The babees book, Aristotle's A B C, Urbanitatis, Stans puer ad mensam, The lvtille childrenes lvtil boke, The bokes of nurture of Hugh Rhodes and John Russell, Wynkyn de Worde's Boke of keruynge, The booke of demeanor, The boke of curtasye, Seager's Schoole of vertue, &c. &c. with some French and latin poems on like subjects, and some forewords on education in early England. Ed. by Frederick J. Furnivall ...

John Russells Boke of Nurture. Harl. MS. 4011, Fol. 171.

In nomine patris, god kepe me / et filij for charite, Et spiritus sancti, where that y goo by lond or els by see! an vsshere y Am / ye may beholde / to a prynce of highe degre, þat enioyethe to enforme & teche / alle þo thatt wille thrive & thee [do, get on.] , Line 4 Of suche thynges as here-aftur shalle be shewed by my diligence To them þat nought Can / with-owt gret exsperience; Therfore yf any man þat y mete withe, þat [? þat = nought can.] for fawt of necligence, y wylle hym enforme & teche, for hurtynge of my Conscience. Line 8 To teche vertew and connynge, me thynkethe hit charitable, for moche youthe in connynge / is baren & fulle vnable; þer-fore he þat no good can / ne to noon wille be agreable. he shalle neuer y-thryve / þerfore take to hym a babulle. Line 12

Line 12

As y rose owt of my bed, in a mery sesoun of may, to sporte me in a forest / where sightes were fresche & gay, y met with þe forster / y prayed hym to say me not nay, þat y mygh[t] walke in to his lawnde [The Lawnd in woodes. Saltus nemorum. Baret, 1580. Saltus, a launde. Glossary in Rel. Ant., v. 1, p. 7, col. 1; saltus, a forest-pasture, woodland-pasture, woodland; a forest.] where þe deere lay. Line 16 as y wandered weldsomly [at will. A.S. wilsum, free willed.] / in-to þe lawnd þat was so grene, þer lay iij. herdis of deere / a semely syght for to sene; y behild on my right hand / þe son þat shon so shene; y saw where walked / a semely yonge man, þat sklendur was & leene; Line 20 his bowe he toke in hand toward þe deere to stalke; y prayed hym his shote to leue / & softely with me to walke. þis yonge man was glad / & louyd with me to talke, he prayed þat he myȝt withe me goo / in to som herne [A.S. hirne, corner. Dan. hiörne.] or halke [Halke or hyrne. Angulus, latibulum; A.S. hylca, sinus. Promptorium Parvulorum and note.] ; Line 24 þis yonge man y frayned [AS. fregnan, to ask; Goth., fraihnan; Germ., fragen.] / with hoom þat he wonned þan, "So god me socoure," he said / "Sir, y serue my|self / & els noon oþer man." "is þy gouernaunce good?" y said, / "son? say me ȝiff þow can." "y wold y were owt of þis world" / seid he / "y ne rouȝt how sone whan." Line 28

Line 28 "Sey nought so, good son, beware / me thynkethe þow menyst amysse; for god forbedithe wanhope, for þat a horrible synne ys, þerfore Son, open thyn hert / for peraventure y cowd the lis; [AS. lis remissio, lenitas; Dan. lise, Sw. lisa, relief.] "when bale is hext / þan bote is next" / good sone, lerne welle þis." Line 32 "In certeyn, sir / y haue y-sought / Ferre & nere many a wilsom way to gete mete [for me to] a mastir; & for y cowd nouȝt / euery man seid me nay, y cowd no good, ne noon y shewde / where euer y ede day by day but wantoun & nyce, recheles & lewde / as Iange|lynge as a Iay." Line 36

"Now, son, ȝiff y the teche, wiltow any thynge [folio 171b] lere? wiltow be a seruaunde, plowȝman, or a laborere, Courtyour or a clark / Marchaund / or masoun, or an artificere, Chamburlayn, or buttillere / pantere or karvere?" Line 40

"The office of buttiler, sir, trewly / pantere or chamburlayne, The connynge of a kervere, specially / of þat y wold lerne fayne alle þese connynges to haue / y say yow in certayn, y shuld pray for youre sowle nevyr to come in payne." Line 44

"Son, y shalle teche þe withe ryght a good wille, So þat þow loue god & drede / for þat is ryght and skylle,

and to þy mastir be trew / his goodes þat þow not spille, but hym loue & drede / and hys commaundementȝ dew / fulfylle. Line 48 The furst yere, my son, þow shalle be pantere or buttilare, þow must haue iij. knyffes kene / in pantry, y sey the, euermare: On knyfe þe loves to choppe, anothere them for to pare, the iij. sharpe & kene to smothe þe trenchurs and square. [In Sir John Fastolfe's Bottre, 1455, are "ij. kerving knyves; iij. kneyves in a schethe, the haftys of every (ivory) withe naylys gilt . . . j. trencher-knyfe." Domestic Arch., v. 3, p. 157-8. Hec mensacula, a dressyng-knyfe, p. 256; trencher-knyves, mensa|culos. Jn. de Garlande, Wright's Vocab. p. 123.] Line 52 alwey thy soueraynes bred thow choppe, & þat it be newe & able; se alle oþer bred a day old or þou choppe to þe table; alle howsold bred iij. dayes old / so it is profitable; and trencher bred iiij. dayes is convenyent & agre|able. Line 56 loke þy salte be sutille, whyte, fayre and drye, and þy planere for thy salte / shalle be made of yverye / þe brede þerof ynches two / þen þe length, ynche told thrye; and þy salt sellere lydde / towche not thy salt bye. Line 60 Good son, loke þat þy napery be soote / & also feyre & clene, bordclothe, towelle & napkyn, foldyn alle bydene. bryght y-pullished youre table knyve, semely in syȝt to sene; and þy spones fayre y-wasche / ye wote welle what y meene. Line 64

Line 64 looke þow haue tarrers [An Augre, or wimble, wherewith holes are bored. Terebra & terebrum. Vng tarriere. Baret's Alvearie, 1580.] two / a more & lasse for wyne; wyne canels [A Cannell or gutter. Canalis. Baret. Tuyau, a pipe, quill, cane, reed, canell. Cotgrave. Canelle, the faucet [l. 68] or quill of a wine vessel; also, the cocke, or spout of a conduit. Cot.] accordynge to þe tarrers, of box fetice & fyne; also a gymlet sharpe / to broche & perce / sone to turne & twyne, with fawcet [A Faucet, or tappe, a flute, a whistle, a pipe as well to con|ueigh water, as an instrument of Musicke. Fistula . . Tubulus. Baret.] & tampyne [Tampon, a bung or stopple. Cot. Tampyon for a gon—tampon. Palsg.] redy / to stoppe when ye se tyme. Line 68 So when þow settyst a pipe abroche / good [sone,] do aftur my lore: iiij fyngur ouer / þe nere chyne [The projecting rim of a cask. Queen Elizabeth's 'yeoman drawer hath for his fees, all the lees of wine within fowre fingers of the chine, &c.' H. Ord. p. 295, (referred to by Halliwell).] þow may percer or bore; with tarrere or gymlet perce ye vpward þe pipe ashore, and so shalle ye not cawse þe lies vp to ryse, y warne yow euer more. Line 72 Good sone, alle maner frute / þat longethe for seson of þe yere, Fygges / reysons / almandes, dates / buttur, chese [? This may be butter-cheese, milk- or cream-cheese, as contrasted with the 'hard chese' l. 84-5; but butter is treated of separately, l. 89.] / nottus, apples, & pere, Compostes [Fruit preserves of some kind; not the stew of chickens, herbs, honey, ginger, &c., for which a recipe is given on p. 18 of Liber Cure Cocorum. Cotgrave has Composte: f. A condiment or compo|sition; a wet sucket (wherein sweet wine was vsed in stead of sugar), also, a pickled or winter Sallet of hearbes, fruits, or flowers, condited in vinegar, salt, sugar, or sweet wine, and so keeping all the yeare long; any hearbes, fruit, or flowers in pickle; also pickle it selfe. Fr. compote, stewed fruit. The Recipe for Compost in the Forme of Cury, Recipe 100 (C), p. 49-50, is "Take rote of persel. pasternak of rasens. scrape hem and waische hem clene. take rapis & cabochis ypared and icorne. take an erthen panne with clene water, & set it on the fire. cast all þise þerinne. whan þey buth boiled, cast þerto peeris, & parboile hem wel. take þise thyngis up, & lat it kele on a fair cloth, do þerto salt whan it is colde in a vessel; take vinegur, & powdour, & safroun, & do þerto, & lat alle þise þingis lye þerin al nyȝt oþer al day, take wyne greke and hony clarified to|gidur, lumbarde mustard, & raisouns corance al hool. & grynde pow|dour of canel, powdour douce, & aneys hole. & fenell seed. take alle þise þingis, & cast togydur in a pot of erthe. and take þerof whan þou wilt, & serue forth."] & confites, chare de quynces / white & grene gyngere;

and ffor aftur questyons, or þy lord sytte / of hym þow know & enquere. Line 76 Serve fastynge / plommys / damsons / cheries / and grapis to plese; [folio 172a] aftur mete / peeres, nottys / strawberies, wȳneberies, [? not A.S. winberie, a wine-berry, a grape, but our Whin|berry. But 'Wineberries, currants', Craven Gloss.; Sw. vin-bär, a currant.] and hardchese, also blawnderelles, [Blandureau, m. The white apple, called (in some part of England) a Blaundrell. Cotgrave.] pepyns / careawey in comfyte / Compostes [See note to l. 75.] ar like to þese. aftur sopper, rosted apples, peres, blaunche powder, [Pouldre blanche. A powder compounded of Ginger, Cinnamon, and Nutmegs; much in use among Cookes. Cotgrave. Is there any authority for the statement in Domestic Architecture, v. l, p. 132; that sugar 'was sometimes called blanch powdre'? P.S.— Probably the recollection of what Pegge says in the Preface to the Forme of Cury, "There is mention of blanch-powder or white sugar," 132 [page 63] . They, however, were not the same, for see No. 193, p. xxvi-xxvii. On turning to the Recipe 132, of "Peeris in confyt," p. 62-3, we find "whan þei [the pears] buth ysode, take hem up, make a syrup of wyne greke. oþer vernage with blaunche powdur, oþer white sugur, and powdour gyngur, & do the peris þerin." It is needless to say that if a modern recipe said take "sugar or honey," sugar could not be said "to be sometimes called" honey. See Dawson Turner in Howard Houeshold Books.] your stomak for to ese. Line 80

Line 80 Bewar at eve [['at eve' has a red mark through as if to cut it out]] / of crayme of cowe & also of the goote, þauȝ it be late, of Strawberies & hurtilberyes / with the cold Ioncate, [Ioncade: f. A certaine spoone-meat made of creame, Rose|water and Sugar. Cotgrave.] For þese may marre many a man changynge his astate, but ȝiff he haue aftur, hard chese / wafurs, with wyne ypocrate. [See the recipe to make it, lines 121-76; and in Forme of Cury, p. 161.] Line 84 hard chese [Muffett held a very different opinion. 'Old and dry cheese hurteth dangerously: for it stayeth siege [stools], stoppeth the Liver, engendereth choler, melancholy, and the stone, lieth long in the stomack undigested, procureth thirst, maketh a stinking breath and a scurvy skin: Whereupon Galen and Isaac have well noted, That as we may feed liberally of ruin cheese, and more liberally of fresh Cheese, so we are not to taste any further of old and hard Cheese, then to close up the mouth of our stomacks after meat, p. 131.] hathe þis condicioun in his operacioun: Furst he wille a stomak kepe in the botom open, the helthe of euery creature ys in his condicioun; yf he diete hym thus dayly/he is a good conclusioun. Line 88 buttir is an holsom mete / furst and eke last, [

In youth and old age. Muffett says, p. 129-30, "according to the old Proverb, Butter is Gold in the morning, Silver at noon, and Lead at night. It is also best for children whilst they are growing, and for old men when they are declining; but very un|wholesom betwixt those two ages, because through the heat of young stomacks, it is forthwith converted into choler [bile]. The Dutchmen have a by-Verse amongst them to this effect

Eat Butter first, and eat it last,And live till a hundred years be past.'

] For he wille a stomak kepe / & helpe poyson a-wey to cast, also he norishethe a man to be laske / and evy humerus to wast, and with white bred/he wille kepe þy mouthe in tast. Line 92

Line 92 Milke, crayme, and cruddes, and eke the Ioncate, [See note to l. 82.] þey close a mannes stomak / and so dothe þe possate; þerfore ete hard chese aftir, yef ye sowpe late, and drynk romney modoun, [See 'Rompney of Modon,' among the sweet wines, l. 119.] for feere of chekmate. [Eschec & mat. Checke-mate at Chests; and (metaphorically) a remedilesse disaster, miserie, or misfortune. Cot.] Line 96 beware of saladis, grene metis, & of frutes rawe for þey make many a man haue a feble mawe. þerfore, of suche fresch lustes set not an hawe, For suche wantoun appetites ar not worth a strawe. Line 100 alle maner metis þat þy tethe on egge doth sette, take almondes þerfore; & hard chese loke þou not for-gette. hit wille voide hit awey / but looke to moche þerof not þou ete; for þe wight of half an vnce with-owt rompney is gret. Line 104 Ȝiff dyuerse drynkes of theire fumosite haue þe dis|sesid, Ete an appulle rawe, & his fumosite wille be cesed; mesure is a mery meene / whan god is not dis|plesed; abstynens is to prayse what body & sowle ar plesed. Line 108 Take good hede to þe wynes / Red, white / & swete, looke euery nyȝt with a Candelle þat þey not reboyle / nor lete; euery nyȝt with cold watur washe þe pipes hede, & hit not forgete, & alle-wey haue a gymlet, & a dise, [? ascia, a dyse, Vocab. in Reliq. Ant. v. 1, p. 8, col. 1; ascia, 1. an axe; (2. a mattock, a hoe; 3. an instrument for mixing mortar). Diessel, ofte Diechsel, A Carpenter-axe, or a Chip-axe. Hexham.] with lynnen clowtes smalle or grete. Line 112

Line 112 Ȝiff þe wyne reboyle / þow shalle know by hys syngynge; þerfore a pipe of coloure de rose [? The name of the lees of some red wine. Phillips has Rosa Solis, a kind of Herb; also a pleasant Liquor made of Brandy, Sugar, Cinnamon, and other Ingredients agreeable to the Taste, and comfortable to the Heart. (So called, as being at first prepared wholly of the juice of the plant ros-solis (sun-dew) or drosera. Dict. of Arts and Sciences, 1767.)] / þou kepe þat was spend in drynkynge the reboyle to Rakke to þe lies of þe rose / þat shalle be his amendynge. [folio 172b] Ȝiff swete wyne be seeke or pallid / put in a Romp|ney for lesynge. [See note, l. 31.] Line 116

Swete Wynes. [See note on these wines at the end of the poem.]

The namys of swete wynes y wold þat ye them knewe: Vernage, vernagelle, wyne Cute, pyment, Raspise, Muscadelle of grew, Rompney of modon, Bastard, Tyre, Oȝey, Torren|tyne of Ebrew. Greke, Malevesyn, Caprik, & Clarey whan it is newe. Line 120

Ypocras.

