In the Anturs of Arthur at the Tarnewathelan, st. 37, we read that
'Thre soppus of demayn [i. e. paindemayn]
Wos broght to Sir Gaua[y]n
For to comford his brayne.'
And in MS. Harl. 279, fol. 10, we have the necessary instruction for the making of these sops. 'Take mylke and boyle it, and thanne tak yolkys of eyroun [eggs], ytryid [separated] fro the whyte, and hete it, but let it nowt boyle, and stere it wyl tyl it be somwhat thikke; thenne cast therto salt and sugre, and kytte [cut] fayre paynemaynnys in round soppys, and caste the soppys theron, and serve it forth for a potage.'—Way, in Promptorium Parvulorum, p. 378. The F. name is soupe au vin. See also Ducange, s. v. Merus.
335. wone, wont, custom; A. S. wuna, ge-wuna.
delyt, delight; the mod. E. word is misspelt; delite would be better.
336. 'A very son of Epicurus.' Alluding to the famous Greek philosopher [died B. C. 270], the author of the Epicurean philosophy, which assumed pleasure to be the highest good. Chaucer here follows Boethius, bk. iii. pr. 2. 54: 'The whiche delyt only considerede Epicurus, and iuged and establisshed that delyt is the sovereyn good.' Cf. Troil. iii. 1691, v. 763; also E. 2021.
340. 'St. Julian was eminent for providing his votaries with good lodgings and accommodation of all sorts. [See Chambers' Book of Days, ii. 388.] In the title of his legend, Bodl. MS. 1596, fol. 4, he is called "St. Julian the gode herberjour" (St. Julian the good harbourer).'—Tyrwhitt. His day is Jan. 9. See the Lives of Saints, ed. Horstmann (E. E. T. S.); also Gesta Romanorum, ed. Swan, tale 18; Mrs. Jameson, Sacred and Leg. Art, ii. 393.
341. after oon, according to one invariable standard; 'up to the mark'; cf. A. 1781, and the note. A description of a Franklin's feast is given in the Babees Book, ed. Furnivall, p. 170.