Chapter XXIV: Prologue: 1 1 (7)

Furthermore as concernynge your apparell. In wynter, next your shert vse you to [a] weare a petycote of scarlet: your dowb[Fol. E.iv.]let vse at plesure: But I do aduertyse you to [b] lyne your Iacket vnder this fasshyon or maner. Bye you fyne skynnes of whyte lambe & blacke lambe. And let your skyn{n}er cut both y^e sortes of the skynnes in smale peces triangle wyse, lyke halfe a quarell of a glasse wyndowe. And than sewe togyther a [* MS. _a a_] whyte pece and a blacke, lyke a whole quarell of a glasse wyndowe: and so sewe vp togyther quarell wyse as moche as wyll lyne your Iacket: this furre, for holsommes, is praysed aboue sables, or any other fur. Your exteryall aparel vse accordyng to your honour. In som{m}er vse to were a scarlet petycote made of stamell or lynse wolse. In wynter and so{m}mer kepe not your bed to hote, nor bynde it to strayte; [c] kepe euer your necke warme. In somer kepe your necke and face from the sonne; vse to [d] wear gloues made of goote skyn, perfumed with Amber degrece. And beware in sta{n}dyng or lyeng on the [Fol. E.iv.b.] grounde in the reflection of the son{n}e, but be mouable. If thou shalt com{m}on or talke w{i}t{h} any man: [e] stande not styll in one place yf it be vpon y^e bare grou{n}de, or grasse, or stones: but be mouable in suche places. Stande nor syt vpon no stone or stones: Stande nor syt longe barehed vnder a vawte of stone. Also beware that you do not lye in olde cha{m}bres which be not occupyed, [f] specyally suche chambres as myse and rattes and snayles resorteth vnto: lye not in suche chambres, the whiche be depreued cleane from the sonne and open ayre; nor lye in no lowe Chambre, excepte it be boorded. Beware that you [g] take no colde on your feete and legges. And of all weather beware that you do not ryde nor go in great and Impytous wyndes. (_A Compe{n}dyous Regyment or a Dyetary of helth, made in Mou{n}tpylior: Compyled by Andrewe Boorde, of Physicke Doctor._ (Colophon.) Imprinted by me Robert Wyer: Dwellynge at the sygne of seynt Johñ Euangelyst, in S. Martyns Parysshe, besyde Charynge Crosse.)

[Sidenotes:
[a] Wear a scarlet petycote.
[b] Line a jacket with white and black lambskin sewn diamond-wise.
[c] Keep your neck warm.
[d] Wear goatskin gloves.
[e] Don’t stand long on grass or stones.
[f] Don’t sleep in ratty rooms.
[g] Don’t take cold in your feet.]

[Footnote 1-1: Compare what Bulleyn says: --slepe. The night is the best time: the daie is euill: to slepe in the fielde is perilous. But vpon, or in the bedde, liyng firste vpon the right side, untill you make water: then vpon the lefte side, is good. [a]But to lye vpon the backe, with a gaping mouth, is daungerous: and many thereby are made starke ded in their slepe: through apoplexia, and obstruccion of the sinewes, of the places vitalle, animall, and nutrimentalle. _Bullein’s Bulwarke, The booke of the vse of sicke men and medicenes_, fol. lxx. See also Sir John Harrington’s directions from Ronsovius: “They that are in health, must first sleepe on the right side, because the meate may come to the liuer, which is to the stomack as a fire vnder the pot, and thereby is digested. To them which haue but weake digestion, it is good to sleepe prostrate on their bellies, or to [b] haue their bare hands on their stomackes: and to lye vpright on the backe, is to bee vtterly abhorred.” p. 19.

[Sidenotes to Footnote:
[a] How to lie in bed.
[b] Who should put their hands on their stomachs.]]

[Footnote 2: This wenche lay _upright_, and faste slepte. Chaucer. _The Reeves Tale_, l. 4192, ed. Wright.]

[Footnote 3: [a] Fricacion is one of the euacuacions, yea, or clensynges of mankinde, as all the learned affirmeth: that mankinde should rise in the mornyng, and haue his apparell warme, stretchyng foorthe his handes and legges. Preparyng the bodie to the stoole, and then [b] begin with a fine Combe, to kembe the heere vp and down: then with a course warme clothe, to chafe or rubbe the hedde, necke, breast, armeholes, bellie, thighes, &c., and this is good to open the pores. 1562 _Bullein’s Bulwarke_, The booke of the vse of sicke men and medicenes, fol. lxvij. See Vaughan below, No. 2, p. 133.

[Sidenotes to Footnote:
[a] Of Frication [b] and combing the head.]]

[Footnote 4: Drunkards, bench-wislers, that will quaffe untill thei are starcke staring madde like Marche Hares: Fleming-like Sinckars; brainlesse like infernall Furies. Drinkyng, braulyng, tossyng of the pitcher, staryng, pissyng[*], and sauyng your reuerence, beastly spuyng vntill midnight. Therefore let men take hede of dronke{n}nes to bedward, for feare of sodain death: although the Flemishe[†] nacion vse this horrible custome in their vnnaturall watching all the night. _Bullein_, fol. lxix-lxx, see also fol. xj.]

[Footnote 4*: Compare A. Borde of the “base Doche man,” in his
_Introduction_.]

[Footnote 4†:
I am a Flemyng, what for all that
Although I wyll be dronken other whyles as a rat.
A. Borde, _Introduction_.]

* * * * *
* * * *

William Vaughan’s

Fifteen Directions to preserve Health.

(From his _Naturall & Artificial Directions for health_,
1602, p. 57-63.)

Declare vnto mee a dayly dyet, whereby I may liue in health, and not trouble my selfe in Physicke.

(1) I will: first of all in the morning when you are about to rise vp, stretch your self strongly: for thereby the animall heate is somewhat forced into the outward partes, the memorie is quickned, and the bodie strengthened.

(2) Secondarily, rub and chafe your body with the palmes of your hands, or with a course linnen cloth; the breast, back, and belly, gently: but the armes, thighes, and legges roughly, till they seem ruddy and warme.

(3) Euacuate your selfe.

(4) Put on your apparell: which in the summer time must be for the most part silke, or buffe, made of buckes skinne, for it resisteth venime and contagious ayres: in winter your vpper garment must be of cotton or friezeadow.

