[227.] Spurlings are but broad Sprats, taken chiefly upon our Northern coast; which being drest and pickled as Anchovaes be in Provence, rather surpass them than come behind them in taste and goodness. . . As for Red Sprats and Spurlings, I vouchsafe them not the name of any wholesome nourishment, or rather of no nourishment at all; commending them for nothing, but that they are bawdes to enforce appetite, and serve well the poor mans turn to quench hunger. Muffett, p. 169.
[228.] A Whiting, a Merling, Fr. Merlan. ‘Merling: A Stock-fish, or Marling, else Merling; in Latine Marlanus and Marlangus.’ R. Holme, p. 333, col. 1.
[229.] After searching all the Dictionaries and Glossaries I could get hold of in the Museum for this Torrentyne, which was the plague of my life for six weeks, I had recourse to Dr Günther. He searched Rondelet and Belon in vain for the word, and then suggested Aldrovandi as the last resource. In the De Piscibus, Lib. V., I accordingly found (where he treats of Trout), “Scoppa, grammaticus Italus, Torentinam nominat, rectius Torrentinam vocaturus, à torrentibus nimirum: in his n[ominatim] & riuis montanis abundat.” (ed. 1644, cum indice copiosissimo.)
[230.] Whales flesh is the hardest of all other, and unusuall to be eaten of our Countrymen, no not when they are very young and tenderest; yet the livers of Whales, Sturgeons, and Dolphins smell like violets, taste most pleasantly being salted, and give competent nourishment, as Cardan writeth. Muffett, p. 173, ed. Bennet, 1655.
[231.] See the recipe in Liber Cure Cocorum, p. 30; and Felettes in Galentyne, H. Ord. p. 433.
[232.] Veriuse, or sause made of grapes not full ripe, Ompharium. Withals.
[233.] Hakes be of the same nature [as Haddocks], resembling a Cod in taste, but a Ling in likeness. Muffett, p. 153.
[234.] ‘Stocke fysshe, they [the French] have none,’ says Palsgrave.
[235.] Haddocks are little Cods, of light substance, crumbling flesh, and good nourishment in the Sommer time, especially whilst Venison is in season. Muffett, p. 153.
[236.] Keling. R. Holme, xxiv, p. 334, col. 1, has “He beareth Cules a Cod Fish argent. by the name of Codling. Of others termed a Stockfish, or an Haberdine: In the North part of this Kingdome it is called a Keling, In the Southerne parts a Cod, and in the Westerne parts a Welwell.”