Chapter XXI: Prologue: 1 1 (4)

[Footnote 203: _Rhombi._ Turbuts ... some call the Sea-Pheasant
... whilst they be young ... they are called Butts. They are best
being sodden. _Muffett_, p. 173. “Pegeons, _buttes_, and elis,”
are paid for as _hakys_ (hawks) _mete_, on x Sept. 6 R. H(enry
VII) in the Howard Household Books, 1481-90, p. 508.]

[Footnote 204: Gulls, Guffs, Pulches, _Chevins_, and
Millers-thombs are a kind of jolt-headed Gudgins, very sweet,
tender, and wholesome. Muffett, p. 180. Randle Holme says, ‘A
_Chevyn_ or a _Pollarde_; it is in Latin called _Capitus_, from
its great head; the Germans _Schwall_, or _Alet_; and _Myn_ or
_Mouen_; a _Schupfish_, from whence we title it a _Chub fish_.’
ch. xiv. § xxvii.]

[Footnote 205: “Creme of Almond Mylk.” _H. Ord._ p. 447.]

[Footnote 206: See the recipe, end of this volume.]

[Footnote 207: Compare “leche fryes made of frit and friture,” _H.
Ord._ p. 449; Servise on Fisshe Day, last line.]

[Footnote 208: Melancholy, full of phlegm: see the superscription
l. 792 below. ‘Flew, complecyon, (fleume of compleccyon, K. flewe,
P.) _Flegma_,’ Catholicon in P. Parv.]

[Footnote 209: Mistake for _Sotelte_.]

[Footnote 210: The first letter of this word is neither a clear
_t_ nor _c_, though more like _t_ than _c_. It was first written
_Couse_ (as if for _cou_[r]_se_, succession, which makes good
sense) or _touse_, and then a _w_ was put over the _u_. If the
word is _towse_, the only others I can find like it are tow, ‘towe
of hempe or flax,’ Promptorium; ‘_heruper_, to discheuell,
_towse_, or disorder the haire.’ Cot.]

[Footnote 211: See Recipe at end of volume.]

[Footnote 212: See Recipe at end of volume.]

[Footnote 213: See a recipe for making it of ale, honey, and
spices, in [Cogan’s] Haven of Health, chap. 239, p. 268, in Nares.
Phillips leaves out the ale.]

[Footnote 214: Mead, a pleasant Drink made of Honey and Water.
Phillips.]

[Footnote 215: A recipe for Musculs in Sewe and Cadel of Musculs
to Potage, at p. 445 _H. Ord._ Others ‘For mustul (? muscul or
_Mustela_, the eel-powt, Fr. _Mustelle_, the Powte or Eeele-powte)
pie,’ and ‘For porray of mustuls,’ in _Liber Cure_, p. 46-7.]

[Footnote 216: ? a preparation of Muscles, as _Applade_ Ryal
(Harl. MS. 279, Recipe Cxxxv.) of Apples, _Quinade_, Rec. Cxv of
Quinces, _Pynade_ (fol. 27 b.) of Pynotis (a kind of nut); or is
it _Meselade_ or _Meslade_, fol. 33, an omelette--’to euery good
meslade take a þowsand eyroun or mo.’ _Herbelade_ (fol. 42 b.) is
a liquor of boiled lard and herbs, mixed with dates, currants, and
‘Pynez,’ strained, sugared, coloured, whipped, & put into ‘fayre
round cofyns.’]

[Footnote 217: _Eschalotte_: f. A Cive or Chiue. _Escurs_, The
little sallade hearb called, Ciues, or Chiues. Cotgrave.]

[Footnote 218: For to make potage of oysturs, _Liber Cure_, p. 17.
Oysturs in brewette, p. 53.]

[Footnote 219: Seales flesh is counted as hard of digestion, as it
is gross of substance, especially being old; wherefore I leave it
to Mariners and Sailers, for whose stomacks it is fittest, and who
know the best way how to prepare it. _Muffett_, p. 167.]

[Footnote 220: Cullis (in Cookery) a strained Liquor made of any
sort of dress’d Meat, or other things pounded in a Mortar, and
pass’d thro’ a Hair-sieve: These Cullises are usually pour’d upon
Messes, and into hot Pies, a little before they are serv’d up to
Table. Phillips. See also the recipe for making a coleise of a
cocke or capon, from the _Haven of Health_, in Nares. Fr.
_Coulis_: m. A cullis, or broth of boiled meat strained; fit for a
sicke, or weake bodie. Cotgrave.]

[Footnote 221: Shrimps are of two sorts, the one crookbacked, the
other straitbacked: the first sort is called of Frenchmen
_Caramots de la santé_, healthful shrimps; because they recover
sick and consumed persons; of all other they are most nimble,
witty, and skipping, and of best juice. _Muffett_, p. 167. In
cooking them, he directs them to be “unscaled, to vent the
windiness which is in them, being sodden with their scales;
whereof lust and disposition to venery might arise,” p. 168.]

[Footnote 222: See the recipe for “Creme of Almonde Mylk,”
_Household Ordinances_, p. 447.]

[Footnote 223: “Mortrewes of Fysshe,” _H. Ord._ p. 469; “Mortrews
of fysshe,” _L. C. C._ p. 19.]

[Footnote 224: See “Rys Lumbarde,” _H. Ord._ p. 438, l. 3, ‘and if
thow wilt have hit stondynge, take rawe ȝolkes of egges,’ &c.]

[Footnote 225: See the Recipe at the end of this volume.]

[Footnote 226: ‘Let no fish be sodden or eaten without salt,
pepper, wine, onions or hot spices; for all fish (compared with
flesh) is cold and moist, of little nourishment, engendring
watrish and thin blood.’ _Muffett_, p. 146, with a curious
continuation. _Hoc Sinapium, An^ce._ mustarde.

Salgia, sirpillum, piper, alia, sal, petrocillum,
Ex hiis sit salsa, non est sentencia falsa.
15th cent. Pict. Vocab. in Wright’s Voc. p. 267, col. 1.]

[Footnote 227: Spurlings are but broad Sprats, taken chiefly upon
our Northern coast; which being drest and pickled as Anchovaes be
in Provence, rather surpass them than come behind them in taste
and goodness.... As for Red Sprats and Spurlings, I vouchsafe them
not the name of any wholesome nourishment, or rather of no
nourishment at all; commending them for nothing, but that they are
bawdes to enforce appetite, and serve well the poor mans turn to
quench hunger. _Muffett_, p. 169.]

[Footnote 228: A Whiting, a Merling, Fr. _Merlan_. ‘_Merling_:
A _Stock-fish_, or _Marling_, else _Merling_; in Latine _Marlanus_
and _Marlangus_.’ R. Holme, p. 333, col. 1.]

[Footnote 229: After searching all the Dictionaries and Glossaries
I could get hold of in the Museum for this _Torrentyne_, which was
the plague of my life for six weeks, I had recourse to Dr Günther.
He searched Rondelet and Belon in vain for the word, and then
suggested ALDROVANDI as the last resource. In the _De Piscibus_,
Lib. V., I accordingly found (where he treats of _Trout_),
“Scoppa, gra{m}maticus Italus, _Torentinam_ nominat, rectius
_Torrentinam_ vocaturus, à torrentibus nimirum: in his n[ominatim]
& riuis montanis abundat.” (ed. 1644, cum indice copiosissimo.)]

