis s{er}uientib{us} 190
De Offic{i}o garc{i}onu{m} 191
[Headnote: OF THE GROOMS AND USHER OF THE CHAMBER.]
De seneschallo 194
[Headnote: OF THE STEWARD.]
De cont{ra}rotulatore 195
De sup{er}uisore 195
De Clerico coquine 195
De cancellario 195
[Headnote: OF THE CHANCELLOR AND TREASURER.]
De thesaurizario 196
De receptore firmar{um} 197
De Auenario 197
De pistore 198
[Headnote: OF THE BAKER AND HUNTSMAN.]
De venatore {et} suis canib{us} 198
De aquario 199
Qui d{eb}ent manus lauar{e}
{et} i{n} q{u}or{um} domib{us} 199
De panetario 200
[Headnote: OF THE PANTER, THE LORD’S KNIVES, ETC.]
De Cultellis d{omi}ni 200
De Elemosinario 201
[Headnote: OF THE ALMONER AND DISH-SERVER.]
De ferculario 202
De candelario 204
[Headnote: OF THE CARVER, SURNAPE-LAYERS, AND CHANDLER.]
The boke of Curtasye.
++Here begynneth{e} þe fyrst boke of curtasye.
++Qwo so wylle of curtasy ler{e}, [Fol. 12.]
In this boke he may hit her{e}!
Yf thow be gentylmon, ȝomo{n}, or knaue,
The nedis nurture for to haue. 4
Wheñ thou comes to a lordis ȝate,
The porter þ{o}u shall{e} fynde ther-ate;
Take hym thow shalt þy wepyn tho,
And aske hym leue in to go 8
¶ To speke w{i}t{h} lorde, lady, squyer, or grome.
Ther-to the nedys to take the tome[1];
For yf he be of logh{e} degre,
Than hym falles to come to the; 12
¶ Yf he be gentylmo{n} of kyñ,
The porter wille lede the to hym.
When thow come tho halle dor to,
Do of thy hode, thy gloues also; 16
¶ Yf þo halle be at the furst mete,
This lessou{n} loke thow noȝt for-ȝete:
Þe stuard, countroller, and tresurer{e},
Sittand at de deshe, þ{o}u haylse in fere. 20
¶ W{i}t{h}iñ þe hall{e} sett on ayther side,
Sitten other ge{n}tylme{n} as fall{es} þ{a}t tyde;
Enclyne þe fayre to hom also,
First to the ryȝht honde þ{o}u shall{e} go, 24
¶ Sitthen to þo left honde þy neghe þ{o}u cast;
To hom þ{o}u bogh{e} w{i}t{h}outen wrast[2];
Take hede to ȝomo{n} on þy ryght honde,
And sithen byfor{e} the screne þ{o}u stonde 28
¶ In myddys þe halle opon þe flore,
Whille marshall{e} or vssher come fro þe dore,
And bydde the sitte, or to borde the lede.
Be stabull{e} of chere for menske[3], y rede; 32
[Headnote: HOW TO BEHAVE AT TABLE.]
¶ Yf he þe sette at gentilmo{n}nes borde,
Loke þ{o}u be hynde[4] and lytull{e} of worde.
Pare þy brede and kerue in two,
Tho ou{er} crust þo nether fro; 36
¶ In fowre þ{o}u kutt þo ou{er} dole,
Sett hom to-gedur as h{i}t where hole;
Sithen kutt þo nether crust in thre,
And t{ur}ne h{i}t dowñ, lerne þis at me. 40
¶ And lay thy trencho{ur} þe be-fore,
And sitt vp-ryȝht for any sore.
Spare brede or wyne, drynke or ale,
To thy messe of kochyñ be sett in sale; 44
¶ Lest men sayne þ{o}u art hong{ur} beteñ,
Or ellis a gloten þ{a}t all{e} me{n} wyteñ,
Loke þy naylys ben clene in blythe,
Lest þy felagh{e} lothe ther-wyth. 48
¶ Byt not on thy brede and lay h{i}t dou{n},--
That is no curteyse to vse in towñ;--
But breke as mych{e} as þ{o}u wyll{e} ete,
The remelant to pore þ{o}u shall{e} lete. 52
¶ In peese þ{o}u ete, and eu{er} eschewe
To flyte[5] at borde; þ{a}t may þe rewe.
Yf þ{o}u make mawes[6] on any wyse,
A velany þ{o}u kacches or eu{er} þ{o}u rise. 56
¶ Let neu{er} þy cheke be Made to grete [Fol. 13.]
W{i}t{h} morsell{e} of brede þ{a}t þ{o}u shall{e} ete;
An apys mow men sayne he makes,
Þ{a}t brede and flesshe in hys cheke bakes. 60
¶ Yf any mañ speke þ{a}t tyme to the,
And þ{o}u schall{e} onsware, h{i}t will{e} not be
But waloande, and a-byde þ{o}u most;
Þ{a}t is a schame for alle the host. 64
¶ On bothe halfe þy mouthe, yf þ{a}t þ{o}u ete,
Mony a skorne shall{e} þ{o}u gete.
