[350] Ambergrease was formerly an ingredient used in heightening sauces. So in Milton's "Paradise Regained," book ii. l. 344—
"In pastry built, or from the spit, or boil'd,
Gris amber steam'd."—Steevens.
On this passage Dr Newton observes, that "ambergris, or grey amber, is esteemed the best, and used in perfumes and cordials." A curious lady communicated the following remarks upon this passage to Mr Peck, which we will here transcribe: "Grey amber is the amber our author here speaks of, and melts like butter. It was formerly a main ingredient in every concert for a banquet—viz., to fume the meat with, and that whether boiled, roasted, or baked; laid often on the top of a baked pudding; which last I have eat of at an old courtier's table. And I remember, in our old chronicle there is much complaint of the nobilities being made sick, at Cardinal Wolsey's banquets, with rich scented cates and dishes most costly dressed with ambergris. I also recollect I once saw a little book writ by a gentlewoman of Queen Elizabeth's Court, where ambergris is mentioned as the haut-gout of that age." So far this curious lady; and Beaumont and Fletcher, in the "Custom of the Country," act iii. sc. 2—
"Be sure
The wines be lusty, high, and full of spirit,
And amber'd all."
It appears also to have been esteemed a restorative, being mentioned, with other things used for that purpose, in Marston's "Fawne," act ii. sc. 1. See also Surflet's Translation of Laurentius's "Discourse of Old Age, &c.," 1599, p. 194.
[351] [Or Sellenger's Round. See Chappell's "Popular Music," pp. 69, 70.]
[352] See Homer's "Iliad," viii:—
Σειρὴν χρυσείην ἐξ οὐρανόθεν κρεμασάντες, &c.
—Steevens.
[353] [Mr. Collier's addition.]