Good son, to make ypocras, hit were gret lernynge, and for to take þe spice þerto aftur þe propor|cionynge, Gynger, Synamome / Graynis, Sugur / Turnesole, þat is good colourynge; [for lordes [In the Recipe for Jussel of Flessh (Household Ord., p. 462), one way of preparing the dish is 'for a Lorde,' another way 'for Commons.' Other like passages also occur.] [MS.]] For commyn peple / Gynger, Canelle / longe pepur / hony aftur claryfiynge. [fo[r] commynte] Line 124

Line 124 look ye haue of pewtur basons oon, two, & thre, For to kepe in youre powdurs / also þe licour þerin to renne when þat nede be; to iij. basouns ye must haue iij bagges renners / so clepe ham we, & hange þem on a perche, & looke þat Sure they be. Line 128 Se þat youre gynger be welle y-pared / or hit to powder ye bete, and þat hit be hard / with-owt worme / bytynge, & good hete; For good gynger colombyne / is best to drynke and ete; Gynger valadyne & maydelyn ar not so holsom in mete. Line 132 looke þat your stikkes of synamome be thyn, bretille, & fayre in colewre, and in youre mowthe, Fresche, hoot, & swete / þat is best & sure, For canelle is not so good in þis crafte & cure. Synamome is hoot & dry in his worchynge while he wille dure. Line 136 Graynes of paradise, [Graines. Cardamomum, Graine de paradis. Baret. 'Graines of Paradise; or, the spice which we call, Graines.' Cotgrave.] hoote & moyst þey be: Sugre of .iij. cute [Cuite, a seething, baking. Cot.] / white / hoot & moyst in his propurte; Sugre Candy is best of alle, as y telle the, and red wyne is whote & drye to tast, fele, & see, Line 140 Graynes [Graines. Cardamomum, Graine de paradis. Baret. 'Graines of Paradise; or, the spice which we call, Graines.' Cotgrave.] / gynger, longe pepur, & sugre / hoot & moyst in worchynge; [Spices. Of those for the Percy Household, 1512, the yearly cost was £25 19s. 7d. for Piper, Rasyns of Corens, Prones, Gynger, Mace, Clovvez, Sugour, Cinamom, Allmonds, Daytts, Nuttmuggs, Granes, Tornesole, Saunders, Powder of Annes, Rice, Coumfetts, Galyngga, Longe Piper, Blaynshe Powder, and Safferon, p. 19, 20. Household Book, ed. Bp. Percy.]

Synamome / Canelle [Canel, spyce. Cinamomum, amomum. Promt. Parv. Canelle, our moderne Cannell or Cinnamom. Cot. (Named from its tube stalk?)] / red wyne / hoot & drye in þeire doynge; Turnesole [Tourne-soleil. Tornesole, Heliotropium. Cotgrave. Take bleue turnesole, and dip hit in wyne, that the wyne may catch the colour thereof, and colour the potage therwith. H. Ord., p. 465, and take red turnesole steped wel in wyne, and colour the potage with that wyne, ibid. 'And then with a little Turnsole make it of a high murrey [mulberry] colour.' Markham's Houswife, p. 70.] is good & holsom for red wyne colow|rynge: alle þese ingredyentes, þey ar for ypocras makynge. Line 144 Good son, youre powdurs so made, vche by þam self in bleddur laid, hange sure youre perche & bagges þat þey from yow not brayd, & þat no bagge touche oþer / do as y haue yow saide; þe furst bag a galoun / alle oþer of a potelle, vchon by oþer teied. Line 148 Furst put in a basoun a galoun ij. or iij. wyne so red; þen put in youre powdurs, yf ye wille be sped, and aftyr in-to þe rennere so lett hym be fed, [folio 173a] þan in-to þe second bagge so wold it be ledde. Line 152 loke þou take a pece in þyne hand euermore amonge, and assay it in þy mouthe if hit be any thynge stronge, and if þow fele it welle boþe with mouthe & tonge, þan put it in þe iij. vesselle / & tary not to longe. Line 156 And þan ȝiff þou feele it be not made parfete, þat it cast to moche gynger, with synamome alay þat hete; and if hit haue synamome to moche, with gynger of iij. cute; þan if to moche sigure þer be / by discressioun ye may wete. Line 160 Thus, son, shaltow make parfite ypocras, as y the say;

but with þy mowthe to prove hit, / be þow tastynge alle-way; let hit renne in iiij. or vj bagges; [Manche: f. A sleeue; also a long narrow bag (such as Hypo|cras is made in). Cotgrave.] gete þem, if þow may, of bultelle clothe [boulting or straining cloth. 'ij bulteclothes.' Status Domus de Fynchall, A.D. 1360. Dom. Arch. v. 1, p. 136, note f.] , if þy bagges be þe fynere with|owten nay. Line 164 Good son loke þy bagges be hoopid at þe mothe a-bove, þe surere mayst þow put in þy wyne vn-to þy behoue, þe furst bag of a galoun / alle oþer of a potelle to prove; hange þy bagges sure by þe hoopis; do so for my loue; Line 168 And vndur euery bagge, good son, a basoun clere & bryght; and now is þe ypocras made / for to plese many a wight. þe draff of þe spicery / is good for Sewes in kychyn diȝt; and ȝiff þow cast hit awey, þow dost þy mastir no riȝt. Line 172

Now, good son, þyne ypocras is made parfite & welle; y wold þan ye put it in staunche & a clene vesselle, and þe mouthe þer-off y-stopped euer more wisely & felle, and serue hit forth with wafurs boþe in chambur & Celle. Line 176

The botery.

Thy cuppes / þy pottes, þou se be clene boþe with-in & owt; [T]hyne ale .v. dayes old er þow serue it abowt,

for ale þat is newe is wastable with-owten dowt: And looke þat alle þynge be pure & clene þat ye go abowt. Line 180 Be fayre of answere / redy to serue / and also gen|telle of chere, and þan men wille sey 'þere gothe a gentille officere.' be ware þat ye geue no persone palled [Stale, dead. Pallyd, as drynke (palled, as ale). Emortuus. P. Parv. See extract from A. Borde in notes at end.] drynke, for feere hit myȝt brynge many a man in dissese / durynge many a ȝere. Line 184

Son, hit is tyme of þe day / þe table wold be layde. [folio 173b] Furst wipe þe table with a clothe or þat hit be splayd, þan lay a clothe on þe table / a cowche [See Dict. de L'Academie, p. 422, col. 2, ed. 1835. 'Couche se dit aussi de Toute substance qui est étendue, appliquée sur une autre, de manière à la couvrir. Revêtir un mur d'une couche de plâtre, de mortier, &c.'] it is called & said: take þy felow oon ende þerof / & þou þat othere that brayde, Line 188 Than draw streight þy clothe, & ley þe bouȝt [Fr. repli: m. A fould, plait, or bought. Cotgrave. cf. Bow, bend.] on þe vttur egge of þe table, take þe vpper part / & let hyt hange evyn able: þann take þe .iij. clothe, & ley the bouȝt on þe Inner side plesable, and ley estate with the vpper part, þe brede of half fote is greable. Line 192 Cover þy cuppeborde of thy ewery with the towelle of diapery; take a towelle abowt thy nekke / for þat is curtesy, lay þat oon side of þe towaile on þy lift arme manerly,

an on þe same arme ley þy soueraignes napkyn honestly; Line 196 Þan lay on þat arme viij. louys bred / with iij. or iiij. trenchere lovis; Take þat oo ende of þy towaile / in þy lift hand, as þe maner is, and þe salt Sellere in þe same hand, looke þat ye do this; þat oþer ende of þe towaile / in riȝt hand with spones & knyffes y-wis; Line 200 Set youre salt on þe right side / where sittes youre soverayne, on þe lyfft Side of youre salt / sett youre trencher oon & twayne, on þe lifft side of your trenchoure lay youre knyffe synguler & playn; and on þe .... [[a space in the MS.]] side of youre knyffes / oon by on þe white payne; Line 204 youre spone vppon a napkyn fayre / ȝet folden wold he be, besides þe bred it wold be laid, son, y telle the: Cover your spone / napkyn, trencher, & knyff, þat no man hem se. at þe oþer ende of þe table / a salt with ij. trench|ers sett ye. Line 208

Sir, [[? MS.]] ȝeff þow wilt wrappe þy soueraynes bred stately, Thow must square & proporcioun þy bred clene & evenly, and þat no loof ne bunne be more þan oþer pro|porcionly, and so shaltow make þy wrappe for þy master manerly; Line 212 þan take a towaile of Raynes, [Fine cloth, originally made at Rennes, in Bretagne.] of ij. yardes and half wold it be,

take þy towaile by the endes dowble / and faire on a table lay ye, þan take þe end of þat bought / an handfulle in hande, now here ye me: wrap ye hard þat handfulle or more it is þe styffer, y telle þe, Line 216 Þan ley betwene þe endes so wrapped, in myddes of þat towelle, viij loves or bonnes, botom to botom, forsothe it wille do welle, and when þe looffes ar betwen, þan wrappe hit wisely & felle; and for youre enformacioun more playnly y wille yow telle, Line 220 ley it on þe vpper part of þe bred, y telle yow [folio 174a] honestly; take boþe endis of þe towelle, & draw þem straytly, and wrythe an handfulle of þe towelle next þe bred myghtily, and se þat thy wrappere be made strayt & evyn styffely. Line 224 when he is so y-graithed, [A.S. gerædian, to make ready, arrange, prepare.] as riȝt before y haue saide, þen shalle ye open hym thus / & do hit at a brayd, open þe last end of þy wrappere before þi souerayne laid, and youre bred sett in maner & forme: þen it is honestly arayd. Line 228

Son, when þy souereignes table is drest in þus array, kouer alle oþer bordes with Saltes; trenchers & cuppes þeron ye lay; þan emperialle þy Cuppeborde / with Siluer & gild fulle gay,

þy Ewry borde with basons & lauour, watur hoot & cold, eche oþer to alay. Line 232 loke þat ye haue napkyns, spones, & cuppis euer y-nowe to your soueraynes table, youre honeste for to allowe, also þat pottes for wyne & ale be as clene as þey mowe; be euermore ware of flies & motes, y telle þe, for þy prowe. Line 236

The surnape [See the mode of laying the Surnape in Henry VII.'s time described in H. Ord., p. 119, at the end of this Poem.] ye shulle make with lowly curtesye with a clothe vndir a dowble of riȝt feire napry; take thy towailes endes next yow with-out vilanye, and þe ende of þe clothe on þe vttur side of þe towelle bye; Line 240 Thus alle iij. endes hold ye at onis, as ye welle may; now fold ye alle there at oonys þat a pliȝt passe not a fote brede alle way, þan lay hyt fayre & evyn þere as ye can hit lay; þus aftur mete, ȝiff yowre mastir wille wasche, þat he may. Line 244 at þe riȝt ende of þe table ye must it owt gyde, þe marchalle must hit convey alonge þe table to glide; So of alle iij clothes vppeward þe riȝt half þat tide, and þat it be draw strayt & evyn boþe in lengthe & side. Line 248 Then must ye draw & reyse / þe vpper parte of þe towelle, Ley it with-out ruffelynge streiȝt to þat oþer side, y þe telle; þan at euery end þerof convay half a yarde or an elle,

þat þe sewere may make [make is repeated in the MS.] a state / & plese his mastir welle. Line 252 whan þe state hath wasche, þe surnap drawne playne, þen must ye bere forþe þe surnape before youre souerayne, and so must ye take it vppe withe youre armes twayne, and to þe Ewery bere hit youre silf agayne. Line 256 a-bowt youre nekke a towelle ye bere, so to serue youre lorde, þan to hym make eurtesie, for so it wille accorde. vnkeuer youre brede, & by þe salt sette hit euyn on þe borde; looke þere be knyfe & spone / & napkyn with|outy[n] any worde. Line 260 Euer whan ye departe from youre soueraigne, looke [folio 174b] ye bowe your knees; to þe port-payne ["A Portpayne for the said Pantre, an elne longe and a yerd brode." The Percy, or Northumberland Household Book, 1512, (ed. 1827), p. 16, under Lynnon Clothe. 'A porte paine, to beare breade fro the Pantree to the table with, lintheum panarium.' Withals.] forthe ye passe, & þere viij. loues ye leese: Set at eiþur end of þe table .iiij. loofes at a mese, þan looke þat ye haue napkyn & spone euery persone to plese. Line 264 wayte welle to þe Sewere how many potages keuered he; keuer ye so many personis for youre honeste. þan serve forthe youre table / vche persone to his degre, and þat þer lak no bred / trenchoure, ale, & wyne / euermore ye se. Line 268

Line 268 be glad of chere / Curteise of kne / & soft of speche, Fayre handes, clene nayles / honest arrayed, y the teche; Coughe [Mark over h.] not, ner spitte, nor to lowd ye reche, ne put youre fyngurs in the cuppe / mootes for to seche. Line 272 yet to alle þe lordes haue ye a sight / for grog|gynge & atwytynge [A.S. ætwítan, twit; oðwítan, blame.] of fellows þat be at þe mete, for þeire bakbytynge; Se þey be serued of bred, ale, & wyne, for com|playnynge, and so shalle ye haue of alle men / good loue & praysynge. Line 276

Symple condicions.