Þ{o}u shall{e} not lauȝhe ne speke no þyng{e}
Whille þi mouthe be full{e} of mete or drynke; 68
¶ Ne suppe not w{i}t{h} grete sowndyng{e}
Noþer potage ne oþer þyng{e}.
Let not þi spone stond in þy dysche,
Wheþ{er} þ{o}u be s{er}ued w{i}t{h} fleshe or fische; 72
¶ Ne lay hit not on thy dishe syde,
But clense h{i}t honestly w{i}t{h}-outen pride.
Loke no browyng{e} on þy fyng{ur} þore
Defoule þe clothe þe be-fore. [p. 27, bot.] 76
¶ In þi dysche yf þ{o}u wete þy brede,
Loke þ{er}-of þat noȝt be lede
To cast agayne þy dysche in-to;
Þ{o}u art vn-hynde yf þ{o}u do so. 80
¶ Drye þy mouthe ay wele {and} fynde
When þ{o}u schall{e} drynke oþ{er} ale or wyne.
Ne calle þ{o}u noȝt a dysche a-ȝayne,
Þ{a}t ys take fro þe borde in playne; 84
¶ Ȝif þ{o}u sp[i]tt ou{er} the borde, or ell{es} opoñ,
Þ{o}u schall{e} be holden an vncurtayse mon;
Yf þy nowñ dogge þ{o}u scrape or clawe,
Þ{a}t is holden a vyse emong men knawe. 88
¶ Yf þy nose þ{o}u clense, as may be-falle,
Loke þy honde þ{o}u clense, as wyth{e}-alle,
Priuely w{i}t{h} skyrt do hit away,
Oþ{er} ellis thurgh{e} thi tepet þ{a}t is so gay. 92
¶ Clense not thi tethe at mete sittande,
W{i}t{h} knyfe ne stre, styk ne wande.
While þ{o}u holdes mete i{n} mouthe, be war
To drynke, þ{a}t is an-honest[7] char, 96
¶ And also fysike for-bedes hit,
And sais þ{o}u may be choket at þ{a}t byt;
Yf hit go þy wrang throte into,
And stoppe þy wynde, þ{o}u art fordo. 100
¶ Ne telle þ{o}u neu{er} at borde no tale
To harme or shame þy felawe i{n} sale;
For if he then w{i}t{h}holde his methe[8],
Eftsons he wyll{e} forcast þi dethe. 104
¶ Where-ser{e} þ{o}u sitt at mete in borde,
Avoide þe cat at on bar{e} worde
For yf þ{o}u stroke cat oþ{er} dogge,
Þ{o}u art lyke an ape teyȝed w{i}t{h} a clogge. 108
¶ Also {es}chewe, w{i}t{h}-outen stryfe,
To foule þe borde clothe w{i}t{h} þi knyfe;
Ne blow not on þy drynke ne mete,
Neþ{er} for colde, neþer for hete; 112
¶ W{i}t{h} mete ne bere þy knyfe to mowthe,
Wheþ{er} þ{o}u be sett be strong or couthe;
Ne w{i}t{h} þo borde clothe þi tethe þ{o}u wype, [Fol. 14.]
Ne þy nyen þ{a}t rennen rede, as may betyde. 116
¶ Yf þ{o}u sitt by a ryȝht good mañ,
Þis lessoñ loke þou þenke apoñ:
Vndur his theȝghe þy kne not pit,
Þ{o}u ar full{e} lewed yf þ{o}u dose hit. 120
¶ Ne bacwarde sittande gyf noȝt þy cupe,
Noþ{er} to drynke, noþ{er} to suppe;
Bidde þi frende take cuppe and drynke,
Þ{a}t is holden an-honest thyng. 124
¶ Lene not on elbowe at þy mete,
Noþ{er} for colde ne for hete;
Dip not þi thombe þy drynke i{n}to,
Þ{o}u art vncurtayse yf þ{o}u hit do; 128
¶ In salt saler yf þ{a}t þ{o}u pit
Oþ{er} fisshe or flesshe þ{a}t me{n} may wyt,
Þ{a}t is a vyce, as me{n} me telles,
And gret wonder h{i}t most be elles. 132
¶ After mete when þ{o}u shalt wasshe,
Spitt not in basyn, ne wat{er} þ{o}u dasshe;
Ne spit not lorely, for no kyn mede,
Be-fore no mo{n} of god for drede. 136
¶ Who so eu{er} despise þis lessoun ryȝt,
At borde to sitt he hase no myȝt.
Here endys now our{e} fyrst talkyng,
Crist graunt vs alle his der{e} blessyng! 140
¶ Her{e} endith{e} þe [first] boke of curtasye.
[Sidenotes:
[2] In this book you may learn Courtesy. Every one needs it.
[5] On reaching a Lord’s gate, give the Porter your weapon, and
ask leave to go in. [11] If the master is of low degree, he will
come to you: [13] if of high, the Porter will take you to him.