(5) When you have apparelled your selfe hansomely, combe your head softly and easily with an Iuorie combe: for nothing recreateth the memorie more.

[Sidenotes:
1. Stretch yourself. 2. Rub yourself. 3. Go to stool. 4. Put on
your clothes. 5. Comb your head.]

(6) Picke and rub your teeth: and because I would not haue you to bestow much cost in making dentrifices for them; [a] I will aduertise you by foure rules of importance how to keepe your teeth white and vncorruyt (_sic_), and also to haue a sweete breath. First, wash well your mouth when you haue eaten your meat: secondly, sleepe with your mouth somewhat open. Thirdly, spit out in the morning that which is gathered together that night in the throate: then take a linnen cloth, and rub your teeth well within and without, to take away the fumositie of the meat and the yellownesse of the teeth. For it is that which putrifieth them and infecteth the breath. But least peraduenture your teeth become loose and filthy, I will shew you [b] a water farre better then pouders, which shall fasten them, scoure the month, make sound the gums, and cause the flesh to growe againe, if it were fallen away. Take halfe a glasse-full of vineger, and as much of the water of the mastick tree (if it may easily be gotten) of rosemarie, myrrhe, mastick, bole Armoniake, Dragons herbe, roche allome, of each of them an ounce; of fine cinnamon halfe an ounce, and of fountaine water three glassefulles; mingle all well together and let it boile with a small fire, adding to it halfe a pound of honie, and taking away the scumme of it; then put in a little bengwine, and when it hath sodden a quarter of an houre, take it from the fire, and keepe it in a cleane bottle, and wash your teeth therewithall as well before meate as after; if you hould some of it in your mouth a little while, it doth much good to the head, and sweetneth the breath. I take this water to be [c] better worth then a thousand of their dentifrices.

[Sidenotes:
6. Clean your teeth.
[a] (How to keep the teeth sound and the breath sweet. [b] Use
Vaughan’s Water made after this recipe. [c] It’s better than
1000 Dentrifices.)]

(7) Wash your face, eyes, eares and hands, with fountaine water. I have knowne diuers students which vsed to bathe their eyes onely in well water twise a day, whereby they preserued their eyesight free from all passions and bloudsheds, and sharpened their memories maruaylously. You may sometimes bathe your eyes in rosewater, fennell water, or eyebright water, if you please; but I know for certaintie, that you neede them not as long as you vse good fountaine water. Moreouer, least you by old age or some other meanes doe waxe dimme of sight, I will declare vnto you, [a] the best and safest remedie which I knowe, and this it is: Take of the distilled waters of verueine, bettonie, and fennell one ounce and a halfe, then take one ounce of white wine, one drachme of Tutia (if you may easilie come by it) two drachmes of sugarcandy, one drachme of Aloes Epatick, two drachmes of womans milke, and one scruple of Camphire: beat those into pouder, which are to be beaten, and infuse them together for foure and twenty houres space, and then straine them, and so vse it when you list.

[Sidenotes:
7. Wash. [a] The best remedy for dim sight.]

(8) When you haue finished these, say your morning prayers, and desire God to blesse you, to preserue you from all daungers, and to direct you in all your actions. For the feare of God (as it is written) is the beginning of wisedome: and without his protection whatsoeuer you take in hand, shall fall to ruine. Therefore see that you be mindfull of him, and remember that to that intent you were borne, to weet, to set foorth his glorie and most holy name.

(9) Goe about your businesse circumspectly, and endeauour to banish all cares and cogitations, which are the onely baits of wickednesse. [a] Defraud no man of his right: for what measure you giue vnto your neighbour, that measure shall you receiue. And finally, imprint this saying deepely in your mind: A man is but a steward of his owne goods; wherof God one day will demaund an account.

[Sidenotes:
8. Say your Prayers. 9. Set to work. [a] Be honest.]

(10) Eate three meales a day vntill you come to the age of fourtie yeares: as, your breakefast, dinner, and supper; yet, that betweene breakefast and dinner there be the space of foure houres, and betwixt dinner and supper seauen houres: the breakfast must be lesse then dinner, and the dinner somewhat lesse then supper.

[Sidenote:
10. Eat only three meals a day.]

[a] In the beginning of meales, eate such meates as will make the belly soluble, and let grosse meats be the last. Content your selfe with one kind of meate, for diuersities hurt the body, by reason that meats are not all of one qualitie: Some are easily digested, others againe are heauy, and will lie a long time vpon the stomack: also, the eating of sundrie sorts of meat require often [b] pottes of drinke, which hinder concoction; like as we see often putting of water into the meat-potte to hinder it from seething. Our stomack is our bodies kitchin, which being distempered, how can we liue in temperate order: drinke not aboue foure times, and that moderately, at each meale: least the belly-God hale you at length captiue into his prison house of gurmandise, where you shall be afflicted with as many diseases as you haue deuoured dishes of sundry sorts. [c] The cups whereof you drinke, should be of siluer, or siluer and gilt.

[Sidenotes:
[a] Eat light food before heavy. [b] Drink hinders digestion.
[c] Use silver cups.]

(11) Labour not either your mind or body presently after meales: rather sit a while and discourse of some pleasant matters: when you haue ended your confabulations, wash your face and mouth with cold waters, then go to your chamber, and make cleane your teeth with your tooth-picker, which should be either of iuorie, silver, or gold. Watch not too long after supper, but depart within two hours to bed. But if necessitie compell you to watch longer then ordinary, then be sure to augment your sleepe the next morning; that you may recompence nature, which otherwise through your watching would not a little be impaired.

[Sidenote:
11. Don’t work directly after meals, but talk, wash, and clean
your teeth.]

(12) Put of your clothes in winter by the fire side: and cause your bed to bee heated with a warming panne: vnless your pretence bee to harden your members, and to apply your selfe vnto militarie discipline. This outward heating doth wonderfully comfort the inward heat, it helpeth concoction, and consumeth moisture.

[Sidenote:
12. Undress by the fire in winter.]

(13) Remember before you rest, to chew down two or three drachmes of mastick: for it will preserue your body from bad humours.