Symple Condicyons of a persone þat is not taught, y wille ye eschew, for euermore þey be nowght. youre hed ne bak ye claw / a fleigh as þaughe ye sought, ne youre heere ye stryke, ne pyke / to pralle ['prowl, proll, to seek for prey, from Fr. proie by the addition of a formative l, as kneel from knee.' Wedgwood.] for a flesche mought. [Louse is in English in 1530 'Louse, a beest—pov. Palsgrave. And see the note, p. 19, Book of Quinte Essence.] Line 280 Glowtynge [To look sullen (?). Glowting round her rock, to fish she falls. Chapman, in Todd's Johnson. Horrour and glouting admiration. Milton. Glouting with sullen spight. Garth.] ne twynkelynge with youre yȝe / ne to heuy of chere, watery / wynkynge / ne droppynge / but of sight clere. pike not youre nose / ne þat hit be droppynge with no peerlis clere, Snyff nor snitynge [Snytyn a nese or a candyl. Emungo, mungo. Prompt. Parv. Emungo, to make cleane the nose. Emunctio, snuffyng or wypynge of the nose. Cooper. Snuyt uw neus, Blow your nose. Sewel, 1740; but snuyven, ofte snuffen, To Snuffe out the Snot or Filth out of ones Nose. Hexham, 1660. A learned friend, who in his bachelor days investigated some of the curiosities of London Life, informs me that the modern Cockney term is sling. In the dress|circle of the Bower Saloon, Stangate, admission 3d., he saw stuck up, four years ago, the notice, "Gentlemen are requested not to sling," and being philologically disposed, he asked the attendant the meaning of the word.] hyt to lowd / lest youre souerayne hit here. Line 284

Line 284 wrye not youre nek a doyle [askew. Doyle, squint. Gloucestershire. Halliwell.] as hit were a dawe; put not youre handes in youre hosen youre codware [Codde, of mannys pryuyte (preuy membris). Piga, mentula. Promptorium Parvulorum.] for to clawe, nor pikynge, nor trifelynge / ne shrukkynge as þauȝ ye wold sawe; your hondes frote ne rub / brydelynge with brest vppon your crawe; Line 288 with youre eris pike not / ner be ye slow of herynge; areche / ne spitt to ferre / ne haue lowd laughynge; Speke not lowd / be war of mowynge [Mowe or skorne, Vangia vel valgia. Catholicon, in P. P.] & scornynge; be no lier with youre mouthe / ne lykorous, ne dryvelynge. Line 292 with youre mouthe ye vse nowþer to squyrt, nor spowt; be not gapynge nor ganynge, ne with þy mouth to powt; lik not with þy tonge in a disch, a mote to haue owt. Be not rasche ne recheles, it is not worth a clowt. [folio 175a] Line 296 with youre brest / sighe, nor cowghe / nor brethe, youre souerayne before; be yoxinge, [ȝyxyn Singulcio. ȝyxynge singultus. P. P. To yexe, sobbe, or haue the hicket. Singultio. Baret. To yexe or sobbe, Hicken, To Hick, or to have the Hick-hock. Hexham.] ne bolkynge / ne gronynge, neuer þe more;

with youre feet trampelynge, ne settynge youre leggis a shore [? shorewise, as shores. 'Schore, undur settynge of a þynge þat wolde falle.' P. Parv. Du. Schooren, To Under-prop. Aller eschays, To shale, stradle, goe crooked, or wide betweene the feet, or legs. Cotgrave.] ; with youre body be not shrubbynge [Dutch Schrobben, To Rubb, to Scrape, to Scratch. Hexham.] ; Iettynge [Iettyn verno. P. Parv. Mr Way quotes from Palsgrave, "I iette, I make a countenaunce with my legges, ie me iamboye," &c.; and from Cotgrave, "Iamboyer, to iet, or wantonly to go in and out with the legs," &c.] is no loore. Line 300 Good son, þy tethe be not pikynge, grisynge, [grinding.] ne gnastynge [gnastyn (gnachyn) Fremo, strideo. Catholicon. Gnastyng of the tethe—stridevr, grincement. Palsg. Du. gnisteren, To Gnash, or Creake with the teeth. Hexham.] ; ne stynkynge of brethe on youre souerayne castynge; with puffynge ne blowynge, nowþer fulle ne fastynge; and alle wey be ware of þy hyndur part from gunnes blastynge. Line 304 These Cuttid [Short coats and tight trousers were a great offence to old writers accustomed to long nightgown clothes. Compare Chaucer's complaint in the Canterbury Tales, The Parsones Tale, De Superbiâ, p. 193, col. 2, ed. Wright. "Upon that other syde, to speke of the horrible disordinat scantnes of clothing, as ben these cuttid sloppis or anslets, that thurgh her schortnes ne covereth not the schamful membre of man, to wickid entent. Alas! som men of hem schewen the schap and the boce of the horrible swollen membres, that semeth like to the maladies of hirnia, in the wrapping of here hose, and eek the buttokes of hem, that faren as it were the hinder part of a sche ape in the fulle of the moone." The continuation of the passage is very curious. "Youre schort gownys thriftlesse" are also noted in the song in Harl. MS. 372. See Weste, Booke of Demeanour, l. 141, below.] galauntes with theire codware; þat is an vngoodly gise;— Other tacches [Fr. tache, spot, staine, blemish, reproach. C.] as towchynge / y spare not to myspraue aftur myne avise,—

when he shalle serue his mastir, before hym on þe table hit lyes; Euery souereyne of sadnes [sobriety, gravity.] alle suche sort shalle dispise. Line 308 Many moo condicions a man myght fynde / þan now ar named here, þerfore Euery honest seruand / avoyd alle thoo, & worshippe lat hym leere. Panter, yoman of þe Cellere, butlere, & Ewere, y wille þat ye obeye to þe marshalle, Sewere, & kervere. [Edward IV. had 'Bannerettes IIII, or Bacheler Knights, to be kervers and cupberers in this courte.' H. Ord., p. 32.] " Line 312

"Good syr, y yow pray þe connynge [MS. comynge.] of kervynge ye wille me teche, and þe fayre handlynge of a knyfe, y yow beseche, and alle wey where y shalle alle maner fowles / breke, vnlace, or seche, [See the Termes of a Keruer in Wynkyn de Worde's Boke of Keruynge below.] and with Fysche or flesche, how shalle y demene me with eche." Line 316

"Son, thy knyfe must be bryght, fayre, & clene, and þyne handes faire wasche, it wold þe welle be sene. hold alwey thy knyfe sure, þy self not to tene, and passe not ij. fyngurs & a thombe on thy knyfe so kene; Line 320 In mydde wey of thyne hande set the ende of þe haft Sure, Vnlasynge & mynsynge .ij. fyngurs with þe thombe / þat may ye endure. kervynge / of bred leiynge / voydynge / of cromes & trenchewre, with ij. fyngurs and a thombe/loke ye haue þe Cure. Line 324

Line 324 Sett neuer on fysche nor flesche / beest / nor fowle, trewly, Moore þan ij. fyngurs and a thombe, for þat is curtesie. Touche neuer with youre right hande no maner mete surely, but with your lyft hande / as y seid afore, for þat is goodlye. Line 328 Alle-wey with youre lift hand hold your loof with myght, [folio 175b] and hold youre knyfe Sure, as y haue geue yow sight. enbrewe [to embrew. Ferrum tingere sanguine. Baret.] not youre table / for þan ye do not ryght, ne þer-vppon ye wipe youre knyffes, but on youre napkyn plight. Line 332 Furst take a loofe of trenchurs in þy lifft hande, þan take þy table knyfe, [The table-knife, 'Mensal knyfe, or borde knyfe, Mensalis,' P. Parv., was, I suppose, a lighter knife than the trencher-knife used for cutting trenchers off very stale coarse loaves.] as y haue seid afore hande; with the egge of þe knyfe youre trenchere vp be ye reysande as nyghe þe poynt as ye may, to-fore youre lord hit leyande; Line 336 right so .iiij. trenchers oon by a-nothur .iiij. square ye sett, and vppon þo trenchurs .iiij. a trenchur sengle with-out lett; þan take youre loof of light payne / as y haue said ȝett, and with the egge of þe knyfe nyghe your hand ye kett. Line 340 Furst pare þe quarters of the looff round alle a-bowt,

þan kutt þe vpper crust / for youre souerayne, & to hym alowt. Suffere youre parelle [? Fr. pareil, A match or fellow. C.] to stond stille to þe botom / & so nyȝe y-spend owt, so ley hym of þe cromes [MS. may be coomes.] a quarter of þe looff Sauncȝ dowt; Line 344 Touche neuer þe loof aftur he is so tamed, put it, [on] a platere or þe almes disch þer-fore named. Make clene youre bord euer, þan shalle ye not be blamed, þan may þe sewere his lord serue / & neythur of yow be gramed [A. S. gramian, to anger.] . Line 348

Fumositees.

Of alle maner metes ye must thus know & fele þe fumositees of fysch, flesche, & fowles dyuers & feele, And alle maner of Sawces for fische & flesche to preserue your lord in heele; to yow it behouyth to know alle þese euery deele." Line 352

"Syr, hertyly y pray yow for to telle me Certenle of how many metes þat ar fumose in þeire degre."

"In certeyn, my son, þat sone shalle y shew the by letturs dyuers tolde by thries thre, Line 356 F, R, and S / in dyuerse tyme and tyde F is þe furst / þat is, Fatt, Farsed, & Fried; R, raw / resty, and rechy, ar comberous vndefied; S / salt / sowre / and sowse [Sowce mete, Succidium. P. Parv.] / alle suche þow set a-side, Line 360

Line 360 with other of the same sort, and lo thus ar thay, Senowis, skynnes / heere / Cropyns [? Crop or crawe, or cropon of a beste (croupe or cropon), Clunis. P. Parv. Crops are emptied before birds are cooked.] / yonge fedurs for certen y say, heedis / pynnyns, boonis / alle þese pyke away, Suffir neuer þy souerayne / to fele þem, y the pray / Line 364 Alle maner leggis also, bothe of fowle and beestis, the vttur side of the thyghe or legge of alle fowlis in feestis, the fumosite of alle maner skynnes y promytt þee by heestis, alle þese may benym [A. S. beniman, take away, deprive.] þy souerayne / from many nyghtis restis." Line 368

"Now fayre befalle yow fadur / &welle must ye cheve, [Fr. achever, To atchieue; to end, finish. Cot.] For these poyntes by practik y hope fulle welle to preve, and yet shalle y pray for yow / dayly while þat y leue / bothe for body and sowle / þat god yow gyde from greve; Line 372 Praynge yow to take it, fadur / for no displesure, yf y durst desire more / and þat y myghte be sure to know þe kervynge of fische & flesche / aftur cockes cure: y hed leuer þe sight of that / than A Scarlet hure." [Hwyr, cappe (hure H.), Tena. A. S. hufe, a tiara, ornament. Promptorium Parv.] Line 376

Keruyng of flesh:

"Son, take þy knyfe as y taught þe whileere, kut bravne in þe dische riȝt as hit liethe there,

and to þy souereynes trenchoure / with þe knyfe / ye hit bere: pare þe fatt þer-from / be ware of hide & heere. Line 380 Than whan ye haue it so y-leid / on þy lordes trenchoure, looke ye haue good mustarde þer-to and good licoure; Fatt venesoun with frumenty / hit is a gay plesewre youre souerayne to serue with in sesoun to his honowre: Line 384 Towche not þe venisoun with no bare hand but withe þy knyfe; þis wise shalle ye be doande, withe þe fore part of þe knyfe looke ye be hit parand, xij. draughtes with þe egge of þe knyfe þe venison crossande. Line 388 Than whan ye þat venesoun so haue chekkid hit, [folio 176b] with þe fore parte of youre knyfe / þat ye hit owt kytt, In þe frumenty potage honestly ye convey hit, in þe same forme with pesyn & baken whan sesoun þer-to dothe sitt. Line 392 Withe youre lift hand touche beeff / Chyne [Chyne, of bestys bakke. Spina. P. Parv.] / motoun, as is a-fore said, & pare hit clene or þat ye kerve / or hit to your lord be layd; and as it is showed afore / beware of vpbrayde; alle fumosite, salt / senow / Raw / a-side be hit convayde. Line 396 In sirippe / partriche / stokdove / & chekyns, in seruynge, with your lifft hand take þem by þe pynon of þe whynge,

& þat same with þe fore parte of þe knyfe be ye vp rerynge, Mynse hem smalle in þe siruppe: of fumosite algate be ye feerynge. Line 400 Good son, of alle fowles rosted y telle yow as y Can, Every goos / teele / Mallard / Ospray / & also swanne, reyse vp þo leggis of alle þese furst, y sey the than, afftur þat, þe whynges large & rownd / þan dare blame þe no man; Line 404 Lay the body in myddes of þe dische / or in a-nodur chargere, of vche of þese with whynges in myddes, þe legges so aftir there. of alle þese in .vj. lees [slices, strips.] / if þat ye [MS. may be yo.] wille, ye may vppe arere, & ley þem betwene þe legges, & þe whynges in þe same platere. Line 408 Capon, & hen of hawt grees ['De haute graisse, Full, plumpe, goodlie, fat, well-fed, in good liking.' Cotgrave.] , þus wold þey be dight:— Furst, vn-lace þe whynges, þe legges þan in sight, Cast ale or wyne on þem, as þer-to belongeth of ryght, & mynse þem þan in to þe sawce with powdurs kene of myght. Line 412 Take capoun or hen so enlased, & devide; take þe lift whynge; in þe sawce mynce hit euen beside, and yf youre souerayne ete sauerly / & haue þerto appetide, þan mynce þat oþur whynge þer-to to satisfye hym þat tyde. Line 416

Line 416 Feysaunt, partriche, plouer, & lapewynk, y yow say, areyse [Fr. arracher. To root vp . . pull away by violence. Cotgrave.] þe whynges furst / do as y yow pray; In þe dische forthe-withe, boþe þat ye ham lay, þan aftur þat / þe leggus / without lengur delay. Line 420 wodcok / Betowre [The Bittern or Bittour, Ardea Stellaris.] / Egret [Egrette, as Aigrette; A foule that resembles a Heron. Aigrette (A foule verie like a Heron, but white); a criell Heron, or dwarfe Heron. Cot. Ardea alba, A crielle or dwarfe heron. Cooper.] / Snyte [Snype, or snyte, byrde, Ibex. P.P. A snipe or snite: a bird lesse than a woodcocke. Gallinago minor, &c. Baret.] / and Curlew, heyrounsew [A small Heron or kind of Heron; Shakspere's editors' hand|saw. The spelling heronshaw misled Cotgrave, &c.; he has Hai|ronniere. A herons neast, or ayrie; a herne-shaw, or shaw of wood, wherein herons breed. 'An Hearne. Ardea. A hearnsew, Ardeola.' Baret, 1580. 'Fr. heronceau, a young heron, gives E. heronshaw,' Wedgwood. I cannot find heronceau, only heronneau. 'A yong herensew is lyghter of dygestyon than a crane. A. Borde. Regy|ment, fol. F i, ed. 1567. 'In actual application a heronshaw, hernshaw or hernsew, is simply a Common Heron (Ardea Vulgaris) with no distinction as to age, &c.' Atkinson.] / resteratiff þey ar / & so is the brewe; [The Brewe is mentioned three times, and each time in con|nection with the Curlew. I believe it to be the Whimbrel (Numeni|us Phæopus) or Half Curlew. I have a recollection (or what seems like it) of having seen the name with a French form like Whim|breau. [Pennant's British Zoology, ii. 347, gives Le petit Courly, ou le Courlieu, as the French synonym of the Whimbrel.] Morris (Orpen) says the numbers of the Whimbrel are lessening from their being sought as food. Atkinson.] þese .vij. fowles / must be vnlaced, y telle yow trew, breke þe pynons / nek, & beek, þus ye must þem shew. Line 424 Thus ye must þem vnlace / & in thus manere: [folio 177a] areyse þe leggis / suffire þeire feete stille to be on there, þan þe whynges in þe dische / ye may not þem forbere,