[15] At the Hall-door, take off your hood and gloves, greet the
Steward, &c., at the dais, [22] bow to the Gentlemen on each side
of the hall [24] both right and left; [27] notice the yeomen, then
stand before the screen till the Marshal or Usher leads you to the
table. [33] Be sedate and courteous if you are set with the
gentlemen. [35] Cut your loaf in two, the top from the bottom; cut
the top crust in 4, and the bottom in 3. [37] cut the top crust in
4, and the bottom in 3. [41] Put your trencher before you, and
[43] don’t eat or drink till your Mess is brought from the
kitchen, [45] lest you be thought starved or a glutton. [47] Have
your nails clean. [49] Don’t bite your bread, but break it.
[53] Don’t quarrel at table, or make grimaces. [57] Don’t cram
your cheeks out with food like an ape, [61] for if any one should
speak to you, you can’t answer, but must wait. [65] Don’t eat on
both sides of your mouth. [67] Don’t laugh with your mouth full,
[69] or sup up your potage noisily. [71] Don’t leave your spoon in
the dish or on its side, but clean your spoon. [75] Let no dirt
off your fingers soil the cloth. [77] Don’t put into the dish
bread that you have once bitten. [81] Dry your mouth before you
drink. [83] Don’t call for a dish once removed, [85] or spit on
the table: that’s rude. [87] Don’t scratch your dog. [89] If you
blow your nose, clean your hand; wipe it with your skirt or put it
through your tippet. [93] Don’t pick your teeth at meals, or drink
with food in your mouth, [97] as you may get choked, or killed, by
its stopping your wind. [101] Tell no tale to harm or shame your
companions. [106] Don’t stroke the cat or dog. [109] Don’t dirty
the table cloth with your knife. [111] Don’t blow on your food, or
put your knife in your mouth, or wipe your teeth or eyes with the
table cloth. [117] If you sit by a good man, don’t put your knee
under his thigh. [121] Don’t hand your cup to any one with your
back towards him. [125] Don’t lean on your elbow, [127] or dip
your thumb into your drink, [129] or your food into the salt
cellar: That is a vice. [133] Don’t spit in the basin you wash in
or loosely (?) before a man of God.]
[Headnote: HOW TO BEHAVE AT CHURCH, TO PARENTS, ETC.]
THE SECOND BOOK.
Yf that þ{o}u be a ȝong enfaunt,
And thenke þo scoles for to haunt,
This lessou{n} schall{e} þy maist{ur} þe merke,
Croscrist[[8a]] þe spede in all{e} þi werke; 144
Sytthen þy _pater n{oste}r_ he wille þe teche,
As cristes owne postles con preche;
Aft{ur} þy Aue mar{ia} and þi crede,
Þat shall{e} þe saue at dome of drede; 148
¶ Theñ aft{ur} to blesse þe w{i}t{h} þe t{r}inité,
In no{m}i{n}e p{at}ris teche he wille þe;
Þen w{i}t{h} marke, mathew, luke, {and} Ion,
W{i}t{h} þe þ{er} cruc{is} and the hegh name; 152
¶ To schryue þe in gen{er}al þ{o}u schall{e} lere
Þy Confiteor and misereat{ur} in fer{e}.
To seche þe kyngdam of god, my chylde,
Þ{er}to y rede þ{o}u be not wylde. 156
¶ Ther-for{e} worschip god, bothe olde {and} ȝong,
To be in body and soule yliche strong{e}.
When þ{o}u comes to þo chirche dore,
Take þe haly wat{er} stondand on flor{e}; 160
¶ Rede or synge or byd p{ra}yeris
To crist, for all{e} þy crysten ferys;
Be curtayse to god, and knele dou{n}
On bothe knees w{i}t{h} grete deuociou{n}. 164
¶ To mo{n} þ{o}u shall{e} knele opon þe toñ,
Þe toþ{er} to þy self þ{o}u halde aloñ.
When þ{o}u ministers at þe hegh{e} aut{er}e,
W{i}t{h} bothe hondes þ{o}u s{er}ue þ{o} p{re}st in fere, 168
Þe ton to stabull{e} þe toþ{er}
Lest þ{o}u fayle, my dere broþ{er}.
¶ Anoþ{er} curtayse y wylle þe teche,
Thy fadur And modur, w{i}t{h} mylde speche, [Fol. 15.] 172
In worschip and s{er}ue w{i}t{h} all{e} þy myȝt,
Þ{a}t þou dwelle þe lengur in erthely lyȝt.
¶ To anoþ{er} ma{n} do no mor{e} amys
Then þ{o}u woldys be doñ of hym {and} hys; 176
So crist þ{o}u pleses, {and} get{es} þe loue
Of meñ {and} god þ{a}t sytt{is} aboue.
¶ Be not to meke, but i{n} mene þe holde,
For ellis a fole þ{o}u wyll{e} be tolde. 180
He þ{a}t to ryȝtwysnes wylle enclyne,
As holy wryȝt says vs wele and fyne,
His sede schall{e} neu{er} go seche hor brede,
Ne suffur of mo{n} no shames dede. 184
¶ To for-gyf þ{o}u shall{e} þe hast;
To veniaunce loke þ{o}u come on last;
Draw þe to pese w{i}t{h} all{e} þy strengþe;
Fro stryf and bate draw þe on lengþe. 188
¶ Yf mo{n} aske þe good for goddys sake,
And þe wont thyng{e} wher-of to take,
Gyf hym bon{er} wordys on fayre maner{e},
W{i}t{h} glad semblaunt[A] {and} pure good cher. 192
[Textnote A: MS. semblamt]
¶ Also of s{er}uice þ{o}u shall{e} be fre
To eu{er}y mo{n} in hys degré.
