Chapter XXII: Prologue: 1 1 (5)

Rogue why Winkest thou,
Jenny why _Jettest_ thou.

are among R. Holme’s Names of Slates, Bk. III. ch. v. p. 265, col. 1.

l. 328. Forks were not introduced into England till Coryat’s time. See his _Crudities_ p. 90-1, 4to. London, 1611, on the strange use of the Fork in Italy. “I observ’d a custom in all those Italian Cities and Townes through the which I passed, that is not used in any other country that I saw in my travels, neither do I thinke that any other nation of Christendome doth use it, but only Italy. The Italian and also most Strangers that are comorant in Italy, doe always at their meals use a _Little Forke_ when they cut their meat.” Percy’s notes, p. 417-18, North. H. Book.

l. 348-9. Fumositees. But to wash the feete in a decoction of Baye leaues, Rosemary, & Fenel, I greatly disalow not: for it turneth away from the head vapours & _fumes_ dimming and ouercasting the mynde. Now the better to represse _fumes_ and propulse vapours fro{m} the Brain, it shalbe excelle{n}t good after Supper to chaw w{i}t{h} the teeth (the mouth being shut) a few graynes of Coriander first stieped in veneiger wherin Maiora{m} hath bin decocted, & the{n} thinly crusted or couered ouer w{i}t{h} Sugar. It is scarrce credible what a special co{m}moditye this bri{n}geth to y^e memory. No lesse vertuous & soueraign is the co{n}fection of Conserue of Quinces. Quinces called _Diacidonion_, if a prety quantity thereof be likewise taken after meate. For it disperseth _fumes_, & suffreth not vapours to strike vpwarde, T. Newton, _Lemnie’s Touchstone_, ed. 1581, fol. 126. See note on l. 105 here.

l. 358. _Forced_ or _Farced_, a Forced Leg of Mutton, is to stuff or fill it (or any Fowl) with a minced Meat of Beef, Veal, &c., with Herbs and Spices. _Farcing_ is stuffing of any kind of Meats with Herbs or the like; some write it _Forsing_ and Farsing. To _Farce_ is to stuff anything. R. Holme.

l. 378. Brawn. In his chapter on Pygge, Brawne, Bacon, Andrew Borde says of bacon as follows: “Bacon is good for Carters, and plowe men, the which be euer labouryng in the earth or dunge; but & yf they haue the stone, and vse to eate it, they shall synge ‘wo be to the pye!’ Wherefore I do say that coloppes and egges is as holsome for them as a talowe candell is good for a horse mouth, or a peece of powdred Beefe is good for a blere eyed mare. Yet sensuall appetyde must haue a swynge at all these thynges, notwithstandynge.” _Regyment_, fol. K. iii. b.

l. 382 & l. 515. _Venison._ I extract part of Andrewe Borde’s chapter on this in his _Regyment_, fol. K. 4, b.

¶ Of wylde Beastes fleshe.

¶ I haue gone rounde about Chrystendome, and ouerthwarte Chrystendome, and a thousande or two and moore myles out of Chrystendome, Yet there is not so moche pleasure for Harte and Hynde, Bucke and Doe, and for Roo-Bucke and Doe, as is in Englande lande: and although the flesshe be dispraysed in physicke, _I praye God to sende me parte of flesshe to eate, physicke notwithstanding_ ... all physicions (phyon suchons, _orig._) sayth that Venson ... doth ingendre colorycke humours; and of trueth it doth so: Wherefore let them take the skynne, and let me haue the flesshe. I am sure it is a Lordes dysshe, and I am sure it is good for an Englysheman, for it doth anymate hym to be as he is: whiche is stronge and hardy. But I do aduertyse euery ma{n}, for all my wordes, not to kyll and so to eate of it, excepte it be lawfully, for it is a meate for great men. And great men do not set so moche by the meate, as they doth by the pastyme of kyllynge of it.

l. 393. _Chine_, the Back-bone of any Beast or Fish. R. Holme.

l. 397. Stock Dove, _Columba œnas_, Yarrell ii. 293.

Doues haue this propertie by themselues, to bill one another and kisse before they tread. Holland’s Plinie, v. 1, p. 300.

l. 401. Osprey or Fishing Hawk (the Mullet Hawk of Christchurch Bay), _Pandion Haliæëtus_, Y. i. 30.

l. 401, 482. Teal, _Anas crecca_, Y. iii. 282.

l. 402. Mallard or Wild Duck, _Anas boschas_, Y. iii. 265.

l. 421, 542. _Betowre._ Bittern, the Common, _Botaurus stellaris_, Y. ii. 571. In the spring, and during the breeding season, the Bittern makes a loud booming or bellowing noise, whence, probably, the generic term _Botaurus_ was selected for it; but when roused at other times, the bird makes a sharp, harsh cry on rising, not unlike that of a Wild Goose. _Yarrell_, ii. 573. The Bittern was formerly in some estimation as an article of food for the table; the flesh is said to resemble that of the Leveret in colour and taste, with some of the flavour of wild fowl. Sir Thomas Browne says that young Bitterns were considered a better dish than young Herons ... ii. 574. ‘Hearon, Byttour, Shouelar. Being yong and fat, be lightlier digested then the Crane, & y^e Bittour sooner then the Hearon.’ Sir T. Eliot, _Castell of Health_, fol. 31.

l. 422. Heron. Holland (Plinie, p. 301) gives--1. A Criell or dwarfe Heron; 2. Bittern; 3. Carion Heron, for Pliny’s--1. _Leucon_; 2. _Asterias_; 3. _Pellon_.

l. 437. _Martins_ are given in the Bill of Fare of Archbp. Nevill’s Feast, A.D. 1466, 3rd Course. R. Holme, p. 78.

l. 449. Cannell Bone. ‘Susclavier. Vpon the _kannell bone_; whence Veine susclaviere. The second maine ascendant branch of the hollow veine.’ Cot.

l. 457. Compare _Rabbet Ronners_ 1 doz., 2 s., temp. Hen. VIII., a^o 33. _H. Ord._ p. 223.

l. 492. _Custard_, open Pies, or without lids, filled with Eggs and Milk; called also Egg-Pie. R. Holme.

See the Recipes for ‘Crustade Ryal,’ ‘Crustade’ (with Chikonys y-smete or smal birdys), and ‘Crustade gentyle’ (with ground pork or veal), fol. 43, Harl. MS. 279. The Recipe for Crustade Ryal is, “Take and pike out þe marow of bonys as hool as þou may. þen take þe bonys an seþe hem in Watere or þat þe broþe be fat y-now. þen take Almaundys & wayssche hem clene & bray hem, & temp{er} hem vppe w{i}t{h} þe fat broþe; þan wyl þe mylke be broun. þen take pouder Canelle, Gyngere, & Suger, & caste þer-on. þen take Roysonys of coraunce & lay in þe cofynne, & taylid Datys & kyt a-long. þen take Eyroun a fewe y-straynid, & swenge among þe Milke þe ȝolke. þen take the botmon of þe cofynne þer þe Marow schal stonde, & steke þ{er} gret an long gobettys þ{er}on vppe ryȝt. & lat bake a whyle. þen pore in comade þer-on halful, & lat bake, & whan yt a-rysith, it is ynow, þen serue forth.”