[Footnote 230: _Whales_ flesh is the hardest of all other, and
unusuall to be eaten of our Countrymen, no not when they are very
young and tenderest; yet the livers of Whales, Sturgeons, and
Dolphins smell like violets, taste most pleasantly being salted,
and give competent nourishment, as Cardan writeth. _Muffett_,
p. 173, ed. Bennet, 1655.]

[Footnote 231: See the recipe in _Liber Cure Cocorum_, p. 30; and
Felettes in Galentyne, _H. Ord._ p. 433.]

[Footnote 232: Veriuse, or sause made of grapes not full ripe,
_Ompharium_. Withals.]

[Footnote 233: Hakes be of the same nature [as Haddocks],
resembling a Cod in taste, but a Ling in likeness. _Muffett_,
p. 153.]

[Footnote 234: ‘Stocke fysshe, they [the French] have none,’ says
Palsgrave.]

[Footnote 235: Haddocks are little Cods, of light substance,
crumbling flesh, and good nourishment in the Sommer time,
especially whilst Venison is in season. _Muffett_, p. 153.]

[Footnote 236: Keling. R. Holme, xxiv, p. 334, col. 1, has “He
beareth Cules a _Cod Fish_ argent. by the name of _Codling_. Of
others termed a _Stockfish_, or an _Haberdine_: In the North part
of this Kingdome it is called a _Keling_, In the Southerne parts a
_Cod_, and in the Westerne parts a _Welwell_.”]

[Footnote 237: See the Recipes for ‘Pur verde sawce,’ _Liber
Cure_, p. 27, and ‘Vert Sause’ (herbs, bread-crumbs, vinegar,
pepper, ginger, &c.), _H. Ord._ p. 441. Grene Sause, condimentum
harbaceum. Withals. [[There is a herb of an acid taste, the common
name for which ... is _green-sauce_ ... not a dozen miles from
Stratford-on-Avon. _Notes & Queries_, June 14, 1851, vol. iii. p.
474. “of Persley leaues stamped withe veriuyce, or white wine, is
made a _greene sauce_ to eate with roasted meat ... Sauce for
Mutton, Veale and Kid, is _greene sauce_, made in Summer with
Vineger or Verjuyce, with a few spices, and without Garlicke.
Otherwise with Parsley, white Ginger, and tosted bread with
Vineger. In Winter, the same sawces are made with many spices, and
little quantity of Garlicke, and of the best Wine, and with a
little Verjuyce, or with Mustard.” _Reg. San. Salerni_, p.
67-8.]] ]

[Footnote 238: Ling perhaps looks for great extolling, being
counted the beefe of the Sea, and standing every fish day (as a
cold supporter) at my Lord Maiors table; yet it is nothing but a
long Cod: whereof the greater sised is called Organe Ling, and the
other Codling, because it is no longer then a Cod, and yet hath
the taste of Ling: _whilst it is new it is called_ GREEN-FISH;
when it is salted it is called Ling, perhaps of lying, because the
longer it lyeth ... the better it is, waxing in the end as yellow
as the gold noble, at which time they are worth a noble a piece.
_Muffett_, p. 154-5.]

[Footnote 239: A brit or turbret, _rhombus_. Withals, 1556. Bret,
Brut, or Burt, a Fish of the Turbot-kind. Phillips.]

[Footnote 240: These duties of the Chamberlain, and those of him
in the Wardrobe which follow, should be compared with the chapter
_De Officio Garcionum_ of “The Boke of Curtasye” ll. 435-520
below. See also the duties and allowances of ‘A Chamberlayn for
the King.’ _H. Ord._ p. 31-2. He has only to see that the men
under him do the work mentioned in these pages. See office of
Warderobe of Bedds, _H. O._ p. 40; Gromes of Chambyr, x, Pages of
Chambre, IIII, _H. O._, p. 41, &c. The arraying and unarraying of
Henry VII. were done by the Esquires of the Body, _H. Ord._
p. 118, two of whom lay outside his room.]

[Footnote 241: A short or small coat worn under the long
over-coat. _Petycote, tunicula_, P. P., and ‘.j. _petticote_ of
lynen clothe withought slyves,’ there cited from Sir J. Fastolfe’s
Wardrobe, 1459. Archæol. xxi. 253. _subucula, le, est etiam genus
intimæ vestis_, a peticote. Withals.]

[Footnote 242: Vamps or _Vampays_, an odd kind of short Hose or
Stockings that cover’d the Feet, and came up only to the Ancle,
just above the Shooe; the Breeches reaching down to the Calf of
the Leg. Whence to graft a new Footing on old Stockings is still
call’d _Vamping_. Phillips. Fairholt does not give the word. The
Vampeys went outside the sock, I presume, as no mention is made of
them with the socks and slippers after the bath, l. 987; but
Strutt, and Fairholt after him, have engraved a drawing which
shows that the Saxons wore the sock over the stocking, both being
within the shoe. ‘Vampey of a hose--_auant pied_. Vauntpe of a
hose--_uantpie_.’ Palsgrave. A.D. 1467, ‘fore _vaunpynge_ of a
payre for the said Lew vj.d.’ p. 396, _Manners & Household
Expenses_, 1841.]

[Footnote 242a: ? _perhaps a comma should go after _hed_, and
_‘his cloak or cape’_ as a side-note. But see _cappe_, p. 65,
l. 964._]

[Footnote 243: Henry VII. had a fustian and sheet under his
feather bed, over the bed a sheet, then ‘the over fustian above,’
and then ‘a pane of ermines’ like an eider-down quilt. ‘A head
sheete of raynes’ and another of ermines were over the pillows.
After the ceremony of making the bed, all the esquires, ushers,
and others present, had bread, ale, and wine, outside the chamber,
‘and soe to drinke altogether.’ _H. Ord._ p. 122.]

[Footnote 244: A siege house, _sedes excrementorum_. A draught or
priuie, _latrina_. Withals.]

[Footnote 245: An arse wispe, _penicillum_, -li, vel _anitergium_.
Withals. From a passage in William of Malmesbury’s autograph _De
Gestis Pontificum Anglorum_ it would seem that water was the
earlier cleanser.]

[Footnote 246: In the MS. this line was omitted by the copier, and
inserted in red under the next line by the corrector, who has
underscored all the chief words of the text in red, besides
touching up the capital and other letters.]

[Footnote 247: See the ‘Warderober,’ p. 37, and the ‘office of
Warderobe of Robes,’ in _H. Ord._ p. 39.]

[Footnote 248:

þo lord{e} schalle shyft hys gown{e} at nyȝt,
Syttand on foteshete tyl he be dyȝt.
_The Boke of Curtasye_, l. 487-8.]

[Footnote 249: Morter ... a kind of Lamp or Wax-taper. _Mortarium_
(in old Latin records) a Mortar, Taper, or Light set in Churches,
to burn over the Graves or Shrines of the Dead. Phillips.]

[Footnote 250: Perchers, the Paris-Candles formerly us’d in
England; also the bigger sort of Candles, especially of Wax, which
were commonly set upon the Altars. Phil.]

[[Footnote 250a: The nuisance that the number of Dogs must have
been may be judged of by the following payments in the
Church-Wardens’ Accounts of St Margaret’s, Westminster, in
_Nichols_, p. 34-5.