(14) Pray feruently to God, before you sleepe, to inspire you with his grace, to defend you from all perils and subtelties of wicked fiends, and to prosper you in all your affaires: and then lay aside your cares and businesse, as well publicke as priuate: for that night, in so doing, you shall slepe more quietly. Make water at least once, and cast it out: but in the morning [a] make water in an vrinal: that by looking on it, you may ghesse some what of the state of your body. Sleep first on your right side with your mouth open, and [b] let your night cappe haue a hole in the top, through which the vapour may goe out.

(15) In the morning remember your affayres, and if you be troubled with rheumes, as soone as you haue risen, vse diatrion piperion, or eate white pepper now and then, and you shall be holpen.

FINIS.

[Sidenotes:
13. Before bed, chew Mastic, and 14. Pray to God. [a] Look at your
water in a Urinal. [b] Have a hole in your nightcap. 15. Against
rheums, eat white pepper.]

* * * * *
* * * *

The Dyet for every Day.

(FROM

Sir John Harington’s ‘Schoole of Salerne,’
2nd part.
The Preservation of Health, or a Dyet for the Healthfull Man,
1624, p. 358.)

. . first I will begin with the dyet for every day.

In the beginning when you arise from the bed, [a] extend forth all your members, for by this meanes the _animal_ spirits are drawne to the outward members, the [* Page 36.] braine is made subtill, & the body strengthened. Then [b] rub the whole body somewhat with the palmes, the brest, back and belly gently, but the armes and legs with the hands, either with warm linnen: [c] next, the head is to be scrubbed fro{m} the forepart to the hinderpart very lightly. After you are risen, I will that you [d] defend with all care and diligence your head, necke, and feet, from all cold in the morning; for there is no doubt, but in the morning and euening the cold doth offend more, then it doth about noone tide, by reason of the weaknes of the Sun-beames. [e] Put on your clothes neat and cleane: in the Summer season, first wash with cleane pure water, before described; [f] but in the Winter season sit somewhat by the fire, not made with turfe or stinking coale, but with oake or other wood that burneth cleare, for our bodies are somewhat affected with our clothes, and as strength is increased by the vse of meat and drinke, and our life defended and preserued; and so our garments doe conserue the heat of our hodies, and doe driue away colds: so that as diet and apparel may seeme alike, so in either of them a like diligence is to be preferred.

[Sidenotes:
[a] Stretch your limbs, [b] rub your body [c] and head; [d] protect
yourself from cold; [e] dress, washing in Summer, [f] warming
yourself in Winter.]

[a] In the Summer-time I chiefly commend garments [Page 37.] of Harts-skinnes, and Calues-skins, for the Hart is a creature of long life, and resisteth poyson and Serpents; therefore I my selfe vse garments of the like sort for the winter season, also neuerthelesse lined with good linnen. Next I doe iudge it not to bee much amisse to vse garments of Silke or Bombace, or of purple: also of Martyn or [b] Wolfe-skinnes, or made of Fox skinnes, I suppose to be good for the winter; notwithstanding in the time of Pestilence, apparell of Silke and skinnes is condemned, because it doth easily admit and receiue the contagious ayre, and doth retain it long. After the body is well clothed, [c] kembe your head wel with an Iuory comb, from the forehead to the backe-part, drawing the comb some forty times at the least; then [d] wash all the instruments of the sences, as the eies, the ears, the nostrils, the mouth, the tongue, the teeth, and all the face with cold water; and the eyes are not only to be washed, but being open plainly, immerg’d: and [e] the gumme and foulnes of the eie-lids that do there stick, to remoue; somtimes also to besprinkle the water with Rose-water or Fenel-water, also [f] rubb the neck well with [* Page 38.] a linnen napking somewhat course, for these things doe confirme the whole body; it maketh the mind more cheerefull, and conserueth the sight. In this place it pleaseth me to adioyne some Dentifrices or clensers of teeth, waters not only to make the teeth white, but also to conserue them, with some medicines also to conserue the sight.....

[Sidenotes:
[a] In Summer wear deer’s and calves’ skins, [b] in Winter, wolf
and fox skins. [c] Comb your head 40 times, [d] wash your face,
[e] clean your eyelids, [f] rub your neck well.]

* * * * *
* * * *

On Rising, Diet, and Going to Bed.

(FROM

Sir John Harington’s ‘Schoole of Salerne,’
2nd part.

The Preservation of Health, or a Dyet for the Healthfull Man,
1624, p. 358.)

Also to prosecute our former purpose, [a] when you arise in the morning, to auoyd all superfluities, as well by vrine as by the belly, which doe at the least euery day. Auoid also from the nostrils and the lungs all filthy matter, as wel by clensing, as by spittle, and [b] clense the face, head, and whole body; & loue you to be cleane and wel apparelled, for from our cradles let vs abhor vncleannes, which neither nature or reason can endure. Whe{n} you haue done these things, remember to [c] powre foorth your prayers vnto God with a cleare voice, that the day may be happy and prosperous vnto you, that God may direct your actions to the glory of his name, the profit of your country, & the conseruation of your bodies. Then [d] walke ye gently, and [e] what excrements soeuer do slip down to the inferiour parts, being excited by [* Page 42.] naturall heate, the excretion thereof shall the better succeed.

[Sidenotes:
[a] On rising, empty your bladder and belly, nose and lungs.
[b] Cleanse your whole body.
[c] Say your Prayers.
[d] Walk gently, [e] go to stool.]

As for your businesses, whether they be publike or priuate, let them be done with a certaine honesty; then afterwards let your hunting iourneyes bee performed; [a] apply your selues to studie and serious businesse the houres of the fore-noone, and so likewise in the after-noone, till twoor three houres before supper: [b] alwaies in your hands vse eyther Corall or yellow Amber, or a Chalcedonium, or a sweet Pommander, or some like precious stone to be worne [c] in a ring vpon the little finger of the left hand: haue in your rings eyther a Smaragd, a Saphire, or a Draconites, which you shall beare for an ornament: for in stones, as also in hearbes, there is great efficacie and vertue, but they are not altogether perceived by vs: [d] hold sometime in your mouth eyther a Hyacinth, or a Crystall, or a Granat, or pure Gold, or Siluer, or else sometimes pure Sugar-candy. For _Aristotle_ doth affirme, and so doth Albertus Magnus, that a Smaragd worne about the necke, is good against the Falling-sicknes: for [e] surely the vertue of an hearbe is great, but much more the vertue of a precious [* Page 43.] stone, which is very likely that they are endued with occult and hidden vertues.