Þ{o}u schall{e} neu{er} lose for to be kynde;
That on forȝet{is}, anoþ{er} hase in mynde. 196
¶ Yf Any ma{n} haue part w{i}t{h} þe i{n} gyft,
W{i}t{h} hym þ{o}u make an euen skyft;
Let hit not henge in honde for glose,
Þ{o}u art vncurtayse yf þ{o}u hyt dose. 200
¶ To saynt{is} yf þ{o}u þy gate hase hyȝt,
Thou schall{e} fulfylle h{i}t w{i}t{h} all{e} þy myȝt,
Lest god þe stryk w{i}t{h} grete veniaunce,
And pyt þe in-to sore penaunce. 204
¶ Leue not all{e} me{n} that speke þe fayre,
Wheþ{er} þ{a}t h{i}t ben comyns, burges, or mayr{e};
In swete wordis þe nedder was closet,
Disseyuaunt euer and mysloset; 208
Þ{er}-fore þ{o}u art of adams blode,
W{i}t{h} wordis be ware, but þ{o}u be wode:
A schort worde is comynly sothe
Þ{a}t fyrst slydes fro mo{n}nes tothe. 212
¶ Loke lyȝer neu{er} þ{a}t þ{o}u be-come,
Kepe þys worde for all{e} and somme.
Lawȝe not to of[t] for no solace,
For no kyn myrth{e} þ{a}t any ma{n} mase; 216
Who lawes all{e} þ{a}t me{n} may se,
A schrew or a fole hym semes to be.
¶ Thre enmys in þys worlde þ{er} ar{e}
Þ{a}t coueyteñ alle me{n} to for-fare,-- 220
The deuel, þe flesshe, þe worlde also,
That wyrkyn mankynde ful mykyl wo:
Yf þ{o}u may strye þes þre enmys,
Þ{o}u may be secur of heueñ blys. 224
[Headnote: THE RULE OF GOOD MANNERS.]
¶ Also, my chylde, a-gaynes þy lorde
Loke þ{o}u stryfe w{i}t{h} no kyn w{o}rde,
Ne waiour non w{i}t{h} hym þ{o}u lay,
Ne at þe dyces w{i}t{h} hym to play. 228
¶ Hym that þ{o}u knawes of grett{er} state,
Be not hys felaw in rest ne bate. [Fol. 16.]
Ȝif þ{o}u be stad in strange contré,
Enserche no fyr þen fall{es} to the, 232
Ne take no more to do on honde
Þen þ{o}u may hafe menske of all{e} i{n} londe.
¶ Ȝif þ{o}u se any mon fal by strete,
Lawegh{e} not þer-at in drye ne wete,
But helpe hym vp w{i}t{h} all{e} þy myȝt,
As seynt Ambrose þe teches ryȝt;
Þ{o}u that stondys so sure on sete,
War{e} lest þy hede falle to þy fete. 240
¶ My chylde, yf þ{o}u stonde at þo masse,
At vndur stondis bothe more and lasse,
Yf þo prest rede not at þy wylle,
Rep{re}ue hym noȝt, but holde þe stylle. 244
¶ To any wyȝt þy counsell{e} yf þ{o}u schewe,
Be war þ{a}t he be not a schrewe,
Lest he disclaundyr þe w{i}t{h} tong
Amonge alle me{n}, bothe olde {and} ȝong. 248
¶ Bekenyng, fynguryng, no{n} þ{o}u vse,
And pryué rownyng loke þ{o}u refuse.
Yf þ{o}u mete knyȝt, ȝomo{n}, or knaue,
Haylys hym a-non, “syre, god ȝou saue.” 252
Yf he speke fyrst opon þe þor{e},
Onsware hym gladly w{i}t{h}-oute{n} mor{e}.
¶ Go not forth{e} as a dombe freke,
Syn god hase laft the tonge to speke; 256
Lest meñ sey be sibbe or couthe,[9]
“Ȝond is a mo{n} w{i}t{h}-outen mouthe.”
¶ Speke neu{er} vnhonestly of woma{n} kynde,
Ne let hit neu{er} renne in þy mynde; 260
Þe boke hym call{es} a chorle of chere,
That vylany spekes be weme{n} sere:
For all{e} we ben of wymme{n} borñ,
And oure fadurs vs be-forne; 264
Þ{er}for{e} hit is a vnhonest thyng
To speke of hem in any hethyng.[10]
¶ Also a wyfe be-falle of ryȝt
To worschyp hyr husbonde bothe day {and} nyȝt, 268
To his byddyng be obediente,
And hym to s{er}ue w{i}t{h}-outen offence.
¶ Yf two brether be at debate,
Loke noþ{er} þ{o}u forþ{er} in hor hate, 272
But helpe to staunche hom of malice;
Þen þ{o}u art frende to bothe I-wys.