1625 Item paid to the dog-killer for killing of dogs 0. 9. 8.
1625 Item paid to the dog-killer more for killing
14 dozen and 10 dogs in time of visitacion 1. 9. 8.
1625 Item paid to the dog-killer for killing of
24 dozen of dogs 1. 8.

See the old French satire on the Lady and her Dogs, in _Rel. Ant._
i. 155.]]

[Footnote 251: The Boke of Curtasye (l. 519-20) lets the (chief)
usher who puts the lord to bed, go his way, and says

Ȝomo{n} vssher be-fore þe dore
In vtter chamb{ur} lies on þe flor{e}.]

[Transcriber’s Note:
Footnote 252 contains supplementary notes for some items in this
stanza, lines 991-994. Note that there is no independent Footnote
260 (“hey hove”), and that “bilgres” was not marked. Numbers in
parentheses are the note numbers as originally printed.]

[Footnote 252: See note at end. Mr Gillett, of the Vicarage,
Runham, Filby, Norwich, sends me these notes on the herbs for this
Bathe Medicinable: --253 (2): “YARDEHOK = Mallow, some species.
They are all more or less mucilaginous and emollient. If Yarde =
_Virga_; then it is Marshmallow, or Malva Sylvestris; if yarde =
erde, earth; then the rotundifolia. --254 (3): PARITORY is
Pellitory of the wall, _parietaria_. Wall pellitory abounds in
nitrate of potass. There are two other pellitories: ‘P. of
Spain’--this is _Pyrethrum_, which the Spanish corrupted into
_pelitre_, and we corrupted _pelitre_ into pellitory. The other,
bastard-pellitory, is _Achillea Ptarmica_. --255 (4): BROWN
FENNELLE = probably _Peucedanum officinale_, Hog’s fennel,
a dangerous plant; certainly not _Anethum Graveolens_, which is
always dill, dyle, dile, &c. --259 (8): RYBBEWORT, _Plantago
lanceolata_, mucilaginous. --260 (9): HEYHOVE = _Glechoma
hederacea_, bitter and aromatic, abounding in a principle like
camphor. --261 (10): HEYRIFF = harif = _Galium Aparine_, and
allied species. They were formerly considered good for scorbutic
diseases, when applied externally. Lately, in France, they have
been administered internally against epilepsy. --263 (12):
BRESEWORT; if = brisewort or bruisewort, it would be _Sambucus
Ebulus_, but this seems most unlikely. --265 [_unlabeled, 1 on
next page_] BROKELEMPK = brooklime. _Veronica Beccabunga_,
formerly considered as an anti-scorbutic applied externally. It is
very inert. If a person fed on it, it might do some good, i.e.
about a quarter of the good that the same quantity of water-cress
would do. --267 [_unlabeled_] BILGRES, probably = henbane,
_hyoscysmus niger_. Compare Dutch [Du. _Bilsen_, Hexham,] and
German _Bilse_. _Bil_ = byle = boil, modern. It was formerly
applied externally, with marsh-mallow and other mucilaginous and
emollient plants, to ulcers, boils, &c. It might do great good if
the tumours were unbroken, but is awfully dangerous. So is
_Peucedanum officinale_. My Latin names are those of Smith:
_English Flora_. Babington has re-named them, and Bentham again
altered them. I like my mumpsimus better than their sumpsimus.”]

[Footnote 253: ‘The common Mallowe, or the tawle wilde Mallow, and
the common Hockes’ of Lyte’s Dodoens, 1578, p. 581, _Malua
sylvestris_, as distinguished from the _Malua sativa_, or “_Rosa
vltramarina_, that is to say, the Beyondesea Rose, in Frenche,
_Maulue de iardin_ or _cultiuée_ ... in English, Holyhockes, and
great tame Mallow, or great Mallowes of the Garden.” The “Dwarffe
Mallowe ... is called _Malua syluestris pumila_.”]

[Footnote 254: Peritory, _parietaria_, _vrseolaris_, _vel
astericum_. Withals.]

[Footnote 255: ? The sweet Fennel, _Anethum Graveolens_, formerly
much used in medicine (Thomson). The gigantic fennel is (_Ferula_)
_Assafœtida_.]

[Footnote 256: _Sambucus ebulus_, Danewort. See Mr Gillett’s note
for Book of Quintessence in Hampole’s Treatises. Fr. _hieble_,
Wallwort, dwarfe Elderne, Danewort. Cotgr.]

[Footnote 257: Erbe Iõn’, or Seynt Ionys worte. _Perforata, fuga
demonum_, _ypericon_. P. Parv.]

[Footnote 258: Centaury.]

[Footnote 259: Ribwort, _arnoglossa_. Ribwoort or ribgrasse,
_plantago_. Withals. _Plantain petit_. Ribwort, Ribwort Plantaine,
Dogs-rib, Lambes-tongue. Cotgrave. _Plantago lanceolata_, AS.
_ribbe_.]

[Footnote 260: _No separate note: see Footnote 252, above._]

[Footnote 261: Haylife, an herbe. Palsgr. _Galium aparine_, A.S.
_hegerifan corn_, grains of hedgerife (hayreve, or hayreff), are
among the herbs prescribed in _Leechdoms_, v. 2, p. 345, for “a
salve against the elfin race & nocturnal [goblin] visitors, & for
the woman with whom the devil hath carnal commerce.”]

[Footnote 262: _Herba Benedicta_. Avens.]

[Footnote 263: _Herbe a foulon_. Fullers hearbe, Sopewort,
Mocke-gillouers, Bruisewort. Cotgrave. “AS. 1. _brysewyrt_,
pimpernel, _anagallis_. _Anagallis_, brisewort.” Gl. Rawlinson,
c. 506, Gl. Harl. 3388. Leechdoms, vol. 1, p. 374. 2. _Bellis
perennis_, MS. Laud. 553, fol. 9. Plainly for Hembriswyrt, daisy,
AS. _dæges eage_. “Consolida minor. Daysie is an herbe þat sum men
callet hembrisworte oþer bonewort.” Gl. Douce, 290. Cockayne.
_Leechdoms_, v. 2, Glossary.]

[Footnote 264: _Persil de marais_. Smallage; or, wild water
Parseley. Cot.]

[Footnote 265: Brokelyme _fabaria_. Withals. _Veronica Becabunga_,
Water-Speedwell. _Hleomoce_, _Hleomoc_, brooklime (where lime is
the Saxon name (_Hleomoc_) in decay), _Veronica beccabunga_, with
_V. anagallis_ ... “It waxeth in brooks” ... Both sorts _Lemmike_,
Dansk. They were the greater and the less “brokelemke,” Gl.
Bodley, 536. “Fabaria domestica _lemeke_.” Gl. Rawl. c. 607....
Islandic _Lemiki_. Cockayne. Gloss. to _Leechdoms_, v. 2. It is
prescribed, with the two centauries, for suppressed menses, and
with _pulegium_, to bring a dead child away, &c. _Ib._ p. 331.]

[Footnote 266: Scabiosa, the Herb _Scabious_, so call’d from its
Virtue in curing the Itch; it is also good for Impostumes, Coughs,
Pleurisy, Quinsey, &c. Phillips.]

[Footnote 267: _See footnote 258, above._]

[Footnote 268: See the duties and allowances of ‘The Gentylmen
Usshers of Chaumbre .IIII. of Edw. IV.’, in _H. Ord._ p. 37; and
the duties of Henry VIII’s Knight Marshal, _ib._ p. 150.]