þe body þan in þe middes laid / like as y yow leere. Line 428 The Crane is a fowle / þat stronge is with to fare; þe whynges ye areyse / fulle large evyn thare; of hyre trompe ["The singular structure of the windpipe and its convolutions lodged between the two plates of bone forming the sides of the keel of the sternum of this bird (the Crane) have long been known. The trachea or windpipe, quitting the neck of the bird, passes downwards and backwards between the branches of the merry|thought towards the inferior edge of the keel, which is hollowed out to receive it. Into this groove the trachea passes, . . . and after making three turns passes again forwards and upwards and ultimately backwards to be attached to the two lobes of the lungs." Yarrell, Brit. Birds ii. 441. Atkinson.] in þe brest / loke þat ye beware. towche not hir trompe / euermore þat ye spare. Line 432 Pecok / Stork / Bustarde / & Shovellewre, ye must vnlace þem in þe plite [Way, manner. Plyte or state (plight, P.). Status. P. Parv.] / of þe crane prest & pure, so þat vche of þem haue þeyre feete aftur my cure, and euer of a sharpe knyff wayte þat ye be sure. Line 436 Of quayle / sparow / larke / & litelle / mertinet, pygeoun / swalow / thrusche / osulle / ye not for|gete, þe legges to ley to your souereyne ye ne lett, and afturward þe whyngus if his lust be to ete. Line 440 Off Fowen / kid / lambe, / þe kydney furst it lay, Þan lifft vp the shuldur, do as y yow say, Ȝiff he wille þerof ete / a rybbe to hym convay; but in þe nek þe fyxfax [A sort of gristle, the tendon of the neck. Germ. flachse, Brockett. And see Wheatley's Dict. of Reduplicated Words.] þat þow do away. Line 444 venesoun rost / in þe dische if youre souerayne hit chese, þe shuldir of a pigge furst / þan a rybbe, yf hit wille hym plese;

þe cony, ley hym on þe bak in þe disch, if he haue grece, while ye par awey þe skyn on vche side / & þan breke hym or y[e] sece Line 448 betwene þe hyndur leggis breke þe canelle boon, [The 'canelle boon' between the hind legs must be the pelvis, or pelvic arch, or else the ilium or haunch-bone: and in cutting up the rabbit many good carvers customarily disjoint the haunch-bones before helping any one to the rump. Atkinson.] þan with youre knyfe areyse þe sides alonge þe chyne Alone; so lay your cony wombelonge vche side to þe chyne / by craft as y conne, betwene þe bulke, chyne, þe sides to-gedure lat þem be doon; Line 452 The .ij. sides departe from þe chyne, þus is my loore, þen ley bulke, chyne, & sides, to-gedire / as þey were yore. Furst kit owte þe nape in þe nek / þe shuldurs before; with þe sides serve youre souerayne / hit state to restore. Line 456 Rabettes sowkers, [Rabet, yonge conye, Cunicellus. P. Parv. 'The Conie beareth her Rabettes xxx dayes, and then kindeleth, and then she must be bucked againe, for els she will eate vp hir Rabets. 1575. Geo. Turbervile, The Booke of Venerie, p. 178, ch. 63.'—H. H. Gibbs.] þe furþer parte from þe hyndur, ye devide; þan þe hyndur part at tweyn ye kut þat tyde, pare þe skyn away / & let it not þere abide, þan serue youre souerayne of þe same / þe deynteist of þe side. Line 460

The maner & forme of kervynge of metes þat byn groos, [folio 177b] afftur my symplenes y haue shewed, as y suppose: yet, good son, amonge oþer estates euer as þow goose,

as ye se / and by vse of youre self / ye may gete yow loos. Line 464 But furþermore enforme yow y must in metis kervynge; Mynse ye must iiij lees [slices, or rather strips.] / to oon morselle hangynge, þat youre mastir may take with .ij. fyngurs in his sawce dippynge, and so no napkyn/brest, ne borclothe [board-cloth, table-cloth.] , in any wise enbrowynge. Line 468 Of gret fowle/in to þe sawce mynse þe whynge this wise; pas not .iij. morcelles in þe sawce at onis, as y yow avise; To youre souerayne þe gret fowles legge ley, as is þe gise, and þus mowe ye neuer mysse of alle connynge seruise. Line 472 Of alle maner smale bryddis, þe whyngis on þe trencher leyinge, with þe poynt of youre knyfe / þe flesche to þe boon end ye brynge, and so conveye hit on þe trenchere, þat wise your souerayne plesynge, and with faire salt & trenchoure / hym also oft renewynge. Line 476

Bake metes. [Part IV. of Liber Cure Cocorum, p. 38-42, is 'of bakun mete.' On Dishes and Courses generally, see Randle Holme, Bk. III. Chap. III. p. 77-86.]

Almanere bakemetes þat byn good and hoot, Open hem aboue þe brym of þe coffyn [rere a cofyn of flowre so fre. L. C. C., p. 38, l. 8. The crust of a raised pie.] cote,

and alle þat byn cold / & lusteth youre souereyn to note, alwey in þe mydway open hem ye mote. Line 480 Of capon, chiken, or teele, in coffyn bake, Owt of þe pye furst þat ye hem take, In a dische besyde / þat ye þe whyngus slake, thynk [for thin; see line 486.] y-mynsed in to þe same with your knyfe ye slake, Line 484 And stere welle þe stuff þer-in with þe poynt of your knyfe; Mynse ye thynne þe whyngis, be it in to veele or byffe; with a spone lightely to ete your souerayne may be leeff, So with suche diet as is holsom he may lengthe his life. Line 488

Venesoun bake, of boor or othur venure, [folio 178a] Kut it in þe pastey, & ley hit on his trenchure. Pygeon bake, þe leggis leid to youre lord sure, Custard, [? A dish of batter somewhat like our Yorkshire Pudding; not the Crustade or pie of chickens, pigeons, and small birds of the House|hold Ordinances, p. 442, and Crustate of flesshe of Liber Cure, p. 40.] chekkid buche, [? buche de bois. A logge, backe stocke, or great billet. Cot. I suppose the buche to refer to the manner of checkering the cus|tard, buche-wise, and not to be a dish. Venison is 'chekkid,' l. 388-9. This rendering is confirmed by The Boke of Keruynge's "Custarde, cheke them inch square" (in Keruynge of Flesshe). Another possible rendering of buche as a dish of batter or the like, seems probable from the 'Bouce Jane, a dish in Ancient Cookery' (Wright's Prov^l. Dict^y.), but the recipe for it in Household Ordin|ances, p. 431, shows that it was a stew, which could not be checkered or squared. It consisted of milk boiled with chopped herbs, half-roasted chickens or capons cut into pieces, 'pynes and raysynges of corance,' all boiled together. In Household Ordin|ances, p. 162-4, Bouche, or Bouche of court, is used for allowance. The 'Knights and others of the King's Councell,' &c., had each 'for their Bouch in the morning one chet loafe, one manchet, one gallon of ale; for afternoone, one manchett, one gallon of ale; for after supper, one manchett, &c.'] square with þe knyfe; þus is þe cure Line 492

Line 492 Þan þe souerayne, with his spone whan he lustethe to ete. of dowcetes, [See the recipe, p. 60 of this volume. In Sir John Howard's Household Books is an entry in 1467, 'for viij boshelles of flour for dowsetes vj s. viij d.' p. 396, ed. 1841.] pare awey the sides to þe botom, & þat ye lete, In a sawcere afore youre souerayne semely ye hit sett whan hym likethe to atast: looke ye not forgete. Line 496 Payne puff, [

The last recipe in The Forme of Cury, p. 89, is one for Payn Puff, but as it refers to the preceding receipt, that is given first here.

THE PETY PERUAUNT. [Glossed Petypanel, a Marchpayne. Leland, Coll. vi. p. 6. Pegge.] [XX IX.XV.[=195]]

Take male Marow. hole parade, and kerue it rawe; powdour of Gyngur, yolkis of Ayrene, datis mynced, raisons of corance, salt a lytel, & loke þat þou make þy past with ȝolkes of Ayren, & þat no water come þerto; and fourme þy coffyn, and make up þy past.

PAYN PUFF [XX IX.XVI[=196]]

Eodem modo fait payn puff. but make it more tendre þ^e past, and loke þ^e past be rounde of þ^e payn puf as a coffyn & a pye.

Randle Holme treats of Puffe, Puffs, and Pains, p. 84, col. 1, 2, but does not mention Payn Puff. 'Payn puffe, and pety-pettys, and cuspis and doucettis,' are mentioned among the last dishes of a service on Flessh-Day (H. Ord., p. 450), but no recipe for either is given in the book.

] pare þe botom nyȝe þe stuff, take hede, Kut of þe toppe of a payne puff, do thus as y rede; Also pety perueys [In lines 707, 748, the pety perueys come between the fish and pasties. I cannot identify them as fish. I suppose they were pies, perhaps The Pety Peruaunt of note 2 above; or better still, the fish-pies, Petipetes (or pety-pettys of the last note), which Randle Holme says 'are Pies made of Carps and Eels, first roasted, and then minced, and with Spices made up in Pies.'] be fayre and clene / so god be youre spede. off Fryed metes [De cibi eleccione. (Sloane MS. 1986, fol. 59 b, and else|where.) "Frixa nocent, elixa fouent, assata cohercent."] be ware, for þey ar Fumose in dede. Line 500

Fried metes.

O Fruture viant [Meat, sage, & poached, fritters?] / Frutur sawge, [Meat, sage, & poached, fritters?] byn good / bettur is Frutur powche; [Meat, sage, & poached, fritters?] Appulle fruture [Recipe in L. Cure, p. 39.] / is good hoot / but þe cold ye not towche. Tansey [There is a recipe 'for a Tansy Cake' in Lib. C., p. 50. Cogan says of Tansie,—"it auoideth fleume. . . Also it killeth worms, and purgeth the matter whereof they be engendred. Wherefore it is much vsed among vs in England, about Easter, with fried Egs, not without good cause, to purge away the fleume engendred of fish in Lent season, whereof worms are soone bred in them that be thereto disposed." Tansey, says Bailey (Dict. Domesticum) is recommended for the dissipating of wind in the stomach and belly. He gives the recipe for 'A Tansy' made of spinage, milk, cream, eggs, grated bread and nutmeg, heated till it's as thick as a hasty pudding, and then baked.] is good hoot / els cast it not in youre clowche. alle maner of leesseȝ [Slices or strips of meat, &c., in sauce. See note to l. 516, p. 150.] / ye may forbere / herbere in yow none sowche. Line 504

Len-voy

Cookes with þeire newe conceytes, choppynge / stampynge, & gryndynge, Many new curies / alle day þey ar contryvynge & Fyndynge þat provokethe þe peple to perelles of passage / þrouȝ peyne soore pyndynge, & þrouȝ nice excesse of suche receytes / of þe life to make a endynge. Line 508 Some with Sireppis [Recipe 'For Sirup,' Liber Cure, p. 43, and 'Syrip for a Capon or Faysant,' H. Ord. p. 440.] / Sawces / Sewes, [potages, soups.] and soppes, [Soppes in Fenell, Slitte Soppes, H. Ord. p. 445.]

Comedies / Cawdelles [Recipe for a Cawdel, L. C. C. p. 51.] cast in Cawdrons / ponnes, or pottes, leesses/Ielies [Recipes for Gele in Chekyns or of Hennes, and Gele of Flesshe, H. Ord. p. 437.] / Fruturs/fried mete þat stoppes and distemperethe alle þe body, bothe bak, bely, & roppes: [A. S. roppas, the bowels.] Line 512 Some maner cury of Cookes crafft Sotelly y haue espied, how þeire dischmetes ar dressid with hony not claryfied. Cow heelis / and Calves fete / ar dere y-bouȝt some tide To medille amonge leeches ["leeche" is a slice or strip, H. Ord. p. 472 (440), p. 456 (399)—'cut hit on leches as hit were pescoddes,' p. 439,—and also a stew or dish in which strips of pork, &c., are cooked. See Leche Lumbarde, H. Ord. p. 438-9. Fr. lesche, a long slice or shiue of bread, &c. Cot. Hic lesca Ae, scywe (shive or slice), Wright's Vocab. p. 198: hec lesca, a schyfe, p. 241. See also Mr Way's long note 1, Prompt. Parv., p. 292, and the recipes for 64 different "Leche vyaundys" in MS. Harl. 279, that he refers to.] & Ielies / whan suger shalle syt a-side. Line 516

Potages. [For Potages see Part I. of Liber Cure Cocorum, p. 7-27.]

Wortus with an henne / Cony / beef, or els an haare, [folio 178b] Frumenty [Recipe for Potage de Frumenty in H. Ord. p. 425, and for Furmente in Liber Cure, p. 7, H. Ord. 462.] . with venesoun / pesyn with bakon, longe wortes not spare; Growelle of force [Recipe 'For gruel of fors,' Lib. C. p. 47, and H. Ord. p. 425.] / Gravelle of beeff [? minced or powdered beef: Fr. gravelle, small grauell or sand. Cot. 'Powdred motoun,' l. 533, means sprinkled, salted.] / or motoun, haue ye no care;

Gely, mortrows [Recipes for 'Mortrewes de Chare,' Lib. C. p. 9; 'of fysshe,' p. 19; blanched, p. 13; and H. Ord. pp. 438, 454, 470.] / creyme of almondes, þe mylke [Butter of Almonde mylke, Lib. C. p. 15; H. Ord. p. 447.] þer-of is good fare. Line 520 Iusselle [See the recipe, p. 58 of this volume.] , tartlett [Recipe for Tartlotes in Lib. C. C. p. 41.] , cabages [Recipe for Cabaches in H. Ord. p. 426, and caboches, p. 454, both the vegetable. There is a fish caboche in the 15th cent. Nominale in Wright's Vocab. Hic caput, A ^e, Caboche, p. 189, col. 1, the bullhead, or miller's thumb, called in French chabot.] , & nombles [See two recipes for Nombuls in Liber Cure, p. 10, and for 'Nombuls of a Dere,' in H. Ord. p. 427.] of vennure, [The long r and curl for e in the MS. look like s, as if for vennus.] alle þese potages ar good and sure. of oþer sewes & potages þat ar not made by nature, alle Suche siropis sett a side youre heere to endure. Line 524

Now, son, y haue yow shewid somewhat of myne avise, þe service of a flesche feest folowynge englondis gise; Forgete ye not my loore / but looke ye bere good yȝes vppon oþur connynge kervers: now haue y told yow twise. Line 528

Diuerce Sawces. [For Sauces (Salsamenta) see Part II. of Liber Cure, p. 27-34.]

