John Russell,
SUM TYME SERUANDE WITH DUKE VMFREY OF GLOWCETUR,
A PRYNCE FULLE ROYALLE, WITH WHOM VSCHERE IN
CHAMBUR WAS Y, AND MERSHALLE ALSO
IN HALLE.
Edited from the Harleian MS. 4011 in the British Museum
BY
FREDERICK J. FURNIVALL,
M.A., TRIN. HALL. CAMB.; MEMBER OF COUNCIL OF THE PHILOLOGICAL
AND EARLY ENGLISH TEXT SOCIETIES; LOVER OF OLD BOOKS.
Boke of Nurture: Footnotes
[1.] do, get on.
[2.] ? þat = nought can.
[3.] The Lawnd in woodes. Saltus nemorum. Baret, 1580. Saltus, a launde. Glossary in Rel. Ant., v. 1, p. 7, col. 1. Saltus, a forest-pasture, woodland-pasture, woodland; a forest.
[4.] at will. A.S. wilsum, free willed.
[5.] A.S. hirne, corner. Dan. hiörne.
[6.] Halke or hyrne. Angulus, latibulum; A.S. hylca, sinus Promptorium Parvulorum and note.
[7.] AS. fregnan, to ask; Goth., fraihnan; Germ., fragen.
[8.] AS. lis remissio, lenitas; Dan. lise, Sw. lisa, relief.
[9.] for me to
[10.] In Sir John Fastolfe’s Bottre, 1455, are “ij. kerving knyves, iij. kneyves in a schethe, the haftys of every (ivory) withe naylys gilt . . . j. trencher-knyfe.” Domestic Arch., v. 3, p. 157-8. Hec mensacula, a dressyng-knyfe, p. 256; trencher-knyves, mensaculos. Jn. de Garlande, Wright’s Vocab. p. 123.
[11.] An Augre, or wimble, wherewith holes are bored. Terebra & terebrum. Vng tarriere. Baret’s Alvearie, 1580.
[12.] A Cannell or gutter. Canalis. Baret. Tuyau, a pipe, quill, cane, reed, canell. Cotgrave. Canelle, the faucet [l. 68] or quill of a wine vessel; also, the cocke, or spout of a conduit. Cot.
[13.] A Faucet, or tappe, a flute, a whistle, a pipe as well to conueigh water, as an instrument of Musicke. Fistula ... Tábulus. Baret.
[14.] Tampon, a bung or stopple. Cot. Tampyon for a gon—tampon. Palsg.
[15.] The projecting rim of a cask. Queen Elizabeth’s ‘yeoman drawer hath for his fees, all the lees of wine within fowre fingers of the chine, &c.’ H. Ord. p. 295, (referred to by Halliwell).
[16.] Ashore, aslant, see [note to l. 299]. Labeled in text as “l. 71” and printed between notes 13, 14.
[17.] ? This may be butter-cheese, milk- or cream-cheese, as contrasted with the ‘hard chese’ [l. 84-5]; but butter is treated of separately, [l. 89].
[18.] Fruit preserves of some kind; not the stew of chickens, herbs, honey, ginger, &c., for which a recipe is given on p. 18 of Liber Cure Cocorum. Cotgrave has Composte: f. A condiment or composition; a wet sucket (wherein sweet wine was vsed in stead of sugar), also, a pickled or winter Sallet of hearbes, fruits, or flowers, condited in vinegar, salt, sugar, or sweet wine, and so keeping all the yeare long; any hearbes, fruit, or flowers in pickle; also pickle it selfe. Fr. compote, stewed fruit. The Recipe for Compost in the Forme of Cury, Recipe 100 (C), p. 49-50, is “Take rote of persel. pasternak of raseñs. scrape hem and waische hem clene. take rapis & cabochis ypared and icorne. take an erthen panne with clene water, & set it on the fire. cast all þise þerinne. whan þey buth boiled, cast þerto peeris, & parboile hem wel. take þise thyngis up, & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel; take vinegur, & powdour, & safroun, & do þerto, & lat alle þise þingis lye þerin al nyȝt oþer al day, take wyne greke and hony clarified togidur, lumbarde mustard, & raisouns corance al hool. & grynde powdour of canel, powdour douce, & aneys hole. & fenell seed. take alle þise þingis, & cast togydur in a pot of erthe. and take þerof whan þou wilt, & serue forth.”
[19.] ? not A.S. wínberie, a wine-berry, a grape, but our Whinberry. But ‘Wineberries, currants’, Craven Gloss.; Sw. vin-bär, a currant. On hard cheese, see [note to l. 86].
[20.] Blandureau, m. The white apple, called (in some part of England) a Blaundrell. Cotgrave.
[21.] See [note to l. 75].
[22.] Pouldre blanche. A powder compounded of Ginger, Cinnamon, and Nutmegs; much in use among Cookes. Cotgrave. Is there any authority for the statement in Domestic Architecture, v. 1, p. 132; that sugar ‘was sometimes called blanch powdre’? P.S.—Probably the recollection of what Pegge says in the Preface to the Forme of Cury, “There is mention of blanch-powder or white sugar,” 132 [p. 63]. They, however, were not the same, for see No. 193, p. xxvi-xxvii. On turning to the Recipe 132, of “Peeris in confyt,” p. 62-3, we find “whan þei [the pears] buth ysode, take hem up, make a syrup of wyne greke. oþer vernage with blaunche powdur, oþer white sugur, and powdour gyngur, & do the peris þerin.” It is needless to say that if a modern recipe said take “sugar or honey,” sugar could not be said “to be sometimes called” honey. See Dawson Turner in Howard Household Books.
[23.] Ioncade: f. A certaine spoone-meat made of creame, Rose-water and Sugar. Cotgrave.
[24.] See the recipe to make it, [lines 121-76]; and in Forme of Cury, p. 161.
[25.] Muffett held a very different opinion. ‘Old and dry cheese hurteth dangerously: for it stayeth siege [stools], stoppeth the Liver, engendereth choler, melancholy, and the stone, lieth long in the stomack undigested, procureth thirst, maketh a stinking breath and a scurvy skin: Whereupon Galen and Isaac have well noted, That as we may feed liberally of ruin cheese, and more liberally of fresh Cheese, so we are not to taste any further of old and hard Cheese, then to close up the mouth of our stomacks after meat,’ p. 131.
[26.] In youth and old age. Muffett says, p. 129-30, ‘according to the old Proverb, Butter is Gold in the morning, Silver at noon, and lead at night. It is also best for children whilst they are growing, and for old men when they are declining; but very unwholesom betwixt those two ages, because through the heat of young stomacks, it is forthwith converted into choler [bile]. The Dutchmen have a by-Verse amongst them to this effect,
Eat Butter first, and eat it last,
And live till a hundred years be past’
[28.] See ‘Rompney of Modoñ,’ among the sweet wines, [l. 119].
[29.] Eschec & mat. Checke-mate at Chests; and (metaphorically) a remedilesse disaster, miserie, or misfortune. Cot.
[30.] ? ascia, a dyse, Vocab. in Reliq. Ant. v. 1, p. 8, col. 1; ascia, 1. an axe; (2. a mattock, a hoe; 3. an instrument for mixing mortar). Diessel, ofte Diechsel, A Carpenter-axe, or a Chip-axe. Hexham.
[31.] ? The name of the lees of some red wine. Phillips has Rosa Solis, a kind of Herb; also a pleasant Liquor made of Brandy, Sugar, Cinnamon, and other Ingredients agreeable to the Taste, and comfortable to the Heart. (So called, as being at first prepared wholly of the juice of the plant ros-solis (sun-dew) or drosera. Dict. of Arts and Sciences, 1767.)
[32.] See [note, l. 31].
[33.] See [note on these wines] at the end of the poem.
[34.] In the Recipe for Jussel of Flessh (Household Ord., p. 462), one way of preparing the dish is ‘for a Lorde,’ another way ‘for Commons.’ Other like passages also occur.
[35.] Graines. Cardamomum, Graine de paradis. Baret. ‘Graines of Paradise; or, the spice which we call, Graines.’ Cotgrave.
[36.] Cuite, a seething, baking. Cot.
[37.] Spices. Of those for the Percy Household, 1512, the yearly cost was £25 19s. 7d., for Piper, Rasyns of Corens, Prones, Gynger, Mace, Clovvez, Sugour, Cinamom, Allmonds, Daytts, Nuttmuggs, Granes, Tornesole, Saunders, Powder of Annes, Rice, Coumfetts, Galyngga, Longe Piper, Blaynshe Powder, and Safferon, p. 19, 20. Household Book, ed. Bp. Percy.
[38.] Canel, spyce. Cinamomum, amomum. Promt. Parv. Canelle, our moderne Cannell or Cinnamom. Cot. (Named from its tube stalk?)
[39.] Tourne-soleil. Tornesole, Heliotropium. Cotgrave. Take bleue turnesole, and dip hit in wyne, that the wyne may catch the colour thereof, and colour the potage therwith. H. Ord., p. 465.... and take red turnesole steped wel in wyne, and colour the potage with that wine, ibid. ‘And then with a little Turnsole make it of a high murrey [mulberry] colour.’ Markham’s Houswife, p. 70.
[40.] Manche: f. A sleeue; also a long narrow bag (such as Hypocras is made in). Cotgrave.
[41.] boulting or straining cloth. ‘ij bulteclothes.’ Status Domus de Fynchall, A.D. 1360. Dom. Arch. v. 1, p. 136, note f.
[42.] Stale, dead. Pallyd, as drynke (palled, as ale). Emortuus. P. Parv. See [extract from A. Borde] in notes at end.
[43.] See Dict. de L’Academie, p. 422, col. 2, ed. 1835. ‘Couche se dit aussi de Toute substance qui est étendue, appliquée sur une autre, de manière à la couvrir. Revêtir un mur d’une couche de plâtre, de mortier, &c.’
[44.] Fr. repli: m. A fould, plait, or bought. Cotgrave. cf. Bow, bend.
[45.] Fine cloth, originally made at Rennes, in Bretagne.
[46.] A.S. gerǣdian, to make ready, arrange, prepare.
[47.] See the mode of laying the Surnape in Henry VII.’s time described in H. Ord., p. 119, at the end of this Poem.
[48.] “A Portpayne for the said Pantre, an elne longe and a yerd brode.” The Percy, or Northumberland Household Book, 1512, (ed. 1827), p. 16, under Lynnon Clothe. ‘A porte paine, to beare breade fro the Pantree to the table with, lintheum panarium.’ Withals.
[49.] A.S. ætwítan, twit; oðwítan, blame.
[50.] ‘prowl, proll, to seek for prey, from Fr. proie by the addition of a formative l, as kneel from knee.’ Wedgwood.
[51.] Louse is in English in 1530 ’Louse, a beest—pov. Palsgrave. And see the note, p. 19, Book of Quinte Essence.
[52.] To look sullen (?). Glowting round her rock, to fish she falls. Chapman, in Todd’s Johnson. Horrour and glouting admiration. Milton. Glouting with sullen spight. Garth.
[53.] Snytyn a nese or a candyl. Emungo, mungo. Prompt. Parv. Emungo, to make cleane the nose. Emunctio, snuffyng or wypynge of the nose. Cooper. Snuyt uw neus, Blow your nose. Sewel, 1740; but snuyven, ofte snuffen, To Snuffe out the Snot or Filth out of ones Nose. Hexham, 1660. A learned friend, who in his bachelor days investigated some of the curiosities of London Life, informs me that the modern Cockney term is sling. In the dress-circle of the Bower Saloon, Stangate, admission 3d., he saw stuck up, four years ago, the notice, “Gentlemen are requested not to sling,” and being philologically disposed, he asked the attendant the meaning of the word.
[54.] askew. Doyle, squint. Gloucestershire. Halliwell.
[55.] Codde, of mannys pryuyte (preuy membris). Piga, mentula. Promptorium Parvulorum.
[56.] Mowe or skorne, Vangia vel valgia. Catholicon, in P. P.
[57.] Ȝyxyñ Singulcio. Ȝyxynge singultus. P. P. To yexe, sobbe, or haue the hicket. Singultio. Baret. To yexe or sobbe, Hicken, To Hick, or to have the Hick-hock. Hexham.
[58.] ? shorewise, as shores. ‘Schore, undur settynge of a þynge þat wolde falle.’ P. Parv. Du. Schooren, To Under-prop. Aller eschays, To shale, stradle, goe crooked, or wide betweene the feet, or legs. Cotgrave.
[59.] Dutch Schrobben, To Rubb, to Scrape, to Scratch. Hexham.
[60.] Iettyn verno. P. Parv. Mr Way quotes from Palsgrave, “I iette, I make a countenaunce with my legges, ie me iamboye,” &c.; and from Cotgrave, “Iamboyer, to iet, or wantonly to go in and out with the legs,” &c.
[61.] grinding.
[62.] gnastyn (gnachyn) Fremo, strideo. Catholicon. Gnastyng of the tethe—stridevr, grincement. Palsg. Du. gnisteren, To Gnash, or Creake with the teeth. Hexham.
[63.] Short coats and tight trousers were a great offence to old writers accustomed to long nightgown clothes. Compare Chaucer’s complaint in the Canterbury Tales, The Parsones Tale, De Superbiâ, p. 193, col. 2, ed. Wright. “Upon that other syde, to speke of the horrible disordinat scantnes of clothing, as ben these cuttid sloppis or anslets, that thurgh her schortnes ne covereth not the schamful membre of man, to wickid entent. Alas! som men of hem schewen the schap and the boce of the horrible swollen membres, that semeth like to the maladies of hirnia, in the wrapping of here hose, and eek the buttokes of hem, that faren as it were the hinder part of a sche ape in the fulle of the moone.” The continuation of the passage is very curious. “Youre schort gownys thriftlesse” are also noted in the song in Harl. MS. 372. See Weste, [Booke of Demeanour, l. 141], below.
[64.] Fr. tache, spot, staine, blemish, reproach. C.
[65.] sobriety, gravity.
[66.] Edward IV. had ‘Bannerettes IIII, or Bacheler Knights, to be kervers and cupberers in this courte.’ H. Ord., p. 32.
[67.] See the [Termes of a Keruer] in Wynkyn de Worde’s Boke of Keruynge below.
[68.] to embrew. Ferrum tingere sanguine. Baret.
[69.] The table-knife, ‘Mensal knyfe, or borde knyfe, Mensalis,’ P. Parv., was, I suppose, a lighter knife than the trencher-knife used for cutting trenchers off very stale coarse loaves.
[70.] ? Fr. pareil, A match or fellow. C.
[71.] A.S. gramian, to anger.
[72.] Sowce mete, Succidium. P. Parv.
[73.] ? Crop or crawe, or cropon of a beste (croupe or cropon), Clunis. P. Parv. Crops are emptied before birds are cooked.
[74.] A.S. beniman, take away, deprive.
[75.] Fr. achever, To atchieue; to end, finish. Cot.
[76.] Hwyr, cappe (hure H.), Tena. A.S. hufe, a tiara, ornament. Promptorium Parv.
[77.] Chyne, of bestys bakke. Spina. P. Parv.
[78.] slices, strips.
[79.] ‘De haute graisse, Full, plumpe, goodlie, fat, well-fed, in good liking.’ Cotgrave.
[80.] Fr. arracher. To root vp ... pull away by violence. Cotgrave.
Compare, “and the Geaunte pulled and drough, but he myght hym not a-race from the sadell.” Merlin, Pt. II. p. 346 (E. E. T. Soc. 1866). [Corrigenda]
[81.] The Bittern or Bittour, Ardea Stellaris.
[82.] Egrette, as Aigrette; A foule that resembles a Heron. Aigrette (A foule verie like a Heron, but white); a criell Heron, or dwarfe Heron. Cot. Ardea alba, A crielle or dwarfe heron. Cooper.
[83.] Snype, or snyte, byrde, Ibex. P. P. A snipe or snite: a bird lesse than a woodcocke. Gallinago minor, &c. Baret.
[84.] A small Heron or kind of Heron; Shakspere’s editors’ handsaw. The spelling heronshaw misled Cotgrave, &c.; he has Haironniere. A herons neast, or ayrie; a herne-shaw or shaw of wood, wherein herons breed. ‘An Hearne. Ardea. A hearnsew, Ardeola.’ Baret, 1580. ‘Fr. heronceau, a young heron, gives E. heronshaw,’ Wedgwood. I cannot find heronceau, only heronneau. ‘A yong herensew is lyghter of dygestyon than a crane. A. Borde. Regyment, fol. F i, ed. 1567. ‘In actual application a heronshaw, hernshaw or hernsew, is simply a Common Heron (Ardea Vulgaris) with no distinction as to age, &c.’ Atkinson.
[85.] The Brewe is mentioned three times, and each time in connection with the Curlew. I believe it to be the Whimbrel (Numenius Phæopus) or Half Curlew. I have a recollection (or what seems like it) of having seen the name with a French form like Whimbreau. [Pennant’s British Zoology, ii. 347, gives Le petit Courly, ou le Courlieu, as the French synonym of the Whimbrel.] Morris (Orpen) says the numbers of the Whimbrel are lessening from their being sought as food. Atkinson.
[86.] “The singular structure of the windpipe and its convolutions lodged between the two plates of bone forming the sides of the keel of the sternum of this bird (the Crane) have long been known. The trachea or windpipe, quitting the neck of the bird, passes downwards and backwards between the branches of the merry-thought towards the inferior edge of the keel, which is hollowed out to receive it. Into this groove the trachea passes, ... and after making three turns passes again forwards and upwards and ultimately backwards to be attached to the two lobes of the lungs.” Yarrell, Brit. Birds ii. 441. Atkinson.
[87.] Way, manner. Plyte or state (plight, P.). Status. P. Parv.
[88.] A sort of gristle, the tendon of the neck. Germ. flachse, Brockett. And see Wheatley’s Dict. of Reduplicated Words.
[89.] The ‘canelle boon’ between the hind legs must be the pelvis, or pelvic arch, or else the ilium or haunch-bone: and in cutting up the rabbit many good carvers customarily disjoint the haunch-bones before helping any one to the rump. Atkinson.
[90.] Rabet, yonge conye, Cunicellus. P. Parv. ‘The Conie beareth her Rabettes xxx dayes, and then kindeleth, and then she must be bucked againe, for els she will eate vp hir Rabets. 1575. Geo. Turbervile, The Booke of Venerie, p. 178, ch. 63.’ —H. H. Gibbs.
[91.] slices, or rather strips.
[92.] board-cloth, table-cloth.
[93.] Part IV. of Liber Cure Cocorum, p. 38-42, is ‘of bakun mete.’ On Dishes and Courses generally, see Randle Holme, Bk. III. Chap. III. p. 77-86.
[94.] rere a cofyn of flowre so fre. L. C. C., p. 38, [l. 8.]The crust of a raised pie.
[95.] for thin; [see line 486].
[96.] ? A dish of batter somewhat like our Yorkshire Pudding; not the Crustade or pie of chickens, pigeons, and small birds of the Household Ordinances, p. 442, and Crustate of flesshe of Liber Cure, p. 40.
[97.] ? buche de bois. A logge, backe stocke, or great billet. Cot. I suppose the buche to refer to the manner of checkering the custard, buche-wise, and not to be a dish. Venison is ‘chekkid,’ l. 388-9. This rendering is confirmed by The Boke of Keruynge’s “Custarde, cheke them inch square” (in Keruynge of Flesshe). Another possible rendering of buche as a dish of batter or the like, seems probable from the ‘Bouce Jane, a dish in Ancient Cookery’ (Wright’s Provl. Dicty.), but the recipe for it in Household Ordinances, p. 431, shows that it was a stew, which could not be checkered or squared. It consisted of milk boiled with chopped herbs, half-roasted chickens or capons cut into pieces, ‘pynes and raysynges of corance,’ all boiled together. In Household Ordinances, p. 162-4, Bouche, or Bouche of court, is used for allowance. The ‘Knights and others of the King’s Councell,’ &c., had each ‘for their Bouch in the morning one chet loafe, one manchet, one gallon of ale; for afternoone, one manchett, one gallon of ale; for after supper, one manchett, &c.’
[98.] See the [recipe], end of this volume. In Sir John Howard’s Household Books is an entry in 1467, ‘for viij boshelles of flour for dowsetes vj s. viij d.’ p. 396, ed. 1841. See [note 5 to l. 699], below.
[99.] The last recipe in The Forme of Cury, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here.
| XX | |
| THE PETY PERUAUNT.* | IX.XV. [= 195] |
Take male Marow. hole parade, and kerue it rawe; powdour of Gyngur, yolkis of Ayrene, datis mynced, raisoñs of corañce, salt a lytel, & loke þat þou make þy past with ȝolkes of Ayren, & þat no water come þerto; and fourme þy coffyn, and make up þy past.
| XX | |
| PAYN PUFF | IX.XVI [= 196] |
Eodem modo fait payn puff, but make it more tendre þe past, and loke þe past be rounde of þe payn puf as a coffyn & a pye.
Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention Payn Puff. ‘Payn puffe, and pety-pettys, and cuspis and doucettis,’ are mentioned among the last dishes of a service on Flessh-Day (H. Ord., p. 450), but no recipe for either is given in the book.
*: Glossed Petypanel, a Marchpayne. Leland, Coll. vi. p. 6. Pegge.
[100.] In lines 707, 748, the pety perueys come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps The Pety Peruaunt of note 2 above; or better still, the fish-pies, Petipetes (or pety-pettys of the last note), which Randle Holme says ‘are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.’
[101.] De cibi eleccione: (Sloane MS. 1986, fol. 59 b, and elsewhere,) “Frixa nocent, elixa fouent, assata cohercent.”
[102.] Meat, sage, & poached, fritters?
[103.] Recipe in L. Cure, p. 39.
[104.] There is a recipe ‘for a Tansy Cake’ in Lib. C., p. 50. Cogan says of Tansie,— “it auoideth fleume.... Also it killeth worms, and purgeth the matter whereof they be engendred. Wherefore it is much vsed among vs in England, about Easter, with fried Egs, not without good cause, to purge away the fleume engendred of fish in Lent season, whereof worms are soone bred in them that be thereto disposed.” Tansey, says Bailey (Dict. Domesticum) is recommended for the dissipating of wind in the stomach and belly. He gives the recipe for ‘A Tansy’ made of spinage, milk, cream, eggs, grated bread and nutmeg, heated till it’s as thick as a hasty pudding, and then baked.
[105.] Slices or strips of meat, &c., in sauce. See [note to l. 516, p. 34].
[106.] Recipe ‘For Sirup,’ Liber Cure, p. 43, and ‘Syrip for a Capon or Faysant,’ H. Ord. p. 440.
[107.] potages, soups.
[108.] Soppes in Fenell, Slitte Soppes, H. Ord. p. 445.
[109.] Recipe for a Cawdel, L. C. C. p. 51.
[110.] Recipes for Gele in Chekyns or of Hennes, and Gele of Flesshe, H. Ord. p. 437.
[111.] A.S. roppas, the bowels.
[112.] “leeche” is a slice or strip, H. Ord. p. 472 (440), p. 456 (399)—’cut hit on leches as hit were pescoddes,’ p. 439,—and also a stew or dish in which strips of pork, &c., are cooked. See Leche Lumbarde, H. Ord. p. 438-9. Fr. lesche, a long slice or shiue of bread, &c. Cot. Hic lesca Ae, scywe (shive or slice), Wright’s Vocab. p. 198: hec lesca, a schyfe, p. 241. See also Mr Way’s long note 1, Prompt. Parv., p. 292, and the recipes for 64 different “Leche vyaundys” in MS. Harl. 279, that he refers to.
[113.] For Potages see Part I. of Liber Cure Cocorum, p. 7-27.
[114.] Recipe for Potage de Frumenty in H. Ord. p. 425, and for Furmente in Liber Cure, p. 7, H. Ord.462.
[115.] Recipe ‘For gruel of fors,’ Lib. C. p. 47, and H. Ord. p. 425.
[116.] ? minced or powdered beef: Fr. gravelle, small grauell or sand. Cot. ‘Powdred motoun,’ l. 533, means sprinkled, salted.
[117.] Recipes for ‘Mortrewes de Chare,’ Lib. C. p. 9; ‘of fysshe,’ p. 19; blanched, p. 13; and H. Ord. pp. 438, 454, 470.
[118.] Butter of Almonde mylke, Lib. C. p. 15; H. Ord. p. 447.
[119.] See the [recipe], p. 145.
[120.] Recipe for Tartlotes in Lib. C. C. p. 41.
[121.] Recipe for Cabaches in H. Ord. p. 426, and caboches, p. 454, both the vegetable. There is a fish caboche in the 15th cent. Nominale in Wright’s Vocab. Hic caput, Ae, Caboche, p. 189, col. 1, the bullhead, or miller’s thumb, called in French chabot.
[122.] See two recipes for Nombuls in Liber Cure, p. 10, and for ‘Nombuls of a Dere,’ in H. Ord. p. 427.
[123.] For Sauces (Salsamenta) see Part II. of Liber Cure, p. 27-34.
[124.] Recipe ‘for lumbardus Mustard’ in Liber Cure, p. 30.
[125.] Fleshe poudred or salted. Caro salsa, vel salita. Withals.
[126.] The juice of unripe grapes. See Maison Rustique, p. 620.
[127.] Chaudwyn, [l. 688] below. See a recipe for “Chaudern for Swannes” in Household Ordinances, p. 441; and for “þandon (MS. chaudon*) for wylde digges, swannus and piggus,” in Liber Cure, p. 9, and “Sawce for swannus,” Ibid. p. 29. It was made of chopped liver and entrails boiled with blood, bread, wine, vinegar, pepper, cloves, and ginger.
* Sloane 1986, p. 48, or fol. 27 b. It is not safe to differ from Mr Morris, but on comparing the C of ‘Chaudoñ for swannis,’ col. 1, with that of ‘Caudelle of almonde,’ at the top of the second col., I have no doubt that the letter is C. So on fol. 31 b. the C of Chaudon is more like the C of Charlet opposite than the T of Take under it. The C of Caudel dalmon on fol. 34 b., and that of Cultellis, fol. 24, l. 5, are of the same shape.
[127a.] Pepper. “The third thing is Pepper, a sauce for vplandish folkes: for they mingle Pepper with Beanes and Peason. Likewise of toasted bread with Ale or Wine, and with Pepper, they make a blacke sauce, as if it were pap, that is called pepper, and that they cast vpon theyr meat, flesh and fish.” Reg. San. Salerni, p. 67. [Corrigenda]
[128.] See the recipe “To make Gynger Sause” in H. Ord. p. 441, and “For sawce gynger,” L. C. C. p. 52.
[129.] No doubt the “sawce fyne þat men calles camelyne” of Liber Cure, p. 30, ‘raysons of corouns,’ nuts, bread crusts, cloves, ginger, cinnamon, powdered together and mixed with vinegar. “Camelin, sauce cameline, A certaine daintie Italian sauce.” Cot.
[130.] A bird mentioned in Archæologia, xiii. 341. Hall. See [note, l. 422].
[131.] Shovelars feed most commonly upon the Sea-coast upon cockles and Shell-fish: being taken home, and dieted with new garbage and good meat, they are nothing inferior to fatted Galls. Muffett, p. 109. Hic populus, a schevelard (the anas clypeata of naturalists). Wright’s Voc., p. 253.
[132.] See [note 6 to line 539], above.
[133.] Is not this line superfluous? After 135 stanzas of 4 lines each, we here come to one of 5 lines. I suspect l. 544 is simply de trop. W. W. Skeat.
[134.] For the fish in the Poem mentioned by Yarrell, and for references to him, see the [list at the end] of this Boke of Nurture.
[135.] Recipes for “Grene Pesen” are in H. Ord. p. 426-7, p. 470; and Porre of Pesen, &c. p. 444.
[136.] Topsell in his Fourfooted Beasts, ed. Rowland, 1658, p. 36, says of Beavers, “There hath been taken of them whose tails have weighed four pound weight, and they are accounted a very delicate dish, for being dressed they eat like Barbles: they are used by the Lotharingians and Savoyans [says Bellonius] for meat allowed to be eaten on fish-dayes, although the body that beareth them be flesh and unclean for food. The manner of their dressing is, first roasting, and afterward seething in an open pot, that so the evill vapour may go away, and some in pottage made with Saffron; other with Ginger, and many with Brine; it is certain that the tail and forefeet taste very sweet, from whence came the Proverbe, That sweet is that fish, which is not fish at all.”
[137.] See the recipe for “Furmente with Purpeys,” H. Ord. p. 442.
[138.] I suppose this to be Seal. If it is Eel, see recipes for “Eles in Surre, Browet, Gravê, Brasyle,” in H. Ord. p. 467-8.
[139.] Wynkyn de Worde has ‘a salte purpos or sele turrentyne.’ If this is right, torrentille must apply to ȝele, and be a species of seal: if not, it must be allied to the Trout or Torrentyne, l. 835.
[140.] Congur in Pyole, H. Ord. p. 469. ‘I must needs agree with Diocles, who being asked, whether were the better fish, a Pike or a Conger: That (said he) sodden, and this broild; shewing us thereby, that all flaggy, slimy and moist fish (as Eeles, Congers, Lampreys, Oisters, Cockles, Mustles, and Scallopes) are best broild, rosted or bakt; but all other fish of a firm substance and drier constitution is rather to be sodden.’ Muffett, p. 145.
[141.] So MS., but grone may mean green, see [l. 851] and note to it. If not, ? for Fr. gronan, a gurnard. The Scotch crowner is a species of gurnard.
[142.] Lynge, fysshe, Colin, Palsgrave; but Colin, a Sea-cob, or Gull. Cotgrave. See Promptorium, p. 296.
[143.] Fr. Merlus ou Merluz, A Mellwell, or Keeling, a kind of small Cod whereof Stockfish is made. Cotgrave. And see Prompt. Parv. p. 348, note 4. “Cod-fish is a great Sea-whiting, called also a Keeling or Melwel.” Bennett’s Muffett on Food, p. 148.
[144.] Cogan says of stockfish, “Concerning which fish I will say no more than Erasmus hath written in his Colloquio. There is a kind of fishe, which is called in English Stockfish: it nourisheth no more than a stock. Yet I haue eaten of a pie made onely with Stockefishe, whiche hath been verie good, but the goodnesse was not so much in the fishe as in the cookerie, which may make that sauorie, which of it selfe is vnsavourie ... it is sayd a good Cooke can make you good meate of a whetstone.... Therfore a good Cooke is a good iewell, and to be much made of.” “Stockfish whilst it is unbeaten is called Buckhorne, because it is so tough; when it is beaten upon the stock, it is termed stockfish.” Muffett. Lord Percy (A.D. 1512) was to have “cxl Stok fisch for the expensys of my house for an hole Yere, after ij.d. obol. the pece,” p. 7, and “Dccccxlij Salt fisch ... after iiij the pece,” besides 9 barrels of white and 10 cades of red herring, 5 cades of Sprats (sprootis), 400 score salt salmon, 3 firkins of salt sturgeon and 5 cags of salt eels.
[145.] Fr. Merlan, a Whiting, a Merling. Cot. ‘The best Whitings are taken in Tweede, called Merlings, of like shape and vertue with ours, but far bigger.’ Muffett, p. 174.
[146.] MS. may be Cleynes. ? what place can it be; Clayness, Claynose? Claybury is near Woodford in Essex.
[147.] A recipe for Pykes in Brasey is in H. Ord. p. 451. The head of a Carp, the tail of a Pike, and the Belly of a Bream are most esteemed for their tenderness, shortness, and well rellishing. Muffett, p. 177.
[148.] Cut it in gobets or lumps a-slope. “Aslet or a-slowte (asloppe, a slope), Oblique.” P. Parv. But slout may be slot, bolt of a door, and so aslout = in long strips.
[149.] Onions make a man stink and wink. Berthelson, 1754. ‘The Onion, though it be the Countrey mans meat, is better to vse than to tast: for he that eateth euerie day tender Onions with Honey to his breakfast, shall liue the more healthfull, so that they be not too new.’ Maison Rustique, p. 178, ed. 1616.
[150.] Recipes for this sauce are in Liber C. p. 30, and H. Ord. p. 441: powdered crusts, galingale, ginger, and salt, steeped in vinegar and strained. See [note to l. 634] below.
[151.] See “Plays in Cene,” that is, Ceue, chives, small onions somewhat like eschalots. H. Ord. p. 452. See [note 5, l. 822].
[152.] Of all sea-fish Rochets and Gurnards are to be preferred; for their flesh is firm, and their substance purest of all other. Next unto them Plaise and Soles are to be numbered, being eaten in time; for if either of them be once stale, there is no flesh more carrion-like, nor more troublesome to the belly of man. Mouffet, p. 164.
[153.] Roches or Loches in Egurdouce, H. Ord. p. 469.
[154.] Or dacce.
[155.] Rivet, roe of a fish. Halliwell. Dan. ravn, rogn (rowne of Pr. Parv.) under which Molbech refers to AS. hræfe (raven, Bosworth) as meaning roe or spawn. G. P. Marsh. But see refeccyon, P. Parv.
[156.] See “Soles in Cyne,” that is, Cyue, H. Ord. p. 452.
[157.] Black Sea Bream, or Old Wife. Cantharus griseus. Atkinson. “Abramides Marinæ. Breams of the Sea be a white and solid substance, good juice, most easie digestion, and good nourishment.” Muffett, p. 148.
[158.] gobbets, pieces, see [l. 638].
[159.] Fr. Dorée: f. The Doree, or Saint Peters fish; also (though not so properly) the Goldfish or Goldenie. Cotgrave.
[160.] Brett, § xxi. He beareth Azure a Birt (or Burt or Berte) proper by the name of Brit.... It is by the Germans termed a Brett-fish or Brett-cock. Randle Holme.
[161.] Rec. for Congur in Sause, H. Ord. p. 401; in Pyole, p. 469.
[162.] This must be Randle Holme’s “Dog fish or Sea Dog Fish.” It is by the Dutch termed a Flackhund, and a Hundfisch: the Skin is hard and redish, beset with hard and sharp scales; sharp and rough and black, the Belly is more white and softer. Bk II. Ch. XIV. No. lv, p. 343-4. For names of Fish the whole chapter should be consulted, p. 321-345.
[163.] ‘His flesh is stopping, slimy, viscous, & very unwholesome; and (as Alexander Benedictus writeth) of a most unclean and damnable nourishment ... they engender palsies, stop the lungs, putrifie in the stomach, and bring a man that much eats them to infinite diseases ... they are worst being fried, best being kept in gelly, made strong of wine and spices.’ Muffett, p. 189.
[164.] Recipes for Tenches in grave, L. C. C. p. 25; in Cylk (wine, &c.), H. Ord. p. 470; in Bresyle (boiled with spices, &c.), p. 468.
[165.] Lamprons in Galentyn, H. Ord. p. 449. “Lampreys and Lamprons differ in bigness only and in goodness; they are both a very sweet and nourishing meat.... The little ones called Lamprons are best broild, but the great ones called Lampreys are best baked.” Muffett, p. 181-3. See [l. 630-40] of this poem.
[166.] Wraw, froward, ongoodly. Perversus ... exasperans. Pr. Parv.
[167.] for whan, when.
[168.] A kind of vinegar; A.S. eisile, vinegar; given to Christ on the Cross.
[169.] Escrevisse: f. A Creuice, or Crayfish [see [l. 618]]; (By some Authors, but not so properly, the Crab-fish is also tearmed so.) Escrevisse de mer. A Lobster; or, (more properly) a Sea-Creuice. Cotgrave. A Crevice, or a Crefish, or as some write it, a Crevis Fish, are in all respects the same in form, and are a Species of the Lobster, but of a lesser size, and the head is set more into the body of the Crevice than in the Lobster. Some call this a Ganwell. R. Holme, p. 338, col. 1, § xxx.
[170.] No doubt the intestinal tract, running along the middle of the body and tail. Dr Günther. Of Crevisses and Shrimps, Muffett says, p. 177, they “give also a kind of exercise for such as be weak: for head and brest must first be divided from their bodies; then each of them must be dis scaled, and clean picked with much pidling; then the long gut lying along the back of the Crevisse is to be voided.”
[171.] slice by slice.
[172.] The fresh-water crayfish is beautiful eating, Dr Günther says.
[173.] Iolle of a fysshe, teste. Palsgrave. Ioll, as of salmon, &c., caput. Gouldm. in Promptorium, p. 264.
[174.] For to make a potage of welkes, Liber Cure, p. 17. “Perwinkles or Whelks, are nothing but sea-snails, feeding upon the finest mud of the shore and the best weeds.” Muffett, p. 164.
[175.] Pintle generally means the penis; but Dr Günther says the whelk has no visible organs of generation, though it has a projecting tube by which it takes in water, and the function of this might have been misunderstood. Dr G. could suggest nothing for almond, but on looking at the drawing of the male Whelk (Buccinum undatum) creeping, in the Penny Cyclopædia, v. 9, p. 454, col. 2 (art. Entomostomata), it is quite clear that the almond must mean the animal’s horny, oval operculum on its hinder part. ‘Most spiral shells have an operculum, or lid, with which to close the aperture when they withdraw for shelter. It is developed on a particular lobe at the posterior part of the foot, and consists of horny layers sometimes hardened with shelly matter.’ Woodward’s Mollusca, p. 47.
[176.] That part of the integument of mollusca which contains the viscera and secretes the shell, is termed the mantle. Woodward.
[177.] Recipe “For lamprays baken,” in Liber Cure, p. 38.
[178.] A sauce made of crumbs, galingale, ginger, salt, and vinegar. See the Recipe in Liber Cure, p. 30.
[179.] See the duties and allowances of “A Sewar for the Kynge,” Edw. IV., in Household Ordinances, pp. 36-7; Henry VII., p. 118. King Edmund risked his life for his assewer, p. 36.
[180.] The word Sewer in the MS. is written small, the flourishes of the big initial O having taken up so much room. The name of the office of sewer is derived from the Old French esculier, or the scutellarius, i.e. the person who had to arrange the dishes, in the same way as the scutellery (scullery) was by rights the place where the dishes were kept. Domestic Architecture, v. 3, p. 80 n.
[181.] See the duties and allowances of “A Surveyour for the Kyng” (Edw. IV.) in Household Ord. p. 37. Among other things he is to see ‘that no thing be purloyned,’ (cf. [line 680] below), and the fourty Squyers of Household who help serve the King’s table from ‘the surveying bourde’ are to see that ‘of every messe that cummyth from the dressing bourde ... thereof be nothing withdrawe by the squires.’ ib. p. 45.
[182.] Squyers of Houshold xl ... xx squires attendaunt uppon the Kings (Edw. IV.) person in ryding ... and to help serve his table from the surveying bourde. H. Ord. p. 45. Sergeauntes of Armes IIII., whereof ii alway to be attending uppon the Kings person and chambre.... In like wise at the conveyaunce of his meate at every course from the surveying bourde, p. 47.
[183.] Compare the less gorgeous feeds specified on pp. 54-5 of Liber Cure, and pp. 449-50 of Household Ordinances. Also with this and the following ‘Dinere of Fische’ should be compared “the Diett for the King’s Majesty and the Queen’s Grace” on a Flesh Day and a Fish Day, A.D. 1526, contained in Household Ordinances, p. 174-6. Though Harry the Eighth was king, he was allowed only two courses on each day, as against the Duke of Gloucester’s three given here. The daily cost for King and Queen was £4. 3s. 4d.; yearly, £1520. 13s. 4d. See also in Markham’s Houswife, pp. 98-101, the ordering of ‘extraordinary great Feasts of Princes’ as well as those ‘for much more humble men.’
[184.] See Recipes for Bor in Counfett, Boor in Brasey, Bore in Egurdouce, in H. Ord. p. 435.
[185.] Chair de mouton manger de glouton: Pro. Flesh of a Mutton is food for a glutton; (or was held so in old times, when Beefe and Bacon were your onely dainties.) Cot.
[186.] The rule for the succession of dishes is stated in Liber Cure, p. 55, as whole-footed birds first, and of these the greatest, as swan, goose, and drake, to precede. Afterwards come baked meats and other dainties.
[187.] See [note to l. 535] above.
[188.] See the Recipe for Leche Lumbard in Household Ordinances, p. 438. Pork, eggs, pepper, cloves, currants, dates, sugar, powdered together, boiled in a bladder, cut into strips, and served with hot rich sauce.
[189.] Meat fritter ?, mentioned in [l. 501].
[190.] See “Blaumanger to Potage” p. 430 of Household Ordinances; Blawmangere, p. 455; Blonc Manger, L. C. C. p. 9, and Blanc Maungere of fysshe, p. 19.
[191.] “Gele in Chekyns or of Hennes,” and “Gelle of Flesshe,” H. Ord. p. 437.
[192.] See the recipe “At a Feeste Roiall, Pecockes shall be dight on this Manere,” H. Ord. p. 439; but there he is to be served “forthe with the last cours.” The hackle refers, I suppose, to his being sown in his skin when cold after roasting.
[193.] The fat of Rabet-suckers, and little Birds, and small Chickens, is not discommendable, because it is soon and lightly overcome of an indifferent stomack. Muffett, p. 110.
[194.] Recipe at end of this volume. Dowcet mete, or swete cake mete (bake mete, P.) Dulceum, ductileus. P. Parv. Dousette, a lytell flawne, dariolle. Palsgrave. Fr. flannet; m. A doucet or little custard. Cot. See [note 1 to l. 494] above.
[195.] May be Iely, amber jelly, instead of a beautiful amber leche.
[196.] See the [note to line 499].
[197.] Compare “For a servise on fysshe day,” Liber Cure, p. 54, and Household Ordinances, p. 449.
[198.] For of. See ‘Sewes on Fische Dayes,’ [l. 821].
[199.] ? for bellies: see ‘the baly of þe fresch samoun,’ [l. 823 in Sewes on Fische Dayes]; or it may be for the sounds or breathing apparatus.
[200.] Pykes in Brasey, H. Ord. p. 451.
[201.] Purpesses, Tursons, or sea-hogs, are of the nature of swine, never good till they be fat ... it is an unsavoury meat ... yet many Ladies and Gentlemen love it exceedingly, bak’d like venison. Mouffet, p. 165.
[202.] ? due-ing, that is, service; not moistening.
[203.] Rhombi. Turbuts ... some call the Sea-Pheasant ... whilst they be young ... they are called Butts. They are best being sodden. Muffett, p. 173. “Pegeons, buttes, and elis,” are paid for as hakys (hawks) mete, on x Sept. 6 R. H(enry VII) in the Howard Household Books, 1481-90, p. 508.
[204.] Gulls, Guffs, Pulches, Chevins, and Millers-thombs are a kind of jolt-headed Gudgins, very sweet, tender, and wholesome. Muffett, p. 180. Randle Holme says, ‘A Chevyn or a Pollarde; it is in Latin called Capitus, from its great head; the Germans Schwall, or Alet; and Myn or Mouen; a Schupfish, from whence we title it a Chub fish.’ ch. xiv. § xxvii.
[205.] “Creme of Almond Mylk.” H. Ord. p. 447.
[206.] See the [recipe], end of this volume.
[207.] Compare “leche fryes made of frit and friture,” H. Ord. p. 449; Servise on Fisshe Day, last line.
[208.] Melancholy, full of phlegm: see the superscription [l. 792] below. ‘Flew, complecyon, (fleume of compleccyon, K. flewe, P.) Flegma,’ Catholicon in P. Parv.
[209.] Mistake for Sotelte.
[210.] The first letter of this word is neither a clear t nor c, though more like t than c. It was first written Couse (as if for cou[r]se, succession, which makes good sense) or touse, and then a w was put over the u. If the word is towse, the only others I can find like it are tow, ‘towe of hempe or flax,’ Promptorium; ‘heruper, to discheuell, towse, or disorder the haire.’ Cot.
[211.] See [Recipe] at end of volume.
[212.] See [Recipe] at end of volume.
[213.] See a recipe for making it of ale, honey, and spices, in [Cogan’s] Haven of Health, chap. 239, p. 268, in Nares. Phillips leaves out the ale.
[214.] Mead, a pleasant Drink made of Honey and Water. Phillips.
[215.] A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 H. Ord. Others ‘For mustul (? muscul or Mustela, the eel-powt, Fr. Mustelle, the Powte or Eeele-powte) pie,’ and ‘For porray of mustuls,’ in Liber Cure, p. 46-7.
[216.] ? a preparation of Muscles, as Applade Ryal (Harl. MS. 279, Recipe Cxxxv.) of Apples, Quinade, Rec. Cxv of Quinces, Pynade (fol. 27 b.) of Pynotis (a kind of nut); or is it Meselade or Meslade, fol. 33, an omelette—’to euery good meslade take a þowsand eyroun or mo.’ Herbelade (fol. 42 b.) is a liquor of boiled lard and herbs, mixed with dates, currants, and ‘Pynez,’ strained, sugared, coloured, whipped, & put into ‘fayre round cofyns.’
[217.] Eschalotte: f. A Cive or Chiue. Escurs, The little sallade hearb called, Ciues, or Chiues. Cotgrave.
[218.] For to make potage of oysturs, Liber Cure, p. 17. Oysturs in brewette, p. 53.
[219.] Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. Muffett, p. 167.
[220.] Cullis (in Cookery) a strained Liquor made of any sort of dress’d Meat, or other things pounded in a Mortar, and pass’d thro’ a Hair-sieve: These Cullises are usually pour’d upon Messes, and into hot Pies, a little before they are serv’d up to Table. Phillips. See also the recipe for making a coleise of a cocke or capon, from the Haven of Health, in Nares. Fr. Coulis: m. A cullis, or broth of boiled meat strained; fit for a sicke, or weake bodie. Cotgrave.
[221.] Shrimps are of two sorts, the one crookbacked, the other straitbacked: the first sort is called of Frenchmen Caramots de la santé, healthful shrimps; because they recover sick and consumed persons; of all other they are most nimble, witty, and skipping, and of best juice. Muffett, p. 167. In cooking them, he directs them to be “unscaled, to vent the windiness which is in them, being sodden with their scales; whereof lust and disposition to venery might arise,” p. 168.
[222.] See the recipe for “Creme of Almonde Mylk,” Household Ordinances, p. 447.
[223.] “Mortrewes of Fysshe,” H. Ord. p. 469; “Mortrews of fysshe,” L. C. C. p. 19.
[224.] See “Rys Lumbarde,” H. Ord. p. 438, l. 3, ‘and if thow wilt have hit stondynge, take rawe ȝolkes of egges,’ &c.
[225.] See the [Recipe] at the end of this volume.
[226.] ‘Let no fish be sodden or eaten without salt, pepper, wine, onions or hot spices; for all fish (compared with flesh) is cold and moist, of little nourishment, engendring watrish and thin blood.’ Muffett, p. 146, with a curious continuation. Hoc Sinapium, Ance. mustarde.
Salgia, sirpillum, piper, alia, sal, petrocillum,
Ex hiis sit salsa, non est sentencia falsa.
15th cent. Pict. Vocab. in Wright’s Voc. p. 267, col. 1.
[227.] Spurlings are but broad Sprats, taken chiefly upon our Northern coast; which being drest and pickled as Anchovaes be in Provence, rather surpass them than come behind them in taste and goodness. . . As for Red Sprats and Spurlings, I vouchsafe them not the name of any wholesome nourishment, or rather of no nourishment at all; commending them for nothing, but that they are bawdes to enforce appetite, and serve well the poor mans turn to quench hunger. Muffett, p. 169.
[228.] A Whiting, a Merling, Fr. Merlan. ‘Merling: A Stock-fish, or Marling, else Merling; in Latine Marlanus and Marlangus.’ R. Holme, p. 333, col. 1.
[229.] After searching all the Dictionaries and Glossaries I could get hold of in the Museum for this Torrentyne, which was the plague of my life for six weeks, I had recourse to Dr Günther. He searched Rondelet and Belon in vain for the word, and then suggested Aldrovandi as the last resource. In the De Piscibus, Lib. V., I accordingly found (where he treats of Trout), “Scoppa, grammaticus Italus, Torentinam nominat, rectius Torrentinam vocaturus, à torrentibus nimirum: in his n[ominatim] & riuis montanis abundat.” (ed. 1644, cum indice copiosissimo.)
[230.] Whales flesh is the hardest of all other, and unusuall to be eaten of our Countrymen, no not when they are very young and tenderest; yet the livers of Whales, Sturgeons, and Dolphins smell like violets, taste most pleasantly being salted, and give competent nourishment, as Cardan writeth. Muffett, p. 173, ed. Bennet, 1655.
[231.] See the recipe in Liber Cure Cocorum, p. 30; and Felettes in Galentyne, H. Ord. p. 433.
[232.] Veriuse, or sause made of grapes not full ripe, Ompharium. Withals.
[233.] Hakes be of the same nature [as Haddocks], resembling a Cod in taste, but a Ling in likeness. Muffett, p. 153.
[234.] ‘Stocke fysshe, they [the French] have none,’ says Palsgrave.
[235.] Haddocks are little Cods, of light substance, crumbling flesh, and good nourishment in the Sommer time, especially whilst Venison is in season. Muffett, p. 153.
[236.] Keling. R. Holme, xxiv, p. 334, col. 1, has “He beareth Cules a Cod Fish argent. by the name of Codling. Of others termed a Stockfish, or an Haberdine: In the North part of this Kingdome it is called a Keling, In the Southerne parts a Cod, and in the Westerne parts a Welwell.”
[237.] See the Recipes for ‘Pur verde sawce,’ Liber Cure, p. 27, and ‘Vert Sause’ (herbs, bread-crumbs, vinegar, pepper, ginger, &c.), H. Ord. p. 441. Grene Sause, condimentum harbaceum. Withals.
There is a herb of an acid taste, the common name for which ... is green-sauce ... not a dozen miles from Stratford-on-Avon. Notes & Queries, June 14, 1851, vol. iii. p. 474. “of Persley leaues stamped withe veriuyce, or white wine, is made a greene sauce to eate with roasted meat ... Sauce for Mutton, Veale and Kid, is greene sauce, made in Summer with Vineger or Verjuyce, with a few spices, and without Garlicke. Otherwise with Parsley, white Ginger, and tosted bread with Vineger. In Winter, the same sawces are made with many spices, and little quantity of Garlicke, and of the best Wine, and with a little Verjuyce, or with Mustard.” Reg. San. Salerni, p. 67-8. [Corrigenda]
[238.] Ling perhaps looks for great extolling, being counted the beefe of the Sea, and standing every fish day (as a cold supporter) at my Lord Maiors table; yet it is nothing but a long Cod: whereof the greater sised is called Organe Ling, and the other Codling, because it is no longer then a Cod, and yet hath the taste of Ling: whilst it is new it is called GREEN-FISH; when it is salted it is called Ling, perhaps of lying, because the longer it lyeth ... the better it is, waxing in the end as yellow as the gold noble, at which time they are worth a noble a piece. Muffett, p. 154-5.
[239.] A brit or turbret, rhombus. Withals, 1556. Bret, Brut, or Burt, a Fish of the Turbot-kind. Phillips.
[240.] These duties of the Chamberlain, and those of him in the Wardrobe which follow, should be compared with the chapter De Officio Garcionum of [“The Boke of Curtasye” ll. 435-520] below. See also the duties and allowances of ‘A Chamberlayn for the King.’ H. Ord. p. 31-2. He has only to see that the men under him do the work mentioned in these pages. See office of Warderobe of Bedds, H. O. p. 40; Gromes of Chambyr, x, Pages of Chambre, IIII, H. O., p. 41, &c. The arraying and unarraying of Henry VII. were done by the Esquires of the Body, H. Ord. p. 118, two of whom lay outside his room.
[241.] A short or small coat worn under the long over-coat. Petycote, tunicula, P. P., and ‘.j. petticote of lynen clothe withought slyves,’ there cited from Sir J. Fastolfe’s Wardrobe, 1459. Archæol. xxi. 253. subucula, le, est etiam genus intimæ vestis, a peticote. Withals.
[242.] Vamps or Vampays, an odd kind of short Hose or Stockings that cover’d the Feet, and came up only to the Ancle, just above the Shooe; the Breeches reaching down to the Calf of the Leg. Whence to graft a new Footing on old Stockings is still call’d Vamping. Phillips. Fairholt does not give the word. The Vampeys went outside the sock, I presume, as no mention is made of them with the socks and slippers after the bath, l. 987; but Strutt, and Fairholt after him, have engraved a drawing which shows that the Saxons wore the sock over the stocking, both being within the shoe. ‘Vampey of a hose—auant pied. Vauntpe of a hose—uantpie.’ Palsgrave. A.D. 1467, ‘fore vaunpynge of a payre for the said Lew vj.d.’ p. 396, Manners & Household Expenses, 1841.
[242a.] ? perhaps a comma should go after hed, and ‘his cloak or cape’ as a side-note. But see cappe, p. 65, [l. 964]. [Corrigenda]
[243.] Henry VII. had a fustian and sheet under his feather bed, over the bed a sheet, then ‘the over fustian above,’ and then ‘a pane of ermines’ like an eider-down quilt. ‘A head sheete of raynes’ and another of ermines were over the pillows. After the ceremony of making the bed, all the esquires, ushers, and others present, had bread, ale, and wine, outside the chamber, ‘and soe to drinke altogether.’ H. Ord. p. 122.
[244.] A siege house, sedes excrementorum. A draught or priuie, latrina. Withals.
[245.] An arse wispe, penicillum, -li, vel anitergium. Withals. From a passage in William of Malmesbury’s autograph De Gestis Pontificum Anglorum it would seem that water was the earlier cleanser.
[246.] In the MS. this line was omitted by the copier, and inserted in red under the next line by the corrector, who has underscored all the chief words of the text in red, besides touching up the capital and other letters.
[247.] See the ‘Warderober,’ p. 37, and the ‘office of Warderobe of Robes,’ in H. Ord. p. 39.
þo lorde schalle shyft hys gowne at nyȝt,
Syttand on foteshete tyl he be dyȝt.
The Boke of Curtasye, l. 487-8.
[249.] Morter ... a kind of Lamp or Wax-taper. Mortarium (in old Latin records) a Mortar, Taper, or Light set in Churches, to burn over the Graves or Shrines of the Dead. Phillips.
[250.] Perchers, the Paris-Candles formerly us’d in England; also the bigger sort of Candles, especially of Wax, which were commonly set upon the Altars. Phil.
[250a.] Dogs. The nuisance that the number of Dogs must have been may be judged of by the following payments in the Church-Wardens’ Accounts of St Margaret’s, Westminster, in Nichols, p. 34-5.
| 1625 | Item paid to the dog-killer for killing of dogs | 0. 9. 8. |
| 1625 | Item paid to the dog-killer more for killing 14 dozen and 10 dogs in time of visitacion | 1. 9. 8. |
| 1625 | Item paid to the dog-killer for killing of 24 dozen of dogs | 1. 8. |
See the old French satire on the Lady and her Dogs, in Rel. Ant. i. 155. [Corrigenda]
[251.] The Boke of Curtasye (l. 519-20) lets the (chief) usher who puts the lord to bed, go his way, and says
Ȝomon vssher be-fore þe dore
In vtter chambur lies on þe flore.
Footnote 252 contains supplementary notes for some items in this stanza, lines 991-994. Note that there is no independent Footnote 260 (“hey hove”), and that “bilgres” was not marked. Note numbers as originally printed are shown in parentheses.
[252.] See note at end. Mr Gillett, of the Vicarage, Runham, Filby, Norwich, sends me these notes on the herbs for this Bathe Medicinable: —253 (2): “Yardehok = Mallow, some species. They are all more or less mucilaginous and emollient. If Yarde = Virga; then it is Marshmallow, or Malva Sylvestris; if yarde = erde, earth; then the rotundifolia. —254 (3): Paritory is Pellitory of the wall, parietaria. Wall pellitory abounds in nitrate of potass. There are two other pellitories: ‘P. of Spain’—this is Pyrethrum, which the Spanish corrupted into pelitre, and we corrupted pelitre into pellitory. The other, bastard-pellitory, is Achillea Ptarmica. —255 (4): Brown fennelle = probably Peucedanum officinale, Hog’s fennel, a dangerous plant; certainly not Anethum Graveolens, which is always dill, dyle, dile, &c. —259 (8): Rybbewort, Plantago lanceolata, mucilaginous. —260 (9): Heyhove = Glechoma hederacea, bitter and aromatic, abounding in a principle like camphor. —261 (10): Heyriff = harif = Galium Aparine, and allied species. They were formerly considered good for scorbutic diseases, when applied externally. Lately, in France, they have been administered internally against epilepsy. —263 (12): Bresewort; if = brisewort or bruisewort, it would be Sambucus Ebulus, but this seems most unlikely. —265: Brokelempk = brooklime. Veronica Beccabunga, formerly considered as an anti-scorbutic applied externally. It is very inert. If a person fed on it, it might do some good, i.e. about a quarter of the good that the same quantity of water-cress would do. —267: Bilgres, probably = henbane, hyoscysmus niger. Compare Dutch [Du. Bilsen, Hexham,] and German Bilse. Bil = byle = boil, modern. It was formerly applied externally, with marsh-mallow and other mucilaginous and emollient plants, to ulcers, boils, &c. It might do great good if the tumours were unbroken, but is awfully dangerous. So is Peucedanum officinale. My Latin names are those of Smith: English Flora. Babington has re-named them, and Bentham again altered them. I like my mumpsimus better than their sumpsimus.”
[253.] ‘The common Mallowe, or the tawle wilde Mallow, and the common Hockes’ of Lyte’s Dodoens, 1578, p. 581, Malua sylvestris, as distinguished from the Malua sativa, or “Rosa vltramarina, that is to say, the Beyondesea Rose, in Frenche, Maulue de iardin or cultiuée ... in English, Holyhockes, and great tame Mallow, or great Mallowes of the Garden.” The “Dwarffe Mallowe ... is called Malua syluestris pumila.”
[254.] Peritory, parietaria, vrseolaris, vel astericum. Withals.
[255.] ? The sweet Fennel, Anethum Graveolens, formerly much used in medicine (Thomson). The gigantic fennel is (Ferula) Assafœtida.
[256.] Sambucus ebulus, Danewort. See Mr Gillett’s note for Book of Quintessence in Hampole’s Treatises. Fr. hieble, Wallwort, dwarfe Elderne, Danewort. Cotgr.
[257.] Erbe Iõn’, or Seynt Ionys worte. Perforata, fuga demonum, ypericon. P. Parv.
[258.] Centaury.
[259.] Ribwort, arnoglossa. Ribwoort or ribgrasse, plantago. Withals. Plantain petit. Ribwort, Ribwort Plantaine, Dogs-rib, Lambes-tongue. Cotgrave. Plantago lanceolata, AS. ribbe.
[260.] No separate note: see [note 252], above.
[261.] Haylife, an herbe. Palsgr. Galium aparine, A.S. hegerifan corn, grains of hedgerife (hayreve, or hayreff), are among the herbs prescribed in Leechdoms, v. 2, p. 345, for “a salve against the elfin race & nocturnal [goblin] visitors, & for the woman with whom the devil hath carnal commerce.”
[262.] Herba Benedicta. Avens.
[263.] Herbe a foulon. Fullers hearbe, Sopewort, Mocke-gillouers, Bruisewort. Cotgrave. “AS. 1. brysewyrt, pimpernel, anagallis. Anagallis, brisewort.” Gl. Rawlinson, c. 506, Gl. Harl. 3388. Leechdoms, vol. 1, p. 374. 2. Bellis perennis, MS. Laud. 553, fol. 9. Plainly for Hembriswyrt, daisy, AS. dæges eage. “Consolida minor. Daysie is an herbe þat sum men callet hembrisworte oþer bonewort.” Gl. Douce, 290. Cockayne. Leechdoms, v. 2, Glossary.
[264.] Persil de marais. Smallage; or, wild water Parseley. Cot.
[265.] Brokelyme fabaria. Withals. Veronica Becabunga, Water-Speedwell. Hleomoce, Hleomoc, brooklime (where lime is the Saxon name (Hleomoc) in decay), Veronica beccabunga, with V. anagallis ... “It waxeth in brooks” ... Both sorts Lemmike, Dansk. They were the greater and the less “brokelemke,” Gl. Bodley, 536. “Fabaria domestica lemeke.” Gl. Rawl. c. 607.... Islandic Lemiki. Cockayne. Gloss. to Leechdoms, v. 2. It is prescribed, with the two centauries, for suppressed menses, and with pulegium, to bring a dead child away, &c. Ib. p. 331.
[266.] Scabiosa, the Herb Scabious, so call’d from its Virtue in curing the Itch; it is also good for Impostumes, Coughs, Pleurisy, Quinsey, &c. Phillips.
[267.] Not marked in text: see [note 252], above.
[268.] See the duties and allowances of ‘The Gentylmen Usshers of Chaumbre .IIII. of Edw. IV.’, in H. Ord. p. 37; and the duties of Henry VIII’s Knight Marshal, ib. p. 150.
[269.] Queenborough, an ancient, but poor town of Kent, in the Isle of Sheppey, situated at the mouth of the river Medway. The chief employment of the inhabitants is oyster-dredging. Walker’s Gazetteer, by Kershaw, 1801.
[270.] The Annual Receipts of the Monastery “de Tinterna in Marchia Wallie,” are stated in the Valor Eccl. vol. iv. p. 370-1, and the result is
| £ | s. | d. | |
| Summa totalis clare valoris dec’ predict’ | cclviij | v | x ob’ |
| Decima inde | xxv | xvj | vj ob’q’ |
Those of the Monasterium Sancti Petri Westm. are given at v. 1, p. 410-24, and their net amount stated to be £4470 0 2d.
| £ | s. | d. | |
| Et remanent clare | MlMlMliiijclxx | — | ij q’ |
| Decima inde | iijcxlvij | — | — q’ |
[271.] The clear revenue of the Deanery of Canterbury (Decan’ Cantuar’) is returned in Valor Eccl. v. 1, p. 27-32, at £163 0 21d.
| £ | s. | d. | |
| Rem’ | clxiij | — | xxi |
| Decima pars inde | xvj | vj | ij |
while that of Prioratus de Dudley is only
| £ | s. | d. | |
| Summa de claro | xxxiiij | — | xvj |
| Decima pars inde | iij | viij | j ob’q’ |
Valor Ecclesiasticus, v. 3, p. 104-5.
[272.] Dudley, a town of Worcestershire, insulated in Staffordshire, containing about 2000 families, most of whom are employed in the manufacture of nails and other iron wares. Walker, 1801.
[273.] Two lines are wanting here to make up the stanza. They must have been left out when the copier turned his page, and began again.
[274.] The word in the MS. is syngle or synglr with a line through the l. It may be for synguler, singulus, i. unus per se, sunderly, vocab. in Rel. Ant. v. 1, p. 9, col. 1.
[275.] Credence as creance ... a taste or essay taken of another man’s meat. Cotgrave.
[276.] Compare The Boke of Curtasye, l. 495-8,
No mete for mon schalle sayed be
Bot for kynge or prynce or duke so fre;
For heiers of paraunce also y-wys
Mete shalle be seyed.
[277.] Gardmanger (Fr.) a Storehouse for meat. Blount, ed. 1681, Garde-viant, a Wallet for a Soldier to put his Victuals in. Phillipps, ed. 1701.
[278.] The Boke of Curtasye makes the Sewer alone assay or taste ‘alle the mete’ (line 763-76), and the Butler the drink (line 786).
A very rare black-letter book, without date, and hitherto undescribed, except perhaps incorrectly by Ames (vol. 1, p. 412, and vol. 3, p. 1531), has been lent to me by Mr Algernon Swinburne. Its title is given above: “The noble lyfe and natures of man” is in large red letters, and the rest in smaller black ones, all surrounded by woodcuts of the wonderful animals, mermaids, serpents, birds, quadrupeds with men’s and women’s heads, a stork with its neck tied in a knot, and other beasts “yt be most knowen.” The illustrations to each chapter are wonderfully quaint. The author of it says in his Prologus “In the name of ower sauiour criste Iesu, maker & redemour of al mankynd / I Lawrens Andrewe of the towne of Calis haue translated for Johannes doesborrowe, booke prenter in the cite of Andwarpe, this present volume deuyded in thre partes, which were neuer before in no maternall langage prentyd tyl now /” As it is doubtful whether another copy of the book is known, I extract from the Third Part of this incomplete one such notices of the fish mentioned by Russell or Wynkyn de Worde, as it contains, with a few others for curiosity’s sake:—
here after followeth of the natures of the fisshes of the See whiche be right profitable to be vnderstande / Wherof I wyll wryte be the helpe and grace of almighty god, to whose laude & prayse this mater ensueth.
[ Cap. Primo.]
A Bremon* is a fruteful fisshe that hathe moche sede / but it is nat through mouynge of the he / but only of the owne proper nature / and than she rubbeth her belly upon the grounde or sande / and is sharpe in handelinge / & salt of sauour / and this fisshe saueth her yonges in her bely whan it is tempestius weder / & when the weder is ouerpast, than she vomyteth them out agayne.
* ἀβραμις, a fish found in the sea and the Nile, perhaps the bream, Opp. Hal. i. 244. Liddell & Scott.
[ Cap. ij.]
ANguilla / the Ele is lyke a serpent of fascyon, & may leue eight yere, & without water vi. dayes whan the wind is in the northe / in the winter they wyll haue moche water, & that clere / Is of no sex; amonge them is nouther male nor female / for they become fisshes of the slyme of other fisshes / they must be flayne / they suffer a longe dethe / is best roasted. they be best rosted, but it is longe or they be ynouge / the droppinge of it is gode for paines in the eares.
[ Cap. iij.]
ALec, the heringe, is a Fisshe of the see / & very many be taken betweene bretayn & germaia / & also in denmarke aboute a place named schonen / And he is best from the beginnynge of August to december / Is delicious when fresh, (Russell, [l. 748]) or salted. and when he is fresshe taken / he is a very delicious to be eten. And also whan he hath ben salted he is a specyall fode vnto man / He can nat leue without water, Dies when it feels the air. for as sone as he feleth the ayre he is dede / & they be taken in gret hepis togeder / & specially where they se light, there wyll they be, than so they be taken with nettis / which commeth be the diuyne Prouydens of almighty God.
[ Cap. v.]
A Spidochelon / as Phisiologus saith, it is a monstrous thinge in the see, it is a gret whale fisshe, & hath an ouer-growen rowgh skinne / & he is moste parte with his bake on hye aboue the water in such maner that Shipmen cast anchor on him, some shypmen that see him, wene that it is a lytell ylande / & whan they come be it, they cast their ankers upon him / & go out of theyr shippes and make a fire on him. & make a fyre upon hym to dresse theyr metys / and as sone as he feleth the hete of the fyre / He swims away, and drowns them. thanne he swymmeth fro the place, & drowneth them, & draweth the shippe to the grounde / And his proper nature is, whan he hath yonges, that he openeth his mouthe wyde open / & out of it fleeth a swete ayre / to the which the fisshes resorte, and than he eteth them.
[ A Aurata] is a fysshe in the see that hathe a hede shinynge lyke golde.
[ Cap. xi.]
A Huna is a monster of the see very glorisshe, as Albertus saith / what it eteth it tourneth to greas in his body / it hathe no mawe but a bely / & that he filleth so full that he speweth it out agayne / & that can he do so lyghtely / for he hath no necke / When the Ahuna is in danger, whan he is in peryl of dethe be other fisshes / than he onfacyoneth himselfe as rounde as a bowle, he puts his head in his belly, and eats a bit of himself. withdrawynge his hede into his bely / whan he hathe then hounger / He
dothe ete a parte of himselfe rather than the other fisshes sholde ete him hole and all.
[Cap. xiii.]
BOrbotha be fisshes very slepery, somewhat lyke an ele / hauinge wyde mouthes & great hedes / it is a swete mete / and whan it is xij. yere olde, than it waxeth bigge of body. Butt, or Flounder (Russell, [l. 735], and note 2). Nota / Botte that is a flounder of the fresshe water / & they swimme on the flatte of their body, & they haue finnes rounde about theyr body & with a sothern wynde they waxe fatte / & they have rede spottis. Bream (Russell, [l. 745], [578]). Brenna is a breme, & it is a fisshe of the riuer / & whan he seeth the pyke that wyll take hym / than he sinketh to the botom of the water & maketh it so trobelous that the pyke can nat se hym.
[Cap. xiiii.]
BAlena is a great beste in the see, and bloweth moche water from him, as if it were a clowde / the shippes be in great daunger of him somtyme / & they be sene moste towardes winter / for in the somer they be hidden in swete brod places Are seen most in winter; breed in summer. of the water where it casteth her yonges, & suffereth so grete payne that than he fleteth aboue the water as one desiringe helpe / his mouth is in the face, & therefore he casteth the more water / she bringeth her yonges forthe lyke other bestis on erthe, & it slepeth / In rough weather Balena puts her young in her mouth. in tempestius weder she hydeth her yonges in her mouthe / and whan it is past she voydeth them out agayne / & they growe x. yere.
[ Cap. xvi.]