[Footnote 269: Queenborough, an ancient, but poor town of Kent, in
the Isle of Sheppey, situated at the mouth of the river Medway.
The chief employment of the inhabitants is oyster-dredging.
_Walker’s Gazetteer, by Kershaw_, 1801.]

[Footnote 270: The Annual Receipts of the Monastery “de Tinterna
in M{ar}chia Wallie,” are stated in the _Valor Eccl._ vol. iv.
p. 370-1, and the result is
£ s. d.
S{u}m{m}a to{ta}lis clar{e}
val{oris} dec’ predict’ cclviij v x ob’
Decima inde xxv xvj vj ob’q’

Those of the Monasteriu{m} Sancti Petri Westm. are given at v. 1,
p. 410-24, and their net amount stated to be £4470 0 2d.

[Transcriber’s Note:
Roman numerals shown as ^x were printed as superscripts
(iij^c = CCC).]
£ s. d.
Et reman{ent} clare M^lM^lM^liiij^clxx -- ij q’
Decima inde iij^cxlvij -- -- q’]

[Footnote 271: The clear revenue of the Deanery of Canterbury
(Decan’ Cantuar’) is returned in Valor Eccl. v. 1, p. 27-32,
at £163 0 21d.
£ s. d.
Rem’ clxiij -- xxi
Decima p{ar}s inde xvj vj ij

while that of Prioratus de Dudley is only

£ s. d.
S{u}m{m}a de claro xxxiiij -- xvj
Decima p{ar}s inde iij viij j ob’q’

_Valor Ecclesiasticus_, v. 3, p. 104-5.]

[Footnote 272: Dudley, a town of Worcestershire, insulated in
Staffordshire, containing about 2000 families, most of whom are
employed in the manufacture of nails and other iron wares.
_Walker_, 1801.]

[Footnote 273: Two lines are wanting here to make up the stanza.
They must have been left out when the copier turned his page, and
began again.]

[Footnote 274: The word in the MS. is _syngle_ or _synglr_ with a
line through the _l_. It may be for {syng}u{ler}, _singulus_, _i._
_unus per se_, sunderly, vocab. in _Rel. Ant._ v. 1, p. 9,
col. 1.]

[Footnote 275: _Credence as creance_ ... a taste or essay taken of
another man’s meat. Cotgrave.]

[Footnote 276: Compare _The Boke of Curtasye_, l. 495-8,

No mete for mo{n} schall{e} sayed be
Bot for kynge or prynce or duke so fre;
For heiers of paraunce also y-wys
Mete shall{e} be seyed.]

[Footnote 277: _Gardmanger_ (Fr.) a Storehouse for meat. Blount,
ed. 1681, _Garde-viant_, a Wallet for a Soldier to put his
Victuals in. Phillipps, ed. 1701.]

[Footnote 278: The Boke of Curtasye makes the Sewer alone assay or
taste ‘alle the mete’ (line 763-76), and the Butler the drink
(line 786).]

* * * * *
* * * *
* * * * *

NOTES.

[Transcriber’s Note:

Numbering of linenotes does not always correspond exactly to a word’s place in the main text. References that are off by only a line or two have not been corrected.]

l. 11-12. John Russell lets off his won’t-learns very easily. Willyam Bulleyn had a different treatment for them. See the extract from him on “Boxyng & Neckweede” after these _Notes_.

l. 49. See the interesting “Lord Fairfax’s Orders for the Servants of his Houshold” [after the Civil Wars], in Bishop Percy’s notes to the Northumberland Household Book, p. 421-4, ed. 1827.

l. 51. Chip. ‘other .ij. pages ... them oweth to chippe bredde, but not too nye the crumme.’ _H. Ord._ p. 71-2. The “Chippings of Trencher-Brede” in Lord Percy’s household were used “for the fedyinge of my lords houndis.” _Percy H. Book_, p. 353. [[“_Non comedas crustam, colorem quia gignit adustam_ ... the Authour in this Text warneth vs, to beware of crusts eating, because they ingender a-dust cholor, or melancholly humours, by reason that they bee burned and dry. And therefore great estates the which be [_orig._ the] chollerick of nature, cause the crustes aboue and beneath to be chipped away; wherfore the pith or crumme should be chosen, the which is of a greater nourishment then the crust.” _Regimen Sanitatis Salerni_, ed. 1634, p. 71. Fr. _chapplis_, bread-chippings. Cotgrave.]]

l. 52. _Trencher._ The College servant ‘Scrape Trencher,’ R. Holme, Bk. III., Chap. iv., p. 099 [199], notes the change of material from bread to wood. [[Note renamed and moved from l. 94; see Corrigenda]]

l. 56. _Trencher bread._ ITEM that the _Trencher Brede_ be maid of the Meale as it cummyth frome the Milne. _Percy Household Book_, p. 58.

l. 66. Cannell, a Spout, a tap, a cocke in a conduit. _Epistomium. Vne canelle, vn robinet._ Baret.

l. 68. Faucet. Also he [the yeoman of the Butler of Ale] asketh allowaunce for tubbys, treyes, and _faucettes_, occupied all the yeare before. _H. Ord._ p. 77.

l. 74. _Figs._ A. Borde, _Introduction_, assigns the gathering of figs to “the Mores whych do dwel in Barbary,” ... “and christen men do by them, & they wil be diligent and wyl do al maner of seruice, but they be set most comonli to vile things; they be called slaues, thei do gader grapes and _fygges_, and with some of the _fygges_ they wyl wip ther tayle, & put them in the frayle.” Figs he mentions under Judæa. “Iury is called y^e lande of Iude, it is a noble countre of ryches, plenty of wine & corne ... _Figges_ and Raysions, & all other frutes.” In his _Regyment_, fol. M. iii., Borde says of ‘Fygges ... They doth stere a man to veneryous actes, for they doth auge and increase the seede of generacion. And also they doth prouoke a man to sweate: wherfore they doth ingendre lyce.’

ll. 74-95. _Chese._ ‘there is iiij. sortes of Chese, which is to say, grene Chese, softe chese, harde chese, or spermyse. Grene chese is not called grene by y^e reason of colour, but for y^e newnes of it, for the whay is not half pressed out of it, and in operacion it is colde and moyste. Softe chese not to new nor to olde, is best, for in operacion it is hote and moyste. Harde chese is hote and drye, and euyll to dygest. Spermyse is a Chese the whiche is made with curdes and with the Iuce of herbes.... Yet besydes these .iiij natures of chese, there is a chese called a Irweue [rewene, ed. 1567] chese, the whiche, if it be well ordered, doth passe all other cheses, none excesse taken.’ A. Borde, _Reg._ fol. I. i. See note on l. 85.

l. 77. In his chapter _Of Prunes and Damysens_, Andrew Borde says, Syxe or seuen Damysens eaten before dyner, be good to prouoke a ma{n}nes appetyde; they doth mollyfie the bely, and be abstersyue, the skynne and the stones must be ablated and cast away, and not vsed. _Regyment_, N. i. b. [[Note renamed and moved from l. 177; see Corrigenda]]

l. 78, 83. The Bill-berry or _Windberry_, R. Holme, Bk. II., p. 52, col. 1; p. 79, col. 1; three Wharl Berries or Bill-Berries ... They are termed Whortle Berries or _Wind Berries_, p. 81, col. 2. § xxviii. See the prose Burlesques, _Reliq. Antiq._, v. 1, p. 82. Why hopes thu nott for sothe that ther stode wonus a coke on Seynt Pale stepull toppe, and drewe up the strapuls of his brech. How preves thu that? Be all the .iiij. doctors of _Wynbere hylles_, that is to saye, Vertas, Gadatryme, Trumpas, and Dadyltrymsert.