Also to know youre sawces for flesche conveni|ently, hit provokithe a fyne apetide if sawce youre mete be bie; to the lust of youre lord looke þat ye haue þer redy

suche sawce as hym likethe / to make hym glad & mery. Line 532 Mustard [Recipe 'for lumbardus Mustard' in Liber Cure, p. 30.] is meete for brawne / beef, or powdred [Fleshe poudred or salted. Caro salsa, vel salita. Withals.] motoun; verdius [The juice of unripe grapes. See Maison Rustique, p. 620.] to boyled capoun / veel / chiken / or bakon; And to signet / & swan, convenyent is þe chawdon [Chaudwyn, l. 688 below. See a recipe for "Chaudern for Swannes" in Household Ordinances, p. 441; and for "þandon (MS. chaudon [Sloane 1986, p. 48, or fol. 27 b. It is not safe to differ from Mr Morris, but on comparing the C of 'Chaudon for swannis,' col. l, with that of 'Caudelle of almonde,' at the top of the second col., I have no doubt that the letter is C. So on fol. 31 b. the C of Chaudon is more like the C of Charlet opposite than the T of Take under it. The C of Caudel dalmon on fol. 34 b., and that of Cultellis, fol. 24, l. 5, are of the same shape.] ) for wylde digges, swannus and piggus," in Liber Cure, p. 9, and "Sawce for swannus," Ibid. p. 29. It was made of chopped liver and entrails boiled with blood, bread, wine, vinegar, pepper, cloves, and ginger.] ; Roost beeff / & goos / with garlek, vinegre, or pepur, in conclusioun. Line 536 Gynger sawce [See the recipe "To make Gynger Sause" in H. Ord. p. 441, and "For sawce gynger," L. C. C. p. 52.] to lambe, to kyd / pigge, or fawn / in fere; to feysand, partriche, or cony / Mustard with þe sugure; Sawce gamelyn [No doubt the "sawce fyne þat men calles camelyne" of Liber Cure, p. 30, 'raysons of corouns,' nuts, bread crusts, cloves, gin|ger, cinnamon, powdered together and mixed with vinegar. "Camelin, sauce cameline, A certaine daintie Italian sauce." Cot.] to heyron-sewe / egret / crane / & plovere; also / brewe [A bird mentioned in Archæologia, xiii. 341. Hall. See note l. 422.] / Curlew / sugre & salt / with watere of þe ryvere; Line 540

Line 540 Also for bustard / betowre / & shovelere, [Shovelars feed most commonly upon the Sea-coast upon cockles and Shell-fish: being taken home, and dieted with new garbage and good meat, they are nothing inferior to fatted Gulls. Muffett, p. 109. Hic populus, a schevelard (the anas clypeata of naturalists). Wright's Voc., p. 253.] gamelyn [See note 6 to line 539, above.] is in sesoun; Wodcok / lapewynk / Mertenet / larke, & venysoun, Sparows / thrusches / alle þese .vij. with salt & synamome: Quayles, sparowes, & snytes, whan þeire sesoun com, [Is not this line superfluous? After 135 stanzas of 4 lines each, we here come to one of 5 lines. I suspect l. 544 is simply de trop. W. W. Skeat.] Line 544 Thus to provoke an appetide þe Sawce hathe is operacioun.

Kervyng of fische. [For the fish in the Poem mentioned by Yarrell, and for refer|ences to him, see the list at the end of this Boke of Nurture.]

Now, good son, of kervynge of fysche y wot y must þe leere: To peson [Recipes for "Grene Pesen" are in H. Ord. p. 426-7, p. 470; and Porre of Pesen, &c. p. 444.] or frumenty take þe tayle of þe bevere, [Topsell in his Fourfooted Beasts, ed. Rowland, 1658, p. 36, says of Beavers, "There hath been taken of them whose tails have weighed four pound weight, and they are accounted a very delicate dish, for being dressed they eat like Barbles: they are used by the Lotharingians and Savoyans [says Bellonius] for meat allowed to be eaten on fish-dayes, although the body that beareth them be flesh and unclean for food. The manner of their dressing is, first roasting, and afterward seething in an open pot, that so the evill vapour may go away, and some in pottage made with Saffron; other with Ginger, and many with Brine; it is certain that the tail and forefeet taste very sweet, from whence came the Proverbe, That sweet is that fish, which is not fish at all."]

or ȝiff ye haue salt purpose [See the recipe for "Furmente with Purpeys," II. Ord. p. 442.] / ȝele [I suppose this to be Seal. If it is Eel, see recipes for "Eles in Surre, Browet, Gravê, Brasyle," in H. Ord. p. 467-8.] / torrentille [Wynkyn de Worde has 'a salte purpos or sele turrentyne.' If this is right, torrentille must apply to ȝele, and be a species of seal: if not, it must be allied to the Trout or Torrentyne, l. 835.] , deynteithus fulle dere, Line 548 ye must do afture þe forme of frumenty, as y said while ere. Baken herynge, dressid & diȝt with white sugure; þe white herynge by þe bak a brode ye splat hym sure, bothe roughe & boonus / voyded / þen may youre lorde endure Line 552 to ete merily with mustard þat tyme to his plesure. Of alle maner salt fische, looke ye pare awey the felle, Salt samoun / Congur [Congur in Pyole, H. Ord. p. 469. 'I must needs agree with Diocles, who being asked, whether were the better fish, a Pike or a Conger: That (said he) sodden, and this broild; shewing us thereby, that all flaggy, slimy and moist fish (as Eeles, Congers, Lampreys, Oisters, Cockles, Mustles, and Scallopes) are best broild, rosted or bakt; but all other fish of a firm substance and drier con|stitution is rather to be sodden.' Muffett, p. 145.] , grone [So MS., but grone may mean green, see l. 851 and note to it. If not? for Fr. gronan, a gurnard. The Scotch crowner is a species of gurnard.] fische / boþe lynge [Lynge, fysshe, Colin, Palsgrave; but Colin, a Sea-cob, or Gull. Cotgrave. See Promptorium, p. 296.] & myllewelle [Fr. Merlus ou Merluz, A Mellwell, or Keeling, a kind of small Cod whereof Stockfish is made. Cotgrave. And see Prompt. Parv. p. 348, note 4. "Cod-fish is a great Sea-whiting, called also a Keel|ing or Melwel." Bennett's Muffett on Food, p. 148.] , & on youre soueraynes trencheur ley hit, as y yow telle. Line 556 þe sawce þer-to, good mustard, alway accordethe welle.

Saltfysche, stokfische [Cogan says of stockfish, "Concerning which fish I will say no more than Erasmus hath written in his Colloquio. There is a kind of fishe, which is called in English Stockfish: it nourisheth no more than a stock. Yet I haue eaten of a pie made onely with Stockefishe, whiche hath been verie good, but the goodnesse was not so much in the fishe as in the cookerie, which may make that sauorie, which of it selfe is vnsavourie .. it is sayd a good Cooke can make you good meate of a whetstone... Therfore a good Cooke is a good iewell, and to be much made of." "Stockfish whilst it is unbeaten is called Buckhorne, because it is so tough; when it is beaten upon the stock, it is termed stockfish." Muffett. Lord Percy (A.D. 1512) was to have "cxl Stok fisch for the expensys of my house for an hole Yere, after ij.d. obol. the pece," p. 7, and "Dccecxlij Salt fisch .. after iiij the pece," besides 9 barrels of white and 10 cades of red herring, 5 cades of Sprats (sprootis), 400 score salt salmon, 3 firkins of salt sturgeon and 5 cags of salt eels.] / merlynge [Fr. Merlan, a Whiting, a Merling. Cot. 'The best Whitings are taken in Tweede, called Merlings, of like shape and vertue with ours, but far bigger.' Muffett, p. 174.] / makerelle, but|tur ye may with swete buttur of Claynos [MS. may be Cleynes.? what place can it be; Clayness, Clay|nose? Claybury is near Woodford in Essex.] or els of hakenay, þe boonus, skynnes / & fynnes, furst y-fette a-way, Line 560 þen sett youre dische þere as youre souereyn may tast & assay. Pike [A recipe for Pykes in Brasey is in H. Ord. p. 451. The head of a Carp, the tail of a Pike, and the Belly of a Bream are most esteemed for their tenderness, shortness, and well rellishing. Muffett, p. 177.] , to youre souereyn y wold þat it be layd, þe wombe is best, as y haue herd it saide, Fysche & skyn to-gedir be hit convaied Line 564 with pike sawce y-noughe þer-to / & hit shalle not be denayd. The salt lamprey, goben hit a slout [Cut it in gobets or lumps a-slope. "Aslet or a-slowte (asloppe, a slope), Oblique." P. Parv. But slout may be slot, bolt of a door, and so aslout = in long strips.] .vij. pecis y assigne; þan pike owt þe boonus nyȝe þe bak spyne,

and ley hit on your lordes trenchere wheþer he sowpe or dyne, Line 568 & þat ye haue ssoddyn ynons [Onions make a man stink and wink. Berthelson, 1754. 'The Onion, though it be the Countrey mans meat, is better to vse than to tast: for he that eateth euerie day tender Onions with Honey to his breakfast, shall liue the more healthfull, so that they be not too new.' Maison Rustique, p. 178, ed. 1616.] to meddille with galantyne. [Recipes for this sauce are in Liber C. p. 30, and H. Ord. p. 441: powdered crusts, galingale, ginger, and salt, steeped in vine|gar and strained. See note to l. 634 below.] Off playce, [See "Plays in Cene," that is, Ceue, chives, or eschalots. H. Ord. p. 452.] looke ye put a-way þe watur clene, afftur þat þe fynnes also, þat þey be not sene; Crosse hym þen with your knyffe þat is so kene; Line 572 wyne or ale / powder þer-to, youre souerayn welle to queme. Gurnard / roche [Of all sea-fish Rochets and Gurnards are to be preferred; for their flesh is firm, and their substance purest of all other. Next unto them Plaise and Soles are to be numbered, being eaten in time; for if either of them be once stale, there is no flesh more carrion-like, nor more troublesome to the belly of man. Mouffet, p. 164.] / breme / chevyn / base / melet / in her kervynge, Perche / rooche [Roches or Loches in Egurdouce, H. Ord. p. 469.] / darce [Or dacce.] / Makerelle, & whitynge, Codde / haddok / by þe bak / splat þem in þe dische liynge, Line 576 pike owt þe boonus, clense þe refett [Rivet, roe of a fish. Halliwell. Dan. ravn, rogn (rowne of Pr. Parv.) under which Molbech refers to AS. hræfe (raven, Bosworth) as meaning roe or spawn. G. P. Marsh.] in þe bely bydynge; Soolus [See "Soles in Cyne," that is, Cyue, H. Ord. p. 452.] / Carpe / Breme de mere, [Black Sea Bream, or Old Wife. Cantharus griseus. Atkinson. "Abramides Marinæ. Breams of the Sea be a white and solid substance, good juice, most easie digestion, and good nourishment." Muffett, p. 148.] & trowt, [folio 179b]

þey must be takyn of as þey in þe dische lowt, bely & bak / by gobyn [gobbets, pieces, see l. 638.] þe boon to pike owt, Line 580 so serve ye lordes trenchere, looke ye welle abowt. Whale / Swerdfysche / purpose / dorray [Fr. Dorée: f. The Doree, or Saint Peters fish; also (though not so properly) the Goldfish or Goldenie. Cotgrave.] / rosted wele, Bret [Brett, § xxi. He beareth Azure a Birt (or Burt or Berte) proper by the name of Brit. . . It is by the Germans termed a Brett-fish or Brett-cock. Randle Holme.] / samon / Congur [Rec. for Congur in Sause, H. Ord. p. 401; in Pyole, p. 469.] / sturgeoun / turbut, & ȝele, þornebak / thurle polle / hound fysch [This must be Randle Holme's "Dog fish or Sea Dog Fish. It is by the Dutch termed a Flackhund, and a Hundfisch: the Skin is hard and redish, beset with hard and sharp scales; sharp and rough and black, the Belly is more white and softer. Bk II. Ch. XIV. No. lv, p. 343-4. For names of Fish the whole chapter should be consulted, p. 321-345.] / halybut, to hym þat hathe heele, Line 584 alle þese / cut in þe dische as youre lord etethe at meele. Tenche ['His flesh is stopping, slimy, viscous, & very unwholesome; and (as Alexander Benedictus writeth) of a most unclean and damnable nourishment . . they engender palsies, stop the lungs, putrifie in the stomach, and bring a man that much eats them to infinite diseases . . they are worst being fried, best being kept in gelly, made strong of wine and spices.' Muffett, p. 189.] in Iely or in Sawce [Recipes for Tenches in grave, L. C. C. p. 25; in Cylk (wine, &c.), H. Ord. p. 470; in Bresyle (boiled with spices, &c.), p. 468.] / loke þere ye kut hit so, and on youre lordes trenchere se þat it be do. Elis & lampurnes [Lamprons in Galentyn, H. Ord. p. 449. "Lampreys and Lamprons differ in bigness only and in goodness; they are both a very sweet and nourishing meat. . . The little ones called Lamprons are best broild, but the great ones called Lampreys are best baked." Muffett, p. 181-3. See l. 630-40 of this poem.] rosted / where þat euer ye go, Line 588

Line 588 Cast vinegre & powder þeron / furst fette þe bonus þem fro. Crabbe is a slutt / to kerve / & a wrawd [Wraw, froward, ongoodly. Perversus . . exasperans. Pr. Parv.] wight; breke euery Clawe / a sondur / for þat is his ryght: In þe brode shelle putt youre stuff / but furst haue a sight Line 592 þat it be clene from skyn / & senow / or ye begyn to dight. And what [for whan, when.] ye haue piked / þe stuff owt of euery shelle with þe poynt of youre knyff, loke ye temper hit welle, put vinegre / þerto, verdjus, or ayselle, [A kind of vinegar; A.S. eisile, vinegar; given to Christ on the Cross.] Line 596 Cast þer-on powdur, the bettur it wille smelle. Send þe Crabbe to þe kychyn / þere for to hete, agayn hit facche to þy souerayne sittynge at mete; breke þe clawes of þe crabbe / þe smalle & þe grete, Line 600 In a disch þem ye lay / if hit like your souer|ayne to ete. Crevise [Escrevisse: f. A Creuice, or Crayfish [see l. 618]; (By some Authors, but not so properly, the Crab-fish is also tearmed so.) Escrevisse de mer. A Lobster; or, (more properly) a Sea-Creuice. Cotgrave. A Crevice, or a Crefish, or as some write it, a Crevis Fish, are in all respects the same in form, and are a Species of the Lobster, but of a lesser size, and the head is set more into the body of the Crevice than in the Lobster. Some call this a Gan|well. R. Holme, p. 338, col. 1, § xxx.] / þus wise ye must them dight: Departe the crevise a-sondire euyn to youre sight, Slytt þe bely of the hyndur part / & so do ye right, Line 604 and alle hoole take owt þe fische, like as y yow behight.

Pare awey þe red skyn for dyuers cawse & dowt, and make clene þe place also / þat ye calle his gowt, [No doubt the intestinal tract, running along the middle of the body and tail. Dr Günther. Of Crevisses and Shrimps, Muffett says, p. 177, they "give also a kind of exercise for such as be weak: for head and brest must first be divided from their bodies; then each of them must be dis scaled, and clean picked with much pidling; then the long gut lying along the back of the Crevisse is to be voided."] hit lies in þe myddes of þe bak / looke ye pike it owt; Line 608 areise hit by þe þyknes of a grote / þe fische rownd abowt. put it in a dische leese by lees [slice by slice.] / & þat ye not forgete to put vinegre to þe same / so it towche not þe mete; breke þe gret clawes youre self / ye nede no cooke to trete, Line 612 Set þem on þe table / ye may / with-owt any maner heete. The bak of þe Crevise, þus he must be sted: array hym as ye dothe / þe crabbe, if þat any be had, and boþe endes of þe shelle / Stoppe them fast with bred, Line 616 & serue / youre souereyn þer with / as he likethe to be fedd. Of Crevis dewe douȝ [The fresh-water crayfish is beautiful eating, Dr Günther says.] Cut his bely a-way, [folio 180a] þe fische in A dische clenly þat ye lay with vineger & powdur þer vppon, þus is vsed ay, Line 620 þan youre souerayne / whan hym semethe, sadly he may assay.