CAncer the creuyce is a Fishe of the see that is closed in a harde shelle, hauyng many fete and clawes / and euer it crepeth bacward / & the he hathe two pynnes on his bely, & How they engender, the she hathe none / whan he wyll engender, he climmeth on her bake, and she turneth her syde towardes him, & so they fulfyll their workes. In maye they chaunge their cotes, and hybernate. & in winter they hyde them fiue monethes duringe / whan the creues hath dronken milke it may leue longe without water. when he is olde, he hathe ij. stones in his hed with rede spottes that haue great vertue / for if they be layde in drynke / they withdryue the payne frome the herte. How the Crayfish manages to eat Oysters. the creuyce eteth the Oysters, & geteth them be policye / for whan the oyster gapeth, he throweth lytell stones in him, and so geteth his fishe out, for it bydeth than open.
¶ The Asshes of hym is gode to make white tethe / & to kepe the motes out of the clothes / it withdryueth byles, &
heleth mangynes. The creuyce of the fresshe water geueth gret fode, but it is an heuy mete to disieste.
[ Cap. xviij.]
CAucius is a fisshe that will nat be taken with no hokes / but eteth of the bayte & goth his way quyte. Capitaius. Capitaius is a lytel fisshe with a great hede / a wyde rounde mouthe / & it hydeth him vnder the stones. Carp. Nota. Carpera is a carpe, & it is a fysshe that hathe great scales / and the female hathe a great rowghe, & she can bringe forthe no yonges tyll she haue receyued mylke of her make / & that she receyueth at the mouth / Is difficult to net. and it is yll for to take / for whan it perceyueth that it shalbe taken with the net, than it thrusteth the hede into the mudde of the water / and than the nette slyppeth ouer him whiche waye soeuer it come; & some holde them fast be the grounde, grasse / or erbis, & so saue themselfe.
[ Cap. xix.]
CEtus is the greatest whale fisshe of all / his mouthe is so wyde that he bloweth vp the water as yf it were a clowde / wherwith he drowneth many shippes / but whan the maryners spye where he is / than thei accompany them a gret many of shyppes togeder about him with diuers instrumentis of musike, & they play with grete armonye / Likes Harmony. & the fische is very gladde of this armonye / & commeth fletynge a-boue the watere to here the melody, Gets harpooned, & than they haue amonge them an instrument of yron, the whiche they festen in-to the harde skinne, & the weght of it synketh downwarde in to the fat & grese / & sodenly with that al the instrumentes of musike be styll, and the shyppes departe frome thens, & anone he sinketh to the grownde / & he feleth that the salt watere smarteth in the wounde, rubs the harpoon into himself, and slays himself. than he turneth his bely vpwaerd and rubbeth his wownde agaynst the ground, & the more he rubbeth, the depere it entreth / & he rubbeth so longe that he sleeth hymself / and whan he is dede, than commeth he vp agayne and sheweth him selfe dede / as he dyd before quicke / and than the shippes gader them togeder agayne, and take, & so lede hym to londe, & do theyr profyte with hym.
[ Cap. xxij.]
COnche be abydynge in the harde shellis: as the mone growth or waneth, so be the conches or muscles fulle or nat full, but smale / & there be many sortes of conches or musclys / but the best be they that haue the perles in.
[ Cap. xxiij.]
COochele / is a snayle dwellinge in the water & also on the londe / they go out of theyr howses / & they thruste out
.ij. longe hornes wherwith they fele wether they go / for they se nat where they crepe.
[ Cap. xxiiij.]
THe Conger is a se fisshe facioned like an ele / but they be moche greter in quantyte / & whan it bloweth sore, than waxe they fatte. Polippus. ¶ Polippus is also a stronge fisshe that onwarse he wyl pull a man out of a shyp. yet the conger is so stronge that he wyll tere polippum asonder with his teth, & in winter the conger layth in the depe cauernes or holes of the water. & he is nat taken but in somer. ¶ Esculapius sayth. Corets. [Coretz] is a fisshe that hydeth hym in the depe of the water whan it rayneth / for yf he receiued any rayne, he sholde waxe blynde, and dye of it. ¶ Iorath sayth. Sea-crevice. [The fisshes that be named se craues] / whanne they haue yonges / they make suche noise that through theyr noyse they be founde and taken.
[ Cap. xxvij.]
DElphinus is a monster of the see, & it hath no voyce, but it singheth lyke a man / and towarde a tempest it playeth vpon the water. Some say whan they be taken that they wepe. The delphin hath none cares for to here / nor no nose for to smelle / yet it smelleth very well & sharpe. And it slepeth vpon the water very hartely, that thei be hard ronke a farre of / and thei leue C.xl. yere. & they here gladly playnge on instrumentes, as lutes / harpes / tabours / and pypes. They loue their yonges very well, and they fede them longe with the mylke of their pappes / & they haue many yonges, & amonge them all be .ij. olde ones, that yf it fortuned one of the yonges to dye, than these olde ones wyll burye them depe in the gorwnd [sic] of the see / because othere fisshes sholde nat ete thys dede delphyn; so well they loue theyr yonges. There was ones a kinge that had taken a delphin / whyche he caused to be bounde with chaynes fast at a hauen where as the shippes come in at / & there was alway the pyteoust wepynge / and lamentynge, that the kinge coude nat for pyte / but let hym go agayne.
[ Cap. xxxi.]
ECheola is a muskle / in whose fysshe is a precious stone / & be night they flete to the water syde / and there they receyue the heuenly dewe, where throughe there groweth in them a costly margaret or orient perle / & they flete a great many togeder / & he that knoweth the water best / gothe before & ledeth the other / & whan he is taken, all the other scater a brode, and geteth them away.
[ Cap. xxxvi.]
EChynus is a lytell fysshe of half a fote longe / & hath sharpe prykcles vnder his bely in stede of fete.
[ Cap. xxxvii.]
EZox is a very grete fisshe in that water danowe be the londe of hungarye / he is of suche bygnes that a carte with .iiij. horses can nat cary hym awaye / and he hath nat many bones, but his hede is full / and he hath swete fisshe lyke a porke, and whan this fysshe is taken, thanne geue hym mylke to drynke, and ye may carye hym many a myle, and kepe hym longe quicke.
[ xxxviii.]
FOcas is a see bulle, & is very stronge & dangerous / and Kills his wife and gets another. he feghteth euer with his wyf tyll she be dede / and whan he hath kylled her, than he casteth her out of his place, & seketh another, and leueth with her very well tyl he dye / or tyll his wyfe ouercome him and kylle hym / he bydeth alway in one place / he and his yonges leue be suche as they can gete. Halata. ¶ [Halata] is a beste that dothe on-naturall dedys / for whan she feleth her yonges quycke, or stere in her body / Takes her young out of her womb to look at ’em. than she draweth them out & loketh vpon them / yf she se they be to yonge, than she putteth them in agayne, & lateth them grow tyll they be bygger.
[ Cap. xl.]
GLadius is a fisshe so named because he is mouthed after the fascyon of a sworde poynt / and ther-fore often tymes he perseth the shyppes thorough, & so causeth them to be drowned. Aristotiles. Gastarios. Gastarios is a fisshe lyke the scorpion / and is but lytell greter than a spyder / & it styngeth many fisshes with her poyson so that they can nat endure nowhere / and he styngeth the dolphin on the hede that it entreth in-to the brayne. Glaucus. ¶ Isidorus. Glaucus is a whyte fissh that is but selden sene except in darke rayne weder / and is nat in season but in the howndes dayes.
[ Cap. xli.]
GObio is a smale longe fissh with a rounde body / full of scales and litell blacke spottys / and some saye they leue of drounde caryon / & the fisshers say contrarye, that they leue in clere watere in sandye graueil / and it is a holsom mete. Gravus. ¶ Grauus is a fisshe that hath an iye aboue on hys hede, and therwith he loketh vp, and saueth hym from them that wyll eat hym.
[ liii.]
LUcius is a pike / a fisshe of the riuer with a wyde mouthe & sharpe teth: whan the perche spieth him / he turneth his tayle towardes him / & than the pike dare nat byte him because of his finnes, or he can nat swalowe him because he is so sharpe / eats venomous beasts; he eteth venimous bestes, as todes, frogges, & suche like; yet it is sayde that he is very holsom for seke peple. He eteth fisshes almost as moche as himselfe / whan they be to bigge, than he byteth them in ij. peces, & swaloweth the one halfe first, & than the other / is begotten by a West Wind. he is engendered with a westerne wynde.
[ Cap. lvii.]
MUs marinus, the see mouse, gothe out of the water, & there she laith her egges in a hole of the erthe, & couereth the eges, & goth her way & bydeth frome them xxx. dayes, and than commeth agayne and oncouereth them, & than there be yonges, and them she ledeth into the water, & they be first al blynde. Musculus is the cock of Balena. Musculus is a fisshe that layth harde shellis, and of it the great monster balena receyueth her nature, & it is named to be the cocke of balena. Sea-weazle. Mustela is the see wesyll / she casteth her yonges lyke other bestes / & whan she hath cast them, yf she perceiue that they shall be founde, she swaloweth them agayne into her body, and than seketh a place wher as they may be surer without daunger / & than she speweth them out agayne.
[ Cap. lix.]
MUrena is a longe fisshe with a weke skinne lyke a serpent / & it conceyueth of the serpent vipera / it liueth longest in the tayle, for whan that is cut of, it dyeth incontinent / Must be boiled in wine. it must be soden in gode wyne with herbes & spices, or ellis it is very daungerous to be eten, for it hath many venymous humours, and it is euyll to disieste.
[ Cap. lxi.]
MUlus is a see fysshe that is smale of body / & is only a mete for gentils: & there be many maners of these / has 2 beards. but the best be those that haue ij. berdes vnder the mouthe / & whan it is fayre weder, than they waxe fatte / whan he is dede than he is of many colours.
[ Cap. lxiiij.]
NEreydes be monsters of the see, all rowghe of body / & whan any of them dyeth, than the other wepe. of this is spoken in balena, the .xiiij. chapter.
[ORchun] is a monster of the se / whose lykenes can nat lightely be shewed / Is Balene’s deadly enemy. & he is mortal ennemye to the balene, & tereth asonder the bely of the balene / & the balene is so boystous that he can nat turne hym to defende him, and that costeth him his lyfe / for as sone as he feleth him selfe wounded, than he sinketh doune to the botom of the water agayne / & the Orchun throweth at him with stones / & thus balena endith his lyfe.
[ Cap. lxvi.]
OStreñ is an oyster that openeth his shell to receyue the dewe & swete ayre. In the oyster groweth naturall orient perles that oftentymes laye on the see stronde, & be but lytell regarded, as Isidorus saith.
[ Cap. lxvij.]
Pagrus is a fisshe that hath so harde tethe that he byteth the oyster shelles in peces, & eteth out the fisshe of them. Sea-Peacock. Nota. Pauus maris is the Pecocke of the Se, & is lyke the pecocke of the londe, bothe his backe, necke, & hede / & the nether body is fisshe Percus. Nota. Percus is of diuers colours, & swift in ronnynge in the water, & hathe sharpe finnes, & is a holsome mete for seke people. Pecten: winks. Pecten is a fisshe that is in sandy grounde, & whan he is meued or stered, he wynketh.
[ Cap. lxx.]
Pinna is a fisshe that layeth alwaye in the mudde, and hathe alway a lodisman, & some name it a lytel hoge, & it hathe a rounde body, & it is in a shell lyke a muscle; How he catches small fishes. it layth in the mone as it were dede, gapyng open / and than the smale fisshes come into his shel, wening of him to take their repaste / but whan he feleth that his shell is almoste ful / than he closeth his mouthe, & taketh them & eteth them / & parteth them amonge his felowes. Plaice. The playce is well knowen fisshe, for he is brode & blake on the one syde, and whyte on the other.
[ Cap. lxvij.]
POlippus hath gret strength in his fete / what he therin cacheth, he holdeth it fast / he springeth somtyme vp to the shippes syde, & snacheth a man with him to the grounde of the see, & there eteth him / & that that he leueth, he casteth it out of his denne agayn / they be moche in the se about Venis / & he is taken in barellis where hartys hornes be layd in / for he is gladly be those hornes.
[ Cap. lxxvij.]
RUmbus is a great fisshe stronge & bolde / but he is very slow in swimminge, therfor can he gete his mete but
soberly with swimmyng / therfor he layth him down in the grounde or mudde, & hideth him there / and all the fisshes that he can ouercome / commynge forby him, he taketh and eteth them.
[ Cap. lxxviij.]
RUbus is a fisshe of the grekes se & of the sees of ytaly / they be rounde lyke a ringe, & haue many rede spottes / & is full of sharpe finnes & pinnis / he is slow in swimmynge because he is so brode / he gothe be the grounde, & wayteth there his praye / & suche fisshes as he can gete he burieth in the sandes, & it is a very swete fisshe. Ryache. Ryache be fisshes that be rounde / somtyme they be in length & brede two cubites / & it hath a long tayle / theron be sharpe pinnes / & it is slowe in swimmynge.
[ Cap. lxxix.]
Salmo is a fysshe engendred in the swete water, & he waxeth longe & gret / & also he is heuy / & his colour nor sauour is nat gode tyll he haue ben in the salt water & proued it / thus draweth the samon to the water agaynst the streme; he neuer seaseth tyll he haue ben in the se and returned agayn to his olde home, as Phisiologua saith / fisshe] ? fleshe. his fisshe is rede, & he may nat liue in a swet standinge water / he must be in a fresshe riuer that he may playe up and doune at his plesure.
[ Salpa] is a fowle fisshe and lytell set by / for it will neuer be ynough for no maner of dressinge tyll it haue ben beten with grete hamers & staues.
[ Cap. lxxij.]
SErra is a fysshe with great tethe, and on his backe he hathe sharpe fynnes lyke the combe of a cocke / and iagged lyke a sawe wherewith Cuts through ships with his fins. thys monstrous fisshe cutteth a ship thorough, & whan he seeth a shippe commynge, than he setteth vp his finnes & thinketh to sayl with the shippe as fast as it / but whan he seeth that he can nat continue / than he latteth his finnes fall agayn & destroieth the shippe with the people, and than eteth the dede bodyes. Scylla. Nota. Scilla is a monster in the see betwene Italye & Sicill / it is great ennemye vnto man. It is faced & handed lyke a gentylwoman / but it hath a wyde mouthe & ferfull tethe / & it is belied like a beste, & tayled lyke a dolphin / it hereth gladly singinge. It is in the water so stronge that it can nat be ouercome / but on the lond it is but weke.
[ Cap. lxxxiij.]
Syrene, the mermayde is a dedely beste that bringeth a man gladly to dethe / frome the nauyll vp she is lyke a woman
with a dredfull face / a long slymye here, a grete body, Siren is like an eagle below, & is lyke the egle in the nether parte / hauinge fete and talentis to tear asonder suche as she geteth / her tayl is sealed like a fisshe / sings sweet songs to mariners, and she singeth a maner of swete song, and therwith deceyueth many a gode mariner / for whan they here it, they fall on slepe commonly / & than she commeth, and draweth them out of the shippe, and tears them to pieces. and tereth them asonder / they bere their yonges in their armes, & geue them souke of their papis whiche be very grete, hanginge at their brestis / but the wyse maryners stoppe their eares whan they se her / for whan she playth on the water, all they be in fear, & than they cast out an empty tonne to let her play with it tyll they be past her / this is specifyed of them that haue sene it. Sirens, serpents. Ther be also in some places of arabye, serpntis named sirenes, that ronne faster than an horse, & haue wynges to flye.
[ [Cap. lxxxv.]
SOlaris is a fishe so named because it is gladly be the londes syde in the sonne / he hathe a great hede, a wyde mouth, & a blake skine, & slipper as an ele / it waxeth gret, & is gode to be eten. Sole. Solea is the sole, that is a swete fisshe and holsom for seke people.
[ Cap. lxxxvi.]
SOlopendria is a fisshe / whan he hathe swalowed in an angle, than he spueth out al his guttes till he be quyt of the hoke / and than he gadereth in all his guttes agayne. Sea-Scorpion. The] orig. Tge The Scorpion of the see is so named because whan he is taken in any mannys handes he pricketh him with his stinge of his tayle. Plinius saith that the dede creuyce that layeth on the drye sonde be the see syde, becommeth scorpyons.
[ Cap. lxxxix.]
STurio / the sturgion is a gret fisshe in the ronninge waters / Eats no food, and he taketh no fode in his body, but lyueth of the styl and swete ayres therfore he hathe a small bely / with a hede and has no mouth, no mouthe, but vnder his throte he hathe a hole that he closeth whan he wyll / he openeth it whan it is fayre weder / grows fat on east wind. & with an east wynde he waxeth fat / and whan that the north winde bloweth, than falleth he to the grounde / it is a fisshe of ix. fote longe whan he is ful growen / he hath whyte swete flesshe & yolow fatte / Has no bones in his body. & he hathe no bone in all his body but only in his hede.
[ Cap. xcij.]
TEcna is a tenche of the fresshe water, and is fedde in the mudde lyke the ele / & is moche lyke of colours: it is a swete fisshe, but it is euyll to disiest. Tintinalus. ¶ Tintinalus is a fayre
mery fisshe, & is swete of sauour, & well smellinge lyke the tyme, where of it bereth the name. Torpedo. ¶ Torpido is a fisshe. but who-so handeleth hym shalbe lame & defe of lymmes / that he shall fele no thyng / & it hathe a maner of Squitana that is spoken of in the lxxxiiii. chapter[1], and his nature.
[ Cap. xciij.]
...... ¶ Trncka / the trowte is a fisshe of the ryuer, & hathe scales, & vpon his body spottys of yelow and blodye coloure. & his fisshe] ? flesshe fisshe is rede frome the monthe of July to the monthe of Nouember / and is moche sweter than the fresshe samon; and all the other part of the yere his fisshe is whyte.
[ Cap. xcv.]
TEstudo is a fysshe in a shelle / & is in the se of Inde / & his shelle is very great & like a muskle / & be nyght they go out for theyr mete / & whan they haue eten theyr bely full / than they slepe swymming vpon the water. than ther come iij. fisshers botes / of the wiche .iij. twayn take one of these muskles. Solinus sayth. that this muskle hathe his vppermest shell so brode that it may couere a howse / where many folke may hyde them vnder / And it gothe out the water vpon the londe / & there it layth an hondred egges as grete as gose eggis / and couer them with erth / & oftentymes be night it gothe to the eggys & layeth vpon them with her brest, & than become they yonges.
[This copy of Admiral Swinburne’s Andrewe ends with the next column of this page, sign. v. i. back, with an illustration not headed, but which is that to Cap. xcvij.]
[1.] Squatinus is a fisshe in the se, of fiue cubites longe: his tayle is a fote brode, & he hideth him in the slimy mudde of the se, & marreth al other fisshes that come nigh him: it hath so sharpe a skinne that in som places they shaue wode with it, & bone also / on his skinne is blacke short here. The nature hathe made him so harde that he can nat almoste be persed with nouther yron nor stele.
[Note to [Balena, p. 115]. þar [in þe se of Brytain] buþ ofte ytake dolphyns & se-calves, & balenes, (gret fysch, as hyt were of whaales kinde) & dyvers manere schyl-fysch, among þe whoche schyl-fysch buþ moskles þat habbeþ wiþynne ham margey perles of al manere colour of huȝ, of rody & red, of purpre & of bluȝ, & specialych & moost of whyte. Trevisa’s Higden, in Morris’s Specimens, p. 334. For ‘the cocke of Balena’ see [Musculus, p. 119], above; and for its ‘mortal ennemye,’ [Orchun, p. 120].]
(From The Booke of Compoundes, fol. lxviii.)
Sicknes.
Will boxyng doe any pleasure?
Health.
Yea forsothe, verie moche: As example, if you haue any For saucy louts, sausie loughte, or loitryng lubber within your house, that is either to busy of his hand or tongue: and can do nothing but plaie one of the partes of the .24. orders of knaues. the best cure is Boxing. There is no pretier medicen for this, nor soner prepared, then boxyng is: iii. or .iiii. tymes well set on, a span long on bothe the chekes. And although perhaps this will not alter his lubberly condicions, yet I assure you, it wil for a time chaunge his knauishe complexion, and helpe him of the grene sicknes: and euery man maie practise this, as occasion shall serue hym in his familie, to reforme them. Bulleins Bulwarke of Defence, 1562.
[ (From The booke of Simples, fol. xxvii. back.)]
Marcellus.
There is an herbe whiche light fellowes merily will call Gallowgrasse, Neckeweede, or the Tristrams knot, or Saynt Audres lace, or a bastarde brothers badge, with a difference on the left side, &c. you know my meaning.
Hillarius.
What, you speake of Hempe? mary, you terme it with manie pretie names. I neuer heard the like
termes giuen to any simple, as you giue to this; you cal it neckwede. Neckweed (a halter) A, well, I pray you, woulde you know the propertie of this Neckeweede in this kinde? beinge chaunged into such a lace, this is his vertue. Syr, if there be any yonkers troubled with idelnesse and loytryng, hauyng neither learnyng, nor willyng handes to labour: or that haue studied Phisicke so longe that he or they is good for thievish apprentices, can giue his Masters purse a Purgacion, or his Chist, shoppe, and Countinghouse, a strong vomit; yea, if he bee a very cunning practicioner in false accomptes, he may so suddenly and rashely minister, that he may smite his Father, his Maister, or his friende &c. into a sudden incurable consumption, that he or they shall neuer recouer it againe, but be vtterly vndone, and cast either into miserable pouertie, prisonment, bankeroute &c. If this come to passe, then the [* Fol. xxviii.] *best rewarde for this practicioner, is this Neckeweede: for swashbucklers past grace, if there be any swashbuckler, common theefe, ruffen, or murtherer past grace, ye nexte remedie is this Lace or Corde. For them which neuer loued concored, peace nor honestie, this wil ende all the mischief; this is a purger, not of Melancholy, but a finall banisher of and all scamps. all them that be not fit to liue in a common wealth, no more then Foxes amonge sheepe, or Thistles amonge good Corne, hurters of trew people. This Hempe, I say, passeth the new Diat, bothe in force and antiquitee. Also for young spendthrifts If yonge wantons, whose parentes haue left them fayre houses, goods and landes, whiche be visciously, idle, vnlearnedly, yea or rather beastly brought vp: who after their parents’ death after the death of their saied parentes, their fruites wil spryng foorth which they haue learned in their wicked youthe: then bankets and brothels will approche, waste their all with harlots the Harlots will be at hande, with dilightes and intisementes, the Baude will doe hir diligence, robbyng not onlie the pursses, but also the hartes of suche yongemen, whiche when they be trapped, can neuer skape, one amonge
an hundredth, vntill Hempe breaketh the bande amonge these loytring louers. and in gambling [The Dice] whiche be bothe smalle and light, in respecte vnto the Coluering, or double Cannon shotte or Bollet, yet with small force and noyse can mine, break downe, and destroy, and caste away their one Maisters houses, faire feldes, pleasaunt Woddes, and al their money, yea frendes and al together, this can the Dice do. And moreouer, which makes men beggars, or thieves. can make of worshipfull borne Gentilmen, miserable beggars, or theefes, yet for the time “a-loft syrs, hoyghe childe and tourne thee, what should youth do els: A life of reckless debauchery I-wisse, not liue like slaues or pesantes, but all golden, glorious, may with dame Venus, my hartes delight” say they. “What a sweete heauen is this: Haue at all, kockes woundes, bloud and nayles, caste the house out at the window, and let the Diuell pay the Malte man: a Dogge hath but a day, a good mariage will recouer all together:” and robbery or els with a Barnards blowe, lurkyng in some lane, wodde, or hill top, to get that with falshead in an hower, whiche with trueth, labour, & paine, hath bene gathered for perhappes .xx. yeares, to the vtter vndoyng of some honest familie. Here thou seest, gentle Marcellus, a miserable Tragedie of a wicked shamelesse life. I nede not bring forth the example of the Prodigall childe. Luke .xvi. Chapter, whiche at length came to grace: It is, I feare me, in vaine to talke of him, whose ende was good; ends with but a greate nomber of these flee from grace, and come to endes moste vngracious, finished only life by Hemp. this Hempe. Although sometime the innocente man dieth that way, through periurie for their one propper gooddes, as Naboth died for his owne Vineyarde, miserable in the eies of the worlde, but precious in the sight of God. This is one seruice whiche Hempe doeth.
Also this worthy noble herbe Hempe, called Cannabis in Latten, can not bee wanted in a common wealth,
to the Sailor, no Shippe can sayle without Hempe, ye sayle clothes, the shroudes, staies, tacles, yarde lines, warps & Cables can not be made. Plowman, No Plowe, or Carte can be without ropes [* Fol. xxviii. b.] *halters, trace &c. Fisher and The Fisher and Fouler muste haue Hempe, to make their nettes. Archer. And no Archer can wante his bowe string: and the Malt man for his sackes. With it the belle is rong, to seruice in the Church, with many mo thynges profitable whiche are commonly knowen of euery man, be made of Hempe.
[From his Regyment, ? 1557.]
[Fol. E. i.]
Whole men of what age or complexion so euer they be of, shulde take theyr naturall rest and slepe in the nyght: and to eschewe merydyall sleep. After Dinner, sleep standing But and nede shall compell a man to slepe after his meate: let hym make a pause, and than let hym stande & lene and against a cupboard. slepe agaynst a cupborde, or els let hym sytte upryght in a chayre and slepe. Slepynge after a full stomacke doth ingendre dyuers infyrmyties, it doth hurte the splene, it relaxeth the synewes, it doth ingendre the dropses and the gowte, and doth make a man looke euyll [* Fol. E. i. b.] colored. *Beware of veneryous actes before the fyrste slepe, and specyally beware of suche thynges after dyner or after a full stomacke, for it doth ingendre the crampe and the gowte and other displeasures. Before bedtime be merry. To bedwarde be you mery, or haue mery company ahoute you, so that to bedwarde no angre, nor heuynes, sorowe, nor pensyfulnes, do trouble or dysquyet you. To bedwarde, and also in the mornynge, Have a fire in your bedroom, vse to haue a fyre in your chambre, to wast and consume the euyl vapowres within the chambre, for the breath of man may putryfye the ayre within the chambre: I do advertyse you not to stande nor to sytte by the fyre, but stand a good way off it. but stande or syt a good way of from the fyre, takynge the flauour of it, for fyre doth aryfie and doth drye vp a mannes blode, and doth make sterke the synewes and ioyntes of man. Shut your windows. In the nyght let the wyndowes of
your howse, specyallye of your chambre, be closed. [* Fol. E. ii.] Whan you* be in your bedde,[1] Lie first on your left side. lye a lytle whyle on your lefte syde, and slepe on your ryght syde. And whan you do wake of your fyrste slepe, make water yf you feel your bladder charged, & than slepe on the lefte side; and looke as ofte as you do wake, so oft turne your selfe in the bedde from one syde to the other. To sleep groveling on the belly, is bad; To slepe grouellynge vpon the stomacke and bely is not good, oneles the stomacke be slowe and tarde of dygestion; but better it is to laye your hande, or your bedfelowes hande, ouer your stomacke, than to lye grouellynge. on the back upright, is worse. To slepe on the backe vpryght[2] is vtterly to be abhorred[1]: whan that you do slepe, let not your necke, nother your sholders, nother your hands, nor feete, nor no other place of your bodye, lye bare vndiscouered. Slepe not with an emptye stomacke, nor slepe not after that you haue eaten meate one howre or two after. In your bed lye with your head somwhat hyghe, leaste that the [* Fol. E. ii. b.] *meate whiche is in your stomacke, thorowe eructuacions or some other cause, ascende to the oryfe (sic) of the stomacke. Wear a scarlet nightcap. [Let your nyght cap be of scarlet:] and this I do aduertyse you, to cause to be made a good thycke quylte of cotton,
Have a flock bed over your featherbed. or els of pure flockes or of cleane wolle, and let the couerynge of it be of whyte fustyan, and laye it on the fetherbed that you do lye on; and in your bed lye not to hote nor to colde, but in a temporaunce. Olde auncyent Doctors of physicke sayth .viii. howres of slepe in sommer, and ix. in wynter, is suffycent for any man: but I do thynke that slepe oughte to be taken as the complexion of man is. On rising, remember God, brush your breeches, put on Whan you do ryse in the mornynge, ryse with myrth and remembre God. Let your hosen be brusshed within & without, and flauer the insyde of them agaynst the fyre; vse lynnen sockes, your hose, or lynnen hosen nexte your legges: whan you be out of your bedde, stretch, stretche forth your [* Fol. E. iii.] *legges & armes, & your body; [cough, and spytte], and go to stool. than go to your stoole to make your egestyon, and exonerate youre selfe at all tymes, that nature wolde expell. For yf you do make any restryction in kepynge your egestyon or your vryne, or ventosyte, it maye put you to dyspleasure in breadynge dyuers infyrmyties. After you haue euacuated your bodye, Truss your points, comb your head, & trussed your poyntes,[3] kayme your heade oft, and so do dyuers tymes in the day. wash your hands and face, And wasshe your handes & wrestes, your face, & eyes, and your teeth, with colde water; and after yt you be apparayled, take a stroll, walke in your gardyn or parke, a thousande pase or two. [And than great and noble men doth vse to here masse], & other men that can not do so, but muste applye theyr busynes, doth pray to God. serue god with some prayers, surrendrynge thankes to hym for hys manyfolde goodnes, with askynge mercye
for theyr offences. And before you go to your [* Fol. E. iii. b.] refecti*on, moderatly exercise your body with some labour, Play at tennis, or wield weights. or playeng at the tennys, or castyng a bowle, or paysyng weyghtes or plommettes of leede in your handes, or some other thyng, to open your poores, & to augment naturall heate. At meals, At dyner and supper[4] vse not to drynke sundry drynkes, and eate not of dyuers meates: eat only of 2 or 3 dishes; but feede of .ii. or .iii. dysshes at the moste. After that you haue dyned and supte, laboure not by and by after, but make a pause, syttynge or standynge vpryght the space of an howre or more with some pastyme: drynke not moch after dyner. let supper-dishes be light. At your supper, vse lyght meates of dygestyon, and refrayne from grose meates; go not to bed with a full nor an emptye stomacke. And after your supper make a pause or you go to bed; and go to bed, as I sayde, with myrth.
[Furthermore] as concernynge your apparell. In wynter, next your shert Wear a scarlet petycote. vse you to weare a petycote of scarlet: your [* Fol. E. iv.] dowb*let vse at plesure: But I do aduertyse you to Line a jacket with white and black lambskin sewn diamond-wise. lyne your Iacket vnder this fasshyon or maner. Bye you fyne skynnes of whyte lambe & blacke lambe. And let your skynner cut both ye sortes of the skynnes in smale peces triangle wyse, lyke halfe a quarell of a glasse wyndowe. And than sewe a] MS. a a togyther 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 sommer vse to were a scarlet petycote made of stamell or lynse wolse. In wynter and sommer kepe not your bed to hote, nor bynde it to strayte; Keep your neck warm. kepe euer your necke warme. In somer kepe your necke and face from the sonne; Wear goatskin gloves. vse to wear gloues made of goote skyn, perfumed with Amber degrece. [And beware] in standyng or lyeng on the [* Fol. E. iv. b.] *grounde in the reflection of the sonne, but be mouable. If thou shalt common or talke with any man: Don’t stand long on grass or stones. stande not styll in one place yf it be vpon ye bare grounde, 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 chambres which be not occupyed, Don’t sleep in ratty rooms. 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. Don’t take cold in your feet. Beware that you 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 Compendyous Regyment or a Dyetary of helth, made in Mountpylior: 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.)
[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. How to lie in bed. 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, Who should put their hands on their stomachs. it is good to sleepe prostrate on their bellies, or to haue their bare hands on their stomackes: and to lye vpright on the backe, is to bee vtterly abhorred.” p. 19.
[2.] This wenche lay upright, and faste slepte. Chaucer. The Reeves Tale, l. 4192, ed. Wright.
Of Frication
[3 .] 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 and combing the head. 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.
[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 dronkennes 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.
* Compare A. Borde of the “base Doche man,” in his Introduction.
†
I am a Flemyng, what for all that
Although I wyll be dronken other whyles as a rat.
A. Borde, Introduction.
(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.
[(6)] Picke and rub your teeth: and because I would not haue you to bestow much cost in making
dentrifices for them; 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. (How to keep the teeth sound and the breath sweet. 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, Use Vaughan’s Water I will shew you 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. made after this recipe. 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. It’s better than 1000 Dentrifices.) I take this water to be better worth then a thousand of their dentifrices.
[(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, The best remedy for dim sight. 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.
[(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. Be honest. 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.
[(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.
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 pottes of Drink hinders digestion. 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. Use silver cups. The cups whereof you drinke, should be of siluer, or siluer and gilt.
[(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, wash your face and mouth with cold waters, then go to your chamber, and clean your teeth. 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.
[(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.
[(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 Look at your water in a Urinal. 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, Have a hole in your nightcap. and 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.
(FROM
2nd part.
. . first I will begin with the dyet for every day.
[In the beginning] when you arise from the bed, Stretch your limbs, 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. rub your body Then 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: and head; next, the head is to be scrubbed from the forepart to the hinderpart very lightly. After you are risen, I will that you protect yourself from cold; 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. dress, washing in Summer, Put on your clothes neat and cleane: in the Summer season, first wash with cleane pure water, before described; warming yourself in Winter. 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.
[In the Summer-time] I chiefly commend garments 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: in Winter, wolf and fox skins. also of Martyn or 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, Comb your head 40 times, kembe your head wel with an Iuory comb, from the forehead to the backe-part, drawing the comb some forty times at the least; wash your face, then 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: clean your eyelids, and 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, rub your neck well. also 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. . . . .
(FROM
2nd part.
Also to prosecute our former purpose, On rising, empty your bladder and belly, nose and lungs. 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 Cleanse your whole body. 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. When you haue done these things, Say your Prayers. remember to 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. Walk gently, Then walke ye gently, and what excrements soeuer do slip down to the inferiour parts, being excited by [* Page 42.] *naturall heate, go to stool. the excretion thereof shall the better succeed.
[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; Work in the forenoon. 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: Always wear a precious stone 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 in a ring; 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: hold a crystal in your mouth; 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 the virtue of precious stones is great. for 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. Eat only twice a day. [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. Don’t drink between dinner and supper. 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.
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.
Take your meate in the hotte time of Summer in cold places, In Winter eat in but in the Winter let there bee a bright
fire, hot well-aired places. 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 sometimes also Fast for a day now and then. 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. Eat more at supper than dinner. Let your suppers bee more larger then your dinners, vnlesse nightly diseases or some distilations doe afflict you.
[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, passe an houre or two in chat and walk soberly. pleasant talkes, or walke yee very gently and soberly, Don’t sit up late. 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. Before bed, Before that you go to your bed, rub your body gently. 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. Undress by a fire in Winter, 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], 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 Put off your cares with your clothes, 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. and take them up again in the morning. But 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.
[ Contents]
[From Harleian MS. 5401, ab. 1480-1500 A.D.]
FRUTURS. (page 194 or fol. 69 b.)
Recipe [1] þe cromys of whyte brede, & swete apyls, & ȝokkis of eggis, & bray þam wele, & temper it with wyne, & make it to sethe; & when it is thyk, do þer-to gode spyces, gynger & galingay & canyll & clows, & serve it forthe. (See also Liber Cure Cocorum, p. 39-40.)
FRUTURS OF FYGIS. (p. 197 or fol. 98.)
Recipe & make bature of floure, ale, peper & saferon, with oþer spices; þan cast þam[2] in to a frying pann with batur, & ole, & bake þam & serve. (See another recipe in Household Ordinances, p. 450, under the head “Turtelettys of Fruture.”)
IUSSELL. (p. 198 or fol. 98 b.)
Recipe brede gratyd, & eggis; & swyng þam to-gydere, & do þerto sawge, & saferon, & salt; þan take gode brothe, & cast it þer-to, & bole it enforesayd, & do þer-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.)
Recipe brawne of Capons or of hennys, & dry þam wele, & towse þam smalle; þan take thyk mylk of almonds, & put þe saide brawñ þer-to, & styr it wele ouer þe fyre, & seson it with suger, & powder of Canelle, with mase, quibibs, & anneys in confete, & serve it forthe. (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 þou schuldyst make oþer 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 Sugre þer-on, & serue forth. [The recipe for “Tansye” is No. l.vi.]
[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.)
[1 fol. 40.]
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 defaute1 of Sugre; þan coloure it with 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 with 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, & serue forth.
[1.] The þ is always y in Harl. 5401.
[2.] that is, the figs.
[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.)
[Fol. A 1.]
¶ 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 fynde eche offyce, the seruyce accordynge, in the boke folowynge.
¶ Termes of a Keruer.
Breke that dere
lesche yt brawne
rere that goose
lyft that swanne
sauce that capon
spoyle that henne
frusshe that chekyn
vnbrace that malarde
vnlace that cony
dysmembre that heron
dysplaye that crane
dysfygure that pecocke
vnioynt that bytture
vntache that curlewe
alaye that fesande
wynge that partryche
wynge that quayle
mynce that plouer
thye that pegyon
border that pasty
thye that wodcocke
thye all maner of small byrdes
tymbre that fyre
tyere that egge
chyne that samon
strynge that lampraye
splatte that pyke
sauce that playce
sauce that tenche
splaye that breme
syde that haddocke
tuske that barbell
culpon that troute
fynne that cheuen
transsene that ele
traunche that sturgyon
vndertraunche yt purpos
tayme that crabbe
barbe that lopster
¶ Here hendeth the goodly termes.
THE BUTLER AND PANTER’S DUTIES.
[ ¶ Here begynneth Butler and Panter.]
Thou shalte be Butler and Panter all the fyrst yere / The Butler has 3 knives: and ye muste haue thre pantry knyues / 1. a squarer, 2. a chipper, 3. a smoother. one knyfe to square trenchoure loues / an other to be a [* Fol. A ii.] *chyppere / the thyrde shall be sharpe to make smothe trenchoures / than chyppe your soueraynes brede hote, and all other brede let it be a daye olde / housholde brede thre dayes olde / Trencher-bread must be 4 days old; trenchour brede foure dayes olde / than loke your salte by whyte and drye / the Salt-Planer of ivory; the planer made of Iuory, two inches brode & thre inches longe / & loke that youre salte seller lydde touche not the salte / table cloths kept in a chest, or hung on a perch. than loke your table clothes, towelles, and napkyns, be fayre folden in a cheste or hanged vpon a perche / than loke your table knyues be fayre pullysshed, & your spones clene / To broach a Pipe, have 2 augers, than loke ye haue two tarryours, a more & a lesse, & wyne cannelles of boxe made accordynge / funnels, and tubes, and pierce the Pipe 4 inches from the bottom. a sharpe gymlot & faucettes. And whan ye sette a pype on broche, do thus / set it foure fynger brede aboue ye nether chyme vpwardes aslaunte / and than shall ye lyes neuer a-ryse. seasons] Orig. seasous Always have ready fruits [Also loke ye haue] in all seasons 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, and hard cheese. & hard chese. Also brandrels or pepyns with carawey in confetes. After souper, rost apples & peres, with blaunche poudre, & harde chese / Beware of cow cream. be ware of cowe creme, & of good strawberyes, hurtelberyes, Iouncat, for these wyll make your souerayne seke but he ete harde chese / Hard cheese is aperient, and harde chese hath these operacyons / it wyll kepe ye stomacke open / butter is holsome fyrst & last, keeps off poison. for it wyll do awaye all poysons / Milk and Junket mylke, creme, & Iouncat, close the Maw. they wyll close the mawe, & so dooth a posset / therfore ete harde chese, & drynke romney modon / beware of grene sallettes & rawe fruytes, for they wyll make your sourayne seke / [* Fol. A ii. b.] therfore set no mo-*che For food that sets your teeth on edge, eat an almond and hard cheese. 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 drynkes, yf theyr fumosytees haue dyspleased your souerayne, A raw apple will cure indigestion. let hym ete a rawe apple, and ye fumosytees wyll cease: mesure is a mery mene & it be well vsed / abstynence is to be praysed whan god therwith is pleased. See every night that your wines don’t boil over or leak. 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 ye pype hedes euery nyght with colde water / & loke ye haue a chynchynge yron, addes, and lynen clothes, yf nede be / You’ll know their fermenting by their hissing. & yf the[y] reboyle, ye shall knowe by the hyssynge / therfore kepe an empty pype with ye lyes of coloured rose, & drawe the reboyled wyne to ye lyes, & it shal helpe it. Also yf your swete wyne pale, drawe it in to a romney vessell for lessynge.
[ ¶ Here foloweth the names of wynes.]
¶ Reed wyne / whyte wyne / clared wyne / osey / capryke / Campolet, Rhenish, &c [campolet] / renysshe wyne / maluesey / bastarde / tyer, romney / muscadell / clarrey / raspys / vernage / vernage wyne cut / pymente and ypocras.
[ For to make ypocras.]
¶ Take gynger / 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 / 6 pewter basins under, than muste ye haue .vi. peautre basyns to stande vnder your bagges / than loke your spyce be redy / [* Fol. A iii.] ginger and cinnamon. & your gynger well pared or it be beten* to poudre / than loke your stalkes of synamon be well coloured; (Of the qualities of spices.) & swete canell is not so gentyll in operacyon; synamon is hote and drye / graynes of paradico] sic: o for e paradico ben hote and moyste / gynger / graynes / longe peper / and suger, ben hote and moyst / synamon /
canell, & rede wyne, ben hote and drye / tornsole is holsome / for reed wyne colourynge. Now knowe ye the proporcyons of your ypocras / Pound each spice separately, put ’em in bladders, and than bete your poudres eche by themselfe, & put them in bladders, hang ’em in your bags, & hange your bagges sure, that no bage touche other / but let eche basyn touche other; add a gallon of red wine to ’em, let the fyrste basyn be of a galon, and eche of the other of a potell / than put in your basyn a galon of reed wyne, put thereto your poudres, stir it well, run it through two bags, 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 taste it, assaye yf it be stronge of gynger / and alaye it with synamon / and it be stro[n]ge of synamon / alaye it with suger / pass it through 6 runners, and put it in a close vessel. 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 Keep the dregs for cooking. kepe the receyte / for it wyll serue for sewes / than serue your souerayne with wafers and ypocras. Have your Compost clean, and your ale 5 days old, Also loke your composte be fayre and clene / and your ale fyue dayes olde or men drynke it / than kepe your hous of offyce clene, & be curtoys of answere to eche persone, but not dead. and loke ye gyue no persone noo dowled drynke / for it wyll breke ye scabbe. HOW TO WAIT AT TABLE. To lay the Cloth. [And whan ye laye the clothe], wype ye borde clene with a cloute / Put on a couch, then a second cloth, than 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 fold on the outer edge; a third, the fold on the inner edge. the bought on ye vtter edge / take the vtter parte, & hange it euen / than take the thyrde clothe, [* Fol. A iii. b.] and lay ye bought on the inner *edge / and laye estat with the vpper parte halfe a fote brode / Cover your cupboard, than couer thy cupborde and thyn ewery with the towell of dyaper / put a towel round your neck, one side lying on your left arm; than take thy towell about thy necke, and laye that one syde of ye towell vpon thy lefte arme / on that, 7 loaves of eating bread and 4 trencher loaves. 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 ye towell in the lefte hande, as the
maner is / In your left hand a saltcellar, than take thy salte seller in thy lefte hande, in your right the towel. and take the ende of ye towell in your ryght hande to bere in spones and knyues / Set the saltcellar on your lord’s right, and trenchers on the left of it. than set your salt on the ryght syde where your souerayne shall sytte, and on ye lefte syde the salte set your trenchours / Lay knives, bread, spoons, napkins, than laye your knyues, & set your brede, one lofe by an other / your spones, and your napkyns fayre folden besyde your brede / and cover ’em up. than couer your brede and trenchoures, spones and knyues / & at euery ende of ye table set a salte seller with two treachour] sic: a for n treachour loues / To wrap your Lord’s bread stately. and yf ye wyll wrappe your soueraynes brede stately, Square the loaves; ye muste 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 / take a Reynes towel 2½ yards long by the ends; than take a towell of reynes of two yerdes and an halfe, and take the towell by ye endes double, put it on the table, pinch up a handful of one end, and laye it on the table / than take the ende of ye bought a handfull in your hande, and wrappe it harde, and lay it between 2 towels, and on it lay your 6 or 7 loaves bottom to bottom. 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, Put salt, cups, &c., on the other tables. couer all other bordes with salte, trenchoures, & cuppes. so] for se, see. See that your Ewery is properly supplied, and your ale-pots kept clean. Also so thyn ewery be arayed with basyns & ewers, & water hote & colde / and se’ ye haue napkyns, cuppes, & spones / & se your pottes for [* Fol. A 4.] wyne * and ale be made clene, [ To arrange the Surnape.] Put a cloth under a double towel, hold 3 ends together, and to ye surnape make ye curtesy with a clothe vnder a fayre double napry / than take þe towelles ende nexte you / & the vtter ende of the clothe on the vtter syde of the table, & holde these thre endes atones, fold them in a foot-broad pleat, and lay it smooth. & folde them atones, that a plyte passe not a fote brode / than laye it euen there it sholde lye. After washing, And after mete wasshe with that that is at ye ryghte ende of the table / ye muste guyde it out, the Marshal must carry the surnape 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 ye towell, & laye it with-out ony gronynge / and at Leave out half a yard to make estate. euery ende of ye towell ye must conuey halfe a yerde that ye sewer may make estate reuerently, and let it be. When your lord has washed, remove the Surnape. And whan your souerayne hath wasshen, drawe ye surnape euen / than bere the surnape to the myddes of the borde & take it vp before your souerayne, & bere it in to ye ewery agayne. it] for is When he is seated, And whan your souerayne it set, loke your towell be aboute your necke / salute him, uncover your bread, than make your souerayne curtesy / than vncouer your brede & set it by the salte & laye your napkyn, knyfe, & spone, afore hym / kneel on your knee till 8 loaves are served out (?) than knele on your knee tyll the purpayne passe eyght loues / & loke ye set at ye endes of ye table foure loues at a messe / and se that euery persone haue napkyn and spone / & wayte well to ye sewer how many dysshes be couered; Provide as many cups as dishes. ye so many cuppes couer ye / than serue ye forth the table manerly yt euery man may speke your curtesy.
[ ¶ Here endeth of the Butler and Panter, yoman of the seller and ewery. And here foloweth sewynge of flesshe.]
The The Sewer or arranger of dishes sewer muste sewe, & from the borde conuey all maner of potages, metes, & sauces / & euery daye comon with the coke, must ascertain what dishes and fruits are prepared daily for dinner; and he must have people ready to carry up the dishes. and vnderstande & wyte how many dysshes shall be, and speke with the panter and offycers of ye spycery for fruytes that shall be eten fastynge. Than goo to the borde of sewynge, and se ye haue offycers redy to conuey, & seruauntes for to bere, your dysshes. bo] for be Also yf marshall, squyers, and seruauntes of armes, bo there, than serue forth your souerayne withouten blame.
[¶ Seruyce.]
¶ Fyrste sette ye forthe mustarde and brawne, potage, befe, motton stewed. 2. Pheasant, &c. Fesande / swanne /
capon / pygge, venyson bake / custarde / and leche lombarde. 3. Meat Fritters, &c Fruyter vaunte, with a subtylte, two potages, blaunche manger, and gelly. 4. For a standard, For standarde, venyson roste, kydde, fawne & cony / bustarde, storke, crane, a peacock with his tail. pecocke with his tayle, heronsewe, bytture, woodcocke, partryche, plouer, rabettes, grete byrdes, larkes / 5. Doucettes, Paynpuff, Brew, Snipe, doucettes, paynpuffe, whyte leche, ambre / gelly, creme of almondes, curlewe, brewe, snytes, quayle, sparowes, martynet, perche in gelly / petyperuys] ? u for n Petyperuys and petyperuys, quynces bake / leche dewgarde, Fayge, fruyter [fayge], blandrelles or pepyns Caraways, &c. with carawaye in confettes, wafers and ypocras, they be a-greable. Clear the table Now this feest is done, voyde ye the table.
[ ¶ Here endeth the sewynge of flesshe. And begynneth the keruynge of flesshe.]
The keruer must knowe the keruynge and the fayre handlynge of a knyfe, and how ye shall seche al maner of fowle / [* Fol. A 5.] Your hands must be clean; only two fingers and a thumb should be put on your knife, your knyfe muste be fayre and *your handes muste be clene; & passe not two fyngers & a thombe vpon your knyfe. In ye myddes of your hande set the halfe sure, wich] for with vnlassynge ye mynsynge wich two fyngers & a thombe; keruynge of brede, layenge, & voydynge of crommes, with two fyngers and a thombe / loke ye haue ye cure / or on fish, flesh, set neuer on fysshe / flesshe / beest / or fowl. 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 / Wipe your knife on your napkin. but wype vpon your napkyn / than take your trenchouer lofe in your lefte hande, and with the edge of your table knyfe take vp your trenchours as nye the poynt as ye may / [ Lay 4 trenchers for your lord, with 2 or 4 on them] than 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 ye lofe rounde aboute / and the upper crust of a fine loaf. than 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. fumosytces] sic: c for e Give heed to what is indigestible, Also ye muste knowe the fumosytces of fysshe, flesshe, and foules, & all maner of sauces accordynge to theyr appetytes / these ben the fumosytes / salte, soure, as resty, fat things, resty, fatte, fryed, senewes, skynnes, hony, croupes, pygous] sic: u for n feathers, heads, yonge feders, heddes, pygous bones, legs, &c. all maner of legges of bestees & fowles the vtter syde; for these ben fumosytees; laye them neuer to your souerayne.
[¶ Seruyce.]
¶ Take your knyfe in your hande, and cut brawne in ye dysshe as it lyeth, & laye it on your soueraynes trenchour, & se there be mustarde. Venison, Venyson with fourmenty is good for your souerayne: touche not the venyson with your hande, [* Fol. A 5 b.] (cut it in 12 bits and slice it into the furmity,) but with your knyfe cut it .xii. draugh*tes with the edge of your knyfe, and cut it out in to ye fourmenty / doo in the same wyse with pesen & bacon, befe chyne and motton / pare the befe, cut the motton / & laye to your souerayne / beware of fumosytees / salte, senewe, fatte, resty & rawe. In syrupe, Pheasant, Stockdoves, fesande, partryche, stockdoue, & chekyns / in the lefte hande take them by the pynyon, & with the foreparte of your knyfe (mince the wings into the syrup,) lyfte vp your wynges / than mynce it in to the syrupe / beware of skynne rawe & senowe. reyse] The top of the s is broken off, making the letter look like an l rubbed at the top. Goose, Teal, &c., (take off the legs and wings,) Goos, tele, malarde, & swanne, reyse the legges, than the wynges / laye the body in ye myddes or in a nother plater / the wynges in the myddes & the legges; after laye the brawne bytwene the legges / & the wynges in the plater. Capon, Capon or henne of grece, lyfte the legges, (mince the wing with wine or ale,) than the wynges, & caste on wyne or ale, than mynce the wynge & giue your souerayne. Fesande, partryche, Plover, Lapwing, Bittern, Egret. plouer or lapwynge, reyse ye wynges, & after the legges.
woodcocke, bytture, egryt, snyte, curlewe & heronsewe, vnlace them, breke of the pynyons, necke & becke / than reyse the legges, & let the fete be on styll, than the wynges. How to carve a Crane, (mind the trump in his breast,) A crane, reyse the wynges fyrst, & beware of the trumpe in his brest. Pecocke, storke, bustarde & Shoveler, shouyllarde, vnlace them as a crane, and let ye fete be on styll. Quail, Martins, Quayle, sparow, larke, martynet, pegyon, Swallow, swalowe, & thrusshe, ye legges fyrst, than ye wynges. Fawn, Kid, Fawne, kyde, and lambe, laye the kydney to your souerayne, than lyfe vp the sholder & gyue your souerayne a rybbe. Roast Venison, Venyson roste, cut it in the dysshe, & laye it to your souerayne. Cony, A cony, lay hym on the backe, cut away the ventes bytwene the hynder legges, breke the canell bone, than reyse the sydes, (lay him on his belly with his two cut-off sides, on each side of him.) than lay the cony on ye wombe, on eche syde the chyne ye two sydes departed from the chyne, than laye the bulke, chyne, & sydes, in ye dysshe. [* Fol. A 6.] *Also ye must mynce Cut 4 strips to each bit of meat, for your lord to pick it up by. foure lesses to one morcell of mete, that your soverayne may take it in the sauce. Open hot Meat-Pies at the top; cold in the middle. All bake metes that ben hote, open them a-boue the coffyn; & all that ben colde, open theym in the mydwaye. Cut Custards in inch blocks. Custarde, cheke them inche square that your souerayne may ete therof. Doucettes, pare off sides and bottom. Doucettes, pare awaye the sydes & the bottom: beware of fumosytes. Fritters hot are good, Fruyter vaunte, [fruyter say], be good; better is fruyter pouche; apple fruyters ben good hote / and all cold bad. Tansey is good. colde fruters, touche not. Tansey is good / hote wortes, or gruell of befe or of motton is good. Jelly, Blanche Manger, Charlet, &c., are good, and Gelly, mortrus, creme almondes, blaunche manger, Iussell, and [charlet], cabage, and nombles of a dere, ben good / no other potages. & all other potage beware of.
[ ¶ Here endeth ye keruynge of flesshe. And begynneth sauces for all maner of fowles.]
Mustarde Mustard for beef; Verjuice for boiled chickens; Cawdrons for swans; is good with brawne, befe, chyne, bacon, & motton. Vergius is good to boyled chekyns and capon / swanne with cawdrons / rybbes of
Garlick, &c., for beef. befe with garlycke, mustarde, peper, vergyus; Ginger for lamb; gynger sauce to lambe, pygge, & fawne / mustarde & suger to fesande, partryche, and conye / Gamelyne for heronsewe, &c.; sauce gamelyne to heronsewe, egryt, plouer, & crane / to brewe, curlewe, Salt, Sugar and Water of Tame for brew, &c. salte, suger, & water of tame / to bustarde, shouyllarde, & bytture, sauce gamelyne: White salt for lapwings, &c. Cinnamon and salt for thrushes &c. woodcocke, lapwynge, larke, quayle, mertynet, venyson, and snyte, with whyte salte / sparowes & throstelles with salte & synamon / thus with all metes, sauce shall haue the operacyons.
¶ Here endeth the sauces for all maner of fowles and metes.
[ ¶ Here begynneth the feestes and seruyce from Eester vnto whytsondaye.]
On From Easter to Pentecost, set bread, trenchers and spoons: Eester daye & so forthe to Pentycost, after ye seruynge of the table there shall be set brede, trenchours, and spones, after the estymacyon of them that shall syt there; and thus ye shall serue your souerayne; 6 or 8 trenchers for a great lord, 3 for one of low degree. laye [six or eight[1*]] trenchours / & yf he be of a lower degre [or] estate, laye fyue trenchours / & yf he be of lower degre, foure trenchours / & of an other degre, thre trenchours / Then cut bread for eating. than cut brede for your souerayne after ye knowe his condycyons, wheder it be cutte in ye myddes or pared, or elles for to be cut in small peces. Also ye must vnderstande how ye mete shall be serued before youre souerayne, & namely on For Easter-day Feast: Eester daye after the gouernaunce & seruyce of ye countree where ye were borne. First Course: A Calf, boiled and blessed; Fyrste on that daye he shall serue a calfe soden and blessyd / and than boiled Eggs and green sauce; soden egges with grene sauce, and set them before the most pryncypall estate / and that lorde by cause of his hyghe estate shall departe them all aboute hym / than serue Potage, with beef, potage, as wortes, [Iowtes], or [browes], with befe, motton,
or vele / saffron-stained Capons. & capons that ben coloured with saffron, and bake metes. Second Course: And the seconde course, Iussell with Mameny, Pigeons, mamony, and rosted, endoured / & pegyons with bake metes, as tartes, Chewets, Flawnes. [chewettes], & [flawnes], & other, after the dysposycyon of the cokes. broche] ? brothe Supper: And at soupertyme dyuers sauces of motton or vele in broche, after the ordynaunce of the stewarde / and than Chickens, Veal, chekyns with bacon, vele, roste pegyons or lambe, roast Kid, & kydde roste with ye heed & the portenaunce on lambe & Pigs’-Feet, pygges fete, with vinegre & percely theron, & a Tansey fried. a tansye fryed, & other bake metes / ye shall vnderstande this maner of seruyce [* Fol. B i.] *dureth to Pentecoste, saue fysshe dayes. Also take hede how ye shall araye these thynges before your souerayne / fyrst ye shall se there be Green Sauces of sorrel or vines, for the first course. grene sauces of sorell or of vynes, that is holde a sauce for the fyrst course / and ye shall begyn to reyse the capon.
[ ¶ Here endeth the feest of Eester tyll Pentecoste. And here begynneth keruyng of all maner of fowles.]
¶ Sauce that capon.
¶ Take vp a capon, & lyfte vp the ryght legge and the ryght wynge, & so araye forth & laye hym in the plater as he sholde flee, & serve your souerayne / & knowe well that capons or chekyns ben arayed after one sauce; Sauce: green sauce or verjuice. the chekyn shall be sauced with grene sauce or vergyus.
¶ Lyfte that swanne.
¶ Take and dyghte hym as a goose, but let hym haue a largyour brawne, & loke ye haue chawdron.
¶ Alaye that fesande.
¶ Take a fesande, and reyse his legges & his wynges as it were an henne, No sauce but Salt. & no sauce but onely salte.
¶ wynge that partryche.
¶ Take a partryche, and reyse his legges and his wynges as a henne / & ye mynce hym, sauce hym with
Sauce for Partridges. wyn, poudre of gynger, & salte / that set it vpon a chaufyng-dysshe of coles to warme & serue it.
[ ¶ wynge that quayle.]
¶ Take a quayle, and reyse his legges and his wynges as an henne, Sauce: salt. and no sauce but salte.
Dysplaye that crane.
¶ Take a crane, and vnfolde his legges, and cut of his wynges by the Ioyntes: than take vp hys wynges and his legges, Sauce: ginger, mustard, vinegar, and salt. and sauce hym with poudres of gynger, mustarde, vynegre, and salte.
Dysmembre that heron.
¶ Take an heron, and reyse his legges and his wynges as a crane, and sauce hym with Sauce as before. vynegre, mustarde, poudre of gynger, and salte.
Vnioint that bytture.
¶ Take a bytture, and reyse his legges & his wynges as an heron, Salt, the sauce. & no sauce but salte.
[ Breke that egryt.]
¶ Take an egryt, and reyse his legges and his wynges as an heron, Salt, the sauce. and no sauce but salte.
Vntache that curlewe.
¶ Take a curlewe, and reyse his legges and his wynges as an henne, Salt, as sauce. and no sauce but salte.
¶ Vntache that brewe.
¶ Take a brewe, and reyse his legges and his wynges in the same maner, and Salt, as sauce. no sauce but onely salte, & serue your souerayne.
Vnlace that cony.
¶ Take a cony, and laye hym on the backe, & cut awaye the ventes / than reyse the wynges and the sydes, and laye bulke, chyne, and the sydes togyder; Sauce: vinegar and ginger. sauce, vynegre and poudre of gynger.
[ Breke that sarcell.]
¶ Take a sarcell or a teele, and reyse his wynges & his legges, and no sauce but salte onely.
Mynce that plouer.
¶ Take a plouer, and reyse his legges and his wynges as an henne, and no sauce but onely salt.
A snyte.
¶ Take a snyte, and reyse his wynges, his legges, and his sholdres, as a plouer; and no sauce but salte.
¶ Thye that woodcocke.
Take a woodcocke, & reyse his legges and his wynges as an henne; this done, dyght the brayne. [And here begynneth the feest from Pentecost vnto mydsomer.]
In the seconde course for the metes before sayd ye shall take for your sauces, wyne, ale, vynegre, and poudres, after the mete be; & gynger & canell from Pentecost to the feest of saynt Iohn baptyst. First Course: Beef and Capons. The fyrst course shall be befe, motton soden with capons, or rosted / & yf the capons be soden, araye hym in the maner aforesayd. How to sauce and carve a Roast capon: And whan he is rosted, thou must caste on salte, with wyne or with ale / than take the capon by the legges, & caste on the sauce, & breke hym out, lay him out as if ready to fly. & laye hym in a dysshe as he sholde flee. Fyrst ye shall cut the ryght legge and the ryght sholdre, & bytwene the foure membres laye the brawne of the capon, with the croupe in the ende bytwene the legges, as it were possyble for to be Ioyned agayne togyder / & other bake metes after: Second Course: Potage, Charlet, young Geese, Payne Puff, &c. And in the seconde course, potage shall be, Iussell, charlet, or mortrus, with yonge geese, vele, porke, pygyons or chekyns rosted, with payne puffe / fruyters, and other bake metes after the ordynaunce of the coke. How to carve a Goose. Also the goose ought to be cut membre to membre, begynnynge at the ryght legge, and so forth vnder the ryght wynge,
& not vpon the Ioynte aboue / Goose must be eaten with green garlic or verjuice. & it ought for to be eten with grene garlyke, or with sorell, or tender vynes, or vergyus in somer season, after the pleasure of your souerayne. Also ye shall vnderstande that all maner of fowle that hath hole fete sholde be reysed vnder the wynge, and not aboue.
¶ Here endeth the feest from Pentecost to mydsomer. [ And here begynneth from the feest of saynt Iohn the baptist vnto Myghelmasse.]
In the fyrst course, potage, wortes, gruell, & fourmenty, with venyson, and mortrus and pestelles of porke with grene sauce. Rosted capon, swanne with chawdron. Second Course: In the seconde course, potage after the ordynaunce of the cokes, roast Mutton, with rosted motton, vele, porke, chekyns or glazed Pigeons, endoured pygyons, heron-sewes, Fritters, &c. fruyters or other bake metes / & take hede to the fesande: he shall be arayed in the maner of a capon / Serve a Pheasant dry, with salt and ginger: but it shall be done drye, without ony moysture, and he shall be eten with salte and pouder of gynger. And a Heronsewe with salt and powder (blanche?) the heronsewe shall be arayed in the same maner without ony moysture, & he shulde be eten with salte and poudre. Also ye shall vnderstande that Treat open-clawed birds like capons. all maner of fowles hauynge open clawes as a capon, shall be tyred and arayed as a capon and suche other.
[ ¶ From the feest of saynt Myghell vnto the feest of Chrystynmasse.]
In First Course: legs of Pork, &c. the fyrst course, potage, befe, motton, bacon, or pestelles of porke, or with goose, capon, mallarde, swanne, or fesande, as it is before sayd, with tartes, or bake metes, or chynes of porke. Second Course: In the second course, potage, mortrus, or conyes, or sewe / than roste flesshe, motton, porke, vele, pullettes, chekyns, pygyons, teeles,
Widgeon, wegyons, mallardes, partryche, woodcoke, plouer, bytture, curlewe, heronsewe / venyson roost, grete byrdes, snytes, Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll. feldefayres, thrusshes, fruyters, chewettes, befe with sauce [gelopere], roost with sauce [pegyll], & other [* Fol. B iii.] ba*ke metes as is aforesayde. And yf ye kerue afore your lorde or your lady ony soden flesshe, Cut the skin off boiled meats. kerue awaye the skynne aboue / than kerue resonably of ye flesshe to your lorde or lady, ye] for they Carve carefully for Ladies; and specyally for ladyes, for ye they soon get angry wyll soone be angry, for theyr thoughtes ben soone changed / and some lordes wyll be sone pleased, & some wyll not / as they be of compleccyon. Carve Goose and Swan like other birds. The goos & swanne may be cut as ye do other fowles yt haue hole fete, or elles as your lorde or your lady wyll aske it. Also a swanne with chawdron, capon, or fesande, ought for to be arayed as it is aforesayd / [ but the skynne must be had awaye] / & whan they ben kerued before your lorde or your lady / for generally The skin of cloven-footed birds is unwholsome; the skynne of all maner cloven foted fowles is vnholsome / of whole-footed birds & the skynne of all maner hole foted fowles ben holsome for to be eten. Also wete ye well that all maner hole foted fowles that haue theyr lyuyng vpon the water, theyr skynnes ben wholesome, holsome & clene, for by ye clenes of the water / & fysshe, is theyr lyuynge. And yf that they ete ony stynkynge thynge, because the water washes all corruption out of ’em. it is made so clene with ye water that all the corrupcyon is clene gone away frome it. Chicken’s skin is not so pure, And the skynne of capon, henne, or chekyn, ben not so clene, for the[y] ete foule thynges in the strete / & therfore the skynnes ben not so holsome / because their nature is not to enter into the river. for it is not theyr kynde to entre in to ye ryuer to make theyr mete voyde of ye fylth. Mallarde, goose, or swanne, they ete vpon the londe foule mete / River birds cleanse their foul stink in the river. but a-non, after theyr kynde, they go to the ryuer, & theyr they clense them of theyr foule stynke. A fesande as it is aforesayd / but ye skynne is not holsome / Take off the heads of all field birds, than take ye heddes of all felde byrdes and wood byrdes, as fesande, pecocke, partryche, woodcocke, and curlewe, for they eat worms, toads, and the like. for they ete in
theyr degrees foule thynges, as wormes, todes, and other suche.
[ ¶ Here endeth the feestes and the keruynge of flesshe, And here begynneth the sewynge of fysshe.]
¶ The fyrst course.
To go to sewynge of fysshe: musculade, menewes in sewe of porpas or of samon, bacon herynge with suger, grene fysshe, pyke, lampraye, Salens, &c., baked Gurnet. [salens], porpas rosted, bake gurnade, and lampraye bake.
¶ The seconde course.
¶ Gelly whyte and rede, dates in confetes, congre, samon, dorrey, brytte, turbot, halybut / For a standard, for standarde, base, troute, Mullet, Chub, Seal, &c. molette, cheuene, sele, eles & lamprayes roost, tenche in gelly.
¶ The thyrde course.
¶ Fresshe sturgyon, breme, perche in gelly, a Ioll of samon, sturgyon, and welkes; apples & peres rosted with suger candy. raysyns] Orig. raysyus Fygges of malyke, & raysyns, dates capte with mynced gynger / wafers and ypocras, they ben agreable / All over! Clear the table. this feest is done, voyde ye the table.
[ ¶ Here endeth sewynge of fysshe. And here foloweth keruynge of fysshe.]
The keruer of fysshe Put tails and livers in the pea broth and furmity. must se to pessene & fourmentye the tayle and ye lyuer: ye must loke yf there be a salte purpos, How to carve Seal Turrentyne, or [sele turrentyne], & do after ye fourme of venyson / baked Herring, baken herynge, laye it hole vpon your soueraynes trenchour / white Herring, whyte herynge in a disshe, open it by ye backe, pyke out the bones & the rowe, & se there be mustarde. Of salte fysshe, Green Fish, grene fysshe, salt samon & congre, pare away ye skyn / salte fysshe, stocke fysshe, Merling, Hake, marlynge, makrell, and hake, with butter: take awaye the bones & the skynnes. Pike, A pyke, laye ye
wombe vpon his trenchour with pyke sauce ynoughe. [* Fol. B 4.] salt Lamprey, Plaice. A salte * lampraye, gobone it flatte in .vii. or .viii. peces, & lay it to your souerayne. A playce, put out the water / than crosse hym with your knyfe, caste on salte & wyne or ale. Gurnard, Bream, Gornarde, [rochet], breme, cheuene, base, molet, Roach, Whiting, roche, perche, sole, makrell & whytynge, haddocke and Codling. codlynge, reyse them by the backe, & pyke out the bones, & clense the refet in ye bely. Carp Trout, Carpe, breme, sole, & troute, backe & belly togyder. Samon, Conger, Thornback, Halibut, congre, sturgyon, turbot, thorpole, thornebacke, hounde-fysshe, & halybut, cut them in the dysshe as ye porpas aboute / Tench, [tenche] in his sauce, cut it / eles & lamprayes roost, pull of the skynne, pyke out ye bones, put therto vyneger & poudre. and Crab. [A crabbe,] breke hym a-sonder in to a dysshe, make ye shelle clene, How to dress and serve up a Crab. & put in the stuffe agayne, tempre it with vynegre & pouder, than couer it with brede, and sende it to the kytchyn to hete / than set it to your souerayne, and breke the grete clawes, and laye them in a disshe. slytee] sic How to dress and carve a Crayfish, A creues, dyght hym thus: departe hym a-sonder, & slytee the belly, and take out ye fysshe; pare away the reed skynne, and mynce it thynne; put vynegre in the dysshe, and set in on ye table without hete. a Joll of Sturgeon, A Iol of sturgyon, cut it in thynne morselles, & lay it rounde aboute the dysshe. a fresh Lamprey, pasty. Fresshe lampraye bake: open ye pasty / than take whyte brede, and cut it thynne, & lay it in a dysshe, (sauce, Galentyne with red wine and powdered cinnamon.) & with a spone take out galentyne, & lay it vpon the brede with reed wyne & poudre of synamon / than cut a gobone of the lampraye, & mynce the gobone thynne, and laye it in the galentyne; than set it vpon the fyre to hete. Fresh Herring, &c. Fresshe herynge with salte & wyne / shrympes wel pyked, floundres, gogyons, menewes & musceles, eles and lamprayes: Sprats, sprottes is good in sewe / Musculade in worts, Oysters. musculade in wortes / oystres in ceuy, oysters in grauy, menewes in porpas, samon & seele, [* Fol. B 4 b.] gelly * whyte and reede, creme of almondes, Dates, pears, dates in
comfetes, peres and quynces in syrupe, with percely rotes; Mortrewes of Dogfish. mortrus of houndes fysshe, ryse standynge.
