A Pike, first a Hurling pick, then a Pickerel, then a Pike, then a Luce or Lucie.
A Smelt or Sparling, first a Sprat, then a small Sparling, then a Sparling.
A Codd, first a Whiting, then a Codling, then a Codd.
A Lamprey, first a Lampron Grigg, then a Lampret, then a Lamprell, then a Lamprey.
A Lampron, first a Barle, than a Barling, then a Lamprell, and then a Lamprey or Lampron.
A Crevice, first a Spron Frey, then a Shrimp, then a Sprawn, and when it is large, then called a Crevice.
The curious Burlesques, pp. 81-2, 85-6, vol. 1 of Reliquiæ Antiquæ, contain a great many names of fish.
[l. 631.] Pasty is paste rouled broad, and the Meat being laid in Order on it, it is turned over, and made up on three sides, with garnishes about. R. Holme.
[l. 634, note.] Galingale. Harman (ed. Strother, 1727) notices three varieties, Cyperus rotundus, round Galingal; Galanga major, Galingal; Galanga minor, lesser Galingal.
Gallinga, Lat. Galanga, says Bp Percy, is the root of a grassy-leaved plant brought from the East Indies, of an aromatic smell and hot biting bitterish Taste, anciently used among other Spices, but now almost laid aside. Lewis, Mat. Med. p. 286. See Mr Way’s note 4 in Pr. Parv. p. 185.