The Iolle [Iolle of a fysshe, teste. Palsgrave. Ioll, as of salmon, &c., caput. Gouldm. in Promptorium, p. 264.] of þe salt sturgeoun / thyn / take hede ye slytt, & rownd about þe dische dresse ye musten hit. Þe whelke [For to make a potage of welkes, Liber Cure, p. 17. "Per|winkles or Whelks, are nothing but sea-snails, feeding upon the finest mud of the shore and the best weeds." Muffett, p. 164.] / looke þat þe hed / and tayle awey be kytt, Line 624 his pyntill [Pintle generally means the penis; but Dr Günther says the whelk has no visible organs of generation, though it has a project|ing tube by which it takes in water, and the function of this might have been misunderstood. Dr G. could suggest nothing for almond, but on looking at the drawing of the male Whelk (Buccinum nu|datum) creeping, in the Penny Cyclopædia, v. 9, p. 454, col. 2 (art. Entomostomata), it is quite clear that the almond must mean the animal's horny, oval operculum on its hinder part. 'Most spiral shells have an operculum, or lid, with which to close the aperture when they withdraw for shelter. It is developed on a particular lobe at the posterior part of the foot, and consists of horny layers, sometimes hardened with shelly matter.' Woodward's Mollusca, p. 47.] & gutt / almond & mantille, [That part of the integument of mollusca which contains the viscera and secretes the shell, is termed the mantle. Woodward.] awey þer fro ye pitt; Then kut ye þe whelk asondur, even pecis two, and ley þe pecis þerof / vppon youre sturgeoun so, rownd all abowt þe disch / while þat hit wille go; Line 628 put vinegre þer-vppon / þe bettur þan wille hit do. Fresche lamprey bake [Recipe "For lamprays baken," in Liber Cure, p. 38.] / þus it must be dight: Open þe pastey lid, þer-in to haue a sight, Take þen white bred þyn y-kut & liȝt, Line 632 lay hit in a chargere / dische, or plater, ryght; with a spone þen take owt þe gentille galantyne, [A sauce made of crumbs, galingale, ginger, salt, and vinegar. See the Recipe in Liber Cure, p. 30.] In þe dische, on þe bred / ley hit, lemman myne, þen take powdur of Synamome, & temper hit with red wyne: Line 636

Line 636 þe same wold plese a pore man / y suppose, welle & fyne. Mynse ye þe gobyns as thyn as a grote, þan lay þem vppon youre galantyne stondynge on a chaffire hoote: þus must ye diȝt a lamprey owt of his coffyn cote, Line 640 and so may youre souerayne ete merily be noote. White herynge in a dische, if hit be seaward & fresshe, your souereyn to ete in seesoun of yere / þer|aftur he wille Asche. looke he be white by þe boon / þe roughe white & nesche; Line 644 with salt & wyne serue ye hym þe same / boldly, & not to basshe. Shrympes welle pyked / þe scales awey ye cast, Round abowt a sawcer / ley ye þem in hast; þe vinegre in þe same sawcer, þat youre lord may attast, Line 648 þan with þe said fische / he may fede hym / & of þem make no wast."

"NOw, fadir, feire falle ye / & crist yow haue in cure, For of þe nurture of kervynge y suppose þat y be sure, but yet a-nodur office þer is / saue y dar not endure [folio 180b] Line 652 to frayne yow any further / for feere of displesure: For to be a sewere y wold y hed þe connynge, þan durst y do my devoire / with any worship|fulle to be wonnynge; sen þat y know þe course / & þe craft of kervynge, Line 656 y wold se þe siȝt of a Sewere [See the duties and allowances of "A Sewar for the Kynge," Edw. IV., in Household Ordinances, pp. 36-7; Henry VII., p. 118. King Edmund risked his life for his assewer, p. 36.] / what wey he / shewethe in seruynge."

Office of a sewer. [The word Sewer in the MS. is written small, the flourishes of the big initial O having taken up so much room. The name of the office of sewer is derived from the Old French esculier, or the scutellarius, i. e. the person who had to arrange the dishes, in the same way as the scutellery (scullery) was by rights the place where the dishes were kept. Domestic Architecture, v. 3, p. 80 n.]

"Now sen yt is so, my son / þat science ye wold fayn lere, drede yow no þynge daungeresnes; þus [Inserted in a seemingly later hand.] y shalle do my devere to enforme yow feithfully with ryght gladsom chere, & yf ye wolle lysten my lore / somewhat ye shalle here: Line 660 Take hede whan þe worshipfulle hed / þat is of any place hath wasche afore mete / and bigynnethe to sey þe grace, Vn-to þe kechyn þan looke ye take youre trace, Line 664 Entendyng & at youre commaundynge þe ser|uaundes of þe place; Furst speke with þe pantere / or officere of þe spicery For frutes a-fore mete to ete þem fastyngely, as buttur / plommes / damesyns, grapes, and chery, Line 668 Suche in sesons of þe yere / ar served / to make men mery, Serche and enquere of þem / yf suche seruyse shalle be þat day; þan commyn with þe cooke / and looke what he wille say; þe surveyoure & he / þe certeynte telle yow wille þay, Line 672

Line 672 what metes // & how many disches / þey dyd fore puruay. And whan þe surveoure [See the duties and allowances of "A Surveyour for the Kyng" (Edw. IV.) in Household Ord. p. 37. Among other things he is to see 'that no thing be purloyned,' (cf. line 680 below), and the fourty Squyers of Household who help serve the King's table from 'the surveying bourde' are to see that 'of every messe that cum|myth from the dressing bourde . . thereof be nothing withdrawe by the squires.' ib. p. 45.] & þe Cooke / with yow done accorde, þen shalle þe cook dresse alle þynge to þe sur|veynge borde, þe surveoure sadly / & soburly / with-owten any discorde Line 676 Delyuer forthe his disches, ye to convey þem to þe lorde; And 'when ye bithe at þe borde / of seruyce and [folio 181a] surveynge, se þat ye haue officers boþe courtly and connynge, For drede of a dische of youre course stelynge [See the duties and allowances of "A Surveyour for the Kyng" (Edw. IV.) in Household Ord. p. 37. Among other things he is to see 'that no thing be purloyned,' (cf. line 680 below), and the fourty Squyers of Household who help serve the King's table from 'the surveying bourde' are to see that 'of every messe that cum|myth from the dressing bourde . . thereof be nothing withdrawe by the squires.' ib. p. 45.] , Line 680 whyche myght cawse a vileny ligtly in youre seruice sewynge. And se þat ye haue seruytours semely / þe disches for to bere, Marchalles, Squyers / & sergeauntes of armes [Squyers of Houshold xl . . xx squires attendaunt uppon the Kings (Edw. IV.) person in ryding . . and to help serve his table from the surveying bourde. H. Ord. p. 45. Sergeauntes of Armes IIII., whereof ii alway to be attending uppon the Kings person and chambre. . . In like wise at the conveyaunce of his meate at every course from the surveying bourde, p. 47.] , if þat þey be there, þat youre lordes mete may be brought without dowt or dere; Line 684 to sett it surely on þe borde / youre self nede not feere.

A dynere of flesche. [Compare the less gorgeous feeds specified on pp. 54-5 of Liber Cure, and pp. 449-50 of Household Ordinances. Also with this and the following 'Dinere of Fische' should be compared "the Diett for the King's Majesty and the Queen's Grace" on a Flesh Day and a Fish Day, A.D. 1526, contained in Household Ordinances, p. 174-6. Though Harry the Eighth was king, he was allowed only two courses on each day, as against the Duke of Gloucester's three given here. The daily cost for King and Queen was £4. 3s. 4d.; yearly, £1520. 13s. 4d. See also in Markham's Houswife, pp. 98-101, the ordering of 'extraordinary great Feasts of Princes' as well as those 'for much more humble men.']

The furst Course.

Furst set forthe mustard / & brawne / of boore, [See Recipes for Bor in Counfett, Boor in Brasey, Bore in Egurdouce, in H. Ord. p. 435.] þe wild swyne, Suche potage / as þe cooke hathe made / of yerbis / spice / & wyne, Beeff, moton [Chair de mouton manger de glouton: Pro. Flesh of a Mutton is food for a glutton; (or was held so in old times, when Beefe and Bacon were your onely dainties.) Cot.] / Stewed feysaund / Swan [The rule for the succession of dishes is stated in Liber Cure, p. 55, as whole-footed birds first, and of these the greatest, as swan, goose, and drake, to precede. Afterwards come baked meats and other dainties.] with the Chawdwyn, [See note to l. 535 above.] Line 688 Capoun, pigge / vensoun bake, leche lombard [See the Recipe for Leche Lumbard in Household Ordinances, p. 438. Pork, eggs, pepper, cloves, currants, dates, sugar, pow|dered together, boiled in a bladder, cut into strips, and served with hot rich sauce.] / fruture viaunt [Meat fritter?, mentioned in l. 501.] fyne;

A Sotelte

And þan a Sotelte: Maydon mary þat holy virgyne, And Gabrielle gretynge hur / with an Ave. Line 692

The Second Course.

Two potages, blanger mangere, [See "Blaumanger to Potage" p. 430 of Household Ordinances; Blawmangere, p. 455; Blonc Manger, L. C. C. p. 9, and Blanc Maungere of fysshe, p. 19.] & Also Iely ["Gele in Chekyns or of Hennes," and "Gelle of Flesshe," H. Ord. p. 437.] : For a standard / vensoun rost / kyd, favne, or cony, bustard, stork / crane / pecok in hakille ryally, [See the recipe "At a Feeste Roiall, Pecockes shall be dight on this Manere," H. Ord. p. 439; but there he is to be served "forthe with the last cours." The hackle refers, I suppose, to his being sown in his skin when cold after roasting.] heiron-sew or / betowre, with-serue with bred, yf þat drynk be by; Line 696 Partriche, wodcok / plovere / egret / Rabettes sowkere [The fat of Rabet-suckers, and little Birds, and small Chickens, is not discommendable, because it is soon and lightly overcome of an indifferent stomack. Muffett, p. 110.] ; Gret briddes / larkes / gentille breme de mere, dowcettes, [Recipe at p. 60 of this volume. Dowcet mete, or swete cake mete (bake mete, P.) Dulceum, ductileus. P. Parv. Dousette, a lytell flawne, dariolle. Palsgrave. Fr. flannet; m. A doucet or little custard. Cot.] payne puff, with leche / Ioly [May be Iely, amber jelly, instead of a beautiful amber leche.] Ambere, Fretoure powche / a sotelte folowynge in fere, þe course for to fullfylle, Line 700 An angelle goodly kan appere, and syngynge with a mery chere, Vn-to .iij. sheperdes vppon an hille. Line 704

The iij^d Course.

"Creme of almondes, & mameny, þe iij. course in coost, Curlew / brew / snytes / quayles / sparows / mertenettes rost,

Perche in gely / Crevise dewe douȝ / pety perueis [See the note to line 499.] with þe moost, Quynces bake / leche dugard / Fruture sage / y speke of cost, Line 708 and soteltees fulle soleyn: þat lady þat conseuyd by the holygost hym þat distroyed þe fendes boost, presentid plesauntly by þe kynges of coleyn. Line 712 Afftur þis, delicatis mo. Blaunderelle, or pepyns, with carawey in confite, Waffurs to ete / ypocras to drynk with delite. now þis fest is fynysched / voyd þe table quyte; Line 716 Go we to þe fysche fest while we haue respite, & þan with goddes grace þe fest wille be do.

A Dinere of Fische. [Compare "For a servise on fysshe day," Liber Cure, p. 54, and Household Ordinances, p. 449.]

The Furst Course.

"Musclade or [For of. See 'Sewes on Fische Dayes,' l. 821.] menows // with þe Samoun bel|lows [? for bellies: see 'the baly of þe fresch samoun,' l. 823 in Sewes on Fische Dayes; or it may be for the sounds or breathing apparatus.] // eles, lampurns in fere; Peson with þe purpose // ar good potage, as y suppose // Line 720 as fallethe for tyme of þe yere: Baken herynge // Sugre þeron strewynge // [folio 182a] grene myllewelle, deyntethe & not dere; pike [Pykes in Brasey, H. Ord. p. 451.] / lamprey / or Soolis // purpose rosted on coles [Purpesses, Tursons, or sea-hogs, are of the nature of swine, never good till they be fat .. it is an unsavoury meat .. yet many Ladies and Gentlemen love it exceedingly, bak'd like venison. Mouffet, p. 165.] // Line 724

Line 724 gurnard / lampurnes bake / a leche, & a friture; a semely sotelte folowynge evyn þere. A galaunt yonge man, a wanton wight, pypynge & syngynge / lovynge & lyght, Line 728 Standynge on a clowd, Sanguineus he hight, þe begynnynge of þe seson þat cleped is ver."

The second course.

"Dates in confyte // Iely red and white // þis is good dewynge [? due-ing, that is, service; not moistening.] ; Line 732 Congur, somon, dorray // In sirippe if þey lay // with oþer disches in sewynge. Brett / turbut [Rhombi. Turbuts . . some call the Sea-Pheasant . . whilst they be young . . they are called Butts. They are best being sodden. Muffett, p. 173. "Pegeons, buttes, and elis," are paid for as hakys (hawks) mete, on x Sept. 6 R. H (enry VII) in the Howard Household Books, 1481-90, p. 508.] / or halybut // Carpe, base / mylet, or trowt // Cheven, [Gulls, Guffs, Pulches, Chevins, and Millers-thombs are a kind of jolt-headed Gudgins, very sweet, tender, and wholesome. Muffett, p. 180. Randle Holme says, 'A Chevyn or a Pollarde; it is in Latin called Capitus, from its great head; the Germans Schwall, or Alet; and Myn or Mouen; a Schupfish, from whence we title it a Chub fish.' ch. xiv. § xxvii.] breme / renewynge; Line 736 Ȝole / Eles, lampurnes / rost // a leche, a fryture, y make now bost // þe second / sotelte sewynge. A man of warre semynge he was, A roughe, a red, angry syre, Line 740 An hasty man standynge in fyre, As hoot as somer by his attyre; his name was þeron, & cleped Estas.

The third course.

Creme of almond ["Creme of Almond Mylk." H. Ord. p. 447.] Iardyne // & mameny [See the recipe, p. 53 of this volume.] // good & fyne // Line 744 Potage for þe .iij^d seruyse. Fresch sturgen / breme de mere // Perche in Iely / oryent & clere // whelkes, menuse; þus we devise: Shrympis / Fresch herynge bryled // pety perueis may not be exiled, Line 748 leche fryture, [Compare "leche fryes made of frit and friture," H. Ord. p. 449; Servise on Fisshe Day, last line.] a tansey gyse // The sotelte / a man with sikelle in his hande, In a ryvere of watur stande / wrapped in wedes in a werysom wyse, hauynge no deynteithe to daunce: Line 752 þe thrid age of man by liklynes; hervist we clepe hym, fulle of werynes: ȝet þer folowythe mo þat we must dres, regardes riche þat ar fulle of plesaunce. Line 756

The .iiij. course of frute.