¶ Here endeth the keruynge of fysshe. And here begynneth sauces for all maner of fysshe.
Mustarde is good for salte herynge / salte fysshe, salte congre, Salmon, &c.; samon, sparlynge, salt ele & lynge: Vinegar for salt Whale, &c.; vynegre is good with salte porpas, turrentyne salte / sturgyon salte, threpole, & salt wale / Galentyne for Lamprey; Verjuice for Roach, &c.; Cinnamon for Chub, &c.; lampray with galentyne / vergyus to roche, dace, breme, molet, base, flounders, sole, crabbe, and cheuene, with poudre of synamon; to thornebacke, herynge, houndefysshe, haddocke, whytynge, & codde, vynegre, poudre of synamon, & gynger; Green Sauce for Halibut, &c. grene sauce is good with grene fysshe & halybut, [cottell], & fresshe turbot / put not your grene sauce awaye, for it is good with mustarde.
¶ Here endeth for all maner of sauces for fyssche accordynge to theyr appetyte.
[ ¶ The chaumberlayne.]
The caumberlayne muste be dylygent & clenly in his offyce, with his heed kembed, & so to his souerayne that he be not recheles, see to his Lord’s clothes, and brush his hose; & se that he haue a clene sherte, breche, petycote, and doublet / than brusshe his hosen within & without, & se his shone & slyppers be made clene / in the morning warm his shirt, & at morne whan your souerayne wyll aryse, warme his sherte by the fyre / and prepare his footsheet; & se ye haue a fote shete made in this maner. Fyrst set a chayre by the fyre with a cuysshen, an other vnder his fete / than sprede a shete ouer the chayre, and se there be redy a [* Fol. B 5.] kerchefe * and a combe / than warm his petycote, &c.; warme his petycote, his doublet, and his stomachere / & than put on his hosen & put on his shoes, his shone or slyppers, than tie up his hose, stryke vp his hosen manerly, & tye them vp, than lace
his doublet hole by hole, & laye the clothe aboute his necke & comb his head, kembe his hede / than loke ye haue a basyn, wash his hands, & an ewer with warme water, and a towell, and wasshe his handes / than knele vpon your knee, put on the robe he orders. & aske your souerayne what robe he wyll were, & brynge him such as your souerayne commaundeth, & put it vpon hym; than doo his gyrdell aboute hym, & take your leue manerly, Make ready his Closet in the Church or Chapel, [& go to the chyrche] or chapell to your soueraynes closet, & laye carpentes & cuysshens, & lay downe his boke of prayers / than drawe the curtynes, and take your leue goodly, then come home to his Bedchamber, take off the bed-clothes. & go to youre soueraynes chambre, & cast all the clothes of his bedde, & bete the feder bedde & the bolster / but loke ye waste no feders; than shall the blankettes, & se the shetes be fayre & swete, or elles loke ye haue clene shetes / Make his lord’s bed again with clean sheets, than make vp his bedde manerly, than lay the hed shetes & the pyllowes / than take vp the towel & the basyn, and lay hangings round the bed, and windows, &c. & laye carpentes aboute the bedde, or wyndowes & cupbordes layde with carpettes and cuysshyns. Also loke there be a good fyre brennynge bryght / Keep the privy clean, and the board covered with green cloth, and provide down or cotton for wiping. & se the hous of hesement be swete & clene, & the preuy borde couered with a grene clothe and a cuysshyn / than se there be blanked, donne, or cotton, for your souerrayne / When he goes to bed, let him wash; put him on a mantle, take off his shoes, &c. & loke ye haue basyn, & euer with water, & a towell for your souerayne / than take of his gowne, & brynge him a mantell to kepe hym fro colde / than brynge hym to the fyre, & take of his shone & his hosen; than take a fayre kercher of reynes / Comb his head, & kembe his heed, put on his night-cap, & put on his kercher and his bonet / than sprede downe his bedde, laye the heed shete and the pyllowes / & whan your souerayne is to [* Fol. B 5 b.] bedde * draw the curtains round him, drawe the curtynes / than se there be morter or waxe or perchoures be redy / than drive out the dogs and cats, set the urinal near, and then take leave. dryue out dogge or catte, & loke there be basyn and vrynall set nere your souerayne / than take your leue manerly that your souerayne may take his rest meryly.
¶ Here endeth of the chaumberlayne.
[ ¶ Here foloweth of the Marshall and the vssher.]
The Marshall and the vssher muste knowe all the estates of the chyrche, and the hyghe estate of a kynge, with the blode royall.
¶ The estate of a Pope hath no pere.
¶ The estate of an Emperour is nexte.
¶ The estate of a kynge.
¶ The estate of a cardynall.
¶ The estate of a kynges sone, a prynce.
¶ The estate of an archebysshop.
¶ The estate of a duke
¶ The estate of a bysshop
¶ The estate of a marques
¶ The estate of an erle
¶ The estate of a vycount
¶ The estate of a baron.
¶ The estate of an abbot with a myter
¶ The estate of the thre chefe Iuges & the Mayre of London.
¶ The estate of an abbot without a myter
¶ The estate of a knyght bacheler
¶ The estate of a pryour, dene, archedeken, or knyght
¶ The estate of the mayster of the rolles.
¶ The estate of other Iustices & barons of the cheker
¶ The estate of the mayre of Calays.
¶ The estate of a prouyncyall, a doctour dyvyne,
¶ The estate of a prothonat: he is aboue the popes collectour, and a doctour of bothe the lawes.
¶ The estate of him that hath ben mayre of London and seruaunt of the lawe.
¶ The estate of a mayster of the chauncery, and other worshypfull prechours of pardon, and clerkes that ben gradewable / & all other ordres of
chastyte, persones & preestes, worshypfull marchauntes & gentylmen, all this may syt at the squyers table.
¶ An archebysshop and a duke may not kepe the hall, but eche estate by them selfe in chaumbre or in pauylyon, that neyther se other.
¶ Bysshoppes, Marques, Erles, & Vycountes, all these may syt two at a messe.
¶ A baron, & the mayre of London, & thre chefe Iuges, and the speker of the parlyament, & an abbot with a myter, all these may svttwo or thre at a messe
¶ And all other estates may syt thre or foure at a messe
¶ Also the Marshall muste vnderstande and knowe the blode royall, for some lorde is of blode royall & of small lyuelode. And some knyght is wedded to a lady of royal blode; she shal kepe the estate that she was before. And a lady of lower degree shal kepe the estate of her lordes blode / for that has the reverence. & therfore the royall blode shall haue the reuerence, as I haue shewed you here before.
¶ Also a marshall muste take hede of the byrthe, and nexte of the lyne, of the blode royall.
¶ Also he must take hede of the kynges offycers, of the Chaunceler, Stewarde, Chamberlayne, Tresourer, and Controller.
¶ Also the marshall must take heed vnto straungers, & put them to worshyp & reuerence; for and they haue good chere it is your soueraynes honour.
¶ Also a Marshall muste take hede yf the kynge sende to your souerayne ony message; and yf he send a knyght, receyue hym as a baron; and yf he sende a squyre, receyue hym as a knyght / and yf he sende you a yoman, receyue hym as a squyer / and yf he sende you a grome, receyue hym as a yoman.
¶ Also it is noo rebuke to a knyght to sette a grome of the kynge at his table.
¶ Here endeth the boke of seruyce, & keruynge, and sewynge, and all maner of offyce in his kynde vnto a prynce or ony other estate, & all the feestes in the yere. printed by Wynkyn de Worde. Enprynted by wynkyn de worde at London in Flete strete at the sygne of the sonne. A.D. 1513. The yere of our lorde god M.CCCCC.xiij.
[Wynkyn .de. worde’s device here.]
[1*.] See above, in the [Keruynge of Flesshe], p. 157, lines 5 and 4 from the bottom.
[*] The feast of St John’s Beheading is on Aug. 29.
[NOTES.]
Wynkyn de Worde introduces some dishes, sauces, fish, and one wine, not mentioned by Russell.
The new Dishes are—
[Fayge] (p. 157, l. 10). This may be for Sage, the herb, or a variety of Fritter, like Fruyter vaunte (p. 157, l. 2; p. 159, l. 24), fruyter say (p. 159, l. 24), or a dish that I cannot find, or a way of spelling figs.
[Fruyter say], p. 159, l. 24. If say is not for Sage, then it may be a fish, contrasted with the vaunte, which I suppose to mean ‘meat.’ Sey is a Scotch name for the Coalfish, Merlangus Carbonarius. Yarrell, ii. 251.
[Charlet] (p. 159, l. 28). The recipe in ‘Household Ordinances,’ p. 463, is, Take swete cowe mylk and put into a panne, and cast in therto ȝolkes of eyren and the white also, and sothen porke brayed, and sage; and let hit boyle tyl hit crudde, and colour it with saffron, and dresse hit up, and serve hit forthe.” Another recipe for Charlet Enforsed follows, and there are others for Charlet and Charlet icoloured, in Liber Cure, p. 11.
[Jowtes], p. 160, last line. These are broths of beef or fish boiled with chopped boiled herbs and bread, H. Ord. p. 461. Others are made ‘with swete almond mylke,’ ib. See ‘Joutus de Almonde,’ p. 15, Liber Cure. For ‘Joutes’ p. 47; ‘for oþer ioutes,’ p. 48.
[Browes], p. 160, last line. This is doubtless the Brus of Household Ordinances, p. 427, and the bruys of Liber Cure, p. 19, l. 3, brewis, or broth. Brus was made of chopped pig’s-inwards, leeks, onions, bread, blood, vinegar. For ‘Brewewes in Somere’ see H. Ord. p. 453.
[Chewettes], p. 161, l. 4, were small pies of chopped-up livers of pigs, hens, and capons, fried in grease, mixed with hard eggs and ginger, and then fried or baked. Household Ordinances, p. 442, and Liber Cure, p. 41. The Chewets for fish days were similar pies of chopped turbot, haddock, and cod, ground dates, raisins, prunes, powder and salt, fried in oil, and boiled in sugar and wine. L. Cure, p. 41. Markham’s Recipe for ‘A Chewet Pye’ is at p. 80-1 of his English Houswife. Chewit, or small Pie; minced or otherwise. R. Holme. See also two recipes in MS. Harl. 279, fol. 38.
[Flaunes] (p. 161, l. 4) were Cheesecakes, made of ground cheese beaten up with eggs and sugar, coloured with saffron, and baked in ‘cofyns’ or crusts. ‘A Flaune of Almayne’ or ‘Crustade’ was a more elaborate preparation of dried or fresh raisins and pears or apples pounded, with cream, eggs, bread, spices, and butter, strained and baked in ‘a faire coffyn or two.’ H. Ord. p. 452. ‘Pro Caseo ad flauns qualibet die . panis j’ (allowance of). Register of Worcester Priory, fol. 121 a. ed. Hale, 1865. [Corrigenda]
Of new Sauces, Wynkyn de Worde names [Gelopere] & Pegyll (p. 165, l. 4). Gelopere I cannot find, and can only suggest that its p may be for f, and that “cloves of gelofer,” the clove-gillyflower, may have been the basis of it. These cloves were stuck in ox tongues, see “Lange de beof,” Liber Cure, p. 26.
Muffett also recommends Gilly-flour Vinegar as the best sauce for sturgeon in summer, p. 172; and Vinegar of Clove-Gilliflowers is mentioned by Culpepper, p. 97, Physical Directory, 1649.
[Pegylle] I take to be the Pykulle of Liber Cure Cocorum, p. 31, made thus;
‘Take droppyng of capone rostyd wele
With wyne and mustarde, as have Þou cele [bliss],
With onyons smalle schrad, and sothun in grece,
Meng alle in fere, and forthe hit messe.’
The new Wine is [Campolet], p. 153. Henderson does not mention it; Halliwell has ‘Campletes. A kind of wine, mentioned in a curious list in MS. Rawl. C. 86.’ [See the [list in the Notes to Russell], above, p. 86.] I suppose it to be the wine from ‘Campole. The name of a certaine white grape, which hath very white kernels.’ Cotgrave.
Of new Fish W. de Worde names the Salens (p. 166, l. 8), Cottell and [Tench] (p. 167). Torrentyne he makes sele turrentyne (p. 166, l. 8 from bottom) seemingly, but has turrentyne salte as a fish salted, at p. 168, l. 7.
[Cottell], p. 168, l. 14, the cuttlefish. Of these, Sepiæ vel Lolligines calamariæ, Muffet says, they are called also ‘sleewes’ for their shape, and ‘scribes’ for their incky humour wherewith they are replenished, and are commended by Galen for great nourishers; their skins be as smooth as any womans, but their flesh is brawny as any ploughmans; therefore I fear me Galen rather commended them upon hear-say then upon any just cause or true experience.
For the [Salens] I can only suggest thunny. Aldrovandi, de Piscibus, treating of the synonyms of the Salmon, p. 482, says, “Græcam salmonis nomenclaturam non inuenio, neque est quod id miretur curiosus lector, cum in Oceano tantum fluminibusque in eum se exonerantibus reperiatur, ad quæ veteres Græci nunquam penetrarunt. Qui voluerit, Salangem appellare poterit. Σαλαγξ enim boni, id est, delicati piscis nomen legitur apud Hesychium, nec præterea qui sit, explicatur: aut a migrandi natura κατανάδρομος, vel δρόμας fluviatilis dicatur, nam Aristoteles in mari dromades vocat Thunnos aliosque gregales, qui aliunde in Pontum excurrunt, et vix vno loco conquiescunt; aut nomen fingatur a saltu, & ἄλμων dicitur. Non placet tamen, salmonis nomen a saltu deduci, aut etiam á sale, licet saliendi natura ei optimè quadret saleque aut muria inueturaria etiam soleat. Non enim latine sed a Germanis Belgisuè Rheni accolis, aut Gallis Aquitanicis accepta vox est.” See also p. 318, ‘Scardula, et Iucohia ex Pigis, et Plota, Salena.’ Gesner, de Piscibus, p. 273. Can salens be the Greek ‘σωλην, a shell-fish, perhaps like the razor-fish. Epich. p. 22.’—Liddell and Scott—? I presume not. ‘Solen. The flesh is sweet; they may be eaten fryed or boiled.’ 1661, R. Lovell, Hist. of Animals, p. 240. ‘Solen: A genus of bivalve mollusks, having a long slender shell; razor-fish.’ Webster’s Dict.
[Sele turrentyne], p. 166, l. 8 from bottom. Seemingly a variety of seal, or of eel or sole if sele is a misprint. But I cannot suggest any fish for it.
[Rochets], p. 167, l. 5. Rubelliones. Rochets (or rather Rougets, because they are so red) differ from Gurnards and Curs, in that they are redder by a great deal, and also lesser; they are of the like flesh and goodness, yet better fryed with onions, butter, and vinegar, then sodden. Muffett, p. 166.
FROM THE SLOANE MS. 1986 IN THE BRITISH MUSEUM,
AB. 1460 A.D.
[ CONTENTS.]
HEre begynnethe þe fyrst boke of curtasye.
Qwo so wylle of curtasy lere,
In this boke he may hit here!
Yf thow be gentylmon, ȝomon, or knaue,
The nedis nurture for to haue.
Wheñ thou comes to a lordis ȝate,
The porter þou shalle fynde ther-ate;
Take hym thow shalt þy wepyn tho,
And aske hym leue in to go
¶ To speke with lorde, lady, squyer, or grome.
Ther-to the nedys to take the tome[1];
For yf he be of loghe degre,
Than hym falles to come to the;
¶ Yf he be gentylmon of kyñ,
The porter wille lede the to hym.
When thow come tho halle dor to,
Do of thy hode, thy gloues also;
¶ Yf þo halle be at the furst mete,
This lessoun loke thow noȝt for-ȝete:
Þe stuard, countroller, and tresurere,
Sittand at de deshe, þou haylse in fere.
¶ Withiñ þe halle sett on ayther side,
Sitten other gentylmen as falles þat tyde;
Enclyne þe fayre to hom also,
First to the ryȝht honde þou shalle go,
¶ Sitthen to þo left honde þy neghe þou cast;
To hom þou boghe withouten wrast[2];
Take hede to ȝomon on þy ryght honde,
And sithen byfore the screne þou stonde
¶ In myddys þe halle opon þe flore,
Whille marshalle or vssher come fro þe dore,
And bydde the sitte, or to borde the lede.
Be stabulle of chere for menske[3], y rede;
¶ Yf he þe sette at gentilmonnes borde,
Loke þou be hynde[4] and lytulle of worde.
Pare þy brede and kerue in two,
Tho ouer crust þo nether fro;
¶ In fowre þou kutt þo ouer dole,
Sett hom to-gedur as hit where hole;
Sithen kutt þo nether crust in thre,
And turne hit dowñ, lerne þis at me.
¶ And lay thy trenchour þe be-fore,
And sitt vp-ryȝht for any sore.
Spare brede or wyne, drynke or ale,
To thy messe of kochyñ be sett in sale;
¶ Lest men sayne þou art hongur beteñ,
Or ellis a gloten þat alle men wyteñ,
Loke þy naylys ben clene in blythe,
Lest þy felaghe lothe ther-wyth.
¶ Byt not on thy brede and lay hit doun,—
That is no curteyse to vse in towñ;—
But breke as myche as þou wylle ete,
The remelant to pore þou shalle lete.
¶ In peese þou ete, and euer eschewe
To flyte[5] at borde; þat may þe rewe.
Yf þou make mawes[6] on any wyse,
A velany þou kacches or euer þou rise.
¶ Let neuer þy cheke be Made to grete
With morselle of brede þat þou shalle ete;
An apys mow men sayne he makes,
Þat brede and flesshe in hys cheke bakes.
¶ Yf any mañ speke þat tyme to the,
And þou schalle onsware, hit wille not be
But waloande, and a-byde þou most;
Þat is a schame for alle the host.
¶ On bothe halfe þy mouthe, yf þat þou ete,
Mony a skorne shalle þou gete.
Þou shalle not lauȝhe ne speke no þynge
Whille þi mouthe be fulle of mete or drynke;
¶ Ne suppe not with grete sowndynge
Noþer potage ne oþer þynge.
Let not þi spone stond in þy dysche,
Wheþer þou be serued with fleshe or fische;
¶ Ne lay hit not on thy dishe syde,
But clense hit honestly with-outen pride.
Loke no browynge on þy fyngur þore
Defoule þe clothe þe be-fore.
¶ In þi dysche yf þou wete þy brede,
Loke þer-of þat noȝt be lede
To cast agayne þy dysche in-to;
Þou art vn-hynde yf þou do so.
¶ Drye þy mouthe ay wele and fynde
When þou schalle drynke oþer ale or wyne.
Ne calle þou noȝt a dysche a-ȝayne,
Þat ys take fro þe borde in playne;
¶ Ȝif þou sptt ouer the borde, or elles opoñ,
Þou schalle be holden an vncurtayse mon;
Yf þy nowñ dogge þou scrape or clawe,
Þat is holden a vyse emong men knawe.
¶ Yf þy nose þou clense, as may be-falle,
Loke þy honde þou clense, as wythe-alle,
Priuely with skyrt do hit away,
Oþer ellis thurghe thi tepet þat is so gay.
¶ Clense not thi tethe at mete sittande,
With knyfe ne stre, styk ne wande.
While þou holdes mete in mouthe, be war
To drynke, þat is an-honest[7] char,
¶ And also fysike for-bedes hit,
And sais þou may be choket at þat byt;
Yf hit go þy wrang throte into,
And stoppe þy wynde, þou art fordo.
¶ Ne telle þou neuer at borde no tale
To harme or shame þy felawe in sale;
For if he then withholde his methe[8],
Eftsons he wylle forcast þi dethe.
¶ Where-sere þou sitt at mete in borde,
Avoide þe cat at on bare worde
For yf þou stroke cat oþer dogge,
Þou art lyke an ape teyȝed with a clogge.
¶ Also eschewe, with-outen stryfe,
To foule þe borde clothe with þi knyfe;
Ne blow not on þy drynke ne mete,
Neþer for colde, neþer for hete;
¶ With mete ne bere þy knyfe to mowthe,
Wheþer þou be sett be strong or couthe;
Ne with þo borde clothe þi tethe þou wype,
Ne þy nyen þat rennen rede, as may betyde.
¶ Yf þou sitt by a ryȝht good mañ,
Þis lessoñ loke þou þenke apoñ:
Vndur his theȝghe þy kne not pit,
Þou ar fulle lewed yf þou dose hit.
¶ Ne bacwarde sittande gyf noȝt þy cupe,
Noþer to drynke, noþer to suppe;
Bidde þi frende take cuppe and drynke,
Þat is holden an-honest thyng.
¶ Lene not on elbowe at þy mete,
Noþer for colde ne for hete;
Dip not þi thombe þy drynke into,
Þou art vncurtayse yf þou hit do;
¶ In salt saler yf þat þou pit
Oþer fisshe or flesshe þat men may wyt,
Þat is a vyce, as men me telles,
And gret wonder hit most be elles.
¶ After mete when þou shalt wasshe,
Spitt not in basyn, ne water þou dasshe;
Ne spit not lorely, for no kyn mede,
Be-fore no mon of god for drede.
¶ Who so euer despise þis lessoun ryȝt,
At borde to sitt he hase no myȝt.
Here endys now oure fyrst talkyng,
Crist graunt vs alle his dere blessyng!
¶ Here endithe þe [first] boke of curtasye.
[ THE SECOND BOOK.]
YF that þou be a ȝong enfaunt,
And thenke þo scoles for to haunt,
This lessoun schalle þy maistur þe merke,
Croscrist[8a] þe spede in alle þi werke;
Sytthen þy pater noster he wille þe teche,
As cristes owne postles con preche;
Aftur þy Aue maria and þi crede,
Þat shalle þe saue at dome of drede;
¶ Theñ aftur to blesse þe with þe trinité,
In nomine patris teche he wille þe;
Þen with marke, mathew, luke, and Ion,
With þe þer crucis and the hegh name;
¶ To schryue þe in general þou schalle lere
Þy Confiteor and misereatur in fere.
To seche þe kyngdam of god, my chylde,
Þerto y rede þou be not wylde.
¶ Ther-fore worschip god, bothe olde and ȝong,
To be in body and soule yliche stronge.
When þou comes to þo chirche dore,
Take þe haly water stondand on flore;
¶ Rede or synge or byd prayeris
To crist, for alle þy crysten ferys;
Be curtayse to god, and knele doun
On bothe knees with grete deuocioun.
¶ To mon þou shalle knele opon þe toñ,
Þe toþer to þy self þou halde aloñ.
When þou ministers at þe heghe autere,
With bothe hondes þou serue þo prest in fere,
Þe ton to stabulle þe toþer
Lest þou fayle, my dere broþer.
¶ Anoþer curtayse y wylle þe teche,
Thy fadur And modur, with mylde speche,
In worschip and serue with alle þy myȝt,
Þat þou dwelle þe lengur in erthely lyȝt.
¶ To anoþer man do no more amys
Then þou woldys be doñ of hym and hys;
So crist þou pleses, and getes þe loue
Of meñ and god þat syttis aboue.
¶ Be not to meke, but in mene þe holde,
For ellis a fole þou wylle be tolde.
He þat to ryȝtwysnes wylle enclyne,
As holy wryȝt says vs wele and fyne,
His sede schalle neuer go seche hor brede,
Ne suffur of mon no shames dede.
¶ To for-gyf þou shalle þe hast;
To veniaunce loke þou come on last;
Draw þe to pese with alle þy strengþe;
Fro stryf and bate draw þe on lengþe.
¶ Yf mon aske þe good for goddys sake,
And þe wont thynge wher-of to take,
Gyf hym boner wordys on fayre manere,
With glad semblaunt and pure good cher.
¶ Also of seruice þou shalle be fre
To euery mon in hys degré.
Þou schalle neuer lose for to be kynde;
That on forȝetis, anoþer hase in mynde.
¶ Yf Any man haue part with þe in gyft,
With hym þou make an euen skyft;
Let hit not henge in honde for glose,
Þou art vncurtayse yf þou hyt dose.
¶ To sayntis yf þou þy gate hase hyȝt,
Thou schalle fulfylle hit with alle þy myȝt,
Lest god þe stryk with grete veniaunce,
And pyt þe in-to sore penaunce.
¶ Leue not alle men that speke þe fayre,
Wheþer þat hit ben comyns, burges, or mayre;
In swete wordis þe nedder was closet,
Disseyuaunt euer and mysloset;
Þer-fore þou art of adams blode,
With wordis be ware, but þou be wode:
A schort worde is comynly sothe
Þat fyrst slydes fro monnes tothe.
¶ Loke lyȝer neuer þat þou be-come,
Kepe þys worde for alle and somme.
Lawȝe not to of[t] for no solace,
For no kyn myrthe þat any man mase;
Who lawes alle þat men may se,
A schrew or a fole hym semes to be.
¶ Thre enmys in þys worlde þer are
Þat coueyteñ alle men to for-fare,—
The deuel, þe flesshe, þe worlde also,
That wyrkyn mankynde ful mykyl wo:
Yf þou may strye þes þre enmys,
Þou may be secur of heueñ blys.
¶ Also, my chylde, a-gaynes þy lorde
Loke þou stryfe with no kyn worde,
Ne waiour non with hym þou lay,
Ne at þe dyces with hym to play.
¶ Hym that þou knawes of gretter state,
Be not hys felaw in rest ne bate.
Ȝif þou be stad in strange contré,
Enserche no fyr þen falles to the,
Ne take no more to do on honde
Þen þou may hafe menske of alle in londe.
¶ Ȝif þou se any mon fal by strete,
Laweghe not þer-at in drye ne wete,
But helpe hym vp with alle þy myȝt,
As seynt Ambrose þe teches ryȝt;
Þou that stondys so sure on sete,
Ware lest þy hede falle to þy fete.
¶ My chylde, yf þou stonde at þo masse,
At vndur stondis bothe more and lasse,
Yf þo prest rede not at þy wylle,
Repreue hym noȝt, but holde þe stylle.
¶ To any wyȝt þy counselle yf þou schewe,
Be war þat he be not a schrewe,
Lest he disclaundyr þe with tong
Amonge alle men, bothe olde and ȝong.
¶ Bekenyng, fynguryng, non þou vse,
And pryué rownyng loke þou refuse.
Yf þou mete knyȝt, ȝomon, or knaue,
Haylys hym a-non, “syre, god ȝou saue.”
Yf he speke fyrst opon þe þore,
Onsware hym gladly with-outen more.
¶ Go not forthe as a dombe freke,
Syn god hase laft the tonge to speke;
Lest meñ sey be sibbe or couthe,[9]
“Ȝond is a mon with-outen mouthe.”
¶ Speke neuer vnhonestly of woman kynde,
Ne let hit neuer renne in þy mynde;
Þe boke hym calles a chorle of chere,
That vylany spekes be wemen sere:
For alle we ben of wymmen borñ,
And oure fadurs vs be-forne;
Þerfore hit is a vnhonest thyng
To speke of hem in any hethyng.[10]
¶ Also a wyfe be-falle of ryȝt
To worschyp hyr husbonde bothe day and nyȝt,
To his byddyng be obediente,
And hym to serue with-outen offence.
¶ Yf two brether be at debate,
Loke noþer þou forþer in hor hate,
But helpe to staunche hom of malice;
Þen þou art frende to bothe I-wys.
¶ Ȝif þou go with a-noþer at þo gate,
And ȝe be bothe of on astate,
Be curtasye and let hym haue þe way,
That is no vylanye, as men me say;
And he be comen of gret kynraden,
Go no be-fore þawgh þou be beden;
And yf þat he þy maystur be,
Go not be-fore, for curtasé,
Noþer in fylde, wode, noþer launde,
Ne euen hym with, but he commaunde.
¶ Yf þou schalle on pilgrimage go,
Be not þe thryd felaw for wele ne wo;
Thre oxen in plowgh may neuer wel drawe,
Noþer be craft, ryȝt, ne lawe.
¶ Ȝif þou be profert to drynk of cup,
Drynke not al of, ne no way sup;
Drynk menskely and gyf agayne,
Þat is a curtasye, to speke in playne.
¶ In bedde yf þou falle herberet to be,
With felawe, maystur, or her degré,
Þou schalt enquere be curtasye
In what par[t] of þe bedde he wylle lye;
Be honest and lye þou fer hym fro,
Þou art not wyse but þou do so.
¶ With woso men, boþe fer and negh,
The falle to go, loke þou be slegh
To aske his nome, and qweche he be,
Whidur he wille: kepe welle þes thre.
¶ With freres on pilgrimage yf þat þou go,
Þat þei wille ȝyme,[11] wilne þou also;
Als on nyȝt þou take þy rest,
And byde þe day as tru mannes gest.
¶ In no kyn house þat rede mon is,
Ne womon of þo same colour y-wys,
Take neuer þy Innes for no kyn nede,
For þose be folke þat ar to drede.
¶ Yf any thurgh sturnes þe oppose,
Onswere hym mekely and make hym glose:
But glosand wordys þat falsed is,
Forsake, and alle that is omys.
¶ Also yf þou haue a lorde,
And stondes by-fore hym at þe borde,
While þat þou speke, kepe welle þy honde,
Thy fete also in pece let stonde,
¶ His curtasé nede he most breke,—
Stirraunt fyngurs toos when he shalle speke.
Be stabulle of chere and sumwhat lyȝt,
Ne ouer alle wayue þou not thy syȝt;
¶ Gase not on walles with þy neghe[12],
Fyr ne negh, logh ne heghe;
Let not þe post be-cum þy staf,
Lest þou be callet a dotet daf;
Ne delf þou neuer nose thyrle
With thombe ne fyngur, as ȝong gyrle;
¶ Rob not þy arme ne noȝt hit claw,
Ne bogh not doun þy hede to law;
Whil any man spekes with grete besenes,
Herken his wordis with-outen distresse.
¶ By strete or way yf þou schalle go,
Fro þes two þynges þou kepe þe fro,
Noþer to harme chylde ne best,
With castyng, turnyng west ne est;
Ne chaunge þou not in face coloure,
For lyghtnes of worde in halle ne boure;
Yf þy vysage chaunge for noȝt,
Men say ‘þe trespas þou hase wroȝght.’
¶ By-fore þy lorde, ne mawes þou make
Ȝif þou wylle curtasie with þe take.
With hondes vnwasshen take neuer þy mete;
Fro alle þes vices loke þou þe kepe.
¶ Loke þou sytt—and make no stryf—
Where þo est commaundys, or ellis þo wyf.
Eschewe þe heȝest place with wyn,[13]
But þou be beden to sitt þer-in.
Of curtasie here endis þe secunde fyt,
To heuen crist mot oure saules flyt!
[ THE THIRD BOOK.]
¶ De officiarijs in curijs dominorum.
Now speke we wylle of officiers
Of court, and als of her mestiers.
Foure men þer beñ þat ȝerdis schalle bere,
Porter, marshalle, stuarde, vsshere;
The porter schalle haue þe lengest wande,
The marshalle a schorter schalle haue in hande;
The vssher of chambur smallest schalle haue,
[ The stuarde in honde schalle haue a stafe,]
A fyngur gret, two wharters long,
To reule þe meñ of court ymong.
[ ¶ De Ianitore.][14]
¶ The porter falle to kepe þo ȝate,
Þe stokkes with hym erly and late;
Ȝif any mañ hase in court mys-gayne,
To porter warde he schalle be tane,
Þer to a-byde þe lordes wylle,
What he wille deme by ryȝtwys skylle.
For wesselle clothes, þat noȝt be solde,
Þe po[r]ter hase þat warde in holde.
Of strangers also þat comen to court,
Þo porter schalle warne ser at a worde.
Lyueray he hase of mete and drynke,
And settis with hym who so hym thynke.
When so euer þo lorde remewe schalle
To castelle til oþer as hit may falle,
For cariage þe porter hors schalle hyre,
Foure pens a pece with-in þo schyre;
Be statut he schalle take þat on þe day.
Þat is þe kyngis crye in faye.
[ ¶ De Marescallo aule.][15]
¶ Now of marschalle of halle wylle I spelle,
And what falle to hys offyce now wylle y telle;
In absence of stuarde he shalle arest
Who so euer is rebelle in court or fest;
Ȝomon-vsshere, and grome also,
Vndur hym ar þes two:
Þo grome for fuelle þat schalle brenne
In halle, chambur, to kechyn, as I þe kenne,
He shalle delyuer hit ilke a dele,
In halle make fyre at yche a mele
Borde, trestuls, and formes also,
Þe cupborde in his warde schalle go,
Þe dosurs cortines to henge in halle.
Þes offices nede do he schalle;
[ Bryng in fyre on alhalawgh day,]
To condulmas euen, I dar welle say.
[ ¶ Per quantum tempus armigeri habebunt liberatam et ignis ardebit in aula.]
So longe squiers lyuerés shalle hafe,[16]
Of grome of halle, or ellis his knafe;
But fyre shalle brenne in halle at mete,
[ To Cena domini þat men base ete;]
Þer browȝt schalle be a holyn kene,
Þat sett schalle be in erber grene,
And þat schalle be to alhalawgh day,
And of be skyfted, as y þe say.
In halle marshalle alle men schalle sett
After here degré, with-outen lett.[17]
[ ¶ De pincernario, panetario, et cocis sibi seruientibus.]
¶ The botelar, pantrer, and cokes also,
To hym ar seruauntis with-outen mo;
Þer-fore on his ȝerde skore shalle he[20]
Alle messys in halle þat seruet be,
[ Commaunde to sett bothe brede and ale]
To alle men þat seruet ben in sale;
¶ To gentilmen with wyne I-bake,
Ellis fayles þo seruice, y vnder-take;
Iche messe at vjd breue shalle he
At the countyng house with oþer mené;
Yf þo koke wolde say þat were more,
Þat is þo cause þat he hase hit in skore.
Þe panter[18] also yf he wolde stryfe,
For rewarde þat sett schalle be be-lyue.
Wheñ brede faylys at borde aboute,
The marshalle gares sett with-outen doute
More brede, þat calde is a rewarde,
So shalle hit be preuet be-fore stuarde.
[ ¶ De officio pincernarij.][19]
¶ Botler shalle sett for yche a messe
A pot, a lofe, with-outen distresse;
Botler, pantrer, felawes ar ay,
Reken hom to-gedur fulle wel y may.
The marshalle shalle herber alle men in fere,
That ben of court of any mestere;
Saue þe lordys chambur, þo wadrop to,
Þo vssher of chambur schalle tent þo two.
[ ¶ De hostiario et suis seruientibus.][20]
¶ Speke I wylle A lytulle qwyle
Of vssher of chambur, with-outen gyle.
Þer is gentylmen, ȝomon-vssher also,
Two gromes at þo lest, A page þer-to.
[ ¶ De Officio garcionum.][21]
[ ¶ Gromes palettis shyn fyle and make litere],[22]
ix fote on lengthe with-out diswere;
vij fote y-wys hit shalle be brode,
Wele watered, I-wrythen, be craft y-trode,
Wyspes drawen out at fete and syde,
Wele wrethyn and turnyd a-ȝayne þat tyde;
On legh vnsonken hit shalle be made,
To þo gurdylstode hegh on lengthe and brade.
For lordys two beddys schalle be made,
Bothe vtter and inner, so god me glade,
Þat henget shalle be with hole sylour,[23]
With crochettis[24] and loupys sett on lyour;[25]
¶ Þo valance on fylour[26] shalle henge with wyn,
iij curteyns streȝt drawen with-inne,
Þat reche schalle euen to grounde a-boute,
Noþer more, noþer lesse, with-outen doute;
He strykes hom vp with forket wande,
And lappes vp fast a-boute þe lyft hande;
Þo knop vp turnes, and closes on ryȝt,
¶ As bolde by nek þat henges fulle lyȝt.
Þo counturpynt he lays on beddys fete,
Qwysshenes on sydes shyn lye fulle mete.
Tapetis[27] of spayne on flore by syde,
Þat sprad shyn be for pompe and pryde;
Þo chambur sydes ryȝt to þo dore,
He henges with tapetis þat ben fulle store;
And fuel to chymné hym falle to gete,
And screnes in clof to y-saue þo hete
Fro þo lorde at mete when he is sett;
Borde, trestuls, and fourmes, with-outen let,
¶ Alle thes þynges kepe schalle he,
And water in chafer for laydyes fre;
iij perchers of wax þen shalle he fet,
A-boue þo chymné þat be sett
In syce;[28] ichoñ from oþer shalle be
Þe lenghthe of oþer þat men may se,[28a]
To brenne, to voide, þat dronkyn is,
Oþer ellis I wote he dose Amys.
Þo vssher alle-way shalle sitt at dore
At mete, and walke schalle on þe flore,
To se þat alle be seruet on ryȝt,
Þat is his office be day and nyȝt,
And byd set borde when tyme schalle be,
And take hom vp when tyme ses he.
¶ The wardrop[29] he herbers and eke of chambur
Ladyes with bedys of coralle and lambur,
Þo vsshere schalle bydde þo wardropere
Make redy for alle nyȝt be-fore þe fere;
Þen bryngis he forthe nyȝt goun also,
And spredys a tapet and qwysshens two,
He layes hom þen opon a fourme,
And foteshete þer-on and hit returne.
¶ Þo lorde schalle skyft hys gowñ at nyȝt,
Syttand on foteshete tyl he be dyȝt.
Þen vssher gose to þo botré,
“Haue in for alle nyȝt, syr,” says he;
Fyrst to þe chaundeler he schalle go,
To take a tortes lyȝt hym fro;
¶ Bothe wyne and ale he tase indede,
Þo botler says, with-outen drede,
No mete for mon schalle sayed[30] be,
Bot for kynge or prynce or duke so fre;
For heiers of paraunce also y-wys,
Mete shalle be sayed, now thenkys on this.
Þen to pantré he hyȝes be-lyue,
¶ “Syrs, haue in with-outen stryffe;”
Manchet and chet[31] bred he shalle take,
Þo pantere assayes þat hit be bake;
A morter of wax ȝet wille he bryng,
Fro chambur, syr, with-out lesyng;
Þat alle nyȝt brennes in bassyn clere,
To saue þo chambur on nyȝt for fyre.
¶ Þen ȝomon of chambur shynne voyde with ryme,
The torches han holden wele þat tyme;
Tho chambur dore stekes þo vssher thenne,
With preket and tortes þat conne brenne;
Fro cupborde he brynges bothe brede and wyne,
And fyrst assayes hit wele a[nd] fyne.
But fyrst þe lorde shalle vasshe I-wys,
Fro þo fyr hous when he comen is;
Þen kneles þe vssher and gyfes hym drynke,
Brynges hym in bed where he shalle wynke;
In strong styd on palet he lay,
At home tase lefe and gose his way;
Ȝomon vssher be-fore þe dore,
In vttur chambur lies on þe flore.
[ ¶ De seneschallo.][32]
¶ Now speke I wylle of þo stuarde als,
Few ar trew, but fele ar fals.
Þo clerke of kechyn, countrollour,
Stuarde, coke, and surueyour,
Assenten in counselle, with-outen skorne,
How þo lorde schalle fare at mete þo morne.
Yf any deyntethe in countré be,
Þo stuarde schewes hit to þo lorde so fre,
And gares by hyt for any cost,
Hit were grete syn and hit were lost.
Byfore þe cours þo stuarde comes þen,
Þe seruer hit next of alle kyn men
Mays way and stondes by syde,
Tyl alle be serued at þat tyde.
At countyng stuarde schalle ben,
Tylle alle be breuet of wax so grene,
Wrytten in-to bokes, with-out let,
Þat be-fore in tabuls hase ben sett,
Tyl countes also þer-on ben cast,
And somet vp holy at þo last.
[ ¶ De contrarotulatore.][33]
¶ The Countrollour shalle wryte to hym,
Taunt resceu, no more I myn;
And taunt dispendu þat same day,
Vncountabulle he is, as y ȝou say.
[ ¶ De superuisore.][34]
¶ Surueour and stuarde also,
Thes thre folke and no mo,
For noȝt resayuen bot euer sene
Þat noþyng fayle and alle be whene;
Þat þo clerke of kechyn schulde not mys,
Þer-fore þo countrollour, as hafe I blys,
Wrytes vp þo somme as euery day,
And helpes to count, as I ȝou say.
[ ¶ De Clerico coquine.][35]
¶ The clerke of þe cochyñ shalle alle þyng breue,
Of men of court, bothe lothe and leue,
Of achatis and dispenses þen wrytes he,
And wages for gromes and ȝemen fre;
At dressour also he shalle stonde,
And fett forthe mete dresset with honde;
Þe spicery and store with hym shalle dwelle,
And mony thynges als, as I noȝt telle,
For clethyng of officers alle in fere,
Saue þe lorde hym self and ladys dere.
[ ¶ De cancellario.][36]
¶ The chaunceler answeres for hor clothyng,
For ȝomen, faukeners, and hor horsyng,
For his wardrop and wages also;
And asseles patentis mony and mo;
Yf þo lorde gyf oȝt to terme of lyf,
The chaunceler hit seles with-outen stryf;
Tan come nos plerra men seyne, þat is quando nobis placet,
Þat is, whille vs lykes hym noȝt omys;
Ouer-se hys londes þat alle be ryȝt:
On of þo grete he is of myȝt.
[ ¶ De thesaurizario.][37]
¶ Now speke y wylle of tresurere,
Husbonde and houswyf he is in fere;
Of þe resayuer he shalle resayue,
Alle þat is gedurt of baylé and grayue,[38]
Of þe lordes courtes and forfetis als,
Wheþer þay ben ryȝt or þay ben fals.
To þo clerke of cochen he payes moné
For vetayle to bye opon þo countré:
The clerke to kater and pulter is,
To baker and butler bothe y-wys
Gyffys seluer to bye in alle thyng
Þat longes to here office, with-outen lesyng.
Þe tresurer schalle gyfe alkyn wage,
To squyer, ȝomon, grome, or page.
Þo resayuer and þo tresurer,
Þo clerke of cochyn and chaunceler,
Grayuis, and baylys, and parker,
Schone come to acountes euery ȝere
By-fore þo auditour of þo lorde onone,
Þat schulde be trew as any stone;
Yf he dose hom no ryȝt lele,
To A baron of chekker þay mun hit pele.
[ ¶ De receptore firmarum.]
¶ Of þe resayuer speke wylle I,
Þat fermys[39] resayuys wytturly
Of grayuys, and hom aquetons makes,
Sex pons þer-fore to feys he takes,
And pays feys to parkers als I-wys,
Þer-of at acountes he loued is,
And ouer-seys castels, maners a-boute,
Þat noȝt falle with-in ne with-oute.
Now let we þes officers be,
And telle we wylle of smaller mené.
[ ¶ De Auenario.][40]
¶ Þe Aueyner schalle ordeyn prouande[41] good won,
For þo lordys horsis euerychon;
Þay schyn haue two cast[42] of hay,
A pek of prouande on a day;
Euery horse schalle so muche haue,
At racke and manger þat standes with staue.
A maystur of horsys a squyer[43] þer is,
Aueyner and ferour vndur hym I-wys;
Þose ȝomen þat olde sadels schyn haue,
Þat schyn be last for knyȝt and knaue,
For yche a hors þat ferroure[44] schalle scho,
An halpeny on day he takes hym to;
Vndur ben gromes and pages mony one,
Þat ben at wage euerychone;
Som at two pons on a day,
and som at iij ob., I ȝou say;
Mony of hem fote-men þer ben,
Þat rennen by þe brydels of ladys shene.
[ ¶ De pistore.][45]
¶ Of þo baker now speke y wylle,
And wat longes his office vntylle;
Of a lunden buschelle he shalle bake
xx louys, I vndur-take;
Manchet and chet to make brom bred hard,
For chaundeler and grehoundes and huntes reward.
[ ¶ De venatore et suis canibus.]
¶ A halpeny þo hunte takes on þe day
For euery hounde, þo sothe to say:
Þo vewter, two cast of brede he tase,
Two lesshe of grehoundes yf þat he hase;
To yche a bone, þat is to telle,
If I to ȝou þe sothe shalle spelle;
By-syde hys vantage þat may be-falle,
Of skynnes and oþer thynges with-alle,
Þat hunteres con telle better þan I,
Þer-fore I leue hit wytt[ur]ly.
[ ¶ De aquario.][46]
¶ And speke I wylle of oþer mystere
Þat falles to court, as ȝe mun here;
An euwere in halle þere nedys to be,
And chandelew schalle haue and alle napere;
He schalle gef water to gentilmen,
And als in alle ȝomen.
[ ¶ Qui debent manus lauare et in quorum domibus.]
¶ In kynges court and dukes also,
Þer ȝomen schynne wasshe and no mo;—
In duke Ionys house a ȝoman þer was,
For his rewarde prayde suche a grace;
Þe duke gete graunt þer-of in londe,
Of þe kyng his fader, I vndudurstonde.—(so)
Wosoeuer gefes water in lordys chaunber,
In presens of lorde or leuedé dere,
He schalle knele downe opoñ his kne,
Ellys he forȝetes his curtasé;
Þis euwer schalle hele his lordes borde,
With dowbulle napere at on bare worde:
The seluage to þo lordes syde with-inne,
And douñ schalle heng þat oþer may wynne;
Þo ouer nape schalle dowbulle be layde,
To þo vttur syde þe seluage brade;
Þo ouer seluage he schalle replye,[47]
As towelle hit were fayrest in hye;
Browers[48] he schalle cast þer-opon,
Þat þe lorde schulle clense his fyngers [on],
Þe leuedy and whoseuer syttes with-inne,
Alle browers schynne haue bothe more and myñ.
[ ¶ De panetario.]
¶ Þenne comes þe pantere with loues thre,
Þat square are coruyn of trenchour fre,
To sett with-inne and oon with-oute,
And saller y-coueryd and sett in route;
With þo ouemast lofe hit shalle be sett,
With-oute forthe square, with-outen lett;
Two keruyng knyfes with-oute one,
Þe thrydde to þo lorde, and als a spone.
[ ¶ De Cultellis domini.]
¶ Of þo two þo haftes schynne outwarde be,
Of þe thrydd þe hafte inwarde lays he,
Þe spony stele þer by schalle be layde;
Moo loues of trenchirres at a brayde
He settes, and seruys euyr in fere
To duches his wyne þat is so dere.
Two loues of trenchors and salt þo,
He settes be-fore his son also;
A lofe of trenchours and salt on last,
At bordes ende he settes in hast.
Þen brede he brynges, in towelle wrythyñ,
Thre lofys of þo wyte schalle be geuyñ;
A chet lofe to þo elmys dyshe,
Weþer he seruyd be with flesshe or fysche;
At aþer ende he castes a cope,
Layde dowñ on borde, þe endys plyed vp.
That he assayes knelande on kne,
Þo keruer hym parys a schyuer so fre;
And touches þo louys yn quere a-boute,
Þo pantere hit etys with-oute dowte;
Þo euwere thurgh towelle syles[49] clene
His water into þo bassynges shene;
Þo ouer bassyn þer-on schalle close,
A towelle þer-on, as I suppose,
Þat folden schalle be with fulle grete lore,
Two quarters on lenkethe and sumdele more;
A qwyte cuppe of tre þer-by shalle be,
Þer-with þo water assay schalle he;
Quelmes[50] hit agayn by-fore alle men;
Þo keruer þe bassynges tase vp þenne;
Annaunciande squier, or ellis a knyȝt,
Þo towelle dowñ tase by fulle good ryȝt;
Þo cuppe he tase in honde also,
Þo keruer powres wat[er] þe cuppe into;
The knyȝt to þo keruer haldes anon,
He says hit ar he more schalle doñ;
Þo cuppe þen voyde is in þo flette,[51]
Þe euwer hit takes with-outen lette.
The towelle two knyȝhtis schyn halde in fere,
Be-fore þe lordes sleues, þat ben so dere;
The ouer bassyn þay halde neuer þe queder,
Quylle þo keruer powre water in-to þe nedur.
For a pype þer is insyde so clene,
Þat water deuoydes, of seluer schene;
Þen settes he þe nethyr, I vndrstonde,
In þe ouer, and voydes with bothe is honde;
And brynges to þe euwer þer he come fro;
To þo lordys bordes aȝayn con go;
And layes iiij trenchours þo lorde be-fore,
Þe fyft aboue by good lore;
By hym self thre schalle he dresse,
To cut opon þe lordes messe;
Smale towelle a-boute his necke shalle bene,
To clens his knyfys þat ben so kene.
[ ¶ De Elemosinario.][52]
¶ The aumenere by þis hathe sayde grace,
And þo almes dysshe hase sett in place;
Þer-in þe keruer a lofe schalle sette,
To serue god fyrst with-outen lette;
Þese oþer lofes he parys a-boute,
Lays hit myd dysshe with-outen doute.
Þe smalle lofe he cuttis euen in twynne,
Þo ouer dole in two lays to hym.
The aumenere a rod schalle haue in honde,
As office for almes, y vndurstonde.
Alle þe broken met he kepys y wate,
To dele to pore men at þe ȝate.
And drynke þat leues serued in halle;
Of ryche and pore bothe grete and smalle.
He is sworne to ouer-se þe seruis wele,
And dele hit to þe pore euery dele;
Seluer he deles rydand by way;
And his almys dysshe, as I ȝou say,
To þe porest man þat he can fynde,
Oþer ellys I wot he is vnkynde.
[ ¶ De ferculario.]
¶ This wyle þo squyer to kechyn shalle go,
And brynges a bof for assay þo;
Þo Coke assayes þe mete vngryȝt,
Þo sewer he takes and kouers on ryȝt;
Wo so euer he takes þat mete to bere,
Schalle not so hardy þo couertoure rere,
For colde ne hote, I warne ȝou alle,
For suspecyoñ of tresoun as may befalle.
Yf þo syluer dysshe wylle algate brenne,
A sotelté I wylle þe kenne,
Take þe bredde coruyn and lay by-twene,
And kepe þe welle hit be not sene;
¶ I teche hit for no curtayse,
But for þyn ese.
When þe sewer comys vnto þe borde,
Alle þe mete he sayes at on bare worde,
Þe potage fyrst with brede y-coruyn,
Couerys hom agayn lest þey ben storuyn;
With fysshe or flessh yf [they] be serued,
A morselle þer-of shalle he be keruyd;
And touche þe messe ouer alle aboute,
Þo sewer hit etis with-outen doute.
With baken mete yf he seruyd be þo,
Þo lydes vp-rered or he fyr go,
Þe past or pye he sayes with-inne,
Dippes bredde in graué no more ne mynne;
Ȝif þe baken mete be colde, as may byfalle,
A gobet of þo self he sayes with-alle.
But þou þat berys mete in hande,
Yf þo sewer stonde, loke þou stande;
Yf he knele, knele þou so longe for oȝt,
¶ Tylle mete be sayde þat þou hase broght.
As oft at hegh borde yf brede be nede,
The butler two louys takys indede;
Þat on settes down, þat oþer agayn
He barys to cupborde in towelle playn.
As oft as þe keruer fettys drynke,
Þe butler assayes hit how good hym thynke;
In þe lordys cupp þat leuys vndrynken,
Into þe almesdisshe hit schalle be sonken.
The keruer anon with-outen thouȝt,
Vnkouers þe cup þat he hase brouȝt;
Into þe couertoure wyn he powres owt,
Or in-to a spare pece, with-outen doute;
Assayes, an gefes þo lorde to drynke,
Or settes hit doun as hym goode thynke.
Þo keruer[53] schalle kerue þo lordes mete,
Of what kyn pece þat he wylle ete;
And on hys trenchour he hit layes,
On þys maner with-out displayes;
In almesdysshe he layes yche dele,
Þat he is with serued at þo mele;
But he sende hit to ony strongere,
A pese þat is hym leue and dere,
And send hys potage also,
Þat schalle not to þe almes go.
Of keruer more, yf I shulde telle,
Anoþer fytt þenne most I spelle,
Ther-fore I let hit here ouer passe,
To make oure talkyng summedelasse.
When þe lorde hase eten, þo sewer schalle bryng
Þo surnape on his schulder bryng,
A narew towelle, a brode be-syde,
And of hys hondes he lettes hit slyde;
Þe vssher ledes þat on hed ryȝt,
Þo aumener þo oþer away shalle dyȝt.
When þe vssher comys to þe borde ende,
Þo narow towelle he strecches vnkende;
Be-fore þo lorde and þe lady so dere,
Dowbelle he playes þo towelle þere;
Whenne þay haue wasshen and grace is sayde,
Away he takes at a brayde;
Awoydes þo borde in-to þo flore,
Tase away þo trestis þat ben so store.
[ ¶ De candelario.][54]
¶ Now speke I wylle a lytulle whyle
Of þo chandeler, with-outen gyle,
Þat torches[55] and tortes[56] and preketes[57] con make,
Perchours,[58] smale condel, I vnder-take;
Of wax þese candels alle þat brennen,
And morter of wax þat I wele kenne;
Þo snof of hom dose a-way
With close sesours, as I ȝow say;
Þe sesours ben schort and rownde y-close,
With plate of irne vp-on bose.
In chambur no lyȝt þer shalle be brent,
Bot of wax þer-to, yf ȝe take tent;
In halle at soper schalle caldels (so) brenne
Of parys, þer-in þat alle men kenne;
Iche messe a candelle fro alhalawghe day
To candelmesse, as I ȝou say;
[ Of candel liueray squiyers schalle haue,]
So long, if hit is mon wille kraue.
Of brede and ale also þo boteler
Schalle make lyueré thurgh-out þe ȝere
To squyers, and also wyn to knyȝt,
Or ellys he dose not his office ryȝt.
Here endys the thryd speche.
Of alle oure synnes cryst be oure leche,
And bryng vs to his vonyng place!
Amen, sayes ȝe, for hys grete grace!
¶ Amen, par charite.
[1.] Toom or rymthe. Spacium, tempus, oportunitas. P. Parv.
[2.] AS. wræsten, to writhe, twist.
[3.] grace, civility; from AS. mennise, human; cp. our double sense of humanity. H. Coleridge.
[4.] courteous.
[5.] AS. flytan, dispute, quarrel.
[6.] Mowe, or skorne. Vangia, vel valgia, cachinna. Promptorium.
[7.] an privative, unhonest.
[8.] AS. mod, mood, passion, violence.
[8a.] Croscrist. La Croix de par Dieu. The Christs-crosse-row; or, the hornebooke wherein a child learnes it. Cotgrave. The alphabet was called the Christ-cross-row, some say because a cross was prefixed to the alphabet in the old primers; but as probably from a superstitious custom of writing the alphabet in the form of a cross, by way of charm. This was even solemnly practised by the bishop in the consecration of a church. See Picart’s Religious Ceremonies, vol. i. p. 131. Nares. [Corrigenda]
[9.] to relation or friend.
[10.] contempt, scorn, O.N. heðung. H. Coleridge.
[11.] AS. gýman, attend, regard, observe, keep.
[12.] thine eye
[13.] AS. win, contention, labour, war; win, wyn, joy, pleasure.
[14.] See the duties of Prince Edward’s Porters, A.D. 1474, in Household Ordinances, p. *30, and of Henry VIII.’s Porters, ibid. p. 239.
[15.] Though Edward IV. had Marshals (Household Ordinances, p. 84, &c.), one of whom made the Surnape when the King was in the Hall (p. 32), or Estate in the Surnape (p. 38), yet there is no separate heading or allowance for them in the Liber Niger. Two yeomen Ushers are mentioned in p. 38, but the two yeomen Ewars, their two Grooms and Page, p. 84, perform (nearly) the duties given above to the Usher and his Grooms.
[15a.] Fires in Hall lasted to Cena Domini, the Thursday before Easter: see [l. 398]. Squires’ allowances of lights ended on Feb. 2, I suppose. These lights, or candle of [l. 839], would be only part of the allowances. The rest would continue all the year. See Household Ordinances & North. Hous. Book. Dr Rock says that the holyn or holly and erbere grene refer to the change on Easter Sunday described in the Liber Festivalis:—“In die paschẽ. Good friends ye shall know well that this day is called in many places God’s Sunday. Know well that it is the manner in every place of worship at this day to do the fire out of the hall; and the black winter brands, and all thing that is foul with smoke shall be done away, and there the fire was, shall be gaily arrayed with fair flowers, and strewed with green rushes all about, showing a great ensample to all Christian people, like as they make clean their houses to the sight of the people, in the same wise ye should cleanse your souls, doing away the foul brenning (burning) sin of lechery; put all these away, and cast out all thy smoke, dusts; and strew in your souls flowers of faith and charity, and thus make your souls able to receive your Lord God at the Feast of Easter.” —Rock’s Church of the Future, v. iii. pt. 2, p. 250. “The holly, being an evergreen, would be more fit for the purpose, and makes less litter, than the boughs of deciduous trees. I know some old folks in Herefordshire who yet follow the custom, and keep the grate filled with flowers and foliage till late in the autumn.” —D. R. On Shere-Thursday, or Cena Domini, Dr Rock quotes from the Liber Festivalis—“First if a man asked why Sherethursday is called so, ye may say that in Holy Church it is called ‘Cena Domini,’ our Lord’s Supper Day; for that day he supped with his disciples openly.... It is also in English called Sherethursday; for in old fathers’ days the people would that day sheer their heads and clip their beards, and poll their heads, and so make them honest against Easter-day.” —Rock, ib., p. 235. [Corrigenda]
[16.] Edward IV.’s Esquiers for the Body, IIII, had ‘for wynter lyverey from All Hallowentide (Nov. 1) tyll Estyr, one percher wax, one candell wax, ij candells Paris, one tallwood and dimidium, and wages in the countyng-house.’ H. Ord. p. 36. So the Bannerettes, IIII, or Bacheler Knights (p. 32), who are kervers and cupberers, take ‘for wynter season, from Allhallowentyde till Estyr, one tortays, one percher, ii candelles wax, ii candelles Paris, ii talwood, ii faggotts,’ and rushes, litter, all the year; which the Esquiers have too. The Percy household allowance of Wax was cciiij score vij lb. dimid. of Wax for th’ expensys of my House for oone hole Yere. Viz. Sysez, Pryketts, Quarions, and Torches after ix d. the lb. by estimacion; p. 12.
[17.] The Liber Niger of Edw. IV. assigns this duty to one of the Gentylmen Usshers. H. Ord. p. 37.
[18.] See the Office of Panetry, H. Ord. p. 70.
[19.] See the Office of Butler of Englond, H. Ord. p. 73.
[20.] See Gentylmen Usshers of Chaumbre, IIII, H. Ord. p. 37. ‘This name ussher is a worde of Frenshe,’ p. 38.
[21.] Compare H. Ord. p. 39. ‘Yeomen of Chambre, IIII, to make beddes, to bere or hold torches, to sette bourdes, to apparayle all chaumbres, and suche other servyce as the chaumberlayn, or usshers of chambre command or assigne.’ Liber Niger Edw. IV. See also H. Ord. p. 40, Office of Warderobe of Beddes, p. 41, Gromes of Chambyr, X; and the elaborate directions for making Henry VII.’s bed, H. Ord. p. 121-2.
[22.] Hoc stramentum, lyttere, (the straw with which the bed was formerly made) p. 260, col. 2, Wright’s Vocabularies.
[23.] Sylure, of valle, or a nother thynge (sylure of a walle), Celatura, Celamen, Catholicon, in P. Parv. Fr. Ciel, Heauen, pl. Ciels, a canopie for, and, the Testerne and Valances of a Bed. Cotgrave. A tester over the beadde, canopus. Withals.
[24.] Crochet, a small hooke.
[25.] Lyowre, to bynde wythe precyows clothys. Ligatorium. P. Parv.
[26.] Fylowre, of barbours crafte, Acutecula, filarium. P. Parv. See note 3, p. 160.
[27.] Tapet, a clothe, tappis. Palsgrave, 1530. Tapis, Tapistrie, hangings, &c., of Arras. Cotgrave, 1611. Tapis, carpet, a green square-plot. Miege, 1684. The hangynges of a house or chambre, in plurali, aulæa ... Circundo cubiculum aulæis, to hange the chambre. The carpettes, tapetes. Withals.
[28.] And he (a Grome of Chambyr) setteth nyghtly, after the seasons of the yere, torchys, tortays, candylles of wax, mortars; and he setteth up the sises in the King’s chambre, H. Ord. p. 41, ‘these torches, five, seven, or nine; and as many sises sett upp as there bee torches,’ ib. p. 114; and dayly iiii other of these gromes, called wayters, to make fyres, to sett up tressyls and bourdes, with yomen of chambre, and to help dresse the beddes of sylke and arras. H. Ord. p. 41.
[28a.] ? some omission after this line. [Corrigenda]
[29.] Wardroppe, or closet—garderobe. Palsgrave.
[30.] See the duties of Edward IV.’s Sewar, H. Ord. p. 36.
[31.] Manchet was the fine bread; chet, the coarse. Fr. pain rouffet, Cheat, or boulted bread; houshold bread made of Wheat and Rie mingled. Cotgrave.
[32.] See the ‘Styward of Housholde,’ H. Ord. p. 55-6: ‘He is head officer.’
[33.] See the ‘Countroller of this houshold royall,’ H. Ord. p. 58-9.
[34.] See the duties and allowances of A Surveyour for the Kyng, in Household Ordinances, p. 37.
[35.] See the ‘chyef clerke of kychyn,’ t. Edw. IV., H. Ord. p. 70; and Henry VIII.’s Clerke of the Kitchen, A.D. 1539, ib. p. 235.
[36.] The duties of the Chauncellor of Englond are not stated in Edw. IV.’s Liber Niger, H. Ord. p. 29; but one of the two Clerkys of Grene-Clothe was accustomed to ‘delyver the clothinge of housholde,’ p. 61.
[37.] See the ‘Thesaurere of Housholde’ in Edw. IV.’s Liber Niger, H. Ord. p. 56-8: ‘the grete charge of polycy and husbandry of all this houshold growyth and stondyth moste part by hys sad and dylygent pourveyaunce and conduytes.’
[38.] AS. gerefa, reeve, steward, bailiff.
[39.] Rents, in kind or money; AS. feorme, food, goods.
[40.] The Avener of Edw. IV. is mentioned in H. Ord. p. 69. See the Charge of Henry VIII.’s Stable, A.D. 1526, ib. p. 206-7.
[41.] Prouender or menglid corne—fovrraige ... provende. Palsgrave.
[42.] See ‘two cast of brede,’ l. 631. ‘One caste of brede’ for the Steward’s yeoman, H. Ord. p. 56, &c.
[43.] Mayster of the horses—escvier de escvirie. Palsg.
[44.] See Rogers’s Agriculture and Prices in England, v. 1, p. 280-1. The latest prices he gives for shoeing are in 1400; “Alton Barnes, Shoeing 5 horses, a year, 6s. 8d. Takley, Shoeing 2 cart horses Manners and Household Expenses (ed. Dawson Turner), 1841, p. 380. (Sir Jn. Howard, Knt., 1462-9.) The Percy allowance in 1512 was “ij s viiij d. every Hors Shoynge for the hole Yere by estimacion, Viz. a Hors to be shodd oons in iij moneths withowt they jornay.” p. 24. A horse’s daily allowance was ‘a Peck of Oats, or 4d. in Breade after iiij Loiffes, 4d. for Provaunder, from 29th Septr. 8 Hen. VIII. to 3rd May following,’ p. 266.
[45.] See Edw. IV.’s Office of Bakehouse, H. Ord. p. 68-70. ‘The sergeaunt of thys office to make continually of every busshell, halfe chiete halfe rounde, besydes the flowre for the Kinges mouthe, xxvii loves, every one weying, after one daye olde, xxiii ounces of troye weyghtes.’ p. 69.
[46.] In Edward the Fourth’s Court, ‘Knyghts of Household, XII, bachelers sufficiant, and most valient men of that ordre of every countrey’ had ‘to serve the King of his bason.’ H. Ord. p. 33.
[47.] Replier, To redouble, to bow, fould, or plait into many doublings. Cotgrave.
[48.] Napkins? O. Fr. brueroi is bruyère, heath.
[49.] ? Du. zijgen (door een zifte ofte Stramijn), to runne (through a Sift or a Strainer.). een Suyle a Pale or a Water-pale. Hexham.
[50.] covers. ‘Ovyr quelmyd or ouer hyllyde. Obvolutus.’ P. Parv.
[51.] A.S. flett, room, hall.
[52.] See The Almonry of Henry VIII. A.D. 1526, H. Ord. p. 154, and p. 144; A.D. 1539, H. Ord. p. 239.
[53.] Edward IV. had ‘Bannerettes, IIII, or Bacheler Knights, to be kervers and cupberers in his Courte.’ ‘The kerver at the boarde, after the King is passed it, may chese for hymself one dyshe or two, that plentie is among.... Theis kervers and cupberers ... them nedeth to be well spede in taking of degree in the schole of urbanytie.’ H. Ord. p. 32-3.
[54.] See the ‘Office of Chaundlerye,’ H. Ord. p. 82-3. Paris candles, torches, morters, tortayes, sizes, and smalle lightes, are mentioned there.
[55.] Torche. Cereus. P. Parv.
[56.] ? same as tortayes, p. 192, note 2; p. 204, n. Notes [28] and [54] in this section.
[57.] Pryket, of a candylstykke, or other lyke. Stiga, P. Parv. Candlesticks (says Mr Way) in ancient times were not fashioned with nozzles, but with long spikes or prykets.... (See wood cut at the end of this book.) In the Memoriale of Henry, prior of Canterbury, A.D. 1285, the term prikett denotes, not the candlestick, but the candle, formed with a corresponding cavity at one end, whereby it was securely fixed upon the spike. p. 413, n. 1. Henry VIII.’s allowance ‘unto our right dere and welbilovede the Lady Lucy,’ July 16, 1533, included ‘at our Chaundrye barr, in Wynter, every night oon preket and foure syses of Waxe, with eight Candells white lights, and oon Torche.’ Orig. Letters, ed. Ellis, Series I., vol. ii. p. 31.
[58.] See note 1, p. 189. [Note 16] in this section.
[ NOTES TO THE BOOK OF CURTASYE.]
The Notes were printed near the end of the volume, immediately before the Index. They have been moved here for convenience.
p. 188, [l. 377-8], Statut. The only Statute about horse-hire that I can find, is 20 Ric. II. cap. 5, A.D. 1396-7, given below. I suppose the Foure pens of [l. 376] of the Boke of Curtasye was the price fixed by “the kyngis crye” or Proclamation, [l. 378], or by the sheriff or magistrates in accordance with it as the “due Agreement to the party” required by the Statute.
“Item. Forasmuch as the Commons have made Complaint, that many great Mischiefs Extortions & Oppressions be done by divers people of evil Condition, which of their own Authority take & cause to be taken royally Horses and other Things, and Beasts out of their Wains Carts and Houses, saying & devising that they be to ride on hasty Messages & Business, where of Truth they be in no wise privy of any Business or Message, but only in Deceit & Subtilty, by such Colour and Device to take Horses, and the said Horses hastily to ride & evil entreat, having no Manner of Conscience or Compassion in this Behalf, so that the said Horses become all spoiled and foundered, paying no manner of Thing nor penny for the same, nor giving them any manner of sustenance; and also that some such manner of people, changing & altering their Names, do take and ride such Horses, and carry them far from thence to another Place, so that they to whom they belong, can never after by any mean see, have again, nor know their said Horses where they be, to the great Mischief Loss Impoverishment & Hindrance of the King’s poor People, their Husbandry, and of their Living: Our Lord the King willing, for the Quietness and Ease of his People, to provide Remedy thereof, will & hath ordained, That none from henceforth shall take any such Horse or Beast in Such Manner, against the Consent of them to whom they be; and if any that do, and have no sufficient Warrant nor Authority of the King, he shall be taken and imprisoned till he hath made due Agreement to the Party.”
That this seizing of horses for the pretended use of the king was no fancied grievance, even in much later times, is testified by Roger Ascham’s letter to Lord Chancellor Wriothesley (? in 1546 A.D.) complaining of an audacious seizure of the horse of the invalid Master of Peterhouse, Cambridge, on the plea that it was to carry the king’s fish, whereas the seizer’s own servant was the nag’s real burden: “tentatum est per hominem apud nos valde turbulentum, nomine Maxwellum.” Ascham’s Works, ed. Giles, v. 1, p. 99. In vols. ix., x., and xi. of Rymer, I find no Proclamation or Edict about horse-hire. In 1413 Henry V.’s Herbergeator is to provide
Henry le Scrop, knight, with all that he wants “Proviso semper quòd idem Henricus pro hujusmodi Fœnis, Equis, Carectis, Cariagiis, & aliis necessariis, per se, seu Homines & Servientes suos prædictos, ibidem capiendis, fideliter solvat & satisfaciat, ut est justum.” Rymer, ix. 13.
The general rule shown by the documents in Rymer is that reasonable payments be made.
De Equis pro Cariagio Gunnorum Regis capiendis.