l. 79. _Fruits._ These officers make provysyons in seasons of the yere accordynge for fruytes to be had of the Kinges gardynes withoute prises; as cherryes, peares, apples, nuttes greete and smalle, for somer season; and lenten, wardens, quinces and other; and also of presentes gevyn to the Kinge; they be pourveyours of _blaundrelles_, pepyns, and of all other fruytes. _H. Ord._ p. 82.

l. 80. Mr Dawson Turner’s argument that the “ad album pulverem” of the Leicester Roll, A.D. 1265, was white sugar pounded (Pref. to Household Expenses, ed. 1841, p. li., proves only that the _xiiij lib. Zucari_ there mentioned, were not bought for making _White powder_ only.

ll. 81-93. _Crayme._ ‘Rawe crayme undecocted, eaten with strawberyes, or hurttes, is a rurall mannes ba{n}ket. I haue knowe{n} such bankettes hath put me{n} i{n} ieobardy of theyr lyues.’ A. Borde, _Regyment_, fol. I. ij.

l. 82, l. 93. Junket. The auncient manner of grateful suitors, who, hauing prevailed, were woont to present the Judges, or the Reporters, of their causes, with Comfets or other _Jonkets_. Cotgrave, w. _espice_.

l. 85. Cheese. Whan stone pottes be broken, what is better to glew them againe or make them fast, nothing like the Symunt made of Cheese; know therfore it will quickly build a stone in a drie body, which is ful of choler adust. And here in Englande be diuers kindes of Cheeses, as Suff. Essex, Banburie .&c. according to their places & feeding of their cattel, time of y^e yere, layre of their Kine, clenlinesse of their Dayres, quantitie of their Butter; for the more Butter, the worse Cheese. _Bullein_, fol. lxxxv.

l. 89. _Butter._ A. Borde, _Introduction_, makes the _Flemynge_ say,

Buttermouth Flemyng, men doth me call.
Butter is good meate, it doth relent the gall.

[[Note on l. 52 originally printed here: see Corrigenda.]]

l. 94. _Posset_ is hot Milk poured on Ale or Sack, having Sugar, grated Bisket, Eggs, with other ingredients boiled in it, which goes all to a Curd. R. Holme.

l. 94. _Poset_ ale is made with hote mylke and colde ale; it is a temperate drynke. A. Borde, _Reg. G._ iij.

l. 105. Hot wines & sweet or confectioned with spices, or very strong Ale or Beere, is not good at meales, for thereby the meat is rather corrupted then digested, and they make _hot and stinking vapours_ to ascend vp to the braines. Sir Jn. Harrington. _Pres. of Health_, 1624, p. 23.

l. 109. Reboyle. ‘If any wynes be corrupted, _reboyled_, or unwholsome for mannys body, then by the comtroller it to be shewed at the counting bourde, so that by assent all suche pypes or vesselles defectife be dampned and cast uppon the losses of the seyd chiefe Butler.’ _H. Ord._ p. 73.

l. 109. Lete, leek. ‘Purveyours of Wyne ... to ride and oversee the places there as the Kinges wynes be lodged, that it be saufely kept from peril of _leeking_ and breaking of vessels, or lacke of hoopinge or other couperage, and all other crafte for the rackinge, coynynge, rebatinge, and other salvations of wynes, &c.’ _H. Ord._ p. 74.

SWETE WYNES, p. 8, l. 118-20.[*]

[Footnote *: See _Maison Rustique_ or The Country Farme, p. 630-1,
as to the qualities of Sweet Wines.]

α. Generally:

Halliwell gives under _Piment_ the following list of wines from MS. Rawlinson. C. 86.

_Malmasyes_, _Tires_, and _Rumneys_,
With _Caperikis_, Campletes[†], and _Osueys_,
_Vernuge_, _Cute_, and _Raspays_ also,
Whippet and Pyngmedo, that that ben lawyers therto;
And I will have also wyne de Ryne,
With new maid _Clarye_, that is good and fyne,
_Muscadell_, _Terantyne_, and _Bastard_,
With _Ypocras_ and _Pyment_ comyng afterwarde.
MS. Rawl. C. 86.

[Footnote †: See _Campolet_ in “The Boke of Keruyng.”]

And under _Malvesyne_ this:

Ye shall have Spayneche wyne and Gascoyne,
_Rose coloure_, whyt, _claret_, rampyon,
_Tyre_, _capryck_, and _malvesyne_,
Sak, _raspyce_, alycaunt, _rumney_,
_Greke_, _ipocrase_, new made _clary_,
Suche as ye never had.
Interlude of the Four Elements (no date).

Of the wine drunk in England in Elizabeth’s time, Harrison (Holinshed’s Chron. v. 1, p. 167, col. 2, ed. 1586) says, “As all estates doo exceed herin, I meane for strangenesse and number of costlie dishes, so these forget not to vse the like excesse in wine, in so much as there is no kind to be had (neither anie where more store of all sorts than in England, although we have none growing with us, but yearlie to the proportion of 20,000 or 30,000 tun and vpwards, notwithstanding the dailie restreincts of the same brought over vnto vs) wherof at great meetings there is not some store to be had. Neither do I meane this of small wines onlie, as _Claret_, White, Red, French, &c., which amount to about fiftie-six sorts, according to the number of regions from whence they come: but also of the thirtie kinds of Italian, Grecian, Spanish, Canarian, &c., whereof _Vernage_, _Cate_, _pument_, _Raspis_, _Muscadell_, _Romnie_, _Bastard_, _Tire_, _Oseie_, _Caprike_, _Clareie_, and _Malmesie_, are not least of all accompted of, bicause of their strength and valure. For as I haue said in meat, so the stronger the wine is, the more it is desired, by means wherof in old time, the best was called _Theologicum_, because it was had from the cleargie and religious men, vnto whose houses manie of the laitie would often send for bottels filled with the same, being sure that they would neither drinke nor be serued of the worst, or such as was anie waies mingled or brued by the vintener: naie the merchant would haue thought that his soul{e} should haue gone streight-waie to the diuell, if he should haue serued them with other than the best.”

On Wine, see also Royal Rolls, B.M. 14 B. xix.

β. Specially: The following extracts are from Henderson’s _History of Ancient and Modern Wines_, 1824, except where otherwise stated:--

1. _Vernage_ was a red wine, of a bright colour, and a sweetish and somewhat rough flavour, which was grown in Tuscany and other parts of Italy, and derived its name from the thick-skinned grape, _vernaccia_ (corresponding with the _vinaciola_ of the ancients), that was used in the preparation of it (See Bacci. Nat. Vinor. Hist., p. 20, 62). It is highly praised by Redi.[*]

[Footnote *: Vernage was made in the Genoese territory. The best
was grown at San Gemignano, and in Bacci’s time was in great
request at Rome. The wine known as Vernaccia in Tuscany was always
of a white or golden colour. _Henderson_, p. 396.]

2. _Vernagelle_ is not mentioned by Henderson. The name shows it to have been a variety of Vernage.

