Cookery.
Coquinaria.
| The Yeoman of the Larder, 1. bringeth forth Provision, 2. out of the Larder, 3. | Promus Condus, 1. profert Obsonia, 2. è Penu, 3. |
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The Cook, 4. taketh them and maketh several Meats. | Coquus, 4. accipit ea & coquit varia Esculenta. |
| He first pulleth off the Feathers and draweth the Gutts out of the Birds, 5. | Prius deplumat, & exenterat Aves, 5. |
| He scaleth and splitteth Fish, 6. | Desquamat & exdorsuat Pisces, 6. |
| He draweth some flesh with Lard, by means of a Larding-needle, 7. | Trajectat quasdem carnes Lardo, ope Creacentri, 7. |
| He caseth Hares, 8. then he boileth them in Pots, 9. and Kettles, 10. on the Hearth, 11. and scummeth them with a Scummer, 12. | Lepores, 8. exuit, tum elixat Ollis, 9. & Cacabis, 10. in Foco, 11. & despumat Lingula, 12. |
| He seasoneth things that are boyled with Spices, which he poundeth with a Pestil, 14. in a Morter, 13. or grateth with a Grater, 15. | Condit elixata, Aromatibus, quæ comminuit Pistillo, 14. in Mortario, 13. aut terit Radulâ, 15. |
| He roasteth some on Spits, 16. and with a Jack, 17. or upon a Grid-iron, 18. | Quædam assat Verubus, 16. & Automato, 17. vel super Craticulum, 18. |
| Or fryeth them in a Frying-pan, 19. upon a Brand-iron, 20. | Vel frigit Sartagine, 19. super Tripodem, 20. |
| Kitchen utensils besides are, a Coal-rake, 21. a Chafing-dish, 22. a Trey, 23. (in which Dishes, 24. and Platters, 25. are washed), a pair of Tongs, 26. a Shredding-knife, 27. a Colander, 28. a Basket, 29. and a Besom, 30. | Vasa Coquinaria præterea sunt, Rutabulum, 21. Foculus (Ignitabulum), 22. Trua, 23. (in quà Catini, 24. & Patinæ, 25. eluuntur) Forceps, 26. Culter incisorius, 27. Qualus, 28. Corbis, 29. & Scopa, 30. |
[ LVI.]
The Vintage.
Vindemia.
| Wine groweth in the Vine-yard, 1. where Vines are propagated and tyed with Twigs to Trees, 2. or to Props, 3. or Frames, 4. | Vinum crescit in Vinea, 1. ubi Vites propagantur, & alligantur viminibus ad Arbores, 2. vel ad Palos (ridicas), 3. vel ad Juga, 4 |
| When the time of Grape-gathering is come, they cut off the Bunches, and carry them in Measures of three Bushels, 5. and throw them into a Vat, 6. and tread them with their Feet, 7. or stamp them with a Wooden-Pestil, 8. and squeeze out the juice in a Wine-press, 9. which is called Must, 11. and being received in a great Tub, 10. it is poured into Hogsheads, 12. it is stopped up, 15. and being laid close in Cellars upon Settles, 14. it becometh Wine. | Cùm tempus vindemiandi adest, abscindunt Botros, & comportant Trimodiis, 5. conjiciuntque in Lacum, 6. calcant Pedibus, 7. aut tundunt Ligneo Pilo, 8. & exprimunt succum Torculari, 9. qui dicitur Mustum, 11. & exceptum Orcâ, 10. infunditur Vasis (Doliis), 12. operculatur, 15. & abditum in Cellis, super Cantherios, 14. abit in Vinum. |
| It is drawn out of the Hogshead, with a Cock, 13. or Faucet, 16. (in which is a Spigot) the Vessel being unbunged. | Promitur e Dolio Siphone, 13. aut Tubulo, 16. (in quo est Epistomium) Vase relito. |