“Item, the said Sir Philippe holdeth of his seid Lord, th’Erle, his Manoirs of Tatenhull and Drycotte, en percenerye, by thies services; that the seid Sir Phelippe, or his Atturney for hym, shall come to the Castell of Tutburye, upon Seynt Petyr day, in August, which is called Lammesse; and shall shew the Steward, or Receiver, that he is come thither to hunt, and catch his Lord’s Greese, at the costages of hys Lorde. Whereupon the Steward or the Receiver shall cause a Horse and Sadylle to be deliveryd to the sayd Sir Phelippe, the price Fifty shillings; or Fifty shillings in money, and one Hound; and shall pay to the said Sir Phelippe, everyche day, fro the said day of Seynt Peter, to Holy Roode-day, for hymself Two shillings six pence a day; and everyche day for his servant, and his Bercelett, during the sayd time twelve pence. And all the Wood-masters of the Forest of Nedewode and Duffelde, withe alle the Parkers and Foresters, shall be commandyd to awatte, and attend upon the sayd Sir Phelippe, while theyre Lord’s Greese be takyn, in all places of the seyde Forestys, as upon their Master, during the said tyme. And the said Sir Phelippe, or his Attorny, shall deliver to the said Parkers, or Foresters, that shall belonge to their Lordys Lardere; commandyng them to convey itt to the Erlys Lardyner, abyding at Tutbury: and with the remenant, the seyd Sir Phelippe shall do hys plesoure. And, upon Holy-Rood-day the sayd Sir Phelippe shall returne to the Castell of Tutbury, upon the said Horse, with his Bercelet; and shall dyne with the Steward or Receyver: and after Dynner he shall delyver the Horse, Sadylle, and Bercelett to the Steward or Receyvour; and shall kysse the Porter and depart.”
Having here set forth these singular usages in the “Pea season,” it may not be amiss to add the following—
Receipt to make Somersetshire Bacon.
The best time is between September and Christmas. Procure a large wooden trough; lay the sides of the hog in the trough, and sprinkle them heavily with bay-salt; leave them twenty-four hours to drain away the blood, and other over-abounding juices. Then take them out, wipe them dry, and throw away the drainings. Take some fresh bay-salt, and heating it well in an iron frying-pan, (beware not to use copper or brass though ever so well tinned,) rub the meat till you are tired; do this four days successively, turning the meat every other day. If the hog is large, keep the sides in the brine (turning them ten times) for three weeks; then take them out, and dry them thoroughly in the usual manner.[216]
Finally, remembering that the customs before stated relate to marriage, it occurs that there is the following
Receipt for a Good Match.
To make a good match you have brimstone and wood,
Take a scold and a blockhead—the match must be good.