“Non comedas crustam, colorem quia gignit adustam ... the Authour in this Text warneth vs, to beware of crusts eating, because they ingender a-dust cholor, or melancholly humours, by reason that they bee burned and dry. And therefore great estates the which be [orig. the] chollerick of nature, cause the crustes aboue and beneath to be chipped away; wherfore the pith or crumme should be chosen, the which is of a greater nourishment then the crust.” Regimen Sanitatis Salerni, ed. 1634, p. 71. Fr. chapplis, bread-chippings. Cotgrave. [Corrigenda]
[l. 52.] Trencher. The College servant ‘Scrape Trencher,’ R. Holme, Bk. III., Chap. iv., p. 099 [199], notes the change of material from bread to wood. [Corrigenda]
[l. 56.] Trencher bread. Item that the Trencher Brede be maid of the Meale as it cummyth frome the Milne. Percy Household Book, p. 58.
[l. 66.] Cannell, a Spout, a tap, a cocke in a conduit. Epistomium. Vne canelle, vn robinet. Baret.
[l. 68.] Faucet. Also he [the yeoman of the Butler of Ale] asketh allowaunce for tubbys, treyes, and faucettes, occupied all the yeare before. H. Ord. p. 77.
[l. 74.] Figs. A. Borde, Introduction, assigns the gathering of figs to “the Mores whych do dwel in Barbary,” ... “and christen men do by them, & they wil be diligent and wyl do al maner of seruice, but they be set most comonli to vile things; they be called slaues, thei do gader grapes and fygges, and with some of the fygges they wyl wip ther tayle, & put them in the frayle.” Figs he mentions under Judæa. “Iury is called ye lande of Iude, it is a noble countre of ryches, plenty of wine & corne ... Figges and Raysions, & all other frutes.” In his Regyment, fol. M. iii., Borde says of ‘Fygges ... They doth stere a man to veneryous actes, for they doth auge and increase the seede of generacion. And also they doth prouoke a man to sweate: wherfore they doth ingendre lyce.’
[ll. 74-95.] Chese. ‘there is iiij. sortes of Chese, which is to say, grene Chese, softe chese, harde chese, or spermyse. Grene chese is not called grene by ye reason of colour, but for ye newnes of it, for the whay is not half pressed out of it, and in operacion it is colde and moyste. Softe chese not to new nor to olde, is best, for in operacion it is hote and moyste.
Harde chese is hote and drye, and euyll to dygest. Spermyse is a Chese the whiche is made with curdes and with the Iuce of herbes.... Yet besydes these .iiij natures of chese, there is a chese called a Irweue [rewene, ed. 1567] chese, the whiche, if it be well ordered, doth passe all other cheses, none excesse taken.’ A. Borde, Reg. fol. I. i. See [note on l. 85].
[l. 77.] In his chapter Of Prunes and Damysens, Andrew Borde says, Syxe or seuen Damysens eaten before dyner, be good to prouoke a mannes appetyde; they doth mollyfie the bely, and be abstersyue, the skynne and the stones must be ablated and cast away, and not vsed. Regyment, N. i. b. [Corrigenda]
[l. 78], [83]. The Bill-berry or Windberry, R. Holme, Bk. II., p. 52, col. 1; p. 79, col. 1; three Wharl Berries or Bill-Berries ... They are termed Whortle Berries or Wind Berries, p. 81, col. 2. § xxviii. See the prose Burlesques, Reliq. Antiq., v. 1, p. 82. Why hopes thu nott for sothe that ther stode wonus a coke on Seynt Pale stepull toppe, and drewe up the strapuls of his brech. How preves thu that? Be all the .iiij. doctors of Wynbere hylles, that is to saye, Vertas, Gadatryme, Trumpas, and Dadyltrymsert.