3. l. 118. _Cute._ “As for the _cuit_ named in Latin Sapa, it commeth neere to the nature of wine, and in truth nothing els it is, but Must or new wine boiled til one third part and no more do remain; & this _cuit_, if it be made of white Must is counted the better.” _Holland’s Plinies Nat. Hist._, p. 157. “(of the dried grape or raisin which they call Astaphis).... The sweet _cuit_ which is made thereof hath a speciall power and virtue against the Hæmorrhois alone, of all other serpents,” p. 148. “Of new pressed wine is made the wine called _Cute_, in Latin, _Sapa_; and it is by boiling the new pressed wine so long, as till that there remaine but one of three parts. Of new pressed wine is also made another _Cute_, called of the Latines _Defrutum_, and this is by boiling of the new wine onely so long, as till the halfe part be consumed, and the rest become of the thicknesse of honey.” _Maison Rustique_, p. 622. ‘Cute. A.S. _Cæren_, L. _carenum_, wine boiled down one-third, and sweetened.’ Cockayne, Gloss. to Leechdoms.

4. _Pyment._ In order to cover the harshness and acidity common to the greater part of the wines of this period, and to give them an agreeable flavour, it was not unusual to mix honey and spices with them. Thus compounded they passed under the generic name of _piments_,[†] probably because they were originally prepared by the _pigmentarii_ or apothecaries; and they were used much in the same manner as the _liqueurs_ of modern times. _Hend._ p. 283.

[Footnote †: See the recipe for making Piment in Halliwell’s
Dictionary, s.v.]

The varieties of Piment most frequently mentioned are the

_Hippocras & Clarry._ The former was made with either white or red wine, in which different aromatic ingredients were infused; and took its name from the particular sort of bag, termed Hippocrates’s Sleeve, through which it was strained.... _Clarry_, on the other hand, which (with wine of _Osey_) we have seen noticed in the Act 5 Richard II. (St. 1, c. 4, _vin doulce, ou clarre_), was a claret or mixed wine, mingled with honey, and seasoned in much the same way, as may be inferred from an order of the 36th of Henry III. respecting the delivery of two casks of white wine and one of red, to make _Clarry_ and other liquors for the king’s table at York (duo dolia albi vini et garhiofilacum et unum dolium rubri vini ad _claretum_ faciend{um}). _Henderson_, p. 284. _Hippocras_, vinum Aromaticum. Withals. “Artificiall stuffe, as _ypocras_ & wormewood wine.” _Harrison, Descr. Brit._, p. 167, col. 2, ed. 1586.

_Raspice._ “Vin Rapé,” says Henderson, p. 286, note _y_, “a rough sweetish red wine, so called from its being made with unbruised grapes, which, having been freed from the stalks, are afterwards fermented along with them and a portion of other wine.”[*] Ducange has _Raspice._ RASPATICIUM, Ex racemis vinum, cujus præparationem tradit J. Wecker. Antidot. special. lib. 2, § 6, page 518 et 519. Paratur autem illud ex _raspatiis_ et vinaceis, una cum uvis musto immissis. _Raspatia_ itaque sunt, quæ Varroni et Columellæ _scopi, scopiones_, si bene legitur; unde nostrum _Raste. Ducange_, ed. 1845. _Raspecia_ ...Sed ex relato longiori contextu palam est, _Raspeciam_ nihil aliud esse quam vinum mixtis acinis aliisve modis renovatum, nostris vulgo _Râpé_; hujuscemodi enim vinum alterationi minus obnoxium est, ut hic dicitur de _Raspecia_. Vide mox _Raspetum_, Vinum _recentatum_, Gallis _Raspé_. Charta Henrici Ducis Brabantiæ pro Communia Bruxellensi ann. 1229: _Qui vinum supra uvas habuerit, quod _Raspetum_ vocatur, in tavernis ipsum vendere non potest._ Vide _Recentatum_. Ducange, ed. 1845.

[Footnote *: Besides this meaning of _rapé_ (same as _raspé_),
Cotgrave gives first “A verie small wine comming of water cast
uppon the mother of grapes which have been pressed!”]

The highly-praised _Raspatum_ of Baccius, p. 30-2, of which, after quoting what Pliny says of secondary wines, he declares, “id primùm animaduerti volumus à nostra posteritate, quod Lora Latinorum, qua{m} deuterium cum Græcis, et secundarium Vinum dixit Plinius, δευτερία, seu ποτιμὸν Dioscorides, quodque τρυγὸν vocauit Galenus, cum Aquatis quibus hodie vtimur in tota Italia, & cum nouo genere, quod à delectabili in gustu asperitate, _Rasputum_ vocat; similem omnes hæ Voces habent significantiam factitii .s. ex aqua Vini. p. 30. Quod uini genus in Italia, ubi alterius uini copia non sit, parari simpliciter consuevit colore splendido rubentis purpuræ, sapore austero, ac dulcacido primis mensibus mox tamen exolescente, p. 31-2, &c.” _Raspice_ was also a name for Raspberries. Item, geuene to my lady Kingstone s{er}u{au}nte bringing Strawberes and _Respeces_ to my lad{ys} grace xij d. _Privy Purse Expenses of the Princess Mary_, p. 31; and in his Glossary to this book Sir F. Madden says, ‘In a closet for Ladies 12mo. London, 1654, is a receipt “To preserve _Raspices_,” and they are elsewhere called “_Raspisberries_.” See “Delights for Ladies,” 12mo. 1654.’

6. _Muscadelle of Grew: Bastard: Greke: Malvesyn._ “The wines which Greece, Languedoc, and Sapine doe send vs, or rather, which the delicacie and voluptuousnesse of our French throats cause to be fetched from beyond the Sea, such as are Sacks, _Muscadels_ of Frontignan, _Malmesies_, _Bastards_ (which seeme to me to be so called, because they are oftentimes adulterated and falsified with honey, as we see wine Hydromell to be prepared) and Corsick wines, so much vsed of the Romanes, are very pernicious unto vs, if we vse them as our common drinke. Notwithstanding, we proue them very singular good in cold diseases ... but chiefly and principally Malmesey.” Stevens and Liebault’s _Maison Rustique_, or The Countrey Farme, by R. Surflet, reviewed by Gerv. Markham, 1616. _Muscadell_, vinum apianum. Withals. Mulsum, _wine and honie sodden together, swiete wine, basterde or Muscadell_. Withals. William Vaughan says, “Of Muscadell, Malmesie, and browne Bastard. These kindes of wines are onely for maried folkes, because they strengthen the back.” _Naturall and Artificial Directions for Health_, 1602, p. 9.

Andrewe Borde, of Physicke, Doctor, in his Regyment or Dyetary of helth made in Mou{n}tpylior, says, “Also these hote wynes, as Malmesey, wyne corse, wyne greke, Romanyke, Romney, Secke, Alygaune, Basterde, Tyre, Osaye, Muscadell, Caprycke, Tynt, Roberdany, with other hote wynes, be not good to drynke with meate, but after mete and with Oysters, with Saledes, with fruyte, a draughte or two may be suffered ... Olde men may drynke, as I sayde, hygh wynes at theyr pleasure. Furthermore all swete wynes, and grose wynes, doth make a man fatte.”