Whot appuls & peres with sugre Candy, [folio 182b] Withe Gyngre columbyne, mynsed manerly, Wafurs with ypocras. Now þis fest is fynysched / for to make glad chere: Line 760 and þaughe so be þat þe vse & manere not afore tyme be seyn has, Neuerthelese aftur my symple affeccion y must conclude with þe fourth compleccion, Line 764 'yemps' þe cold terme of þe yere, Wyntur / with his lokkys grey / febille & old, Syttynge vppon þe stone / bothe hard & cold, Nigard in hert & hevy of chere. Line 768

Line 768

The furst Sotelte, as y said, 'Sanguineus' hight [T]he furst age of man / Iocond & light, þe springynge tyme clepe 'ver.' ¶ The second course / 'colericus' by callynge, Line 772 Fulle of Fyghtynge / blasfemynge, & brallynge, Fallynge at veryaunce with felow & fere. ¶ The thrid sotelte, y declare as y kan, 'Autumpnus,' þat is þe .iij^d age of man, Line 776 With a flewische [Melancholy, full of phlegm: see the superscription l. 792 below. 'Flew, complecyon, (fleume of compleccyon, K. flewe, P.) Flegma,' Catholicon in P. Parv.] countenaunce. ¶ The iiij^th countenaunce [Mistake for Sotelte.] , as y seid before, is wyntur with his lokkes hoore, þe last age of man fulle of grevaunce. Line 780

These iiij. soteltees devised in towse, [The first letter of this word is neither a clear t nor c, though more like t than c. It was first written Couse (as if for cou[r]se, succession, which makes good sense) or touse, and then a w was put over the u. If the word is towse, the only others I can find like it are tow, 'towe of hempe or flax,' Promptorium; 'heruper, to discheuell, towse, or disorder the haire.' Cot.] wher þey byn shewed in an howse, hithe dothe gret plesaunce with oþer sightes of gret Nowelte Line 784 þan han be shewed in Rialle feestes of solempnyte, A notable cost þe ordynaunce.

The superscripcioun of þe sutiltees aboue specified, here folowethe Versus

Ver

Largus, amans, hillaris, ridens, rubei que coloris, [Sanguineus.] Cantans, carnosus, satis audax, atque benignus. Line 788

¶ Estas

Hirsutus, Fallax / irascens / prodigus, satis audax, [folio 183a] [Colericus.] Astutus, gracilis / Siccus / crocei que coloris.

¶ Autumpnus

Hic sompnolentus / piger, in sputamine multus, [Fleumaticus.] Ebes hinc sensus / pinguis, facie color albus. Line 792

¶ yemps

Invidus et tristis / Cupidus / dextre que tenacis, [Malencolicus.] Non expers fraudis, timidus, lutei que coloris.

A fest for a franklen.

"A Franklen may make a feste Improberabille, brawne with mustard is concordable, Line 796 bakon serued with peson, beef or moton stewed seruysable, Boyled Chykon or capon agreable, convenyent for þe seson; Line 800 Rosted goose & pygge fulle profitable, Capon / Bakemete, or Custade Costable, when eggis & crayme be geson. Þerfore stuffe of household is behoveable, Line 804 Mortrowes or Iusselle [See p. 53 above.] ar delectable for þe second course by reson. Than veel, lambe, kyd, or cony, Chykon or pigeon rosted tendurly, Line 808 bakemetes or dowcettes [See p. 60 above.] with alle. þen followynge, frytowrs & a leche lovely; Suche seruyse in sesoun is fulle semely To serue with bothe chambur & halle. Line 812

Line 812 Then appuls & peris with spices delicately Aftur þe terme of þe yere fulle deynteithly, with bred and chese to calle. Spised cakes and wafurs worthily Line 816 withe bragot [See a recipe for making it of ale, honey, and spices, in [Cog|an's] Haven of Health, chap. 239, p. 268, in Nares. Phillips leaves out the ale.] & methe, [Mead, a pleasant Drink made of Honey and Water. Phillips.] þus men may meryly plese welle bothe gret & smalle."

Sewes on fishe dayes. [folio 183b]

"Flowndurs / gogeons, muskels, [A recipe for Musculs in Sewe and Cadel of Musculs to Potage, at p. 445 H. Ord. Others 'For mustul (? muscul or Mustela, the eel-powt, Fr. Mustelle, the Powte or Eeele-powte) pie,' and 'For porray of mustuls,' in Liber Cure, p. 46-7.] menuce in sewe, Eles, lampurnes, venprides / quyk & newe, Line 820 Musclade in wortes / musclade [? a preparation of Muscles, as Applade Ryal (Harl. MS. 279, Recipe Cxxxv.) of Apples, Quinade, Rec. Cxv of Quinces, Pynade [folio 27b] of Pynotis (a kind of nut); or is it Meselade or Meslade, fol. 33, an omelette—'to euery good meslade take a þowsand eyroun or mo.' Herbelade [folio 42b] is a liquor of boiled lard and herbs, mixed with dates, currants, and 'Pynez,' strained, sugared, coloured, whipped, & put into 'fayre round cofyns.'] of almondes for states fulle dewe, Oysturs in Ceuy [Eschalotte: f. A Cive or Chiue. Escurs, The little sallade hearb called, Ciues, or Chiues. Cotgrave.] / oysturs in grauey, [For to make potage of oysturs, Liber Cure, p. 17. Oysturs in brewette, p. 53.] your helthe to renewe, The baly of þe fresche samon / els purpose, or seele [Seales flesh is counted as hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to Mariners and Sailers, for whose stomacks it is fittest, and who know the best way how to prepare it. Muffett, p. 167.] ,

Colice [Cullis (in Cookery) a strained Liquor made of any sort of dress'd Meat, or other things pounded in a Mortar, and pass'd thro' a Hair-sieve: These Cullises are usually pour'd upon Messes, and into hot Pies, a little before they are serv'd up to Table. Phillips. See also the recipe for making a coleise of a cocke or capon, from the Haven of Health, in Nares. Fr. Coulis: m. A cullis, or broth of boiled meat strained; fit for a sicke, or weake bodie. Cotgrave.] of pike, shrympus [Shrimps are of two sorts, the one crookbacked, the other straitbacked: the first sort is called of Frenchmen Caramots de la santé, healthful shrimps; because they recover sick and consumed persons; of all other they are most nimble, witty, and skipping, and of best juice. Muffett, p. 167. In cooking them, he directs them to be "unscaled, to vent the windiness which is in them, being sodden with their scales; whereof lust and disposition to venery might arise," p. 168.] / or perche, ye know fulle wele; Line 824 Partye gely / Creme of almondes [See the recipe for "Creme of Almonde Mylk," Household Ordinances, p. 447.] / dates in confite / to rekeuer heele, Quinces & peris / Ciryppe with parcely rotes / riȝt so bygyn your mele. Mortrowis of houndfische ["Mortrewes of Fysshe," H. Ord. p. 469; "Mortrews of fysshe," L. C. C. p. 19.] / & Rice standynge [See "Rys Lumbarde," H. Ord. p. 438, l. 3, 'and if thow wilt have hit stondynge, take rawe ȝolkes of egges,' &c.] white, Mameny, [See p. 53 above.] mylke of almondes, Rice rennynge liquyte,— Line 828 þese potages ar holsom for þem þat han delite þerof to ete / & if not so / þen taste he but a lite."

Sawce for fische. [

'Let no fish be sodden or eaten without salt, pepper, wine, onions or hot spices; for all fish (compared with flesh) is cold and moist, of little nourishment, engendring watrish and thin blood.' Muffett, p. 146, with a curious continuation. Hoc Sinapium, An ^ce. mustarde.

Salgia, sirpillum, piper, alia, sal, petrocillum,Ex hiis sit salsa, non est sentencia falsa. 15th cent. Pict. Vocab. in Wright's Voc. p. 267, col. 1.

]

"Yowre sawces to make y shalle geue yow lerynge:

Mustard is [? is repeated by mistake.] / is metest with alle maner salt herynge, Line 832 Salt fysche, salt Congur, samoun, with sparlynge, [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.] Salt ele, salt makerelle, & also withe merlynge. [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.] Vynegur is good to salt purpose & torrentyne, [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, gram|maticus Italus, Torentinam nominat, rectius Torrentinam vocaturus, à torrentibus nimirum: in his n[ominatim] & riuis montanis abundat." (ed. 1644, cum indice copiosissimo.)] Salt sturgeon, salt swyrd-fysche savery & fyne. Line 836 Salt Thurlepolle, salt whale, [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.] is good with egre wyne, withe powdur put þer-on shalle cawse oon welle to dyne. Playce with wyne; & pike withe his reffett;

þe galantyne [See the recipe in Liber Cure Cocorum, p. 30; and Felettes in Galentyne, H. Ord. p. 433.] for þe lamprey / where þey may be gete; Line 840 verdius [Veriuse, or sause made of grapes not full ripe, Ompharium. Withals.] to roche / darce / breme / soles / & molett; Baase, flow[n]durs / Carpe / Cheven / Synamome ye þer-to sett. Garlek / or mustard, vergeus þerto, pepur þe powderynge— For þornebak / houndfysche / & also fresche herynge, Line 844 hake [Hakes be of the same nature [as Haddocks], resembling a Cod in taste, but a Ling in likeness. Muffett, p. 153.] , stokfyshe ['Stocke fysshe, they [the French] have none,' says Palsgrave.] , haddok [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.] / cod [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."] / & whytynge— ar moost metist for thes metes, as techithe vs þe wrytynge. [folio 184a] Vinegre / powdur withe synamome / and gyngere, to rost Eles / lampurnes / Creveȝ dew douȝ, and breme de mere, Line 848 For Gurnard / for roche / & fresche purpose, if hit appere, Fresche sturgeon / shrympes / perche / molett / y wold it were here.

Grene sawce [See the Recipes for 'Pur verde sawce,' Liber Cure, p. 27, and 'Vert Sause' (herbs, bread-crumbs, vinegar, pepper, ginger, &c.), H. Ord. p. 441. Grene Sause, condimentum harbaceum. Withals.] is good with grene fisch [Ling perhaps looks for great extolling, being counted the beefe of the Sea, and standing every fish day (as a cold supporter) at my Lord Maiors table; yet it is nothing but a long Cod: whereof the greater sised is called Organe Ling, and the other Codling, because it is no longer then a Cod, and yet hath the taste of Ling: whilst it is new it is called GREEN-FISH; when it is salted it is called Ling, perhaps of lying, because the longer it lyeth . . the better it is, waxing in the end as yellow as the gold noble, at which time they are worth a noble a piece. Muffett, p. 154-5.] , y here say;

botte lynge / brett [A brit or turbret, rhombus. Withals, 1556. Bret, Brut, or Burt, a Fish of the Turbot-kind. Phillips.] & fresche turbut / gete it who so may. Line 852 yet make moche of mustard, & put it not away, For with euery dische he is dewest / who so lust to assay. Other sawces to sovereyns ar serued in som solempne festis, but these will plese them fulle welle / þat ar but hoomly gestis. Line 856 Now have y shewyd yow, my son, somewhat of dyuerse Iestis þat ar remembred in lordes courte / þere as all rialte restis."

"NOw fayre falle yow fadir / in faythe y am full fayn, For louesomly ye han lered me þe nurtur þat ye han sayn; Line 860 plesethe it you to certifye me with oon worde or twayn þe Curtesy to conceue conveniently for euery chamburlayn."

The office off a chamburlayne. [These duties of the Chamberlain, and those of him in the Ward|robe which follow, should be compared with the chapter De Officio Garcionum of "The Boke of Curtasye" ll. 435-520 below. See also the duties and allowances of 'A Chamberlayn for the King' H. Ord. p. 31-2. He has only to see that the men under him do the work mentioned in these pages. See office of Warderobe of Bedds, H. O. p. 40; Gromes of Chambyr, x, Pages of Chambre, IIII, H. O., p. 41, &c. The arraying and unarraying of Henry VII. were done by the Esquires of the Body, H. Ord. p. 118, two of whom lay outside his room.]

"The Curtesy of a chamburlayn is in office to be diligent,

Clenli clad, his cloþis not all to-rent; Line 864 handis & face waschen fayre, his hed well kempt; & war euer of fyre and candille þat he be not neccligent. To youre mastir looke ye geue diligent attend|aunce; be curteyse, glad of chere, & light of ere in euery semblaunce, Line 868 euer waytynge to þat thynge þat may do hym plesaunce: to these propurtees if ye will apply, it may yow welle avaunce. Se that youre souerayne haue clene shurt & breche, a petycote, [A short or small coat worn under the long over-coat. Petycote, tunicula, P. P., and '.j. petticote of lynen clothe withought slyves,' there cited from Sir J. Fastolfe's Wardrobe, 1459. Archæol. xxi. 253. subucula, le, est etiam genus intimæ vestis, a peticote. Withals.] a dublett, a longe coote, if he were suche, Line 872 his hosyn well brusshed, his sokkes not to seche, his shon or slyppers as browne as is þe watur|leche. In þe morow tyde, agaynst youre souerayne doth ryse, wayte hys lynnyn þat hit be clene; þen warme hit in þis wise, Line 876 by a clere fyre withowt smoke / if it be cold or frese, and so may ye youre souerayn plese at þe best asise.

Agayne he riseth vp, make redy youre fote shete in þis maner made greithe / & þat ye not forgete Line 880 furst a chayere a-fore þe fyre / or som oþer honest sete [folio 184b] Withe a cosshyn þer vppon / & a noþur for the feete / aboue þe coschyn & chayere þe said shete ouer sprad So þat it keuer þe fote coschyn and chayere, riȝt as y bad; Line 884 Also combe & kercheff / looke þere bothe be had youre souereyn hed to kymbe or he be graytly clad:

Than pray youre souereyn with wordus man|suetely to com to a good fyre and aray hym ther by, Line 888 and there to sytt or stand / to his persone ples|auntly, and ye euer redy to awayte with maners metely. Furst hold to hym a petycote aboue youre brest and barme, his dublet þan aftur to put in boþe hys arme, Line 892 his stomachere welle y-chaffed to kepe hym fro harme, his vampeys [Vamps or Vampays, an odd kind of short Hose or Stockings that cover'd the Feet, and came up only to the Ancle, just above the Shooe; the Breeches reaching down to the Calf of the Leg. Whence to graft a new Footing on old Stockings is still call'd Vamp|ing. Phillips. Fairholt does not give the word. The Vampeys went outside the sock, I presume, as no mention is made of them with the socks and slippers after the bath, l. 987; but Strutt, and Fairholt after him, have engraved a drawing which shows that the Saxons wore the sock over the stocking, both being within the shoe. 'Vampey of a hose—auant pied. Vauntpe of a hose—uantpie.' Palsgrave. A.D. 1467, 'fore vaunpynge of a payre for the said Lew vj.d.' p. 396, Howard Household Book.] and sokkes, þan all day he may go warme;

Then drawe on his sokkis / & hosyn by the fure, his shon laced or bokelid, draw them on sure; Line 896 Strike his hosyn vppewarde his legge ye endure, þen trusse ye them vp strayte / to his plesure, Then lace his dublett euery hoole so by & bye; on his shuldur about his nek a kercheff þere must lye, Line 900 and curteisly þan ye kymbe his hed with combe of yvery, and watur warme his handes to wasche, & face also clenly.