¶ Ȝif þ{o}u go w{i}t{h} a-noþ{er} at þo gate,
And ȝe be bothe of on astate, 276
Be curtasye and let hym haue þe way,
That is no vylanye, as me{n} me say;
And he be come{n} of gret kynraden,
Go no be-fore þawgh þ{o}u be beden; 280
And yf þ{a}t he þy mayst{ur} be,
Go not be-fore, for curtasé,
Noþ{er} in fylde, wode, noþ{er} launde,
Ne euen hym w{i}t{h}, but he c{om}maunde. 284
¶ Yf þ{o}u schalle on pilg{ri}mage go,
Be not þe thryd felaw for wele ne wo;
Thre oxen in plowgh may neu{er} wel drawe, [Fol. 17.]
Noþ{er} be craft, ryȝt, ne lawe. 288
¶ Ȝif þ{o}u be p{ro}fert to drynk of cup,
Drynke not al of, ne no way sup;
Drynk menskely and gyf agayne,
Þ{a}t is a curtasye, to speke in playne. 292
¶ In bedde yf þou falle herberet to be,
W{i}t{h} felawe, maystur, or her degré,
Þ{o}u schalt enquer{e} be curtasye
In what p{ar}[t] of þe bedde he wylle lye; 296
Be honest and lye þ{o}u fer hym fro,
Þ{o}u art not wyse but þ{o}u do so.
[Headnote: HOW TO BEHAVE.]
¶ W{i}t{h} woso men, boþe fer and negh,
The falle to go, loke þ{o}u be slegh 300
To aske his nome, and qweche he be,
Whidur he will{e}: kepe welle þes thre.
¶ W{i}t{h} freres on pilg{ri}mage yf þ{a}t þ{o}u go,
Þ{a}t þei will{e} ȝyme,[11] wilne þ{o}u also; 304
Als on nyȝt þ{o}u take þy rest,
And byde þe day as tru ma{n}nes gest.
¶ In no kyn house þ{a}t rede mon is,
Ne womo{n} of þo same colour y-wys, 308
Take neu{er} þy Innes for no kyn nede,
For þose be folke þ{a}t ar to drede.
¶ Yf any thurgh sturnes þe oppose,
Onswere hym mekely {and} make hym glose: 312
But glosand wordys þ{a}t falsed is,
Forsake, and alle that is omys.
¶ Also yf þ{o}u haue a lorde,
And stondes by-for{e} hym at þe borde, 316
While þ{a}t þ{o}u speke, kepe well{e} þy honde,
Thy fete also in pece let stonde,
¶ His curtasé nede he most breke,--
Stirraunt fyngurs toos whe{n} he shall{e} speke. 320
Be stabull{e} of cher{e} and sumwhat lyȝt,
Ne ou{er} alle wayue þ{o}u not thy syȝt;
¶ Gase not on walles w{i}t{h} þy neghe[12],
Fyr ne negh, logh ne hegh{e}; 324
Let not þe post be-cum þy staf,
Lest þ{o}u be callet a dotet daf;
Ne delf þ{o}u neu{er} nose thyrle
W{i}t{h} thombe ne fyngur, as ȝong gyrle; 328
¶ Rob not þy arme ne noȝt hit claw,
Ne bogh not dou{n} þy hede to law;
Whil any man spekes w{i}t{h} grete besenes,
Herken his wordis w{i}t{h}-oute{n} distresse. 332
¶ By strete or way yf þ{o}u schalle go,
Fro þes two þynges þ{o}u kepe þe fro,
Noþ{er} to harme chylde ne best,
W{i}t{h} castyng, turnyng west ne est; 336
Ne chaunge þ{o}u not in face coloure,
For lyghtnes of worde in halle ne bour{e};
Yf þy vysage chaunge for noȝt,
Men say ‘þe trespas þ{o}u hase wroȝght.’ 340
¶ By-for{e} þy lorde, ne mawes þ{o}u make
Ȝif þ{o}u wyll{e} curtasie w{i}t{h} þe take.
W{i}t{h} hondes vnwasshen take neu{er} þy mete;
Fro alle þes vices loke þ{o}u þe kepe. 344
¶ Loke þ{o}u sytt--{and} make no stryf-- [Fol. 18.]
Wher{e} þo est[B] co{m}mau{n}dys, or ellis þo wyf.
Eschewe þe heȝest place w{i}t{h} wyn,[13]
But þ{o}u be beden to sitt þ{er}-in. 348
Of curtasie her{e} endis þe secu{n}de fyt,
To heuen crist mot our{e} saules flyt!
[Text note B: Read _ost_]
[Sidenotes:
[141] If you go to school you shall learn: 1. Cross of Christ, 2.
Pater Noster, 3. Hail Mary and the Creed, 4. In the name of the
Trinity, 5. of the Apostles, 6. the Confession. [155] Seek the
kingdom of God, and worship Him. [159] At church, take holy water;
pray for all Christian companions; kneel to God on both knees, to
man only on one. [167] At the Altar, serve the priest with both
hands. [171] Speak gently to your father and mother, and honour
them. [175] Do to others as you would they should do to
you. [179] Don’t be foolishly meek. [181] The seed of the
righteous shall never beg or be shamed. [185] Be ready forgive,
and fond of peace. [189] If you cannot give an asker goods, give
him good words. [193] Be willing to help every one. [197] Give
your partner his fair share. [201] Go on the pilgrimages (?) you
vow to saints, lest God take vengeance on you. [205] Don’t believe
all who speak fair: the Serpent spoke fair words (to Eve).
