1790. Here the monosyllabic pp. born takes a final e in the definite form, as noticed by Prof. Child; see Ellis, E. E. Pronunc. p. 350, § 32. Cf. her dreint-e lord, Gower, C. A., ii. 105; and see B. 69.
1793. From Boethius, lib. iii. pr. 5:—'Quae uero pestis efficacior ad nocendum, quàm familiaris inimicus?' See vol. ii. p. 63.
1795. his ark diurne, the daily arc of his apparent motion. See Chaucer on the Astrolabe, pt. ii. § 7:—'To knowe the arch of the day'; or, as in l. 7 of the same:—'tak ther thyn ark of the day.'
1797. On thorisonte, upon the horizon; i. e. the time was come for the sun to descend below it.
that latitude; because the apparent motion of the sun depends upon the latitude as well as upon the day of the year; cf. the Treatise on the Astrolabe, pt. ii. § 13.
1799. hemisperie, the hemisphere above the horizon; see the Treatise on the Astrolabe, pt. i. § 18.
1807. ipocras, the usual medieval spelling of Hippocrates; but the name is here given to a prepared drink. Halliwell (s. v. Hippocras) defines it as 'a beverage composed of wine, with spices and sugar, strained through a cloth. It is said to have taken its name from Hippocrates' sleeve, the term [which] apothecaries gave to a strainer.' Long and elaborate recipes for it exist, and may be found in the Babees Book, ed. Furnivall, pp. 125 and 267; and in Halliwell's Dictionary, s. v. ipocras. The shortest is that in Arnold's Chronicle:—'Take a quarte of red wyne, an ounce of synamon, and halfe an unce of gynger; a quarter of an ounce of greynes [i. e. cardamoms], and longe peper, and half a pounde of suger; and brose [bruise] all this, and than put them in a bage of wullen clothe, made therefore [i. e. for the purpose], with the wyne; and lete it hange over a vessel, tyll the wyne be rune thorowe.' All the recipes insist upon the straining, and some direct the use of as many as six straining-bags. See Our English Home, p. 83.
clarree, clarified wine; see note to A. 1471.
vernage, a sweet wine, sometimes red, but more often white; 'grown in Tuscany, and other parts of Italy, and [it] derived its name from the thick-skinned grape, vernaccia (corresponding with the vinaciola of the ancients), that was used in the preparation of it. The wine known as vernaccia in Tuscany was always of a white or golden colour. See Bacci, Nat. Vinor. Hist., pp. 20, 62.'—Henderson, Hist. of Ancient and Modern Wines, 1824; quoted in the Babees Book, ed. Furnivall, p. 203. Florio's Ital. Dict. gives:—'Vernaccia, a kinde of strong wine like malmesie or muskadine, or bastard wine.' Chaucer speaks of it again, in conjunction with malvesye; see B. 1261. For other notices of it, see Babees Book, pp. 125, 267, and the Glossary; Halliwell, s. v. Piment; Gower, C. A., iii. 8; Squyer of Lowe Degree, l. 754. The derivation, sometimes given, of vernage from Verona, is clearly wrong.