Y. is an usual prefix to adjectives and participles in our old
authors. It came from the Saxons; hence ymynced, minced; yslyt, slit;
&c. _I_ is often substituted for it. V. Gloss. to Chaucer, and Lye
in Jun. Etym. v. I. It occurs perpetually for _i_, as ymynced, yslyt,
&c. and so in MS. Editoris also. Written z. 7. 18. alibi. used for
_gh_, 72. MS. Ed. 33. Chaucer. v. Z. Hence ynouhz, 22. enough. So MS.
Ed. passim. Quere if _z_ is not meant in MSS for g or _t_ final.
Dotted, [Anglo-Saxon: y(1)], after Saxon manner, in MS. Ed. as in Mr.
Hearne's edition of Robt. of Gloucester.
Ycorve. 100, 101. cut in pieces. icorvin, 133. Gloss. to Chaucer. v.
_Icorvin_, and _Throtycorve_.
Zelow. 194. _yolow_. MS. Ed. 30. yellow. A.S. [Anglo-Saxon: zealuwe]
and [Anglo-Saxon: zelew].
Yolkes. 18. i. e. of eggs. Junius, v. Yelk.
Ygrond. v. Gronden.
Yleesshed. 18. cut it into slices. So, _lesh_ it, 65. 67. _leach_ is
to slice, Holme III. p. 78. or it may mean to _lay in the dish_, 74.
81. or distribute, 85. 117.
Ynouhz. 22. ynowh, 23. 28. ynowh, 65. ynow. MS. Ed. 32. Enough.
Chaucer has _inough_.
Yfer. 22. 61. id est _ifere_, together. _Feer_, a Companion. Wiclif,
in _Feer_ and _Scukynge feer_. Chaucer. v. Fere, and Yfere. Junius, v.
Yfere.
Yfette. Proem. put down, written.
Yskaldid. 29. scalded.
Ysode. 29. _isode_, 90. _sodden_, 179. boiled. MS. Ed. II. 11.
Chaucer. all from to seeth.
Ysope. 30. 63. Ysop. MS. Ed. 53. the herb Hyssop. Chaucer. v. Isope.
Yforced. v. forced.
Yfasted. 62. qu.
Zif, zyf. MS. Ed. 37. 39. if. also give, II. 9. 10.
Ystyned, istyned. 162. 168. to _styne_, 66. seems to mean to close.
Yteysed. 20. pulled in pieces. v. ad loc. and v. Tease.
Ypaunced. 62. perhaps pounced, for which see Chaucer.
Yfonndred. 62. _ifonded_, 97. 101. _yfondyt_, 102. poured, mixed,
dissolved. v. _found_. Fr. fondu.
Yholes. 37. perhaps, hollow.
Ypared. 64. pared.
Ytosted, itosted. 77. 82. toasted.
Iboiled. 114. boiled.
Yest. 151. Junius, v. Yeast.
Igrated. 153. grated.
Ybake. 157. baked.
Ymbre. 160. 165. Ember.
Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV.
p. 330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59.
_Joly Ypocras_. Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin
renders it _Vinum aromaticum_. It was brought both at beginning of
splendid entertainments, if Apicius is to be underslood of it. Lib. I.
c. 1. See Lister, ad loc. and in the middle before the second course;
Lel. Coll. IV. p. 227. and at the end. It was in use at St. John's
Coll. Cambr. 50 years ago, and brought in at Christmas at the close
of dinner, as anciently most usually it was. It took its name from
_Hippocrates' sleeve_, the bag or strainer, through which it was
passed. Skinner, v. Claret; and Chaucer. or as Junius suggests,
because strained _juxta doctrinam Hippocratis_. The Italians call it
_hipocrasso_. It seems not to have differed much from _Piment_, or
Pigment (for which see Chaucer) a rich spiced wine which was sold by
Vintners about 1250. Mr. Topham's MS. Hippocras was both white and
red. Rabelais, IV. c. 59. and I find it used for sauce to lampreys.
Ibid. c. 60.
There is the process at large for making ypocrasse in a MS. of my
respectable Friend Thomas Astle, esq. p. 2. which we have thought
proper to transcribe, as follows:
'To make Ypocrasse for lords with gynger, synamon, and graynes sugour,
and turefoll: and for comyn pepull gynger canell, longe peper, and
claryffyed hony. Loke ye have feyre pewter basens to kepe in your
pouders and your ypocrasse to ren ynne. and to vi basens ye muste
have vi renners on a perche as ye may here see. and loke your poudurs
and your gynger be redy and well paryd or hit be beton in to poudr.
Gynger colombyne is the best gynger, mayken and balandyne be not so
good nor holsom.... now thou knowist the propertees of Ypocras. Your
poudurs must be made everyche by themselfe, and leid in a bledder in
store, hange sure your perche with baggs, and that no bagge twoyche
other, but basen twoyche basen. The fyrst bagge of a galon, every on
of the other a potell. Fyrst do in to a basen a galon or ij of
redwyne, then put in your pouders, and do it in to the renners, and
so in to the seconde bagge, then take a pece and assay it. And yef
hit be eny thyng to stronge of gynger alay it withe synamon, and yef
it be strong of synamon alay it withe sugour cute. And thus schall ye
make perfyte Ypocras. And loke your bagges be of boltell clothe, and
the mouthes opyn, and let it ren in v or vi bagges on a perche, and
under every bagge a clene basen. The draftes of the spies is good for
sewies. Put your Ypocrase in to a stanche wessell, and bynde opon the
mouthe a bleddur strongly, then serve forthe waffers and Ypocrasse.'