Galingale, &c. 129. and thence to take its name. See a recipe for
making it, 138. as also in MS. Ed. 9. Bread of Galyntyne, 94. Soupes
of Galyntyne, 129. Lampervey in Galantine. Lel. Coll. IV. p. 226. VI.
p. 22. Swanne, VI. p. 5.
Garlete and Garlec. 30. 34. Garlick. A.S. [Anglo-Saxon: garleac].
Grapes. 30. 34.
Galyngale. 30. the Powder, 47. the long-rooted Cyperus. Gl. to
Chaucer. See Northumberland Book, P. 415.
Gleyre. of Ayrenn. 59. the white, from Fr. glaire. Chaucer. _Lear_ or
_Leir_ of an Egg. Holme interprets it _the White beaten into a foam_.
Goon. 59. MS. Ed. 1. go. Belg. _gaen_.
Gylofre. 65. Gelofre. MS. Ed. 27. cloves; for see No. 30, 31. 40.
there; from Gr. [Greek: charuophullon].
Gyngawdry. 94. a dish.
Grave. MS. Ed. II. 20. Gravey.
Gele. 101, 102. Jelly. Fr. Gelée.
Gawdy Grene. 112. perhaps, Light Green.
Gurnards. 115.
Greynes de Parys. 137. and so Chaucer, meaning _Greynes de paradys_,
or greater Cardamoms. See Dr. Percy on Northumb. Book, p. 414.
Chaucer has _Greines_ for _Grains_. and Belg. Greyn.
Grate. 152. v. i or y grated.
Gastbon. 194. f. _Gastbon_, quasi _Wastbon_, from _Wastel_ the finest
Bread, which see. Hence the Fr. Gasteau.
Gyngynyr, Gyngenyr, Gyngyner, Gyngener. MS. Ed. 3, 4. 13. 24. Ginger.
Gyngyner-bred, 32.
Grotys. MS. Ed. II. Oat-meal Grotes, i.e. Grits.
Grydern, Grydern, Gredern. MS. Ed. 25. 44. II. 11.