[210] Be cautious with your words, except when angry. [213] Don’t
lie, but keep your word. [215] Don’t laugh too often, or you’ll be
called a shrew or a fool. [219] Man’s 3 enemies are: the Devil,
the Flesh, and the World. [223] Destroy these, and be sure of
heaven. [225] Don’t strive with your lord, or bet or play with
him. [231] In a strange place don’t be too inquisitive or fussy.
[235] If a man falls, don’t laugh, but help him up: [240] your own
head may fall to your feet. [241] At the Mass, if the priest
doesn’t please you, don’t blame him. [245] Don’t tell your secrets
to a shrew. [249] Don’t beckon, point, or whisper. [251] When you
meet a man, greet him, or answer him cheerily if he greets you:
don’t be dumb, lest men say you have no mouth. [259] Never speak
improperly of women, for we and our fathers were all born of
women. [267] A wife should honour and obey her husband, and serve
him. [271] Try to reconcile brothers if they quarrel. [275] At a
gate, let your equal precede you; go behind your superior and your
master unless he bids you go beside him. [285] On a pilgrimage
don’t be third man: 3 oxen can’t draw a plough. [289] Don’t drink
all that’s in a cup offered you; take a little. [293] If you sleep
with any man, ask what part of the bed he likes, and lie far from
him. [299] If you journey with any man, find out his name, who he
is, where he is going. [303] With friars on a pilgrimage, do as
they do. [307] Don’t put up at a red (haired and faced) man or
woman’s house. [312] Answer opponents meekly, but don’t tell lies.
[315] Before your lord at table, keep your hands, feet, and
fingers still. [322] Don’t stare about, or at the wall, or lean
against the post. [327] Don’t pick your nose, scratch your arm, or
stoop your head. [331] Listen when you’re spoken to. [335] Never
harm child or beast with evil eye (?) [337] Don’t blush when
you’re chaffed, or you’ll be accused of mischief. [341] Don’t make
faces. [342] Wash before eating. [345] Sit where the host tells
you; avoid the highest place unless you’re told to take it.]
[Headnote: OF THE PORTER, AND MARSHAL OF THE HALL.]
THE THIRD BOOK.
¶ De officiarijs in curijs d{omi}nor{um}.
++Now speke we wylle of officiers
Of court, and als of her mestiers. 352
Foure me{n} þ{er} beñ þ{a}t ȝerdis schall{e} bere,
Port{er}, marshall{e}, stuarde, vsshere;
The port{er} schall{e} haue þe lengest wande,
The marshall{e} a schort{er} schall{e} haue i{n} hande; 356
The vssher of chamb{ur} smallest schall{e} haue,
The stuarde in honde schall{e} haue a stafe,
A fyngur gret, two whart{er}s long,
To reule þe meñ of court ymong. 360
[Sidenotes:
_Of the Officers in Lords’ Courts._
[353] Four bear rods; three wands: 1. Porter, the longest,
2. Marshal, 3. Usher, the shortest, 4. Steward, a staff, a finger
thick, half a yard long.]
¶ De Ianitor{e}.[14]
¶ The port{er} falle to kepe þo ȝate,
Þe stokkes w{i}t{h} hym erly {and} late;
Ȝif any mañ hase in court mys-gayne,
To port{er} warde he schall{e} be tane, 364
Þ{er} to a-byde þe lordes wyll{e},
What he wille deme by ryȝtwys skyll{e}.
For wessell{e} clothes, þ{a}t noȝt be solde,
Þe po[r]ter hase þ{a}t warde in holde. 368
Of strang{er}s also þ{a}t comen to court,
Þo porter schall{e} warne s{er} at a worde.
Lyu{er}ay he hase of mete and drynke,
And sett{is} w{i}t{h} hym who so hym thynke. 372
When so eu{er} þo lorde remewe schall{e}
To castell{e} til oþ{er} as h{i}t may falle,
For cariage þe port{er} hors schall{e} hyre,
Foure pens a pece w{i}t{h}-in þo schyr{e}; 376
Be statut he schall{e} take þ{a}t on þe day.
Þ{a}t is þe kyng{is} crye in faye.
[Sidenotes:
_Of the Porter._
[361] He keeps the Gate and Stocks, takes charge of misdoers
till judged, also of clothes, and warns strangers. [371] He is
found in meat and drink. [373] On his lord’s removing, he hires
horses at 4d. a piece, the statute price.]
¶ De Marescallo aule.[15]
[Text note: [C MS. spekle.]]
¶ Now of marschall{e} of hall{e} wyll{e} I spelle,[C]
And what falle to hys offyce now wyll{e} y telle; 380
In absence of stuarde he shall{e} arest
Who so eu{er} is rebell{e} in court or fest;
Ȝomo{n}-vsshere, and grome also,
Vndur hym ar þes two: 384
Þo grome for fuell{e} þ{a}t schall{e} brenne
In hall{e}, chambur, to kechyn, as I þe kenne,
He shall{e} delyu{er} hit ilke a dele,
In hall{e} make fyre at yche a mele 388
Borde, trestuls, and formes also,
Þe cupborde in his warde schall{e} go,
Þe dosurs cortines to henge i{n} halle.