A.D. 1413 (1 Sept.), An. 1. Hen. V. Pat. 1, Hen. V. p. 3, m. 19. Rex, Dilectis sibi, Johanni Sprong, Armigero, & Johanni Louth Clerico, Salutem.
Sciatis quod Assignavimus vos, conjunctim & divisim, ad tot Equos, Boves, Plaustra, & Carectas, quot pro Cariagio certorum Gunnorum nostrorum, ac aliarum Rerum pro eisdem Gunnis necessarium, a Villa Bristolliæ usque Civitatem nostram Londoniæ, indiguerint, tàm infra Libertates, quàm extea (Feodo Ecclesiæ dumtaxat excepto) pro Denariis nostris, in hac parte rationabiliter solvendis Capiendum & Providendum. Rymer, ix. p. 49.
So in 1417 the order to have six wings plucked from the wing of every goose (except those commonly called Brodoges—? brood geese—) to make arrows for our archers, says that the feathers are rationabiliter solvendis. See also p. 653.
p. 188, [l. 358]. The stuarde and his stafe. Cp. Cavendish’s Life of Wolsey (ed. Singer, i. 34), “he had in his hall, daily, three especial tables furnished with three principal officers; that is to say, a Steward, which was always a dean or a priest; a Treasurer, a knight; and a Comptroller, an esquire; which bare always within his house their white staves.
“Then had he a cofferer, three marshals, two yeomen ushers, two grooms, and an almoner. He had in the hall-kitchen two clerks of his kitchen, a clerk comptroller, a surveyor of the dresser, a clerk of his spicery.” See the rest of Wolsey’s household officers, p. 34-9.
p. 190, [l. 409]. Ale. See in Notes on the Months, p. 418, the Song “Bryng us in good ale,” copied from the MS. song-book of an Ipswich Minstrel of the 15th century, read by Mr Thomas Wright before the British Archæological Association, August, 1864, and afterwards published in The Gentleman’s Magazine. P.S.—The song was first printed complete in Mr Wright’s edition of Songs & Carols for the Percy Society, 1847, p. 63. He gives Ritson’s incomplete copy from Harl. MS. 541, at p. 102.
Bryng us in good ale, and bryng us in good ale;
For owr blyssyd lady sak, bryng us in good ale.
Bryng us in no browne bred, fore that is made of brane,
Nor bryng us in no whyt bred, for therin is no game;
But bryng us in good ale.
Bryng us in no befe, for there is many bonys;
But bryng us in good ale, for that goth downe at onys,
And bryng us in good ale.
Bryng us in no bacon, for that is passing fate;
But bryng us in good ale, and gyfe us i-nought of that,
And bryng us in good ale.
Bryng us in no mutton, for that is often lene,
Nor bryng us in no trypes, for thei be syldom clene;
But bryng us in good ale.
Bryng us in no eggys, for ther ar many schelles;
But bryng us in good ale, and gyfe us no[th]yng ellys,
And bryng us in good ale.
Bryng vs in no butter, for therin ar many herys
Nor bryng us in no pygges flesch, for that will make us borys;
But bryng us in good ale.
Bryng us in no podynges, for therin is al Godes-good;
Nor bryng us in no venesen, for that is not for owr blood;
But bryng us in good ale.
Bryng us in no capons flesch, for that is ofte der;
Nor bryng us in no dokes flesche, for thei slober in the mer;
But bryng us in good ale.
See also the other ale song at p. 81 of the same volume, with the burden
Doll thi ale, doll; doll thi ale, doll;
Ale mak many a mane to have a doty poll.
p. 191, [l. 435], Gromes. “the said four groomes, or two of them at the least, shall repaire and be in the King’s privy chamber, at the farthest between six and seven of the clock in the morning, or sooner, as they shall have knowledge that the King’s highnesse intendeth to be up early in the morning; which groomes so comen to the said chamber, shall not onely avoyde the pallets, but also make ready the fire, dresse and straw the chamber, purgeing and makeing cleane of the same of all manner of filthynesse, in such manner and wise as the King’s highnesse, at his upriseing and comeing thereunto, may finde the said chamber pure, cleane, whollsome, and meete, without any displeasant aire or thing, as the health, commodity, and pleasure of his most noble person doth require.” Household Ordinances, p. 155, cap. 56, A.D. 1526.
[From the reprint by Bensley & Sons (in 1817) of
“The Booke of Demeanor from Small Poems entitled
The Schoole of Vertue by Richard Weste,” 1619, 12mo.]
[To the Reader.]
| R | Ightly conceiue me, and obserue me well, |
| I | Doe what heere is done for Childrens good, |
| C | Hrist in his Gospell (as S. Marke doth tell) |
| H | Ath not forbidden Children, nor withstood |
| A | Ny that should but aske the ready way, |
| R | Egarding Children, not to say them nay. |
| D | Irecting all that came, how faith should be, |
| W | Hat they should crave of Gods high Majestie, |
| E | Ven Salvation, through their faithful Prayer, |
| S | Ending their contemplations into the ayre, |
| T | O his high throne, whose love so guide us all |
| E | Ven to the end we neuer cease to call. |
[N.B.—The stops and sidenotes are those of the original, but that has no Headlines.]
The Booke of
Demeanor.
Serving at the table.
Stand straight vpright, and both thy feet
together closely standing,
Be sure on’t, ever let thine eye
be still at thy commanding.
Observe that nothing wanting be
which should be on the bord.
Vnlesse a question moved be,
be carefull: not a word.
If thou doe give or fill the drinke,
with duty set it downe,
And take it backe with manlike cheere
not like a rusticke Lowne.
If on an errand thou be sent,
make haste and doe not stay,
When all have done, observe the time,
serve God and take away.
When thou hast done and dined well,
remember thou repaire
To schoole againe with carefulnesse,
be that thy cheefest care.
And marke what shall be read to thee,
or given thee to learne,
That apprehend as neere as may be,
wisdome so doth warne.
With stedfast eye and carefull eare,
remember every word
Thy Schoole master shall speake to thee,
as memory shall afford.
Let not thy browes be backward drawn,
it is a signe of pride,
Exalt them not, it shewes a hart
most arrogant beside.
Nor let thine eyes be gloting downe,
cast with a hanging looke:
For that to dreamers doth belong,
that goodnesse cannot brooke.
Let forehead joyfull be and full,
it shewes a merry part,
And cheerefulnesse in countenance,
and pleasantnesse of heart.
Nor wrinckled let thy countenance be,
still going to and fro:
For that belongs to hedge-hogs right,
they wallow even so.
Nor imitate with Socrates,
to wipe thy snivelled nose
Vpon thy cap, as he would doe,
nor yet upon thy clothes.
But keepe it cleane with handkerchiffe,
provided for the same,
Not with thy fingers or thy sleeve,
therein thou art too blame.
Blow not alowd as thou shalt stand,
for that is most absurd,
Iust like a broken winded horse.
it is to be abhord.
Nor practize snufflngly to speake,
for that doth imitate
The brutish Storke and Elephant,
yea and the wralling cat.
If thou of force doe chance to neeze,
then backewards turne away
From presence of the company,
wherein thou art to stay.
Thy cheekes with shamefac’t modesty,
dipt in Dame Natures die,
Not counterfet, nor puffed out,
observe it carefully.
Keepe close thy mouth, for why, thy breath
may hap to give offence,
And other worse may be repayd
for further recompence.
Nor put thy lips out like a foole
as thou wouldst kisse a horse,
When thou before thy betters art,
and what is ten times worse,
To gape in such unseemely sort,
with ugly gaping mouth,
Is like an image pictured
a blowing from the south.
Which to avoyd, then turne about,
and with a napkin hide
That gaping foule deformity,
when thou art so aside.
To laugh at all things thou shalt heare,
is neither good nor fit,
It shewes the property and forme
of one with little wit.
To bite the lip it seemeth base,
for why, to lay it open,
Most base dissembling doggednesse,
most sure it doth betoken.
And so to bite the upper lip
doth most uncomely shew,
The lips set close (as like to kisse)
in manner seeme not so.
To put the tongue out wantonly,
and draw it in agen,
Betokens mocking of thy selfe,
in all the eyes of men,
If spitting chance to move thee so
thou canst it not forbeare,
Remember do it modestly,
consider who is there.
If filthiness, or ordure thou
upon the floore doe cast,
Tread out, and cleanse it with thy foot,
let that be done with haste.
If in thy tale thou hammering stand,
or coughing twixt thy words,
It doth betoken a liers smell,
that’s all that it affords.
To belch or bulch like Clitipho,
whom Terence setteth forth,
Commendeth manners to be base,
most foule and nothing worth.
If thou to vomit be constrain’d,
avoyd from company:
So shall it better be excus’d,
if not through gluttony.
Keep white thy teeth, and wash thy mouth
with water pure and cleane,
And in that washing, mannerly
observe and keep a meane.
Thy head let that be kembd and trimd,
let not thy haire be long,
It is unseemely to the eye,
rebuked by the tongue.
And be not like a slothfull wight,
delighted to hang downe
The head, and lift the shoulders up,
nor with thy browes to frowne.
To carry up the body faire,
is decent, and doth shew
A comely grace in any one,
Where ever he doth goe.
To hang the head on any side,
doth shew hypocrisie:
And who shall use it trust him not,
he deales with policie.
Let not thy privy members be
layd open to be view’d,
It is most shamefull and abhord,
detestable and rude.
Retaine not urine nor the winde,
which doth thy body vex,
So it be done with secresie,
let that not thee perplex.
And in thy sitting use a meane,
as may become thee well,
Not straddling, no nor tottering,
and dangling like a bell.
Observe in Curtesie to take
a rule of decent kinde,
Bend not thy body too far foorth,
nor backe thy leg behind.
In going keep a decent gate,
not faining lame or broken,
For that doth seeme but wantonnesse,
and foolishnesse betoken.
Let thy apparrell not exceede,
to passe for sumptuous cost,
Nor altogether be too base,
for so thy credit’s lost.
Be modest in thy wearing it,
and keep it neat and cleane,
For spotted, dirty, or the like,
is lothsome to be seene.
This for thy body may suffice,
how that must ordred be:
Now at the Church thou shalt observe
to God how all must be.
[No doubt incomplete, or to be inserted before Cap. v. of Weste’s Schoole of Vertue, at the end of this Part. F. J. F.]
[Sloane MS. 1986, p. 193, ab. 1450-60. The last page
mentions the 19th year of Henry VI., A.D. 1440-1.]
INcipiunt statuta familie bone Memorie dompni
Roberti Grossetest, lincolnie episcopi.
Let alle men be warned þat seruen ȝou, and warnyng be ȝeue to alle men that be of howseholde, All servants should serve truly God and their Master; to serue god and ȝou trewly & diligently and to performyng, or the wyllyng of god to be performed and fulfyllydde. primus uersiculus doing fully all that their Master orders, [Fyrst] let seruauntis doo perfytely in alle thyngis youre wylle, and kepe they ȝoure commaundementis after god and ryȝthwysnesse, and with-oute condicioñ and also with-oute gref or offense. And sey ȝe, that be principalle heuede or prelate to alle ȝoure seruauntis bothe lesse and more, that they doo fully, reedyly, and treuly, without answering. with-oute offense or ayenseyng, alle youre wille & commaundement that is not ayeynys god. 2us T[*] [the secunde ys], that ȝe commaunde them that kepe and haue kepyng of ȝoure howseholde, The upper servants must be honest and diligent, a-fore ȝoure meynye, that bothe with-in and with-oute the meynye be trewe, honest, diligent, bothe chast and profitabulle. 3us [¶ the thrydde]: commaunde ye that nomañ be admittyd in ȝoure howseholde, nother inwarde nother vtwarde, and engage no untrusty or unfit man. but hit be trustyd and leuyd that ȝe be trewe and diligent, and namely to that office to the whiche he is admyttyd; Also þat he be of goode maners [iv.] ¶ The fowrethe: be hit sowȝht and examined ofte tymys yf ther be ony vntrewman, vnkunnyng, Dishonest, vnhonest, lecherous,
quarrelsome, and drunken servants must be turned out. stryffulle, [* p. 194] drunke*lewe, vnprofitabulle, yf there be ony suche yfunde or diffamydde vppon these thyngis, that they be caste oute or put fro the howseholde. [v.] All must be of one accord, ¶ The fyft: commaunde ȝe that in no wyse be in the howseholde men debatefulle or stryffulle, but that alle be of ooñ a-corde, of ooñ wylle, euen lyke as in them ys oon mynde and oon sowle. [vi.] ¶ The sixte: commaunde ȝe that alle tho that seruen in ony offyce be obedient to those above them, obedient, and redy, to them that be a-bofe them in thyngis that perteynyñ to there office. [vii.] ¶ The seuenthe: commaunde ȝe that ȝoure gentilmen yomen and other, dayly bere and dress in livery, were there robis in ȝoure presence, and namely at the mete, for ȝoure worshyppe, and not oolde robis and not cordyng to the lyuerey, and not wear old shoes. nother were they oolde schoon ne fylyd. [viii.] ¶ The viij: Order your Alms to be Commaunde ȝe that ȝoure almys be kepyd, & not sende not to boys and knafis, nother in the halle nothe oute of þe halle, ne be wasted in soperys ne dyners of gromys, but wysely, temperatly, with-oute bate or betyng, given to the poor and sick. be hit distribute and the[n] departyd to powre meñ, beggers, syke folke and febulle. [ix.] Make all the household dine together in the Hall. ¶ The ix.: Make ȝe ȝoure owne howseholde to sytte in the alle, as muche as ye mow or may, at the bordis of oon parte and of the other parte, and lette them sitte to-gedur as mony as may, not here fowre and thre there: and when youre chef maynye be sett, then alle gromys [* p. 195] may* entre, sitte, And ryse [x.] Let no woman dine with you. wyfe] MS. wyse ¶ The x.: Streytly for-bede ȝe that no wyfe be at ȝoure mete. And sytte ȝe euer in the myddul of the hye borde, Let the Master show himself to all. that youre fysegge and chere be schewyd to alle meñ of bothe partyes, and that ȝe may see lyȝhtly the seruicis and defawtis: and diligently see ȝe that euery day in ȝoure mete seson be two men ordeyned to ouer-se youre mayny, and of that they shalle drede ȝou [xi.] ¶ The xi: commaunde ȝe, and yeue licence as lytul tyme as ye may with honeste to them that be in ȝoure howseholde, Let your servants go to their homes. to go home. And whenne ȝe yeue licence
to them, Assigne ȝe to them a short day of comyng a yeyne vndur peyne of lesyng there seruice. Don’t allow grumbling. And yf ony mañ speke ayen or be worthe] t.i. wroth worthe, say to hym, “what! wille ye be lorde? ye wylle þat y serue you after ȝoure wylle.” and they that wylle not here that ȝe say, effectually be they ywarnyd, and ye shalle prouide other seruantis the whiche shalle serue you to youre wylle or plesyng. [xii.] Tell your Panter and Butler to come to the table before grace. ¶ The xij is: command the panytrere with youre brede, & the botelare with wyne and ale, come to-gedur afore ȝou at the tabulle afore gracys, Tell off three yeomen to wait at table. And let be there thre yomen assigned to serue the hye tabulle and the two syde tabullis in solenne dayes; ¶ And ley they not the vessels deseruyng for ale and wyne vppon the [* p. 196] tabulle,* but afore you, But be thay layid vnder þe tabulle. [xiii.] ¶ The 13: Tell the Steward to keep good order in the Hall, commaunde ye the stywarde þat he be besy and diligent to kepe the maynye in hys owne persone inwarde and vtwarde, and namely in the halle and at mete, that they be-haue them selfe honestly, with-out stryffe, fowlespekyng, and noyse; And that they that be ordeynyd to sette messys, and serve every one fairly. bryng them be ordre and continuelly tyl alle be serued, and not inordinatly, And thorow affeccion] MS. affecciori affeccion to personys or by specialte; And take ȝe hede to this tyl messys be fully sett in the halle, and after tende ye to ȝoure mette. [xiv.] Have your dish well filled ¶ The xiiij: commaunde ȝe þat youre dysshe be welle fyllyd and hepid, and namely of entermes, and of pitance with-oute fat, that you may help others to it. carkyng that ȝe may parte coureteysly to thoo that sitte beside, bothe of the ryght hande and the left, thorow alle the hie tabulle, and to other as plesythe you, thowȝght they haue of the same that ye haue. At the soper be seruantis seruid of oon messe, & byȝth metis, & after of chese. ¶ And yf the[r] come gestis, seruice schalle be haued as nedythe. [xv.] Always admit your special friends, and show them you are glad to see them. ¶ The xv: commaunde ye the officers that they admitte youre knowlechyd men, familiers frendys, and strangers, with mery chere, the
whche they knowen you to wille for to admitte and receyue, and to them the whiche wylle you worschipe, [* p. 197] and* they wylleñ to do that ye wylle to do, that they may know them selfe to haue be welcome to ȝou, and to be welle plesyd that they be come. ¶ And al so muche as ȝe may with-oute peril of sykenes & werynys ete ȝe in the halle afore ȝoure meyny, ¶ For that schalle be to ȝou profyte and worshippe. [xvi.] Talk familiarly to your Bailiffs, ¶ The xvj: when youre ballyfs comyn a-fore ȝoure, speke to them fayre and gentilly in opyñ place, and not in priuey, ¶ And shew them mery chere, ask how your tenants and store do. & serche and axe of them “how fare owre meñ & tenauntis, & how cornys dooñ, & cartis, and of owre store how hit ys multiplyed,” Axe suche thyngis openly, and knowe ȝe certeynly that they wille the more drede ȝou. [xvii.] Allow no private meals; only those in Hall. ¶ The xvij: commaunde ȝe that dineris and sopers priuely in hid plase be not had, & be thay forbeden that there be no suche dyners nother sopers oute of the halle, For of suche comethe grete destrccion, and no worshippe therby growythe to the lorde.
¶ Expliciunt Statuta Familie bone Memorie.
Prof. Brewer has, I find, printed these Statuta in his most interesting and valuable Monumenta Franciscana, 1858, p. 582-6. He differs from Mr Brock and me in reading drunkelewe (drunken, in Chaucer, &c.) as ‘drunke, lewe,’ and vessels as ‘bossels,’ and in adding e’s[1] to some final g’s. He says, by way of Introduction, that, “Though entitled Ordinances for the Household of Bishop Grostete, this is evidently a Letter addressed to the Bishop on the management of his Household by some very intimate friend. From the terms used in the Letter, it is clear that the writer must have been on confidential terms with the Prelate. I cannot affirm positively that the writer was Adam de Marisco, although to no other would this document be attributed with greater probability. No one else enjoyed such a degree of Grostete’s affection; none would have ventured to address him with so much familiarity. Besides, the references made more than once by Adam de Marisco in his letters to the management of the Bishop’s household, greatly strengthen this supposition. See pp. 160, 170 (Mon. Francisc.). The MS. is a small quarto on vellum, in the writing of the 15th century. It is in all probability a translation from a Latin original.”
[*] The T of T the is used as a paragraph mark in the MS. Italics partly added by transcriber; see [Corrigenda].
[1.] In this he is probably right. The general custom of editors justifies it. Our printers want a pig-tailed or curly g to correspond with the MS. one.
[From the Rawlinson MS., C. 86, fol. 31,
in the Bodleian Library.]
Vtter thy langage wyth good avisement;
Reule the by Reasoun in thy termoȝ alle;
Mystruste not thy frende for none accusement,
Fayle him neuer at nede, what so euer befalle;
Solace þi selfe when menn to sporte þee calle;
Largely to speke be wele ware for þat cause;
Rolle faste this reasoun & thynke wele on þis clause.
What mann þou seruyst, alle wey him drede;
His good as þyñ owne, euer þou spare.
Lette neuer þy wylle þy witt ouer lede,
But be glad of euery mannys welfare.
Folus lade polys; wisemenn ete þe fysshe;
Wisemenn hath in þer hondis ofte þat folys after wysshe.
Who so in youthe no vertu vsith,
In age alle honour him refusith.
Deame þee best in euery doute
Tyl þe trouthe be tryed oute.
It is þe properte of A gentilmann
To say the beste þat he cann.
Si vieȝ dolere tua crimina die miserere
Permiserere mei frangitur ira dei
[Follows:—Policronica.
Josephus of Iewes þat Nobyl was, the firste Auctour of the booke of Policronica, &c.]
F. S.[eager]
Anno. 1557.
Dispise not councel, rebuking foly
Esteme it as, nedefull and holy.
[ ¶ THE AUCTOURS NAME IN VERDYT.]
| S | Saye well some wyll | by this my labour |
| E | Euery man yet | Wyll not say the same |
| A | Amonge the good | I doubt not fauour |
| G | God them forgeue | For it me blame |
| E | Eche man I wyshe | It shall offende |
| R | Reade and then iudge | Where faulte is amende |
Face aut Tace.
[ CONTENTS.]
(Taken from the headings in the Text.)
[N.B. The even lines (2, 4, &c.) of the original are printed here opposite the odd ones (1, 3, &c.), instead of after them, to save space. The lines must therefore be read right across the page. The sidenotes in large type, ‘Cato, Isocra, &c.,’ are those of the original. The rest are the editor’s, and he has added headlines, some stops, &c.]
For this e-text, the lines have been re-split. Line numbers have been regularized to multiples of 4, as in other selections.
[sign. A. ii.] First,
FIrst in the mornynge
when thou dost awake,
To God for his grace
thy peticion then make;
This prayer folowynge
vse dayly to say,
Thy harte lyftynge vp;
Thus begyn to pray
[ ¶ The mornynge prayer.]
“O God, from whom
al good gifts procede!
To thee we repayre
in tyme of our nede,
That with thy grace
thou wouldst vs endue
Vertue to folowe
and vyce to exchue:
Heare this our request,
and graunt our desyre,
O lorde! moste humbly
we do the requyre!
This day vs defende,
that we walkynge aryght
May do the thynge
acceptable in thy syght,
That as we in yeares
And body do growe,
So in good vertues
we may lykewyse flowe
To thy honour,
and ioy of our parentes,
Learninge to lyue well,
and kepe thy commaundmentes;
In flyinge from all
Vice, synne, and cryme,
Applyinge our bookes,
not losynge our tyme,
May fructifye and go forwarde
here in good doynge
In this vale of miserie
vnto oure lyuees endynge,
That after this lyfe
here transitory
We may attayne
to greater glory.”
The Lordes prayer then
se thou recyte,
So vsynge to do
at mornynge and nyght.
[ ¶ Howe to order thy selfe when thou rysest,
and in apparelynge thy body.
Capitulo .i.]
Flye euer slouthe
and ouer much slepe;
In health the body
therby thou shalte kepe.
Muche slepe ingendereth
diseases and payne,
It dulles the the wyt
and hurteth the brayne.
Early in the mornynge
thy bed then forsake,
Thy rayment put on,
thy selfe redy make.
To cast vp thy bed
It shalbe thy parte,
Els may they say
that beastly thou art;
So to departe
and let the same lye,
It is not semynge
nor yet manerly.
Downe from thy chamber
when thou shalte go,
Thy parentes salute thou,
and the famely also;
Thy handes se thou washe,
and thy hed keame,
And of thy rayment
se torne be no seame;
Thy cappe fayre brusht,
thy hed couer than,
Takynge it of
In speakynge to any man.
Cato doth councel thee
thyne elders to reuerence
Declarynge therby
thy dutye and obedience.
Thy shyrte coler fast
to thy necke knyt;
Comely thy rayment
loke on thy body syt.
Thy gyrdell about
thy wast then fasten,
Thy hose fayre rubd
thy showes se be cleane.
A napkyn se that
thou haue in redines
Thy nose to clense
from all fylthynes.
Thy nayles, yf nede be,
se that thou payre;
Thyne eares kepe cleane,
thy teath washe thou fayre.
If ought about thee
chaunce to be torne,
Thy frendes therof shewe
howe it is worne,
And they wyll newe
for thee prouyde,
Or the olde mende,
In tyme beinge spyde,
This done, thy setchell
and they bokes take,
And to the scole
haste see thou make.
But ere thou go,
with thy self forthynke.
That thou take with thee
pen, paper, and ynke;
For these are thynges
for thy study necessary,
Forget not then
with thee them to cary.
The souldiar preparynge
hym selfe to the fielde
Leaues not at home
his sworde and his shielde,
No more shulde a scoler
forget then truly
what he at scole
shulde nede to occupy.
These thynges thus had,
Take strayght thy way
Vnto the schole
without any stay.
[ Howe to behaue thy selfe in going by
the streate and in the schoole .ii.]
In goynge by the way
and passynge the strete,
Thy cappe put of,
Salute those ye mete;
In geuynge the way
to suche as passe by,
It is a poynte
of siuilitie.
And thy way fortune
so for to fall,
Let it not greue thee
thy felowes to call.
when to the schole
thou shalte resort,
This rule note well
I do the exhort:
Thy master there beynge,
Salute with all reuerence,
Declarynge thereby
thy dutye and obedience;
Thy felowes salute
In token of loue,
Lest of inhumanitie
they shall the reproue.
Vnto thy place
appoynted for to syt,
Streight go thou to,
and thy setchel vnknyt,
Thy bokes take out,
thy lesson then learne
Humbly thy selfe
Behaue and gouerne.
Therein takynge payne,
with all thyne industry
Learnynge to get
thy boke well applye:
All thynges seme harde
when we do begyn,
But labour and diligence
yet both them wyn;
we ought not to recken
and coumpt the thyng harde
That bryngeth ioye
and pleasure afterwarde;
Leaue of then laboure,
and the lacke rue,
Lament and repent
when age doth insue.
Deades that deserued
Fame and greate prayse,
Buried had ben,
we se in olde dayes;
If letters had not then
brought them to lyght
The truth of suche thynges
who coulde nowe resyght?
Applye thy minde
to learnynge and scyence,
For learnynge in nede
wyll be thy defence.
Nothinge to science
compare we may well,
The swetenes wherof
all thynges doth excell.
And Cato the wyse
this worthy sayinge hath,
That man wantinge learnynge
is as the image of death.
The rootes of learnynge
most bytter we deme;
The fruites at last
Moste pleasaunt doth seme.
Then labour for learnynge
whyle here thou shalt lyue,
The ignoraunt to teache,
and good example geue;
So shalte thou be thought
A membre most worthy
The common welth to serue
In tyme of necessitie.
Experience doth teache
And shewe to thee playne
That many to honour
By learninge attayne
That were of byrthe
But symple and bace,—
Suche is the goodnes
Of Gods speciall grace,—
For he that to honour
by vertue doth ryse,
Is double happy,
and counted most wyse.
If doubte thou doest,
Desyre to be toulde,
No shame is to learne,
Beinge neuer so oulde;
Ignoraunce doth cause
Great errors in vs
For wantynge of knowledge
Doubts to discusse;
Then learne to discerne
the good from the yll,
And suche as thee warne,
Bere them good will.
when from the schoole
ye shall take your waye,
Or orderly then go ye,
twoo in aray,
your selues matchynge
So equall as ye may,
That men it seynge
May well of you saye
In commendynge this
your laudable wayes,
whiche must nedes sounde
to your great prayse,
Not runnynge on heapes
as a swarme of bees,
As at this day
Euery man it nowe sees;
Not vsynge, but refusynge,
Suche foolyshe toyes
As commonly are vsed
In these dayes of boyes,
As hoopynge and halowynge
as in huntynge the foxe,
That men it hearynge
Deryde them with mockes.
This foolyshnes forsake,
this folly exchewynge,
And learne to followe
this order insuynge.
In goynge by the way
Neyther talke nor iangle,
Gape not nor gase not
at euery newe fangle,
But soberly go ye
with countinaunce graue;
Humblye your selues
towarde all men behaue;
Be free of cappe
and full of curtesye;
Greate loue of al men
you shall wyn therby.
Be lowly and gentyll
and of meke moode;
Then men con not
but of you say good.
In passynge the strete
Do no man no harme;
Vse thou fewe wordes,
and thy tounge charme,
Then men shal see
that grace in the groweth
From whom vertues
So aboundantly floweth.
when thou arte come
where thy parentes do dwell,
Thy leaue then takynge
Byd thy felowes farewell;
The house then entrynge,
In thy parence presence
Humbly salute them
with all reuerence.
[ ¶ Howe to behaue thi selfe in seruynge
the table. Cap. iii.]
VVhen thy parentes downe
to the table shall syt,
In place be ready
For the purpose moste fyt:
With sober countinaunce
Lokynge them in the face,
Thy handes holdynge vp,
this begyn grace:
“Geue thankes to God
with one accorde
For that shall be
Set on this borde.
And be not carefull
what to eate,
To eche thynge lyuynge
the Lorde sends meate;
For foode he wyll not
Se you peryshe,
But wyll you fede,
Foster, and cheryshe;
Take well in worth
what he hath sent,
At this tyme be
therwith content,
Praysynge God.”
¶ So treatablie speakyng
as possible thou can,
That the hearers therof
May thee vnderstan.
Grace beynge sayde,
Lowe cursie make thou,
Sayinge “muche good
May it do you.”
Of stature then
yf thou be able,
It shall become thee
to serue the table
In bringynge to it
Suche meate as shall nede
For thy parence vpon
that tyme to fede.
Disshes with measure
thou oughtest to fyll,
Els mayste thou happen
thy seruyce to spyll
On theyr apparell
Or els on the cloth,
whiche for to doe
wolde moue them to wroth.
Spare trenchers with napkyns
haue in redynes
To serue afterwarde,
If there come any gesse.
Be circumspecte;
see nothynge do wante;
Of necessary thynges
that there be no skant,
As breade and drynke,
se there be plentie;
The voyders with bones
Ofte se thou emptie.
At hande be ready,
If any do call,
To fetche or take vp,
If ought fortune to fall.
when they haue done,
then ready make
The table vp fayre
In order to take:
Fyrste the saulte
Se that thou couer,
Hauynge by thee
Eyther one or other
thynges from thy handes
then to conuaye
That from the table
thou shalt take awaye.
A voyder vpon
the table then haue,
The trenchers and napkyns
therein to receaue;
The croomes with a napkyn
together them swepe,
It at the tables ende
In a voyder them kepe.
Then before eche man
A cleane treanchour lay,
The best fyrste seruynge,
As iudge thou soone may;
Then cheese with fruite
On the table set,
With Bisketes or Carowayes,
As you may get.
Wyne to them fyll,
Els ale or beare;
But wyne is metest,
If any there were.
Then on the table
Attende with all diligence,
It for to voyde
when done haue thy parence:
Eche syde of the clothe
Do thou tourne in,
Foldynge it vp,
At the hygher ende begin.
A cleane towell then
On the table spreade,—
The towell wantynge,
the cloth take in steade,—
The bason and ewer
to the table then brynge,
In place conuenient
theyr pleasure abydynge.
when thou shalt see
them redy to washe,
The ewer take vp,
and be not to rashe
In powrynge out water
More then wyll suffise.
The table then voyde
that they may ryse.
All thynges thus done,
forget not thy dutie,
Before the table
Make thou lowe cursie.
[ ¶ Howe to order thy selfe syttynge at the table.
Capitulo .iiii.]
O Chyldren! geue eare
your duties to learne,
Howe at the table
you may your selues gouerne.
Presume not to hyghe,
I say, in no case;
In syttynge downe,
to thy betters geue place.
Suffer eche man
Fyrste serued to be,
For that is a poynte
Of good curtesie.
when they are serued,
then pause a space,
For that is a sygne
of nourture and grace.
Saulte with thy knyfe
then reache and take,
The breade cut fayre,
And do not it breake.
Thy spone with pottage
to full do not fyll,
For fylynge the cloth,
If thou fortune to spyll,
For rudnes it is
thy pottage to sup,
Or speake to any,
his head in the cup.
Thy knyfe se be sharpe
to cut fayre thy meate;
Thy mouth not to full
when thou dost eate;
Not smackynge thy lyppes,
As comonly do hogges,
Nor gnawynge the bones
As it were dogges;
Suche rudenes abhorre,
Suche beastlynes flie,
At the table behaue
thy selfe manerly.
Thy fyngers se cleane
that thou euer kepe,
Hauynge a Napkyn
thereon them to wype;
Thy mouth therwith
Cleane do thou make,
The cup to drynke
In hande yf thou take,
Let not thy tongue
At the table walke,
And of no matter
Neyther reason nor talke.
Temper thy tongue
and belly alway,
For “measure is treasure,”
the prouerbe doth say,
And measure in althynges
Is to be vsed;
what is without measure
Ought to be refused.
For silence kepynge
thou shalt not be shent,
where as thy speache
May cause thee repent.
Bothe speache and silence
are commendable,
But sylence is metest
In a chylde at the table.
And Cato doth saye,
that “in olde and yonge
The fyrste of vertue
Is to kepe thy tonge.”
Pyke not thy teethe
at the table syttynge,
Nor vse at thy meate
Ouer muche spytynge;
this rudnes of youth
Is to be abhorde;
thy selfe manerly
Behaue at the borde.
If occasion of laughter
at the table thou se,
Beware that thou vse
the same moderately.
Of good maners learne
So muche as thou can;
It wyll thee preferre
when thou art a man.
Aristotle the Philosopher
this worthy sayinge writ,
That “maners in a chylde
are more requisit
then playnge on instrumentes
and other vayne pleasure;
For vertuous maners
Is a most precious treasure.”
Let not this saynge
In no wyse thee offende,
For playnge of instrumentes
He doth not discommende,
But doth graunt them
for a chylde necessary,
Yet maners muche more
see here he doth vary.
Refuse not his councell,
Nor his wordes dispise;
To vertue and knowledge
By them mayste thou ryse.
[ ¶ Howe to order thy selfe in the Churche.
Cap. .v.]
Vvhen to the Churche
thou shalt repayer,
Knelynge or standynge,
to God make thy prayer;
All worldely matters
From thy mynde set apart,
Earnestly prayinge,
to God lyfte vp thy hart.
A contrite harte
He wyll not dispyse,
whiche he doth coumpt
A sweete sacrifice.
To hym thy sinnes
shewe and confesse,
Askynge for them
Grace and forgyuenes;
He is the Phisition
that knoweth thy sore,
And can to health
A-gayne thee restore.
Aske then in fayth,
Not doubtynge to haue;
The thynges ye desyre
ye shall then receaue;
So they be lawfull
Of God to requyre,
He wyll the heare
and graunt thy desyre;
More mercifull he is
then pen can expresse,
The aucthor and geuer
here of all goodnesse.
“All ye that laboure
and burdened be,
I wyll you refreshe
In commynge to me.”
These are Chrystes wordes,
the scripture is playne,
Spoken to all suche
as here suffre payne;
Our wylles to his worde
then let vs frame,
The heauenly habytacion
therby we may clame.
In the churche comly
thy selfe do behaue,
In vsage sober,
thy countinaunce graue.
whyle you be there,
taulke of no matter,
Nor one with an other
whisper nor chatter.
Reuerently thy selfe
Order alwaye
when to the Churche
thou shalt come to pray:
Eche thynge hath his tyme,
Consyder the place,
For that is a token
of vertue and grace,
The Lorde doth call it
the house of prayer
And not to be vsed
As is a fayer.
[ ¶ The fruites of gamynge, vertue and learnynge.
Capitulo .vi.]
O Lytle chylde,
Eschewe thou euer game,—
For that hath brought
Many one to shame,—
As dysynge, and cardynge,
And suche other playes,
which many vndoeth,
as we se nowe a dayes.
But yf thou delyght
In any earthly thynge,
Delyght in knowledge,
Vertue, and learnynge,
For learnynge wyll leade thee
to the schoole of vertue,
And vertue wyll teache thee
Vice to subdue.
Vice beynge subdued,
thou canst not but floryshe;
Happy is the man
that vertue doth norysh.
By knowledge lykewyse
thou shalt doubtes discerne,
By vertue agayne
thy lyfe well gouerne.
These be the frutes
By them we do take,
Cursed is he then
that doth them forsake.
But we erre in wyt
In folowynge our wyll,
In iudgynge that good
which playnly is yll.
Let reason thee rule,
and not will thee leade
To folowe thy fansie,
A wronge trace to treade.
But subdue thy luste,
and conqeur thy wyll
If it shall moue thee
to doe that is yll;
For what hurte by game
to many doth growe,
No wyse man I thynke
but doth it well knowe.
Experience doth shewe
and make it manifeste
That all good men
can it but deteste,
As strife and debate,
murder and thefte,
whiche amonge christians,
wolde god were lefte,
with cursynge and bannynge,
with swearyng and tearyng,
That no honest harte
can abyde the hearyng:
These be the fruites
that of them doth sprynge,
with many more as euill
that cometh of gamynge.
[ ¶ How to behaue thy selfe in taulkynge with any man. Capitulo .vii.]
If a man demaunde
a question of thee,
In thine aunswere makynge
be not to hastie;
waie well his wordes,
the case vnderstande
Eare an answere to make
thou take in hande,
Els may he iudge
in thee little wit,
To answere to a thynge
and not heare it.
Suffer his tale
whole out to be toulde,
Then speake thou mayst,
and not be controulde;
Low obeisaunce makyng,
lokinge him in the face,
Tretably speaking,
thy wordes see thou place.
with countinaunce sober
thy bodie vprighte
Thy fete iuste to-gether,
thy handes in lyke plight;
Caste not thyne eies
on neither syde.
when thou arte praised,
therin take no pryde.
In tellynge thy tale,
neither laugh nor smyle,
Such folly forsake thou,
banish and exyle;
In audible voice
thy wordes do thou vtter,
Not hie nor lowe,
but vsynge a measure.
Thy wordes se that
thou pronounce plaine,
And that they spoken
Be not in vayne;
In vttryng wherof
Kepe thou an order,
Thy matter therby
thou shalte much forder;
whiche order yf thou
Do not obserue,
From the purpose
nedes must thou swarue.
And hastines of speche
wyll cause thee to erre,
Or wyll thee teache
to stut or stammer.
To stut or stammer
is a foule crime,
Learne then to leaue it,
take warnyng in tyme;
How euyll a chylde
it doth become,
Thy selfe beynge iudge,
hauinge wisedome;
And sure it is taken
by custome and vre,
whyle yonge you be
there is helpe and cure.
This generall rule
yet take with the,
In speakynge to any man
Thy head vn-couered be.
The common prouerbe
remember ye oughte,
“Better vnfedde
then vn-taughte.”
[ ¶ How to order thy selfe being sente of message.
Cap. viii.]
If of message
forthe thou be sente,
Take hede to the same,
Geue eare diligente;
Depart not awaye
and beyng in doute,
Know wel thy message
before thou passe out;
with possible spede
then hast thee right sone;
If nede shall requirr it
so to be done.
After humble obeisaunce,
the message forth shewe
Thy wordes well placinge
in vttringe but fewe
As shall thy matter
serue to declare.
Thine answere made,
then home againe repare,
And to thy master
therof make relacion
As then the answere
shall geue thee occasion.
Neither adde nor deminish
any thynge to the same,
Lest after it proue
to thy rebuke and shame,
But the same vtter
so nere as thou can;
No faulte they shall fynde
to charge thee with than,
In most humble wyse
loke done that it be,
As shall become beste
a seruantes degre.
[ ¶ A-gainste Anger, Enuie, and malice.
Cap. ix.]
If thou be subiecte
and to anger thrall,
And reason thee rule not,
nedes must thou fall.
Conquer thy wyll
and subdue thy luste,
Thy fansy not folowing,
thy cause though be iuste;
For anger and furie
wyll thee so chaunge
That thy doynges to wise men
wyll appear straunge.
Thine anger and wrath
seke then to appeace,
For wrath, saith Plato,
Leades shame in a leace.
The hastie man
wantes neuer trouble,
His mad moody mynde
his care doth double.
And malyce thee moue
to reuenge thy cause,
Dread euer god,
and daunger of the lawes.
Do not reuenge,
though in thy power it be,
Forgeue the offender
being thine enemie.
He is perfectely pacient,
we may repute plaine,
[That] From wrath and furye
himselfe can refrayne.
Disdayne nor enuie
The state of thy brother,
In worde nor dede
not hurtyng one an other.
Debate and disceate,
contencion and enuie,
Are the chiefe frutes
of an euyll bodie.
And Salomon saithe
“The harte full of enuie,
Of him selfe hath
no pleasure nor commoditie.”
[ ¶ The fruites of charitie, loue, and pacience.
Cap. x.]
Charitie seketh not
that to her doth belonge,
But paciently a-bydinge,
sustainynge rather wronge;
Not enuiynge, but bearinge
with loue and pacience,—
So noble is her nature,—
forgeuing all ofence.
And loue doth moue
the mynde to mercie,
But malice againe
doth worke the contrarie.
whiche in the wicked
wyll euer beare stroke,
Pacience thee teacheth
therof to beare the yoke.
where pacience and loue
to-gether do dwell
All hate and debate,
with malice, they expell.
Loue constant and faithfull,
Pithagoras doth call
To be a vertue
most principall.
Plato doth speake
almoste in effecte
‘where loue is not,
no vertue is perfecte.’
Desire then god
to assiste thee with his grace
Charitie to vse
and pacience to imbrace;
These three folowinge
will thee instructe,
That to vertues schoole
they wyll thee conducte,
And from vertues schoole
to eternall blisse
where incessaunt ioie
continually is.
[ ¶ A-gainge (so) the horrible vice of swearynge.
Cap. xi.]
In vaine take not
the name of god;
Swere not at all
for feare of his rod.
The house with plagues
he threteneth to visit
where othes are vsed:
they shall not escape it.
Iuste are his iudgementes,
and true is his worde,
And sharper then is
a two edged sworde;
wherfore beware thou
his heauy indignacion,
And learne to lyue well
in thy vocacion
wherin that god
shall thee set or call;
Rysinge againe—
if it fortune to fall—
By prayer and repentance,
whiche is the onely waie.
Christ wolde not the death
of a sinner, I saye,
But rather he turne
From his wickednesse,
And so to lyue
in vertue and goodnesse.
what better art thou
for this thy swearyng
Blasfamouslye,
the name of god tearyng?
Prouokynge his yre
and kyndlinge his wrath
Thee for to plauge,
that geuinge the hath
Knowlage and reason
thy selfe for to rule,
And for to flee
the thynge that is euyl.
Senica doth councell thee
all swerynge to refrayne,
Although great profite
by it thou mighte gaine:
Pericles, whose wordes
are manifeste and playne,
From sweryng admonisheth
thee to obstaine;
The lawe of god,
and commaundement he gaue,
Swearynge amongst vs
in no wyse wolde haue.
The councell of philosoph[ers]
I haue here expreste,
Amongest whom sweryng
was vtterly deteste;
Much lesse amongest christians
ought it to be vsed,
But vtterly of them
cleane to be refused.
[ ¶ A-gainste the vice of filthy talkynge.
Cap. xii.]
No filthy taulke
in no wise vse,
Thy tonge therby
for to abuse.
Of euery idell worde
an accumpte we shall render;—
All men I woulde
this sayinge to remember;—
To god for it
at the generall daie
In earnest or sporte
we shall speake or saie;
whiche daye to the iuste
shallbe most ioyfull,
And to the wicked
againe as wofull.
As we here doe,
so shall we receaue,
Vnles we repente
and mercy of god craue.
If god wyll deale
with vs so straight
For thinges that be
of so small waight,
Then haue we cause
to feare and dreade,
Our lyues lewdly
if we haue leade.
Thy tonge take hede
thou doe refrayne
From speakyng wordes
that are moste vayne;
Thy wyll and witte
to goodnes applie,
Thy mynde exercise
in vertuous studie.
[ ¶ A-gainste the vice of lyinge.
Capitulo .xiii.]
To forge, to fayne,
to flater and lye,
Requiere diuers collours
with wordes fayre and slye,
But the vtteraunce of truthe
is so simple and playne
That it nedeth no studie
to forge or to fayne;
wherfore saye truth,
how euer stand the case,
So shalte thou fynde
more fauour and grace.
Vse truthe, and say truth,
in that thou goest aboute,
For tyme of althinges
the truthe wyll bringe out.
Shame is the rewarde
For lying dewe;
Then auoyde shame,
and vtter wordes trewe.
A lyar by his lying
this profet doth get,
That whan he saith truth
no man wyll him credet;
Then let thy talke
with the truth agree,
And blamed for it
thou shalte neuer bee.
Howe maie a man
a lyer ought truste?
But doubte his dedes,
his woordes being vniuste.
In tellyng of truth
there lougeth no shame,
Where vttring of lyes
deserueth much blame;
And though a lye
from stripes ye once saue,
Thrise for that once
it wyll the desceue;
Truste then to truth,
and neither forge nor fayne,
And followe these preceptes:
from liyng do refraine.
[ ¶ A praier to be saide when thou goest to bedde.]
O Mercifull god!
heare this our requeste,
And graunte vnto vs
this nighte quiet reste.
Into thy tuicion,
oh lorde, do vs take!
Our bodies slepynge,
our myndes yet maie wake.
Forgeue the offences
this daye we haue wroughte
A-gainste thee and our neighbour
in worde, dede, and thoughte!
And graunte vs thy grace
hense forth to flie sinne,
And that a newe lyfe
we maie nowe beginne!
Deliuer and defende vs
this night from all euell,
And from the daunger
of our enemie, the diuell,
whiche goeth a-boute
sekyng his praie,
And by his crafte
whom we maie betraie.
Assiste vs, oh lorde,
with thy holy sprite,
That valiantly against him
we maie euer fighte;
And winning the victorie,
maie lifte vp our voice,
And in his strength
faithfully reioice,
Saying, “to the lorde
be all honour and praise
For his defence
bothe now and alwaies!”
[ ¶ the dutie of eche degred. (so)
brefely declared.]
[1] Ye princes, that the earth
rule and gouerne,
Seke ye for knowledge
doubtes to discerne.
[2] Ye iudges, geue iudgement
according to righte
As may be founde
acceptable in the lordes sight.
[3] Ye prelates, preache purely
the worde of our lorde,
That your liuings & prechinges
in one maie accorde.
[4] Ye fathers and mothers,
so your children instructe
As maye them to grace
and uertue conducte.
[5] Ye chyldren, lykewyse
obey your parentes here;
In all godlinesse
see that ye them feare.
[6] Ye maisters, do you
the thynge that is righte
Not lokynge what
ye may do by mighte.
[7] Ye seruauntes, applie
your busines and arte,
Doinge the same
in singlenesse of harte.
[8] Ye husbandes, loue your wyues,
and with them dwell,
All bitternesse set aparte,
vsing wordes gentell.
[9] Ye wyues, to your husbandes
be obedient alwaie,
For they are your heades,
and ye bounde to obeie.
[10] Ye persons and vickers
that haue cure and charge,
Take hede to the same,
and roue not at large.
[11] Ye men of lawe,
in no wyse delaie
The cause of the poore,
but helpe what ye maie.
[12] Ye that be craftes men,
vse no disceite,
Geuing to all men
tale, measure, and weighte.
[13] Ye that be landlordes
and haue housen to let,
At reasonable rentes
do them forth set.
[14] Ye merchauntes that vse
the trade of merchandise,
Vse lawfull wares
and reasonable prise.
[15] Ye subiectes, lyue ye
in obedience and awe,
Fearyng gods stroke,
and daunger of the lawe.
[16] Ye rych, whom god
hath goods vnto sente,
Releue the poore
and helpe the indigente.
[17] Ye that are poore,
with your state be contente,
Not hauinge wherwith
to lyue competente.
[18] Ye magestrates, the cause
of the widdow and fatherles
Defende againste suche
as shall them opresse.
[19] All ye that are called
to any other office,
Execute the same
acordinge to iustice.
[20] Let eche here so liue
in his vocacion,
As maie his soule saue,
and profet his nacion.
[21] This graunting god,
that sitteth on hie,
we shall here well lyue
and after well die.
Famam virtutis mors
Abolire nequit quod. F. S.
¶ Imprinted at London in Paules
Churchyearde. By william
Seares.
[MS. O. 9. 38. Trinity College, Cambridge.]
Almyȝty godde, conserue vs fram care!
Where ys thys worle A-wey y-wente?
A man that schold speke, had nede to be ware,
ffor lytyl thyng he may be schente;
Tonggys beth y-turne to lyther entente;
Hertys, they beth bothe fykel and felle;
Man, be ware leste thow repente!
Whate euer thow sey, A-vyse the welle!
A-vyse the, man, yn whate place and whare
A woord of conseyl thow doyst seyne;
Sum man may ley ther-to hys ere;
Thow wenyst he be thy frend; he ys thy foo certeyne;
Peraventor aftyr A ȝere or tweyne—
Thow trowyst as tru as eny stele,—
Thys woord yn wreth thow schalt hyre A-gayne!
Whate euer thow sey, A-vyse the welle!
Meny man spekyth yn hastenys:
hyt hyndryth hym and eke hys frende;
hym were welle beter his tonge to sese
Than they both ther-for be schende.
Suche wordys beth not to be had yn meynde,
hyt makyȝt comforte with care to kele:
Man, yn the begynnyng thenk on þe eynde!
Whate euer thow sey, A-vyse the welle!
To sum man thow mayste tel a pryuy tale:
Whan he fro the ys wente A-way,
ffor a drawȝt of wyne other ale
he wolle the wrey, by my fay,
And make hyt worse (hyt ys noo nay)
Than euer hyt was, A thowsend dele.
Thys ys my songe both nyȝt & day,
Whate euer thow sey, A-vyse the welle!
Be ware of bagbytynge, y the rede;
ley flaterynge vndyr thy foote, loke;
Deme the beste of euery dede
Tylle trowth haue serchyd truly þe roote;
Rrefrayne malyce cruelle & hoote;
Dyscretly and wysly speende thy spelle;
Boost ne brage ys worth A Ioote;
Whate euer thow sey, A-vyse the welle!
Dysese, wharre, sorowe and debate,
ys caused ofte by venemys tonge;
haddywyst cometh euer to late
Whan lewyd woordis beth owte y-spronge.
The kocke seyth wysly on his songe
‘hyre and see, and hold the stylle,’
And euer kepe thys lesson A-monge,
Whate euer thow sey, A-vyse the welle!
y dere welle swery by the sonne,
yf euery man had thys woord yn thowȝt
Meny thynggis had neuer be by-gunne
That ofte yn Ingelond hath be y-wroȝt.
The wyse man hath hys sone y-tawȝtte
yn ryches, poorte, woo, and welle,
Thys worthy reson for-ȝete thow noȝt,
Whate euer thow sey, A-vyse the welle!
yf that thow wolte speke A-ryȝt,
Ssyx thynggys thow moste obserue then:
What thow spekyst, & of what wyȝt,
Whare, to wham, whye, and whenne.
Thow noost how soone thow schalt go henne;
As lome be meke, as serpent felle;
yn euery place, A-monge alle men,
Whate euer thow sey, A-vyse the welle!
“Almyȝty god yn personys thre,
With herte mylde mekly y praye,
Graunte me grace thy seruant to be
Yn woorde and dede euer and aye!
Mary, moder, blessyd maye,
Quene of hevyn, Imperes of helle,
Sende me grace both nyȝt and daye!”
Whate euer thow sey, A-vyse the welle!
Explicit &c.
[MS. O. 9. 38. Trinity College, Cambridge.]
Printed in Reliquiæ Antiquæ, v. i. p. 233, from
MS. Lansdowne No. 762, fol. 16 b.
A dog in a larder, a sow in a garden, a fool with wise men, are ill matcht.
hoo so makyȝt at crystysmas A dogge lardyner, And yn march A sowe gardyner, And yn may A foole of every wysmanys counsaylle, he schalle neuer haue goode larder, ne fayre gardyn, nother counsaylle welle y-keptt.
[MS. Lansdowne 762, fol. 16 b, written as prose.
Printed in Reliquiæ Antiquæ, v. i. p. 233.]
Aryse erly,
serue God devowtely
and the worlde besely,
doo thy werk wisely,
yeue thyne almes secretely,
goo by the waye sadly,
answer the people demuerly,
goo to thy mete apetitely,
sit therat discretely,
of thy tunge be not to liberally,
arise therfrom temperally,
go to thy supper soberly
and to thy bed merely,
be in thyn Inne iocundely,
please thy loue duely,
and Slepe suerly.
With the different counsels to babees, pages, and servants, throughout this volume, may be compared Roger Ascham’s advice to his brother-in-law, Mr C. H., when he put him to service with the Earl of Warwick, A.D. 1559. Here follows part of it, from Whitaker’s Hist. of Richmondshire, p. 282.
First and formost, in all your thoughts, words, and deeds, Fear God, have before your eyes the feare of God..... serve your lord faithfully, love and serve your lord willingly, faithfullye, and secretlye; be courteous to your fellows. love and live with your fellowes honestly, quiettlye, curteouslye, that noe man have cause either to hate yow for your stubborne frowardnes, or to malice yow for your proud ungentlenes, two faults which commonly yonge men soones[t] fall into in great men’s service. Despise no poor man. Contemne noe poore man, mocke noe simple man, which proud fooles in cort like and love to doe; find fault with your selfe and with none other, the best waye to live honestlye and quiettly in the court. Carry no tales. Carrye noe tales, be noe common teller of newes, be not inquisitive of other menn’s talke, for those that are desirous to heare what they need not, commonly be readye to babble what they shold not. Tell no lies. Vse not to lye, for that is vnhonest; speake not everye truth, for that is vnneedfull; yea, in tyme and place a harmlesse lye is a greate deale better then a hurtfull truth. Don’t play at dice or cards. Use not dyceing nor carding; the more yow use them the lesse yow wilbe esteemed; the cunninger yow be at them
the worse man yow wilbe counted. Take to your lord’s favourite sport. for pastime, love and learne that which your lord liketh and vseth most, whether itt be rydeing, shooteing, hunting, hawkeing, fishing or any such exercise. Beware of secrett corners and night sitting vp, the two nurses of mischiefe, unthriftines, losse, and sicknes. Beware of idleness. Beware cheifely of ydlenes, the great pathway that leadeth directly to all evills; be diligent alwayes, Always be at hand when you’re wanted. be present every where in your lord’s service, be at hand to call others, and be not ofte sent for yourselfe; for marke this as part of your creed, that the good service of one whole yeare shall never gett soe much as the absence of one howre may lose, when your lord shall stand in need of yow to send. if yow consider alwayes that absence and negligence must needes be cause of greife and sorrowe to your selfe, of chideing and rueing to your lord, and that Diligence will get you praise. dutye done diligently and presently shall gaine yow profitt, and purchase yow great praise and your lord’s good countenance, yow shall ridd me of care, and wynne your selfe creditt, make me a gladd man, and your aged mother a ioyfull woman, and breed your freinds great comforth. God be with you! Soe I comitt and commend yow to God’s mercifull proteccion and good guidance, who long preserve Your ever loving and affectionate brother in lawe.
R. ASKAM.
To my loveing Brother in Lawe, Mr C. H., Servant to the Rt. Hon. the Earle of Warwick, these.
OR A ‘LYTYL REPORTE’ OF HOW YOUNG PEOPLE SHOULD BEHAVE.
[MS. Harl. 5086, fol. 86-90; ab. 1475 A.D.]
In the printed book, some line numbers were shifted to avoid collision with the pilcrow symbol at the beginning of each stanza. For this e-text, numbers have been regularized to multiples of 4.
My God, support me while I translate this treatise from Latin.
In this tretys the whiche I thenke to wryte
Out of latyn in-to my comvne langage,
He me supporte (sen I kan nat endyte),
The whiche only after his owne ymage
Fourmyd man-kynde! For alle of tendre age
In curtesye Resseyve shulle document,
And vertues knowe, by this lytil coment.
¶ And Facett seythe the Book of curtesye,
Vertues to knowe, thaym forto haue and vse,
Is thing moste heelfulle in this worlde trevly.
Therfore in feythe I wole me nat excuse
From this labour ywys, nor hit Refuse;
For myn owne lernynge wole I say summe thing
That touchis vertues and curtesye havyng.
¶ But, O yonge Babees, whome bloode Royalle
Withe grace, Feture, and hyhe habylite
Hathe enourmyd, on yow ys that I calle
To knowe this Book; for it were grete pyte,
Syn that in yow ys sette sovereyne beaute,
But yf vertue and nurture were withe alle;
To yow therefore I speke in specyalle,
¶ And nouhte to hem of elde that bene experte
In governaunce, nurture, and honeste.
For what nedys to yeve helle peynes smerte,
Ioye vnto hevene, or water vnto the see,
Heete to the Fyre that kan nat but hoote be?
It nedys nouhte: therfore, O Babees yynge,
My Book only is made for youre lernynge.
¶ Therfore I pray that no man Reprehende
This lytyl Book, the whiche for yow I make;
But where defaute ys, latte ylke man amende,
And nouhte deme yt; [I] pray thaym for youre sake.
For other mede ywys I kepe noone take
But that god wolde this Book myhte yche man plese,
And in lernynge vnto yow donne somme ese.
¶ Eke, swete children, yf there be eny worde
That yee kenne nouhte, spyrre whils yee yt ken;
Whanne yee yt knowe, yee mowe holde yt in horde,
Thus thurhe spyrryng yee mowe lerne at wyse men.
Also thenke nouhte to straungely at my penne,
In this metre for yow lyste to procede,
Men vsen yt; therfore on hit take hede.
¶ But amonge alle that I thenke of to telle,
My purpos ys first only forto trete
How yee Babees in housholde that done duelle
Shulde haue youre sylf whenne yee be sette at mete,
And how yee shulde, whenne men lyste yow Rehete,
Haue wordes lovly, swete, bleste, and benyngne.
In this helpe me O Marie, Modir dyngne!
¶ And eke, O lady myn, Facecia!
My penne thow guyde, and helpe vnto me shewe;
For as the firste off alle lettres ys the A,
So Artow firste Modir of alle vertue.
Off myn vnkunnynge, swete lady, now Rewe;
And thouhe vntauhte I speke of governaunce,
Withe thy swete helpe supporte myn ygnoraunce.
A, Bele Babees, herkne now to my lore!
Whenne yee entre into your lordis place,
Say first, “god spede;” And alle that ben byfore
Yow in this stede, salue withe humble Face;
Stert nat Rudely; komme Inne an esy pace;
Holde vp youre heede, and knele but on oone kne
To youre sovereyne or lorde, whedir he be.
¶ And yf they speke withe yow at youre komynge,
Withe stable Eye loke vpone theym Rihte,
To theyre tales and yeve yee goode herynge
Whils they haue seyde; loke eke withe alle your myhte
Yee Iangle nouhte, also caste nouhte your syhte
Aboute the hovs, but take to theym entent
Withe blythe vysage, and spiryt diligent.
¶ Whenne yee Answere or speke, yee shulle be purveyde
What yee shalle say / speke eke thing fructuous;
On esy wyse latte thy Resone be sayde
In wordes gentylle and also compendious,
For many wordes ben rihte Tedious
To ylke wyseman that shalle yeve audience;
Thaym to eschewe therfore doo diligence.
¶ Take eke noo seete, but to stonde be yee preste;
Whils forto sytte ye haue in komaundement,
Youre heede, youre hande, your feet, holde yee in reste;
Nor thurhe clowyng, your flesshe loke yee nat Rent;
Lene to no poste whils that ye stande present
Byfore your lorde, nor handylle ye no thyng
Als for that tyme vnto the hovs touching.
¶ At euery tyme obeye vnto youre lorde
Whenne yee answere, ellis stonde yee styl as stone
But yf he speke; loke withe oon accorde
That yf yee se komme Inne eny persone
Better thanne yee, that yee goo bak anoone
And gyff him place; youre bak eke in no way
Turne on no wihte, as ferforthe as ye may.
¶ Yiff that youre lorde also yee se drynkynge,
Looke that ye be in rihte stable sylence
Withe-oute lowde lauhtere or Iangelynge,
Rovnynge, Iapynge, or other Insolence.
Yiff he komaunde also in his presence
Yow forto sytte, fulfille his wylle belyve,
And for youre seete, looke nat withe other stryve,
¶ Whenne yee er sette, take noone vnhoneste tale;
Eke forto skorne eschewe withe alle your myhte;
Latte ay youre chere be lowly, blythe, and hale,
Withe-oute chidynge as that yee wolde fyhte.
Yiff yee perceyve also that eny wihte
Lyst yow kommende that better be thanne yee,
Ryse vp anoone, and thanke him withe herte free.
¶ Yif that yee se youre lorde or youre lady
Touching the housholde speke of eny thinge,
Latt theym alloone, for that is curtesy,
And entremete yow nouhte of theyre doynge,
But be Ay Redy withe-oute feynynge
At hable tyme to done your lorde service,
So shalle yee gete anoone a name of price.
¶ Also to brynge drynke, holde lihte whanne tyme ys,
Or to doo that whiche ouhte forto be done,
Looke yee be preste, for so yee shalle ywys
In nurture gete a gentyl name ful sone;
And yif ye shulde at god aske yow a bone
Als to the worlde, better in noo degre
Mihte yee desire thanne nurtred forto be.
¶ Yif that youre lorde his owne coppe lyste commende
To yow to drynke, ryse vp whanne yee it take,
And resseyve it goodly withe boothe youre hende;
Of yt also to nõõne other profre ye make,
But vnto him that brouhte yt yee hit take
Whenne yee haue done, for yt in no kyn wyse
Auhte comvne be, as techis vs the wyse.
¶ Now must I telle in shorte, for I muste so,
Youre observaunce that ye shalle done at none;
Whenne that ye se youre lorde to mete shalle goo,
Be redy to fecche him water sone;
Summe helle[1] water; summe holde to he hathe done
The clothe to him; And from him yee nat pace
Whils he be sette, and haue herde sayde the grace.
¶ Byfore him stonde whils he komaunde yow sytte,
Withe clene handes Ay Redy him to serve;
Whenne yee be sette, your knyf withe alle your wytte
Vnto youre sylf bothe clene and sharpe conserve,
That honestly yee mowe your owne mete kerve.
Latte curtesye and sylence withe yow duelle,
And foule tales looke noone to other telle.
¶ Kutte withe your knyf your brede, and breke yt nouhte;
A clene Trenchour byfore yow eke ye lay,
And whenne your potage to yow shalle be brouhte,
Take yow sponys, and soupe by no way,
And in youre dysshe leve nat your spone, I pray,
Nor on the borde lenynge be yee nat sene,
But from embrowyng the clothe yee kepe clene.
¶ Oute ouere youre dysshe your heede yee nat hynge,
And withe fulle mouthe drynke in no wyse;
Youre nose, your teethe, your naylles, from pykynge,
Kepe At your mete, for so techis the wyse.
Eke or ye take in youre mouthe, yow avyse,
So mekyl mete but that yee rihte welle mowe
Answere, And speke, whenne men speke to yow.
¶ Whanne ye shalle drynke, your mouthe clence withe A clothe;
Youre handes eke that they in no manere
Imbrowe the cuppe, for thanne shulle noone be lothe
Withe yow to drynke that ben withe yow yfere.
The salte also touche nat in his salere
Withe nokyns mete, but lay it honestly
On youre Trenchoure, for that is curtesy.
¶ Youre knyf withe mete to your mouthe nat bere,
And in youre hande nor holdẽ yee yt no way;
Eke yf to yow be brouhte goode metys sere,
Luke curteysly of ylke mete yee assay,
And yf your dysshe withe mete be tane away
And better brouhte, curtesye wole certeyne
Yee late yt passe and calle it nat ageyne.
¶ And yf straungers withe yow be sette at mete,
And vnto yow goode mete be brouhte or sente,
Withe parte of hit goodely yee theym Rehete,
For yt ys nouhte ywys convenyent
Withe yow at mete, whanne other ben present,
Alle forto holde that vnto yow ys brouhte,
And as wrecches on other vouchesauf nouhte.
¶ Kutte nouhte youre mete eke as it were Felde men,
That to theyre mete haue suche an appetyte
That they ne rekke in what wyse, where ne when,
Nor how vngoodly they on theyre mete twyte;
But, swete children, haue al-wey your delyte
In curtesye, and in verrey gentylnesse,
And at youre myhte eschewe boystousnesse.
¶ Whanne chese ys brouhte, A Trenchoure ha ye clene
On whiche withe clene knyf [ye] your chese mowe kerve;
In your fedynge luke goodly yee be sene.
And from Iangelyng your tunge al-wey conserve,
For so ywys yee shalle a name deserve
Off gentylnesse and of goode governaunce,
And in vertue al-wey youre silf avaunce.
¶ Whanne that so ys that ende shalle kome of mete,
Youre knyffes clene, where they ouhte to be,
Luke yee putte vppe; and holde eke yee your seete
Whils yee haue wasshe, for so wole honeste.
Whenne yee haue done, looke thanne goodly that yee
Withe-oute lauhtere, Iapynge, or boystous worde,
Ryse vppe, and goo vnto youre lordis borde,
¶ And stonde yee there, and passe yee him nat fro
Whils grace ys sayde and brouhte vnto an ende,
Thanne somme of yow for water owe to goo,
Somme holde the clothe, somme poure vpõn his hende.
Other service thanne this I myhte comende
To yow to done, but, for the tyme is shorte,
I putte theym nouhte in this lytyl Reporte,
¶ But ouere I passe, prayyng withe spyrit gladde
Of this labour that no wihte me detray,
But where to lytyl ys, latte him more adde,
And whenne to myche ys, latte him take away;
For thouhe I wolde, tyme wole that I no more say;
I leve therfore, And this Book I directe
To euery wihte that lyste yt to correcte.
¶ And, swete children, for whos love now I write,
I yow beseche withe verrey lovande herte,
To knowe this book that yee sette your delyte;
And myhtefulle god, that suffred peynes smerte,
In curtesye he make yow so experte,
That thurhe your nurture and youre governaunce
In lastynge blysse yee mowe your self auaunce!
[1.] helde, pour out; A.S. hyldan, to incline, bend.
[Fol. 90 b.] Don’t be too loving or angry,
To Amerous, to Aunterous, ne Angre the nat to muche;
To Bolde, ne to Besy, ne Bourde nat to large;
To Curteys, to Cruelle, ne Care nat to sore;
To Dulle, ne to Dredefulle, ne Drynke nat to offte;
To Elenge, to Excellent, ne to Carefulle neythur;
To Fers, ne to Famuler, but Frendely of Chere;
To gladde, ne to Glorious, and Gelousy thow hate;
To Hasty, to Hardy, ne to Hevy in thyn Herte;
To Iettyng, ne to Iangelyng, and Iape nat to ofte;
To Kynde, ne to Kepyng, and warre Knavis tacches;
To Lothe, ne to Lovyng, ne to Lyberalle of goode;
To Medlous, to Mury, but as goode Maner askithe;
To noyous, ne to Nyce, ne to Newfangylle;
To Orped, to Overtwert, and Othes, sir, thow hate;
To Preysyng, to Preve withe Prynces and Dukes;
To Queynt, to Querelous, and Queme welle thy maistre;
To Riotous, to Revelyng, ne Rage nat to muche;
To Straunge, ne to Steryng, ne Stare nat abroode;
To Toyllous, to Talevys, for Temperaunce it hatithe;
To Vengable, to Envious, and waste nat to muche;
To Wylde, to Wrathefulle, and Wade nat to depe;
A Mesurable Mene way ys beste for vs alle;
¶ Yitte. Lerne. or. Be. Lewde.
[A Dietary given ‘vnto Kyng Herry vte’ ‘by Sigismounde, Emperour of Rome,’ follows, leaf 91. The colophon (leaf 98, back) is ‘¶ Thus endithe this Dyetarye Compyled And made by Plato and Petrus Lucratus, Grete Philosophers and Astronomers.’]
A complete copy of the A B C Alliterative Poem of which the foregoing LERNE OR BE LEWDE is a fragment, occurs in the Lambeth MS. 853, and is therefore added here.
[Lambeth MS. 853, ab. 1430 A.D., page 30, written without breaks.]
Alternative readings are incorporated from the [Collations and Corrigenda] section:
The A B C of Aristotle, Harl. MS. 1706, fol. 94, collated by Mr Brock, omits the prologue, and begins after l. 14 with, “Here be-gynnethe Arystoles A B C. made be mayster Benett.”
Who-so wilneþ to be wijs, & worschip desiriþ,
Lerne he oo lettir, & looke on anothir
Of þe .a. b. c. of aristotil: argue not aȝen þat:
It is councel for riȝt manye clerkis & knyȝtis a þousand,
And eek it myȝte ameende a man ful ofte
For to leerne lore of oo lettir, & his lijf saue;
For to myche of ony þing was neuere holsum.
Reede ofte on þis rolle, & rewle þou þer aftir;
Who-so be greued in his goost, gouerne him bettir;
Blame he not þe barn þat þis .a. b. c. made,
But wite he his wickid will & his werk aftir;
It schal neuere greue a good man þouȝ þe gilti be meendid.
