[7.] I have put figures before the motions in the dress and undress drills, for they reminded me so of “Manual and Platoon: by numbers.”
[8.] Mr Way says that the planere, l. 58, is an article new to antiquarians.
[9.] Randle Holme’s tortoise and snails, in No. 12 of his Second Course, Bk. III., p. 60, col. 1, are stranger still. “Tortoise need not seem strange to an alderman who eats turtle, nor to a West Indian who eats terrapin. Nor should snails, at least to the city of Paris, which devours myriads, nor of Ulm, which breeds millions for the table. Tortoises are good; snails excellent.” Henry H. Gibbs.
[10.] “It is nought all good to the goost that the gut asketh” we may well say with William who wrote Piers Ploughmon, v. 1, p. 17, l. 533-4, after reading the lists of things eatable, and dishes, in Russell’s pages. The later feeds that Phylotheus Physiologus exclaims against* are nothing to them: “What an Hodg-potch do most that have Abilities make in their Stomachs, which must wonderfully oppress and distract Nature: For if you should take Flesh of various sorts, Fish of as many, Cabbages, Parsnops, Potatoes, Mustard, Butter, Cheese, a Pudden that contains more then ten several Ingredents, Tarts, Sweet-meats, Custards, and add to these Churries, Plums, Currans, Apples, Capers, Olives, Anchovies, Mangoes, Caveare, &c., and jumble them altogether into one Mass, what Eye would not loath, what Stomach not abhor such a Gallemaufrey? yet this is done every Day, and counted Gallent Entertainment.”
* Monthly Observations for the preserving of Health, 1686, p. 20-1.
[11.] See descriptions of a dinner in Parker’s Domestic Architecture of the Middle Ages, iii. 74-87 (with a good cut of the Cupboard, Dais, &c.), and in Wright’s Domestic Manners and Customs. Russell’s description of the Franklin’s dinner, l. 795-818, should be noted for the sake of Chaucer’s Franklin, and we may also notice that Russell orders butter and fruits to be served on an empty stomach before dinner, l. 77, as a whet to the appetite. Modus Cenandi serves potage first, and keeps the fruits, with the spices and biscuits, for dessert.
[12.] The extracts from Bulleyn, Borde, Vaughan, and Harington are in the nature of notes, but their length gave one the excuse of printing them in bigger type as parts of a Text. In the same way I should have treated the many extracts from Laurens Andrewe, had I not wanted them intermixed with the other notes, and been also afraid of swelling this book to an unwieldy size.
[13.] The Termes of a Kerver so common in MSS. are added, p. 151, and the subsequent arrangement of the modes of carving the birds under these Termes, p. 161-3. The Easter-Day feast (p. 162) is also new, the bit why the heads of pheasants, partridges, &c., are unwholesome—’for they ete in theyr degrees foule thynges, as wormes, todes, and other suche,’ p. 165-6—and several other pieces.
[14.] do the, l. 115, is clothe in the MS.; grayne, l. 576 (see too ll. 589, 597,) is grayue, Scotch greive, A.S. gerefa, a kind of bailiff; resceyne, ll. 547, 575, is resceyue, receive; &c.
[15.] This is doubtless a different book from Hugh Rhodes’s Booke of Nurture & Schoole of Good Manners, p. 71, below.