[Sidenotes:
[a] Work in the forenoon. [b] Always wear a precious stone
[c] in a ring; [d] hold a crystal in your mouth; [e] for the
virtue of precious stones is great.]

[a] Feede onely twice a day, when yee are at mans age: neuerthelesse to those that are subiect to choller, it is lawfull to feede often: beginne alwayes your dinner and supper with the more liquid meates, sometimes with drinkes. [b] In the time betweene dinner and supper, abstain altogether from cups, vnlesse necessitie or custome doe require the same: notwithstanding the same custome being so vitious, must be by little and little changed.

[c] I would not that you should obserue a certaine houre, either for dinners or suppers, as I haue sufficiently told you before, lest that daily custome should be altered into nature: and after this intermission of this custome of nature, hurt may follow; for custome doth imitate nature, and that which is accustomable, the very same thing is now become naturall.

[Sidenotes:
[a] Eat only twice a day. [b] Don’t drink between dinner and
supper. [c] Don’t have one fixed hour for your meals.]

Take your meate in the hotte time of Summer in cold places, but [a] in the Winter let there bee a bright fire, and take it in hotte places, your parlors or Chambers being first purged and ayred with suffumigations, which I would not haue you to [* Page 44.] enter before the suffumigation bee plainely extinct, lest you draw the fume by reason of the odour.

And seeing one and the same order of diet doth not promiscuously agree with all men, take your meate in order, as is before said, and [b] sometimes also intermit the vse of meats for a whole day together, because through hunger, the faults of the stomacke which haue beene taken eyther by much drinking or surfetting, or by any other meanes, may be depelled and remoued.

By this meanes also your bodies shall be better accustomed to endure and suffer hunger and fasting, eyther in iourneyes or wars. [c] Let your suppers bee more larger then your dinners, vnlesse nightly diseases or some distilations doe afflict you.

[Sidenotes:
[a] In Winter eat in hot well-aired places. [b] Fast for a day
now and then. [c] Eat more at supper than dinner.]

[a] After meat taken, neither labour in body nor mind must be vsed, and wash the face and mouth with cold water, clense the teeth either with Iuory, or a Harts horne, or some picker of pure siluer or gold.

After your banquets, [b] passe an houre or two in pleasant talkes, or walke yee very gently and soberly, [c] neither vse much watchings long in the night, but the space of two howres goe to your bed; but if honest [* Page 45.] businesse doe require you to watch, then sleepe afterwards so much the longer, that your sleepe may well recompence your former watchings. [d] Before that you go to your bed, [e] gently smooth down your head, armes, and shoulders, the back and all the body, with a gentle and soft rubbing, vnlesse you meane to do it in the morning to mooue distribution, whose time is best to be done in the morning.

[Sidenotes:
[a] After meals, wash your face, and clean your teeth, [b] chat
and walk soberly. [c] Don’t sit up late. [d] Before bed, [e] rub
your body gently.]

[a] In the Winter, sitting by the fire, put off your garments, and dry your feet by the fire, neuerthelesse auoyd the heat and the smoke, because it is very hurtfull both to the lungs, and the eyes.

In the Winter time, [b] warme well your garments at the fire, and warm the linings of the same, for it helpeth concoction, and remoueth all humidity and moysture. But my father did not allow of this custome, warning men of strength, and those that are borne for the Common-wealth, not to accustom themselves to such kind of softnesse, which doe weaken our bodies. Also [c] when you put off your garments to go to bed, then put away all your cogitations, & lay them aside, whether they be publike or priuate, for when all your [* Page 46.] members be free from all cares, you shall then sleep the quieter, concoction and the other naturall actions shall best be performed.

But [d] in the morning when you rise againe, resume to your selues your former dayes thoughts and cares; for this precept my Father had often in his mouth, therfore I deliuer it vnto you as the more worthy of your obseruation.

[Sidenotes:
[a] Undress by a fire in Winter, [b] and warm your garments well.
[c] Put off your cares with your clothes, [d] and take them up
again in the morning.]

* * * * *
* * * *

Recipes.

[_From Harleian MS._ 5401, _ab._ 1480-1500 A.D.]

FRUTURS. (page 194 or fol. 69 b.)

R{ecipe} [1] þe cromys of whyte brede, & swete apyls, & ȝokk{is} of egg{is}, & bray þa{m} wele, & temp{er} it w{i}t{h} wyne, & make it to sethe; & when it is thyk, do þ{er}-to gode spyces, gyng{er} & gali{n}gay & canyll & clows, & s{erve} it forth{e}. (See also _Liber Cure Cocorum_, p. 39-40.)

FRUTURS OF FYGIS. (p. 197 or fol. 98.)

R{ecipe} & make bature of flour{e}, ale, pep{er} & saferon, w{i}t{h} oþ{er} spices; þan cast þa{m}[2] in to a frying pann w{i}t{h} bat{ur}, & ole, & bake þa{m} & s{erve}. (See another recipe in _Household Ordinances_, p. 450, under the head “Turtelettys of Fruture.”)

IUSSELL. (p. 198 or fol. 98 b.)

R{ecipe} brede gratyd, & egg{is}; & swyng þa{m} to-gyder{e}, & do þ{er}to sawge, & saferon, & salt; þan take gode broth{e}, & cast it þ{er}-to, & bole it enforesayd, & do þ{er}-to as to charlete &c. (See also _Liber Cure Cocorum_, p. 11; Jussel of Flesh, _Household Ordinances_, p. 462; Jussel enforsed, p. 463; Jussel of Fysshe, p. 469.)

MAWMENY. (p. 201 or fol. 100.)

R{ecipe} brawne of Capons or of he{n}nys, & dry þa{m} wele, & towse þa{m} small{e}; þan take thyk mylk of almonds, & put þe saide brawñ þ{er}-to, & styr it wele ou{er} þe fyre, & seson it w{i}t{h} sug{er}, & powd{er} of Canell{e}, w{i}t{h} mase, quibibs, & anneys in co{n}fete, & s{erve} it forth{e}. (See also the recipe “For to make momene” in _Liber Cure Cocorum_, p. 26; for “Mawmene for xl. Mees” in _Household Ordinances_, p. 455; and “Mawmene to Potage,” p. 430.)