Sir F. Madden in his note on _Frees_ pasties, in his Privy Purse Expenses of the Princess Mary, p. 131, col. 1, says, “The different species of Confectionary then in vogue are enumerated by Taylor the Water Poet, in his Tract intitled ‘The Great Eater, or part of the admirable teeth and stomack’s exploits of Nicholas Wood,’ &c., published about 1610. ‘Let any thing come in the shape of fodder or eating-stuffe, it is wellcome, whether it be Sawsedge, or _Custard_, or Eg-pye, or Cheese-cake, or Flawne, or Foole, or Froyze,[*] or Tanzy, or Pancake, or Fritter, or Flap iacke,[†] or Posset, or Galleymawfrey, Mackeroone, Kickshaw, or Tantablin!’”

[Footnote *: Froize, or pancake, _Fritilla_, Frittur, rigulet.
Baret. _Omlet of Eggs_ is Eggs beaten together with Minced suet,
and so fried in a Pan, about the quantity of an Egg together, on
one side, not to be turned, and served with a sauce of Vinegar and
Sugar. An _Omlet_ or _Froise_. R. Holme.]

[Footnote †: Flapjack is “a fried cake made of butter, apples,
&c.” Jennings. It is not a pancake here, evidently. “Untill at
last by the skill of the cooke, it is transform’d into the forme
of a _flapjack_, which in our translation is cald a _pancake_.”
Taylor’s Jack-a-lent, i. p. 115, in Nares.]

l. 500, 706, 730. Pety Perueis. _Perueis_ should be _Perneis_, as the Sloane MS. 1985 shows. Alter text accordingly. Under the head of _bake Metis or Vyaunde Furneȝ_, in Harl. MS. 279, fol. 40 b, we have No. xiiij _Pety Pernollys_. Take fayre Floure Cofyns. þen take ȝolkys of Eyroun & trye hem fro þe whyte. & lat þe ȝolkys be al hole & noȝt to-broke. & ley .iij. or .iiij. ȝolkys in a cofyn. and þan take marow of bonys, to or .iij. gobettys, & cowche in þe cofynn. þen take pouder Gyngere, Sugre, Roysonys of corau{n}ce, & caste a-boue, & þan kyuere þin cofyn w{i}t{h} þe same past. & bake hem & frye hem in fayre grece & s{erve} f{orth}.

xx _Pety Peruaaunt_. Take fayre Flowre, Sugre, Safroun, an Salt. & make þ{er}offe fayre past & fayre cofyng{is}. þan take fayre y-tryid ȝolkys Raw & Sugre an pouder Gyngere, & Raysonys of Coraunce, & myncyd Datys, but not to small. þan caste al þis on a fayre bolle, & melle al to-gederys, & put in þin cofyn, & lat bake oþer Frye in Freyssche grece. Harl. MS. 279.

l. 501, 701. _Powche_. I suppose this to be poached-egg fritters; but it may be the other _powche_; ‘Take the Powche and the Lyno{ur} [? liver] of haddok, codlyng, and hake.’ Forme of Cury, p. 47. Recipe 94.

l. 501. _Fritters_ are small Pancakes, having slices of Apples in the Batter. R. Holme. Frutters, Fruter Napkin, and Fruter Crispin, were dishes at Archbp. Nevill’s Feast, 7 Edw. IV. 1467-8 A.D.

l. 503. _Tansy Cake_ is made of grated Bread, Eggs, Cream, Nutmeg, Ginger, mixt together and Fried in a Pan with Butter, with green Wheat and Tansy stamped. R. Holme. ‘To prevent being Bug-bitten. Put a sprig or two of _tansey_ at the bed head, or as near the pillow as the smell may be agreeable.’ T. Cosnett’s Footman’s Directory, p. 292.

l. 504, 511, &c. _Leach_, a kind of Jelly made of Cream, Ising-glass, Sugar, and Almonds, with other compounds (the later meaning, 1787). R. Holme.

l. 517-18. _Potages._ All maner of liquyde thynges, as Potage, sewe and all other brothes doth replete a man that eteth them with ventosyte. _Potage is not so moche vsed in all Chrystendome as it is vsed in Englande._ Potage is made of the licour in the whiche flesshe is sod in, with puttynge to, chopped herbes, and Otmell and salte. A. Borde, _Reg._ fol. H. ii.

l. 517, 731. _Jelly_, a kind of oily or fat liquor drawn from Calves or Neats feet boiled. R. Holme.

l. 519. _Grewel_ is a kind of Broth made only of Water, Grotes brused and Currans; some add Mace, sweet Herbs, Butter and Eggs and Sugar: some call it Pottage Gruel. R. Holme.

l. 521. _Cabages._ ’Tis scarce a hundred years since we first had cabbages out of Holland; Sir Anthony Ashley, of Wiburg St Giles, in Dorsetshire, being, as I am told, the first who planted them in England. Jn. Evelyn, Acetaria, § 11. They were introduced into Scotland by the soldiers of Cromwell’s army. 1854. Notes and Queries, May 6, p. 424, col. 1.

l. 533. _Powdered_ is contrasted with _fresh_ in Household Ordinances: ‘In beef daily or moton, fresh, or elles all _poudred_ is more availe, 5d.’ _H. Ord._ p. 46. In Muffett (p. 173) it means pickled, ‘As Porpesses must be baked while they are new, so Tunny is never good till it have been long _pouldred_ with salt, vinegar, coriander, and hot spices.’ In p. 154 it may be either salt or pickled; ‘Horne-beaks are ever lean (as some think) because they are ever fighting; yet are they good and tender, whether they be eaten fresh or _poudred_.’ _Powdered_, says Nicolas, meant sprinkled over, and “powdered beef” i.e. beef sprinkled with salt, is still in use. _Privy Purse expenses of Elizabeth of Yorke, &c._, p. 254, col. 1. See note to l. 378, 689, here.

l. 535-688. _Chaudoun._ MS. Harl. 1735, fol. 18, gives this Recipe. ‘¶ Chaudo{n} sauz of swannes. ¶ Tak y^e issu of y^e swannes, & wasch{e} hem wel, skoure y^e guttys w{i}t{h} salt, sethz al to-gidre. Tak of y^e fleysch{e}; hewe it smal, & y^e guttys w{i}t{h} alle. Tak bred, gynger{e} & galingale, Canel, grynd it & tempre it vp w{i}t{h} bred; colo{u}r it w{i}t{h} blood or{e} w{i}t{h} bre{n}t bred, seson it vp w{i}t{h} a lytyl vinegre; welle it al to-gyder{e}.’ And see the Chaudou{n} potage of Pygys, fol. 19, or p. 37.