Þes offices nede do he schall{e}; 392
Bryng in fyre on alhalawgh day,
To condulmas euen, I dar well{e} say.
[Sidenotes:
_Of the Marshal of the Hall_
[381] He shall arrest rebels, when the steward is away.
Yeoman-Usher and Groom are under him. [385] The Groom gets fuel
for the fire, and makes one in all for every meal; looks after
tables, trestles, forms, the cup-board, and hangings of the Hall.
[393] Fires last from Allsaints’ Day to Candlemas Eve, (Nov. 1
to Feb. 2.) [395] and thus long, Squires receive their daily
candle? (see l. 839.) [403] The Marshal shall seat men in the
Hall.]
¶ P{er} q{uan}tu{m} te{m}p{us} armig{er}i h{ab}eb{un}t lib{er}ata{m}
{et} ignis ardeb{i}t i{n} a{ul}a.
[Sidenote:
_How long Squires shall have allowances, and Fire shall burn
in the Hall[[15a]]._]
So longe squier{s} lyu{er}és shall{e} hafe,[16]
Of grome of halle, or ellis his knafe; 396
But fyre shall{e} brenne in hall{e} at mete,
To _Cena d{omi}ni_ þ{a}t me{n} base ete;
Þ{er} browȝt schall{e} be a holyn kene, [Fol. 19.]
Þ{a}t sett schall{e} be in erber grene, 400
And þ{a}t schall{e} be to alhalawgh day,
And of be skyfted, as y þe say.
In hall{e} marshalle all{e} men schall{e} sett
After here degré, w{i}t{h}-oute{n} lett.[17] 404
[Headnote: OF THE BUTLER AND PANTER.]
¶ De pinc{er}nario, panetario, {et} cocis sibi s{er}uie{n}tib{us}.
¶ The botelar, pantrer, and cokes also,
To hym ar s{er}uaunt{is} w{i}t{h}-oute{n} mo;
Þ{er}-fore on his ȝerde skor{e} shall{e} he[19]
Alle messys in halle þ{a}t s{er}uet be, 408
Co{m}maunde to sett bothe brede {and} ale
To all{e} men þ{a}t seruet ben i{n} sale;
¶ To gentilme{n} w{i}t{h} wyne I-bake,
Ellis fayles þo seruice, y vnder-take; 412
Iche messe at vj^d breue shall{e} he
At the countyng house w{i}t{h} oþ{er} mené;
Yf þo koke wolde say þ{a}t were more,
Þ{a}t is þo cause þ{a}t he hase hit in skore. 416
Þe panter[18] also yf he wolde stryfe,
For rewarde þ{a}t sett schall{e} be be-lyue.
Wheñ brede faylys at borde aboute,
The marshall{e} gares sett w{i}t{h}-oute{n} doute 420
More brede, þ{a}t calde is a rewarde,
So shall{e} h{i}t be preuet be-fore stuarde.
[Sidenotes:
_Of the Butler, Panter, and Cooks serving him._
[405] They are the Marshal’s servants. [406] He shall score up
all messes served, and order bread and ale for men, but wine for
gentlemen. [413] Each mess shall be reckoned at 6d. [415] and be
scored up to prevent the cook’s cheating. [419] If bread runs
short, the Marshal orders more, ‘a reward.’]
¶ De offic{i}o pinc{er}narij.[19]
¶ Botler shall{e} sett for yche a messe
A pot, a lofe, w{i}t{h}-oute{n} distresse; 424
Botler, pantrer, felawes ar ay,
Reken hom to-gedur full{e} wel y may.
The marshall{e} shall{e} herber all{e} men in fere,
That ben of court of any mestere; 428
Saue þe lordys chamb{ur}, þo wadrop to,
Þo vssher of chamb{ur} schall{e} tent þo two.
[Sidenotes:
_Of the Butler’s duties._
[423] He shall put a pot and loaf to each mess. [425] He is the
panter’s mate. [427] The Marshal shall see to men’s lodging.
[429] The Lord’s Chamber and Wardrobe are under the Usher of
the Chamber.]
¶ De hostiario {et} suis s{er}uientib{us}.[20]
¶ Speke I wylle A lytull{e} qwyle
Of vssher of chambur, w{i}t{h}-oute{n} gyle. 432
Þ{er} is gentylme{n}, ȝomo{n}-vssher also,
Two gromes at þo lest, A page þ{er}-to.
[Sidenotes:
_Of the Usher and Grooms of the Chamber._
[432] 1. Usher, 2. Yeoman-usher, 3. Two grooms and a Page.]
[Headnote: OF THE GROOMS AND USHER OF THE CHAMBER.]