Now herkeneþ & heeriþ how y bigynne.
| [A] | to amerose, to aunterose, ne argue not to myche. | argue not] Angre the | [Page 31.] |
| B | to bolde, ne to bisi, ne boorde not to large. | omit ne not to large] thou nat to brode | |
| C | to curteis, to cruel, ne care not to sore. | ||
| [D] | to dul, ne to dreedful, ne drinke not to ofte. | omit ne not] thow nat | |
| E | to elenge, ne to excellent, ne to eernesfulneiþer. | omit ne to eernesful] ne curyons | |
| F | to fers, ne to famuler, but freendli of cheere. | fers, famuler, freendli] Ferde, familier, frenfulle | |
| G | to glad, ne to gloriose, & gelosie þou hate. | omit to & gelosie þou hate] Ne to galaunt never | |
| [H] | to hasti, ne to hardi, ne to heuy in þine herte. | in þine] off | |
| I | to iettynge, ne to iangelinge, ne iape not to ofte. | iettynge] Iocunde iape not to] Ioye thow nat | |
| K | to kinde, ne to kepynge, & be waar of knaue tacchis. | omit to and & knaue] knaves | |
| L | to looth for to leene, ne to liberal of goodis. | for to leene] ne to lovyng goodis] woordys | |
| [M] | to medelus, ne to myrie, but as mesure wole it meeue. | medelus] Mellous but as mesure wole it meeue] ne to besynesse vnleffulle | |
| N | to noiose, ne to nyce, ne use no new iettis. | ne use no new iettis] ne noughte to neffangle | |
| O | to orped, ne to ouerþwart, & ooþis þou hate. | ouerþwart] ouertwarthe & ooþis þou hate] Ne othez to haunte | |
| P | to presing, ne to preuy withprincis ne with dukis; | ||
| [Q] | to queynte, ne *to quarelose, but queeme weel ȝouresouereyns. | quarelose] querelous weel ȝoure souereyns] men alle abowte | [* Page 32.] |
| R | to riotus, to reueling, ne rage not to rudeli. | omit the second to not to rudeli] thou nat but lyte | |
| S | to straunge, ne to stirynge, ne straungeli tostare. | ne straungeli to stare] Ne starte nat abowte | |
| T | to toilose, ne to talewijs, for temperaunce isbeest. | for temperaunce is best] But temperate euere | |
| [V] | to venemose, ne to veniable, & voide alvilonye. | ne ...] ne violent Ne waste nat to moche | |
| W | to wielde, ne to wraþful, neiþer waaste, ne waade not todepe, | neiþer &c.] Ne to wyse deme the | |
¶ For a mesurable meene is euere þe beste ofalle. | is euere þe beste of] ys best for vs X Y Z x y wyche esed & per se. | ||
[“Whi is þis world biloued” follows.]
See two other copies of this A B C in Harl. MS. 541, fol. 213 and 228.
The copy on fol. 213 has the exordium as prose, thus: Who so wylle be wyse, and worspyppe to wynne, leerñ he on lettur, and loke vpon an other of the .A. B. C. of Arystotle; nooñ Argument agaynst that. ffor it is counselle for clerkis and knyghtis a thowsande. And also it myghte amende a meane man, fulle oft the lernyng of A lettur, and his lyf save. It shal not greve a good man though gylt be amende. rede on this ragment / and rule the therafter. The copy on fol. 228 has no Introduction.
Tytelle Tytelle Tytelle thañ Esta Amen.
[MS. Cott. Calig. A. II., ab. 1460 A.D., fol. 88, col. 2.]
Who-so wylle of nurtur lere,
Herken to me & ȝe shalle here.
When þou comeste be-fore a lorde
In halle, yn bowre, or at þe borde,
Hoode or kappe þou of þo.
Ere þou come hym alle vn-to,
Twyse or þryse with-outen dowte
To þat lorde þou moste lowte,
With þy Ryȝth kne lette hit be do,
Thy worshyp þou mayst saue so.
Holde of þy cappe & þy hood also
Tylle þou be byden hit on to do;
Alle þe whyle þou spekest with hym,
Fayr & louely holde vp þy chynn,
So aftur þe nurtur of þe book
In his face louely þou loke;
Foot & hond þou kepe fulle stylle
Fro clawyng or tryppyng, hit ys skylle;
Fro spettyng & snetyng kepe þe also;
Be priuy of voydance, & lette hit go.
And loke þou be wyse & felle,
And þerto also þat þow gouerne þe welle.
In-to þe halle when þou dost wende
Amonge þe genteles gode & hende,
Prece þou not vp to hyȝ for no þyng,
Nor for þy hyȝ blood, nere for þy konnyng,
Noþur to sytte, neþur to lene,
For hit ys neyþur good ne clene.
Lette not þy contynaunce also abate,
For good nurtur wylle saue þy state;
Fadyr & modyr, what euur þey be,
Welle ys þe chylde þat may the:
In halle, in chambur, ore where þou gon,
Nurtur & good maners makeþ man.
To þe nexte degre loke þou wysely
To do hem Reuerence by and by:
Do hem no Reuerens, but sette alle in Rowe
But ȝyf þou þe bettur do hym knowe.
To þe mete when þou art sette,
Fayre & honestly thow ete hyt:
Fyrste loke þat þy handes be clene,
And þat þy knyf be sharpe & kene;
And cutte þy breed & alle þy mete
Ryȝth euen as þou doste hit ete.
If þou sytte be a worthyor man
Then þy self thow art on,
Suffre hym fyrste to towche þe mete
Ere þy self any þer-of gete;
To þe beste morselle þou may not stryke
Thowȝ þou neuur so welle hit lyke.
Also kepe þy hondys fayre & welle
Fro fylynge of the towelle,
Ther-on þou shalt not þy nose wype;
Noþur at þy mete þy toth þou pyke;
To depe in þy cuppe þou may not synke
Thowȝ þou haue good wylle to drynke,
Leste þy eyen water þere by,
Then ys hyt no curtesy.
Loke yn þy mowth be no mete
When þou begynneste to drynke or speke;
Also when þou sest any man drynkyng
That taketh hede of þy karpyng,
Soone a-non þou sece þy tale,
Wheþur he drynke wyne or Ale.
Loke also þou skorne no mon
In what þe[gre] þou se hym gon;
Nor þou shalte no mon Repreue
Ȝyf þou wylt þy owen worshyp saue,
For suche wordys þou myȝth out kaste
Sholde make þe to lyue in euelle reste;
Close þyn honde yn þy feste,
And kepe þe welle from hadde-y-wyste.
In chambur among ladyes bryȝth,
Kepe þy tonge & spende þy syȝth;
Lawȝe þou not with no grette cry,
Ne Rage þou not with Rybawdry.
Pley þou not but with þy peres;
Ne telle þou not þat þou heres,
Nor dyskeuere þou not þyn owen dede
For no myrth nor for no mede;
With fayr speche þou may haue þy wylle,
And with þy speche þou may þe spylle.
Ȝyf þou suwe a wordyer mon
Then þy self þou art on,
Lette þy Ryȝth sholdur folow his bakke,
For nurtur þat ys, with-owten lakke.
When he doth speke, holde þe style;
When he hath don, say þy wylle;
Loke yn þy speche þou be felle,
And what þou sayste a-vyse þe welle;
And be-refe þou no mon his tale,
Noþur at wyne nere at Ale.
Now, criste of his grette grace
Ȝeue vs alle bothe wytte & space
Welle þis to knowe & Rede,
And heuen to haue for our mede!
Amen, Amen, so moot hit be,
So saye we alle for charyte!
Explicit Tractus Vrbanitatis.
[Porkington MS. No. 10, fol. 202; ? ab. 1460-70 A.D.]
Hey, hey, hey, hey, þe borrys hede is armyd gay![2]
The boris hede in hond I bryng
Witt garlond gay in porttoryng.
I pray yow all witt me to synge
Witt hay.
¶¶ Lordys, knyȝttis, and skyers,
Persons, prystis and wycars,
The boris hede ys þe furt mes,
Witt hay.
¶¶ The boris hede, as I yow say,
He takis his leyfe, & gothe his way
Soñ aftur þe xij theylffyt day,
Witt hay.
¶¶ Then commys in þe secund kowrs with mekyll pryde,
þe crannis & þe heyrrouns, þe bytturis by þe syde,
þe partrychys & þe plowers, þe wodcokis & þe snyt,
Witt hay.
¶¶ Larkys in hoot schow,[3] ladys for to pyk,
Good drynk þerto, lycyvs and fyñ,
Blwet of allmayñ,[4] romnay and wyin,
Witt hay.
¶¶ Gud[5] bred, alle & wyin, daer I well say,
þe boris hede witt musterd armyd soo gay,
¶¶ furm̅ante to potdtage,[6] witt wennissun fyñ,
& þe hombuls of þe dow, & all þat euer commis in,
¶¶ Cappons I-bake witt þe pesys of þe roow,
Reysons of corrans, witt odyre spysis moo,
[incomplete.]
[2.] “When you print I recommend that the first line of the MS. ‘Hey, hey,’ &c. should stand alone in two lines. They are the burthen of the song, and were a sort of accompaniment, or under-song, sung throughout, while an upper voice sang the words and tune. You will see numbers of the same kind in Wright’s Songs and Carols printed by the Percy Society. It was common in the 14th and 15th centuries.” —Wm. Chappell.
This Carol is printed in Reliq. Antiq., vol. ii., and is inserted here—copied from and read with the MS.—to fill up a blank page. The title is mine.
[3.] ? sewe, stew.
[4.] ? the name of a wyne. Recipes for the dish Brouet of Almayne (H. O.), Brewet of Almony, Breuet de Almonde, are in Household Ordinances, p. 456; Forme of Cury, p. 29, and Liber Cure Cocorum, p. 12.
[5.] ? MS. End.
[6.] Recipe for Potage de Frumenty in Household Ordinances, p. 425. potdtage: small “t” printed above “o”
[Harl. MS. 541, fol. 210; and Egerton MS. 1995; ab. 1480 A.D.]
The following two selections, The Lytylle Childrenes Lytil Boke or Edyllys be and The Young Children’s Book, were printed on facing even/odd pages. They are here presented separately.
In the first version, variant readings from the Egerton MS were printed as numbered footnotes. They are here grouped into text notes together with two sets of readings from the Collations section. All MS designations were added by the transcriber:
Eg.: Egerton MS. 1995 (above).
[Adv.]: “part of the Advocates Library MS., fol. 84, back”. The collation of this MS ends at line 34.
[Cam.]: “the Cambridge University MS. ... Hem is always written for him in this MS., and so with other words.”
“ [* ][† ]The parts between square brackets [ ] are from the Egerton MS.”
Lytylle childrene, here ye may lere
Moche curtesy þat is wrytyne here;
For clerkis that the vij arteȝ cunne,
Seyn þat curtesy from hevyn come
Whan Gabryelle oure lady grette,
And Eliȝabeth with mary mette.
childreñ] Adv. childur þat] Adv. dele wrytyne] Cam. brekeyd For] Adv. dele Seyn] Eg. Synne Elizabeth] Cam. cortesey with mary] Adv. oure Lady
Alle vertues arne closide yn curtesye,
And alle vices yn vylonye.
Loke þyne hondis be wasshe clene,
That no fylthe on thy nayles be sene.
Take þou no mete tylle grace be seyde,
And tylle þou see alle thyng arayede.
arne closide] Eg. ben closyde are] Adv. byn closide] Cam. clodyd Loke] Adv. Forst loke þyne hondis be] Eg. that thy hondys benne wasshe] Adv. wasshyd on] Eg. in on] Cam. yn þou (l. 11, 12)] Cam. ye grace] Eg. the fyrste gracys tylle] Adv. to
Loke, my son, þat thow not sytte
Tylle þe ruler of þe hous the bydde;
And at thy mete, yn þe begynnyng,
Loke on pore men that thow thynk,
For the fulle wombe without[[*] any faylys]
Wot fulle lytyl[ what the hungery aylys.]
Loke] Adv. And loke Tylle ... the bydde] Adv. To he yt reweleth ye howse ye bytt þe hous the bydde] Eg. the halle the bytte hous the bydde] Cam. hall þe beyt And at thy] Eg. Atte the þe] Cam. they Loke on pore men that] Adv. Loke that on pore men on] Eg. a-pon (and omits that) on] Cam. no without any faylys] Adv. withowtte fayle any faylys] Cam. fayle hungery aylys] Adv. empty ayle aylys] Cam. heydyt
Ete[ not thy mete to hastely,
A-byde and ete esely.
Tylle þou haue thy fulle seruyse,
Touche noo messe in noo wyse.
Kerue not thy brede to thynne,
Ne breke hit not on twynne:
The mosselle that þou begynnysse to touche,
Cast them not in thy pouche.
Ete ... hastely] Cam. yet ... hastey Abyde] Cam. Bot abyde esely] Cam. all yesley ete esely] Adv. etett eysely Kerue not thy brede] Cam. Kot they bred not Ne breke ... twynne] Cam. Ne to theke bat be-tweyn mosselle] Adv. morsselle; Cam. mossels begynnysse to] Cam. dost in] Adv. owt of; Cam. owt of
Put not thy fyngerys on thy dysche,
Nothyr in flesche, nothyr in fysche.
Put not thy mete in-to the salte,
In-to thy Seler that thy salte halte,]
But ley it fayre on þi trenchere
The byfore, and þat is þyne honore.
Nothyr in flesche ... thy salte halte (ll. 28-30)]
Cam. Ne yn they met, feys, ne fleys.
Put not thy mete yn þey salt seleyr
Into thy] Adv. nor in the thy salte] Adv. hit ley it fayre] Eg. ley it on þi] Adv. on a on] Cam. yn The byfore] Eg. To-fore the; Adv. Byfore the þyne] Adv. dele þyne The byfore ... honore] Cam. Be-fore the, that ys worschep
Pyke not þyne Eris ne thy nostrellis;
If þou do, men wolle sey þou come of cherlis.
And whylle þi mete yn þi mouth is,
Drynk þow not; for-gete not this.
Ete þi mete by smalle mosselles;
Fylle not thy mouth as done brothellis.
Pyke not ... come of cherlis] Adv.
Pyke not yi tethe wyth yi knyfe
Whyles yu etyst be yi lyfe ne] Cam. nother If] Eg. And; Cam. And come] Cam. comest come of cherlis] Eg. comyste of karlys And] Eg. But; Cam. Seche yn þi mouth is] Cam. is yn þi mouth Ete þi mete by] Cam. Kot ... yn done] Eg. dothe; Cam. omit Fylle] Cam. And fylle
Pyke not þi tethe with thy knyfe;
In no company begynne þow stryfe.
And whan þou hast þi potage doone,
Out of thy dyssh þow put thi spone.
Ne spitte þow not over the tabylle,
Ne therupon, for that is no þing abylle.
In no ... stryfe] Eg. Whyle þou ettyste by thy lyffe; Cam. Weyles thou hetys, bey they leyffe doone] Eg. Idone þow put] Cam. take owt Ne] Cam. Nether Ne spitte þow not] Eg. Spette not the] Eg. thy Ne therupon ... abylle] Eg. Nor a-pon hyt, for hyt ys not able; Cam. For no cortesey het ys not habell
Ley not þyne Elbowe nor thy fyst
Vpon the tabylle whylis þat thow etist.
Bulk not as a Beene were yn þi throte,
[As a ka]rle þat comys oute of a cote.
[[†]And thy mete be o]f grete pryce,
[Be ware of hyt, or þou arte n]ot wyse.
nor] Eg. nothyr Elbowe ... fyst] Cam. Elbowhes ... fystys whylis þat thow etist] Eg. whyle þou este whylis þat] Cam. wheyle Bulk not as a Beene were yn þi throte] Cam. Bolk not as a bolle yn the crofte karle þat] Cam. charle cote] Cam. cotte of hyt or þou art] Cam. the or ye be
[Speke noo worde stylle ne sterke;
And honowre and curtesy loke þou kepe,
And at the tabylle loke þou make goode chere;
Loke þou rownde not in nomannys ere.
With thy fyngerys þou towche and taste
Thy mete; And loke þou doo noo waste.
sterke] Cam. lowde And honowre and curtesy loke þou kepe] Cam. all of curtesy loke ye carpe at] Cam. all loke þou] Cam. omit Loke þou rownde not] Cam. And loke ye thy fyngerys] Cam. omit thy and] Cam. ne doo] Cam. make
Loke þou laughe not, nor grenne;
And with moche speche þou mayste do synne.
Mete ne drynke loke þou ne spylle,
But sette hit downe fayre and stylle.]
Kepe thy cloth clene the byforne,
And bere the so thow haue no scorne.
laughe not] Cam. noþer laughe with moche speche] Cam. thow meche speke mayst] Cam. may ne drynke] Cam. ner drynke ne spylle] Cam. not fayre and stylle] Cam. stere het not thy] Cam. the so] Eg. that
Byte not þi mete, but kerve it clene,
Be welle ware no drop be sene.
Whan þou etyst, gape not to wyde
That þi mouth be sene on yche a syde.
And son, beware, I rede, of on thyng,
Blow neþer yn thi mete nor yn þi drynk.
And yif thi lord drynk at þat tyde,
Drynk þou not, but hym abyde;
Be it at Evyne, be it at noone,
Drynk þou not tylle he haue done.
kerve it] Eg. cut hit no] Eg. that noo be sene on yche a] Eg. be in euery yche a syde] Cam. yche syde beware, I rede, of] Eg. be ware of I rede of] Cam. of j redde þe of neþer] Eg. þou not; Cam. neuer mete nor yn þi] Eg. mete not yn þi drynk] Cam. drynk þat] Cam. they noone] Eg. morowe, (and omits next line.)
Vpon þi trencher no fyllthe þou see,
It is not honest, as I telle the;
Ne drynk behynde no mannes bakke,
For yf þou do, thow art to lakke.
And chese come forthe, be not to gredy,
Ne cutte þow not therof to hastely.
þou see] Eg. be sene; Cam. be saye Ne drynk] Eg. Drynke þou not þou] Cam. yow thow art] Cam. yow ar lakke] Eg. blame forthe] Eg. by-fore the; Cam. before yow gredy] Eg. redy Ne cutte ... hastely] Eg. To cut there-of be not to gredy. cutte þow not therof] Cam. cutte therof
Caste not þi bones ynto the flore,
But ley þem fayre on þi trenchore.
Kepe clene þi cloth byfore þe alle;
And sit þou stylle, what so be-falle,
Tylle grace be said vnto þe ende,
And tylle þou haue wasshen with þi frend.
ynto] Cam. yn þem] Eg. hem byfore þe alle] Eg. þe omitted. stylle, what so be-falle] Eg. stylle withalle ende] Cam. hendyng wasshen] Cam. was
Let the more worthy þan thow
Wassh to-fore þe, & that is þi prow;
And spitte not yn þi basyne,
My swete son, þat þow wasshist yne;
worthy] Cam. wortheyor þan] Eg. thenne to-fore] Eg. by-fore to-] Cam. be- & that is] Cam. omit & þi prow] Cam. gentyll cortesey And spitte not ... soft & stylle (ll. 87, 88, 89)] Cam. omit. And spitte not yn] Eg. Spete not on (and omits next line.)
And aryse up soft & stylle,
And iangylle nether with Iak ne Iylle,
But take þi leve of the hede lowly,
And þank hym with thyne hert hyghly,
And aryse ... Iylle (ll. 89-90)]
Eg. And ryse with hym that sate with the stylle,
And thanke hym fayre and welle:
Aftyr, Iangely not with Iacke ne gylle.
nether] Cam. not ne] Cam. ne with þi leve] Cam. leve the hede] Eg. the lorde; Cam. they lorde hyghly] Cam. mekeley
And alle þe gentyllis togydre yn same,
And bare the so thow haue no blame;
Than men wylle say therafter
That a gentylleman was heere.
And he þat dispiseth this techyng,
He is not worthy, withoute lesyng,
Nether at good mannes tabulle to sitte,
Ner of no worshipe for to wytte.
þe gentyllis] Eg. omitted. togydre ynsame] Cam. yn the same manere so] Eg. soo that men wylle say] Eg. wylle they sey therafter] Cam. hereafter that] Cam. that he ys was heere] Cam. þere aftyr And he ...] Cam. omit And dispiseth] Cam. dispise Nether at] Eg. Neuyr at a; Cam. neuer at to] Eg. for to Ner] Eg. Nothyr; Cam. ne for] Eg. pur
And therfore, chyldren, for charyte,
Louyth this boke though yt lytil be!
And pray for hym þat made it thus,
That hym may helpe swete Ihesus
To lyve & dye among his frendes,
And neuer to be combred with no fendes;
And geve vs grace yn Ioy to be;
Amen, Amen, for charytee!
for] Cam. for sent Louyth ... lytil be] Eg. Lernythe thys boke that ys callyd Edyllys be Louyth this boke] Cam. Loren this lesen And pray] Cam. omit and made] Cam. wret made it thus] Eg. made thys And neuer ... charytee! (ll. 106-108)]
Eg. And vs graunte in Ioy to a-byde!
Say ye alle Amen for charyde in euery syde
And neuer ... no fendes (l. 106)] Cam. omitted.
geve vs] Cam. geve hem and vs
Amen, Amen] Cam. Sey all, Amen
Explicit. lerne or be lewde
quod Whytyng.
Explicit...]
Eg. Amen.
Here endythe the boke of Curtesy that ys fulle necessary vnto yonge chyldryn that muste nedys lerne the maner of curtesy.
Explicit. Amen.
Cam. Expleycyt the Boke of cortesey.
[From the Ashmolean MS. 61 (Bodleian Library), ab. 1500 A.D., fol. 20.]
Whoever will thrive, must be courteous, and begin in his youth.
Who so euer wylle thryue or the,
Muste vertus lerne, & curtas be;
Fore who in ȝowthe no vertus vsythe,
Yn Age All men hym refusythe.
Clerkys þat canne þe scyens seuene,
Seys þat curtasy came fro heuen
When gabryell owre lady grette,
And elyȝabeth with here mette.
All vertus be closyde in curtasy,
And Alle vyces in vilony.
Aryse be tyme oute of thi bedde,
And blysse þi brest & thi forhede,
Than wasche thi hondes & thi face,
Keme þi hede, & Aske god grace
The to helpe in All þi werkes;
Thow schall spede better what so þou carpes.
Than go to þe chyrche, & here A messe,
There aske mersy fore þi trespasse.
To whom þou metys come by þe weye,
Curtasly ‘gode morne’ þou sey.
When þou hast done, go breke thy faste
With mete & drynke of gode repaste:
Blysse þi mouthe or þou it ete,
The better schalle be þi dyete.
Be-fore þi mete sey þou þi grace,
Yt ocupys bot lytell space;—
Fore oure mete, & drynke, & vs,
Thanke we owre lord Ihesus;—
A pater noster & Aue mary
Sey fore þe saulys þat in peyne ly;
Than go labour as þou arte bownde,
And be not Idylle in no stounde:
Holy scryptour þus it seyth
To þe þat Arte of cristen feyth,
“Yffe þou labour, þou muste ete
That with þi hondes þou doyste gete;”
A byrde hath wenges forto fle,
So man hath Armes laboryd to be.
Luke þou be trew in worde & dede,
Yn Alle þi werkes þan schall þou spede:
Treuth wyt neuer his master schame,
Yt kepys hym out offe synne & blame.
The weys to heuen þei bene þus tweyne,
Mercy & treuthe, As clerkes seyne;
Who so wyll come to þe lyfe of blysse,
To go þe weys he may not mysse.
Make no promys bot it be gode,
And kepe þou it with myght & mode;
Fore euery promys, it is dette,
That with no falsed muste be lette.
God & þi neybores lufe all wey;
Welle is þe, than may þou sey,
Fore so þou kepys All þe lawe
With-oute Any fere, drede, or awe.
Vn-callyd go þou to no counselle;
That longes to þe, with þat thow melle.
Scorne not þe pore, ne hurte no mane;
Lerne of hym þat the teche cane;
Be no glosere nor no mokere,
Ne no seruantes no wey lokere.
Be not prowd, bot meke & lynd,
And with thi better go þou be-hynd.
When þi better schewys his wylle,
To he haue seyd þou muste be stylle.
When þou spekes to Any mane,
Hande, fote, & fynger, kepe þou styll þan,
And luke þou vppe in to his face,
And curtase be in euery place.
With þi fynger schew þou no thynge,
Nor be not lefe to telle tydinge.
Yff Any man sey welle of þe,
Or of thi frendes, thankyd muste be.
Haue few wordes, & wysly sette,
Fore so þou may thi worschyppe gete.
Vse no suerynge noþer lyenge,
Yn thi sellynge & thi byenge,
Fore & þou do þou arte to blame,
And at þe last þou wylle haue schame.
Gete þi gowd with trewe[t]h & wynne,
And kepe þe out of dette & synne.
Be loth to greue, & leffe to ples;
Seke þe pes, & lyfe in es.
Offe whome þou spekes, where & when,
A-vyse þe welle, & to what men.
When þou commys vn to A dore,
Sey “god be here,” or þou go ferre:
Wer-euer þou commys, speke honestly
To ser or dame, or þer meny.
Stand, & sytte not furth-with-alle
Tylle he byde þe þat rewlys þe halle;
Where he bydis, þer must þou sytte,
And fore none oþer change ne flyte;
Sytt vp-ryght And honestly,
Ete & drinke, & be feleyly,
Parte with hem þat sytes þe by;
Thus teches þe dame curtasy.
Take þe salt with thi clene knyfe;
Be cold of spech, & make no stryfe;
Bakbyte no man þat is A-weye,
Be glad of Alle men wele to sey.
Here & se, & sey thou nought,
Than schall þou not to profe be brought.
With mete & drynke be-fore þe sette,
Hold þe plesyd, & aske no bette.
Wype thi mouthe when þou wyll drinke,
Lest it foule thi copys brinke;
Kepe clene thi fyngeres, lypes, & chine,
Fore so þou may thi wyrschype wynne.
Yn þi mouth when þi mete is,
To drinke, or speke, or lauȝh, I-wys
Dame curtasy fore-bydes it the:
Bot prayse thi fare, wer-so-euer þou be,
Fore be it gode or be it badde,
Yn gud worth it muste be had.
When þou spytes, be welle were
Where so þou spytes, nyȝe or fere;
Hold þi hand be-fore thi mouth
When þou spytes, & hyde it couth.
Kepe þi knyfe both clene & scherpe,
And be not besy forto kerpe;
Clens þi knyfe with some cutte bred,
Not with thi cloth, As I þe rede:
With Any fylth to fowle þe clothe,
A curtase mane he wylle be lothe.
In þi dysch sette not þi spone,
Noþer on þe brynke, as vn-lernyd done.
When þou sopys, make no no[y]se
With thi mouth As do boys.
The mete þat on þi trencher is,
Putte it not in-to þi dysch.
Gete þe sone A voyder,
And sone A-voyd þou thi trenchere.
When thi better take þe tho coppe,
Drinke thi selffe, & sette it vppe,
Take tho coppe with thi hondes.
Lest it falle þer As þou stondes.
When thi better spekes to the,
Do offe thi cape & bow þi kne.
At thi tabull noþer crache ne claw,
Than men wylle sey þou arte A daw.
Wype not thi nose nor þi nos-thirlys,
Than mene wylle sey þou come of cherlys.
Make þou noþer cate ne hond (so in MS.)[*]
Thi felow at þou tabull round; ( „ „ )
Ne pleye with spone, trenchere, ne knyffe.
Yn honesty & clenys lede þou thi lyffe.
This boke is made for chylder ȝonge
At the scowle þat byde not longe:
Sone it may be conyd & had,
And make them gode iff þei be bad.
God gyffe them grace, vertuos to be,
Fore than þei may both thryff & the.
Amen! quod Kate.
[*] l. 143-4, ? sense, reading corrupt. [Corrigenda]
ASCRIBED TO JOHN LIDGATE.[*]
The two versions of Stans Puer ad Mensam were printed on facing even/odd pages. They are here presented twice: first as separate texts with all accompanying notes, and then [side by side]. In the original book, the editor’s sidenotes were printed only on the right-hand pages; they have been duplicated here.
[MS. Harl. 2251, ? about 1460 A.D., fol. 153 or 148. The parts between brackets [ ], and various readings, are from Mr Halliwell’s print in Reliquiæ Antiquæ, v. 1, p. 156-8, of a 15th-century MS. Q. Γ. 8, fol. 77, ro, in the Library of Jesus College, Cambridge.]
¶ [My dere childe, first thiself enable
With all thin herte to vertuous disciplyne
Afor thi soverayne standing at the table,
Dispose thi youth aftir my doctryne
To all norture thi corage to enclyne.
First when thu spekist be not rekles,
Kepe feete and fingeris and handes still in pese.]
Be symple of chiere, cast nat thyn ye aside,
Agenst the post lete nat thy bak abyde;
Gaase nat aboute, tournyng oueralle;
Make nat thy myrrour also of the walle,
Pyke nat thy nose, and in especialle
Be right wele ware, and sette hieron thi thought,
By-fore thy souerayne cracche ne rubbe nought.
¶ Who spekithe to the in any maner place,
Rudely cast nat thyn ye adowne,
But with a sadde chiere loke hym in the face;
Walke demurely by strete in the towne,
Advertise the withe wisdom and Reasoune.
Withe dissolute laughters do thow non offence
To-fore thy souerayn, whiles he is in presence.
Rudely] Rel. Ant., Lumbisshly
ye] hede
¶ Pare clene thy nailes, thyn handes wasshe also
To-fore mete, and whan thow dooest arise;
Sitte in that place thow art assigned to;
Prease nat to hye in no maner wise;
And til thow se afore the thy service,
Be nat to hasty on brede for to byte,
Of gredynesse lest men wolde the endwyte.
endwyte] a-wite.
¶ Grennyng and mowes at the table eschowe;
Cry nat to lowde; kepe honestly silence;
To enboce thy Iowis withe mete is nat diewe;
Withe ful mowthe speke nat, lest thow do offence;
Drynk nat bretheles for hast ne necligence;
Kepe clene thy lippes from fat of flesshe or fisshe;
Wype clene thi spone, leve it nat in thy disshe.
mete] brede it
bretheles] bridlid
clene] fayre
¶ Of brede I-byten no soppis that thow make;
In ale nor wyne withe hande leve no fattenes;
Withe mowthe enbrewed thy cuppe thow nat take;
Enbrewe no napery for no rekelesnes;
For to souppe [loude] is agenst gentiles;
[N]euer at mete begynne thow nat stryf;
Thi tethe also thow pike nat withe no knyf.
Enbrewe] Foul
nat] be warre gynne no
¶ Of honest myrthe late be thy daliaunce;
Swere none othes, speke no ribawdrye;
The best morsel, have in remembraunce,
Hole to thyself alwey do nat applie;
Part withe thy felaw, for that is curtesie:
Laade nat thy trenchour withe many remyssailes;
And from blaknes alwey kepe thy nayles.
¶ Of curtesye also agenst the lawe,
Withe sowne dishonest for to do offence;
Of old surfaytes abrayde nat thy felawe;
Toward thy souerayne alwey thyn aduertence;
Play withe no knyf, take heede to my sentence;
At mete and soupper kepe the stille and soft;
Eke to and fro meve nat thy foote to oft.
sowne] Which sou
¶ Droppe nat thi brest withe sawce ne withe potage;
Brynge no knyves vnskoured to the table;
Fil nat thy spone, lest in the cariage
It went beside, whiche were nat comendable;
Be quyke and redy, meke and seruisable,
Wele awaityng to fulfille anone
What that thy souerayne comav[n]dithe the to be done.
¶ And whereso euer that thow dyne or soupe,
Of gentilesse take salt withe thy knyf;
And be wele ware thow blow nat in the cuppe.
Reuerence thy felawe, gynne withe hym no stryf;
Be thy powere kepe pees al thy lyf.
Interrupt nat, where so thow wende,
None other mans tale, til he have made an ende;
¶ Withe thy fyngres make thow nat thy tale;
Be wele avised, namly in tendre age,
To drynk by mesure bothe wyne and ale;
Be nat copious also of langage;
As tyme requyrithe, shewe out thy visage,
To gladde ne to sory, but kepe atwene tweyne,
For losse or lucre or any case sodayne.
make] Rel. Ant., marke
¶ Be meke in mesure, nat hasti, but tretable;
Ouer moche is nat worthe in no maner thyng;
To children it longithe nat to be [vengeable,]
Sone meeved and sone forgyvyng;
And as it is remembrid bi writyng,
Wrathe of children is sone ouergone,
Withe an apple the parties be made atone.
vengeable] MS. Harl., tretable
bi] Rel. Ant., by olde
¶ In children werre now myrthe and now debate,
In theyr quarel no grete violence;
Now pley, now wepyng, sielde in one estate;
To theyr playntes gyve no credence;
A Rodde refourmythe al theyr insolence;
In theyr corage no Rancour dothe abyde;
Who sparithe the yerd, al vertu set aside.
werre] Rel. Ant., In childre
LENVOYE.
¶ Go, litel bille, bareyn of eloquence,
Pray yonge children that the shal see or Reede,
Thoughe thow be compendious of sentence,
Of thi clauses for to taken heede,
Whiche to al vertu shal theyr yowthe leede.
Of the writyng, thoughe ther be no date,
If ought be mysse,—worde, sillable, or dede,—
Put al the defaute vpon Iohne Lydegate.
[*] Lowndes calls the original of Stans Puer ad Mensam the Carmen Juvenile of Sulpitius. [Corrigenda]
[Lambeth MS. 853, ab. 1430 A.D., page 150, back. Part written as prose.]
Mi dere sone, first þi silf able
with al þin herte to vertuose discipline,—
A-fore þi souereyn stondinge at þe table
Dispose þou þee aftir my doctryne—
To al nortur þi corage to encline.
First while þou spekist, be not richelees;
Kepe boþe fyngir and hond stille in pees;
Be symple in cheer; caste not þi looke a-side,
gase not about, turnynge þi siȝt oueral.
aȝen þe post lete not þi bak abide,
neiþer make þi myrrour also of þe wal.
Pike not pi nose; & moost in especial
be weel waar, sette her-on þi þouȝt,
to-fore þi souereyn cratche ne picke þee nouȝt.
¶ Who-so speke to þee in ony maner place,
lumpischli caste not þin heed a-doun,
but with a sad cheer loke him in þe face.
walke demurely bi streetis in þe toun,
And take good hede bi wisdom & resoun
þat bi no wantowne lauȝinge þou do noon offence
To-fore þi souereyne while he is in presence.
Pare clene þi nailis; þin hondis waische also
to-fore þi mete, [&] whanne þou doist arise.
sitte þou in þat place þat þou art a-signed to;
Prece not to hie in no maner wise;
And whanne þou seest afore þee þi seruice,
be not to hasti upon breed to bite
lest men þerof Do þee edwite.
Grennynge & mowynge at þi table eschewe;
Crie not to lowde: honestli kepe silence.
To enbrace þi iowis with breed, it is not dewe;
with ful mouþ speke not lest þou do offence;
Drinke not bridelid for haste ne necligence;
Kepe clene þi lippis from fleisch & fische;
Wipe faire þi spoon; leue it not in þi dische.
Of breed with þi teeþ no soppis þou make;
Lowde for to soupe is aȝen gentilnes:
With mouþ enbrowide þi cuppe þou not take,
In ale ne in wiyn with hond leue no fatnes;
Defoule not þe naprie bi no richelesnes.
Be waar þat at þe mete þou bigynne no striif;
Þi teeþ also at þe table picke with no knyf.
Of honest mirþe euere be þi daliaunce;
Swere noon ooþis; speke no ribaudie.
Þe beste morsels,—haue þis in remembraunce,—
Holli alwey þi silf to take do not applie.
Parte with þi felawis, for þat is curteisie.
Lete not þi trenchour be with many morsels;
And fro blaknes kepe weel þi nailis.
Of curtesie it is aȝen þe lawe,
With dishoneste, sone, for to do difence;
Of oolde forfetis vpbraide not þi felawe;
Towarde þi souereyn do euere reuerence.
Pleie with no knif, take hede to my sentence;
At mete & at soper kepe þee stille & softe,
And eek to & fro meeue not þi feeþ to ofte.
Droppe not þi brest with seew & oþer potage,
Bringe no foule knyues vnto þe table;
Fille not þi spoon lest in þe cariage
It scheede bi side, it were not commendable.
Be quik & redi, meke & seruiable,
Weel awaitinge to fulfille anoon
What þat þi souereyn commaundiþ to be doon.
And where-so-euere þou be to digne or to suppe,
Of gentilnes take salt with þi knyf,
And be weel waar þou blowe not in þe cuppe.
Reuerence þi felawis; bigynne with hem no strijf;
To þi power kepe pees al þi lijf.
Intrippe no man where so þat þou wende,
No man in his tale, til he haue maade an eende.
¶ With þi fyngris marke not þi tale;
be weel avysid, & nameli in tendir age,
To drinke mesurabli boþe wiyn & ale.
Be not to copiose of langage;
As tyme requiriþ schewe out þi visage,
To glad, ne to sory, but kepe þee euene bitwene
For los, or lucre, or ony case sodene.
Be soft in mesure, not hasti, but treteable;
Ouer soft is nouȝt in no maner þing
To children longiþ not to be vengeable,
Soone meued and soone fiȝtinge;
And as it is remembrid bi writynge,
wraþþe of children is ouercome soone,
With þe partis of an appil ben made at oon.
In children werre is now mirþe & now debate,
In her quarel is no violence,
now pleie, now wepinge, & seelde in oon state;
to her pleyntis ȝeue no credence;
A rodde reformeþ al her necligence;
in her corage no rancour dooþ abide,
who þat spariþ þe rodde all uertues settiþ a-side.
A! litil balade, voide of eloquence,
I praie ȝou ȝonge children þat þis schal se & rede,
Þouȝ ȝe be copious of sentence,
Ȝit to þese clausis for to take hede
Which al into vertues schal ȝoure ȝouþe lede.
In þis writynge, þouȝ þer be no date,
Yf ouȝt be mys in word, sillable, or dede,
I submitte me to correccioun withoute ony debate.
Thus eendith þe book of curteisie þat is clepid
stans puer ad mensam.
Parallel texts: see note before [first version]. Text decorations have been omitted, and lines are numbered by 7.
| ¶ [My dere childe, first thiself enable With all thin herte to vertuous disciplyne Afor thi soverayne standing at the table, Dispose thi youth aftir my doctryne To all norture thi corage to enclyne. First when thu spekist be not rekles, 7 Kepe feete and fingeris and handes still in pese.] | Mi dere sone, first þi silf able with al þin herte to vertuose discipline,— A-fore þi souereyn stondinge at þe table Dispose þou þee aftir my doctryne— To al nortur þi corage to encline. First while þou spekist, be not richelees; Kepe boþe fyngir and hond stille in pees; |
| Be symple of chiere, cast nat thyn ye aside, Agenst the post lete nat thy bak abyde; Gaase nat aboute, tournyng oueralle; Make nat thy myrrour also of the walle, Pyke nat thy nose, and in especialle Be right wele ware, and sette hieron thi thought, 14 By-fore thy souerayne cracche ne rubbe nought. | Be symple in cheer; caste not þi looke a-side, gase not about, turnynge þi siȝt oueral. aȝen þe post lete not þi bak abide, neiþer make þi myrrour also of þe wal. Pike not pi nose; & moost in especial be weel waar, sette her-on þi þouȝt, to-fore þi souereyn cratche ne picke þee nouȝt. |
| ¶ Who spekithe to the in any maner place, Rudely cast nat thyn ye adowne, But with a sadde chiere loke hym in the face; Walke demurely by strete in the towne, Advertise the withe wisdom and Reasoune. Withe dissolute laughters do thow non offence 21 To-fore thy souerayn, whiles he is in presence. | ¶ Who-so speke to þee in ony maner place, lumpischli caste not þin heed a-doun, but with a sad cheer loke him in þe face. walke demurely bi streetis in þe toun, And take good hede bi wisdom & resoun þat bi no wantowne lauȝinge þou do noon offence To-fore þi souereyne while he is in presence. |
| ¶ Pare clene thy nailes, thyn handes wasshe also To-fore mete, and whan thow dooest arise; Sitte in that place thow art assigned to; Prease nat to hye in no maner wise; And til thow se afore the thy service, Be nat to hasty on brede for to byte, 28 Of gredynesse lest men wolde the endwyte. | Pare clene þi nailis; þin hondis waische also to-fore þi mete, [&] whanne þou doist arise. sitte þou in þat place þat þou art a-signed to; Prece not to hie in no maner wise; And whanne þou seest afore þee þi seruice, be not to hasti upon breed to bite lest men þerof Do þee edwite. |
| ¶ Grennyng and mowes at the table eschowe; Cry nat to lowde; kepe honestly silence; To enboce thy Iowis withe mete is nat diewe; Withe ful mowthe speke nat, lest thow do offence; Drynk nat bretheles for hast ne necligence; Kepe clene thy lippes from fat of flesshe or fisshe; 35 Wype clene thi spone, leve it nat in thy disshe. | Grennynge & mowynge at þi table eschewe; Crie not to lowde: honestli kepe silence. To enbrace þi iowis with breed, it is not dewe; with ful mouþ speke not lest þou do offence; Drinke not bridelid for haste ne necligence; Kepe clene þi lippis from fleisch & fische; Wipe faire þi spoon; leue it not in þi dische. |
| ¶ Of brede I-byten no soppis that thow make; In ale nor wyne withe hande leve no fattenes; Withe mowthe enbrewed thy cuppe thow nat take; Enbrewe no napery for no rekelesnes; For to souppe [loude] is agenst gentiles; [N]euer at mete begynne thow nat stryf; 42 Thi tethe also thow pike nat withe no knyf. | Of breed with þi teeþ no soppis þou make; Lowde for to soupe is aȝen gentilnes: With mouþ enbrowide þi cuppe þou not take, In ale ne in wiyn with hond leue no fatnes; Defoule not þe naprie bi no richelesnes. Be waar þat at þe mete þou bigynne no striif; Þi teeþ also at þe table picke with no knyf. |
| ¶ Of honest myrthe late be thy daliaunce; Swere none othes, speke no ribawdrye; The best morsel, have in remembraunce, Hole to thyself alwey do nat applie; Part withe thy felaw, for that is curtesie: Laade nat thy trenchour withe many remyssailes; 49 And from blaknes alwey kepe thy nayles. | Of honest mirþe euere be þi daliaunce; Swere noon ooþis; speke no ribaudie. Þe beste morsels,—haue þis in remembraunce,— Holli alwey þi silf to take do not applie. Parte with þi felawis, for þat is curteisie. Lete not þi trenchour be with many morsels; And fro blaknes kepe weel þi nailis. |
| ¶ Of curtesye also agenst the lawe, Withe sowne dishonest for to do offence; Of old surfaytes abrayde nat thy felawe; Toward thy souerayne alwey thyn aduertence; Play withe no knyf, take heede to my sentence; At mete and soupper kepe the stille and soft; 56 Eke to and fro meve nat thy foote to oft. | Of curtesie it is aȝen þe lawe, With dishoneste, sone, for to do difence; Of oolde forfetis vpbraide not þi felawe; Towarde þi souereyn do euere reuerence. Pleie with no knif, take hede to my sentence; At mete & at soper kepe þee stille & softe, And eek to & fro meeue not þi feeþ to ofte. |
| ¶ Droppe nat thi brest withe sawce ne withe potage; Brynge no knyves vnskoured to the table; Fil nat thy spone, lest in the cariage It went beside, whiche were nat comendable; Be quyke and redy, meke and seruisable, Wele awaityng to fulfille anone 63 What that thy souerayne comav[n]dithe the to be done. | Droppe not þi brest with seew & oþer potage, Bringe no foule knyues vnto þe table; Fille not þi spoon lest in þe cariage It scheede bi side, it were not commendable. Be quik & redi, meke & seruiable, Weel awaitinge to fulfille anoon What þat þi souereyn commaundiþ to be doon. |
| ¶ And whereso euer that thow dyne or soupe, Of gentilesse take salt withe thy knyf; And be wele ware thow blow nat in the cuppe. Reuerence thy felawe, gynne withe hym no stryf; Be thy powere kepe pees al thy lyf. Interrupt nat, where so thow wende, 70 None other mans tale, til he have made an ende; | And where-so-euere þou be to digne or to suppe, Of gentilnes take salt with þi knyf, And be weel waar þou blowe not in þe cuppe. Reuerence þi felawis; bigynne with hem no strijf; To þi power kepe pees al þi lijf. Intrippe no man where so þat þou wende, No man in his tale, til he haue maade an eende. |
| ¶ Withe thy fyngres make thow nat thy tale; Be wele avised, namly in tendre age, To drynk by mesure bothe wyne and ale; Be nat copious also of langage; As tyme requyrithe, shewe out thy visage, To gladde ne to sory, but kepe atwene tweyne, 77 For losse or lucre or any case sodayne. | ¶ With þi fyngris marke not þi tale; be weel avysid, & nameli in tendir age, To drinke mesurabli boþe wiyn & ale. Be not to copiose of langage; As tyme requiriþ schewe out þi visage, To glad, ne to sory, but kepe þee euene bitwene For los, or lucre, or ony case sodene. |
| ¶ Be meke in mesure, nat hasti, but tretable; Ouer moche is nat worthe in no maner thyng; To children it longithe nat to be [vengeable,] Sone meeved and sone forgyvyng; And as it is remembrid bi writyng, Wrathe of children is sone ouergone, 84 Withe an apple the parties be made atone. | Be soft in mesure, not hasti, but treteable; Ouer soft is nouȝt in no maner þing To children longiþ not to be vengeable, Soone meued and soone fiȝtinge; And as it is remembrid bi writynge, wraþþe of children is ouercome soone, With þe partis of an appil ben made at oon. |
| ¶ In children werre now myrthe and now debate, In theyr quarel no grete violence; Now pley, now wepyng, sielde in one estate; To theyr playntes gyve no credence; A Rodde refourmythe al theyr insolence; In theyr corage no Rancour dothe abyde; 91 Who sparithe the yerd, al vertu set aside. | In children werre is now mirþe & now debate, In her quarel is no violence, now pleie, now wepinge, & seelde in oon state; to her pleyntis ȝeue no credence; A rodde reformeþ al her necligence; in her corage no rancour dooþ abide, who þat spariþ þe rodde all uertues settiþ a-side. |
| LENVOYE. | |
| ¶ Go, litel bille, bareyn of eloquence, Pray yonge children that the shal see or Reede, Thoughe thow be compendious of sentence, Of thi clauses for to taken heede, Whiche to al vertu shal theyr yowthe leede. Of the writyng, thoughe ther be no date, If ought be mysse,—worde, sillable, or dede,— 99 Put al the defaute vpon Iohne Lydegate. | A! litil balade, voide of eloquence, I praie ȝou ȝonge children þat þis schal se & rede, Þouȝ ȝe be copious of sentence, Ȝit to þese clausis for to take hede Which al into vertues schal ȝoure ȝouþe lede. In þis writynge, þouȝ þer be no date, Yf ouȝt be mys in word, sillable, or dede, I submitte me to correccioun withoute ony debate. |
The [notes to the Book of Curtasye] were originally printed here (pages 283-285). They have been moved to accompany that book, between pages 206 and 207.
Contents
| [286] | |
| POSTSCRIPT: | |
| [349],[358] | |
| [Suffer, and hold your tongue] | [361] |
[The Houshold Stuff] occupied at theLord Mayor’s Feast, A.D. 1505 | [362] |
| [The Ordre of goyng or sittyng] | [365] |
| [Latin Graces] | [366] |
| [381] | |
| [385] | |
| [387] | |
| [The Boar’s Head] | [388] |
[INDEX.]
All links in this section are external. Where possible, links lead directly to the word referenced. At a minimum, prose selections are broken into blocks of a half-page or less, and verse lines go by multiples of 4. Line numbers in prose are not used. Footnote numbers are left as printed, so the number used in the e-text will generally be different. References in the form “line B” are to the “ABC“ selections, Lerne or be Lewde and Aristotle, pages 258-261.
In the Index, words in I and J are treated together, while U and V are separately listed. Most words in yogh ȝ are alphabetized as Y.
[A] [B] [C] [D] [E] [F] [G] [H] [I] [K] [L] [M]
[N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [Y] [Z]
INDEX.
To save the repetition of p. and l. for page and line, I have adopted Mr Morris’s plan, in his Chaucer Glossary, of putting a / between the numbers of the page and line, so that 5 / 115 stands for page 5, line 115. Where no line is named, then p. for page is prefixed. The French references are to Cotgrave, except where otherwise specified. The Index, though long, does not pretend to completeness. The explanations of words given in the notes to the text are not repeated here.
Abbots of Westminster & Tintern not to sit together, [76/1141-4].
Abbot with a mitre, [70/1013], [72/1051];
without one, [l. 1015]; [72/1059].
A B C of Aristotle, [p. 260, p. 261].
A bofe, [216/9], above.
Abrayde, [277/52], upbraid.
Abremon, a fish, [p. 113].
A-brode, [62/906], spread open.
Abylle, [267/44], fit, convenient, beseeming; L. habilis, suitable, fit.
Accounts, yearly, taken to the Auditor, [196/590].
Achatis, [201/555], purchases. Fr. achet, a bargaine, or purchase. Cotgrave.
Addes, [153/11], adze.
Aduertence, p. 277, attention, respect, reverence.
Affeccion, [52/763], disposition.
After-dinner nap, [65/947-54], to be taken standing against a cupboard, [p. 128].
Ages of man, the four, [p. 53], [p. 104].
Ahuna, a monster of the sea, [p. 114].
Alay, [16/232], temper.
Alaye, [p. 151], carve.
Aldermen, the old, rank above the young, [77/1157].
Ale; is to be 5 days old, [12/178]; [p. 92]; [154/19]. Fr. Gutale ou Guttale. Ale, good Ale. Cot.
Ale or wine, the sauce for capons, [26/411].
Algate, [26/400], always.
Aliene, [75/1109], foreigners.
Alle, [p. 216, No. ix]. hall.
Allhallows Day, fires in hall begin on, [189/393].
Allhallowsday, [205/837].
Alloft, [69/996], above, over the vessel of herbs.
Almandes, [5/74], almonds.
Almond, [44/625], a whelk’s operculum.
Almonds, good against sour food, [8/102];
eat it with raw fruit, [153/1].
Almond, iardyne, cream of, [52/744];
cream and milk of, [35/520];
cream of, [49/705]; [56/825]; [157/8]; [p. 167], last line.
Almoner, his duties, [201/729];
to remove a towel, [204/814].
Alms to be given to the poor, [p. 216, No. viii].
Alms-dish, [23/346]; [200/687]; [201/730];
loaf for, [202/731];
it has the leavings in the lord’s cup, [203/787], and a piece of everything he is served with, [204/799]. See John Fitz Roberts’s account for altering and ornamenting an almsdish for Hen. VI., that belonged to the Duk d’Excestre, in Rymer X. 388, col. 1.
Aloes epatick, [135/12]; Fr. hepatique, Liuer-helping; comforting a whole, or curing a diseased, liuer. Cot.
Als, [197/599], also.
Altar, minister at the high, with both hands, [182/167].
Alycaunt, [p. 86], [p. 89], a wine.
Amber, [141/3]; adj. [49/699].
Amberdegrece, [132/9], a scent.
Angel and 3 Shepherds, device of, [49/702].
Anger, avoid, [236/764].
Anhonest, [180/96], unmannerly, improper; [180/124], unpolite.
Annaunciande, [201/705], announcing, who announces guests?
Answer sensibly, [252/71].
Answer, servants mustn’t, [215/13].
Ape tied with a clog, [180/108].
Apparel, rules for, [214/159], &c.
Apple fritter, [33/502], &c.
Apple, a raw, cures indigestion, [153/5];
and the fumes of drink, [8/105].
Apples, [52/757]; [55/813]; [152/19].
“The dyvell choke hym, he hath eaten all the appels alone.” Palsgrave, p. 484, col. 2.
Apples and pears roasted, 164/17, &c.
Citation could not be identified. Roast apples and pears are mentioned together at [6/80] and [152/26].
Apprentise of lawe, rank of, [73/1070].
Apprentices, thievish, hanging good for, [p. 125].
Apys mow, [179/59]; apes grimace.
Aquarius, [p. 199], the Ewerer or Water-bearer.
Aquetons, [197/597], acquittance.
Ar, [201/710], before.
Archbishop, [72/1047].
Archbishop ranks with a prince, [70/1010];
is to dine alone, [171/4].
Archdeacon, rank of, [70/1016]; [72/1060].
Areche, [19/290], retch?
Areise, [43/609], tear off?
Arere, [26/407], cut.
Areyse, [27/418, 425]; [28/429], &c.; tear or cut off.
Aristotle’s A B C, [p. 260, p. 261].
Arm, don’t claw it, [193/329].
Armes, servauntes of, [156/28], ? in livery, or men-at-arms.
Artificers, rich; rank of, [71/1037].
Asche, [45/643], ask.
Ashore, [5/71], slantwise, aslope; [20/299], astraddle.
Asise, [60/879], way, manner.
Aslout, [39/560]; aslant.
Aspidochelon, a great whale-fisshe, [p. 114].
Assaying bread, by the panter, [200/691];
water, [201/702];
meat, by the sewer, [202/764].
See Credence, and Tasting.
Asseles, [196/566], sets the lord’s seal to.
Astate, [185/276]; rank.
At, [256/182], with; [184/242], that.
Aþer, [200/689], either, each.
Attend at school, [209/21].
Attirling, 287/41, shrew; A.S. Attor, Ater, poison.
Atwytynge, [18/274], twitting, blaming others.
Audibly, speak, [235/687].
Auditor, the lord’s, all officers to account to, once a year, [196/587-94].
Aunterose, [p. 260], l. A, venturesome.
Aurata (a fish), [p. 114].
Autumn, the device of, [53/766]; [p. 54].
Ave, [48/692].
Ave-Maria, [181/147].
Aveyner, his duties, [p. 197].
Avise, [35/525], opinion, learning.
Awoydes, [204/821], removes, puts off.
Ayselle, [42/596], a kind of vinegar.
Baase (the fish), [58/842].
See Base.
Babulle, [1/12].
Au fol la marotte. Prov.
We say also, Giue the foole his bable; or what’s a foole without a bable? Cotgrave, under fol.
Back; turn it on no one, [253/90];
not on him you give a cup to, [180/121].
Backbite no man, [272/99].
Bacon and peas, [54/797].
Bailiffs of a city, rank of, [71/1033].
Bailiffs of farms, &c., to be talked to pleasantly, [p. 218, No. xvi].
Baked herrings with sugar, [166/7].
Bakemete, [54/802], meat-pie.
Bake metes, [30/476-7], game pies, &c.;
? sweet pies, [54/809];
how to carve, [159/19];
how assayed, [203/771-6].
Baker, gets money from the treasurer, [196/582];
his duties, [198/623-28].
Bakes, [179/60], as bokes, bulges, stuffs.
Balena, a whale or mermaid, pp. [115], [123], [119], last line.
Banker, [63/924], cloth to cover a bench.
Barbe, [p. 151], cut up.
Barme, [61/891], bosom.
Barnard’s blowe, [p. 126], a secret blow by a highwayman.
of the Exchequer, [70/1014]; [72/1061].
Baron of the Exchequer, appeal lies to, from an Auditor, [196/594].
Base, the fish, [51/735]; [166/13]; [167/6].
Bason, [63/926], washing basin.
Basshe, [45/645], be abashed, ashamed.
Bastard, [9/119]; [89/7]; [153/20]; a sweet wine.
Bate, [182/188], quarrelling.
Bath, how to make one, [p. 66-7];
a medicated one, [p. 67-9].
Bayle, [196/576], bailiff.
Bearer of meat to stand or kneel as the sewer does, [203/777].
Beastlynes, [232/460];
nasty practise, t.i., gnawing bones.
Beaver, considered as a fish, [37/547].
“The beuer, whose hinder feet and taile onlie are supposed to be fish. Certes the taile of this beast is like vnto a thin whetstone, as the bodie vnto a monsterous rat.... It is also reported that their said tailes are a delicate fish.” Harrison, Desc. Brit., i. 225, col. 2.
See Giraldus Cambrensis, Works, vol. v. p. 59, ed. 1867.
Beckoning, don’t use it, [184/249].
Bed, how to undress a lord for, [p. 65-6].
Bed and Bedroom, how to air and prepare, [63/919-30].
Bed, offer your bed-fellow his choice of place in, [185/293].
Bed, prayer on going to, [240/987-8].
Bedchamber, how to prepare your master’s, pp. [63], [65].
Bedchamber door, lights stuck on, [193/509].
Bedes, for church service, [63/918].
Bedrooms, don’t sleep in ratty ones, or those deprived of sun, [p. 132].
Beds of straw, &c., to be 9 ft. long and 7 ft. broad, [191/436-7].
Beef, [34/517]; [48/688]; [p. 105];
powdered, [p. 102, note to l. 694];
stewed, [54/798];
how to carve, [25/393].
“Touchyng the befe: I do estymate him of nature melancolyke, and engendre and produce grosse blode well norisshyng folkes robustes and of stronge complexion, whiche occupy them in great busynesse and payne.”—Du Guez’s Introductorie, p. 1071.
Behight, [41/605], direct.
Behoveable, [54/804], necessary.
Belch not, [178/113].
Believe fair words, don’t, [183/205].
Bengwine, [p. 134];
Fr. Benjoin, the aromaticall gumme called Benjamin or Benzoin. Cot.
Benym, [24/368], deprive.
Be-sene, [21/318], become, suit.
Bete, [63/930], feed, nourish.
Bete, [67/990], remedy, cure.
Betowre, [37/541], the bittern, q.v.; [49/696];
how to carve, [27/421]; [p. 162].
Better, give place to your, [253/89].
Bilgres, [69/994];
bugloss? [p. 110].
Birds, how to carve, pp. [25-8], [30-1], [161-62].
Birth to be looked to first, [74/1105].
Bishop, rank of, [70/1012].
Bisketes, [231/389], biscuits.
Bite not thy bread, [178/49].
Bithe, [47/678], are.
Biting your lips is bad, [178/89].
Bittern, to unjoint or carve, [p. 162]; [165/1].
See Betowre.
Blaknes, [278], [277/49], black dirt.
Blamanger and Blanchmanger, [p. 101], bottom.
See Blanger mangere and Blaunche manger.
Blandrelles, [157/10], white apples.
See Blaundrelles.
Blanger mangere, [49/693].
Blanked, [169/23].
See Blanket.
Blanket, [64/935].
Fr. blanchet. A blanket for a bed; also, white woollen cloth.
Cot. Is to be kept in the privy.
Blasting, [20/304];
cp. Fr. Petarrade: f. Gunshot of farting. Cotgrave.
Blaunche manger, [157/3].
Blaunche powder, [6/80, note]; [p. 85], [p. 10, note 3]; [152/26].
Blaunderelle, [50/714];
Blawnderelles, [6/79]; [p. 85], white apples.
Blaynshe powder, [p. 10, note 3].
Blow and puff not, [20/303].
Blow not like a broken-winded horse, [210/53].
Blow, don’t, on your food to cool it, [180/111].
Blood Royal, Babees of, The Babees Book, addressed to, [250/15].
Blood Royal ranks above property, [74/1094]; [171/16].
Blush or change colour, don’t, [187/337].
Blysse, [266/12], 23, make the sign of the cross on or over.
Blythe, [178/47], joy? = (in) faith.
Boar pasty, [31/489].
Boar, [48/686].
Boards of the privy to be covered with green cloth, [63/932].
Body to be kept upright, [235/676].
Bof, [202/750],
? not “boeuf, an ox, a beefe,” Cot.; but a-bof (dishes), above, up.
Boke, the, [185/261].
Bold, don’t be too, [p. 258], [p. 260], l. B.
Bolde, [192/454], finely?
Bole Armoniake, [p. 134].
Fr. Armoniac, a gumme spring from the Cyrenian Ferula or Fennell-giant.
Bolkynge, [19/298], belching.
A.S. bealcian, to belch; to bolke belche, roucter. Palsgrave.
Bombace, [p. 139], cotton; cp. bombast.
Boner, [183/191].
Fr. bonaire, gentle, courteous, affable. Cot.
Bones not to be thrown on the floor, [269/79];
to be put into voyders, [230/358].
Bonet, [169/29], nightcap.
Book, stick to it well, [227/168].
Boorde, [p. 260], l. B, joke, play.
“To bourde or iape with one in sporte, truffler, border, iouncher.” Palsgrave.
Boorde, bourde, [p. 258], [p. 260], l. B;
Fr. bourder, to toy, trifle, dally; bourd or ieast with. Cot.
Borbotha, a slippery fish, [p. 115].
Borclothe, [30/468], table-cloth.
Bordclothe, [4/62], table-cloth.
“The table clothes and towelles shoulde be chaunged twyes every weeke at the leste; more if neede require.” H. Ord. p. 85.
Borde, [178/31], table.
Borde, Andrew, extracts from, pp. [89], [91], &c.;
on Sleep, Rising, and Dress, [p. 128-32].
Border, [p. 151], carve.
Botery, [12/176-7].
Botre, [193/489], buttery.
Bouȝt, [13/188], [189n], [191], fold; [268/27], 29; [269/17];
‘Mal feru, A malander in the bought of a horse’s knee.’ Cot.
Bow when you answer, [253/83].
Boxyng, [p. 124], smacking the face.
Boys to walk two and two from school, not hooping and hallooing, [228/238-264].
Boystous, [257/195], rude;
Boystows, rudis. Prompt.
Boystousnesse, [256/182];
Ruditas. Prompt.
Brade, [199/666], broad.
Brandrels, [152/24], blaundrels, white apples.
Brawn of boar, [48/686]; [54/796].
this was the first dish at dinner in Harrison’s time, 1577-87; see his Description of Britain, bk. iii, ch. 1 (N. Sh. Soc.). Reference added by editor.
Brawn of a capon, [163/27].
Brawn, how to carve, [24/378]; pp. [94], [156].
Brayd, at a, [15/226], sharply, quickly.
Brayde, [13/188], instant, same time.
Brayde, [11/146], start, slip.
Brayde, at a, [200/678], quickly.
Bread to be cut, not broken, [255/141]; [267/24];
at dinner to be cut in two, [178/35].
Bread, how to chop, [p. 4];
how assayed, [200/691-2].
Bread and cheese, [55/815].
Break your bread, [178/51].
Break not wind, [20/304].
Bream, sea-, [40/578]; [49/698]; [52/746]; [58/848].
Breath, as it may smell, keep your mouth shut, [211/69].
Breche (? drawers), clean, [60/871].
Brede, [13/192], breadth.
Breke, [21/315]; [p. 151], carve venison.
Breke a cony, [29/448].
Bresewort, [68/993].
“In the curious treatise of the virtues of herbs, Royal MS. 18 A. vi., fol. 72 b, is mentioned ‘bryse-wort, or bon-wort, or daysye, consolida minor, good to breke bocches.’” Way, Promptorium, p. 52, note 1.
Brest, [19/288], ? for fist.
Bret, Brett, a fish, [41/583]; [51/735]; [59/852].
Fr. Limaude, f. A Burt or Bret-fish. Cot.
Breue, [190/413], book, score-up.
Breuet, [194/536], briefed (with green wax).
Breve, [195/553], set down in writing, keep accounts of.
Brewe, [36/540], a bird; [49/706]; [157/8];
how to carve, [27/422];
to untache or carve, [p. 160].
Bridelid, [278/33], ? a wrong reading; or, with food in one’s mouth;
Fr. boire sa bride, A horse to draw vp his bit into his mouth with his tongue. Cot.
Broach a pipe of wine, how to, [5/69], [p. 152], 121/69.
Broche?, [161/6].
Broiled herrings, [52/748].
Broke-lempk, [69/994]; [p. 68, note].
Broken, [214/158], with hernia?, E. Engl. bursten.
Broken meat or food for the poor, [202/739].
Brothellis, [267/38], low rude people.
or bawdie house; bordelier, a wencher, haunter of baudie-houses. Cotgrave.
Adulterous friars are called brothels in Piers Plowman’s Crede, l. 1540, v. 2, p. 496, ed. Wright.
See Arth. and Merlin, &c., in Halliwell;—a blackguard, Towneley Mysteries, p. 142, “stynt, brodels, youre dyn.”
Browers, [199/663]; brower must be a napkin or doyley.
“Can it be a bib put on when taking broo or broth in, against the spilling of what is supped up? (Or rather, wiping the fingers from the broo, sauce, or gravy, that men dipped their bits of meat into.) Halliwell curiously explains broo, top of anything. ‘Tak a knyf & shere it smal, the rute and alle, & sethe it in water; take the broo of that, and late it go thorow a clowte’—evidently the juice. Ital. broda, broth, swill for swine, dirt or mire; brodare, to cast broth upon.”—H. Wedgwood.
Browes, [p. 160], last line; [p. 173].
A.S. briw, es.; m. Brewis, the small pieces of meat in broth; pottage, frumenty, &c., briwan, to brew. Somner.
Brows, how to use the, [210/29]; [213/132].
Browynge, [179/75], broth, grease.
See Browes.
Brush your master well, [62/913];
all robes lightly, [64/940-3];
your cap, [228/78].
Brushed (well), breeches, [60/873].
Brydelynge, [19/288], ? the passage seems corrupt.
Brytte, a fish, [166/12].
Buche, [31/492], in squares.
Sloane MS. 1315, reads “Custarde, enche square checke hit with your knyfe.”
Buffe, [p. 133], leather made of buck’s skin.
Bulch not, [212/113].
Bulk, [267/47].
A.S. bealcian, to belch. “Bolkyn, ructo, eructo, orexo.” Prompt.
Bulke, [29/452], thorax, breast; [159/16].
Bulleyn, Wilyam; on Boxyng and Neckeweede, [p. 124-7].
Bultelle clothe, [12/164].
Bushel of flour to make 20 loaves, [198/625-6].
Business, attend to your own, 268/56.
Bustard, [28/433]; [37/541]; [p. 97]; [49/695]; [p. 102]; [157/4].
Butler and Panter’s duties, [152/1].
Butler, his duties, [196/423-30];
is the panter’s mate, [/425].
Butt or fresh-water flounder, [p. 115].
Butter, sweet, of Claynos or hakeney, [39/559].
Butter, one of the fruits to be eaten before dinner, [46/667-8].
Butter and fruits to be eaten before dinner, [152/22].
Butter, wholesome first and last, [7/89]; [152/31].
Butter, [7/89-92]; [p. 85]; [152/20, 22].
Buttiler, [p. 3, l. 40-1].
‘Butler, the officer in charge of the buttery or collection of casks; as Pantler, the officer in charge of the pantry.’ Wedgwood.
Buying, swear & lie not in, [270/76].
Bydene, [4/62], properly.
Cabages, [35/521]; [p. 97]; [159/29].
Calf, boiled, on Easter-day, [p. 160].
Calves-foot jelly, [34/515].
Calves-skin garments to be worn in summer, [p. 139].
Camamelle, [68/992], chamomile.
Camelyne sauce, [p. 36, note 6].
Camphire, [135/13].
Campolet wine, [153/20], [p. 174].
Cancer, the creuyce or cray-fish, [p. 115].
Candelarius, [204/822-3], the chandler.
Candle, one to each mess at dinner, [205/837].
Candlemas-eve, squires’ allowances stop on, [189/394]; [205/837].
“Aujourd’huy Febvrier demain Chandelier. Prov. (For Candlemas day is euer the second of Februarie.)” Cot.
Candles, [34/510].
Canel, [5/66]; [p. 84], a spout.
Canelle, [11/142]; [10/135]; [153/24, 31]; a spice.
Canelle-boon, [29/449]; [159/14].
Fr. Clavicules, f. The kannell bones, channell bones, necke-bones, craw-bones, extending (on each side ore) from the bottom of the throat vnto the top of the shoulder. Cot.
The merry-thought of a bird. The haunch-bones below correspond to the clavicles or kannell bones above.
Canne, [266/4];
cunne, [265/3], know.
Cannelles, [152/15], channels, spouts.
Canterbury, Bp. of, [73/1077].
See Archbishop.
Canterbury, the prior of, [77/1145].
Cap, take it off before a lord, [262/4];
before your better, [274/137];
when speaking to any man, [226/80];
be free of, [229/274], salute every one.
Capitaius, a fish, [p. 116].
Capon, [48/689]; [54/801]; [p. 106].
“Of all meates the best and most utille to the body of man is of capons, chyckyns, faisantes, partriches, yonge partriches, plouuiers, pigeons, quailles, snites (becasses§), wod-cockes, turtell doves, knyghtes (cheualiers†), stares, sparows, or passeriaux, finches, uerdieres,* frions, gold finches, linotes, thrushe, felde fare, and all kyndes of small byrdes (whereof the names ben without nombre) ben metes norisshyng and of litell degestion, and that engendre good blode.” Du Guez’s Introductorie, p. 1071-2.
§ Beccasse, f. A Woodcock. Becasse petite, A Snite or Snipe.
† Chevalier, A daintie Water-fowle, as big as a Stock-doue, and of two kinds, the one red, the other blacke. Cot.
* Verdrier, m. The Gold-hammer, Yellow-hammer, Yowlring. Cot.
Capon, how to carve, [26/409];
to sauce or carve, [p. 161].
Capon, boiled, [54/799];
verjuice its sauce, [36/534].
“Capons boyled, and chekyns, ben lykewyse of good nourysshyng, and doth engender good blode, but whan they ben rosted, they ben somewhat more colloryke, and all maner of meates rosted, the
tone more the tother lesse.” Du Guez, p. 1071.
Capon pie, [31/481].
Capon, roast, how to carve, [161/21].
Cappe, [65/964], night-cap.