l. 540. Crane, the Common, _Crus cinerea_, Y. ii. 530.

l. 540. Egret, or Great White Heron, _Ardea alba_ Y. ii. 549. (Buff-coloured, Buff-backed, and Little Egret, are the varieties.)

l. 540. Hernshaw or Common Heron, _Ardea cinerea_. Y. ii. 537 (nine other varieties).

l. 541. Plover, the Great (Norfolk Plover and Stone Curlew), _Ædicnemus crepitans_, Y. ii. 465 (10 other varieties).

l. 541. Curlew the Common, _Numenius arquata_, Y. ii. 610 (there are other varieties).

l. 542. Bustard, the Great, _Otis tarda_, Y. ii. 428; the Little (rare here) ii. 452.

l. 542. Shoveler (blue-winged, or Broad-Bill), _Anas clypeata_, Y. iii. 247. Snipe, the Common, _Scolopax gallinago_, Y. iii. 38 (11 other sorts).

l. 543. Woodcock, _Scolopax rusticola_, Y. iii. 1.

l. 543. Lapwing or Peewit, _Vanellus cristatus_, ii. 515.

l. 543. The Martin, or House Martin, _Hirundo urbica_, Y. ii. 255; the Sand or Bank Martin, _Hirundo riparia_, ii. 261.

l. 544. Quail, the Common, _Coturnix vulgaris_, Y. ii. 413.

l. 546. On Fish wholesome or not, see Bullein, fol. lxxxiij., and on Meats, fol. 82.

l. 548. Torrentille: Mr Skeat suggests ‘? Torrent-eel.’ Though the spelling of Randle Holme’s A _Sandile_ or a _Sandeele_ (Bk. II., p. 333), and Aldrovandi’s (p. 252 h.) “De _Sandilz_ Anglorum” may help this, yet, as Dr Günther says, eels have nothing to do with torrents. _Torrentille_ may be the Italian _Tarentella_: see note on Torrentyne, l. 835 below.

l. 555. _Ling._ There shall be stryken of every Saltfische called a Lyng Fische vj Stroks after iij Strooks in a Side. _Percy Household Book_, p. 135.

l. 558. _Stockfish._ Vocatur autem ‘Stockfisch’ à trunco, cui hic piscis aridus tundendus imponitur. ariditate enim ita riget, ut nisi præmaceratus aqua, aut prætunsus, coqui non possit. _Gesner_, p. 219. ‘_Ie te frotteray à double carillon._ I will beat thee like a _stockfish_, I will swinge thee while I may stand ouer thee.’ Cotgrave. ‘The tenne chapitule’ of ‘The Libelle of Englysch Polycye’ is headed ‘Of the coundius _stokfysshe_ of Yselonde,’ &c., &c., and begins

Of Yseland to wryte is lytille nede,
Save of _stockfische_.

A. Borde, in his Introduction to Knowledge, under Islond, says,

And I was borne in Islond, as brute as a beest;
Whan I ete candels ends I am at a feest;
Talow and raw _stockefysh_ I do loue to ete,
In my countrey it is right good meate.

... In stede of bread they do eate _stocfyshe_, and they wyll eate rawe fyshe & fleshe; they be beastly creatures, vnmannered and vntaughte. The people be good fyshers; muche of theyr fishe they do barter with English men for mele, lases, a{n}d shoes & other pelfery. (See also under Denmarke.)

l. 559. _Mackerel._ See Muffett’s comment on them, and the English and French ways of cooking them, p. 157.

l. 569. Onions. Walnuts be hurtfull to the Memory, and so are _Onyons_, because they annoy the Eyes with dazeling dimnesse through a hoate vapour. T. Newton, _Touchstone_, ed. 1581, fol. 125 b.

l. 572. A _Rochet_ or _Rotbart_ is a red kind of _Gurnard_, and is so called in the South parts of England; and in the East parts it is called a _Curre_, and a _Golden polle_. R. Holme.

l. 575. A _Dace_ or a Blawling, or a Gresling, or a Zienfische, or Weyfisch; by all which the Germans call it, which in Latin is named _Leucorinus_. And the French _Vengeron_, which is English’d to me a _Dace_, or _Dace-fish_. R. Holme.

l. 577. _Refett._ “I thought it clear that _refett_ was roe, and I do not yet give it up. But see P. P., _Refeccyon_, where the editor gives ‘_refet of_ fisshe K., _refet or_ fishe H., _reuet_ P.,’ from other manuscripts, and cites in a note Roquefort from Fr. _reffait_ (refait) as meaning a fish, the _rouget_, &c., &c. The authority of Roquefort is not much, and he gives no citation. If, however, in K. H. and P. these forms are used instead of the spelling _refeccyon_, and defined _refectio, refectura_, it rather embarrasses the matter. Halliwell cites no authority for _rivet_, roe.” G. P. Marsh. See note to l. 839 here, p. 108.

l. 580. _Gobbin_, or _Gobbet_, or _Gubbins_: Meat cut in large peeces, as large as an Egg. R. Holme.

l. 584. A _Thornbacke_, soe called from the Sharp Crooked Pricks set on Studs, all down the middle of the Back. R. Holme.

l. 584. _Hound Fysch._ A Sow-Hound-Fish ... So it is called from its resemblance of a _Dog_, and its fatness like to a _Swine_: though most term it a _Dog-Fish_. It hath a small Head, great Eyes; wide Mouth, rough, sharp and thick skinned. R. Holme.

l. 584, l. 830. _Thorlepolle._ Aldrovandi, describing the _Balæna vera Rondel[etii]_ says: Hec belua Anglis, (vt dixi) Hore vocatur, & alio nomine Horlepoole & VVirlepoole etiam, ni fallor, earu{m} nimiru{m} omnium significatione, quòd impetuo suo & flatu vorticosas in mari tanquam palude procellas excitet. Oleum ex ea colligi aiunt. p. 677. See Holland’s Plinie on the Whales and Whirlepooles called Balænæ, which take up in length as much as foure acres or arpens of land, v. 1, p. 235, &c.

Thornback, _Raja_. Thornback, which Charles Chester merily and not unfitly calleth Neptune’s beard, was extolled by Antiphanes in Athenæus history for a dainty fish; indeed it is of a pleasant taste, but of a stronger smell than Skate, over-moist to nourish much, but not so much as to hinder lust, which it mightily encreaseth. Muffett, p. 172.

l. 596. _Verjuice_ is the juice of Crabs or sour Apples. R. Holme.

l. 622. _Jole of Sturgion or Salmon_ is the two quarters of them, the head parts being at them. R. Holme.

l. 630. _Lamprey pie._ In the Hengrave Household Accounts is this entry “for presenting a _lamprey pye_ vj d.” “It{e}m. the xiiij day of January [1503] to a servant of the Pryour of Lanthony in reward for brynging of two bakyn laumpreys to the Quene v s. Nicolas’s Elizabeth of York, p. 89, and Glossary.”