¶ De Offic{i}o garc{i}onu{m}.[21]
¶ Gromes palett{is} shyn fyle {and} make liter{e},[22]
ix fote on lengthe w{i}t{h}-out diswer{e}; 436
vij fote y-wys hit shall{e} be brode,
Wele wat{er}ed, I-wrythen, be craft y-trode,
Wyspes drawen out at fete {and} syde,
Wele wrethyn and t{ur}nyd a-ȝayne þ{a}t tyde; 440
On legh vnsonken hit shall{e} be made,
To þo gurdylstode hegh on lengthe {and} brade.
For lordys two beddys schall{e} be made,
Bothe vtter and inner, so god me glade, 444
Þ{a}t henget shall{e} be w{i}t{h} hole sylo{ur},[23]
W{i}t{h} crochett{is}[24] and loupys sett on lyour;[25]
¶ Þo valance on fylour[26] shall{e} henge w{i}t{h} wy{n},
iij curteyns streȝt drawen w{i}t{h}-inne, 448
Þ{a}t reche schall{e} euen to grounde a-boute,
Noþ{er} mor{e}, noþ{er} lesse, w{i}t{h}-oute{n} doute;
He strykes hom vp w{i}t{h} forket wande,
And lappes vp fast a-boute þe lyft hande; 452
Þo knop vp turnes, and closes on ryȝt,
¶ As bolde by nek þ{a}t henges full{e} lyȝt. [Fol. 20.]
Þo count{ur}pynt he lays on beddys fete,
Qwysshenes on sydes shyn lye full{e} mete. 456
Tapet{is}[27] of spayne on flor{e} by syde,
Þ{a}t sprad shyn be for pompe and pryde;
Þo chambur sydes ryȝt to þo dor{e},
He henges w{i}t{h} tapet{is} þ{a}t ben full{e} stor{e}; 460
And fuel to chymné hym fall{e} to gete,
And screnes in clof to y-saue þo hete
Fro þo lorde at mete when he is sett;
Borde, trestuls, and fourmes, w{i}t{h}-oute{n} let, 464
¶ Alle thes þynges kepe schall{e} he,
And wat{er} in chafer for laydyes fre;
iij p{er}chers of wax þen shall{e} he fet,
A-boue þo chymné þ{a}t be sett 468
In syce[28]; ichoñ from oþ{er} shall{e} be
Þe lenghthe of oþ{er} þ{a}t me{n} may se,[[28a]]
To brenne, to voide, þ{a}t dronkyn is,
Oþ{er} ellis I wote he dose Amys. 472
Þo vssher alle-way shall{e} sitt at dor{e}
At mete, and walke schall{e} on þe flor{e},
To se þat all{e} be s{er}uet on ryȝt,
Þat is his office be day {and} nyȝt, 476
And byd set borde when tyme schall{e} be,
And take hom vp when tyme ses he.
¶ The wardrop[29] he herbers and eke of chamb{ur}
Ladyes w{i}t{h} bedys of corall{e} and lamb{ur}, 480
Þo vsshere schall{e} bydde þo wardroper{e}
Make redy for all{e} nyȝt be-for{e} þe fere;
Þen bryng{is} he forthe nyȝt gou{n} also,
And spredys a tapet and qwysshens two, 484
He layes hom þen opon a fourme,
And foteshete þ{er}-on {and} hit returne.
¶ Þo lorde schall{e} skyft hys gowñ at nyȝt,
Syttand on foteshete tyl he be dyȝt. 488
Þen vssher gose to þo botré,
“Haue in for all{e} nyȝt, syr,” says he;
Fyrst to þe chaundeler he schall{e} go,
To take a tortes lyȝt hym fro; 492
¶ Bothe wyne and ale he tase indede,
Þo botler says, w{i}t{h}-outen drede,
No mete for mo{n} schall{e} sayed[30] be,
Bot for kynge or prynce or duke so fre; 496
For heiers of paraunce also y-wys,
Mete shall{e} be sayed, now thenkys on this.
Þen to pantré he hyȝes be-lyue,
¶ “Syrs, haue in w{i}t{h}-oute{n} stryffe;” 500
Manchet and chet[31] bred he shalle take,
Þo panter{e} assayes þat h{i}t be bake;
A mort{er} of wax ȝet will{e} he bryng,
Fro chamb{ur}, syr, w{i}t{h}-out lesyng; 504
Þ{a}t alle nyȝt brennes in bassyn cler{e},
To saue þo chamb{ur} on nyȝt for fyre.
¶ Þen ȝomo{n} of chambur shynne voyde w{i}t{h} ryme,
The torches han holden wele þ{a}t tyme; 508
Tho chamb{ur} dore stekes þo vssher thenne,
W{i}t{h} p{re}ket and tortes þ{a}t conne brenne;
Fro cupborde he brynges both{e} brede {and} wyne,
And fyrst assayes hit wele a[nd] fyne. 512
But fyrst þe lorde shall{e} vasshe I-wys,
Fro þo fyr hous when he come{n} is; [Fol. 21.]
Þen kneles þe vssher {and} gyfes hym drynke,
Brynges hym in bed wher{e} he shall{e} wynke; 516
In strong styd on palet he lay,
At home tase lefe {and} gose his way;
Ȝomo{n} vssher be-for{e} þe dore,
In vttur chamb{ur} lies on þe flore. 520