Cappe-de-huse, [62/909], ? cape for the house, Fr. cappe, a short cloake, or loose and sleeuelesse garment, which hath, instead of a Cape, a Capuche behind it. Cot.
Caprik, [9/120]; [p. 91, No. 13], a sweet wine.
Caraway, Careawey, [6/79], caraway-seeds, (from καρον, cumin; Lat. careum; Ar. karawiya; Mahn,) [50/713]; [152/25]; [157/11]; [231/389].
Cardinal, rank of a, [70/1008]; [72/1045].
Carding, eschew, [234/599].
Cariage, [p. 280], [279, l. 59], act of carrying.
Carowayes, [231/389], caraway-seed cakes.
Carp, [40/578]; [51/735]; [58/842]; [p. 116].[1]
Carpentes, [169/9, 18], carpets under foot?
See carpettes for cupbordes, [l. 19].
Carpets, about a bed, windows, &c, [63/927-8].
Carry your body up, [213/133].
Carver, his duties, [p. 24-32];
assays the wine?, and carves the lord’s meat, [203/789-95].
See Keruynge.
Carving of fish, [p. 166-7];
of flesh, [p. 157].
Carving-knives, panter to lay two, [200/673].
Cast, [197/607], armful or pitchfork-full.
Cast of bread, [198/631], ? armful, lot taken up at one heave.
Cast up thy bed, [226/61].
Castles, the Receiver sees to repairs of, [197/601].
Castyng, [187/336], ?
Cat, don’t stroke it at meals, [180/107].
Cate, [274/143], ? cat (hond, hound).
Cathedral prior sits above others, [77/1150].
Cato quoted, [232/491].
Cats to be turned out of bedrooms, [66/969]; [p. 108], [p. 109]; [169/34].
Caucius, a fish, [p. 116].
Cawdrons, the sauce for swans, [p. 159], last line.
See Chawdon.
Cellar, yeomen of the, [21/311].
Celle, [12/176], cell.
Cena Domini, fires in hall stop on, [189/398];
Shere Thursday or Maundy Thursday, day before Good Friday.
Cetus, the greatest whale, [p. 116].
Ceuy, [55/822], chive-sauce.
Chafer, [192/466], a heater.
Chaffire, [45/639]. “Chafowre to make whote a thynge, as watur. Calefactorium.” Prompt.
Chalcedony to be worn in a ring, [p. 141].
Chambur, bason for, [66/971].
Chamberlain, the duties of one, [p. 59-69], [p. 168-9].
Chancellor, his duties, [195/563].
Chandelew, [199/642], chandlery, stock of candles.
Chandler, his bread, [198/628];
his duties, [p. 204-11].
Change (countenance or temper?) don’t, [270/92].
Char, [180/96], turn, trick.
Chardequynce, [152/21], chare de quynces, [5/75];
conserve of quinces, or quince marmalade.
Charequynses, 10łb. the boke, vs̃—2ł., 10s. A.D. 1468, H. Ord. p. 103.
Marmalet of Quinces. R. Holme, Bk. III., p. 80, col. 1.
Charger, [44/633];
Chargere, [26/405], a kind of dish.
Charity, the fruits of, [233, cap. x].
Chat after meals, [p. 142].
Chatter, don’t, [253/94]; [257/186].
Chafing-dysshe, [162/2], heating dish.
Chaundeler, [299/492], chandler, officer in charge of the candles.
Chawdon (chawdron, [p. 161]), the sauce for swan, [36/535]; [p. 97].
Chawdwyn, the sauce for swans, [48/688].
Cheeks, don’t puff ’em out, [211/65];
don’t stuff yours out like an ape’s, [179/57].
Cheese, hard, [6/78]; [7/85]; [p. 84], [p. 85]; [7/84-8]; [8/102]; [152/24].
Cheese, the best cement for broken pots, [p. 85]. Ruin cheese, [p. 7, note 3]; [85/3].
Cheese, have a clean trencher for, [256/183].
Cheese, fruit, and biscuits, for dessert, [231/388].
Cheese, only take a little, [269/76].
Fourmage est bon quand il y en a peu: Prov. The lesse cheese the better; or, cheese is good when a miserable hand giues it. Cot.
Chekker, [196/594], the Exchequer.
Chekkid, [25/389]; [31/492], cut into chequers or squares.
Chekmate, [8/96].
Cherlis, [267/34], 48, poor, rude, and rough people.
Cherries, [6/77]; [46/668]; [152/23].
Chet, [199/501], coarse bread; chet loaf to the almsdish, [200/687].
Cheven (Cheuene, [166/13]), chub, [51/736, note 3]; [58/842].
Fr. Vilain, the Cheuin or Pollard fish (called so because it feedes vpon nothing but filth). Cot.
See Chub.
Cheve, [24/369], end.
Chewettes, [161/4]; p. 171; [173/3].
The reference to “p. 171” could not be identified. Chewets are mentioned on [165/3] and 173/24 (not 3).
Chicken, boiled, [54/799];
roast, [54/808];
chicken pie, [31/481].
Chickens, how to carve, [25/397].
Chide not, [253/102].
“I lyken the to a sowe, for thou arte ever chyding at mete.” Palsgrave, p. 611, col. 2.
Chief Justices, rank of, [70/1014]; [72/1052].
Childe, or young page, the King’s, [75/1124].
Children soon get angry, [279], [280/81]; [281], [282/85];
give ’em an apple then, [280/84];
and a rod when they’re insolent, [281], [282/89].
Children, to wait on their parents at dinner before eating their own, [229/297]; [231/423];
the duty of, [241/5].
Chin, hold it up when you speak, [262/14];
keep it clean at dinner, [272/107].
Chine, [25/393].
Fr. Eschinon: m. The Chyne, or vpper part of the backe betweene the shoulders. Eschine: f. The Chyne, backe bone, ridge of the backe. 1611, Cotgrave.
“I chyppe breed. Je chappelle du payn ... je descrouste du pain ... and je payre du pain. Chyppe the breed at ones, for our gestes be come.” Palsgrave, p. 484, col. 1.
See “choppe” and “chyppere.”
Choke, don’t, by drinking with your mouth full, [180/98].
Choppe (loaves), [4/51].
Chub, [p. 51, note 3].
See Cheuen.
Church, how to behave in, [233/332] (this is the part that would follow at the end of the Booke of Demeanor, p. 296).
Church, behave well at; go to, [266/17].
Chyme of a pipe, [152/18], rim.
Chymné, [192/461], fire-place or brasier.
Chyne, [5/70], rim of a cask.
Chyne, [25/393]; [159/15, 16], back, loin.
See Chine.
Chyne, [p. 151], carve.
Chynchynge, [153/11], pinching.
Metaphorically “chynchyn or sparyn mekylle, perparco.” Prompt.
Chyppere, [152/4], a knife to chip bread with.
Cinnamon and salt as sauce for venison, &c., [37/542-3].
Cinnamon, eaten with lamprey-pie, [44/636];
with fish, [58/842, 847]; [168/11].
Cinnamon, [153/30].
Ciryppe, [56/826], syrop.
Civeye (chive sauce), hares and conies in, [p. 146]; [55/822].
Clared wyne, [153/19].
Clarey, [9/120]; [p. 91, No. 14];
Clarrey, [153/21].
Sp. Clarea: f. Clary drinke of hony and wine. Some say Muscadell, others call it Nectar or kingly drinke. 1591, Percivale, ed. Minsheu, 1623.
Clarke of the crowne and th’eschekere, [70/1019].
Claryfinynge, [9/124].
Claw, don’t, [253/81]; [262/18]; [274/139].
Claw not your head, &c., [18/279].
“I clawe, as a man or beest dothe a thyng softely with his nayles. Je grattigne ... Clawe my backe, and I wyll clawe thy toe.” Palsgrave.
Claynos buttur, [39/559].
Cleanse your spoon, [179/74].
Clene, [262/28], fitting, courteous.
Clerk of the Kitchen, [195/549];
his duties, [195/553-62];
gets money from the Treasurer, [196/579].
Clof, [192/462], ?
Cloke, [62/909], cloak.
Cloos-howse, [80/1202], lock-up place for food.
Cloth, how to lay the, [13/187], &c., [154/23];
how to take it off the table, [231/399].
Cloth, keep it clean, [269/61], 81; [272/123]; [277/39]; [278/40];
don’t wipe your knife on it, [272/122];
or your nose, [263/53].
Clothes, don’t wipe your nose on, [210/48].
See Apparel.
“Graue clothes make dunces often seeme great clarkes.” Cot., u. fol.
Clothing of officers, given out by the clerk of the kitchen, [195/561];
of lord and lady, by the chancellor, [195/563].
Cloven-footed fowls, skin of, is unwholesome, [165/18].
Clowche, [33/503], belly?
Not “clowchyn or clowe (clewe), glomus, globus.” Prompt.
Clutch at the best bit, don’t, [263/29].
Coat, long, [60/872].
Cock and hen, [p. 105].
Cock, shooting at; girls not to go to, 289/81.
Cockes, [24/375], cooks.
Cod, how to carve, [40/576];
names of, [p. 99].
Codling, a fish, [p. 59, note]; [167/7].
Codware not to be clawed, [19/286];
not to be exposed, [20/305].
Coffyn, cofyn, [30/478]; [31/481]; [96/2, 22], &c., crust of a pie.
Cold, head and feet to be kept from, [p. 138].
Cold fritter is not to be eaten, [33/502].
Colericus, [53/772]; [p. 54]; [p. 104].
Colice, [56/824], broth.
Collector, the Pope’s, [70/1023]; [72/1063].
Cologne, the kings of, [50/712].
Colombyne gynger, [10/131];
Columbyne gyngre, [52/758];
a kind of ginger. ? what.
Coloure de rose, [9/114].
See [note there]; it was a wine, [p. 86], extract from the Four Elements.
Colvering, [126/3], ?
Comade, [96/4]; sauce of whipped eggs and milk.
Comb for the hair, [61/885].
Comb your head often, [p. 130];
nothing recreateth the memorie more, [p. 128].
Comb your head, [266/14];
do it 40 times every morning, [p. 139].
Comb your lord’s head, [65/963]; [169/2], [28].
Comedies, [34/510], quaint dishes?
Comenynge, [81/1220], communication, teaching.
Commende, [254/120].
Fr. ?Commander, to recommend, or to commit ouer vnto the care of another.
À Dieu vous command. God be with you. Cot.
Commensed, [77/1154], taken a degree.
Commyn, [46/671], communicate, talk.
Companions, pray for your, [182/161].
Compleccion, [52/764], device.
Compleccyon, [165/11], disposition.
My complexcyon a-cordyth to eny mete,
But rere sopers j refowse, lest j shuld surfett.
Piers of Fullham, l. 197-8.
Compostes, [5/75, note]; [6/79]; [152/21]; [154/19].
See Recipe 100, Forme of Cury, p. 49.
Conche or muscle fish, [p. 116].
Concoction, [136/12], digestion.
Concordable, [54/796], suitable.
Condel, smale, [205/826], tapers.
Confiteor, the, to be learnt, [181/154].
Confites, [5/75]; [p. 85, note to l. 82], comfits.
Confyte, [51/731], a comfit.
Congaudence, [79/1190], congratulation, satisfaction.
Conger, [38/555]; [41/583]; [51/733]; [p. 117].
Richard Sheale, the minstrel and ballad-writer, says,
“I can be content, if it be out of Lent,
A piece of beef to take, my hunger to aslake.
Both mutton and veal is good for Richard Sheale;
Though I look so grave, I were a very knave
If I would think scorn, either evening or morn,
Being in hunger, of fresh salmon or congar.”
Knight’s Life of Caxton, p. 48.
Conger, salt, [57/833].
Congettynge, [80/1202], conspiracy, tricks.
Connynge, [81/1220-2], learning, knowledge.
Contrarotulator, [p. 195], the controller.
Controller, his work, [195/541], [550];
sits on the dais in hall, [177/20].
“I feel by William Peacock that my nephew is not yet verily acquainted in the king’s house, nor with the officers of the king’s house he is not taken as none of that house; for the cooks be not charged to serve him, nor the sewer to give him no dish, for the sewer will not take no men no dishes till they be commanded by the controller.” Clement Paston, P. Letters, ed. 1841, v. 1, p. 144 (XV. vol. iv. p. 53, orig.).
Cold of speech, be, [272/98].
Cony, [34/517]; [49/694]; [54/807]; [p. 107].
“And conÿs, hares, rabettes (laperaus), buckes, does, hartes, hyndes, robuckes, or lepers (cheureus ou saillanz), holde also all of melancoly.” Du Guez.
Cony, how to carve, [29/447]; [159/12];
to unlace or cut up, [p. 162].
Cony, with mustard and sugar, [36/538].
Conyd, [274/149], learnt.
Coochele, sea-snails, [p. 116].
Cook must obey a marshal, [79/1182].
Cooks are always finding out new dishes, and nearly killing people, [33/505].
Coost, [49/705], rank, succession?
Fr. coste à coste, in euen ranke, side by side. Cotgrave.
Cope, [200/689], covering, towel ?
Copious of talk, don’t be, [279], [280/74].
Coral, [141/3].
Coretz, a fish, [p. 119].
Cornys, [p. 218, No. xvi]. different kinds of grain.
Cote, [267/48], cot, cottage.
Cottell, [168/14], cuttle-fish.
Also [p. 174] (note on “Cottell”).
Cotyn, cotton, to be kept in the privy, [64/935].
Couche, [154/25].
Couertoure, [202/753], dish-cover;
203/791, cover, or lid of a wine-cup.
Cough not, [18/271];
before your lord, [19/297].
Counturpynt, [192/455], counterpane.
Countyng, [194/535], reckoning.
Courteous, be, to God, and kneel at prayers, [182/163].
Courtesy came from heaven, [265/4]; [266/6];
all virtues are included in it, [265/8]; [266/10].
Courtesy and gentleness, delight in, [256/180].
Courts (fines of), [196/577].
Couth, [272/118], ? truly, indeed, A.S. cudlice, certainly.
Couthe, [180/114], known persons, friends.
Coverlet of a bed, [63/923].
Cowd, [3/34-5], knew.
Cowche, [13/187], and note, the undermost table-cloth.
Cowheels mixed with jellies, [34/515].
Crab, how to carve and dress one, [42/590-601]; [167/14].
Crache, [274/139]; [275/14]; [276/14].
‘Clawyn or cracchyn, scratche, Scalpo, scrato, grado.’ Cath. in P. Pl.; ‘Krauwen, krabben, kratsen, ofte schrabben.’ Hexham.
Craftsmen, their duty, [242/12].
Cram your mouth full, don’t, [267/38].
Crane (the bird), [36/539]; [p. 97]; [49/695]; [p. 102], and note *, for their fighting pigmies.
Crane, how to carve, [28/429];
or dysplaye, [p. 162].
Crane’s trump, take care of it, [28/431]; [159/4].
Crawe, [19/288]; Fr. iabot, the craw, crop, or gorge of a bird. Cotgrave.
Crayfish, how it catches oysters, [p. 115]; [p. 117];
freshwater, [p. 116].
See Creues, &c.
Cream, cow- and goat-, [7/81]; [8/93]; [p. 85]; [54/803];
is bad, [152/27].
“The dyvell burst him, he hath eaten all the creame without me.” Palsgrave, p. 472, col. 2.
Credence, [80/1195-9], tasting food against poison. Only done for the highest ranks, down to an earl.
Creed, to be learnt by boys, [181/167].
[Creues], Crevice, Crevis (crayfish)
Creues (crayfish), how to carve, [167/20].
Crevice, freshwater, [58/848].
Crevis dewe douȝ, fresh-water cray-fish; how to carve, [43/618].
Crevise, freshwater, [50/707].
Crevise or cray-fish, how to carve, [42/602];
the names of, [p. 100].
Lobster. ‘Finallie of the legged kinde we have not manie, neither haue I seene anie more of this sort than the Polypus called in English the lobstar, crafish or creuis, and the crab, [q. v.]. Carolus Stephanus in his maison rustique, doubted whether these lobstars be fish or not; and in the end concludeth them to grow of the purgation of the water as dooth the frog, and these also not to be eaten, for that they be strong and verie hard of digestion.’ Harrison, v. i. 224-5.
“Lobster” citation moved by author from alphabetic position under “L”: [Corrigenda].
Crochettis, [197/446], hooks.
Cropyns, [24/362], crops, craws, of birds.
Croscrist, [181/144].
Cross, make the sign of, on rising, [266/12].
Croups of birds indigestible, [158/7].
Cruddes, [8/93], curds.
Culpon, [p. 151], cut into chunks.
Cup, don’t ask a friend to take it, but give it him yourself, [180/123].
Cupboard, [13/193], table or stand for cups, &c., to stand on; is in the marshal’s charge, [189/390];
to be covered with carpets, [169/19].
Cupborde, bread and wine stand on (or in), [194/511].
Cuppeborde in a bed-room, [63/928].
Cups to be silver, [p. 136].
Cure, [78/1174], charge.
Cure, [21/324]; [31/492]; custom, way of doing a thing.
Cure, [28/435], directions.
Cure, [24/375], craft, art, practice.
Curies, [33/506], dodges, curious dishes.
how to carve, [27/421];
to untache or cut up, [p. 162].
Sir Degrevant, l. 1406, 235, has
ffatt conyngus and newe,
ffesauntys and corelewe.
Cursie, [230/328], curtsey.
Curtains, bed-, [66/968];
four to a bed, [191/448].
Curtasye, the Boke of (Sloane MS. 1986), [p. 175-205].
Curtesy, [156/9], a bow or salutation.
Curtsey, make your, decently, [214/153].
Cury, [34/513], dodges, sleights.
Cushion, to be put on the chair, [61/882].
Cuspis, [p. 32, note 2].
Custade costable, [54/802], a kind of custard.
Custard, how to carve, [31/492]; [p. 95]; [157/1]; [159/21].
Cut your meat, don’t bite it, [269/63].
Cut, [153/22], cute wine.
Cute, [9/118]; [p. 87, No. 3], a sweet wine.
Fr. Vin cuict. Wine boyled on the fire to a certaine thicknesse, and then put into vessells, and reserved for sweet sawces. Cot.
Cute, [10/138], baking.
Cute, gynger of iij, [11/159].
Cuttid, [20/305], short-coated.
Cuttlefish, [p. 174].
Cyueye (chive or onion sauce), hares and conies in, [p. 146].
Dace, [40/575]; [p. 98, bottom], [58/841];
Fr. Sophie ... the Dace or Dare-fish. Cot.
Damsons, [6/77]; [p. 91, last note] (wrongly headed, l. 177); [46/668]; [152/23].
Dangle like a bell, don’t, [214/152].
Dates, [5/74]; [p. 32, note 2]; [51/731]; [152/21, 23]; [p. 167], last line.
Dates in confite, [56/825];
in confetes, [166/11];
capte with mynced ginger, [166/19].
Daungeresnes, [46/659], of great difficulty.
Daw, a, sticks its neck askew, [19/285].
Dean, rank of, [70/1016]; [72/1060].
Debt, keep out of, [270/80].
Degree, University;
rank of clerks that have taken one, [71/1028].
Degree (of men), the duty of each, [241-3].
Delicatis, [50/713]; delicacies.
Delphin, or mermaid, [p. 117].
Demeanor, The Booke of, [p. 207-14].
Demeene, [78/1163]; learn ? or arrange.
Demurely, walk in the streets, [275], [276/18].
Depelled, [142/12], driven out.
Dere, [47/684], injury.
Deshe, [177/20], dais.
Despisers of courtesy are not fit to sit at table, [271/99]; [181/137].
Dewe, [43/618], of water.
Dewgarde, leche, [157/10].
Dewynge, [51/732], service.
Deynteithe, [52/752], ? inclination, desire.
Deynteithly, [55/814], toothsomely.
Deyntethe, adj., [50/723], toothsome, dainty.
Deyntethe, sb., [194/527], dainty.
Diaper towel, [154/31].
Diapery, towelle of, [13/193].
Diatrion piperion, to be used against rheums, [p. 137].
Dice, don’t play at with your lord, [184/228].
Diet, [31/488], food.
Diet, one for every day, [p. 133].
Difence, [278/51];
? Fr. defense, a reply, answer, argument, or allegation vsed, or vrged in defence. Cot.
Faire defense is now to forbid, prohibit.
Dig your thumb into your nose, don’t, [186/327].
Digest his stomak, his food, [65/947].
Digne, [71/1024], worthy.
Diligences, [79/1183], duties.
Dim sight, remedy for, [p. 135].
Dinner described, from the laying of the cloth, [199/655], to the removal of the board and trestles, [204/822].
Dinner of flesh, [p. 48-50], [p. 100];
of fish, [p. 50-2];
fruits to be eaten before, [46/667-8].
Dinner at noon, what the page is to do at, [254/128].
Dinner and supper, the only meals allowed, [p. 141].
Dip your meat in the saltcellar, don’t.
See Salt.
Dipping slices of meat in sauce, [30/467].
Dirty clothes forbidden, [214/167].
Disallow, [29/1181].
Dischmetes, [34/514]. Entry added by editor
Dise, [8/112], an adze?
Dish taken away, don’t ask for it again, [256/166]; [179/83].
Dish-side, spoon not to be laid on, [179/73]; [272/126].
Dismember, [p. 151], carve.
Dispendu, [201/543] (? eatables, &c., not money), disposed of, consumed.
Dispenses, [195/555], payments, expenditure.
Dissolute laughters, avoid, [275/20].
Diswere, [191/436], doubt. Halliwell.
“Platt-D. waren is to certify, assure; to prove by witnesses, &c.; wahr, true, is, I believe, what is certain, sure. ‘Ik will jou de Waarschup darvan bringen,’ I will bring you the truth of it, will bring you certain intelligence of it. Diswere then would be uncertainty.”—H. Wedgwood.
Do to others as you would they’d do to you, [182/175].
Doctor of both laws (Canon and Civil), utriusque juris, [71/1024]; [72/1062].
Doctor of divinity, rank of, [70/1021]; [72/1062].
Doctors of 12 years’ standing, rank above those of nine, [77/1153].
Document, [250/6], L. documentum, that which teaches, a lesson, example for instruction; Fr. document, precept, instruction, admonition. Cot.
Dog, don’t claw yours at dinner, [179/87].
Dogs to be turned out of bedrooms, [66/969]; [p. 109]; [169/33].
One reason for turning dogs out of the bedroom at night is given in Palsgrave’s “I wolde gladly yonder dogge were hanged, he never ceased whowlyng all nyght,” p. 784-5.
Donne, [169/23], down.
Dorray, [51/733], dorée.
Doree, the fish, [41/582]; [166/12].
Dosurs, [189/391], canopies, hangings:
‘Docere of an halle: Dorsorium, auleum.’ Prompt. Fr.
Vn dossier de pavillon. The head of a Pauillion, or Canopie; the peece that hangs down at the head thereof. Cot.
Doted daf (confounded ass, stupid fool), don’t be one, [186/326].
Doublet, [60/872]; [61/892]; [62/899]; [169/1].
Douȝ, [43/618], soft, fresh (water).
Dowcetes, dowcettes, a dish, [32/494];
recipe at [p. 146]; [49/699]; [54/809].
Dowled drink not to be given to any one, [154/22];
dowld, dead, flat (Yorkshire), Halliwell; not ‘dollyd, sum what hotte, tepefactus.’ Prompt.
Dowt, [79/1188], fear.
Doyle, [19/285], skew.
Draconites, [141/7], the dragonstone.
Dragons herbe, [p. 134].
Drapery, [64/946], cloths.
Draughtes, [25/388], drawn lines, scorings.
Dresser, in the kitchen, [195/557].
Dressing described, [p. 168-9].
Drink hinders digestion, [p. 136].
Drink, how assayed, [203/785-93];
how to hand, [209/9].
Drink not behind a man’s back, [269/75];
wipe your mouth first, [272/105].
Drink all in the cup, don’t, [185/289].
Drink with full mouth, don’t, [272/110].
Drink moderately, [279], [280/73].
Drivel not with your mouth, [19/292].
Drop soup on your breast, don’t, [279], [280/57].
Dropynge from the eyes, [18/283].
Drunk, don’t get, [p. 258], [p. 260], l. D.
Drunkelewe, [216/1], drunken;
‘drunkelew ebriosus.’ Prompt.
For the -lewe = -ly; cp. ‘delicat horses that ben holden for delyt, that they ben so faire, fat, and costlewe.’ Chaucer. Parsones Tale, Poet. Works, ed. Morris, iii. 298; costlewe furring in here gownes, ib. p. 296.
Drunken servants to be turned away, [216/1].
Dry thy mouth before drinking, [179/81].
Duchess, [200/680].
Duck: see Mallard.
‘The ducke maketh a clere voyce, & causeth man to lay gladdly in the armes & geueth hym the sede of nature / & the sewet is
of it very good to souple all maner of paynes in the bodi of man.”—Noble Lyfe. L. i. back.
Dugard, leche, [50/708].
Duke of royal blood, [70/1011]; [72/1048].
Duke to dine alone, [171/4].
Dumb, don’t be, [184/255].
Dysfygure, [p. 151], carve.
Dysplaye, [p. 151], carve.
Earl, the lowest rank for which food was tasted by a servant, [80/1198].
Ears, not to be picked, [267/33]; [19/289];
to be kept clean, [226/99].
Ease (quiet), live in, [270/82].
Easter-day feast, [p. 160].
Easter to Whit-sunday, feasts and service from, [p. 160].
Eat properly, [263/40];
not hastily, [265/19].
Eat, don’t, till your mess is brought from the kitchen, [178/43].
Echeola, the pearl-muscle, [p. 117].
Echynus, [p. 118].
Edwite, [278/28], blame, reproach, turt; A.S. edwítan.
Eel, salt, [57/834].
Eels, bred from slime, [p. 114].
Eels, roasted, [41/588]; [58/848].
Eels, names of, [p. 99].
Eels, [50/719]; [51/737]; [55/820]; [p. 104].
Eernesful, [p. 260], l. E;
A.S. geornes, earnestness; geornfull, full of desire, eager, anxious.
Egestyon, [130/15], evacuations.
Egge, [22/335], edge.
Egre, [57/837]; Fr. aigre, eagre, sharpe, tart, biting, sower. Cot.
Egret, [36/539]; [p. 97]; [49/697], great white heron.
Egret, how to carve, [27/421]; to breke or carve, [p. 162].
Elbows, don’t lean on, at meals, [267/45]; [180/125].
Elemosinarius, [201/728-9], the Almoner.
Elenge, [p. 260], l. E.
Elephant, don’t you snuffle like he does, [211/59].
Embrowyng, [255/147], dirtying, soiling;
Fr. embroué, bedurtied, soiled, defiled. Cot.
Emperialle, [15/231], set out, deck, adorn.
Emperor, after the pope, [70/1006].
Empty your mouth before speaking, [263/59]; [272/110]; [277/32]; [278/32].
? Fr. emboucher, to mouth or put into the mouth of.
Enbrewe, [22/331], dirty, soil.
Enbrowide, [278/39];
Fr. embroué, ... bedurtied, soiled, defiled. Cotgrave.
Enbrowynge, [30/468], soiling, dirtying.
Enclyne, [177/23], bow.
End of a meal, what to do at the, [257/190].
Endoured, [161/3], glazed;
endoured pygyons, [164/15].
Endure, [35/524], make to last;
‘endurer faut pour durer:’ Pro. To dure we must endure. Cotgrave.
Enemies, man’s three, [183/219].
Englandis gise, a flesh feast after, [35/526].
Enlased, [26/412], cut up, carved.
Enourmyd, [250/17], adorned; O. Fr. aorner, L. adornare; not enorer, honour.
Entende, [64/936, 939], attend.
Entendyng, [46/665], listening for orders, attending.
Enter a lord’s place, how to, [252/58].
Entremete, [254/109], interfere.
Envy no one, [237/795].
Equal, give way to your, [185/276];
don’t play with him, [264/77].
Errands, going, [209/13].
Esox, a fish of the Danube, [p. 118].
Esquyere, þe body, [70/1016], the Esquire of the King’s person.
Est, [187/346], host.
Estate, how to lay or make, with a cloth, [13/192]; [17/152]; [p. 92].
Estate, [65/957], rank, [73/1072-3].
Estates, [72/1053], ranks, persons.
Euwere, [199/641], water-bringer;
L. aquarius, Fr. eauïer, is a gutter, channell, sinke, sewer, for the voiding of foule water. Cotgrave.
Evacuate yourself, [p. 133].
Evy, [7/91], heavy.
Ewer, [64/937]; [231/413], jug of water;
water-bearer, [199/641, 655], &c.
Ewerer, strains water into the basins, [200/695].
Ewery, [13/192], drinking vessels.
Ewery, [154/31], stand or cupboard for water-vessels;
how to dress it, [155/23].
Exonerate, [130/16], unload, disburden.
Eyebright water, [135/2].
Eyes, don’t make ’em water by drinking too much, [263/57].
Eyes, don’t wipe ’em on the table-cloth, [180/116];
wash them, [p. 134]; [p. 139].
Eyes, how to use the, [210/33].
Eyes, not to be cast about, [275], [276/8]; [231/679].
Eyroun, [p. 146], eggs.
Facche, [42/599], fetch.
Face, look in the man’s you’re speaking to, [262/16]; [270/67].
Facett, [250/8];
Fr. Facet: m. A Primmer, or Grammer for a young scholler. Cotgrave.
Faceet, booke, Facetus (well-speaking, polite). Pr. Parv.
Falconers, [195/564].
Fall, if any one does, don’t laugh at him, [184/235].
Familiar, don’t be too, [p. 258], F; [p. 260], line F.
Familiar friends, always admit, [p. 217, No. xv].
Fande, [76/1143], try, experience?
Fangle, [229/268], toy, thing.
Farsed, [23/358]; [p. 94], stuffed.
Fast now and then, [p. 142].
Father and mother; worship and serve them, [182/172].
Fathers and mothers, duty of, [241/4].
Fatnes, [277/37]; [278/39], fat, grease.
Faucettes, [152/16], taps.
Fawcet, [5/68]; [p. 84]; [152/16], a tap.
Yn tyme therfore tye vp your tryacle tappe; Let
not to long thy fawset renne. Piers of Fullham, l. 228-9. Early Pop. P., v. 2, p. 10.
Stryke out the heed of your vesselles, our men be to thrustye to tarye tyll their drinke be drawen with a faulsed. Palsgrave, p. 740, col. 1.
Fr. Guille: f. The quille or faucet of a wine vessell. Cot.
Fawn, [49/694];
how to carve, [28/441].
Fawn, and ginger sauce, [36/537].
Fawte, [82/1238], make default or mistakes.
Fayge, fruyter, [157/10]; [p. 173].
Featherbed to be beaten, [63/921]; [169/12].
Feed elegantly, [256/185].
Feede onely twice a day, [p. 141].
Feet to be kept still, [270/66]; [275/7]; [279], [280/56].
Feet and hands together, [235/677].
Feet, what birds to be served with their, [28/435].
Fele, [11/155, 157], perceive, taste;
[24/364], ? taste or see;
[23/349], understand.
Feleyly, [270/94], fellowly, sociable.
Felle, [262/21]; [264/89]; ? stern, or discreet.
See Cold.
Fende, [82/1233], defend.
Fenel-water, [p. 139].
Fenelle, the brown, [67/991].
Fercularius, [202/749], the Sewer.
Fere, [50/719], company; in fere, together.
Fere, [53/774], companion.
Fermys, [197/596], rents;
Fr. ferme, a farme or lease, a thing farmed, a toll, rent, mannor or demesne in farme. Cot.
Ferour, [197/612, 615], farrier;
Fr. Mareschal ferrant. Cot.
Few words, use, [270/73].
Fieldfares, [165/3].
Fieldmen, how they fly at their food, [256/176].
Figs, fritters of, [p. 145].
in Cornwall, raisins are called figs, ‘a thoomping figgy pudden,’ a big plum pudding. Spec. of Cornish Dialect, p. 53.
Filthy talking, against, [239, cap. xii].
Finger, don’t point with, [270/69];
don’t mark your tale with, [279], [280/71].
Fingering, avoid it, [184/249].
Fingers, meat to be eaten with, [269/55];
nose not to be blown with, [262/19]; [18/284]; [210/51];
not to be put in one’s cup, [18/272];
or on the dish, [267/27];
keep ’em clean, [272/107];
wipe ’em on a napkin, [232/465].
Fingers, two, & a thumb, to be put on a knife, [21/320-4]; [22/326].
Fingers and hands, keep still, [275/7]; [276/7].
Fingers and toes to be kept still, [186/320].
Fins of fish to be cut off, [39/560].
Fire at meals in winter, [p. 142].
Fire, have a good one, [169/20].
Fire in bed-room, [p. 128].
Fire in hall at every meal from Nov. 1 to Feb. 2, [189/393-8].
Fire to dress by, [61/888].
Fire to be clear, [60/877].
Fire-screens for a lord, [192/462].
First course of fish, [p. 166].
Fish, a dinner of, three courses, & one of fruit, [p. 50].
Ieune chair vieil poisson: Prov. Old flesh and young fish (is fit for the dish). Cot.
Fish, carving & dressing of, [p. 37]; [p. 98, &c.]; [p. 166];
how assayed, [203/767-70];
sewynge or courses of, [p. 166].
Fish, salt, [57/833].
Fish, names of, from Yarrell, [p. 110];
extracts from Laurens Andrewe on, [p. 113].
Fisshe, [p. 121], [p. 123], the flesh or body of fish.
Fist, close your hand in it, [264/71]; keep your opinions to yourself.
Fist, not to be put on the table, [267/45].
Fit servants only to be engaged, [p. 215].
Flapjack, [96/13], a fried cake.
Flasche, [65/985], dash.
Flauer, [130/11], warm & air.
flawne, [96/12], a kind of tart;
Fr. flans: m. Flawnes, Custards, Egge-pies. Cotgrave. Du. een kees vlaeye, a Cheese-cake or Flawne. Hexham.
Flax, wild, [69/994].
Flea, don’t scratch after one, [18/279].
Flemings, great drinkers, [p. 131, note].
Flesche-mought, [18/280], louse.
Flesh, carving of, [p. 24]; [p. 157];
how assayed, [203/767-70];
sauces for, [p. 35];
sewynge or succession of dishes of, [p. 156].
Flesh, a dinner of, [p. 48].
Flette, [201/711], room, floor.
Fleumaticus, [54/792]; [p. 104].
Flewische, [53/777], melancholy.
Flounders, [55/819]; [58/842]; [168/10].
Flyte, [178/54], quarrel; don’t, [270/92].
Focas or phocas, [p. 118].
Follow your better, how to, [264/83]-6.
Foole, [96/12], as in gooseberry-fool.
Foot-cushion, [61/882-4].
Footmen to run by ladies’ bridles, [198/621].
Foot-sheet, how to prepare it, [61/879-84]; [65/956]; [67/988].
Foot-sheet, the lord sits on it while he is undressed for bed, [193/488].
For, [3/34], because;
178/42, notwithstanding.
For, [18/275], against, to stop or prevent.
Forcast, [180/104], plot, scheme for.
Forder, [235/698], further.
Fordo, [180/100], done for, killed.
Forehead, to be joyful, [210/37].
Forenoon, work in the, [p. 141].
Forewryter, [77/1243], transcriber?
Forfeits to a lord, go to the treasurer, [196/577].
Forfetis, [281/52];
Fr. forfaict: m. A crime, sinne, fault, misdeed, offence, trespasse, transgression. Cot.
Forgive, [182/185].
Formes, [189/389]; [192/464], forms, benches.
Foul tales, don’t tell, at table [255/140].
Fourpence a piece for hire of horses, [188/376].
See Notes, [p. 283].
Four slices in each bit of meat, [159/18].
Foxskin garments for winter, [p. 139].
Franklin, a feast for one, [p. 54].
Franklins, rank of, [71/1071].
Fray, [81/1210], fright.
Freke, [184/255], man, fellow; A.S. freca, one who is bold.
Fretoure powche, [49/700];
fruture sage, [50/708].
Friars, give way to them on pilgrimages, [186/303].
Fricacion, or rubbing of the body, is good, [p. 130 n].
Fried things are fumose or indigestible, [21/358]; [30/500]; [32/512]; 54/6.
They generally came in the last course (see Modus Cenandi). Du Guez, after speaking of the English dishes in order, pottage, beef, mutton, capons, river birds, game, and lastly, small birds, says, “howbeit that in Spaine and in Fraunce the use [succession at dinner] of suche metes is more to be commended than ours ... for they begynne always with the best, and ende with the most grosse, which they leave for the servantes, where-as we do al the contrary,” p. 1072.
Friend, don’t mistrust or fail him, [219/3].
Friendly, don’t be too, [p. 258], [p. 260], line F.
Friezeadow coats for winter, [p. 133].
Fritters, [33/501]; [34/511]; [51/725, 737]; [54/810]; [157/24-6]; [163/32]; [165/3].
See Fruter, &c.
Friture, a, [51/725].
Frogs shelter themselves under the leaves of Scabiosa, [p. 109, note on l. 987].
Frote, [19/288], wring, twist. Fretyn or chervyn (chorvyn), Torqueo. Prompt.
Frown, don’t, [213/132].
Froyze, [96/13], pancake, or omelet.
Fruits to be eaten before dinner, [46/667-8].
But of all maner of meate, the moost daungerous is that whiche is of fruites (fruitz crudz), as cheres, small cheryse (guingues[2]), great cherise (gascongnes), strauberis, fryberis (framboises) mulberis, cornelles,[3] preunes, chestaynes nuts, fylberdes, walnuttes, cervyse, medlers, aples, peres, peches, melons, concombres, and all other kyndes of fruites, howbeit that youth, bycause of heate and moystnesse, doth dygest them better than age dothe. Du Guez’s Introductorie, p. 1073-4.
Frumenty potage, [25/391], furmity.
with venesoun, [33/518].
Frusshe, [p. 151], carve.
Fruter Crispin & Napkin, [p. 96].
Fruture viant, sawge & pouche, [33/501], ? meat, sage, & poached fritters.
Fruturs, [34/511];
Fruyters, [163/32], fritters;
recipes for, [p. 145].
Fryture, a, [51/737], fritter.
Fuel, a groom for, [189/385].
Full belly and hungry, [265/17].
Fumose, [23/353], fume-creating, indigestible.
Fumositees, [p. 23-4].
Fumosities, [p. 23]; [p. 94]; [151/4]; [p. 158],
indigestibilities, indigestible things creating noxious fumes in the belly that ascend to the brain;
such to be set aside, [25/396].
Furs to be brushed every week, [64/943].
Fustian, [63/922], a cloth over and under the sheets of a bed.
Fustyan, whyte, [130/2].
Fygges, [5/74]; [p. 84], figs.
Fyle, [191/435], fill?
Fylour, [191/447], a rod on which the bed-curtains hung.
“Fylour looks like felloe, G. felge, which is explained as something bent round; it would apply to the curtain-rod round the top of the bed.” Wedgwood.
Fylynge, [263/52], dirtying;
A.S. fúlian, to foul; fýlnes, foulnes; fýlđ, filth.
Fynne, [p. 151], cut up.
Fyr, [184/232], further.
Fyr hous, [194/514], privy?
Fysegge, [p. 216, No. x], phiz, face.
Fytt, [204/806], section of a poem.
Fytte, [67/980], while, time.
Fyxfax, to be taken out of the neck, [28/444].
Gabriel, angel, [265/5]; [266/7]; [48/692].
Galantyne sauce, [40/569]; [58/840]; [167/27, 29]; [168/9].
Galantyne, to be mixed with lamprey pie, [44/634];
recipe for, [p. 100].
Galingale, [p. 44], last line but one; [p. 100].
Galingale: Sp. Júncia avellanda, Júnca odoróso, galingale.—Minsheu. Reference added by editor
Gallants, shortcoated, denounced, [20/305].
Galleymawfrey, [96/14], a dish.
Gallowgrass, [p. 124].
Game, some, to be played before going to business, [p. 131].
Gamelyn sauce, [36/539]; [37/541].
Gaming, the fruits of, [234, cap. vi].
Ganynge, [19/294], yawning:
Ganynge or Ȝanynge, Oscitus. Prompt. I gane, or gape, or yane, ie baille. Palsgrave, ib. “I yane, I gaspe or gape. Je baille.” Palsgrave.
Gape not, [19/294];
when going to eat, [272/65].
Gaping is rude, [211/77].
Garcio, [191/434-5], groom (of the chamber).
Gardevyan, [80/1202], a safe for meat.
Gares, [190/420], causes.
Garlic, [58/843].
Garlic, the sauce for roast beef and goose, [36/536].
Garlic, green, with goose, [164/2].
Gastarios, a fish, [p. 118].
Gate, on coming to a lord’s, what to do, [177/5].
See also [252/58].
Gaze about, don’t, [192/175].
Gele, [p. 49, note 2];
gelly, [166/11], jelly.
Gelopere sauce, [165/4]; [p. 173].
Gentilmen welle nurtured, [71/1038].
Gentilwommen, rank of, [71/1039].
Gentlemen, one property of, [220/18].
Gentlemen of the chamber, [191/433].
Gentlemen’s table in hall, [178/33].
Gentyllis, [273/93], gentlefolk.
Geson, [54/803], scarce.
Gesse, [230/350], guest.
Gestis, [79/1189], guests.
Getting-up in the morning, a lord, how dressed, [p. 61].
Gild, [25/231], gilt plate.
Ginger, white and green, [5/75];
colombyne, valadyne, and maydelyn, [10/131-2];
columbyne, [52/758];
green, [152/21].
Ginger sauce with lamb, kid, &c., [36/537].
Ginger, [58/847];
with pheasant, [164/19].
Girdle, [64/907].
Girls, young, pick their noses, [186/328].
Girls: home-education, xxv, xv, &c. Entry added by editor.
Glaucus, a white fish, [p. 118].
Glorious (boasting), don’t be too, [p. 258], [p. 260], line G.
Glosand, [186/313], lying.
Glose, [183/199], deceit, lie.
Glosere, [268/59].
Fr. flateur, a flatterer, glozer, fawner, soother, foister, smoother; a claw-backe, sycophant, pickthanke. Cot.
Gloves to be taken off on entering the hall, [177/16].
Gloves, perfumed, [132/8-9].
Cp. in the account of Sir John Nevile, of Chete, in The Forme of Cury, p. 171, “for a pair of perfumed Gloves, 3s. 4d.; for a pair of other Gloves, 4d.”
Gloucester, Humphrey, Duke of, [79/1177]; [82/1230]; [p. lxxxii].
Glowtynge, [18/281], looking sulky, staring. Halliwell.
Sw. glutta; Norse, glytta, gletta, look out of the corner of the eye. Wedgwood.
Gnastynge, [20/301, note 5].
Gnaw bones, don’t, [232/457].
Goatskin gloves, [132/9].
Goben, [39/566], cut into lumps.
Gobone, [167/2], cut in lumps; [167/29], a piece.
Gobyn, [41/580]; [p. 99], gobbets.
Gobyns, [45/638], lumps, pieces.
‘God be here!’ say on entering, [270/86].
Good cheer, make, at table, [269/53], be jolly.
Good manners, learn, [232/507].
‘Good Morning;’ say it to all you meet, [266/20].
Goodly, [62/908], nattily.
Goose, how to carve, [26/402]; [p. 163], last line but one;
garlic its sauce, [36/536];
roast, [54/801]; 222.
Goshawk, [p. 103, note on Heironsew].
Gown, a man’s, [62/904].
Gowt of a crayfish, [43/607].
Grace, [46/663],
the prayer before dinner, [229/305-322];
to be said by the Almoner, [221/729].
Grace after dinner, sit still till it’s said, [271/82];
their lord while it’s said, [257/197].
Gradewable, [p. 170], graduated, have taken degrees.
Gramed, [23/348], angered, vexed.
Granat, [141/11], a garnet.
Grapes, [6/77]; [46/668]; [152/21].
Gravelle of beeff or motoun, [34/519].
Gravus, a fish, [p. 120].
Graynes, [9/123]; [10/137, 141]; [p. 91]. Fr. Maniguet, the spice called Graines, or graines of Paradise. Cot.
Graynes of paradice, [151/32].
Graytly, [61/886]; entirely, quite.
Grayue, [196/576, 589], [597], reeve, outdoor steward.
Greable, [13/192], suitable.
Great birds, [49/698].
Grece (fat), hen of, [158/29].
Green cheese, [p. 84, n. to l. 74].
Green fish, [58/851], ling.
Fr. Moruë: f. The Cod, or Greenefish (a lesse and dull-eyed kind whereof is called by some, the Morhwell). Moruë verte. Greenefish. Moruyer. Poissonnier moruyer. A Fishmonger that sells nothing but Cod, or Greenefish. Cot.
Green sauce, [58/851]; [168/13, 14].
Green wax, accounts to be briefed with, [192/536].
Greet the men you meet, [200/251].
Greithe, [61/880], ready.
Greke, [9/120]; [86/31]; [p. 90, No. 12], a sweet wine.
Grene metis, [8/97], green vegetables.
Greve, [81/1214]. Fr. grief, trouble.
Greyhounds fed on brown bread, [198/628]; [p. 84, note on l. 51];
each has a bone, &c., [198/633].
“Eau & pain, c’est la viande du chien. Prov.: Bread and water is diet for dogs.” Cot.
Greyn, [62/914], a crimson stuff or cloth.
Grin, don’t, [269/57]; [277], [278/29].
Grisynge, [20/301], grinding.
Groan not, [19/298].
Groggynge, [18/273], grumbling.
Grutchyn, gruchyn, murmuro. Prompt. Gruger, to grudge, repine, mutter. Cot.
Grone fische, [38/555].
Groom of the King may sit with a knight, [75/1122-5]; [172/1].
Grooms of the Chamber, their duties, [p. 191-2].
Groos, [29/461], large.
Grossetest, Bp., his Household Statutes, [p. 215-18].
Grouellynge, adv. [129/8, 12], face downwards.
Growelle of force, [34/519]; [p. 97].
Gruell of befe or motton, [159/27].
Grumbling of servants to be put down, p. 208. Citation unidentified: possibly [p. 217].
Guns blasting, (breaking wind,) to be avoided, [20/304].
The parallel passage in Sloane MS. 2027 (fol. 42, last line), is“And alle wey be ware thyn ars be natte carpyng.”
Gurdylstode, [191/442], girdlestead, waist.
Gurnard, [40/574]; [51/725]; [58/849];
baked, [198/9].
Ȝyme, [186/304], attend to, wish, like.
Gymlet, [5/67, 71].
Gynger, 3 kinds of, [10/131-2]; [p. 91].
Haberdine, ‘Mouschebout: m. The spotted Cod whereof Haberdine is made.’ Cot.
Hable, [254/111], fitting, due.
Had, [274/149], ? held in the memory.
Hadde-y-wyste, [264/72]; vain after-regret, ‘had I but known how it would have turned out.’
Haddock, how to carve, [39/576].
Haft of a knife, [200/675].
Hair, don’t scratch, for lice, [18/280];
to be combed, [213/125].
Hake, [58/845]; [p. 107]; [166/31].
Hakenay buttur, [39/559].
Halata, [p. 118].
Hale, [253/101], A.S. hál, healthy.
Half-penny; farrier paid one a day, [197/616];
hunter one for every hound, [198/629].
Halke, [2/24]; A.S. hylca, hooks, turnings. Somner.
Hall, who should not keep it (? meaning), [72/1048];
who seated in, [217/19-22].
Hall, head of the house to eat in, [p. 215, No. xv].
Halybut, a fish, [41/584]; [39/735]; [166/12]; [167/11].
Hammering in speech is bad, [212/109].
Hand to be cleaned when you blow your nose in it, [199/90];
put it on your stomach to warm the latter, [p. 129].
Handkerchief for the nose, [210/49];
‘Jan. 1537-8, my ladys grace lanes handekerchers silkys.’ P. P. Exp. of Princess Mary, p. 54.
Handle nothing while you are spoken to, [253/83].
Hands and feet, keep ’em quiet, [186/317].
Hands, to be washed, [277], [278/22];
before meals, [187/343], [201/713-21];
to be wiped before taking hold of the cup, [255/156].
Hands to be clean at meals, [263/41], 51; [265/9]; [266/13].
Hang in hand, [183/199]; be delayed.
Hanging down your head is wrong, [213/130].
Hard cheese, the virtues of, [152/29].
See Cheese.
Hare, [34/517]; chive sauce to,
See Ceuye.
Harington, Sir John; the Dyet for every day, [p. 138-9];
on Rising and going to Bed, [p. 140-1].
Harm of others, don’t talk, at table, [180/102].
Harpooning whales, [p. 116].
Harts-skin garments to be worn in summer, [p. 139].
Harvest, the device of, [52/754].
Hastily, don’t eat, [265/19].
Hasty, don’t be, [279], [280/78].
Hat, [62/909].
Haylys, [184/253], salute.
O.N. heilsa, Dan. hilsa, to salute, to cry hail to. Wedgwood.
Head and hands, keep quiet, [253/80].
Head, don’t hang it, [255/148];
don’t cast it down, [276/16];
don’t bend it too low, [193/330].
Heads of field- and wood-birds
unwholesome; they eat toads, [p. 165-6].
Headsheet, [63/925]; [65/950]; [66/965].
Hede, [271/91], host, master or lord of a house at a meal.
Hedge-hogs’ countenauces, [210/43].
Heelfulle, [250/10], health-ful, help-ful.
Heere, [35/524];
Sloane MS. 1315 reads hele, health.
Heironsew (the heron), [49/696]; [p. 103].
See Heron.
Hele, [199/655], cover.
Helle, [254/131], ? not ‘clear, A.S. helle,’ but from hyldan, to incline, bend, and so pour.
Help all, be ready to, [183/193].
Help others from your own dish, [p. 217, No. xiv].
Hemp, the names of, [p. 124];
its advantages, [p. 125-6].
Hen, fat, how to carve, [26/409]; [34/517].
Henchman, [p. ii].; Mayster of the henshmen—escvier de pages dhonnevr. Palsgrave.
Hende, [254/122], hands.
Henderson’s Hist. of Ancient and Modern Wines, [p. 87, &c.]
Her, [185/294], higher.
Herald of Arms, [71/1035];
king or chief herald, [l. 1036].
Herber, [190/427], lodge, accommodate.
Herbe benet, [68/993].
Herbe John, [68/992].
Herbs in sheets to be hung round the bath-room, [67/977].
Herne, [2/24], corner.
Heron, to dysmembre or carve, [p. 162].
See Heyron-sewe.
Heronsew, [157/5];
to be cooked dry, [164/20].
‘I wol nat tellen of her straunge sewes,
Ne of her swannes, ne here heron-sewes.’
Chaucer, March. Tale, l. 60, v. 2, p. 357, ed. Morris.
Herring, L. Andrewe on the, [p. 114].
Herrings, baked, [50/722];
fresh, [58/844];
fresh, broiled, [52/748];
salt, [57/832].
Herrings, how to carve and serve, [38/550-3].
Herrings, white, or fresh, how to serve up, [45/641-5], [166/28].
Hethyng, [185/266], contempt.
Heyhove, [68/993], a herb.
Heyriff, [68/993], a herb.
Heyron-sewe, [36/539]; [p. 97], the heron: how to carve it, [27/422].
Hiccup not, [19/298].
High name, the, [181/152], God?
Highest place, don’t take unless bidden, [187/347].
Hit, for his, [29/456].
Hithe, [53/783], it.
Hold your hand before your mouth when you spit; [272/115]-18.
Hole of the privy to be covered, [64/933].
Holy water, take it at the church-door, [182/160].
Holyhock, [67/991].
Holyn, [189/399]. ?
Bosworth gives A.S. holen, a rush; Wright’s Vocab., holin, Fr. hous; and that Cotgrave glosses ‘The Hollie, Holme, or Huluer tree.’ Ancren Riwle, 418 note *, and Rel. Ant., ii. 280, have it too. See Stratmann’s Dict. [Corrigenda]
Hom, [185/273], them.
Homes, servants to visit their own, [p. 217, No. xi].
Honest, [269/74], fitting, proper.
Honeste, [65/954], propriety, decency.
Honey not clarified, used for dressing dischmetes, [34/514].
Hood, a man’s, [62/909].
Hood, take it off, [177/16].
Hoopid, [12/167], made round like a hoop.
Hor, [187/272], their.
Hornebeaks, [p. 97, note on l. 533].
Horse-hire, 4d. a day, [188/375].
Horsyng, [195/564], being horsed, horses.
Hose, [p. 108];
to be rubbed, [226/91].
Du. koussen, Stockins or Hosen; opper-koussen, Hose or Breeches; onder koussen, Nether-stockins; boven koussen, Upper-hosen, or Briches. Hexham.
Hosyn, [60/873]; [62/895-8]; [65/961]; [p. 108], breeches.
Hostiarius, [190/430-1], usher.
Hot dishes, a dodge to prevent them burning your hands, [202/757-60].
Hot wines, p. 83, in extract from A. Borde.
Houndfisch, [41/584]; [p. 99]; [56/827]; [58/844]; [167/11], dogfish.
‘He lullith her, he kissith hir ful ofte;
With thikke bristlis on his berd unsofte,
Lik to the skyn of houndfisch, scharp as brere,
(For he was schave al newe in his manere,)
He rubbith hir about hir tendre face.’
Chaucer, Marchaundes Tale, v. 2, 223, ed. Morris.
Houndes-fysshe, mortrus of, [168/2].
Household bread, [4/55];
to be 3 days old, [152/6].
Housholde, Babees that dwelle in, [251/45];
Forewords, pp. [ii.], [x.], [xi.], &c.
Howndes Dayes, [p. 118], Cap. xl., dog-days.
Humphrey, Duke of Gloucester, [82/1230]; App. to Russell Pref.
Hunte, [198/629], huntsman; pl.,
Huntes, [198/628], huntsmen.
Hure, [24/376], hood, cap.
Hurtilberyes, [7/82]; [p. 85, n. to l. 81], [152/24].
Husbands, the duty of, [237/8].
Hyacinth, [141/11], jacinth, a precious stone.
Hyȝt, [183/201], promised, vowed.
Jack and Jill, don’t chatter with, [271/90].
Iangelynge, [253/94], chattering, (don’t be), [p. 258], [p. 261], line I.
Iangle (chatter), don’t, [252/68]; [229/266].
Iangylle, [271/90], chatter;
‘iangelyn, or iaveryn, iaberyn, garrulo blatero.’ P. Parv.
Janitor, [188/360-1], the porter.
Iapynge, [253/95], joking.
Iardyne, almond, [52/744].
Idle, don’t be, [268/32].
Jealousy, hate it, [p. 258], [p. 260], line G.
Jelies, [34/511];
iely, [49/693].
Jelly, [34/511]; [35/520]; [51/731]; [56/825]; [p. 97].
Iestis, [59/858], proceedings, dinners.
Iettis, [p. 261], l. N, fashions.
Iettynge, [p. 261], l. I, showing-off,
‘I iette wt facyon and countenaunce to set forthe myselfe, ie braggue.’ Palsgrave, in Way.
Iettynge, [20/300, note 3].
Fr. Poste a rakehell, or Colledge-seruant, thats euer gadding or ietting abroad. Cot.
Ignorance, the evils of, [228/230].
Imbrowe, [255/157], dirty, soil.
Improberabille, [54/795], very proper?
Impytous, [p. 132], impetuous (last line).
Infect, [83/1249].
Fr. infecter, to infect; poison; depraue, corrupt. Cot.
Ingredyentes, [11/144], materials.
Inhumanitie, [225/155], discourtesy.
Interrupt no one, [279/69].
Intrippe, [280/69], interrupt.
John the Baptist’s day to Michaelmas, feasts from, [p. 164].
John, Duke, a yeoman in his house got a reward, [199/647].
Iolle of þe salt sturgeoun, [44/622]; [p. 99]; [167/23].
Ioncate, [7/82]; [p. 85]; [152/28],
junket, orig. cream-cheese made in wicker-baskets, from L. juncus, a rush. Mahn.
‘Junkets, Cakes and Sweetmeats with which Gentlewomen entertain one another, and Young-men their Sweethearts; any sort of delicious Fare to feast and make merry with.’ Philipps.
Iowtes, [p. 160], last line; [p. 173].
Irweue, [85/3].
? Fr. Mulette ... the maw of a Calfe, which being dressed is called the Renet-bag, Ireness-bag, or Cheslop-bag. Cot.
Judges, the duty of, [241/2].
Iusselle, [35/520]; [54/805]; [159/28];
recipe for, [p. 145].
Justices, the under, rank of, [70/1018]; [72/1061].
Ivory comb, [62/902].
Karle, [267/48], churl, poor man.
Karpyng, [263/62], talking. Carpynge, Loquacitas, collocutio. Prompt.
Kater, [196/580], cater, provide.
Kepe, [202/760], take care.
Kepyng (stingy), don’t be, [p. 258], [p. 261], line K.
Kercheff, [61/885].
Kerpe, [272/120],
? is it complain, or only talk, chatter;
‘carpyn or talkyn, fabulor, confabulor, garrulo,’ Pr. Parv. ‘to carpe, (Lydgate) this is a farre northen verbe, cacqueter.’ Palsgrave, ib. note.
Or is it break wind?
See Guns.
The Sloane MS. 2027, fol. 42, has for [l. 304] of Russell, p. 20, ‘And alle wey be ware thyn ars be natte carpyng.’
Keruynge of flesshe, [p. 157];
of fysshe, [p. 166].
Kerver, termes of a, [p. 151].
Keuer, [17/265-6], cover, put covers or dishes for.
Kickshaw, [96/14], a tart.
with ginger sauce, [46/537];
how to carve, [28/441].
Kidney of fawn, &c. to be served, [159/9].
Kind, be always, [183/195].
Kind, don’t be too, [p. 258], [p. 261], line K.
King ranks with an emperor, [70/1007]; [72/1045].
King’s Messengers, [171/31].
King’s officers, [171/25].
King’s servants to be received as one degree higher than they are, [75/1117-27].
Knaves’ tricks, beware of, [p. 258], [p. 261], line K.
Knee, don’t put yours under other men’s thighs, [180/119].
Kneel on one knee to men, on both to God, [182/163-6].
Kneel, the Ewerer to do so, on giving water to any one, [199/653].
Kneel to your lord on one knee, [252/62].
Knife, don’t play with your, [279], [280/54];
don’t put it in your mouth, [256/162]; [180/113];
take salt with it, [272/97]. (When were saltspoons introduced?)
Knife, don’t pick your teeth with, [180/94].
Knives to be clean, [279], [280/58];
to be sharp, [263/42];
to be clean and sharp, [255/137]; [272/119];
to be wiped on a napkin, not on the tablecloth, [22/332].
Knives to be put up after meals, [257/191].
Knives, for bread, [4/50-2];
for the table, ib., [l. 63].
Knives, the Butler’s three, [p. 152];
the lord’s, [200/675].
Knight, the rank of a, [70/1016]; [72/1058].
Knop, [192/453], knob, bunch?
Kommende, [253/104], this may possibly be like [254/120], commend (q.v.) a cup to you to drink; but [270/71], ‘sey welle’, looks as if praise were meant.
Kymbe, [61/886], comb.
Kyn, [177/13], birth.
Kynraden, [185/279]; A.S. cynnryne, a family course, parentage.
Labour not after meals, [p. 136].
Lace- or buckle-shoes, [62/896].
Ladies, how to behave to, [264/73].
Ladies soon get angry, [165/8].
Lady of low degree has her lord’s estate or rank, [171/19].
Lakke, [269/76], blame; Du. laecken, to vituperate, blame, or reproach. Hexham.
how to carve, [28/441].
Lamb and ginger sauce, [36/537].
Lambur, [193/480]. ? has it anything to do with Fr. lambrequin, the point of a labell, or Labell of a file in Blazon; Lambel, a Labell of three points, or a File with three Labells pendant (Cot.). Ladies wore and wear ornaments somewhat of this kind.
Lambskins, [p. 131].
Lamprey, [50/724]; [58/840]; [p. 119]. See Henry V.’s commission to Guillielmus de Nantes de Britanniâ to supply him and his army with Lampreys up to Easter, 1418. From the Camp at Falaise, Feb. 6. Rymer, ix. 544.
Lamprey, names of a, [p. 99], bottom.
Lamprey pasty, [167/25].
Lampreys, fresh, pie of, how to serve, [44/630-45]; [p. 99].
Lamprey, salt, how to carve, [39/566]; [167/2].
Lampron, names of a, [p. 100].
Lampurnes, [50/719]; [55/820]; [58/848];
bake, [51/725];
rost, [51/737]; [41/588], lamperns.
Landlords, their duty, [242/13].
Lands of a lord, his Chancellor oversees, [196/571].
Lapewynk, [37/542]; [p. 98], lapwing.
Lappes, [191/452], wraps.
Lapwing, how to carve, [27/417]; [p. 158], last line.
Lark (the bird), [28/437], [37/542], [49/698], [p. 103].
Laske, [7/91], loose (in the bowels).
Last, [15/227], uppermost.
Laugh, don’t, with your mouth full, [179/67]; [272/109].
Laugh loudly, don’t, [264/75].
Laugh not, [269/57];
not too often, [183/215].
Laughing always is bad, [212/85].
Lauour, [16/232], washing-basin?. Lavacrum, a lavour, Reliq. Ant. i. 7. Esguiere: f. An Ewer, a Lauer. Cotgrave (see Halliwell).
Law, how kept, [268/53].
Law, men of, their duty, [242/11].
Law, [187/330], low.
Lawes, [183/217], laughs.
Lawnde, [2/16], and note.
Lay the Cloth, how to, [13/187]; [154/23].
Leaking of wine pipes, [8/110]; [153/10].
Lean not on the table, [255/146].
Learning, its roots bitter, its fruits pleasant, [228/202].
Leche, a, [51/725, 737]; [54/810].
Leche dugard, [50/708].
Leche fryture, [52/749].
See Leschefrites, leschefrayes, in the index to the Ménagier de Paris. Reference added by editor.
Leche Lombard, [48/689]; [157/2]. See ‘Lumber’ in Nares. The recipe in Forme of Cury, p. 36, is
Take rawe Pork, and pulle of the skyn, and pyke out þe skyn [&] synewis, and bray the Pork in a morter with ayreñ rawe; do þerto sugur, salt, raysoñs, corañce, datis mynced, and powdour of Peper, powdour gylofre, and do it in a bladder, and lat it seeþ til it be ynowhȝ. and whan it is ynowh, kerf it, leshe it in likenesse of a peskodde, and take grete raysoñs and grynde hem in a morter, drawe hem up wiþ rede wyne, do þerto mylke of almãndis, colour it with sañders and safroñ and do þerto powdour of peper and of gilofre, and boile it. and whan it is iboiled, take powdour of canel and gynger, and temper it up with wyne. and do alle þise thyngis togyder. and loke þat it be rẽnyns, and lat it not seeþ after that it is cast togyder, and serue it forth.
Leche, whyte, [157/7].
Leeches, [34/516], strips of meat, &c., dressed in sauce or jelly.
Lees, [26/407]; [30/466], strips; [43/610], slices.
Leessez, [33/504]; [34/546], strips of meat in sauce.
Lede, [179/78], leaved, left.
Left hand only to touch food, [22/329].
Legate, [70/1013];
the pope’s, [l. 1023].
Legh, [191/441], ?law, hill, elevation, A.S. hlæw; or lea land, ground.
Legs not to be set astraddle, [20/299].
Legs of great birds, the best bits, [26/403, 410]; [27/426]; [30/471].
Lele, [196/593]; loyally?, justly.
Lemman, [44/635], dear young friend; A.S. leof, dear.
Lengthe, [31/488], lengthen.
Lered, [65/956], taught, told.
Lerynge, [56/831], teaching.
Lesche, v. tr., [p. 151], slice.
Lessynge, [153/17], remedy, cure.
Lesynge, [9/116], curing, restoring to good condition.
Letters, the use of, [228/186].
Leues, [202/741], remains.
Leuys, [203/787], remains.
Lewd livers to dread, [239/933].
-lewe,
See drunkelewe.
Liar, don’t be one, [19/292]; [183/213].
Liberal, don’t be too, [258/11], [p. 261, line L].
Lick not the dish, [19/295].
Licoure, [25/382], sauce, dressing.
Lie not, [270/75].
Lie far from your bedfellow, [186/297].
Lies, [9/116], deposit, settlement.
Light payne, [22/339], fine bread for eating.
Lights to be put above the Hall chimney or fire-place, p. [192/467-8].
Line of the blood royal, [171/24].
Linen, body-, to be clean, [60/876].
Linen, used to wipe the nether end, [64/935].
Ling (the fish), [38/555]; [p. 98]; [p. 58, note 8]; [59/852]; [168/6].
Lining of a jacket, the best, [p. 131].
Lips; don’t put ’em out as if you’d kiss a horse, [211/73].
Lips, keep ’em clean, [277], [278/34].
Lis, [3/31], relieve. ‘ac a-lys us of yfele,’ but deliver us from evil, Lord’s Prayer. Rel. Ant.i. 204.
Listen to him who speaks to you, [187/331].
Lite, [56/830], little.
Litere, [191/435], litter, straw or rushes for beds.
Livery of candles, Nov. 1 to Feb. 2, [205/839]. Fr. La Livrée des Chanoines. their liverie, or corrodie; their stipend, exhibition, dailie allowance in victuals or money. Cot.
Loaf, small, to be cut in two, [202/735].
Loaves, two to be brought when bread is wanted, [203/781-4].
“Lobster” citation moved by author to [“crevis”]: see [Corrigenda]
Lokere, [268/60], ? not look, oversee, superintend, and so oppress; but from Dutch Loker, an allurer, or an inticer, locken, to allure or entise, Hexham; lokken, to allure, bait. Sewel.
Lombard, leche, [48/689]; [157/2].
See Leche Lombard. ‘Frutour lumbert ... Lesshe lumbert.’ Oxford dinner, 1452. Reliq. Ant.i. 88.
Look steadily at whoever talks to you, [252/65].
London bushel, 20 loaves out of a, [198/625].
London, Mayor of, [76/1137].
Londoner, an ex-Mayor, [71/1025]; [73/1067].
Long hair is unseemely, [213/126].
Long pepper, [153/33].
Longe wortes, [34/518], ? carrots, parsnips, &c.
Lord, a, how dressed, [p. 61-2]; [p. 168];
how undressed and put to bed, [p. 65-6]; [p. 169];
his pew and privy, [p. 63];
washing before dinner, [254/129];
after, [257/199].
See Hands, &c.
Lord, how to behave before one, [262/3];
how to serve one at table, [p. 275-6].
Lord, let yours drink first, [269/69].
Lord or lady when talking, not to be interrupted, [254/106].
Lordes nurrieris, [71/1039]; [p. 110].
Lords’ beds, [191/443].
Lorely, [181/135], loosely about?
A.S. leóran, leósan, to go forth, away, or forward, leese, lose.
Lorely may be lorel-ly, like a lorel, a loose, worthless fellow, a rascal. [Corrigenda]
Lothe (be loth to lend), [p. 258], [p. 261], line L.
Lothe, [178/48], be disgusted.
Loud talking and laughing to be avoided, [19/290-1].
Loued, [197/600], allowed, given credit for.
Love God and your neighbour, [268/51].
Love, the fruits of, [237/815].
Lowly, be, [229/278].
Lowne, [209/12], lout.
Lowt, [41/579], lie.
Lowte, [262/8], do obeisance, bow. ‘I lowte, I gyue reuerence to one, Ie me cambre, Ie luy fais la reuerence.’ Palsgrave, in Way. A.S. hlútan, to bow.
Lumpischli, [276/16], ‘to be lumpish, botachtigh zijn: botachtigh, Rudish, Blockish, or that hath no understanding.’ Hexham.
Lyer, [146/11],
? the cook’s stock for soup; glossed ‘a mixture’ by Mr Morris in Liber Cure Cocorum. And make a lyoure of brede and blode, and lye hit þerwithe ... ib. p. 32, in ‘Gose in a Hogge pot.’ ? Lat. liquor, or Fr. lier to soulder, vnite, combine. Cot.
Lyft, [p. 151], carve.
Lying, against, [239, cap. xiii].
Lykorous, [19/292], lip-licking?
Lynse wolse, [132/5], linsey-woolsey.
Lynd, [270/61], Du. lindt, soft, milde, or gentle. Hex.
Lyour, [191/446], a band.
Lytulle of worde, [178/34], sparing in speech.
Lyvelode, [74/1087-8], property.
Lyueray, [188/371], pl. lyuerés, [189/395], allowances of food, &c. See Livery.
Lyuerey, [p. 216, No. vii]. servant’s dress. Fr. livrée ... One’s cloth, colours, or deuice in colours, worn by his seruants or others. Cotgrave.
Mackerel, [39/559]; [p. 40]; [p. 98];
salt, [57/834];
how to carve, [40/575-6].
Mackeroone, [96/14], a tart.
Magistrates, their duty, [242/18].
Make, [274/143], stroke?
Malencolicus, [p. 54]; [p. 104].
Mallard, [164/28];
how to carve it, [26/402]; [158/25].
Mallard, &c., how they get rid of their stink, [165/32-3].
Maluesy, [153/20];
Malvesyn, [9/120]; [p. 86]; [p. 90, No. 12]; [p. 93, No. 6]; the sweet wine Malmsey.