Under ‘How several sorts of Fish are named, according to their Age or Growth,’ p. 324-5, R. Holme gives

An _Eel_, first a Fauser, then a Grigg, or Snigg, then a Scaffling, then a little Eel; when it is large, then an _Eel_, and when very large, a _Conger_.

A _Pike_, first a Hurling pick, then a Pickerel, then a _Pike_, then a _Luce_ or _Lucie_.

A Smelt or _Sparling_, first a Sprat, then a small Sparling, then a _Sparling_.

A Codd, first a Whiting, then a Codling, then a Codd.

A _Lamprey_, first a Lampron Grigg, then a Lampret, then a Lamprell, then a _Lamprey_.

A _Lampron_, first a Barle, than a Barling, then a Lamprell, and then a _Lamprey_ or _Lampron_.

A _Crevice_, first a Spron Frey, then a Shrimp, then a Sprawn, and when it is large, then called a _Crevice_.

The curious Burlesques, pp. 81-2, 85-6, vol. 1 of _Reliquiæ Antiquæ_, contain a great many names of fish.

l. 631. _Pasty_ is paste rouled broad, and the Meat being laid in Order on it, it is turned over, and made up on three sides, with garnishes about. R. Holme.

l. 634, note. [Footnote 178 in this e-text] _Galingale._ Harman (ed. Strother, 1727) notices three varieties, _Cyperus rotundus_, round Galingal; _Galanga major_, Galingal; _Galanga minor_, lesser Galingal.

Gallinga, Lat. Galanga, says Bp Percy, is the root of a grassy-leaved plant brought from the East Indies, of an aromatic smell and hot biting bitterish Taste, anciently used among other Spices, but now almost laid aside. Lewis, _Mat. Med._ p. 286. See Mr Way’s note 4 in Pr. Parv. p. 185.

‘_Galendyne_ is a sauce for any kind of roast Fowl, made of Grated Bread, beaten Cinnamon and Ginger, Sugar, Claret-wine, and Vinegar, made as thick as Grewell.’ Randle Holme, Bk. III., chap. III., p. 82, col. 2. See also Recipes in Markham’s Houswife, the second p. 70, and the first p. 77.

l. 657. A sewer, _appositor ciborum. Appono_, to sette vpon the table. Withals.

l. 686. See Randle Holme’s ‘relation of the Feast made by George Nevill, Arch-Bishop of York, at the time of his Consecration, or Installation, 7. Edw. IV. 1467-8,’ and his other Bills of Fare, p. 77-81, Book III. Chap. III.

l. 686. _Mustard_ is a kind of sharp biting sauce, made of a small seed bruised and mixed with Vinegar. R. Holme.

l. 686. _Dynere._ Compare the King’s dinner in _The Squyr of Lowe Degree_.

The Squyer

He toke a white yeard in his hande,
Before the kynge than gane he stande,
And sone he sat hym on his knee,
And serued the kynge ryght royally
With deynty meates that were dere,
With Partryche, Pecocke, and Plouere,
With byrdes in bread ybake,
The Tele, the Ducke, and the Drake,
The Cocke, the Corlewe, and the Crane,
With Fesauntes fayre, theyr ware no wane,
Both Storkes and Snytes ther were also,
And venyson freshe of Bucke and Do,
And other deyntés many one,
For to set afore the kynge anone.
l. 312-27, _E. Popular Poetry_, v. 2, p. 36.

Several of the names of the dishes in Russell are used burlesquely in the Feest of the Turnament of Tottenham, _E. Pop. P._, v. 3, pp. 94-6, “saduls sewys, mashefatts in mortrewys, mylstones in mawmary, iordans in iussall, chese-crustis in charlett,” &c.

l. 688, _Swan._ “Cap. xxviij. The Swan{n}e is veri a fayr birde, w{i}t{h} whyte feders / & it hath a blacke skinne & flesshe / the mariner seeth hy{m} gladly / for whan he is mery, the mariner is without sorowe or dau{n}ger; & all his strengthe is in his wy{n}ges / and he is coleryke of complexio{n} / & whan they will engender, than they stryke wyth theyr nebbys toged{er}, and cast theyr neckes ouer eche other as yf thei wolden brace eche other; so come they togeder, but the male doth hurt {the} female; & as sone as he beknoweth that he hathe hurte her, tha{n} he departeth frome her co{m}pani in all the haste possible / and she pursueth after for to reuenge it / but {the} anger is sone past, & she wassheth her with her bylle in the water / and clenseth herselfe agayne.” --L. Andrewe, _Noble Lyfe._ Pt. II. sign. m. 1.

l. 688, _Feysaund._ “Cap. xlvi. Fascian{us} is a wyld cocke or a fesa{n}t cocke that byde in the forestes, & it is a fayre byrde with goodly feders. but he hath no co{m}mbe as other cockes haue / and they be alway alone except whane they wylle be by the henne. and they that will take this bird / and in many places the byrders doth thus, they pay{n}te the figure of this fayre byrde in a cloth, & holdeth it before hym / & whan this birde seeth so fayr a figure of hym selfe / he goeth nother forward nor bacwarde / but he standeth still, staringe vpon his figure / & sodenly commeth another, and casteth a nette ouer his hede, and taketh hym. Thys byrde morneth sore in fowle weder, & hideth hym from the rayne vnder {the} busshes. Towarde {the} morninge and towardes night, than com{m}eth he out of the busshe, and is ofte{n}times so taken, & he putteth his hede in the grou{n}d, & he weneth that all his boddy is hyden / and his flessh is very light and good to disiest.” --L. Andrewe, _Noble Lyfe._ Pt. II. (m. 4.)

l. 689. _Vensoun bake_, or Venison Pasty. Of the Hart and Hinde, Topsel says, “The flesh is tender, especially if the beast were libbed before his horns grew: yet is not the juice of that flesh very wholesome, and therefore _Galen_ adviseth men to abstain as much from Harts flesh as from Asses, for it engendereth melancholy; yet it is better in Summer then in Winter. _Simeon Sethi_, speaking of the hot Countries, forbiddeth to eat them in Summer, because then they eat Serpents, and so are venemous; which falleth not out in colder Nations, and therefore assigneth them rather to be eaten in Winter time, because the concoctive powers are more stronger through plenty of inward heat; but withal admonisheth, that no man use to eat much of them, for it will breed Palsies and trembling in mans body, begetting grosse humors, which stop the Milt and Liver: and _Auicen_ proveth, that by eating thereof men incur the quartane Ague; wherefore it is good to powder them with salt before the dressing, and then seasoned with Peper and other things, known to every ordinary Cook and woman, they make of them Pasties in most Nations,” p. 103, ed. 1658.

l. 694. _Blanchmanger_, a made dish of Cream, Eggs, and Sugar, put into an open puff paste bottom, with a loose cover. _Blamanger_, is a Capon roast or boile, minced small, planched (sic) Almonds beaten to paste, Cream, Eggs, Grated Bread, Sugar and Spices boiled to a pap. R. Holme.

l. 694. _Po = tage_ is strong Broth of Meat, with Herbs and Spices Boiled. _Pottage_ is the Broth of Flesh or Fowl, with Herbs and Oatmeal boiled therein. R. Holme.

l. 694, _Vensoun_; and l. 696, _Heironsew_.