FRETOURE. (_Harl. MS._ 276.)

+Vyaunde leche. L.iiii.+

+Fretoure+ Take whete Floure, Ale, Ȝest, Safroun, & Salt, & bete alle to-gederys as þikke as þ{o}u schuldyst make oþ{er} bature in fleyssche tyme, & þan take fayre Applys, & kut hem in maner of Fretourys, & wete hem in þe bature vp on downe, & frye hem in fayre Oyle, & caste hem in a dyssche, & caste Sugr{e} þer-on, & serue forth. [The recipe for “Tansye” is No. l.vi.]

Recipes.

[_From Harl. MS._ 279, _ab._ 1430-40 A.D.
_A pretty MS. that ought to be printed._]

+Potage dyuers .lxiij.+ (fol. 15 a.)

+Harys in cyueye.+ Take Harys, & Fle hem, & make hem clene, an hacke hem in gobettys, & sethe hem in Watere & Salt a lytylle; þan take Pepyr, an Safroun, an Brede, y-grounde y-fere, & temper it wyth Ale. þan take Oynonys & Percely y-mynced smal to-gederys, & sethe hem be hem self, & afterward take & do þer-to a porcyon of vynegre, & dresse in. (See also the recipe for “Harus in Cyue” in _Liber Cure Cocorum_, p. 21, & that for “Conyngus in cyue” p. 20. _Chive_ is a kind of small onion.)

+.lxxiii.+ (fol. 16 a.)

+Conyngys in cyveye.+ Take Conyngys, an fle hem & seþe hem, & make lyke þou woldyst make a sewe, saue alle to-choppe hem, & caste Safroun & lyer þer-to, & Wyne. (See also “Conyngus in cyue” in _L. C. C._, p. 20; and “Conynges in Cyue” in _Household Ordinances_, p. 434.)

+xv.+ (fol. 39 b.)

+Doucettes.+ Take Creme a gode cupfulle, & put it on a straynoure, þanne take ȝolkys of Eyroun, & put þer-to, & a lytel mylke; þen strayne it þrow a straynoure in-to a bolle; þen take Sugre y-now, & put þer-to, or ellys hony for defaute [fol. 40.] of Sugre; þan coloure it w{i}t{h} Safroun; þan take þin cofyns, & put it in þe ovynne lere, & lat hem ben hardyd; þan take a dyssshe y-fastenyd on þe pelys ende, & pore þin comade in-to þe dyssche, & fro þe dyssche in-to þe cofyns; & whan þey don a-ryse Wel, teke hem out, & serue hem forth.

+xxxvij.+ (fol. 43 b.)

+Doucettes.+ Take Porke & hakke it smal, & Eyroun y-mellyd to-gederys, & a lytel Milke, & melle hem to-gederys w{i}t{h} Hony & Pepir, & bake hem in a cofyn, & serue forth.

+xxxviij.+

+Doucettes a-forcyd.+ Take Almaunde Milke & ȝolkys of Eyroun y-mellid to-gederys, Safroun, Salt, & Hony: dry þin cofyn, & ley þin Maribonys þer-on, & s{erue} f{orth}.

[Footnote 1: The þ is always y in Harl. 5401.]

[Footnote 2: that is, the figs.]

* * * * *
* * * *

Errata (noted by transcriber):

Andrewe:
++Aaurata is a fysshe in the see
[_text unchanged: each paragraph in original has large display
capital followed by capital second letter of word_]
Cap. lxvij.
[_text unchanged: error for lxxij?_]
Cap. lxxix. ... as Phisiologua saith
[_text unchanged: error for ’Phisiologus’?_]

Vaughan, Fifteen Directions:
one drachme of Tutia [_Tntia_]

Harington, On Rising, Diet, and Going to Bed:
till twoor three houres / before supper [_spacing unchanged_]

Recipes:
þan take a dyssshe y-fastenyd [_text unchanged_]

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

The Boke of Keruynge.

[Transcriber’s Note:

Sidenotes, generally marked with lower-case letters [a] [b], are grouped after each section. Those that began with numbers in the original text are marked with bracketed numerals [1] [2]. There are no numbered footnotes in this selection. Textnotes have been marked with capital letters and grouped at the end, after the editor’s Notes. Headnotes are interlaced with the table of contents; they will also appear in their original locations in the text.

Apart from notes and their references, all bracketed text is in the original.]

The

Boke of Keruynge,

[that is to say,

The boke of Seruyce & Keruynge and Sewynge
& all Maner of Offyce in his kynde
vnto a Prynce or ony other Estate,
& all the Feestes in the yere.]

Enprynted by Wynkyn de Worde at London in
Flete Strete at the sygne of the Sonne. The
yere of our Lorde God. M.CCCC.xiij.

[and now reprinted, 1867.]

CONTENTS.

(_From the Headings in the Text, &c._)

PAGE
Termes of a Keruer 151
Butler and Panter (Yoman of the Seller and Ewery) 152
[Headnote: THE BUTLER AND PANTER’S DUTIES.]
The Names of Wynes 153
For to make Ypocras 153
[Headnote: FOR TO MAKE YPOCRAS, AND LAYE THE CLOTH.]
To laye the Clothe 154
[Headnote: HOW TO WAIT AT TABLE.]
To wrappe your Soueraynes Brede stately 155
Of the Surnape 155
Sewynge of Flesshe, & Seruyce (Succession of Dishes) 156
[Headnote: SEWYNGE OF FLESSHE.]
The Keruynge of Flesshe, & Seruyce (How to carve) 157
[Headnote: KERUYNGE OF FLESSHE.]
Sauces for all maner of Fowles 159
[Headnote: SAUCES FOR FOWLES.]
Feestes and Seruyce from Eester vnto Whytsondaye 160
[Headnote: FEESTES AND SERUYCE.]
Keruyng of all maner of Fowles 161
[Headnote: KERUYNG OF ALL MANER OF FOWLES.]
Of the First & Second Courses, & the Sauces for them 163
Feestes and Seruyce from the feest of
Saynt Iohn the Baptist vnto Myghelmasse 164
[Headnote: THE SERVICE FROM MIDSUMMER TO CHRISTMAS.]
Feestes and Seruyce from the feest of Saynt Myghell
vnto the feest of Chrystynmasse 164
Of the skin & wholesomeness of certain Birds 165
Sewynge of Fysshe 166
[Headnote: SEWYNGE OF FYSSHE.]
Keruynge of Fysshe 166
[Headnote: KERUYNGE OF FYSSHE.]
Sauces for all maner of Fysshe 168
[Headnote: SAUCES FOR FYSSHE.]
The Chaumberlayne 168
[Headnote: THE CHAUMBERLAYNE.]
Of the Marshall and the Vssher 170
[Headnote: OF THE MARSHALL AND THE VSSHER.]
Notes 173

[Fol. A 1.] The Boke of Keruynge.