Malyke or Malaga, figs of, [166/18].
recipe at [p. 145].
Manchet, [198/627], fine bread.
Manerable, [75/1113], well-trained.
Manerly, [13/195]; [63/923], neatly.
Maners, [197/601], dwelling-houses, mansions, Fr. manoir, a Mansion, Mannor, or Mannor-house. Cot.
Manger, a horse’s, [197/610].
Mangle your food, don’t, [256/176]-9. ‘I mangle a thing, I disfygure it with cuttyng of it in peces or without order. Je mangonne ... and je mutille. You have mangylled this meate horrybly, it is nat to sette afore no honest men (nul homme de bien) nowe.’ Palsgrave.
Manners maketh man, [263/34];
are more requisite than playing, [233/513].
Man’s arms, the use of, [268/38].
Mansuetely, [61/887]. Fr. mansuet, gentle, courteous, meeke, mild, humble. Cot.
Mantle, [65/957], cloak or dressing-gown.
Mantle of a whelk, [44/625].
Many words are tedious, [252/75].
Mark, Matthew, Luke, and John, bless yourself by, [181/151].
Marquess and Earl are equal, [70/1012]; [72/1049].
Marshal of the Hall, [p. 69-78], [p. 170-2];
his duties, [p. 188-90];
arrests rebels, [189/381];
seats men by their ranks, [189/403];
has a short wand, [187/356];
attends to all bed-chambers except the lord’s, [190/427-30].
Marshal or usher comes up to a guest, [178/30].
Marshallynge, [78/1165], arranging of guests.
Martyn, skin or fur of, for garments, [p. 139].
Martynet, [157/9]; [159/7], the martin (bird).
Mary, the Virgin, [48/691].
Mase, [183/216], makes.
Mass, hear one daily, [266/17].
Mass heard by the nobles every morning, but not by business men, [p. 130].
Master, don’t go before your, [185/281];
don’t waste his goods, [4/47]; [219/9].
Master, don’t strive with your, [183/226]. Iamais ne gaigne qui plaide à son seigneur; ou, qui procede à son Maistre. Pro. No man euer throue by suing his Lord or Maister; (for either God blesses not so vndutifull a strife, or successe followes not in so vnequal a match.) Cot.
Master of a craft sits above the warden, &c., [78/1159].
Master of the Rolls, rank of, [70/1017]; [72/1060].
Masters, duties of, [241/6].
Mastic, to be chewed before you rest, [p. 139].
Maistirs of the Chauncery, rank of, [71/1027]; [73/1068].
Mawes, [178/55], mocks; [187/341].
Mawmeny, recipe for, [p. 145].
Maydelyne gynger, [10/132].
Mayor of Calais, [70/1020]; [72/1064].
Mayor of London, [70/1014]; [72/1051].
Mays, [194/533], makes.
Mead, [p. 107].
Meals, 3 a day to be eaten, [p. 135];
only 2 a day, [p. 141].
Measure is treasure, [232/477].
Mede, [181/135], reward; for no kyn mede, on no account whatever.
Medelus (meddlesome), don’t be too, [p. 258], [p. 261], line M.
Medicinable bath, how to make, [p. 67-9].
Meek, don’t be too, like a fool, [182/179].
Meene, [261/15], mean, middle course.
See Moderation.
Melle, [268/56], mix, meddle.
Men must work, [268/31].
Mené, smaller, [197/604], lower officers of the household.
Menewes in sewe of porpas, [166/6];
in porpas, [167/35].
Menske, [178/32], civility; [184/234], favour. From A.S. mennisc, human: cf. our double sense of ‘humanity.’ H. Coleridge. Cp. also ‘kind’ and ‘gentle.’
Menskely, [185/291], moderately.
Menuce, [55/819];
menuse, [52/747], minnows.
Meny, [270/88], household.
Merchants, duty of, [242/14];
rank of, [71/1037]; [73/1071].
Merlynge, [39/558], the fish whiting; [57/834]; [166/31].
Mermaid, [p. 117].
Merry, be, before bed-time, [p. 128].
Merry, don’t be too, [p. 258], [p. 261], line M.
Mertenet, [37/542]; [p. 98], the martin; Mertenettes, [49/706].
Mertinet, [28/437]; [p. 95], martin.
Mess, each, at dinner, to be booked at 6d., [190/413].
Mess, who may sit 2 or 3 at a, [72/1055];
who 3 or 4, [l. 1057];
who 4 and 4, [l. 1066].
Message, when sent on, how to behave, [236, cap. viii].
Mesurabli, [p. 261], l. ¶, moderate. Mesurably, Mensurate (moderate). Prompt.
Mesure, [8/107], moderation.
Metely, [61/890], meet, fitting.
Metes, [58/845], fish.
Methe, [58/817], mead.
Metheglin, [p. 107].
Metis, [8/95], vegetables; ib. [l. 101], food.
Michaelmas to Chrismas, feasts from, [p. 164].
Milk, [8/93]. ‘Vin sur laict, c’est souhait; laict sur vin, c’est venin.’ Prov. Milke before wine, I would twere mine; milke taken after, is poisons daughter. Cot. u. Souhait.
Misereatur, to be learnt, [181/154].
Misty, adj., [62/911].
Mocker, don’t be a, [268/59].
Moderation, [8/107]; [153/5]; [232/477].
See Meene. Cp. p. 104 of the Old English Homilies, ed. Morris, 1868. ‘Brutes eat as soon as they get it, but the wise man shall have times set apart for his meals, and then in reason keep to his regimen.’
Mood, temper, passion.
Morning prayer, [225].
Morter, [66/968], bed-candle; [169/32]; [193/503], a kind of candle used as a night-light.
Morter, a Mortarium, a light or taper set in churches, to burn possibly over the graves or shrines of the dead. Cowel. Qu. if not a cake of wax used for that purpose. Note in Brit. Mus. copy of Hawkins’s Hist. of Music, ii. 294.
Mortrowes, [35/520]; [54/805]; [56/827].
Mortrus, [164/31].
Motes, [16/236]; [18/272], bits of dust, &c.
Moths in clothes, [p. 115], last line.
Mought, flesche-, [18/280], flesh-moth, louse. ‘Mowȝte, clothe wyrme (mouhe, mow, mowghe), Tinea; Mought that eateth clothes, uers de drap.’ Palsgrave; A.S. mođđe. Prompt.
Moughtes, [64/945]; [p. 108], moths.
Mouth, don’t eat on both sides of, [179/65].
Mouth, drink not with a full, [255/149];
nor speak, [255/152].
Mouth, wipe it before drinking, [255/155].
Mowes (faces), don’t make, [277], [278/29]. Fr. ‘Monnoye de Singe. Moes, mumps, mouthes; also, friskes, leaps, gambolls.... Mopping, mumping, mowing; also friskes, gambolls, tumbling tricks.’ Cotgrave.
Mowynge, [278/29]; [19/291]; making faces in derision, grimacing; ‘mowe or skorne,’ vangia vel valgia. Pr. Parv.
Mullet, [58/841, 850]; [166/13].
Mulus, a sea-fish, [p. 119].
Muscadelle, [9/118]; [p. 89, No. 6]; [153/21], a sweet wine.
Musclade is Span. mezclada, mixture. Ital. mescolanza is used, in Genoa at least, for a fry of small fish.—H. H. Gibbs. Minsheu has mézela, méscla or mezcladura, a medlie, mingling. Entry added by editor
Musclade of almonds, [55/821];
in wortes, [55/821]; [167/34];
of minnows, [50/719].
Muscles (fish), [55/819]; [p. 107]; [p. 116].
Musculus, the cocke of balena, [p. 119].
Mustard, [48/686]; [p. 100]; [54/796]; [58/843]; [159/33].
Mustard and sugar, the sauce for pheasants, &c., [36/538].
Mustard for brawn, &c., [36/533];
with fish, [59/853];
with salt fish, [38/557]; [57/832].
Mustela, the see-wesyll, [p. 119].
Mutton, [48/688]; [p. 105]. ‘The moton boyled is of nature and complexion sanguyne, the whiche, to my jugement, is holsome for your grace.’ Du Guez, p. 1071.
Mutton, salt, to be eaten with mustard, [36/533];
stewed, [54/798].
Mutton, loin of, how to carve, [25/393].
Mylet, [51/735], mullet.
Myllewelle, the fish, [38/555]; [50/723].
Myñ, [199/666], less.
Mynce, [p. 151], carve.
Mynse, [26/400], mince.
Mysloset, [183/208], ? mispraised or misgoing, misleading.
Mystere, [199/639], craft, service.
Nails to be clean, [265/10]; 277-8/22; [18/270];
not to be picked at meals, [255/150];
to be kept from blackness, 277-8/49.
Nape in the neck, the cony’s to be cut out, [29/455].
Nape, [199/659], tablecloth.
Naperé, [199/642], napry, tablecloths and linen; /656, tablecloth.
Napery, [4/61].
Nature, all soups not made by, are bad, [35/523].
Neckweed, [p. 124], a hempen halter.
Neck-towel, [13/194]; [p. 92];
to wipe knives on, [201/727].
Neghe, [178/25], eye.
Neeze, [211/61], sneeze.
Nesche, [45/644], tender; [67/985], soft.
Newfangled, don’t be, [258/13].
Nice, [33/508], foolish.
Nice, don’t be too, [p. 258], [p. 261], line N.
Night-cap to be of scarlet stuff, [p. 129];
must have a hole in the top, to let the vapour out, [p. 137].
Night-gown, [193/483].
No fixed time for meals, [p. 141].
Noble Lyfe and Natures of Man, &c., by Laurens Andrewe, [p. 113], &c. &c.
Nombles, [35/521];
see Promptorium, p. 360, note 1.
Nombles of a dere, [159/29], entrails, from umbilicus.
Noon, dinner at, [254/128].
Norture, give your heart to it, [275], [276/5].
Nose, don’t blow it on your dinner napkin, [263/53];
when you blow it on your fingers, wipe ’em, [179/90].
Nose, don’t pick it, [275], [276/12];
at meals, [255/150];
at table, [267/38].
Nose not to be wiped, [274/141];
not to be wiped on your cap, &c., [210/47-52].
Nose-napkin, [226/94].
Nottys, [6/78]; [p. 85], nuts.
Nowelte, [53/784], novelty.
Nowne, [179/87], own.
Nurrieris, [71/1039]; [p. 110].
Nurture, [45/651], correct way.
Nurture makes a man, [263/34], 30;
needful for every one, [177/4].
Nurtured, pray to be, [254/117].
Nuts, [152/19, 20].
Nyen, [180/116], eyes.
Oaths, hate ’em, [p. 258], [p. 261], line O.
Oats, green, in a bath, [69/995].
Ob. [198/620], halfpence.
Obedient, servants to be, [p. 216, No. vi].
Office, [202/738], mark of office?
Officers in Lords’ courts, [187/327].
Officers, their duty, [242/19].
Officers of shires, cities, and boroughs, their ranks to be understood, [76/1130-2].
Onions with salt lamprey, [40/569].
Onone, [196/591], anon, at once.
Open-clawed birds to be cooked like a capon, [164/23].
Opon, [196/580], up in?, about, over.
Opponents, answer them meekly, [186/311].
Orchun, a sea-monster, [p. 120].
Order in speech, keep, [235/696].
Orders of chastity and poverty, monks, rank of, [71/1030].
Orped, [258/14]; [p. 261], l. O, daring; orpud audax, bellipotens. Pr. Parv.
Oryent (jelly), [52/746], bright.
Osey, [153/19], a sweet wine.
Osprey, how to carve, [26/402]; [p. 95].
Osulle, [28/438], the blackbird.
Ouemast, [200/671], uppermost.
Ouerþwart (don’t be), [p. 258], [p. 261], l. O; Fr. Pervers, peruerse, crosse, aukeward, ouerthwart, skittish, froward, vntoward. Cot.
Oyster, [p. 120].
Oysters in ceuy (chive sauce), [55/822], and grauey; [167/34].
Ox; he is a companionable beast, [p. 105].
Oxen, three in a plough never draw well, [185/287].
Ozey, [9/119]; [p. 90, No. 10], a sweet wine.
Page, the King’s, [75/1123].
Pagrus, a fish, [p. 120].
Pale, [153/16], grow pale?
Palettis, [197/435], pallets, beds of straw or rushes.
Palled, [13/183], stale, dead.
Panter, [200/667].
Pantere, [3/40];
originally the keeper and cutter-up of bread, see his duties, [p. 4];
‘Panetier, a Pantler.’ Cot. His duties, to lay the bread, knives, &c., [200/667].
Panter and butler, [p. 217, No. xii].
Pantry, [193/499].
Paraunce, heiers of, [193/497], heirs apparent.
Parelle, [23/343], ‘the thoþer parte’ in Sloane MS. 1315.
Parents, salute them, [226/71]; [229/294];
wait on ‘em at table, [230/337]. ’What man he is your father, you ought to make courtesye to hym all though you shulde mete hym twenty tymes a daye.’ Palsgrave, ed. 1852, p. 622, col. 1.
Paris, candles of, [205/836].
Parish priests, rank of, [71/1032].
Parker, [196/589]; [197/599], park-keeper.
Parsley roots, [56/826].
Parsons, the duty of, [242/10];
rank of, [71/1031]; [73/1069].
Partridge, [49/697]; [p. 103];
how to carve, [25/397]; [26/417];
or wynge, [p. 161].
Partridge, with mustard and sugar, [36/538].
Passage, [33/507], ? passage through the bowels, or passing out of the world.
Past, [203/773], pasty.
Pastey of venison, &c., [31/490].
Pasty, lamprey, [44/631]; [p. 100].
Patentis, [196/566], letters patent, grants, gifts by deed.
Paternoster, [181/145].
Patience, the fruits of, [237/821].
Pavilowne, [73/1079], pavilion, tent.
Payne puff, [32/497], a kind of pie, [49/699]; [157/7]; [163/32].
Peacock in hakille ryally, [49/695]; [p. 103].
Peacock, [28/433];
and tail, [157/5].
as to his voice, see Roberts’s Fables Inédits, T. Wright’s Piers Plowman, ii. 548. Definition added by editor
Pearl-muscle, the, [p. 117].
Pearl-oyster, [p. 120].
Pearls from your nose, do not drop, [18/283].
Pears, [52/757]; [55/813]; [57/826]; [152/19].
‘Apres la poire, le vin ou le prestre. Prov. After a (cold) Peare, either drinke wine to concoct it, or send for the Priest to confesse you.’ Cot.
Peas and bacon, [25/392]; [34/518].
Peautre, [153/28], pewter;
cp. Margaret Paston’s Letter, Dec., between 1461 and 1466, modernized ed. 1841, v. 1, p. 159.
‘Also, if ye be at home this Christmas, it were well done ye should do purvey a garnish or twain of pewter vessell, two basins and two ewers, and twelve candlesticks, for ye have too few of any of these to serve this place.’ Orig. ed. vol. iv. p. 107, Letter xxx.
Pece, [203/792], cup.
Peck of oats a day for a horse, [197/608].
Pecocke of the se, [p. 120].
Pecten, a fish that winks, [p. 120].
Peeres, [6/78, 80], pears.
Pegyll sauce, [165/4]; [p. 174].
A malard of the downghyll ys good y-nogh for me wythe plesaunt pykle, or yt ys elles poyson, perde. Piers of Fullham, l. 196-7. E. Pop. P. vol. 2, p. 9.
Pen, paper, and ink, to be taken to school, [227/116].
Pentecost to Midsummer, feasts from, [163/13].
Pepper, [58/843], eaten with beef and goose, [36/536].
Pepyns, [6/79]; [p. 85], pippins.
Fr. pepin-percé, (The name of) a certaine drie sweet apple. Cot.
Percely, [168/1], parsley.
Perceue, [62/917], look to, see.
Perch (percus), [p. 120].
Perch in jelly, [50/707]; [52/746]; [157/9]; [166/16].
Perche, [10/128]; [11/146], suspended frame or rod.
Perche, to hang cloths on, [152/14].
Perche for ypocras strainers, [153/26].
Percher, [66/968], a kind of candle.
Perchers, [192/467];
Perchoures, [169/32]; [205/826], candles, lights.
Per-crucis, the, [181/152].
Peregalle, [70/1010], quite equal.
Pereles, [72/1231], peerless, without equal.
Pericles, the advice of, [238/891].
Peritory, [67/991].
Perueys, or perneys, [32/499]; [p. 96], a sweet pie.
Peson, [37/547].
Peson and porpoise, good potage, [50/720].
Pessene, [166/23], peason, pease-broth?
Pestelles, [164/11, 28], legs.
Pestle is a hock, Fr. Faucille (in a horse), the bought or pestle of the thigh. Cot.
Pestilence, silk and skins not to be worn during, [p. 139].
Petipetes, or pety-pettys, [p. 32, note 2]; [l. 499, note 3].
‘Petipetes, are Pies made of Carps and Eels first roasted, and then minced, and with Spices made up in Pies.’ R. Holme.
Petycote, [60/872]; [61/891]; [168/22, 30].
Randle Holme, Bk III., chap. ii. §xxvii., p. 19, col. 1, says, ‘He beareth Argent, a Semeare, Gules; Sleeves faced or turned up, Or Petty-Coat Azure; the skirt or bottom Laced, or Imbrauthered of the third. This is a kind of loose Garment without, and stiffe Bodies under them, & was a great fashion for Women about the year 1676. Some call them Mantua’s; they have very short Sleeves, nay, some of the Gallants of the times, have the Sleeves gathered up to the top of the Shoulders and there stayed, or fastned with a Button and Loope, or set with a rich Jewel.’ He gives a drawing of it two pages before.
Petycote of scarlet over the skirt, [p. 131].
Pety peruaunt, [32/note 2]; [96/xx].
Pety perueis, or perneis, [50/707]; [52/748].
Petyperuys, [157/9].
Pewter basons, [153/28].
Pheasant, how to carve, [27/417];
to alaye or carve, [p. 161].
Pheasant to be cooked dry, and eaten with ginger, [164/17];
with mustard and sugar, [36/538];
Pick not your nose, teeth, or nails, [255/150]; [18/283].
See Nose, &c.
Pick not your teeth with your knife, [277], [278/42].
Pick yourself, don’t, [276/14].
Pick your teeth with a knife, or fingers, don’t, [180/93].
Pie, how to carve a, [31/482].
Pie, [203/773].
Pig, how to carve, [28/446]; [48/689];
roast, [54/801].
Pig and ginger sauce, [36/537].
Pig’s feet, [161/9].
Pigeon, [28/438];
baked, [29/491];
roast, [54/808].
Pight, [76/1134], placed.
Pigmies, [p. 102, note].
Pike, [50/724]; [p. 119]; [57/839];
how to carve, [39/562]; [p. 166], last line; colice of, [56/824].
Pike, names of a, [p. 99].
Pike not your nose, [18/283].
Pilgrimages vowed, to be performed, [183/201].
Piment, [153/22], a sweet wine.
See Notes to Russell, [p. 86-8].
Pincernarius, [190/422-3], butler.
Pinions indigestible, [24/363].
Pinna, a fish, [p. 120].
Pistor, [198/622-3], the baker.
Plaice, [p. 120];
how to carve, [40/570]; [167/3].
Plaice with wine, [57/839].
Planer, [4/58], (ivory) smoother (for salt); [152/9].
Platere, [26/408];
plater, [44/633], platter.
Playes, [204/818], folds.
Pliȝt, [16/242], fold.
Plite, [28/434], manner.
Plommys, [6/77], plums.
Plover, [36/539]; [p. 97]; [49/697]; [p. 158], last line; [165/1].
Seththe sche brouȝt hom in haste
Ploverys poudryd in paste.
Sir Degrevant, 235, l. 1402.
Plover, how to carve, [27/417];
to mynce or carve, [p. 163].
Plummets of lead, [131/4].
Plyed, [200/690], folded.
Plyte, [155/31], plait.
Points, truss your masters, [62/898]. To truss ... the points was to tie the laces which supported the hose or breeches. Nares.
Polippus, a fish, [p. 117], [p. 120].
Pommander, [p. 141], a kind of perfume made up in a ball and worn about the person.
See recipes in Halliwell’s Gloss.
Poor, think of them first, [265/16].
Poor men, their duty, [242/17].
Pope has no peer, [70/1006]; [72/1045];
his father or mother is not equal to him, [74/1097-1104].
Pork, [164/12], [28, 30, 32].
Porpoise, [41/582]; [55/823]; [p. 97, note on l. 533].
Porpoise, fresh, [58/849];
salt, [38/548]; [57/835]; [166/25].
Portenaunce, [161/9], belongings, an animal’s intestines. Palsgrave (in Halliwell).
Porter at the gate, [177/6];
to have the longest wand, [187/355];
his duties and perquisites, [p. 188].
Port-payne, [17/262]; [p. 93]; a cloth for carrying bread. Cp. ‘þen brede he brynges, in towelle wrythyñ,’ [200/685];
cp. [203/784].
posset, [152/33].
Post, don’t lean against it, [253/82]; [275/9]; [276/10]; [186/325].
Potage, [34/516-17]; [p. 102]; [49/693]; [52/745]; [56/829]; [159/30]; [164/10, 13].
Potage to be served after brawn, [48/687]; p. 102;
‘physicions ben of opynyon that one ought to begyn the meate of vitayle (uiandes liquides) to thende that by that means to gyve direction to the remenant.’ 1532-3. Giles du Guez’s Introductorie, ed. 1852, p. 1071.
Potage, how assayed, [203/765];
how to be supped, [234/443-50];
to be supped quietly, [179/70];
eat it with a spoon, don’t sup it, [255/144].
Potelle, [11/148], a liquid measure.
Potestate, [62/915], man of power, noble.
Pouder, [167/16], ? ginger or pepper.
Poudre, [164/22], ? ginger, see [l. 19].
Poudres, [163/17], spices?
Powche, [33/501], ? poached-egg, [p. 96], [49/700].
Powder, [42/589, 597];
? salt & spice, [43/620].
The Forme of Cury mentions ‘powdour fort,’
p. 15, p. 24, and ‘powdour douce,’ p. 12, p. 14, p. 25. Pegge, Pref. xxix., ‘I take powder-douce to be either powder of galyngal (for see Editor’s MS. II. 20, 24;) or a compound made of sundry aromatic spices ground or beaten small, and kept always ready at hand in some proper receptacle. It is otherwise termed good powders, 83. 130. and in Editor’s MS. 17. 37. 38 (but see the next article,) or powder simply No. 169. 170. (p. 76), and p. 103, No. xxxv.’
Powder, [40/573], ? not sprinkle verb, but brine or salt sb.
Powders for sauce, [26/412].
Powdred, [36/533]; [p. 97], salted.
Dutch besprenght vleesch, Powdered or Salted meate. Hexham. Cotgrave has ‘Piece de laboureur salé. A peece of powdered beefe. Salant ... salting; powdering or seasoning with salt. Charnier, a poudering tub. Saliere ... a salt-seller, also, a powdering house.’
‘Item that theire be no White Salt [see p. 30] occupied in my Lordis Hous withowt it be for the Pantre, or for castyng upon meit, or for seasonynge of meate.’ North. Hous. Book, p. 57. The other salt was the Bay-Saltt of p. 32. ‘Poudred Eales or Lamprons 1 mess. 12d.’ H. Ord. p. 175.
Powdur, [57/838]; [58/847], ? blanche powder. Fr. ‘Pouldre blanche, A powder compounded of Ginger, Cinnamon, and Nutmegs; much in vse among Cookes.’ Cotgrave.
Powt not, [19/294].
Praised, when, rise up and return thanks, [253/104].
Praising (flattering), don’t be, [p. 259], [p. 261], line P.
Prayer, morning, [225];
evening, [240].
Prayer, the best, [254/117]-19.
Prayers to be said, [p. 135].
Precedence, the degrees of, [p. 70-78]; [p. 110].
Prechoure of pardon; rank of one, [71/1028]; [73/1069].
Precious stone, to be worn in a ring, [p. 141].
Preket, [193/510], ? not a spike to stick a light on, but a kind of candle. See [note 3 on 205/825]. One of the said groomes of the privy chamber to carry to the chaundrie all the remaine of morters, torches, quarries, pricketts, wholly and intirely, withoute imbesseling or purloyning any parte thereof. H. Ord. p. 157.
Prelates, the duty of, [241/3].
Press up among the gentlefolk, don’t, [262/25].
Press not too high, [277], [278/25].
Prest, [28/434];
preste, [254/115]; ready.
Prestly, [62/910], readily.
Pricks, Pref. p. ci.-ciii.; Sp. fiél, the pinne set at buts or pricks which archers measure to. Minsheu.
Priest, don’t blame him, [184/244].
Primate of England, [73/1082].
Prince, rank of a, [70/1009].
Princes & dukes, don’t be privy with them, [p. 259], [p. 261], line P.
Princes, the duty of, [241/1].
Prior of a Cathedral, [70/1015];
simple, [l. 1016]; [72/1059]; the ranks of.
Priors of Canterbury & Dudley not to mess together, [77/1145-8].
Private dinners and suppers not to be allowed, [p. 218, No. xvii].
Privehouse, [63/931], privy (to be kept clean).
Privy members not to be exposed, [20/305]; [213/141];
or clawed, [19/286].
Privy seat, cover it with green cloth, [169/21].
Promises, keep your, [268/48].
Property, the difference it makes in the way men of the same rank are to be treated, [p. 76-7].
Prothonat, [p. 170];
prothonotary, [72/1063].
Prouande, [197/605];
provender, forage for horses, used in l. 608 for oats.
Provyncialle, [70/1021]; [72/1062]; ? governor of a province.
Prow, [271/86], advantage, duty, the correct thing to do.
Prowe, [16/236]; advantage.
Prowl not for fleshmoths in your head, [18/280].
Puff not, [20/303].
Pullets, [p. 164], last line.
Pulter, [196/581]. Fr. Poullailler, a Poulter or keeper of pullaine. Cot.
Purpayne, [154/11].
See Port-payne.
Purpose, [50/720], porpoise; roasted on coals, [50/724].
Purveyde, [252/71], provided beforehand.
Pyment, [9/118]; [p. 87, No. 4]; [p. 86], a sweet wine.
Pyndynge, [33/507], tormenting, torturing, A.S. pinan.
Pyntill, a whelk’s, [44/625].
Quail, to wynge or carve, [p. 162].
Quails, [28/437]; [37/544]; [p. 98]; [49/706].
Quarelose, [p. 261], l. Q, querulous; Quarel, or querel, or playnt, Querela. Prompt.
Quarell (square) of a glasse wyndowe, [p. 131], last line.
Queder, [201/715], whether of two; neuer þe queder, never mind which of the two?
Queeme, [p. 261], l. Q; A.S. cweman, to please.
Quelmes, [201/703], covers.
Queneborow, the Mayor of, not to be put beside the Mayor of London, [76/1138].
Quere, [200/693], circle?
Questions, three, to ask your companions, [186/299].
Queynt, don’t be, [p. 259], [p. 261], l. 2.
Quick in serving, be, [279], [280/61].
Quinces, [56/826];
baked, [50/708];
in sirup, [168/1].
Quosshyns, [63/924], cushions.
Qweche, [186/301], who, what.
Qwyle, [190/431], while.
Qwysshenes, [192/456], cushions for a bed, ? pillows.
Qwyte, [201/701], white.
Rabettes sowkers, [29/457]; [p. 95]; [49/697], sucking rabbits.
Rack for horses, [197/610].
Rage not too much, [259/17]; [p. 261, l. R].
Rage, [p. 264, l. 76], break bounds, riot.
Rain, the peacock’s cry a token of, [p. 103, note on Peacock].
Rakke, [9/115], rake, go, move, Sw. räcka, to stretch or reach to. Wedgwood, u. rake.
Rash and reckless, be not, [19/296].
raspys, [153/21], a sweet wine.
All maner of wynes be made of grapes, excepte respyce, the whiche is made of a berye.—A. Borde, Dyetary of Wynes, sign. F. i. Reference added by editor.
Raw fruits are bad, [8/97]; [152/35].
Ready to serve, always be, [254/110, 115].
Raynes, towaile of, [14/213]; [p. 92]. Rennes, in Brittany.
What avayleth now my feather bedds soft?
Sheets of Raynes, long, large, and wide,
And dyvers devyses of clothes chaynged oft.
Metrical Visions, by George Cavendish, in his Life of Wolsey, ed. Singer, ii. 17.
In Sir Degrevant the cloths are ‘Towellys of Eylyssham, Whyȝth as the seeys fame,’ 225/1385.
Reason, be ruled by, [219/2]; [234/627].
Rebels in court to be arrested, [189/382].
Reboyle, [8/110]; [9/113]; [p. 86]; [153/9], ferment and bubble out of a cask.
Reboyle, [8/115], fermentation.
Rechy, [23/359], ? causing belches.
Receiver of rents, forfeits, &c., the, [196/575, 587];
his duties, [p. 197].
Receyte, [154/17], sediment, dregs.
Receytes, [33/508], takings-in, stuffing themselves with choice dishes.
Red landlord or landlady, don’t go to any, [186/307].
Red wyne, properties of, [10/140].
Refet, [167/8], fish entrails, roe, &c.
Refett, [40/576]; [p. 99]; ? roe, [57/839]; [p. 108].
Regardes, [52/756], things to look at.
Rehete, [256/171]; Fr. rehaiter, to reuiue, reioyce, cheere vp exceedingly; Cotgrave. ‘ranimer, réjouir, refaire.’ Burguy.
Rekles, richelees, [275], [276/6], careless.
Remelant, [178/52], remnant.
Removing from castle to castle, [188/373].
Remyssailes, [277/48], ? pieces put on; Fr. remettre, to commit or put vnto. Cot.
leavings. Definition added by editor
Renners, [10/127], strainers; [153/27]; [154/15].
Renysshe wine, [153/20], Rhenish.
Sche brouȝthe hem Vernage and Crete,
And wyne of the Reyne, l. 1704.
And evere sche drow hem the wyn,
Bothe the Roche and the Reyn,
And the good Malvesyn, l. 1415.
Sir Degrevant, Thornton Romances.
Repairs of castles, &c., the Receiver sees to, [197/601].
Repeat gossip and secrets, don’t, [264/78].
Replye, [199/661], fold back.
Reprove no man, [264/67].
Rere, [p. 151], carve; [202/754], raise, lift up.
Rerynge, [26/399], cutting.
Resayue, [196/575], receive.
Resceu, [195/542], received.
Residencers, rank of, [73/1069].
Resty, [13/359], mouldy, as rusty bacon, wheat, &c., [158/6].
Retch not, [18/271].
Revelling, don’t be, [259/17]; [p. 261, l. R].
Revengeful, don’t be, [259/20]; p. 261, l. V. Word does not occur in The ABC of Aristotle (p. 261).
Reverence thy fellows, [279], [280/67].
Rewarde, [190/421, 418], name of the second supply of bread at table.
Rewe, A.S. hreówan, to rue, repent; hreówian, to feel grieved, be sorry for.
Reynes, [155/14].
See Raynes.
Reynes, a kercher of, [169/28].
Reyse, [p. 158], last line, cut off; [159/14].
‘how many bestis berith lether, and how many skyn? Alle that be ... arracies, that is to say, the skyn pullyd ovyr the hed, beryth skyn.’ Twety, in Rel. Ant., i. 152.
Reysons, [5/74], raisins; [152/21].
Rialte, [59/858], royalty, courtly customs?
Ribaldry, avoid, [264/76];
Rice, standing and liquid, [56/827-8];
standing, [168/2].
Rich, their duty, [242/16].
Right hand, the carver’s, not to touch the food, [22/327].
Right shoulder after your better’s back, [264/85].
Right side, sleep on it first, [p. 129].
Righteousness, the reward of, [182/181].
Riotous, don’t be, [259/17]; [p. 261], l. R.
Rise when your lord gives you his cup, [254/120].
Rise early, [266/11]; [226/58].
Rising, what to do on, [p. 130], [133].
River-birds, [p. 165].
‘And all foules (uolatilles) and byrdes of water (riuiéres), as ben swannes, gese, malardes, teales, herons, bytters (butors), and all suche byrdes ben of nature melancolyke, lesse neverthelesse rosted then boyled.’ Du Guez, p. 1071.
River water in sauce, [36/540].
Roach, [40/574]; [p. 98]; [58/841, 849].
But in stede of sturgen or lamprons
he drawyth vp a gurnerd or gogeons,
kodlynges, konger, or suche queyse fysche
As wolwyche roches that be not worth a rusche.
Piers of Fullham, l. 17-20, E. Pop. P., v. 2, p. 3.
Roast apples and pears, [152/26].
Roast beef; garlic its sauce, [36/536].
Roast porpoise, [166/8].
Rob, [187/327], rub.
Robe, [62/908].
Robbe d’autruy ne fait honneur à nulluy: Prov. No apparell can truly grace him that owes [= owns] it not. Cotgrave, u. Autruy.
Robes; yeomen and servants to wear, [p. 216, No. vii].
Roche alum, [p. 134].
Rochet, [167/5]; [p. 174], roach. ‘Rutilus, the Roach or Rochet; a Fish.’ Phillips.
Rods, four officers to bear, [187/353].
Romney modoun, [8/96], [104]; [9/116, 119]; [p. 86]; [p. 89, note 7 and 6]; [152/34]; [153/3], [21].
Roppes, [34/512], bowels.
Rose, coloured, [153/14], a wine?
‘Eau clairette. A water (made of Aquauite, Cinnamon, Sugar, and old red Rose water) excellent against all the diseases of the Matrix.’ Cot.
after a bath, [67/985].
Roughe, [45/644], roe.
Rovnynge, [253/95], whispering.
Rounde, [269/54]; Fr. suroreiller, to round, or whisper in the eare. Cot.
Rownyng, [184/250], whispering.
Rub yourself every day, [p. 133]; [p. 138], [139], [142].
Rub yourself, don’t, [275/14].
Rub your teeth, [p. 133].
Rubus, a fish, [p. 121].
Ruffelynge, [16/250], ruffling.
Rumbus, a fish, [p. 120].
Russell, John: his Boke of Nurture, [p. 1-83];
describes his position and training, [p. 79], [81, 82].
Rybbewort, [68/992].
Ryme, [193/507]
? haste; A.S. hrým, hrúm is soot; rúm, room, space; ryman, to make room, give place, make way. Bosworth.
Ryoche, a fish, [p. 121].
Sad, [276/17], steady, fixed.
Saddles, old, for yeomen, [197/613].
Sadly, [43/621], quietly?
Sadnes, [21/308], sobriety.
Saffron, capons coloured with, [161/1].
Sage, fruture, [50/708].
Salads, [8/97];
green, are bad, [152/35]. ‘He that wine drinkes not after a (cold) sallate, his health indangers (and does wrong to his pallate).’ Cot. See a recipe for Salat of 14 vegetables, &c., in The Forme of Cury, p. 41, No. 76.
Sale, [178/44], hall.
Salens, [166/8]; [p. 174], a fish.
Salere, [256/159];
saller, [200/670]; Fr. saliere, a salt-cellar, a table or trencher salt. Cot.
Salmon, [41/583]; [57/833]; [p. 121]; [167/10].
Salmon bellows, [50/179];
salted, [38/555].
Salmon’s belly, [55/823].
Salpa, a fish, [p. 121].
Salt to be white, [4/57];
put some on your trencher, [256/161];
take it with your knife, [279], [280/65]; [232/440];
don’t dip meat into it, [267/29].
See Saltcellar.
Salt as sauce, [p. 161-2].
Salt and wine, fresh-herring sauce, [45/645].
Salt fish and salmon, [166/30].
Salt-fish, how to serve up, [p. 38-9].
Saltcellar, [14/199]; [155/1, 3].
Saltcellar, dip no food into it, [256/159]; [267/29]; [181/129].
Salt-sellere, [4/60], salt-cellar.
Salute thy school-master and -fellows, [227/150-4].
Samoun bellows, [50/719].
Sanguineus or Spring, [51/729]; [p. 104]; [53/769, 787].
Sans, [63/922], sense, smell.
Saphire, [141/7].
Sarcell (Fr. cercelle, (the water-fowle called) a Teale, Cot.), how to breke or carve, [p. 163].
Sargeaunt of law, rank of, [71/1026]; [73/1067].
Satchell for school-books, [226/110]; [227/160].
Satin, a lord’s cloak of, [62/914].
Sauce, [p. 151], carve.
Sauces for flesh, [p. 35-7];
for fowles, [p. 159];
for the second course of a dinner, [p. 163].
Sauerly, [26/415], as if he liked it.
Sawcere, [32/495].
Sawge, [33/501], ? sage.
Say, fruyter, [159/24]; [p. 173].
Sayed, [193/495, 498], tried, tasted against poison.
Sayes, [202/764], assays, tastes.
Sayntis, [183/201], saints’ shrines.
Scandal, don’t talk, [272/99].
Scarlet, [62/914], scarlet stuff or cloth.
Schone, [196/590], shall.
Schyn, shall, [197/607].
School, boy going to, how to behave, [227];
what to learn at, [p. 181], The Second Book.
School, go to, after dinner, [209/19].
Schrubbynge, [20/300], rub, scrub.
Schyuer, [200/692], slice; “schyvyr, fissula, abscindula.” Prompt.
Scilla, a sea-monster, [p. 121].
Scissors for candle-snuff, [205/829].
Scorn no one, [253/100]; [264/65].
Scorn not the poor, [268/57].
Scoring on a rod the messes for dinner, [190/407];
done to check the cook, [190/415].
Scorning to be avoided, [19/291].
Scorpion of the sea, [p. 122].
Scratch yourself before your lord, don’t, [276/14].
Screen in hall, [178/28].
Screens against heat to be provided, [192/462].
Sea-bull (focas), [p. 118].
Seager’s Schoole of Vertue, [p. 221-43]; Pref. to Russell, [p. lxxviii].
Seal, [55/823]; [166/13]; [167/35].
Seal? (ȝele), [38/548]; [39/583].
Sea-mouse, [p. 119].
Sea-snails, [p. 116].
Seaward, [45/642], just from the sea.
Seche, [21/315], carve certain birds?
Secrets, don’t tell ’em to a shrew, [184/245].
Seeke, [9/116], sick, (wine) out of condition.
Seew, [280/57], ? a stew; sew, cepulatum. Prompt.
See Sewes.
Sege, [65/954], evacuating oneself; [p. 63, note 2].
Seluage, [199/657, 661], edge of a table-cloth.
Semblaunt, [183/192], seeming, countenance.
Semble, [76/1140], putting together.
Semethe, [43/621], seems good to, it pleases.
Sen, [250/3], since.
Sendell, [62/914], a fine silk stuff; Fr. cendal. H. Coleridge.
Seneschallus, [194/520-1], the steward.
Sentory, [68/992], centaury.
Seneca’s advice, [238/887].
Sere, [256/164]; [185/262], several, different.
Serjeant of arms, rank of, [71/1034].
Serra, a fish, [p. 121].
Seruice, 278, [277/26], food served to a person, allowance.
Servants, duties of, [p. 215]; [241/7].
Servants to sit at meals together, not here 4 and there 3, [p. 216, No. ix].
Server with the dishes, follows the steward, [194/532].
Service to be fairly to all, [p. 217, No. xiii].
Serving at table, how to behave when, [229-31].
Servitors to carry dishes to the dinner-table, [49/682-3].
Set not an hawe, [8/99], value not a haw.
Sewe, [p. 146]; [164/31], ? stew.
Sewe, [55/819], course.
Sewere, [45/654, 657], the arranger of dishes on a table. Du. een opperste Tafel-dienaer, A Master-suer, or a Stuard that sets the courses or messes of meate on the table. Hexham.
Sewer, his duties, [p. 46-7]; [p. 156-7].
Sewes (service, courses), on fish-dayes, [p. 55].
Sewes, [154/17], stews or dishes of food?
Sewes, [33/509]; [35/523], soups or stews.
Sewynge, borde or table of, [156/26], serving-up.
Sewynge of flesshe, [p. 156].
Sewynge, in, [51/734], serving, course; ? not inseuynge, ensuing.
Shall, [169/14], for shake.
See Pref. [p. lxxxix. l. 5].
Shame the reward of lying, [240/960].
Share with your fellows, [270/95]; [277], [278/47].
Share fairly a joint gift, [183/197].
Sheets to be clean, [63/922];
to be sweet and clean, [169/14].
Shene, [198/622], fair, beautiful.
Shewethe, [45/657], arranges courses and dishes.
Shirt, a clean, [60/871]; [168/22];
to be warmed, [l. 25].
Shirt-collar, [226/85].
Shoes to be clean, [226/92];
servants not to wear old ones, [p. 216, No. vii].
Shoeing horses, ½ a day for, [197/616].
Shoñ, shoes, [60/874]; [65/961].
Shore, a-; Shaylyng with the knees togyther, and the fete a sonder, a eschais. Palsgrave, p. 841,
col. 2. Fauquet, A shaling wry-legd fellow. Cotgrave.
Short word, the first, is generally true, [183/211].
Shovelar, Shoveller, [28/433]; [37/541]; [p. 98], [157/6], the bird.
Show out thy visage, [279], [280/75].
Shrimps, how to serve up, [45/646-9]; [52/748]; [56/824]; [58/850]; [167/32].
Shrukkynge, [19/287], shrugging. Schruggyn, frigulo. Prompt.
Shyn, shall, [191/435].
Sicurly, [73/1080], surely, certainly.
Side, [16/248], breadth.
Sigh not before your lord, [19/297].
Signet, [36/535], cygnet, swanling.
Skyft, [183/198]. A.S. scyft, division; scyftan, to divide.
Skyfted of, [189/402], shifted off.
Silence fittest for a child at table, [232/489].
Silent, be, [209/8];
while your lord drinks, [253/92].
Silk to be worn in summer, [p. 133].
Silk garments, [p. 139].
Silver, the dishes of, [202/757].
Silver given away by the almoner as he rides, [202/743].
Sinews indigestible, [24/362].
Siren or Mermaid, ‘a dedely beste,’ [p. 121-2].
Sirippe, [51/733], syrup.
Sireppis, [33/509]; [35/524], syrops, t.i. stews or gravies.
Siruppe, [25/397]; [26/400]; sauce for partridges, &c.
Sit, don’t, till bidden, [265/14]; [270/89];
sit properly, [214/149];
sit down when you’re told to, [253/97];
and where you’re told, [270/91]; [187/345]. Il se peut seoir sans contredit qui se met là ou son hoste luy dit: Prov. He needs not feare to be chidden that sits where he is bidden; (the like is) Il se peut bien seoir a table quand le maistre luy commande: Prov. Well may he sit him downe whom he that may sets downe.
Sixpence, the value of each mess at dinner, [190/413].
Sixpence the receiver’s fee, [197/598].
Skynnery, [64/946], skins, furs.
Skins, indigestible, [24/367];
of cloven-footed birds not wholesome, [165/28];
to be cut off boiled flesh, [165/7];
to be pared off salt fish, [38/553].
Skins the huntsman’s perquisite, [198/636].
Skirt of a man’s dress, [179/91].
Slake, appease; A.S. slacian, to slacken.
Slake, [31/483-4], cut.
Slander, don’t talk, [180/101].
Sleep at mid-day not wholesome, [65/952].
Sleep, how much to be taken, [130/5];
evils of too much, [226/54].
Slegh, [186/300], cunning, careful.
Sling, [p. 19, note]; blow your nose with and through your fingers. ‘Still in use in America.’ G. P. Marsh.
Slippers brown as the waterleech, [60/874]; [67/987]; [168/31].
Slutt, [42/590], awkward animal.
Smack your lips, don’t, [232/455].
Small pieces, eat, [267/37].
Smallache, [68/993].
Small birds, how to carve, [30/473].
Sneeze; turn your back to people when you sneeze, [211/61].
Smaragd (an emerald) good against falling-sickness, [p. 141].
Snetyng, [p. 262, l. 19], snotting, wiping your nose with your fingers. ‘Mouchement: u. A snyting, or wiping of the nose.’ Cot.
Sniff not too loud, [18/284].
Snite not (blow with your fingers) your nose too loud, [18/284]. ‘Deux pour vn. The Snyte-knave; tearmed so, because two of them are worth but one good Snyte.’ Cotgrave. ‘To Snite. To wipe, or slap. Snite his snitch; wipe his nose, i.e. give him a good knock.’ 1796. Dict. of the Vulgar Tongue.
Snyte or snipe, how to carve, [27/421]; [p. 163]; [37/544]; [98/2]; [49/706]; [p. 104]; [165/3].
Snuff of candles taken away with scissors, [205/829].
Snuffers, [205/830].
Snuffle, don’t, [211/57].
Socks, [60/873]; [61/894]; [62/895]; [65/961]; [67/987]; [130/12].
Socrates wiped his nose on his cap, a bad example, [210/45].
Soil the cloth, don’t, [255/147].
Solaris, a fish, [p. 122].
Soles, [40/578]; [50/724]; [p. 122]; [58/841].
Soleyn, [50/709], solemn.
Solopendria, a fish, [p. 122].
Somet, [194/540], summed.
Somon, [51/733], salmon.
Sops, [33/509].
Sore, [178/42], sorrow, pain.
Sorrel with goose, [164/2].
Sotelte, [202/758], dodge, way.
Sotelte, a device after each course of a dinner, [48/690]; [49/702]; [50/710]; [52/726, 738]; [52/750, 765]; [p. 53-54]; [157/2].
Does Chaucer allude to these when speaking of the ‘excesse of divers metis and drinkis, and namely of suche maner of bake metis and dische metes brennyng of wilde fuyr, and peynted and castelid with papire, and semblable wast, so that is abusion for to thinke.’ Persones Tale, ed. Morris, iii. 299. ‘A soteltie with writing of balads’ came at the end of the first course of Hen. VII.’s marriage-feast in 1487. Italian Relation, p. 115. Rabett sowker, in 2nd course, ib.
Souls in purgatory, pray for, [268/30].
Sowkers, [29/457], suckling.
Sows fed with fish, [p. 104, note on l. 737].
Sowse, [23/360], pickled.
Spain, tapetis or carpets of, [192/457].
Sparling, names of a, [p. 99].
Sparlynge, [59/833], the fish sperling. Fr. esperlan, a smelt, Cot. Spurlin, a smelt, Fr. esperlan. Skinner, in Prompt.
Sparrows, [28/437]; [37/543]; [49/706]; [p. 104].
Speak well of all men, [272/100].
Speaker of the Parliament, rank of, [72/1052].
Speche, [205/845], book or division of a poem.
Speech mars or makes a man, [264/81-2].
Speke, [156/17], speak of.
Spermyse chese, [p. 84-5, note to l. 74].
Spiced cakes, [55/816].
Spicery, [12/171], spices; [p. 91].
Spicery and store; Clerk of the Kitchen keeps the, [195/559].
Spicery, the officer of the, [46/666].
Spices, [55/813].
Spill the gravy on your parents’ clothes, don’t, [230/342].
Spill your food, don’t, [269/59].
Spit not, [18/271];
modestly, [212/101];
not over much at meals, [232/498].
Spit on or over the table, don’t, [267/43]; [179/85]; 167/43.
Spit in the washing basin, don’t, [271/87];
or loosely about, [181/134].
Spit, when you do, cover your mouth with your hand, [272/117].
Spit and snite, don’t, [262/19];
when you do, tread it out, [212/107].
Splat, [40/576], split open.
Splatte, [p. 151], carve.
Splaye, [p. 151], carve.
Splayd, [13/186], set out; [63/928], displayed, decked.
Sponges for bathing, [66/978]; [67/979-84].
Spony stele, [200/677], the spoon handle.
Spoon, don’t leave yours in the dish, [255/145].
Spoon, not to be filled full, [279], [280/59];
not to be put in the dish, [272/125];
not to stand in the dish, [179/71].
Spoon; wipe it clean, [277], [278/35];
take it out of the dish when you’ve finished, [267/42].
Spowt not with your mouth, [19/293].
Spoyle, [p. 151], carve.
Spring, the device of, [53/771].
Sprottes, [167/33], sprats.
Spycery, [156/25].
Spyrre, [p. 251, l. 37]; A.S. spyrian, to track, seek, inquire, investigate, Sc. speir. O.N. spiria.
Spyrryng, [p. 251, l. 39], seeking, inquiring.
Squatinus, a fish, [p. 123].
Squire’s table, who may sit at, [66/1040]; [171/3].
Squirt not with your mouth, [19/293].
Squyer, his wages paid by the treasurer, [196/586].
Stabulle, [182/169], support.
Stamell, [132/5], a kind of fine worsted. Halliwell; Fr. estamé, worsted. Cot.
Stammering is a foul crime, [236/708].
Stand, if you do, be ware of falling, [184/239].
Stand not still on stones, [p. 132].
Stand upright, [276/16].
Stans Puer ad Mensam, two English texts, [p. 275-82].
Standard, [49/694], ? the chief dish at a dinner, served standing, [157/3].
‘A large or standing dish,’ says Pegge, on Sir J. Nevile’s ’a Roe roasted for
Standert,’ Forme of Cury, p. 173, ‘for a Standert, Cranes 2 of a dish,’ p. 174, l. 3.
Standarde, [166/12], ? chief dish of fish.
Stapulle, [72/1064], Calais.
Stare about, don’t, [252/68]; [259/18]; [p. 261], l. S; [209/3].
State, [17/252], a grand curl-up or arrangement of a cloth or towel.
State, [17/253]; [p. 93], master of the house.
States, [55/821], nobles? ‘de twaelf Genooten ofte Staten van Vranckrijck, The twelve Peeres or States of the Kingdome of France.’ 1660. Hexham.
Staunche, [12/174]; Fr. estancher, to stanch or stop the flow of liquid. Sp. estancar, to stop a leak; estanco, water-tight. A stanch vessel is one that will hold the water in or out, whence fig. stanch, firm, reliable. Wedgwood.
Staunche, [185/273], stop, stay.
Stealing dishes, to be watched against, [47/680].
Sted, [43/614], treated, served.
Steward, his duties, [194/521] (many are false, l. 522); he sits on the dais in hall, [177/20];
carries a staff, [187/354]; [188/358];
is to keep good order in hall, [p. 217, No. xiii].
Stewe or bath, [p. 66].
Stewed beef or mutton, [54/798].
Stewed pheasant, [48/688].
Stinking breath not to be cast on your lord, [20/302].
Stirring, don’t be too, [259/18]; [p. 261], l. S.
Stockdove, [25/397].
Stockfish, [39/558]; [p. 98]; [58/845]; [p. 121]. ‘The Icelandic fare is not more inviting than the houses. Stockfish and butter eaten in alternate mouthfuls form the ordinary materials of a meal. The former, however, has to be pummelled on a stone anvil with a sledge hammer before even the natives can bite it; and, after it has undergone this preparation, seems, according to Mr Shepherd, to require teeth to the manner born. The latter is made from sheep’s milk, and as it is kept through the winter in skins, becomes “rancid beyond conception in the early spring.”’—Chronicle, Aug. 10, 1867, on Shepherd’s North-West Peninsula of Iceland.
Stocks, the porter keeps the, [188/362].
Stomach the body’s kitchen, [136/14-15].
Stomacher, [61/893]; [168/30].
Stop strife between brothers, [185/271].
Stork; it snuffles, don’t you, [211/59].
Stork, [28/433]; [49/695]; [157/4].
See Pigmies.
Storuyn, [203/766], spoilt by cold.
Stounde, [66/965], moment.
Straddle, don’t, [214/151].
Strangers, honour them, [171/28];
always admit, [p. 217, No. xv].; share good food with them, [256/169];
the porter warns them, [188/368].
Strangers, visitors and residents, [75/1109-10].
Strawberies, [6/78]; [7/82]; [p. 85, note to l. 81]; [152/24].
Straynoure, [p. 146/14], strainer.
Streets, how boys are to walk in, [227/134].
Stretch your limbs, pp. [130], [133], [138].
Strife not to be allowed in a household, [p. 216, No. v].
Strive not with your lord, [183/226].
See Master.
Strongere, [204/801], stranger, guest.
Strye, [183/223], destroy.
Stryke, [18/280], stroke. ‘I stryke ones heed, as we do a chyldes whan he dothe well. Je applanie ... My father sayeth I am a good sonne, he dyd stryke my heed by cause I had conned my lesson without the booke.’ Palsgrave. See also ‘I stryke softely’ and ‘I stroke ones heed,’ p. 741, ed. 1852.
Strynge, [p. 151], carve.
Stuff, [42/592, 594], crab’s flesh; [167/16], a crab’s inside.
Stuff, [31/485], gravy?
Stuff your jaws, don’t, [277], [278/31].
Sturgeon, [41/583]; [52/746]; [58/850]; [p. 122]; [166/16];
salt, [57/836].
Stut, [236/706], to stutter, is a foul crime.
Subjects, their duty, [242/15].
Suffrigan, [70/1013]; Fr. suffragant, A Suffragan, a Bishops deputie. Cot.
Sugar and mustard, the sauce for partridges, &c., [36/538].
Sugar and salt as a sauce, with Curlews, &c., [36/540].
Sugar, strewed on baked herrings, [50/722]; [38/550].
Sugar candy (sugre candy, [10/139]); [52/757]; [135/11]; [p. 141]; [166/18].
Summedelasse, [204/808], some deal less.
Summer, the device of, [51/739-43].
Sun, face and neck to be kept from, [132/8].
Sup not your food up lowdly, [272/127]; [277/40]; [278/37]; [179/69].
Supervisor, [195/544-5], surveyor.
Suppers to be light, [p. 131];
to be larger than dinners, [p. 142]. See the one in Sir Isumbras, Thornton Romances, 235, &c.
Surnape, how to lay, [p. 16-17]; [p. 92-3]; [155/26];
it was the upper towel or cloth for the master of the house to wipe his hands on after washing them when dinner was done. The sewer to bring it after dinner, [204/809-20].
Surueynge borde, [47/675], table or dresser on which the cook is to put the dishes for dinner.
Surveyor of the dishes for dinner, [46/672]; [47/674, 676].
Surveyor, his duties, [195/545].
Suwe, [264/83]; O.Fr. seure, sevre, Fr. suivre, L. sequor, follow.
Swallow, [28/438] (the bird).
how to carve, [26/402];
to lyfte or carve, [p. 161].
Swan; its sauce is chaudon, [56/535]; [p. 97];
its skin is to be cut off, [165/15].
Swashbucklers, hanging good for, [p. 125].
Swear not, [270/75].
Swear no oaths, [277], [278/44].
Swearing, against, [236, cap. xi].
See Ascham’s account and condemnation of it in 1545, Toxophilus, p. 45, ed. Giles, and in his Schoolmaster, p. 131, of the little child of four roundly rapping out his ugly oaths.
Sweet words, ware; the serpent was in ’em, [183/207].
Swenge, [96/1], beat up.
Swordfish, [41/582]; [p. 118];
salt, [57/836].
Swyng, [p. 145], beat, whip, mix.
Syce, [192/469], candle-stick or holder;
but ‘Syse, waxe candell, bougee.’ Palsgrave in Halliwell.
Syde, [p. 151], carve.
Syles, [200/695], strains.
Syles is strains. Sile, v., to strain, to purify milk through a straining dish; Su.-Got. sila, colare.—Sile, s., a fine sieve or milk strainer; Su.-Got. sil, colum. Brockett. See quotations in Halliwell’s Gloss., and Stratmann, who gives Swed. sîla, colare.[ Corrigenda.]
Sylour, [191/445], tester and valances of a bed.
Hur bede was off aszure,
With testur and celure,
With a bryȝt bordure
Compasyd ful clene.
Sir Degrevant, l. 1473-6; 238.
A tester ouer the beadde, canopus. Withals.
Symple condicions (how to behave when serving at table, &c.), [p. 18]; [p. 93].
Synamome, [10/131, 136].
Syngeler, [79/1184], single.
Syngulerly, [73/1074, 1079], by itself.
Table for dinner, how the ewer and panter are to lay it, [p. 199-201].
Table, how to lay and serve the, pp. [13-18];
how to wait at, [229, cap. iii].
Table, how to behave when sitting at, [231/423]; [255/136]; [263/39]; [265/15]; [270/94].
Table-cloth, don’t dirty it with your knife, [180/110]; [272/119]; [277/39]; [278/40];
or wipe your teeth on it, [180/115].
Table-knife, [22/334], ? a broad light knife for lifting bread-trenchers on to the table.
Table-knives, [152/13].
Tacches, [20/306], faults, ill manners.
Tacchis, [p. 261], l. K; [258/10]; tricks, ways;
tetch’e, or maner of condycyone, mos, condicio. Prompt.
He that gentyl is, wylle drawe hym vnto gentil tatches, and to folowe the custommes of noble gentylmen. Caxton’s Maleore, v. i. p. 250, ed. 1817.
Take leave of all the company after dinner, [271/91]-3.
Take the best bit, don’t, [277], [278/45].
Talwijs, [p. 261], l. T; [259/19];
full of slander;
A.S tál, reproach, blame, slander, accusation, false witness, a fable, tale, story. Bosworth (from whom all the A.S. words are quoted).
Du. taalvitter, a censorious critick. Sewel.
‘Talu has for its first signification censure; and “wise at censure,” censorious, is an ancient Momus.’ Cockayne.
Talk at meals, don’t, [267/51]; [272/101].
Talk loud, don’t, [277], [278/30].
Talk too much, don’t, [269/58]; [219/6]; [279], [280/74].
Talking to any man, how to behave when, [235, cap. vii.]; [252/64]; [270/65]; [275], [276/16].
Tamed, [23/345], trimmed, or ? cut down.
Tampyne, [5/68], a stopper.
Tansey, [159/26];
is good hot, [33/503].
Tansy cake, [p. 96].
Tansye fryed, [161/10].
Tansey gyse, a, [52/749], a dish of tansey of some kind.
Tantablin, [96/14], a kind of tart.
Tapet, [193/484], cloth.
Tapetis, [192/457, 460], cloths, carpets, or hangings.
Tarrer, p. 5, [l. 65], [l. 71], an auger.
Tarere por percier. De L’Oustillement au Villain. ed. 1833, p. 10.
Tarré ... Hauing an ouerture or hole.
Taré, worme-eaten, or full of holes. Cot.
Tarryours, [152/14], augers.
Tartlett, [35/521].
Tast, [63/922], test, try.
Taste every dish, [256/165].
Tastynge, [80/1195-9] (tasting or testing food, to see that there’s no poison in it), is only done for a king, &c., down to an earl, [193/495-6].
See Credence.
Tattle, don’t, [264/78].
Tayme, [p. 151], cut up.
Teal, [p. 164], last line;
how to carve, [26/401]; [p. 95]; [p. 163].
Teal pie, [31/481].
Teeth, to be washed, [226/100];
to be kept white, [213/121];
how to keep clean, [p. 134].
Teeth not to be picked at meals, [255/150]; [263/54]; [20/301]; [232/495];
not to be picked with a knife, [277], [278/42];
or a stick at meals, [180/93].
Temper, [42/595], season, sauce;
44/636, mix.
Temper thy tongue and belly, [232/476].
Temperance is best, [p. 261], l. T; [259/19].
Temporaunce, [130/4], moderate temperature.
Tenants, to be asked after, [p. 218, No. xvi].
Tench, how to carve, [41/586]; [p. 122].
Tenche in gelly, [166/14].
Tene, [21/319], trouble.
Tene, [64/934], vex, trouble.
Tent, heed, attention.
Tent, [190/430], attend to, take charge of.
Tepet, [179/92], a man’s tippet.
Testudo, [p. 123], the tortoise or turtle.
Þan, [53/785], that, which.
Thank him who gives you food, [271/92].
Þaughe, [52/761], though.
The, [263/32], thrive.
Þegre, [264/66], degree, state.
Theologicum, [87/7], the monks wine.
Think before you speak, [252/71].
Third man, never be, [185/287].
Þo, [262/5], do, put.
Thornback, [41/584]; [p. 99, two notes]; [58/844]; [167/10]; [168/11].
Thorpole, [167/10].
See Thurle-polle.
Three or four at a mess, [171/13]; [72/1057].
Threpole, [168/8]; ? thurlepolle.
Throat, don’t get food into your wrong one, or it will do for you, [180/99].
Thrushes, [28/438]; [37/543]; [165/3].
Thumb, don’t dip yours into your drink, [181/127].
Thurle-polle, [41/584]; [p. 99];
salt, [57/837].
Thye, [p. 151], carve.
Tiȝt, [74/1095], draws, grows, from A.S. teon.
Time (a) for all things, [234/587].
Tintern, the abbot of, the poorest of all abbots, [76/1142].
Tintinalus, a fish, [p. 122].
Toes, keep ’em still, [186/320].
Tome, [177/10], opportunity.
Tongue; don’t let yours walk, [232/472];
don’t poke it out and in, [212/97];
charm it, [229/284].
Tooth-picker (A.D. 1602), [p. 136], [p. 142];
Sp. escarvadientes, a tooth-picker, a tooth-scraper. 1591, Percivale, by Minsheu, 1623.
Top crust for the lord, [23/342]; p. 271.
Torches, [193/508]; [205/825].
Torn clothes to be mended, [226/102].
Pegge says ‘Not the flower Heliotrope, but a drug. Northumb. Book, p. 3, 19. I suppose it to be Turmeric. V. Brooke’s Nat. Hist. of Vegetables, p. 9, where it is used both in victuals and for dying.’ Forme of Cury, p. 38.
See Turnsole.
Torrentyne of Ebrew, [9/119];
p. 90, No. 11; a sweet wine.
Torrentyne, [57/835]; [p. 107]; the trout.
Fr. torrentin is ‘Belonging to, or abiding in, torrents, or swift and violent streames.’ Cot.
See Turrentyne.
Torrentille, [38/548]; [p. 98], a fish. ? what.
Tortes, [193/492]; [p. 192, note 2], a kind of light; [193/510]; [205/825]; [204/note 1].
Totter, don’t, [214/151].
Towel, don’t dirty it at dinner, [263/52].
Towel, a narrow and a broad, to wash with after dinner, [204/811].
Towel, 2 knights to hold before the lord’s sleeves, [201/713].
Towse, [53/781], ? oakum.
Trace, [46/664], way;
234/630, track, path.
Trample not with your feet, [20/299].
Transsene, [p. 151], cut up.
Traunche, [p. 151], cut up.
Tre, [201/701], wood.
Treasurer, his duties, [196/573-94];
he sits on the dais in hall, [177/20].
Treatablie, [230/323], distinctly.
Trencher bread, [4/56]; [p. 84];
to be 4 days old, [152/7].
‘Item that the Trenchor Brede be maid of the Meale as it cummyth frome the Milne.’ Northumberland H. Book, p. 58.
Trenchere lovis, [14/197]; [p. 84]; [154/35]; [p. 157]; loaves of coarse unsifted meal;
the panter to bring in three, [200/667].
Trencher-knife, [p. 22, note 2]; [152/3].
Trencher, no filth to be on, [269/73];
not to be loaded with scraps, [277/48]; [278/48].
Trenchers, how to be laid on table, [p. 22];
four to the lord, and one a-top, [201/723];
p. 160, and the collations of the first edition.
Trestis, [204/822], trestles.
Trestuls, [189/389];
trestles, [192/464].
Tretably, [235/673], ? Fr. traictable, courteous, gracious, tractable, pliant, facile, intreatable. Cotgrave.
Trete, [43/612], trouble?
Fr. traictable.
Trifelynge, [19/287], ? rocking, swaying about.
Trinity, bless oneself with, [181/149].
Trompe, the crane’s, [28/431-2]; [159/5].
Trout, [40/578]; [51/735]; [p. 123]; [167/9].
True, be, in word and deed, [268/41].
Trusse, [62/898], pull.
Tunny, [p. 97, note on l. 533].
Turbot, [41/583]; [51/735]; [167/10];
fresh, [59/852].
Turnsole, [9/123]; [11/143]; [p. 91];
turnesole is used to make pownas colour (? pownas, puce) in Forme of Cury, recipe 68, p. 38.
See Tornsole.
Turrentyne salt, [168/7].
Turrentyne, sele, [166/25]; [p. 174].
Tursons, [p. 50, note 6].
Tuske, [p. 151], carve.
Tutia, [135/10], for Tutia;
Fr. Tuthie: f. Tutie; a medicinable stone or dust, said to be the heauier foyle of Brasse, cleauing to the vpper sides and tops of Brasse-melting houses: and such doe ordinary Apothecaries passe away for Tutie; although the true Tutie be not heauie, but light and white like flocks of wooll, falling into dust as soon as it is touched; this is bred of the sparkles of brasen furnaces, whereinto store of the minerall Calamine, beaten to dust, hath been cast. Cotgrave.
Two at a mess, who may sit, [72/1049]; [171/7];
who, two or three, [72/1051-5];
carver is to put on, [179/9].
Two fingers and thumb, carver is to put, on a knife, [21/320]; [p. 157].
Two fingers, a lord to eat with, [30/467].
Twopence or threepence a day, the wages of a groom or page, [198/619-20].
Twynkelynge, [18/281], blinking.
Twyte, [256/179], hack;
‘telwyn, or thwytyn (twhytyn, twytyn). Abseco, reseco.’ P. Parv.
Tyer, [153/21], Tyrian wine.
Tyere, [p. 151], cut up.
Tymbre that fyre, [p. 151], put wood on it.
Tyre, [9/119]; [p. 90, No. 9], a sweet wine.
Unbrace, [p. 151], carve.
Unbrushen, [64/944].
Uncleanness to be abhorred, [p. 140].
Uncountabulle, [195/544], not accountable to any other officer of the household?
Uncover thy head when talking to any man, [236/722].
Undefied, [23/359], ? unqualified, unguarded against, uncooked.
Undercrust of a loaf to be cut in three, [178/39].
Undertraunche, [p. 151], cut up.
Undress by the fire, [p. 136];
in winter, [p. 142].
Undressing described, [p. 169];
and going to bed, [193/487], &c., [194/516].
Unfed, better than untaught, [236/725].
Unjoint, [p. 151], carve.
Unlace, [21/315, 322]; [p. 151], carve (a cony); [26/410] (a capon).
Unsunken, [191/441].
Untache, [p. 151], carve.
Upbrayde, [25/395], reproach.
Upper-crust of a loaf for the lord, [23/342]; [p. 157] at foot;
to be cut in four, [178/37].
Upright, sit, [270/93].
Upright, [p. 129], with the face upwards.
“I throwe a man on his backe or upright, so that his face is upwarde. Je renuerse.” Palsgrave.
Urinal, [169/34].
See Vrnelle.
Urine, retain it not, [214/145].
Usher, the duties of one, [p. 69-78]; [p. 170-2].
Usher of the Chamber, [190/432];
his duties, [192/473] to [194/520];
he carries the smallest wand, [187/354].
Usher and marshal; all other household officers obey him, [79/1180].
Valadyne gynger, [10/132].
Valance, [191/447], hangings of a bed.
Vampeys, [61/894].
Vantage, [198/635], gain, perquisites.
Vaunte, fryter, [157/2], ? meat.
Veal, [54/807].
Veal, verjuice its sauce, [36/534].
Veele, [31/486], veal.
Velany, [178/56], abusing.
Velvet, [62/914].
Venator, [198/628-9], the huntsman.
Venemous, don’t be, [p. 261], l. V.
Venesoun, how to carve, [25/383-91];
Andrew Borde’s opinion of, [p. 94-95].
Veniable, [p. 261], l. V, revengeful.
Venison, [37/542];
how to carve, [158/13].
Venison baked, [48/689]; [p. 101];
roast, [28/444]; [49/694]; [165/2].
Venison pastey, [31/489].
Venprides, [55/820]. ?
Ventes, [159/13], anus; [p. 162, l. 3 from foot].
Venure, [31/489], beast that is hunted.
Vewter, [198/631], fewterer;
‘in hunting or coursing, the man who held the dogs in slips or couples, and loosed them; a dog-keeper.’ Halliwell. Vaultre, a mongrel between a hound and a maistiffe; fit for the chase of wild bears and boars. Cot. ‘The Gaulish hounds of which Martial and Ovid speak, termed vertagi, or veltres, appear to have been greyhounds, and hence the appellations veltro, Ital., viautre, vaultre, Fr., Welter, Germ. The Promptorium gives
“Grehownde, veltres,” p. 209.
Various details regarding the duties of the “foutreres,” and their fee, or share of the produce of the chace, will be found in the Mayster of Game, Vesp. B. xii, fol. 99, 104, b.’ Way in Promptorium, p. 291.
Verjuice, [58/841, 843].
Verjuice, [p. 159], [168/9], at foot.
Verjuice, the sauce for boiled capon, &c., [36/534];
for crab, [42/596];
with goose, [164/3].
Vernage, [9/118]; [p. 87, No. 1]; [153/22].
Ryche she tham drewe
Vernage and Crete.
Sir Degrevant, 235, l. 1408, l. 1703.
Vernagelle, [9/118]; [p. 87, No. 2].
Viant, [33/501], ? meat.
Viaunt, fruture, [48/689], meat fritters?
Vicars, rank of, [71/1031].
Vice, avoid, [234/610].
Vilony, [265/8]; [266/10], discourtesy, rudeness; [p. 261], l. V.
Vinegar as a sauce, [36/536].