But many men byn nowe so lekerous
That they can not leve by store of howse,
As brawne, bakyn, or powderd beef;
Such lyvelod now ys no man leef,
But venyson, wyldfowle or heronsewes,
So newfanggell be these men of her thewes;
Moche medlyd wyne all day men drynke;
j haue wyste wyldfowle sum tyme stynke.

_Piers of Fullham_, ll. 171-8, p. 8, v. 2, of _Early Popular Poetry_, ed. Hazlitt, 1866.

l. 695, _Bustard._ “Cap. xv. The Bistarda is a birde as great as an egle, of {th}e maner of an egle, and of suche colour, saue in {th}e winges & in the tayle it hath some white feders; he hath a crooked byll, & longe talants. and it is slowe of flight / & wha{n} he is on the grownde, than must he ryse .iij. or iiij. tymes or he can come to any fulle flight. he taketh his mete on the erth; for .v. or .vi. of them togeder be so bold that they festen on a shepe & tere hy{m} a-sonder / & so ete the flesshe of him / & this birde dothe ete also of dede bestes & stinkyn caryon, and it eteth also grasse & grene erbes / & it layth his eggis vpon the grou{n}de, & bredeth the{m} out the while that {th}e corne groweth on the felde.” --L. Andrewe, _Noble Lyfe_, L ij back.

l. 695, _Crane._ “Cap. lix. The Crane is a great byrde / and whan they flye, they be a greate many of them to-gyder in ordre, and a-monge the{m} they chose a kynge the whiche they obey / whan the crane sleepth, than standeth he vpon one fote w{i}t{h} his hede vnder his winges / & ther is one {tha}t kepeth the wache w{i}t{h} his hede vpryght to-wardes {th}e ayre / & wha{n} they ete, tha{n} the kynge kepeth the wache fore them, and than the cranes ete w{i}t{h}out sorowe. Aristotiles sayth {tha}t aboue Egipt in farre lo{n}des come the cranes in the wi{n}ter / and there the fight w{i}t{h} the pygmeis as before is shewed in {th}e .c. & .xvi. chapter.[*]

[Footnote *: Pigmeis be men & women, & but one cubite longe,
dwellinge in {th}e mountaynes of ynde | they be full growen at
their third yere, & at their seue{n} yere they be olde | & they
gader them in may a grete co{m}pany togeder, & arme them in theyr
best maner | and tha{n} go they to the water syde, & where-so-euer
they fynde any cranes nestis they breake all the egges, & kyll all
the yonges {tha}t they fynde | and this they do because {th}e
cranes do them many displeasures, & fight with them oftentymes, &
do the{m} great scathe | but these folke couer their houses
w{i}t{h} the cranes feders & egshels. fol. h. ij. back.]

The Operacion.

Rasi. The flesshe of him is grosse, & not good to disiest / & it maketh mela{n}colious blode. ¶ The crane that is kille in somer shalbe hanged vp one daye / and in winter season .ij. dayes or it be eten, and than it is the more disiestious.” --L. Andrewe, _Noble Lyfe._ Pt. II. (n. iij.)

l. 695, _peacock._ “Paon revestu. A Peacocke flayed, parboyled, larded, and stucke thicke with Cloues; then roasted, with his feet wrapped vp to keepe them from scorching; then couered againe with his owne skinne as soone as he is cold, and so vnderpropped that, as aliue, hee seemes to stand on his legs: In this equipage a gallant, and daintie seruice.” --1611, _Cotgrave._

l. 695, _Peacock._ “Pauo / the pecocke is a very fayre byrde / and it hath a longe necke, and hath on his hede feders lyke a lytell crowne / he hathe a longe tayle the whyche he setteth on hye very rycheli, but whan he loketh on hys lothly fete, he lateth his tayle sinke. Be nyght, whan the Pecocke can nat see hymselfe, tha{n} he cryeth ernefully, and thynketh that he hath lost hys beautye / and with his crye he feareth all serpentes / in suche maners {tha}t they dare nat abyde in those places whereas they here hym crye / and whan the pecocke cly{m}meth hye, that is a token of rayne ... also the pecocke is envious & wylle nat knowe his yonges tyll that they haue {th}e crowne of feders vpon theyr hede, and that they begynne to lyken hym.... The flesshe of hy{m} will nat lightely rote nor stynke / and it is euyll flesshe to disiest, for it can nat lightely be rosted or soden ynough.” --L. Andrewe, _Noble Lyfe_ (o. iv.), Cap. xci.

l. 696, _Heironsew._ Ardea is a byrde that fetcheth his mete in y^e water, & yet he byldeth vpo{n} the hyest trees that he can. This birde defendeth his yonges from y^e goshawke, castinge his dou{n}ge vpon him / & tha{n} the fedders of the goshawke rote of y^e dounge of ardea as far as it touchet[h]. _Nob. Lyfe_, L. ij.

l. 696, _Partrich._ “Cap. xcvi. Perdix is a byrde very wylye, & the cockes feght oftentymes for the he{n}nes. and these byrdes flye of no heght / and they put theyr hedes in the erthe, & they thinke {tha}t they tha{n} be well hyde{n}, for wha{n} she seeth nobody she thinketh {tha}t nobody seeth here. & she bredeth out other p{ar}triches egges / for wha{n} she hath lost her eges, tha{n} she steleth other egges & bredeth the{m} / & wha{n} they be hatched {tha}t they can go on the grou{n}de / than this da{m}me setteth the{m} out of {th}e nest / but whan they be a-brode, & here the wyse of theyr owne da{m}mes, inco{n}tinent they leue theyr da{m}me {tha}t brought the{m} up, & go to their owne natural da{m}me / & tha{n} she {tha}t brought the{m} vp hath lost her labour. The Operacion. The flesshe of a p{ar}triche is most holsomest of all wylde fowles, {the}brest & vppermoste parte of {th}e bodie is the swetest, & hathe the best sauoure / but {th}e hinder parte is nat so swete.” L. Andrewe, _Noble Lyfe_, sign. p. i. & back.

l. 698, _Lark._ Alauda: the larke is a lytel birde, & w{i}t{h} euery man well beknowen through his songe / in {th}e somer {the}i begy{n}neth to singe in the dawning of {th}e day, geuynge knowlege to the people of {th}e cominge of the daye; and in fayre weder he reioyseth sore / but wha{n} it is rayne weder, than it singeth selden / he singeth nat sittinge on the grownde nouther / but whan he assendith vpwarde, he syngeth mereli / & in the descending it falleth to the grownde lyke a stone. The Operacion. The larkes flesshe hardeneth the beli, and the brothe of hym that he was soden in, slaketh the beli. L. Andrewe, _Noble Lyfe_, sign. L. iv. back, and L. i.