[Fol. A 1b.] ¶ Here begynneth the boke of keruynge and sewynge / and all the feestes in the yere, for the seruyce of a prynce or ony other estate, as ye shall fy{n}de eche offyce, the seruyce accordynge, in the boke folowynge.

[Sidenote:
_The Book of Carving and Arranging; and the Dishes for all the
Feasts in the year._]

¶ Termes of a Keruer.

++Breke that dere
[a] lesche y^t brawne
rere that goose
lyft that swanne
sauce that capon
[b] spoyle that henne
frusshe that chekyn
[c] vnbrace that malarde
vnlace that cony
dysmembre that heron
dysplaye that crane
dysfygure that pecocke
vnioynt that bytture
[d] vntache that curlewe
alaye that fesande
wynge that partryche
wynge that quayle
mynce that plouer
thye that pegyon
[e] border that pasty
thye that wodcocke
[f] thye all maner of small byrdes
tymbre that fyre

tyere that egge
chyne that samon
strynge that lampraye
[g] splatte that pyke
sauce that playce
sauce that tenche
splaye that breme
syde that haddocke
tuske that barbell
culpon that troute
[h] fynne that cheuen
transsene that ele
traunche that sturgyon
vndertraunche y^t purpos
tayme that crabbe
[i] barbe that lopster

¶ Here hendeth the goodly termes.

[Sidenotes:
Terms of a Carver:
[a] Slice brawn, [b] spoil a hen, [c] unbrace a mallard,
[d] untache a curlew, [e] border a pasty, [f] thigh small birds,
[g] splat a pike, [h] fin a chub, [i] barb a lobster]

[Headnote: THE BUTLER AND PANTER’S DUTIES.]

¶ Here begynneth
Butler and Panter.

[a] ++Thou shalte be Butler and Panter all the fyrst yere / and ye muste haue thre pantry knyues / one knyfe to square tre{n}choure loues / an other to be a [Fol. A ii.] chyppere / the thyrde shall be sharpe to make smothe tre{n}choures / than chyppe your soueraynes brede hote, and all other brede let it be a daye olde / housholde brede thre dayes olde / [b] trenchour brede foure dayes olde / than loke your salte by whyte and drye / the planer made of Iuory, two inches brode & thre inches longe / & loke that youre salte seller lydde touche not the salte / tha{n} loke your table clothes, towelles, and napkyns, be fayre folden in a cheste or ha{n}ged vpon a perche / than loke your table knyues be fayre pullysshed, & your spones clene / [c] than loke ye haue two tarryours, a more & a lesse, & wyne cannelles of boxe made accordynge / a sharpe gymlot & faucettes. And whan ye sette a pype on broche, do thus / set it foure fynger brede aboue y^e nether chyme vpwardes aslaunte / and than shall y^e lyes neuer a-ryse. [d] Also loke ye haue in all seasons[A] butter, chese, apples, peres, nottes, plommes, grapes, dates, fygges & raysyns, compost, grene gynger and chardequynce. Serue fastynge butter, plommes, damesons, cheryes, and grapes, after mete, peres, nottes, strawberyes, hurtelberyes, & hard chese. Also brandrels or pepyns with carawey in confetes. After souper, rost apples & peres, with blaunche poudre, & harde chese / [e] be ware of cowe creme, & of good strawberyes, hurtelberyes, Iouncat, for these wyll make your souerayne seke but he ete harde chese / [f] harde chese hath these operacyo{n}s / it wyll kepe y^e stomacke open / butt{er} is holsome fyrst & last, for it wyll do awaye all poyso{ns} / [g] mylke, creme, & Iouncat, they wyll close the mawe, & so dooth a posset / therfore ete harde chese, & drynke romney modo{n} / beware of grene sallettes & rawe fruytes, for they wyll make your sourayne seke / therfore set no mo-[Fol. A ii.b.]che [h] by suche metes as wyll set your tethe on edge; therfore ete an almonde & harde chese / but ete non moche chese without romney modon. Also yf dyuers dry{n}kes, yf theyr fumosytees haue dyspleased your souerayne, [i] let hy{m} ete a rawe apple, and y^e fumosytees wyll cease: mesure is a mery mene & it be well vsed / abstyne{n}ce is to be praysed wha{n} god therwith is pleased. [k] Also take good hede of your wynes euery nyght with a candell, bothe rede wyne and swete wyne, & loke they reboyle nor leke not / & wasshe y^e pype hedes euery nyght w{i}t{h} colde water / & loke ye haue a chynchynge yron, addes, and lynen clothes, yf nede be / [l] & yf the[y] reboyle, ye shall knowe by the hyssynge / therfore kepe an empty pype with y^e lyes of coloured rose, & drawe the reboyled wyne to y^e lyes, & it shal helpe it. Also yf your swete wyne pale, drawe it in to a romney vessell for lessynge.

[Sidenotes:
[a] The Butler has 3 knives: 1. a squarer, 2. a chipper,
3. a smoother. [b] Trencher-bread must be 4 days old; the
Salt-Planer of ivory; table cloths kept in a chest, or hung on a
perch. [c] To broach a Pipe, have 2 augers, funnels, and tubes,
and pierce the Pipe 4 inches from the bottom. [d] Always have
ready fruits and hard cheese. [e] Beware of cow cream. [f] Hard
cheese is aperient, and keeps off poison. [g] Milk and Junket
close the Maw. [h] For food that sets your teeth on edge, eat an
almond and hard cheese. [i] A raw apple will cure indigestion.
[k] See every night that your wines don’t boil over or leak.
[l] You’ll know their fermenting by their hissing.]