7. _Rompney._ Henderson, p. 288, says, “Another of the above-mentioned wines (in _the Squire of Low Degree_) designated by the name of the grape, was the Romenay, otherwise Romenay, Rumney, Romaine, or Romagnia. That it could not be the produce of the Ecclesiastical State, as the two last corruptions of the word would seem to imply, may be safely averred; for at no period, since the decline of the empire, has the Roman soil furnished any wines for exportation; and even Bacci, with all his partiality, is obliged to found his eulogy of them on their ancient fame, and to confess that, in his time, they had fallen into disrepute.” He argues also against the notion that this wine came from Romana in Aragon, and concludes that it was probably a Greek wine, as Bacci (_Nat. Vin. Hist._ p. 333) tells us that the wine from the Ioinan Islands and adjoining continent was called in Italian _Romania_,--from the Saracen _Rum-ili_. Now this is all very well, but how about the name of _Rompney of Modene_ or Modena, just outside the Western boundary of the Romagna,--not Meudon, in France, “amongst all the wines which we use at Paris, as concerning the red, the best are those of Coussy, Seure, Vaunes, and _Meudon_.” Maison Rustique, p. 642.--Who will hold to John Russell, and still consider _Romney_ an Italian wine? _Rumney_, vinum resinatum. Withals.

8. _Bastard._ Henderson argues against the above-quoted (No. 6) supposition of Charles Etienne’s (which is supported by Cotgrave’s _Vin miellé_, honied wine, _bastard_, Metheglin, sweet wine), and adopts Venner’s account (_Via Recta ad Vitam Longam_), that “Bastard is in virtue somewhat like to muskadell, and may also in stead thereof be used; it is in goodness so much inferiour to muskadell, as the same is to malmsey.” It took its name, Henderson thinks, from the grape of which it was made, probably a bastard species of muscadine. “One of the varieties of vines now cultivated in the Alto Douro, and also in Madeira, is called _bastardo_, and the must which it yields is of a sweetish quality.” Of the Bastard wine there were two sorts,--white and brown (brown and white bastard, _Measure for Measure_, Act iii. sc. 2), both of them, according to Markham’s report, “fat and strong; the tawny or brown kind being the sweetest.” In _The Libelle of Englysch Polycye_, A.D. 1436 (Wright’s _Political Songs_, v. 2, p. 160), ‘wyne bastarde’ is put among the commodyetees of Spayne.

9. _Tire_, if not of Syrian growth, was probably a Calabrian or Sicilian wine, manufactured from the species of grape called _tirio_. _Tyre_, vinum Tyrense, ex Tyro insula. Withals.

10. _Ozey._ Though this is placed among the “commodities of Portugal” in some verses inserted in the first volume of Hackluyt’s Voyages, p. 188--Her land hath wine, _osey_, waxe, and grain,--yet, says Henderson, “a passage in Valois’ Description of France, p. 12, seems to prove, beyond dispute, that _oseye_ was an Alsatian wine; _Auxois_ or _Osay_ being, in old times, the name constantly used for Alsace. If this conjecture is well-founded, we may presume that _oseye_ was a luscious-sweet, or straw-wine, similar to that which is still made in that province. That it was a rich, high-flavoured liquor is sufficiently shown by a receipt for imitating it, which may be seen in Markham (_English Housewife_, 1683, p, 115), and we learn from Bacci p. 350) that the wines which Alsace then furnished in great profusion to England as well as different parts of the continent, were of that description. In the ‘Bataille des Vins’ we find the ‘Vin d’_Aussai_’ associated with the growths of the Moselle.” _Osey_ is one ‘Of the commoditees of Portingalle,’ _Libelle_, p. 163.

11. _Torrentyne of Ebrew._ Is this from Tarentum, Tarragon, or Toledo? Whence in Ebrew land did our forefathers import wine? Mr G. Grove says, “I should at first say that Torrentyne referred to the wine from some wady (Vulgate, _torrens_) in which peculiarly rich grapes grew, like the wady of Eschcol or of Sorek; but I don’t remember any special valley being thus distinguished as ‘_The_ Torrent’ above all others, and the vineyards are usually on hill-sides, not in vallies.”

12. _Greke Malevesyñ._ “The best dessert wines were made from the Malvasia grape; and Candia, where it was chiefly cultivated, for a long time retained the monopoly,” says Henderson. He quotes Martin Leake to explain the name. Monemvasia is a small fortified town in the bay of Epidaurus Limera. “It was anciently a promontory called Minoa, but is now an island connected with the coast of Laconia by a bridge. The name of _Monemvasia_, derived from the circumstances of its position (μόνη ἐμβασία, single entrance), was corrupted by the Italians to _Malvasia_; and the place being celebrated for the fine wines produced in the neighbourhood, _Malvasia_ changed to _Malvoisie_ in French, and _Malmsey_ in English came to be applied to many of the rich wines of the Archipelago, Greece, and other countries.” (_Researches in Greece_, p. 197.) _Maulmsey_, vinum creticum, vel creteum. Withals.

13. _Caprik_ may have been a wine from the island of Capri, or Cyprus.

14. _Clarey._ See above under _Pyment_, and the elaborate recipe for making it, in Household Ordinances, p. 473, under the heading “Medicina optima et experta pro Stomacho et pro Capite in Antiquo hominem.” _Claret Wine_, vinum sanguineum subrubrum, vel rubellum. Withals. “The seconde wine is pure _Claret_, of a cleare Iacent, or Yelow choler; this wine doth greatly norish and warme the body, and it is an holsome wine with meate.” _Bullein_, fol. xj.

l. 122. _Spice_; l. 171. _Spicery._ Of “The commoditees and nyoetees of Venicyans and Florentynes,” the author of the Libelle says, p. 171,

The grete galees of Venees and Florence
Be wel ladene wyth thynges of complacence,
Alle _spicerye and of grocers ware_,
_Wyth swete wynes_, alle maners of cheffare,
Apes, and japes, and marmusettes taylede,
Nifles, trifles, that litelle have availede,
And thynges wyth which they fetely blere oure eye,
Wyth thynges not enduryng that we bye.

l. 123. _Turnsole._ Newton’s Herbal, plate 49, gives Yellow Turnsole G(erarde), the Colouring Turnsole P(arkinson).

l. 123. _Tornesole. Achillea tormentosa_, A.S. _Solwherf_. ‘This wort hath with it some wonderful divine qualities, that is, that its blossoms turn themselves according to the course of the sun, so that the blossoms when the sun is setting close themselves, and again when he upgoeth, they open and spread themselves.’ _Leechdoms_, ed. Cockayne, v. 1, p. 155.

l. 123, 141. _Granes_ are probably what are now called “Granes of Paradise,” small pungent seeds brought from the East Indies, much resembling Cardamum seeds in appearance, but in properties approaching nearer to Pepper. See Lewis’s _Materia Medica_, p. 298; in _North. H. Book_.

l. 131-2. I cannot identify these three sorts of Ginger, though Gerarde says: “Ginger groweth in Spaine, Barbary, in the Canary Islands, and the Azores,” p. 6. Only two sorts of Ginger are mentioned in Parkinson’s Herbal, p. 1613. ‘Ginger grows in China, and is cultivated there.’ Strother’s Harman, 1727, v. 1, p. 101.

l. 141. Peper. “Pepir blake” is one of the commoditees of the Januays (or Genoese). _Libelle_, p. 172.