l. 706, _Snyte_ or Snipe. “Cap. lxxxiiij. Nepa is a byrde w{i}t{h} a longe byll / & he putteth his byll in {th}e erthe for to seke the worms in the grou{n}de / and they put their bylles in {th}e erthe sometyme so depe {tha}t they can nat gete it vp agayne / & tha{n} they scratche theyr billes out agayn w{i}t{h} theyr fete. This birde resteth betimes at nyght / and they be erly abrode on the morninge / & they haue swete flesshe to be eaten.” L. Andrewe, _Noble Lyfe._

l. 706, _Sparow._ “Passer / The Sparowe is a lytell byrde / and wha{n} {th}e cucko fyndeth the sparowes nest / tha{n} he suppeth vp {th}e egges, & layeth newe egges hym self therin agayne / & the sparowe bredeth vp these yo{n}ge cuckoes tyl they can flee; tha{n} a great many of olde sparowes geder to-geder to thente{n}t {tha}t thei sholde holde vp the yo{n}ge sparowes that can nat flee / & theyr mete is wormes of {th}e erthe.... All sparowes flesshe is euyl / and their egges also. The flessh is very hote, and moueth to the operacion of lechery.” L. Andrewe, _Noble Lyfe_ (o. iv.), Cap. xci.

l. 713. _Comfits_ are round, long or square pellets of Sugar made by the Art of a Confectioner. R. Holme.

l. 737, _Eles._ Trevisa in his _Higden_ says of Britain ‘þe lond ys noble, copious, & ryche of noble welles, & of noble ryvers wiþ plente of fysch. þar ys gret plente of smal fysch & of _eeles_, so þat cherles in som place feedeþ sowes wiþ fysch.’ _Morris’s Specimens_, p. 334.

Comyth ther not al day owt of hollond and flaundre
Off fatte _eles_ full many a showte,
And good chepe, who that wayteth the tyddys abowte?

_Piers of Fullham_, ll. 71-3, _Early Pop. Poetry_, v. 2, p. 4
(and see ll. 7-10).

l. 747, 812. _Minoes_, so called either for their littleness, or (as Dr. Cajus imagined) because their fins be of so lively a red, as if they were died with the true Cinnabre-lake called _Minium_: They are less than Loches, feeding upon nothing, but licking one another ... they are a most delicate and light meat ... either fried or sodden. _Muffett_, p. 183.

l. 758. _Towse._ Can this be a form of _dough_? G. P. Marsh.

l. 782. Sotiltees were made of sugar and wax. Lel. Coll. VI. p. 31. Pegge.

l. 788-795, _Sanguineus, Colericus, Fleumaticus, Malencolicus._ Men were divided into these four classes, according to their humours. Laurens Andrewe says, in his _Noble Lyfe_, “And the bodij of man is made of many diuers sortes of ly{m}mes / as senewes / vaynes / fatte / flesshe & skynne. And also of the foure moistours / as sanguyne / flematyke / coleryke & melancoly.” (fol. a iv. back) col. 2. In his Chapter “Howe that man co{m}meth into the house of dethe,” he has drawings of these four types of man, on either side of King Death & the skeleton under him. Men die, he says in thre ways. 1. by one of the four elements of which they are made, overcoming the others; 2. by _humidum radicale_ or ‘naturall moystour’ forsaking them; 3. by wounds; “& these thre maners of dethes be co{n}tained in the four co{m}plexcions of man / as in the sa{n}guyne / colerike / flematike / & mela{n}coly. The sanguyne wareth ofte{n}tymes so olde through gode gouernau{n}ce / that he must occopy spectacles, & liue longe or hu{m}midu{m} radicale departe frome him / but than he dyeth. The colerike co{m}meth oftentymes to[*] dethe be accide{n}tall maner through his hastines, for he is of nature hote & drye. The flematike co{m}meth often to dethe thorough great excesse of mete & drinke, or other great labours doinge / for his nature is colde and moyste, & can not well disiest. And mela{n}coly is heuy / full of care & heuynes / whereof he engendereth moche euyll blode that causeth great sekenes, which bringeth him vnto dethe. Thus go we al vnto the howse of dethe / the one thrugh ensuynge of his co{m}plexion / the other through the ordenances of almyghty god. The thirde through the planetis & signes of the firmame{n}t.” fol. a vi.

[Footnote *: _orig._ do.]

l. 799, _Beef._ Laurens Andrewe, _Noble Lyfe_, sign. C. i., Pt. i. says, “Of the oxce, ca. xiiij. The oxce is a co{m}panable beste, & amonge his co{m}pani he is very meke / & alwaye he seketh his felowe that was wont to go in the plowghe wyth hym / and whan he fyndeth nat his felow, than cryeth he wyth a lowde voyce, makyng gret mone / as it were one {tha}t wolde make a mourninge co{m}playnt. A bull lyueth .xv. yere, and a oxce .xx. yere. ¶ Isaac sayth that an oxce flessh is the dryest flesshe amonge all other / & his blode is nat holsome to be eten, for it wyll nat lightly disieste. & therfore it fedeth sore, & it maketh euyll hu{m}oures, & bredeth mela{n}coly / & they melancolicus that eat moche suche metes be like to suffer many diseases, as to gete an harde mylte / the febris quartayn / the dropcy / mangnies, lepry, &c.”

l. 799, _Mutton._ Wether mutton was rightly held the best. See “The operacion” below. “¶ Of the Ramme or weddr. Ca. iij. Ysydorus sayth that the ra{m}me or wedder is the lodysman of other shepe / and he is the male or man of the oye, and is stronger than the other shepe / & he is also called a wedder because of a worme that he hath in his hede / & whan that begi{n}neth for to stirre, than wyll he tucke and feght / and he fereth naturally the thonder, as other shepe dothe. For whan a shepe is with frute, hering the thonder, she casteth her frute, and bryngeth it dede to the worlde. and the wedder in the tyme that he bespryngeth the oye, than is it in the tyme of loue amonge the shepe / and the Ra{m}me or wedder wyl feght boldly for theyr wyues one with another....

The Operacion.