¶ Here foloweth the names of wynes.

¶ Reed wyne / whyte wyne / clared wyne / osey / capryke / ca{m}polet / renysshe wyne / maluesey / bastarde / tyer, romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and ypocras.

[Sidenotes:
_Names of Wines_
Campolet, Rhenish, &c]

[Headnote: FOR TO MAKE YPOCRAS, AND LAYE THE CLOTH.]

[Headnote: HOW TO WAIT AT TABLE.]

For to make ypocras.

¶ [a] Take gy{n}ger / peper / graynes / canell / synamon / suger and tornsole / than loke ye haue fyue or syxe bagges for your ypocras to renne in, & a perche that your renners may ren on / than muste ye haue .vi. peautre basyns to stande vnder your bagges / than loke your spyce be redy / & your gynger well pared or it be beten [Fol. A iii.] to poudre / [b] than loke your stalkes of synamon be well coloured; & swete canell is not so gentyll in operacyon; synamon is hote and drye / graynes of paradico[B] be{n} hote and moyste / gynger / graynes / longe peper / and suger, ben hote and moyst / synamo{n} / canell, & rede wyne, ben hote and drye / tornsole is holsome / for reed wyne colourynge. Now knowe ye the proporcyons of your ypocras / [c] than bete your poudres eche by themselfe, & put them in bladders, & hange your bagges sure, that no bage touche other / but let eche basyn touche other; let the fyrste basyn be of a galon, and eche of the other of a potell / than put in your basyn a galo{n} of reed wyne, put thereto your poudres, and styre them well / than put them in to the fyrste bagge, and let it renne / than put them in to the seconde bagge / than take a pece in your hande, and assaye yf it be stronge of gynger / and alaye it with synamon / and it be stro[{n}]ge of synamon / alaye it with suger / and loke ye lette it renne thrughe syxe renners / & your ypocras shall be the fyner / than put your ypocras in to a close vessell, and [d] kepe the receyte / for it wyll serue for sewes / than serue your souerayne with wafers and ypocras. [e] Also loke your composte be fayre and clene / and your ale fyue dayes olde or men drynke it / tha{n} kepe your hous of offyce clene, & be curtoys of answere to eche persone, and loke ye gyue no persone noo dowled drynke / for it wyll breke y^e scabbe. [f] And whan ye laye the clothe, wype y^e borde clene with a cloute / than [g] laye a cloth, a couche, it is called, take your felawe that one ende, & holde you that other ende, than drawe the clothe straught, the bought on y^e vtter edge / take the vtter parte, & hange it euen / than take the thyrde clothe, and lay y^e bought on the inner [Fol. A iii.b.] edge / and laye estat with the vpper parte halfe a fote brode / than [h] couer thy cupborde and thyn ewery with the towell of dyaper / than take thy towell about thy necke, and laye that one syde of y^e towell vpon thy lefte arme / and there-on laye your soueraynes napkyn / and laye on thyn arme seuen loues of brede, with thre or foure trenchour loues, with the ende of y^e towell in the lefte hande, as the maner is / than [i] take thy salte seller in thy lefte hande, and take the ende of y^e towell in your ryght hande to bere in spones and knyues / than [k] set your salt on the ryght syde where your souerayne shall sytte, and on y^e lefte syde the salte set your trenchours / than [l] laye your knyues, & set your brede, one lofe by an other / your spones, and your napkyns fayre folden besyde your brede / than couer your brede and trenchoures, spones and knyues / & at euery ende of y^e table set a salte seller with two treachour [C] loues / [m] and yf ye wyll wrappe your soueraynes brede stately, ye muste [n] square and proporcyon your brede, and se that no lofe be more than an other / and than shall ye make your wrapper man[er]ly / than take a towell of reynes of two yerdes and an halfe, and take the towell by y^e endes double, and laye it on the table / than take the ende of y^e bought a handfull in your hande, and wrappe it harde, and laye the ende so wrapped bytwene two towelles; vpon that ende so wrapped, lay your brede, botom to botom, syxe or seuen loues / than set your brede manerly in fourme / and whan your soueraynes table is thus arayed, [o] couer all other bordes with salte, trenchoures, & cuppes. [p] Also so[D] thyn ewery be arayed with basyns & ewers, & water hote & colde / and se’ ye haue napkyns, cuppes, & spones / & se your pottes for wyne [Fol. A 4.] and ale be made clene, and [q] to y^e surnape make ye curtesy with a clothe vnder a fayre double napry / tha{n} take þe towelles ende nexte you / & the vtter ende of the clothe on the vtter syde of the table, & holde these thre endes atones, & folde them atones, that a plyte passe not a fote brode / than laye it euen there it sholde lye. [r] And after mete wasshe with that that is at y^e ryghte ende of the table / ye muste guyde it out, and the marshall must conuey it / and loke on eche clothe the ryght syde be outwarde, & drawe it streyght / than must ye reyse the vpper parte of y^e towell, & laye it w{i}t{h}-out ony gronynge / and at euery ende of y^e towell [s] ye must conuey halfe a yerde that y^e sewer may make estate reuerently, and let it be. [t] And whan your souerayne hath wasshen, drawe y^e surnape euen / than bere the surnape to the myddes of the borde & take it vp before your souerayne, & bere it in to y^e ewery agayne. [v] And whan your souerayne it[E] set, loke your towell be aboute your necke / than make your souerayne curtesy / than vncouer your brede & set it by the salte & laye your napkyn, knyfe, & spone, afore hym / than knele on your knee tyll the purpayne passe eyght loues / & loke ye set at y^e endes of y^e table foure loues at a messe / and se that euery persone haue napkyn and spone / [x] & wayte well to y^e sewer how many dysshes be couered; y^e so many cuppes couer ye / than serue ye forth the table manerly y^t euery man may speke your curtesy.