[[Note on l. 77 originally printed here: see Corrigenda.]]

l. 178. _Ale._ See the praise of the unparalleled liquor called Ale, Metheglin, &c., in Iohn Taylor’s _Drink and Welcome_, 1637. In his _Regiment_, A. Borde says, “Ale is made of malte and water; and they the whiche do put any other thynge to ale than is rehersed, except yest, barme, or goddes good,[*] [†] doth sophysticall there ale. Ale for an Englysshe man is a naturall drynke. Ale muste haue these properties, it must be fresshe and cleare, it muste not be ropy, nor smoky, nor it muste haue no werte nor tayle. Ale shulde not be dronke under .v. dayes olde. Newe Ale is vnholsome for all men. And sowre ale, and dead ale, and ale the whiche doth stande a tylte, is good for no man. Barly malte maketh better Ale than Oten malte or any other corne doth: it doth ingendre grose humours: but it maketh a man stronge.

[Footnote *: Halliwell says it means _yeast_. It cannot do so
here.]

[Footnote †: This, and _barme_, and _bargood_ (= beer-good) are
only equivalents for ‘yeast.’ Goddes-good was so called ‘because
it cometh of _the_ grete grace of God’: see the following extract,
sent me by Mr Gillett, from the Book of the Corporate Assembly of
Norwich, 8 Edw. IV.:

“The Maior of this Cite com{m}aundeth on the Kynges bihalve, y^t
alle man{er} of Brewers y^t shall brewe to sale w^tynne this
Cite, kepe y^e assise accordyn to y^e Statute, & upon peyne
ordeyned. And wheras berme, otherwise clepid goddis good,
w^toute tyme of mynde hath frely be goven or delyv{er}ed for
brede, whete, malte, egges, or other honest rewarde, to y^e
valewe only of a ferthyng at y^e uttermost, & noon warned,
bicause it cometh of y^e grete grace of God, Certeyn p{er}sons
of this Cite, callyng themselves com{m}on Brewers, for their
singler lucre & avayll have nowe newely bigonne to take money
for their seid goddis good, for y^e leest parte thereof, be it
never so litle and insufficient to s{er}ve the payer therefore,
an halfpeny or a peny, & ferthermore exaltyng y^e p{ri}ce of y^e
seid Goddis good at their p{ro}p{e}r will, ageyns the olde &
laudable custome of alle Englande, & sp{eci}ally of this Cite,
to grete hurte & slaunder of y^e same Cite. Wherefore it is
ordeyned & provided, That no man{er} of brewer of this Cite
shall from this time foorth take of eny p{er}son for lyvering,
gevyng, or grauntyng of y^e s^d goddis good, in money nor other
rewarde, above y^e valewe of a ferthyng. He shall, for no malice
feyned ne sought, colour, warne, ne restregne y^e s^d goddis
good to eny p{er}sone y^t will honestly & lefully aske it, &
paye therefore y^e valewe of a ferthyng, &c.”]

Beere is made of malte, of hoppes, and water. It is a naturall drynke for a doche man. And nowe of late dayes [1557 ?] it is moche vsed in England to the detryment of many Englysshe men; specyally it kylleth them the whiche be troubled with the Colycke and the stone, and the strayne coylyon; for the drynke is a cold drynke. Yet it doth make a man fatte, and doth inflate the belly, as it doth appere by the doche mennes faces and belyes.” A. Borde, _Regyment_, fol. G. ii.

l. 194. Neck-towel. The _neck-towelles_ of the pantrey, ewerye, confectionarye, comters, hangers, liggers, and all that is the Kinges stuffe. _H. Ord._ p. 85.

l. 201. _Salts._ Other two groomes in this office [of Panetry] to help serve the hall, or other lordes, in absence of the yoman, and to cutte trenchours, to make _saltes_, &c. _H. Ord._, p. 71.

l. 213. Raynes. Towelles of _raygnes_, towelles of worke, and of playne clothe. _H. Ord._, pp. 72, 84.

l. 237. _The Surnape._ In the Articles ordained by King Henry VII. for the Regulation of his Household, 31 Dec., 1494, are the following directions, p. 119.

As for the Sewer and Usher, and laying of the Surnape.

The sewer shall lay the surnape on the board-end whereas the bread and salte standeth, and lay forth the end of the same surnape and towell; then the usher should fasten his rodd in the foresaid surnape and towell, and soe drawing it downe the board, doeing his reverence afore the Kinge till it passe the board-end a good way, and there the sewer kneeling at the end of the board, and the usher at the other, stretching the said surnape and towell, and soe the usher to laie upp the end of the towell well on the boarde, and rise goeing before the Kinge, doeing his reverence to the King on the same side the surnape bee gone uppon, and on that side make an estate with his rodd; and then goeing before the Kinge doeing his reverence, and soe make another estate on the other side of the King, and soe goeing to the boards end againe, kneele downe to amend the towell, that there bee noe wrinkles save the estates; and then the usher doeing his due reverence to the King; goeing right before the Kinge with his rodd, the side of the same towell there as the bason shall stand; and doeing his reverence to the Kinge, to goe to the boards end againe; and when the King hath washed, to bee ready with his rodd to putt upp the surnape and meete the sewer against the Kinge, and then the sewer to take it upp. (The French name was _Serre-nape_.)

l. 253. _State._ Divers Lords and _Astates_, p. 155; divers _astates_ and gentils, p. 160. _Wardrobe Accounts of King Edward IV_.

l. 262. The Pauntry Towells, _Purpaynes_, Coverpaynes, Chipping-knyffs. Percy or Northumberland Hd. Book, p. 387.

l. 277. _Symple Condicions._ Compare these modern directions to a serving man: “While waiting at dinner, never be picking your nose, or scratching your head, or any other part of your body; neither blow your nose in the room; if you have a cold, and cannot help doing it, do it on the outside of the door; but do not sound your nose like a trumpet, that all the house may hear when you blow it; still it is better to blow your nose when it requires, than to be picking it and snuffing up the _mucus_, which is a filthy trick. Do not yawn or gape, or even sneeze, if you can avoid it; and as to hawking and spitting, the name of such a thing is enough to forbid it, without a command. When you are standing behind a person, to be ready to change the plates, &c., do not put your hands on the back of the chair, as it is very improper; though I have seen some not only do so, but even beat a kind of tune upon it with their fingers. Instead of this, stand upright with your hands hanging down or before you, but not folded. Let your demeanour be such as becomes the situation which you are in. Be well dressed, and have light shoes that make no noise, your face and hands well washed, your finger-nails cut short and kept quite clean underneath; have a nail-brush for that purpose, as it is a disgusting thing to see black dirt under the nails. Let the lapels of your coat be buttoned, as they will only be flying in your way.” 1825. T. Cosnett. Footman’s Directory, p. 97-8. Lord A. Percy’s Waiters were changed every quarter. See the lists of them in the _Percy Household Book_, p. 53-4.

l. 280. Lice. See Thomas Phaire’s Regiment of Life, The boke of Chyldren, H. h. 5; and A. Borde’s Introduction, of the Irishe man,

Pediculus other whyle do byte me by the backe,
Wherfore dyvers times I make theyr bones cracke.

And of the people of Lytle Briten,

Although I iag my hosen & my garment round abowt,
Yet it is a vantage to pick _pendiculus_ owt.

[Transcriber’s Note:
Line note “67/991”, originally printed here, has been renamed
“l. 991” and moved to the appropriate location.]

l. 300. Jet.