¶ The flesshe of a yo{n}ge wether that is gelded is moch better than any other motton / for it is nat so moyste as other motton, and it is hoter, and whan it disgesteth well it maketh gode blode / but the flessh of an oled ra{m}me wyll nat lightely disgest, & that is very euyll.” L. Andrewe, _Noble Lyfe_, Pt. I. sign. b. i. back.

l. 800, _Chykon._ On the cocke & hen L. Andrewe discourses as follows: “the Cocke is a noble byrde with a combe on his hed & vnder his iawes / he croweth in {th}e night heuely & light in {th}e morni{n}ge / & is fare herd w{i}t{h} the wi{n}de. The lyon is afrayd of the cocke / & specially of the whyte / the crowyng of the cocke is swete & profitable; he wakeneth {th}e sleper / he conforteth the sorowful / & reioyseth the wakers in tokenynge {tha}t the night is passed.... The flesshe of the coscke is groser tha{n} the flesshe of the he{n}ne or capon. Nota / the olde cockes flesshe is tenderer than the yonge. The capons flesshe is mightiest of all fowles & maketh gode blode. Auicea{n}na. The cokerels flesshe {tha}t neuer crewe is bett{er} than {th}e olde cockes flesshe: the stones be gode for the{m} that haue to light a disiestyon / the brothe of hym is gode for the payn in {th}e mawe {tha}t co{m}meth of wynde.” _Noble Lyfe_, n. i. back. Of the hen, L. Andrewe says: “the he{n}ne is {th}e wyfe of the cocke / & ye shall lay odde egges vnder her for to hatche / ... The flesshe of the yonge he{n}ne or she haue layde / is better than of the olde he{n}ne / also the grese of the cheken is moche hoter than of the he{n}ne.” _Noble Lyfe_, n. i. back.

l. 802, _Goose._ “The tame gese ... be heuy in fleinge, gredi at their mete, & diligent to theyr rest / & they crye the houres of y^e night, & therwith they fere y^e theues. In the hillis of alpis be gese as great, nere ha{n}de, as an ostriche: they be so heuy of body that they cannat flee, & so me take them with the hande.... The gose flessh is very grose of nature in disiestion.” _Noble Lyfe_, L. i. back. Part ii. cap. 10.

l. 803, _Capon._ “Gallinacius / the capon is a gelded cocke / & because {tha}t he is gelded he waxeth the soner fatte / & though he go with the hennes, he dothe nat defende them / nor he croweth nat.” L. Andrewe, _Noble Lyfe_, fol. n. ij.

l. 804, _Eggis._ “the new lyde egges be better than the olde / the henne egges be better tha{n} ani other egges, whan thei be fresshe, & specialli whan thei be rere, tha{n} they make gode blode / but the egges that be harde rosted be of {th}e grose metis.

The Operacion.

All maners of egges waken a man to the worke of lecherie, & specialli sparowes egges. Auice{n}na: The ducke egges & suche like make grose humoures. The best of the egges is the yolke, & that causeth sperma / the white of the egge enclineth to be cole. whan an he{n}ne shall brede, take hede of those egges that be blont on bothe endes, & thei shal be he{n}ne chekens / & those that be longe & sharpe on bothe endes shall be cocke chekens.” L. Andrewe. _Noble Lyfe_ (o iij. back).

l. 808, _Lamb._ Laurens Andrewe, Pt. i. says. ¶ Of the La{m}me. Cap. p{ri}mo. In the begi{n}nynge we haue the La{m}me, because he is the moste mekest beste leuinge, for it offe{n}deth nobody / and all that he hathe on him is gode / y^e flesshe for to eate, the skynne to make parcheme{n}t or ledder / the donge for to do{n}ge the felde / the clawes & hornes be medicinable / he dredeth the wolfe sore / & he knoweth his da{m}me best be her bleting, though she be amonge many shepe.

The Operacion.

The Lam{m}e that soucketh his dam{m}e hath his flesshe very slymie, & nat lowable / and it will nat be disgested, principally of them that haue cold stomakes. la{m}mes of a yere olde be better & lighter to disgest / & they make gode blode / and specyally they be gode for theym that be hote & drye of complexcyon & dwell in a hote & drye lande / la{m}mes flesshe is very gode for one that is hole & lusti, but for theim {tha}t be seke it is very euyll: though it lightely disgest and descende out of the man / yet it is euyll for other partes of the body, for it maketh slimy humours. sign. b. i.

l. 808, _Cony._ “The coney is a lytel beste dwellynge in an hole of the erthe / & thore as he vseth he encreaseth very moche, and therfore he is profitable for man, for he casteth oftentymes in the yere ... Ysaac sayth. That conys flesshe hath properli {th}e vertue to strengen {th}e mawe and to dissolue the bely / and it casseth moche vryne.” _The Noble Lyfe_, sign. e. i.

l. 811. _Mead_ or _Meath_, a drink made of Ginger, Sugar, Honey and Spring water boiled together. R. Holme.

_Metheglin_, a drink made of all sorts of wholesome Herbs boiled and strained with Honey and Water, and set to work with Bearm, as Ale or Beer. _R. Holme._ Dan. _miod._

l. 811. _Braggot._ This drinke is of a most hot nature, as being compos’d of Spices, and if it once scale the sconce, and enter within the circumclusion of the _Perricranion_, it doth much accelerate nature, by whose forcible atraction and operation, the drinker (by way of distribution) is easily enabled to afford blowcs to his brother. In Taylor. _Drink & Welcome_, 1637, A 3, back.

l. 812. Mussels (_Mityli_, _Chamæ_) were never in credit, but amongst the poorer sort, till lately the lilly-white Mussel was found out about Romers-wall, as we sail betwixt Flushing and Bergen-up-Zon, where indeed in the heat of Sommer they are commonly and much eaten without any offence to the head, liver, or stomach: yea my self (whom once twenty Mussels had almost poisoned at Cambridg, and who have seen sharp, filthy, and cruel diseases follow the eating of English Mussels) did fill my self with those Mussels of the Low Country, being never a whit distempered with my bold adventure. _Muffett_, p. 159.

l. 824, _Samon._

Also sumtyme where samons vsen for to haunte,
Lampreys, luces, or pykkes plesaunte,
wenyth the fyscher suche fysche to fynde.
_Piers of Fullham_, ll. 11-13.

l. 835, 4 [Footnote 235 in this e-text] _Torrentyne._ The passage before that quoted from Aldrovandi, de Piscibus, p. 585, in the note, is, “Trutta, siue ut Platina scribit Truta, siue Trotta Italicu{m} nome{n} est, à Gallis, quibus Troutte vel potius Truette, vel ab Anglis quib{us} à Trute, vel Trovvt appella{n}t, acceptum. Rhæti qui Italica lingua corrupta vtuntur, Criues vocant, teste Gesnero.” The special fish from the Tarentine gulf is the “Tarentella, Piscis genus. Tract. MS. de Pisc. cap. 26 ex Cod. reg. 6838. C.: _Magnus thunnus, is scilicet qui a nostris_ Ton _vocatur ... dicitur Italis Tarentella, a_ Tarentino, _unde advehitur, sinu_.” Ducange, ed. 1846.

l. 845. _Hake. Merlucius_ (or _Gadus_) _vulgaris_ Y. ii. 258, ‘the Seapike ... It is a coarse fish, not admitted to the tables of the wealthy; but large quantities are anuually preserved both by salting and drying, part of which is exported to Spain.’ ‘Fish, samon, _hake_, herynge’ are some of the commoditees of Irelonde mentioned in the _Libelle_ (A.D. 1436), p. 186.