[Sidenotes:
_To make Ypocras._
[a] Take spices; put 6 bags on a perch, 6 pewter basins under,
ginger and cinnamon. [b] (Of the qualities of spices.) [c] Pound
each spice separately, put ’em in bladders, and hang ’em in your
bags, add a gallon of red wine to ’em, stir it well, run it
through two bags, taste it, pass it through 6 runners, and put it
in a close vessel. [d] Keep the dregs for cooking. [e] Have your
Compost clean, and your ale 5 days old, but not dead.
[f] _To lay the Cloth._
[g] Put on a _couch_, then a second cloth, the fold on the outer
edge; a third, the fold on the inner edge. [h] Cover your
cupboard, put a towel round your neck, one side lying on your left
arm; on that, 7 loaves of eating bread and 4 trencher loaves. [i]
In your left hand a saltcellar, in your right the towel. [k] Set
the saltcellar on your lord’s right, and trenchers on the left of
it. [l] Lay knives, bread, spoons, napkins, and cover ’em up.
[m] _To wrap your Lord’s bread stately._
[n] Square the loaves; take a Reynes towel 2½ yards long by the
ends; put it on the table, pinch up a handful of one end, and lay
it between 2 towels, and on it lay your 6 or 7 loaves bottom to
bottom. [o] Put salt, cups, &c., on the other tables. [p] See that
your _Ewery_ is properly supplied, and your ale-pots kept clean.
[q] _To arrange the Surnape._
Put a cloth under a double towel, hold 3 ends together, fold them
in a foot-broad pleat, and lay it smooth. [r] After washing, the
Marshal must carry the surnape out. [s] Leave out half a yard to
make estate. [t] When your lord has washed, remove the Surnape.
[v] When he is seated, salute him, uncover your bread, kneel on
your knee till 8 loaves are served out (?) [x] Provide as many
cups as dishes.]

[Headnote: SEWYNGE OF FLESSHE.]

¶ Here endeth of the Butler and Panter, yoman of the seller and ewery.
And here foloweth sewynge of flesshe.

[Fol. A 4b.] ++The [a] sewer muste sewe, & from the borde conuey all maner of potages, metes, & sauces / & euery daye comon with the coke, and vndersta{n}de & wyte how many dysshes shall be, and speke with the panter and offycers of y^e spycery for fruytes that shall be ete{n} fastynge. Than goo to the borde of sewynge, and se ye haue offycers redy to conuey, & seruauntes for to bere, your dysshes. Also yf marshall, squyers, and seruauntes of armes, bo[F] there, tha{n} serue forth your souerayne withouten blame.

[Sidenote:
_ewynge of_]

¶ Seruyce.

¶ [1] Fyrste sette ye forthe mustarde and brawne, potage, befe, motton stewed. [2] Fesande / swanne / capon / pygge, venyson bake / custarde / and leche lombarde. [3] Fruyter vaunte, with a subtylte, two potages, blau{n}che ma{n}ger, and gelly. [4] For standarde, venyson roste, kydde, fawne & cony / bustarde, storke, crane, pecocke with his tayle, hero{n}sewe, bytture, woodcocke, partryche, plouer, rabettes, grete byrdes, larkes / [5] doucettes, paynpuffe, whyte leche, ambre / gelly, creme of almondes, curlewe, brewe, snytes, quayle, sparowes, martynet, perche i{n} gelly / petyperuys[G], quy{n}ces bake / leche dewgarde, fruyter fayge, blandrelles or pepyns with carawaye in co{n}fettes, wafers and ypocras, they be a-greable. [b] Now this feest is done, voyde ye the table.

[Sidenotes:
[a] The _Sewer_ or arranger of dishes must ascertain what dishes
and fruits are prepared daily for dinner; and he must have people
ready to carry up the dishes.
_The Succession of Dishes._
1. Brawn, &c. 2. Pheasant, &c. 3. Meat Fritters, &c 4. For a
standard, a peacock with his tail. 5. Doucettes, Paynpuff, Brew,
Snipe, Petyperuys and Fayge, Caraways, &c.
[b] Clear the table]

[Headnote: KERUYNGE OF FLESSHE.]

¶ Here endeth the sewynge of flesshe.
And begynneth the keruynge of flesshe.

++The keruer must knowe the keruynge and the fayre ha{n}dlynge of a knyfe, and how ye shall seche al maner of fowle / your knyfe muste be fayre and [Fol. A 5.] [a] your ha{n}des muste be clene; & passe not two fyngers & a thombe vpon your knyfe. In y^e myddes of your ha{n}de set the halfe sure, vnlassynge y^e mynsy{n}ge wich[H] two fy{n}gers & a thombe; keruynge of brede, layenge, & voydynge of crommes, with two fyngers and a thombe / loke ye haue y^e cure / set neuer on fysshe / flesshe / beest / ne fowle, more than two fyngers and a thombe / than take your lofe in your lefte hande, & holde your knyfe surely; enbrewe not the table clothe / but [b] wype vpon your napkyn / than take your trenchouer lofe in your lefte ha{n}de, and with the edge of your table knyfe take vp your trenchours as nye the poynt as ye may / [c] tha{n} laye foure trenchours to your soferayne, one by an other / and laye theron other foure trenchours or elles twayne / than take a lofe in your lyfte hande, & pare y^e lofe rou{n}de aboute / tha{n} cut the ouer cruste to your souerayne, and cut the nether cruste, & voyde the parynge, & touche the lofe no more after it is so serued / than clense the table that the sewer may serue youre souerayne. [d] Also ye muste knowe the fumosytces[I] of fysshe, flesshe, and foules, & all maner of sauces accordynge to theyr appetytes / these ben the fumosytes / salte, soure, resty, fatte, fryed, senewes, skynnes, hony, croupes, yonge feders, heddes, pygous[K] bones, all maner of legges of bestees & fowles the vtter syde; for these ben fumosytees; laye them neuer to your souerayne.

[Sidenotes:
_Keruynge of Flesshe._
[a] Your hands must be clean; only two fingers and a thumb should
be put on your knife, or on fish, flesh, or fowl. [b] Wipe your
knife on your napkin. [c] Lay 4 trenchers for your lord, with 2 or
4 on them and the upper crust of a fine loaf. [d] Give heed to
what is indigestible, as resty, fat things, feathers, heads, legs,
&c.]

¶ Seruyce.