Vinegar for crayfish, [43/611].
Vines, tender, with goose, [164/2].
Virtue, the first of, [232/493].
Viscount, rank of, [70/1013]; [72/1049].
Vngryȝt, [202/751], undished?, not uncooked.
Vnhynde, [179/80], ungentle, uncourteous.
Vnkende, [204/816], ? unsuitably;
A.S. uncynd, unnatural, unsuitable.
Vnkunnynge, [252/54], want of knowledge.
Vnskilfully, without reason;
O.N. skil, reason.
Voider, put your scraps into it, [272/131];
one to be on the table, [230/376], [358]; [231/382].
‘A Voider to take vp the fragmentes, vasculum fragmentarium, analactarium, vel aristophorum.’ Withals.
Fr. Portoire, Any thing that helpes to carry another thing; as a Voyder, Skep, Scuttle, Wheelebarrow, &c. Cotgrave.
Vomit away from company, [213/117].
Voyd, [50/716], clear.
Voydance, [262/20].
The side-note is doubtless wrong; the getting it out of the way applies to the snetyng of the line above. But see [214/145-7].
Voyder, [272/131], vessel to empty bones and leavings into.
Vrbanitatis, [p. 262-4].
Vre, [78/1173]; [236/716], custom, practice.
Vrinal, [137/15], a glass vessel in which urine could be looked at and through.
Fr. Vrinal, an Vrinall; also, a Jordan, or Chamberpot. Cot.
Wade not too deep, [259/21]; [p. 261], l. W.
Wadrop, [190/429], wardrobe.
Wafers to eat, [50/715]; [52/759]; [55/816]; [157/11]; [166/19].
Wager, don’t lay with your lord, [184/227].
Wages of grooms and yeomen kept account of by the Clerk of the Kitchen, [195/556];
of grooms and pages, [197/617-20];
paid by the Treasurer, [196/585].
Walk gently in the morning, [p. 140].
Walk decently, [214/157].
Wall, don’t make it your mirror, [275], [276/11].
Walle-wort, [68/992].
Waloande, [179/63], guggling, speaking with the mouth full.
Wand, teeth not to be picked with, [180/94].
Wanhope, [3/30], despair.
Wanton laughing is wrong, [276/20].
Wantons, young, want hanging, [p. 125].
Warden of a craft, [78/1160].
Wardrobe, [64/940];
is in the Usher’s charge, [193/479].
Wardrop, [196/565].
Wardropere, [193/481], keeper of the wardrobe.
Warm water to wash hands in, [62/902].
Warm your clothes in winter, [p. 143].
Warming-pan, [p. 136], last line.
Wash (vasshe) before going to bed, a lord does, [194/513].
Wash in summer, not winter, [p. 138].
Wash on rising, your hands, [226/74];
before eating, [187/343]; [265/9];
and face, [266/13];
before leaving the table, [271/84];
after meals, [257/193]; [p. 142].
Washing after dinner, how done, [201/713-21]; [231/403-416]; [257/200].
Washing directed, [p. 130]; [p. 139].
Wastable, [13/179].
Waste not, [259/20]; [p. 261], l. W; [269/56].
Wate, [201/739], know.
Water, how to assay, [202/702].
Water, Ewerer to give, to all, [200/643].
Water for the teeth, W. Vaughan’s, [p. 134].
Water-leech, slippers to be brown like one, [60/874].
Watery, [18/282].
Wax, all candles & morters of, [204/827-33].
Wayte, [17/265], watch; [28/436], take care.
Wayue, [186/322], glance, move, let wander.
Wearisome, [52/751].
Weldsomly, [2/17], at will.
Welke, marceo, to welke, sicut flores. marcidus, welked. emerceo, to wax drie and welkynge. Gloss. Reliq. Ant. v. 1, p. 6.
Wesselle clothes, [188/367], ? cloths, for vessells.
Weste, Richard, his Schoole of Vertve, referred to, [p. 207];
his acrostic, [p. 208].
Westminster, the Abbot of, [76/1141].
Wether or ram, [p. 105, note on l. 799].
Whale, likes harmony, [p. 116]. Fr. Tinet: m. The Whall tearmed a Horlepoole, or Whirlepoole. Cot.
Whale, roast, how to carve, [41/581];
Whelk, how to carve a, [44/624].
Whelks, [52/747]; [166/17]. Fr. Turbin. The shell-fish called a Welke or Winkle. Cot.
Whene, [195/548], ? same as cweme, agreeable.
Whileere, [24/377], a time ago, before.
Whils, [254/133], until.
Whisper, don’t, [253/95]; [269/54].
Whispering, avoid it, [184/250].
White bread, [7/92]; [200/686].
White herrings, [45/642].
White payne or bread, [14/204].
how to carve, [167/6].
Whole-footed fowls, skin of, is wholesome, [165/19].
Whot, [52/757], ? white, not “hot,” as in side note: cf. blaundrelle, [50/714].
Widgeon, [165/1].
Wife, is to honour her husband, [185/267];
takes her husband’s rank, [74/1092].
On the first of June, 1582, John Wolfe paid the Stationers’ Company 8d. for a licence “to imprinte two ballades,” of which the latter was “a settinge forth of the variety of mens mindes, esteaminge rather welth with a wanton wife, then vertue in a modeste mayde.” Collier’s Extracts, ii. 165. For variety in this entry, Mr Collier proposes to read vanity. See also the ballad,
Faine would I have a vertuous wife
Adorned with all modestie,
in Collier’s Extracts, i. 162-3.
Wight, quick, nimble. Swed. vig.
Wild, don’t be, [182/156].
Wild boar, [48/686].
Sche brouȝt fram the kychene
A scheld of a wylde swyne,
Hastelettus in galantyne.
Sir Degrevant, 235, l. 1397-9.
Wind, let it out with secresy, [214/145].
Windows of a bedroom to be shut at night, [p. 129].
Wine, livery or allowance of, [205/843].
Wines, [8/109];
the names of, [p. 153].
Wing, cut under, not over, in whole-footed birds, [164/5].
Wings of smaller birds, the best bits, [27/418]; [30/473].
Winter, the Device of, [52/766].
Wipe your mouth before drinking, [272/105].
Wipe your nose, don’t, [274/141].
Wise men eat the fish, [219/12].
Wisps of straw for bed-making, [191/439].
Wite, wot, know, A.S. witan.
Withy leaves in a bath, [69/995].
Wives, the duty of, [242/9].
Wolfskin garments for winter, [p. 139].
Woman (?) not to sit at a Bishop’s table, [p. 216, No. x].
Woman-kind, speak never uncourteously of, [184/259].
Woman’s milk, [135/13].
Wombelonge, [29/451], belly-wise, on its belly.
Won, [197/605], supply.
Wont, [182/190], wants, fails.
Woodcock, [37/542]; [p. 98]; [49/697]; [165/1];
how to carve, [27/421]; [p. 163].
Woollen cloth to be brushed every week, [64/943].
Work after meals to be avoided, [p. 131].
Worship God, [182/157].
Worshipfulle, sb., [45/655], worshipful person.
Worth, [272/114], estimation.
Worthier men, let them be helped first, [263/45].
Wortus, [34/517]; A.S. wyrt, wurt, 1. wort, a herb, plant, a general name for all sorts of herbs, scented flowers, and spices; 2. a root. (Bosworth.)
Wralling, [211/60], wawling, caterwauling, ‘quarrelling or contending with a loud voice.’ Halliwell.
Wrap bread stately, how to, [14/209]; [155/10].
Wrappe, sb., [14/212], cover.
Wrappe, [14/212], wrap, cover.
Wrast, [178/26], wresting, twist.
Wrawd, [42/590], froward.
Wrinkled, don’t let your countenance be, [210/41].
Wry not your neck askew, [19/285].
Wyn, [191/447]; A.S. wyn, joy, pleasure.
Wynge, [p. 151], carve.
Wynkyn de Worde’s Boke of Keruynge, [p. 147-74].
Wynkynge, [18/282].
Wynne, [270/79]; A.S. win, labour (not wyn, win, pleasure).
Wyt, [268/41], will.
Ȝane, [19/294], yawn; A.S. ganian.
Yardehok, [67/991].
Yawn not, [19/294];
when you do, hide behind a napkin, [211/82].
Y-chaffed, [61/893], warmed; Fr. chauffé.
Ycoruyn, [203/765], carved, cut.
Yeoman of the Crown, [71/1033].
Yeoman-usher is under the marshal, [189/383].
Yeomen in hall, [178/27].
Yerbis, [48/687], herbs.
Ȝett, [22/339], formerly ?, see [l. 204].
Yȝes, [35/527], eyes.
Ygraithed, [15/225], prepared.
Ynons, [40/569]; [p. 98], onions.
Yn-same, [271/93], in the same way. Cut out the hyphen.
Ȝomon of chambur, [193/507].
Ȝomon-ussher, sleeps all night on the floor at his lord’s door, [194/519].
York, Archbp. of, [73/1078];
Bps. of, [l. 1081].
Youth, if lawless, old age despised, [219/14].
Ypocras, how to make it, [p. 9-12]; [p. 153].
Ypocras to drynk, [50/715].
Yoxinge, [19/298, note 4].
I yeske, I gyue a noyse out of my stomacke. Je engloute. When he yesketh next, tell hym some straunge newes, and he shall leave it. Palsg.
Ypullished, [4/63], polished.
Yse, [81/1222], look at.
Ywys, [250/12]; A.S. gewis, certainly.
Zole, [51/737], sole ?
ADDITIONS TO INDEX.
Brawn of boar: this was the first dish at dinner in Harrison’s time, 1577-87;
see his Description of Britain, bk. iii, ch. 1 (N. Sh. Soc.).
Dischmetes, 34/514.
Galingale: Sp. Júncia avellanda, Júnca odoróso, galingale.—Minsheu.
Girls: home-education, xxv, xv, &c.
Leche fryture: see Leschefrites, leschefrayes, in the index to the Ménagier de Paris.
Musclade is Span. mezclada, mixture. Ital. mescolanza is used, in Genoa at least, for a fry of small fish.—H. H. Gibbs. Minsheu has mézela, méscla or mezcladura, a medlie, mingling.
Peacock: as to his voice, see Roberts’s Fables Inédits, T. Wright’s Piers Plowman, ii. 548.
Raspise: All maner of wynes be made of grapes, excepte respyce, the whiche is made of a berye.—A. Borde, Dyetary of Wynes, sign. F. i.
Remyssailes: leavings.
[1.] And of the carp, that it is a deyntous fyssche, but there ben but fewe in Englonde; and therefore I wryte the lasse of hym.—Jul. Berners’s Book of St Alban’s.
[2.] Guisnes: f. A kind of little, sweet, and long cherries; tearmed so because at first they came out of Guyenne; also any kind of Cherries. Cotgrave.
[3.] Corneille, a Cornill berrie; Cornillier, The long cherrie, wild cherrie, or Cornill tree. Cotgrave.
[From the Rev. Walter Sneyd’s copy of Mr Davenport Bromley’s MS.]
Mr Sneyd has just told me that Mr Arthur Davenport’s MS. How to serve a Lord, referred to in my Preface to Russell, p. lxxii., is in fact the one from Mr Sneyd’s copy of which his sister quoted in her edition of the ‘Italian Relation of England’ mentioned on pp. xiv. xv. of my Forewords. Mr Sneyd says: ‘I made my copy nearly forty years ago, during the lifetime of the late Mr A. Davenport’s grandfather, who was my uncle by marriage. I recollect that the MS. contains a miscellaneous collection of old writings on various subjects, old recipes, local and family memoranda, &c., all of the 15th century, and, bound up with them in the old vellum wrapper, is an imperfect copy of the first edition of the Book of St Alban’s. On Mr Arthur Davenport’s death, last September, the MS. (with the estates) came into the possession of Mr Davenport Bromley, M.P., but a long time must elapse before it can be brought to light, as the house you mention is still unfinished, and the boxes of books stowed away in confusion.’ On my asking Mr Sneyd for a sight of his copy, he at once sent it to me, and it proved so interesting—especially the Feast for a Bride, at the end—that I copied it out directly, put a few notes to it, and here it is.[1] For more notes and explanations the reader must look the words he wants them for, out in the Index at the end of Part II. The date of the Treatise seems to me quite the end of the 15th century, if not the beginning of the 16th. The introduction of the Chamber, p. 356, the confusion of the terms of a Carver, ‘unlose or tire or display,’ p. 357—enough to make a well-bred Carver faint: even Wynkyn de Worde in 1508 and 1513 doesn’t think of such a thing—the cheese shred with sugar and sage-leaves,
p. 355, the ‘Trenchours of tree or brede,’ l. 16, below, &c., as well as the language, all point to a late date. The treatise is one for a less grand household than Russell, de Worde, and the author of the Boke of Curtastye prescribed rules for. But it yields to none of the books in interest: so in the words of its pretty ‘scriptur’ let it welcome all its readers:
“Welcombe you bretheren godely in this hall!
Joy be unto you all
that en[2] this day it is now fall!
that worthy lorde that lay in an Oxe stalle
mayntayne your husbonde and you, with your gystys all!”
[ [I. Of laying the Cloth and setting out the Table.]
Ffirst, in servise of all thyngys in pantery and botery, and also for the ewery. 1. Have your table-cloths and napkins ready, ffirst, table-clothis, towelles longe and shorte, covertours[3] and napkyns, be ordeyned clenly, clene and redy accordyng to the tyme. also trenchers, salts, &c. Also basyns, ewers, Trenchours of tree or brede, sponys, salte, and kervyng knyves.
Thenne ayenst tyme of mete, 2. Bring your cloths folded, the boteler or the ewer shall brynge forthe clenly dressed and fayre applyed[3] Tabill-clothis, and the cubbord-clothe, cowched uppon his lefte shulder, lay them on the table, laying them uppon the tabill ende, close applied[4] unto the tyme that he have then cover the cupboard, the side-table, and the chief table. firste coverd the cubbord; and thenne cover the syde-tabillis, and laste the principall tabill with dobell clothe draun, cowched, and spradde unto the degre, as longeth therto in festis.
Thenne here-uppon the boteler or panter shall bring forthe his pryncipall salte, and iiij or v loves of paryd brede, havyng a towaile aboute his nekke, the tone half honge or lying uppon his lefte arme unto his hande, and hold the carving-knives in your right hand. and the kervyng knyves holdyng in the ryght hande, iuste unto the salte-seler beryng.
Thenne the boteler or panter shall sette the seler in the myddys of the tabull accordyng to the place where the principall soverain shalle sette, and sette his brede iuste couched unto the salte-seler; and his trenchers before it. and yf ther be trenchours of brede, sette them iuste before the seler, and lay downe faire the kervyng knyves, the poynts to the seler benethe the trenchours.
Thenne the seconde seler att the lower ende, with ij paryd loves[5] therby, and trenchours of brede yf they be ordeyned; If wooden trenchers are used, bring them on. and in case be that trenchours of tree shalbe ordeyned, the panter shall bryng them with nappekyns and sponys whenne the soverayne is sette att tabill.
Thenne after the high principall tabill sette with brede & salte, thenne salte-selers shall be sette uppon the syde-tablys, but no brede unto the tyme such people be sette that fallith to come to mete. 7. Bring out your basins, &c., and set all your plate on the cupboard. Thenne the boteler shall bryng forth basyns, ewers, and cuppis, Pecys,[6] sponys sette into a pece, redressing all his silver plate, upon the cubbord, the largest firste, the richest in the myddis, the lighteste before.
[ [II. Of Washing after Grace is said.]
Thenne the principall servitours moste take in ij handys, basyns and ewers, and towell, and therwith to awayte and attende unto the tyme that the grace be fully saide; and after Grace, hold the best basin to the chief lord, with the towel under; and thenne incontynent after grace saide, to serve water with the principall basyn and ewer unto the principall soverayne, and ij principall servitours to
holde the towell under the basyn in lenght before the sovrayne; and after that the sovrayne hath wasshe, and then let his messmates wash. to yeve thenne water unto such as ben ordeyned to sytte at the sovrayne-is messe.
[ [III. Of the Lord & Guests taking their Seats, & getting their Trenchers, Spoons, Napkins, & Bread.]
Thenne after the wesshing servid, the sovrayne will take his place to sitte, and to hym such persons as hit pleaseth hym to have. uppon which tyme of sittyng, the servitorys moste diligently a-wayte to serve them of qussyons, then the lower-mess people theirs. and after that done, to make such personys to be sette at the lower messe as the principall soverayne aggrees that be convenyent.
Be it remembrid that evermore at the begynnyng of grace the covertour of brede shalbe avoyded and take away. 10. The Carver takes 4 trenchers on his knife-point, thenne the karver, havyng his napkyn at all tymes uppon his left hand, and the kervyng knyf in his right hande, and he shall take uppon the poynte of his knyf iiij trenchours, and lays them before the chief lord, and so cowche them iustely before the principall, iij lying iustely to-geder, ij under, and one uppon, and the fowerth before, (one to put his salt on,) iustely for to lay uppon salte. and 3 or 2 before the less people. and the next, lay iij trenchours; and soo iij or ij after her degree. 11. The Butler gives each man a spoon and a napkin. therto the boteler most be redy with sponys and napkyns, that ther as the trenchours be cowched, lay the spone and the napkyn therto, and soo thorowe the borde.
Thenne the kerver shall take into his hande on or ij loves, and bere hem to the syde-tabill ende, and ther pare hem quarter on first, and bring hym hole to-geder, lays 2 before his lord, and 2 or 1 to the rest. and cowche ij of the beste before the sovrayne, and to others by ij or on after ther degree.
[ [IV. Of the Courses of the Dinner.]
[First Course.]
Thenne the kerver or sewer most asserve every
disshe in his degre, after order and course of servise as folowith: 13. Serve brawn, first, mustard and brawne, swete wyne shewed therto.[7]
POTAGE.
Befe and moton. swan or gese. grete pies, capon or fesaunt; leche, or fretours. Thenne yef potage be chaungeabill after tyme and season of the yere as fallith, as here is rehercid: As a change for beef, by example, ffor befe and moton ye shall take
have legs or chines of pork, or tongue of ox or hart.
Pestelles or chynys of porke,
or els tonge of befe,
or tonge of the harte powderd;[8]
Befe stewed,
chekyns boylyd, and bacon.
[The Second Course.]
Thenne ayenste the secunde cours, be redy, and come in-to the place. 14. Clear away the 1st course, the kerver muste avoyde and take uppe the service of the first cours,—begynnyng at the lowest mete first,—and crumbs, bones, and used trenchers. all broke cromys, bonys, & trenchours, before the secunde cours and servise be served. 15. Serve the Second Course: thenne the seconde cours shall be served in manner and fourme as ensample thereof here-after folowyng:
| Potage. pigge Conye Crane heronsewe betoure Egrete Corlewe wodecok Pert[r]igge Plover Snytys quaylys ffretours leche | lamme stewed Kidde rosted Veneson rosted heronsewe betoure pigeons | Small birds, lamb, kid, venison, | |
| Rabetts a bake mete | rabbits, meat pie, | ||
| Stokke-dovys stewed | |||
| cony telys | malard wodecok | teal, woodcock. | |
| grete byrdys | Great birds. | ||
[ [V. How to clear the Table.]
After the seconde cours served, kerved, and spente, hit must be sene, cuppys to be fillid, trenchours to be voyded. thenne by goode avysement the tabill muste be take uppe in manner as folowith:— 17. Collect the spoons. first, when tyme ? aloweth foloweth, the panter or boteler muste gader uppe the sponys; after that done by leyser, the sewer or carver shall be-gynne at the loweste ende, 18. Take up the lowest dishes at the side-tables, and then clear the high table. and in order take uppe the lowest messe; after the syde-tabill be avoyded and take uppe, and thenne to procede to the Principall tabill, and ther honestly and clenly avoyde and withdrawe all the servise of the high table. 19. Sweep all the bits of bread, trenchers, &c., into a voyder. ther-to the kerver muste be redy, and redely have a voyder to geder in all the broke brede, trenchours, cromys lying upon the tabill; levyng none other thyng save the salte-seler, hole brede (yf any be lefte), and cuppys.
[ [VI. How to serve Dessert.]
After this done by goode delyberacion and avysement, 20. Take away the cups, &c., from all the messes, putting the trenchers, &c., in a voyder, the kerver shall take the servise of the principall messe in order and rule, begynnynge at the lowest, and so procede in rule unto the laste,[9] and theruppon the kerver to have redy a voyder, and to avoyde all maner trenchours [&] broke brede in a-nother clene disshe voyder, and scraping the crumbs off with a carving-knife. and cromys, which with the kervyng-knyf[10] shall be avoyded from the tabill, and thus procede unto the tabill be voyded. Thenne the kerver shall goo unto the cuppebord, 21. Serve wafers in towels laid on the table, and redresse and ordeyne wafers in to towayles of raynes or fyne napkyns which moste be cowched fayre and honestly uppon the tabill, and thenne serve the principall messe first, and so thorowe the
tabill .j or ij yf hit so requere: and sweet wine. In holiday time serve cheese, or fruit; therto moste be servid swete wyne
and in feriall[11] tyme serve chese shraped with sugur and sauge-levis,[12] or ellis that hit be faire kervid hole, or frute as the yere yeveth, strawberys, cherys, perys, appulis; in winter, roast apples. and in winter, wardens,[13] costardys roste, rosted on fisshe-dayes with blanche pouder, and so serve hit forth
Thenne aftur wafers and frute spended, 22. Clear away all except the chief salt-cellar, whole bread, and carving-knives; all maner thinge shalbe take uppe and avoyded, except the principall salt-seler, hole brede, and kervyng-knyves, the which shalbe redressed in maner and fourme as they were first sette on the table; the which, take these to the pantry. principall servitours of the pantre or botery, havyng his towaile, shall take uppe, and bere hit into his office in like wyse as he first brought hit unto the Tabill.
[ [VII. How the Diners shall wash after Dessert.]
Thenne the principall servitours, as kerver and sewer, moste have redy a longe towaile applyed dowble, to be cowched uppon the principall ende of the table; and that towell must be iustely drawen thorowe the tabill unto the lower ende, and ij servitours to awayte theruppon that hit be iustely cowched and sprad. after that done, 24. Have ready basons and jugs with hot or cold water; ther muste be ordeyned basyns, and ewers with water hote or colde as tyme of the yere requerith, and to be sette uppon the tabill, and to stonde unto the grace be saide; and after Grace, hand basins and water to the first mess, and incontynent after grace seide, the servitours to be redy to awayte and attende to yeve water, first to the principall messe, then the second. and after that to the
seconde. incontynent after this done, 25. Take off and fold up the towels and cloth, the towayle and tabill-clothis most be drawen, cowched, and sprad, and so by litill space taken uppe in the myddis of the tabill, and give ’em to the Panter. and so to be delyvered to the officer of pantery or botery.
[ [VIII. Of the Removal of the Table, and the separate Service to grand Guests in the Chamber.]
Thenne uprysyng, servitours muste attende to avoyde tabills, trestellis, formys and stolys, and to redresse bankers and quyssyons. 27. Butler, put the cups, &c., back into your office. then the boteler shall avoyde the cupborde, begynnyng at the lowest, procede in rule to the hieste, and bere hit in-to his office. Thenne after mete, hit moste be awayted and well entended by servitours yf drinke be asked. 28. Serve knights and ladies with bread and wine, kneeling. and yf ther be knyght or lady or grete gentil-woman, they shall be servid uppon kne with brede and wyne. 29. Conduct strangers to the Chamber. Thenne it moste be sene yf strangers shalbe brought to chamber, and that the chamber be clenly appareld and dressed according to the tyme of the yere, as in wynter-tyme, fyer, in somur tyme the bedd couerd with pylawes and hedde-shetys 30. Serve them with dainties: in case that they woll reste. and after this done, they moste have chere of neweltees in the chamber.[14] as junket, pippins, Iuncate,[15] cheryes, pepyns, and such neweltees as the or green ginger; tyme of the yere requereth; or ellis grene ginger comfetts,[16] with such thynge as wynter requereth; and and sweet wines. swete wynes, as ypocrasse, Tyre, muscadell, bastard
vernage, of the beste that may be had, to the honor and lawde of the principall of the house.
[ [IX. How to Carve.]
to lose and tre or sawse a capon:[17] begynne at the lifte legge first of a Swan;[18] & lyfte a gose y-reared at the right legge first, Wild-fowl, Crane, and soo a wilde fowle. To unlose, tire, or display a crane:[19] cutte away the nekke in a voyde plate, rere legge and whyngge as of a capon; take of ij leches of the briste, and cowche legge and whyngge and lechis into a faire voyde plater; mynse the legge, and poyntes of whinge; sawse hym with mustard, vinager, and pouder gynger, and serve hit before the sovrayne, and the carcas in a charger besyde: serve it hole before the sovrayne. and he[20] may be served and dressed as a capon, save one thyng, his breste bone.[21] Heronsew, To tyre or ellis to dismember an heronsew:[22] rere legge and whinge as of a crane; cowche them aboute the body on bothe sydes, the hedde and the nekke being upon the golet: serve him forth, and yf he be mynsed, sawse hym with mustard, burage,[23] suger, and powder of gynger.
To lose or untache a bitorn:[24] kitte his nekke, and lay hit by the hedde in the golette; kitte his whynge by the joynte; rere hym legge and whynge, as the heron; serve him fourth; no sawse unto hym but only salte.
To lose or spoyle an Egrete[25]: rere uppe his legge
and whynge, as of a henne, aboute the carcas: no sawse to him but salte.
To tyre or to ele[26] a partorich[27] or a quayle[28] y-whyngged: rere uppe whynge and legge, as of an henne; cowche them aboute the carcas; no sawse save salte, or mustard and sugar. Pheasant. To lose or unlase a fesaunt:[29] rere uppe legge and whynge as an henne; cowche legge and whynge aboute the carcas; serve hym fourth; no sawse but salte: but and yf he be mynsed, take whyte wyne, sugur, mustard, and a lyttell of powder gynger.
[ ffor to make a feste for a bryde.]
The ffirst cours: brawne, with the borys hed,[30] lying in a felde, hegge[31] about with a scriptur, sayng on this wyse;
of Welcome.
“Welcombe you bretheren godely in this hall![32]
Joy be unto you all
that en[33] this day it is now fall!
that worthy lorde that lay in an Oxe stalle
mayntayne your husbonde and you, with your gystys, alle!”
Ffurmente with veneson, swanne, pigge.
Ffesaunte, with a grete custard, with a sotelte,
A lambe stondyng in scriptour, sayng on this wyse:
“I mekely unto you, sovrayne, am sente,
to dwell with you, and ever be present.”[32]
Second Course.
The second course.
Veneson in broth, viaunde Ryalle,[34] veneson rosted, crane, cony, a bake mete, leche damaske,[35] with a sotelte: An anteloppe sayng[36] on a sele that saith with scriptour
“beith all gladd & mery that sitteth at this messe,
and prayeth for the kyng and all his.”[37]
The thirde course.
Creme of Almondys, losynge in syruppe, betoure, partrich, plover, snyte, pouder veal, leche veal, wellis[38] in sotelte, Roches in sotelte,[39] Playce in sotelte; a bake mete with a sotelte: Device of Thankfulness. an angell with a scriptour, “thanke all, god, of this feste.”
The iiij cours.
Payne puff,[40] chese, freynes,[41] brede hote, with a cake,[42] and a wif lying in childe-bed, with a scriptour
saing in this wyse, and a promise of babies. “I am comyng toward your bryde. yf ye dirste onys loke to me ward, I wene ye nedys muste.”[43]
Another course or servise.
Brawne with mustard, umblys of a dere or of a sepe;[44] swanne, capon, lambe.
[1.] Though it goes against one’s ideas of propriety to print from a copy, yet when one wants the substance of a MS., it’s better to take it from a copy, when you can get it, than fret for five years till the MS. turns up. When it does so, we can print it if necessary, its owner permitting.
[2.] on.
[3.] For bread, see [§ III., p. 352].
[4.] Folded. Cf. ‘a towaile applyed dowble’ below. Fr. plier, to fould, plait, plie. Cotgrave.
[5.] What is done with these loaves does not appear. The carver in Motion 12, Section IV., pares the loaves wherewith he serves the guests.
[6.] Goblets or cups: ? also ornamental pieces of plate. ‘A peece of wyne’ occurs in Ladye Bessiye, Percy Folio, Ballads & Romances, vol. iii., and in the Percy Society’s edition. John Lord Nevill of Raby, in 1383, bequeaths 48 silver salt-cellars ... 32 peces, 48 spoons, 8 chargers, 27 jugs, &c. Domestic Architecture, ii. 66. ‘Diota. Horat. Any drinking peece having two eares, a two-eared drinking cup.’ Nomenclator in Nares.
[7.] Sewed or served therewith.
[8.] salted or pickled.
[9.] ? firste. The directions for taking-away seem repeated here, unless these second ones apply only to the spoons, napkins, &c. The cups are wanted for dessert.
[10.] crumb-brushes were not then invented.
[11.] Fr. ferial, of or belonging to a holyday. Vn ferial beuveur, a square drinker, a faithfull drunkard; one that will take his liquor soundly. Cotgrave. Feries, Holydaies, feastiuall daies, properly such holydaies as Monday and Tuesday in Easter week, &c. Cot.
[12.] So “Apples and Cheese scraped with Sugar and Sage” at the end of the Second Course of the Dinner at the Marriage of Roger Rockley & Elizabeth Nevile, daughter of Sir John Nevile, the 14th of January in the 17th year of Henry the VIIIth. (A.D. 1526.) Forme of Cury, p. 174.
[13.] Wardens are baking pears; costards, apples.
[14.] I do not suppose that each guest retired to his own bed-room, but to the general withdrawing-room,—possibly used as a general bed-room also, when the Hall had ceased to be it. “The camera usually contained a bed, and the ordinary furniture of a bed-chamber; but it must be remembered that it still answered the purpose of a parlour or sitting-room, the bed being covered over during the daytime with a handsome coverlid, as is still the custom in France & other foreign countries to this day.”—Domestic Architecture, iii. 94-5.
[15.] See Ioncate in Index, and [Russell, l. 82].
[16.] See [Russell, l. 75], and, for wines, [l. 117], and [notes p. 86-91].
[17.] There must be some omission here. See [Russell, l. 409], and W. de Worde, pp. 161, 163.
[18.] See [Russell, l. 403]. Wynkyn de Worde, p. 161, directs the swan to be carved like the goose is, on p. 163.
[19.] See [Russell, l. 427-32]; Wynkyn de Worde, [p. 162]. Rere is cut off.
[20.] that is, the crane.
[21.] See [Russell, l. 431 and note]; W. de Worde, p. 159, l. 5; p. 162.
[22.] [Russell, l. 422]; Wynkyn de Worde, p. 162, p. 164, l. 20.
[23.] Borage is a favourite flavouring for cups and other drinks.
[24.] [Russell, l. 421]; Wynkyn de Worde, p. 162.
[25.] [Russell, l. 421]; Wynkyn de Worde, p. 162.
[26.] Fr. aile, wing; but ailer, to give wings unto. Cotgrave.
[27.] [Russell, l. 397], l. 417; W. de Worde, p. 161.
[28.] [Russell, l. 437]; W. de Worde, p. 162.
[29.] [Russell, l. 417]; Wynkyn de Worde, pp. 161, 164.
[30.] See the carol from the Porkington MS., “The Boris hede furste,” in Reliq. Ant. vol. ii., and above, [p. 264*], and [p. 388].
[31.] hedged or edged.
[32.] The verse is written as prose.
[33.] on
[34.] Here is the Recipe in Household Ordinances, &c., p. 455, for “Viande Riall for xl. Mess:”
Take a galone of vernage, and sethe hit into iij. quartes, and take a pynte therto, and two pounde of sugre, ii lb. of chardekoynes [quinces? ‘Quynce, a frute, pomme de quoyn’, Palsgrave], a pounde of paste-roiale, and let hit sethe untyl a galone of vernage. Take the yolkes of 60 eyren, and bete hom togeder, and drawe hom thurgh a straynour, and in the settynge doune of the fyre putte the ȝolkes therto, and a pynte of water of ewrose, and a quartrone of pouder of gynger, and dresse hit in dysshes plate, and take a barre of golde foyle, and another of sylver foyle, and laye hom on Seint Andrews crosse wyse above the potage; and then take sugre plate or gynger plate, or paste royale, and kutte hom of losenges, and plante hom in the voide places betweene the barres: and serve hit forthe.
[35.] Leyse Damask. Leland, Coll. iv. p. 226; Leche Damaske, ibid. vi. p. 5; in Forme of Cury, p. 141.
[36.] ? Fr. seoir, to sit.
[37.] Written as prose, which it is.
[38.] ? welkis.
[39.] Roches or Loches in Egurdouce. H. Ord. p. 469.
[40.] See the Recipe for it, [p. 32, note 2]; and in Household Ordinances, p. 450.
[41.] flaunes ? see [p. 173]; or chese-freynes for cheese-cakes.
[42.] Were the cheese and cake meant as a symbol of the Groaning Cake & Cheese (so called in allusion to the mother’s complaints at her delivery) mentioned by Brand, Pop. Ant. ii. 44, ed. 1841, or was the cake the wedding-cake?
[43.] ? must get a baby: or is ye = I?
[44.] sheep.
[Postscript, added after the Index had been printed.]
[Balliol MS. 354, ffl ij Cxv, or leaf 231.]
This selection contains two unusual characters:
—paired final “l” joined by a tilde-like line, shown here as łł because the more accurate form l͠l is likely to display incorrectly or not at all
—final “m” with a round flourish, shown here as m̑ although the actual curve is much larger
On the subject of this song, compare, among many others, “Whate-ever thow sey, avyse thee welle,” above, p. 244; “I hold hym wyse and wel i-tauȝt, Can ber an horn and blow it nauȝt,” in the Percy Society’s Songs and Carols, p. 23. Lydgate’s “Lyke thyn Audience, so vttyr thy Langage,” in my Polit. Rel. & Love Poems, p. 25; &c.
he is wise, so most I goo,
that cañ be mery, & suffer woo.
Be mery, & suffer, as I thé vise.
wher-euer thow sytt or rise,
be wełł ware whom̑ thow dispise.
thou shalt kysse who is thy ffoo.
he is wise, so most I goo,
that cañ be mery, & suffer woo.
Beware to whom̑ thou speke thy wiłł,
ffor thy speche may greve thé yłł;
here & see, & goo than stiłł;
but wełł is he that can do soo.
he is wise, so most I goo,
that cañ be mery, & suffer woo.
Many a man holdyth hym so stowght,
what-so-euer he thynke, he seyth it owt;
but if he loke wełł a-bowt,
his tonge may be his most ffoo.
he is wise, so most I goo,
that cañ be mery, & suffer woo.
Be mery now, is ałł my songe;
the wise man tawght both old & yonge,
‘who can suffer & hold his tonge,
he may be mery, & no-thyng woo.’
he is wise, so most I goo,
that cañ be mery, & suffer woo.
Yff any mañ displese thé owght,
Suffer with a mery thowght,
let care away, & greve thee nowght,
& shake thy lappe, & lat it go.
he is wise, so most I goo,
that cañ be mery, & suffer woo.
Explicit.
[Balliol MS. 354, ffl C iii. All the final ll’s are crossed in the MS.]
here ffolowith suche howshold stuff as must nedis be ocupied at the mayres fest yerely kepte at the yelde hall.
ffirst, v diaper table clothes // iiij Cowchers[1] of playñ clothe // iiij longe towellis of dyaper // Item x napery doz napkyns / Item ij doz Ewry towellis. Item viij shetis for coberde clothes // Item a doz couer-payns[2] ffor wafere.
¶ Receyte for ypocras.
¶ Item Cynamon x ll / Gynger iiij ll / Grayns j ll / Suger iiij ll //
¶ Butlers towellis.
¶ xxxvj butlers towellis, the length of a towell an ell & a half[3] // & quarter brode / that is, iiij towellis of an ell & a half,[3] of ell brode clothe.
¶ ffor the mayres offessers.
¶ ffirst ffor sewers & carwers / iiij towellis of fyne clothe, ij ellis longe, & half a yarde brode, summa iiij ellis.
ffor drawers of ale & wyne.
viij apurns, summa viij ellis ¶ Item x portpayns to bere in brede/ ¶ summa xxxviij ellis.
¶ wyne.
Rede wyne, a tonne / Claret wyne, a pipe; whit wyne, a hoggishede / ypocras xl. galons.
¶ Brede.
viij quarters of chet brede / In manchettis vijs[4] In trenchar brede viijs / In ob[5] brede iiij; Item in wafers ixxx messe[6] / & the waferer must brynge Couerpayns for to serue owt his wafers.
¶ Ale pottis & Tappis.
xxviij barrellis ale / Ertheñ pottis for wyne & ale lx doz // pychars xij doz / ij doz stenys[7] Item viij C assheñ cuppis / iiij doz tappis.
¶ plate.
Item iiij doz stondyng Cuppis / xxiiij doz bollis Item v doz saltis: xl doz spones / ij doz gilt sponys /
xviij basons with ewers / a payyer of gilt basons // xx siluer pottis.
Explicit the butlers charge
that he must speke ffor.
pewter at the feste
ffirst in platters gret & small xijxx x dozen[8]
Item dyshis gret & small—xijxx x dozen[8]
Item in sawsers gret & small xijxx x dozen[8]
Item in chargers gret & small x dozen
At the gyvyng vp of the verder of the wardmot Inquestis after xijth day.
In dishis xx dozen // In platers x dozen //
In sawsers iij dozen // In chargers j dozen
ffor the wacche at mydsomer
In platters xij dozen // In dyshes xxiiij dozen
all this was in the tyme of Iohñ wyngar, mayre of london.
for the hire viijd the garnyshe of pewter
Lord Mayor Whyngar was Richard Hill’s master. On ffl C lxxvj of the MS. is the entry, “Iste liber pertineth Rycardo Hill, seruant with Master Wynger alderman of london.”
At the back of ffl ijC xx of the MS., in the list of Mayres & Sheryffis, is this entry:
| [1]505 Johñ Wyngar | Roger Acheley William brown | Ao xxo |
| (Kyng Henry the vijth). | ||
[1.] Cp. [Russell, l. 187], p. 13.
[2.] See Russell’s portpayne, l. 262, p. 17.
[3.] MS. ell d.
[4.] I suppose this and the following s’es to mean shillings.
[5.] ob bred is ha’penny bread. On ffl C xviij of the MS. is
The Assise of Bred with-in London.
The quarter whet at iijs // after vs.
| The fferdyng whit loff coket / | xvij oz & d [=½] & ob weight * |
| The ob [ha’penny] whit loff | xxxv vncis & j d weight |
| The qa† symnell | xv oz ij d ob in weight |
| The ob whet loff | lij oz d. & j d ob weight |
| The peny whet loff | Cv oz d & quarter & ob weight |
| The ob lof of all graynes | lxx oz & ij d weight |
* Half a pennyweight.
† ? quadranta, farthing.
[6.] ix xx = 9 × 20, = 180. messe may be in effe: the long s’es are crossed like f’s.
[7.] Stean, a stone vessel. ‘A great pot or stean,’ Hollyband’s Dictionarie, 1593. Halliwell.
[8.] ? (12 × 20 + 10)12 = 3000.
[Balliol MS. 354, ffl C lxxxxi, or leaf 203, back.]
|
A pope hath no pere An emprowre A-lone A kyng A-lone An high cardynall A prince, A kyngis son A duke of blod royall A busshop A markes An erle A vycownt A legate A baroñ An abbot mytered the ij cheff Iugys the mayre of londoñ the chif baroñ of the cheker // An Abbot without myter A knyght A pryoure |
A deañe An Arche-dekoñ the Master of the rollis the vnder Iugis the vnder barons of the cheker the mayre of caleis A provyncyall A doctur of diuinite A prothonotory ys boue the popes colectour A doctur of both lawes A sergeant of lawe the Masters of channsery A persoñ of Chyrche A seculer prest A marchañt A gentylmañ An Artificer A yeman of good name |
... no pere] This is struck through with a heavy black-line.
boue] Last letter blotched.
colectour] Struck through with several thin lines.
[1.] Compare with Russell, p. 70-71, and Wynkyn de Worde, p. 170-1. It differs little from them.
(From the Balliol MS. 354, leaf 2.)
[“These graces are the usual ones still said in all colleges and religious communities abroad, and are for some part those given at the end of each of the four volumes into which our Roman Breviaries for the year are divided. As a youth, while studying at Rome, I used to hear them in our hall; and, knowing them by heart, never found them too long.”—Daniel Rock, D.D.]
A general Grace.
The grace that shuld be said affore mete & after mete/ałł the tymes in the yere.
Benedicite; dominus. Oculi omnium in te sperant, domine / et tu das escam illorum in tempore oportuno. Aperis tu manum tuam / & Imples omne Animal benediccione.
Gloria patri & filio: & spiritui sancto. Sicut erat in principio, & nunc, et semper: & in secula seculorum. Lord, have mercy upon us. Amen. kyrieleyson, christeleyson, kyrieleyson: pater noster. Et ne nos: Sed libera nos: Oremus.
Benedic, domine, nos, & dona tua que de tua largitate sumus sumpturi / per / Iube domine benedicere.
Mense celestis participes faciat nos Rex eterne glorie / Amen / Deus caritas est: & qui manet in aritate, in deo manet, & deus in eo: Sit deus in nobis, & nos maneamus in ipso. Amen.
post prandium.
Deus pacis & dileccionis maneat semper nobiscum: Tu autem, domine, miserere nostri: Deo gracias / Confiteantur tibi, domine, omnia tua. Et sancti tui benedicant We thank thee, O Lord, for thy benefits. tibi / Gloria: Agimus tibi gracias, omnipotens deus, pro vniuersis beneficijs tuis. Qui viuis & regnas deus: Per omnia secula seculorum: Amen.
Laudate dominum, omnes gentes: laudate eum, omnes populi. Quoniam confirmata est super nos misericordia Lord, have mercy upon us! eius: & veritas domini manet in eternum. Gloria Christ, have mercy upon us! patri: Sicut erat: kyrieleyson, christeleyson, kirieleyson / Pater noster / Et ne nos. Sed libera.
Dispersit, dedit pauperibus: Iusticia eius manet in I will bless the Lord alway. seculum seculi: Benedicam dominum in omni tempore: Semper laus eius in ore meo: In domino laudabitur anima mea: Audiant mansueti, & letentur: Magnificate dominum mecum. Et MS. exultemus. exaltemus nomen eius in id May the name of the Lord be blessed for ever! ipsum: Sit nomen domini benedictum: Ex hoc nunc & vsque in seculum: Oremus: Retribuere dignare, domine deus, omnibus nobis bona ffacientibus propter nomen sanctum, tuum, vitam eternam: Amen: Benedicamus Hail, Queen of Heaven, domino: Deo gracias. Aue regina celorum, flower of virgins! pray thy Son to save the faithful! mater regis angelorum: O maria, flos verginum, velut rosa vel lilium, funde preces ad filium pro salute fidelium. Aue maria. Meritis & precibus sue pie matris, benedicat nos filius dei patris / Amen.
On ffisshe days.
Benedicite; dominus. Edent pauperes, & saturabuntur: et laudabunt dominum qui requirunt eum; Glory be to the Father, &c. viuent corda eorum in seculum seculi: Gloria patri. Sicut erat &c. kyrieleyson. christeleyson / kyrieleyson / pater noster. Et ne nos: Sed libera: Oremus: Benedic domine: Iube domine: Cibo spiritualis alimonie reficiat The grace of our Lord Jesus Christ nos rex eterne glorie / Amen. Gracia domini nostri Ihesu christi, & caritas dei, & communicacio sancti be with us all. spiritus sit semper cum omnibus nobis. Amen / & in In Lent. Break thy bread to the hungry, and take the wanderer to thy home. lent leve / Gracia domini // & say // Frange esurienti panem tuum, & egenos vagosque induc in domum tuam: cum videris nudum operi eum. [et c]arnem tuam ne despexeris: ait dominus omnipote[ns].
Grace after dynere.
Deus paci[s &c. Only half the ã is left. Memori]am fecit mirabilium suorum
misericors & [miserator dominu]s; escam dedit timentibus se. Gloria. Sic[ut erat, &c.]
Short grace affore dyner.
Benedicite; An inch of the MS. broken away. dominu. .... Apponenda benedicat dei dextera. [In nomine patris &] filii & spiritus sancti / amen.
Shorte grace after dyner / & after soper / bothe.
Pro tali conuiuio benedicamus domino: Deo gracias. Mater, ora filium vt post hoc exilium nobis donet Mary, pray for us! gaudium sine fine. Aue maria: / Oremus. Meritis & precibus.
Grace affore soper.
Benedicite; dominus: Cenam sanctificet qui nobis omnia prebet: In nomine patris.
¶ Grace after soper.
Benedictus deus in donis suis: Et sanctus in omnibus operibus suis / Adiutorium nostrum in nomine domini: Blessed be the name of the Lord. Qui fecit celum et terram. Sit nomen domini benedictum / Ex hoc nunc, et vsque in seculum / Oremus: Meritis et precibus sue pie matris benedicat nos filius dei patris.
¶ In vigilia pasche.
Benedicite; dominus. Edent pauperes &c. Gloria Christ, have mercy upon us! patri, Sicut erat: kirieleyson. christeleyson. kyrieleyson. Pater noster: Et ne nos. Set libera. Oremus / Benedic domine: Iube domine benedicere / Cibo spiritualis alimonie & cetera / leccio / Si consurrexistis cum christo, Seek those things that are above. que sursum sunt, querite vbi christus est in dextera dei sedens.
post prandium.
Deus pacis & dileccionis: Memoriam fecit / Gloria
We give thee thanks, O Lord. patri Sicut erat; Agimus tibi gracias. Laudate dominum omnes gentes: Quoniam confirma[ta]: Gloria patri: Sicut erat. Dominus vobiscum: Et cum spiritu tuo. Oremus/ Pour into us thy Spirit, Spiritum in nobis, domine, tue caritatis infunde, vt quos sacramentis paschalibus saciasti: tua facias pietate concordes// through Jesus Christ our Lord. Per eundem dominum nostrum ihesum christum, filium tuum: qui tecum viuit & regnat in vnitate eiusdem spiritussancti, deus / per omnia secula seculorum. Amen.
¶ In die pasche.
Benedicite. dominus. Hec dies quam fecit dominus, exultemus & letemur in ea. Gloria patri. Sicut: kirieleyson. christeleyson. kyrieleyson: Pater noster / Bless us, O Lord! Et ne / Oremus. Benedic domine: Iube domine benedicere / Mense celestis Expurgate vetus MS. sermentum. fermentum Our passover is slain, even Christ. vt sitis noua conspersio, sicut estis asimi: Etenim pascha nostrum immolatus est christus, itaque epulemur in domino.
¶ post prandium.
Qui dat escam omni carni, confitemini deo celi. Tu autem: Laudate dominum. Quoniam confirmata / Gloria Of thy resurrection, Christ, the heavens and the earth are glad. patri. In resurreccione tua, christe. Celi & terra letentur / alleluia. Oremus. Spiritum in nobis &cetera. Per eundem: In vnitate eiusdem. Benedicamus domino, Thanks be to God! deo gracias / ¶ Eodem modo dicitur per totam ebdomadam. Retribuere.
Ante cenam.
Benedicite. dominus. cenam sanctificet qui nobis omnia prebet / In nomine patris & filii & spiritussancti: Amen.
¶ post cenam.
Hec dies / : / versus. In resurreccione tua, christe / Celi & terra letentur. alleluia. Dominus vobiscum: Let us bless the Lord! Et cum spiritu tuo. Spiritum in nobis: Benedicamus domino: Deo gracias.
Explicit.
Having thus given the Graces as they stand in the Manuscript, I add the scheme of them which Mr Bradshaw has had the kindness to draw out. He says, “Here is a case in which nothing but parallel arrangement can afford a clue to the apparent confusion. The people who used these services were so thoroughly accustomed to them, that a word or two was enough to remind them of what was to follow—sometimes a whole series of prayers, or verses and responds, or suffrages. If your object is to give people of the present day an idea of the meaning of these things, it is almost useless to print them straight as they are in the MS. Even as I have written them out, inserting nothing whatever except the names of the speakers in a bracket, you will perhaps not catch much of the thread. You may remember that at Trinity even now it takes two people to say what is substantially the same Grace as this.”
THE GRACE THAT SHULD BE SAID AFFORE METE ANDAFTER METE ALL THE TYMES IN THE YERE.1.1 | ON FISSHE DAYS.1.2 | IN VIGILIA PASCHE.1.3 | IN DIE PASCHE.1.4 |
(Sacerdos) Benedicite. | (Sacerdos) Benedicite. | (Sacerdos) Benedicite. | (Sacerdos) Benedicite. |
(Resp.) Dominus. | (Resp.) Dominus. | (Resp.) Dominus. | (Resp.) Dominus. |
(Psalm) Oculi omnium in te sperant, domine: et tu dasescam illorum in tempore oportuno. Aperis tu manum tuam: et imples omne animal benediccione. | (Psalm) Edent pauperes, et saturabuntur, et laudabuntdominum qui requirunt eum: vivent corda eorum in seculumseculi. | (Psalm) Edent pauperes .... | (Psalm) Hec dies quam fecit dominus: exultemus et letemurin ea. |
Gloria patri et filio: et spiritui sancto. | Gloria patri .... | Gloria patri .... | Gloria patri .... |
Sicut erat in principio, et nunc, et semper: in secula seculorum.Amen. | Sicut erat, &c. .... | Sicut erat .... | Sicut erat .... |
Kyrieleyson. Christeleyson. Kyrieleyson. | Kyrieleyson. Christeleyson. Kyrieleyson. | Kyrieleyson. Christeleyson. Kyrieleyson. | Kyrieleyson. Christeleyson. Kyrieleyson. |
Pater noster .... [i.e. the Lord’s prayer.] | Pater noster .... | Pater noster .... | Pater noster .... |
(Sacerdos) Et ne nos [inducas in tentationem.] | (Sacerdos) Et ne nos .... | (Sacerdos) Et ne nos .... | (Sacerdos) Et ne .... |
(Resp.) Sed libera .... | (Resp.) Sed libera .... | ||
(Sacerdos) Oremus. Benedic, domine, nos, et dona tua que de tua largitate sumussumpturi. Per [christum dominum nostrum.] | (Sacerdos) Oremus. Benedic domine .... | (Sacerdos) Oremus. Benedic domine .... | (Sacerdos) Oremus. Benedic domine nos .... |
| [Resp. Amen.] | |||
(Lector) Iube domine benedicere. | (Lector) Iube domine .... | (Lector) Iube domine benedicere. | (Lector) Iube domine benedicere. |
(Sacerdos) Mense celestis participes faciat nosrex eterne glorie. Amen. | (Sacerdos) Cibo spiritualis alimonie reficiat nos rexeterne glorie. Amen. | (Sacerdos) Cibo spiritualis alimonie, &c. | (Sacerdos) Mense celestis .... |
(Lectio) Deus caritas est, et qui manet in caritate, indeo manet, et deus in eo. Sit deus in nobis, et nos maneamus inipso. | *(Lectio) Gracia domini nostri ihesu christi, et caritas dei,et communicatio sancti spiritus, sit semper cum omnibus nobis. | (Leccio) Si consurrexistis cum christo, que sursum suntquerite, ubi christus est in dextera dei sedens. | (Lectio) Expurgate vetus fermentum, ut sitis novaconspersio sicut estis asimi: etenim pascha nostrum immolatus estchristus. Itaque epulemur in domino. |
(Resp.) Amen. | (Resp.) Amen. | [Resp. Amen.] | [Resp. Amen.] |
* And in lent leve ‘Gracia Domini,’ and say: (Lectio) Frange esurienti panem tuum, et egenos vagosque inducin domum tuam; cum videris nudum, operi eum, et carnem tuam nedespexeris. Ait dominus omnipotens. [Resp. Amen.] | |||
| POST PRANDIUM. 2.1 | [On Fish Days.] GRACE AFTER-DYNER. 2.2 | [On Easter Eve.] POST PRANDIUM. 2.3 | [On Easter Day.] POST PRANDIUM. 2.4 |
| (Sacerdos) Deus pacis et dileccionis maneat semper nobiscum. Tu autem domine, miserere nostri. | (Sacerdos) Deus pacis .... | (Sacerdos) Deus pacis et dileccionis.... | (Sacerdos) Qui dat escam omni carni: confitemini deo celi. Tu autem .... |
| (Resp.) Deo gracias. | [Resp. Deo gracias.] | ||
| (Psalm) Confiteantur tibi, domine, omnia tua: et sancti tui benedicant tibi. | (Psalm) [Memoriam] fecit mirabilium suorum misericors, et miserator dominus: escam dedit timentibus se. | (Psalm) Memoriam fecit.... | .... |
| Gloria [patri] .... | Gloria .... Sic[ut erat .... (an inch of the MS. broken away.) ....] | Gloria.... Sicut erat.... | |
| (Capitulum) Agimus tibi gracias, omnipotens deus, pro universis beneficiis tuis, qui vivis et regnas deus per omnia secula seculorum. amen. | (Capitulum) Agimus tibi gracias .... | .... | |
| (Psalm) Laudate dominum omnes gentes: laudate eum omnes populi. | (Psalm) Laudate dominum omnes gentes.... | (Psalm) Laudate dominum.... | |
| Quoniam confirmata est super nos misericordia ejus: et veritas domini manet in eternum. | Quoniam confirmata.... | Quoniam confirmata.... | |
| Gloria patri .... | Gloria patri.... | Gloria patri.... | |
| Sicut erat .... | Sicut erat.... | ||
| Kyrieleyson. Christeleyson. Kyrieleyson. | .... | .... | |
| Pater noster .... | .... | .... | |
| (Sacerdos) Et ne nos .... | .... | .... | |
| (Resp.) Sed libera .... | |||
| (Sacerdos) Dispersit, dedit pauperibus: | .... | (Sacerdos) In resurrectione tua, Christe: | |
| (Resp.) Iustitia ejus manet in seculum seculi. | (Resp.) Celi et terra letentur. alleluia. | ||
| (Sacerdos) Benedicam dominum in omni tempore: | |||
| (Resp.) Semper laus ejus in ore meo. | |||
| (Sacerdos) In domino laudabitur anima mea: | |||
| (Resp.) Audiant mansueti, et letentur. | |||
| (Sacerdos) Magnificate dominum mecum: | |||
| (Resp.) Et exaltemus nomen ejus in id ipsum. |
| [After Dinner.]3.1 | [On Fish Days.]3.2 | [On Easter Eve.]3.3 | [On Easter Day.]3.4 |
(Sacerdos) Sit nomen domini benedictum: | [Blank.] | ||
(Resp.) Ex hoc nunc, et usque in seculum. | |||
| .... | |||
(Sacerdos) Oremus. | (Sacerdos) Oremus. | (Sacerdos) Oremus. | |
Retribuere dignare, domine deus, omnibus nobis bona facientibus,propter nomen sanctum tuum, vitam eternam. amen. | Spiritum in nobis, domine, tue caritatis infunde, ut quossacramentis paschalibus saciasti, tua facias pietate concordes. Pereundem dominum nostrum ihesum christum, filium tuum, qui tecum vivitet regnat in unitate ejusdem spiritus sancti, deus per omniasecula seculorum. amen. | Spiritum in nobis, &c. Per eundem &c., inunitate.... | |
(Sacerdos) Benedicamus domino: | .... | (Sacerdos) Benedicamus domino: | |
(Resp.) Deo gracias. | (Resp.) Deo gracias. | ||
| Et eodem modo dicitur per totam ebdomadam. | |||
| Retribuere.... | |||
| .... | |||
(Antiphona de sancta maria.) | |||
Ave regina celorum Mater regis angelorum O maria flos verginum Velut rosa vel lilium Funde preces ad filium Pro salute fidelium. | |||
(Vers.) Ave Maria.... | |||
(Oratio) Meritis et precibus sue pie matris, benedicat nosfilius dei patris. amen. | |||
SHORT GRACE AFFORE DYNER.4.1 | [On Fish Days.]4.2 | [On Easter Eve.]4.3 | [On Easter Day.]4.4 |
(Sacerdos) Benedicite. | [Blank.] | [Blank.] | [Blank.] |
(Resp.) Dominus. | |||
(Sacerdos) ... apponenda benedicat dei dextera ... [Innomine patris et] filii et spiritus sancti. amen. | |||
SHORTE GRACE AFTER DYNER & AFTER SOPERBOTHE. | |||
(Sacerdos) Pro tali convivio benedicamus domino. | |||
(Resp.) Deo gracias. | |||
(Antiphona de sancta maria) | |||
Mater ora filium Ut post hoc exilium Nobis donet gaudium Sine fine. | |||
(Vers.) Ave Maria .... | |||
(Sacerdos) Oremus | |||
Meritis et precibus.... | |||
GRACE AFFORE SOPER.5.1 | [On Fish Days.]5.2 | [On Easter Eve.]5.3 | [On Easter Day.]5.4 ANTE CENAM. |
(Sacerdos) Benedicite. | [Blank.] | [Blank.] | (Sacerdos) Benedicite. |
(Resp.) Dominus. | (Resp.) Dominus. | ||
(Sacerdos) Cenam sanctificet qui nobis omnia prebet. Innomine patris .... | (Sacerdos) Cenam sanctificet qui nobis omnia prebet. Innomine patris, et filii, et spiritus sancti. amen. | ||
GRACE AFTER SOPER. | POST CENAM. | ||
(Sacerdos) Hec dies .... | |||
(Sacerdos) Benedictus deus in donis suis: | (Sacerdos) In resurrectione tua, christe: | ||
(Resp.) Et sanctus in omnibus operibus suis. | (Resp.) Celi et terra letentur. alleluia. | ||
(Sacerdos) Adjutorium nostrum in nomine domini: | |||
(Resp.) Qui fecit celum et terram. | |||
(Sacerdos) Sit nomen domini benedictum: | |||
(Resp.) Ex hoc nunc et usque in seculum. | |||
| .... | (Sacerdos) Dominus vobiscum: | ||
(Resp.) Et cum spiritu tuo. | |||
(Sacerdos) Oremus. Meritis et precibus sue pie matris, benedicat nos filius deipatris. | (Sacerdos.) Spiritum in nobis.... | ||
(Sacerdos) Benedicamus domino: | |||
(Resp.) Deo gracias. | |||
| EXPLICIT. |
SCHEME OF THE LATIN GRACES.
| Common Days. | Fast Days. | Easter Eve. | Easter Day. | ||
| Before dinner | 1.1 A | 1.2 D | 1.3 H | 1.4 L | Before dinner |
| After dinner | 2.1 B | 2.2 E | 2.3 I | 2.4 M | After dinner |
3.1 C | 3.2 blank | 3.3 K | 3.4 N | ||
| Short Graces | 4.1 F | 4.2 blank | 4.3 blank | 4.4 blank | Short Graces for either dinner or supper |
| Before and after supper | 5.1 G | 5.2 blank | 5.3 blank | 5.4 O | Before and after supper |
| Common Days. | Fast Days. | Easter Eve. | Easter Day. |
The alphabetical order is that in which the matter is found written in the manuscript.
Henry Bradshaw.
[From MS. Bodl. 832, leaf 174.]
[The Rev. J. R. Lumby has kindly sent me the following amusing ‘lesson of wysedome’ to ‘all maner chyldryn’, signed Symon, which he found in the Bodleian. Mr G. Parker has read the proof with the MS. Lydgate sinned against most of its precepts. It makes the rod the great persuader to learning and gentleness.]
Children, attend.
All maner chyldryn, ye lyſten & lere
A leſſon of wyſedome þat ys wryte here!
My chyld, y rede þe be wys, and take hede of þis ryme!
Old men yn prouerbe ſayde by old tyme
Than to be vntaught, and ſo be lore.’[1]
The chyld þat hath hys wyll alway
Shal thryve late, y thei[2] wel ſay,
And þer-for euery gode mannys chyld
That is to wanton and to wyld,
Lerne wel this leſſon for ſertayn,
That thou may be þe beter man.
Chyld, y warne þee yn al wyſe
That þu tel trowth & make no lyes.
Chyld, be not froward, be not prowde,
But hold vp þy hedde & ſpeke a-lowde;
And when eny man ſpekyth to the,
Do of þy hode and bow thy kne,
And wayſch thy handes & þy face,
And be curteys yn euery place.
And where þou comyſt, with gode chere
In halle or bowre, bydde “god be here!”
Loke þou caſt to no mannes dogge,
With ſtaff ne ſtone at hors ne hogge;
Loke þat þou not ſcorne ne iape
Noþer with man, maydyn, ne ape;
Lete no man of þee make playnt;
Swere þou not by god noþer by ſaynt.
Loke þou be curteys ſtondyng at mete;
And þat men ȝeuyth þee, þou take & ete;
And loke that þou nother crye ne crave,
And ſay “that and that wold y have;”
But ſtond þou ſtylle be-fore þe borde,
And loke þou ſpeke no lowde worde.
And, chyld, wyrſhep thy fader and thy moder,
And loke þat þou greve noþer on ne oþer,
But euer among þou ſhalt knele adowne,
And aſke here bleſſyng and here beneſowne.
And, chyld, kepe thy cloþes fayre & clene,
And lete no fowle fylth on hem be ſene.
Chyld, clem þou not ouer hows ne walle
For no frute[3], bryddes, ne balle;
And, chyld, caſt no ſtonys ouer men hows,
Ne caſt no ſtonys at no glas wyndowys;
Ne make no crying, yapis, ne playes,
In holy chyrche on holy dayes.
And, chyld, y warne þee of anoþer thynge,
Kepe þee fro many wordes and yangelyng.
And, chyld, whan þou goſt to play,
Loke þou come home by lyght of day.
And, chyld, I warne the of a-noþer mater,
Loke þou kepe þee wel fro fyre and water;
And be ware and wyſe how þat þou lokys
Ouer any brynk, welle, or brokys;
And when þou ſtondyſt at any ſchate[4],
By ware and wyſe þat þou cacche no ſtake,
For meny chyld with-out drede
Ys dede or dyſſeyuyd throw ywell hede.
Chyld, kepe thy boke, cappe, and glouys,
And al thyng þat þee behouys;
And but þou do, þou ſhat fare the wors,
And þer-to be bete on þe bare ers.
Chyld, be þou lyer noþer no theffe;
Be þou no mecher[5] for myſcheffe.
Chyld, make þou no mowys ne knakkes
Be-fore no men, ne by-hynd here bakkes,
But be of fayre ſemelaunt and contenaunce,
For by fayre manerys men may þee a-vaunce.
Chyld whan þou goſt yn eny ſtrete,
Iff þou eny gode man or woman mete,
Avale thy hode to hym or to here,
And bydde, “god ſpede dame or ſere!”
And be they ſmalle or grete,
This leſſon þat þou not for-gete,--
For hyt is ſemely to euery mannys chylde,--
And namely to clerkes to be meke & mylde.
And, chyld, ryſe by tyme and go to ſcole,
And fare not as Wanton fole,
And lerne as faſt as þou may and can,
For owre byſchop is an old man,
And þer-for þou moſt lerne faſt
Iff þou wolt be byſſhop when he is paſt.
Chyld, y bydde þe on my bleſſyng
That þou for-ȝete nat þis for no thyng,
But þou loke, hold hyt wel on þy mynde,
For þe beſt þu ſhalt hyt fynde;
For, as þe wyſe man ſayth and preuyth,
A leve chyld, lore he be-houyth;
And as men ſayth þat ben leryd,
He hatyth þe chyld þat ſparyth þe rodde;
And as þe wyſe man ſayth yn his boke
Off prouerbis and wyſedomes, ho wol loke,
Vnder a man that ſhold werre wynne,
Ryȝt ſo a ȝerde may make a chyld
To lerne welle hys leſſon, and to be myld.”
Lo, chyldryn, here may ȝe al here and ſe
How al chyldryn chaſtyd ſhold be;
And þerfor, chyldere, loke þat ye do well,
And no harde betyng ſhall ye be-falle:
Thys may ȝe al be ryght gode men.
God graunt yow grace ſo to preſerue yow.
Amen!
Symon.
[1.] Compare “Better vnfedde then vntaughte” in Seager’s Schoole of Vertue, above, p. 236, l. 725.
[2.] thee
[3.] Cp. Lydgate’s Tricks at School, Forewords, p. xliv.
[4.] ? meaning. Skathie, a fence. Jamieson. Skaith, hurt, harm. Halliwell.
[5.] A mychare seems to denote properly a sneaking thief. Way. Prompt., p. 336. Mychare, a covetous, sordid fellow. Jamieson. Fr. pleure-pain: m. A niggardlie wretch; a puling micher or miser. Cotgrave.
OF ABOUT 1500 A.D.
(From the Balliol MS. 354, ffl ij C xxx.)
[As old Symon talks of the rod (p. 383-4, ll. 62, 90), as Caxton in his Book of Curtesye promises his ‘lytyl John’ a breechless feast, or as the Oriel MS. reads it, a ‘byrchely’ one,[1] & as the Forewords have shown that young people did get floggings in olden time, it may be as well to give here the sketch of a boy flea-bitten, no doubt, with little bobs of hazel twigs, that Richard Hill has preserved for us. Boys of the present generation happily don’t know the sensation of unwelcome warmth that a sound flogging produced, and how after it one had to sit on the bottom of one’s spine on the edge of the hard form, in the position recommended at College for getting well forward in rowing. But they may rest assured that if their lot had fallen on a birching school, they’d have heartily joined the school-boy of 1500 in wishing his and their masters at the devil, even though they as truant boys had been ‘milking ducks, as their mothers bade them.’]
hay! hay! by this day!
what avayleth it me thowgh I say nay?
¶ I wold ffayñ be a clarke;
but yet hit is a strange werke;[2]
the byrchyñ twyggis be so sharpe,
hit makith me haue a faynt harte.
what avaylith it me thowgh I say nay?
¶ On monday in the mornyng whañ I shall rise
at vj. of the clok,[3] hyt is the gise
to go to skole without a-vise
I had lever go xxti myle twyse!
what avaylith it me thowgh I say nay?
¶ My master lokith as he were madde:
“wher hast thou be, thow sory ladde?”
“Milked dukkis, my moder badde:”
hit was no mervayle thow I were sadde.
what vaylith it me thowgh I say nay?
¶ My master pepered my ars with well good spede:
hit was worse thañ ffynkll sede;
he wold not leve till it did blede.
Myche sorow haue be for his dede!
what vaylith it me thowgh I say nay?
¶ I wold my master were a watt[4]
& my boke a wyld Catt,
& a brase of grehowndis in his toppe:
I wold be glade for to se that!
what vayleth it me thowgh I say nay?
¶ I wold my master were an hare,
& all his bokis howndis were,
& I my self a Ioly hontere:
to blowe my horñ I wold not spare!
ffor if he were dede I wold not care.
what vaylith me thowgh I say nay?
Explicit.
[1.] See Caxton’s Book of Curtesye, in the Society’s Extra Series, 1868.
[2.] Compare the very curious song on the difficulty of learning singing, in Reliquiæ Antiquæ, i. 291, from Arundel MS. 292, leaf 71, back.
[3.] See Rhodes, p. 72, l. 61; and Seager, p. 226, l. 58.
[4.] a hare.
[Printed also in Reliquiæ Antiquæ, i. 116, ‘From MS. Sloane, No. 1584, of the beginning of the sixteenth century, or latter part of the fifteenth, fol. 33ro., written in Lincolnshire or Nottinghamshire, perhaps, to judge by the mention of persons and places, in the neighbourhood of Grantham or Newark.’ J. O. Halliwell.]
Ante ffinem termini Baculus portamus,
Caput hustiarii ffrangere debemus;
Si preceptor nos petit quo debemus Ire,
Breuiter respondemus, “non est tibi scire.”
O pro nobilis docter, Now we youe pray,
Vt velitis concedere to gyff hus leff to play.
Nunc proponimus Ire, without any ney,
Scolam dissolvere; I tell itt youe in fey,
Sicut istud festum, merth-is for to make,
Accipimus nostram diem, owr leve for to take.
Post natale festum, full sor shall we qwake,
Quum nos Revenimus, latens for to make.
Ergo nos Rogamus, hartly and holle,
Vt isto die possimus, to brek upe the scole.
Non minus hic peccat qui sensum condit in agro,
Quam qui doctrinam Claudet in ore suo.
[Balliol MS. 354, ffl ij C xij, or leaf 228.]
|
Caput Apri Refero, Resonens laudes domino. | fote[1] |
The boris hed In hondis I brynge
with garlondis gay & byrdis syngynge;
I pray you all helpe me to synge,
Qui estis in conviuio.
The boris hede, I vnderstond,
ys cheffe seruyce in all this londe:
wher-so-ever it may he fonde,
Seruitur cum sinapio.
The boris hede, I dare well say,
anon after the xijth day
he taketh his leve & goth a-way,
Exiuit tunc de patria.
See other carols on the Boar’s Head, in Songs and Carols, Percy Soc., p. 42, 25; Ritson’s Ancient Songs; Sandys’s Carols, and Christmastide, p. 231, from Ritson,—a different version of the present carol,—&c.
[1.] I suppose this means the foot, the burden.