l. 839, _reffett._ In the following extract _refete_ has the _Promptorium_ meaning:

eteth of the [full grown] fysche, and be not so lykerous,
Let the yong leve that woll be so plenteous;
ffor though the bottomles belyes be not ffyllyd with such _refete_,
Yet the saver of sauze may make yt good mete.
_Piers of Fullham_, ll. 80-3, _E. Pop. P._, v. 2, p 5.

l. 842. _breme._

... y schall none pondes with pykes store,
_Breme_, perche, ne with tenche none the more.--_Ibid._ ll. 51-2.

l. 843, _flowndurs._

But now men on deyntees so hem delyte,
To fede hem vpon the fysches lyte,
As _flowndres_, perches, and such pykyng ware;
Thes can no man gladly now-a-day spare
To suffyr them wex vnto resonable age.--_Ibid._ ll. 74-8.

l. 867. _Hose._ For eight pair of _hosen_ of cloth of divers colours, at xiij s. iiij d. the pair; and for four pair “of sokks of fustian” at iij d. the pair (p. 118) ... for making and lyning of vj pair of _hosen_ of puke lyned with cloth of the goodes of the saide Richard, for lynyng of every pair iij s. iiij d. xx s. Wardrobe Accounts of Edw. IV. (ed. Nicolas) p. 120.

l. 879. Combing the head was specially enjoined by the doctors. See A. Borde, Vaughan, &c., below.

l. 915. _Fustian._ March, 1503, ‘for v yerdes _fustyan_ for a cote at vij d. the yerd ij s. xj d.’ Nicolas’s Elizabeth of York, p. 105. See A. Borde, below. ‘Coleyne threde, _fustiane_, and canvase’ are among the ‘commodites ... fro Pruse ibroughte into Flaundres,’ according to the _Libelle_, p. 171,

But tha Flemmyngis amonge these thinges dere
In comen lowen beste bacon and bere:
Thus arn thy hogges, and drynkye wele staunt;
Fare wele Flemynge, hay, horys, hay, avaunt.
(See _n._ p. 131, below.)

A. Borde, in his _Introduction_, makes one of the Januayes (Genoese) say,

I make good treacle, and also _fustian_,
With such thynges I crauft with many a pore man.

l. 941-5. See the extracts from Andrew Borde, W. Vaughan, &c., below.

l. 945. The Motte bredethe amonge clothes tyll that they have byten it a sonder / & it is a maniable worm, and yet it hydeth him in y^e clothe that it can scantly be sene / & it bredethe gladly in clothes that haue ben i{n} an euyll ayre, or in a rayn or myst, and so layde vp without hanging in the sonne or other swete ayre after.

The Operacyon.

The erbes that be bitter & well smelli{n}ge is good to be layde amo{n}ge suche clothes / as the baye leuis, cypres wode. _The Noble Lyfe_ (i. 3.) Pt. i. Cap. c.xlij. sign. i. 3.

l. 969. _Catte._ The mouse hounter or catte is an onclene beste, & a poyson ennemy to all myse / and whan she hath goten [one], she playeth therwith / but yet she eteth it / & y^e catte hath lo{n}ge here on her mouthe / and whan her heres be gone, than hathe she no boldnes / and she is gladli in a warme place / and she licketh her forefete & wassheth therwith her face. Laurens Andrewe, _The Noble Lyfe_ (g. iv.), Part I. cap. c.i.

l. 970, _dogge._ Here is the first part of Laurens Andrewe’s Chapter.

Of the dogge. ca. xxiiij.

The dogge is an onclenly beste / {tha}t eteth so moche that he vomyteth it out & eteth vp agayne / it is lightly angry, and byteth gladly strau{n}ge dogges / he barketh moche / he kn[oweth] his name well / he is hered [all over his b]ody, he loueth his mast[er, and is eselye] lerned to many games / & be night he kepeth the house. There be many hou{n}des {tha}t for the loue of theyr maister they wyll ro{n}ne in their owne dethe / & whan the dogge is seke / he seketh grasse or other erbes / & that he eteth, and heleth himselfe so / and there be many maner of dogges or hou{n}des to hawke & hunt, as grayhou{n}des / braches / spanyellis, or suche other, to hunt hert and hynde / & other bestes of chace & venery, &c. and suche be named ge{n}tyll hou{n}des. The bitche hath mylke .v. or vij. dayes or she litter her whelpes / and that milke is thicker tha{n} any other mylke excepte swynes mylke or hares mylke. fol. c. iv.

l. 970, _Catte._ L. Andrewe says

“Of the Catte. ca. xxv.

The catte is a beste {tha}t seeth sharpe, and she byteth sore / and scratcheth right perylously / & is principall ennemye to rattis & myce / & her colour is of nature graye / and the cause {tha}t they be other wyse colowred, that co{m}methe through chaunge of mete, as it is well marked by the house catte, for they be selden colored lyke the wylde catte. & their flesshe is bothe nesshe & soffte.” _Noble Lyfe_, Part II. c. iv.

l. 983. Bathe. ‘Bathing is harmful to them [who are splenitie] chiefly after meat, and copulation (following) on surfeit ... Let him also bathe himself in sweet water. Without, he is to be leeched and smeared with oil of roses, and with onlayings (or poultices made of) wine and grapes, and often must an onlay be wrought of butter, and of new wax, and of hyssop and of oil; mingle with goose grease or lard of swine, and with frankincense and mint; and when he bathes let him smear himself with oil; mingle (it) with saffron.’ _Leechdoms_, v. 2, p. 245.

l. 987. _Scabiosa_, so named of old tyme, because it is giuen in drinke inwardly, or ointmentes outwardly, to heale scabbes, sores, corrupcion in the stomacke, yea, and is most frend emong all other herbes in the tyme of the Pestilence, to drinke the water with Mithridatum a mornynges ... the flowers is like a Blewe or white thrummed hatte, the stalk rough, the vpper leaues ragged, and the leaues next the grose rootes be plainer. Under whom often tymes, Frogges will shadowe theim selues, from the heate of the daie: hoppyng and plaiyng vnder these leaues, whiche to them is a pleasaunt Tente or pauillion, saieth Aristophanes, whiche maie a plade (= made a play), wherein Frogges made pastime. _Bullein’s Bulwarke_, 1562, or, _The booke of Simples_, fol. xvj. b.

[Transcriber’s Note:
The following note was originally labeled “67/991” (page 67, line
991) and was printed between the notes for l. 280 and l. 300.]

l. 991. Rosemary is not mentioned among the herbs for the bath; though a poem in praise of the herb says:

Moche of this herbe to seeth thu take
In water, and a bathe thow make;
Hyt schal the make lyȝt and joly,
And also lykyng and ȝowuly.

_MS. of C. W. Loscombe, Esq., in Reliquiæ Antiquæ_, i. 196.