Than knele a down on youre kne / & þus to youre souerayn ye say "Syr, what Robe or govn pleseth it yow to were to day?" Line 904 Suche as he axeth fore / loke ye plese hym to pay, þan hold it to hym a brode, his body þer-in to array; his gurdelle, if he were, be it strayt or lewse; Set his garment goodly / aftur as ye know þe vse; Line 908 take hym hode or hatt / for his hed cloke or cappe de huse; So shalle ye plese hym prestly, no nede to make excuse Wheþur hit be feyre or foule, or mysty alle withe reyn. Or youre mastir depart his place, afore þat þis be seyn, Line 912 to brusche besily about hym; loke all be pur and playn wheþur he were saten / sendell, vellewet, scarlet, or greyn. Prynce or prelate if hit be, or any oþer potestate, or he entur in to þe churche, be it erly or late, Line 916

Line 916 perceue all þynge for his pewe þat it be made preparate, boþe cosshyn / carpet / & curteyn / bedes & boke, forgete not that.

Than to youre souereynes chambur walke ye in hast; all þe cloþes of þe bed, them aside ye cast; Line 920 þe Fethurbed ye bete / without hurt, so no feddurs ye wast, Fustian [Henry VII. had a fustian and sheet under his feather bed, over the bed a sheet, then 'the over fustian above,' and then 'a pane of ermines' like an eider-down quilt. 'A head sheete of raynes' and another of ermines were over the pillows. After the ceremony of making the bed, all the esquires, ushers, and others present, had bread, ale, and wine, outside the chamber, 'and soe to drinke altogether.' H. Ord. p. 122.] and shetis clene by sight and sans ye tast. Kover with a keuerlyte clenly / þat bed so manerly made; þe bankers & quosshyns, in þe chambur se þem feire y-sprad, Line 924 boþe hedshete & pillow also, þat þe[y] be saaff vp stad, the vrnelle & bason also that they awey be had. [folio 185a] Se the carpettis about þe bed be forth spred & laid, wyndowes & cuppeborde with carpettis & cosshyns splayd; Line 928 Se þer be a good fyre in þe chambur conveyed, with wood & fuelle redy þe fuyre to bete & aide.

Se þe privehouse for esement [A siege house, sedes excrementorum. A draught or priuie, latrina.] be fayre, soote, & clene, & þat þe bordes þer vppon / be keuered withe clothe feyre & grene, Line 932

Line 932 & þe hoole / hym self, looke þer no borde be sene, þeron a feire quoschyn / þe ordoure no man to tene looke þer be blanket / cotyn / or lynyn to wipe þe neþur ende [An arse wispe, penicillum, -li, vel anitergium. Withals. From a passage in William of Malmesbury's autograph De Gestis Pontificum Anglorum it would seem that water was the earlier cleanser.] ; and euer when he clepithe, wayte redy & entende, Line 936 basoun and ewere, & on your shuldur a towelle, my frende [In the MS. this line was omitted by the copier, and inserted in red under the next line by the corrector, who has underscored all the chief words of the text in red, besides touching up the capital and other letters.] ; In þis wise worship shalle ye wyn / where þat euer ye wende

The Warderobeȝ. [See the 'Warderober,' p. 37, and the 'office of Warderobe of Robes,' in H. Ord. p. 39.]

IN þe warderobe ye must muche entende besily the robes to kepe well / & also to brusche þem clenly; Line 940 with the ende of a soft brusche ye brusche þem clenly, and yet ouer moche bruschynge werethe cloth lyghtly. lett neuer wollyn cloth ne furre passe a seuenyght to be vnbrosshen & shakyn / tend þerto aright, Line 944 for moughtes be redy euer in þem to gendur & a|liȝt; þerfore to drapery / & skynnery euer haue ye a sight.

youre souerayn aftir mete / his stomak to digest yef he wille take a slepe / hym self þere for to rest, Line 948 looke bothe kercheff & combe / þat ye haue þere prest, bothe pillow & hedshete / for hym þe[y] must be drest; yet be ye nott ferre hym fro, take tent what y say, For moche slepe is not medcynable in myddis of þe day. Line 952 wayte þat ye haue watur to wasche / & towelle alle way aftur slepe and sege / honeste will not hit denay.

Whan youre souerayne hathe supped / & to chambur takithe his gate, þan sprede forthe youre fote shete / like as y lered yow late; Line 956 than his gowne ye gadir of, or garment of his estate, by his licence / & ley hit vpp in suche place as ye best wate. vppon his bak a mantell ye ley / his body to kepe from cold, Set hym on his fote shete [

þo lorde schalle shyft hys gowne at nyȝt,Syttand on foteshete tyl he be dyȝt. The Boke of Curtasye, l. 487-8, below.

] / made redy as y yow told; Line 960 his shon, sokkis, & hosyn / to draw of be ye bolde; þe hosyn on youre shuldyr cast / on vppon your arme ye hold; [folio 185b] youre souereynes hed ye kembe / but furst ye knele to ground; þe kercheff and cappe on his hed / hit wolde be warmely wounde; Line 964

Line 964 his bed / y-spred / þe shete for þe hed / þe pelow prest þat stounde, þat when youre souereyn to bed shall go / to slepe þere saaf & sounde, The curteyns let draw þem þe bed round about; se his morter [Morter . . a kind of Lamp or Wax-taper. Mortarium (in old Latin records) a Mortar, Taper, or Light set in Churches, to burn over the Graves or Shrines of the Dead. Phillips.] with wax or perchere [Perchers, the Paris-Candles formerly us'd in England; also the bigger sort of Candles, especially of Wax, which were com|monly set upon the Altars. Phil.] þat it go not owt; Line 968 dryve out dogge and catte, or els geue þem a clovt; Of youre souerayne take no leue [

The Boke of Curtasye (see l. 519-20 below) lets the (chief) usher who puts the lord to bed, go his way, and says

Ȝomon vssher be-fore þe doreIn vtter chambur lies on þe flore.

] ; / but low to hym alowt. looke þat ye haue þe bason for chambur & also þe vrnalle redy at alle howres when he wille clepe or calle: Line 972 his nede performed, þe same receue agayn ye shalle, & þus may ye haue a thank / & reward when þat euer hit falle.

A bathe or stewe so called.

Ȝeff youre souerayne wille to þe bathe, his body to wasche clene, hang shetis round about þe rooff; do thus as y meene; Line 976 euery shete full of flowres & herbis soote & grene, and looke ye haue sponges .v. or vj. þeron to sytte or lene:

looke þer be a gret sponge, þer-on youre souer|ayne to sytt; þeron a shete, & so he may bathe hym þere a fytte; Line 980 vndir his feete also a sponge, ȝiff þer be any to putt; and alwey be sure of þe dur, & se þat he be shutt. A basyn full in youre hand of herbis hote & fresche, & with a soft sponge in hand, his body þat ye wasche; Line 984 Rynse hym with rose watur warme & feire vppon hym flasche, þen lett hym go to bed / but looke it be soote & nesche; but furst sett on his sokkis, his slyppers on his feete, þat he may go feyre to þe fyre, þere to take his fote shete, Line 988 þan withe a clene clothe / to wype awey all wete; than brynge hym to his bed, his bales there to bete."

The makyng of a bathe medicinable. [See note at end. Mr Gillett, of the Vicarage, Runham, Filby, Norwich, sends me these notes on the herbs for this Bathe Medicin|able:—]

"Holy hokke / & yardehok ["YARDEHOK = Mallow, some species. They are all more or less mucilaginous and emollient. If Yarde = Virga; then it is Marshmallow, or Malva Sylvestris; if yarde = erde, earth; then the rotundifolia.—] ['The common Mallowe, or the tawle wilde Mallow, and the common Hockes' of Lyte's Dodoens, 1578, p. 581, Malua sylvestris, as distinguished from the Malua sativa, or "Rosa vltramarina, that is to say, the Beyondesea Rose, in Frenche, Maulue de iardin or cultiuée . . in English, Holyhockes, and great tame Mallow, or great Mallowes of the Garden." The "Dwarffe Mallowe . . is called Malua syluestris pumila."] / peritory [PARITORY is Pellitory of the wall, parietaria. Wall pellitory abounds in nitrate of potass. There are two other pellitories: 'P. of Spain'—this is Pyrethrum, which the Spanish corrupted into pelitre, and we corrupted pelitre into pellitory. The other, bastard-pellitory, is Achillea Ptarmica.—] [Peritory, parietaria, vrseolaris, vel astericum. Withals.] / and þe brown fenelle, [BROWN FENNELLE = probably Peucedanum officinale, or Hoss fennel, a dangerous plant; certainly not Anethum Graveolens, which is always dill, dyle, dile, &c.—] [? The sweet Fennel, Anethum Graveolens, formerly much used in medicine (Thomson). The gigantic fennel is (Ferula) Assafœtida.] [folio 186a]

walle wort [Sambucus ebulus, Danewort. See Mr Gillett's note for Book of Quintessence in Hampole's Treatises. Fr. hieble, Wallwort, dwarfe Elderne, Danewort. Cotgr.] / herbe Iohn [Erbe Iōn', or Seynt Ionys worte. Perforata, fuga demonum, ypericon. P. Parv.] / Sentory [Centaury.] / rybbe|wort [Ribwort, arnoglossa. Ribwoort or ribgrasse, plantago. Withals. Plantain petit. Ribwort, Ribwort Plantaine, Dogs-rib, Lambes|tongue. Cotgrave. Plantago lanceolata, AS. ribbe.] [RYBBEWORT, Plantago lanceolata, mucilaginous.—] / & camamelle, Line 992 hey hove [HEYHOVE = Glechoma hederacea, bitter and aromatic, abounding in a principle like camphor.—] / heyriff [HEYRIFF = harif = Galium Aparine, and allied species. They were formerly considered good for scorbutic diseases, when applied externally. Lately, in France, they have been admin|istered internally against epilepsy.—] [Haylife, an herbe. Palsgr. Galium aparine, hegerifan corn, grains of hedgerife (hayreve, or hayreff), are among the herbs pre|scribed in Lecchdoms, v. 2, p. 345, for "a salve against the elfin race & nocturnal [goblin] visitors, & for the woman with whom the devil hath carnal commerce."] / herbe benet [Herba Benedicta. Avens.] / brese|wort [BRESEWORT; if = brisewort or bruisewort, it would be Sambucus Ebulus, but this seems most un|likely.—BROKELEMPK = brooklime. Veronica Beccabunga, formerly considered as an anti-scorbutic applied externally. It is very inert. If a person fed on it, it might do some good, i.e. about a quarter of the good that the same quantity of water-cress would do. —BILGRES, probably = henbane, hyoscysmus niger. Compare Dutch [Du. Bilsen, Hexham, and German Bilse]. Bil = byle = boil, modern. It was formerly applied externally, with marsh-mallow and other mucilaginous and emollient plants, to ulcers, boils, &c. It might do great good if the tumours were unbroken, but is awfully dangerous. So is Peucedanum officinale. My Latin names are those of Smith: English Flora. Babington has re-named them, and Bentham again altered them. I like my mumpsimus better than their sumpsimus."] [Herbe a foulon. Fullers hearbe, Sopewort, Mocke-gillouers, Bruisewort. Cotgrave. "AS. 1. brysewyrt, pimpernel, anagallis·Anagallis, brisewort." Gl. Rawlinson, c. 506, Gl. Harl. 3388. Leechdoms, vol. 1, p. 374. 2. Bellis perennis, MS. Laud. 553, fol. 9. Plainly for Hembriswyrt, daisy, AS. dæges eage. "Consolida minor. Daysie is an herbe þat sum men callet hembrisworte oþer bonewort." Gl. Douce, 290. Cockayne. Leechdoms, v. 2, Glossary.] / & smallache, [Persil de marais. Smallage; or, wild water Parseley. Cot.]

broke lempk [Brokelyme fabaria. Withals. Veronica Becabunga, Water|Speedwell. 'Hleomoce, Hleomoc, brooklime (where lime is the Saxon name (Hleomoc) in decay), Veronica beccabunga, with V. anagallis. . "It waxeth in brooks" . . Both sorts Lemmike, Dansk. They were the greater and the less "brokelemke," Gl. Bodley, 536. "Fabaria domestica lemeke." Gl. Rawl. c. 607 . . . Islandic Lemiki. Cockayne. Gloss. to Leechdoms, v. 2. It is prescribed, with the two cent|auries, for suppressed menses, and with pulegium, to bring a dead child away, &c. Ib. p. 331.] / Scabiose [Scabiosa, the Herb Scabious, so call'd from its Virtue in curing the Itch; it is also good for Impostumes, Coughs, Pleurisy, Quinsey, &c. Phillips.] / Bilgres / wildflax / is good for ache; wethy leves / grene otes / boyled in fere fulle soft, Cast þem hote in to a vesselle / & sett youre soverayn alloft, Line 996 and suffire þat hete a while as hoot as he may a-bide; se þat place be couered welle ouer / & close on euery side; and what dissese ye be vexed with, grevaunce ouþer peyn, þis medicyne shalle make yow hoole surely, as men seyn." Line 1000

The office of ussher & marshalle. [See the duties and allowances of 'The Gentylmen Usshers of Chaumbre .IIII. of Edw. IV., in H. Ord. p. 37; and the duties of Henry VIII's Knight Marshal, ib. p. 150.]

⁴my lorde, my master, of lilleshulle abbot⁴ [^4-4 This line is in a later hand.]

"The office of a connynge vschere or mar|shalle with-owt fable

must know alle estates of the church goodly & greable, and þe excellent estate of a kynge with his blode honorable: Line 1004 hit is a notable nurture / connynge, curyouse, and commendable.

The pope hath no peere;

Thestate off a

Emperowre is nex hym euery where; Kynge corespondent; þus nurture shalle yow lere. highe Cardynelle, þe dignyte dothe requere; Line 1008 Kyngis sone, prynce ye hym Calle; Archebischoppe is to hym peregalle. Duke of þe blode royalle, bishoppe / Marques / & erle / coequalle. Line 1012

Thestate off a

Vycount / legate / baroune / suffrigan / abbot with mytur feyre, barovn of þeschekere / iij. þe cheff Iusticeȝ / of london þe meyre; Pryoure Cathedralle, mytur abbot without / a knyght bachillere Prioure / deane / archedekon / a knyght / þe body Esquyere, Line 1016 Mastir of the rolles / riȝt þus ryken y, Vndir Iustice may sitte hym by: Clerke of the crowne / & theschekere Con|venyently Meyre of Calice ye may preferre plesauntly. Line 1020

Thestate off a

Provyncialle, & doctur diuyne, [folio 186b] Prothonotur, apertli to-gedur þey may dyne.

Thestate off a

Þe popes legate or collectoure, to-gedur ye assigne,

Doctur of bothe lawes, beynge in science digne.

Thestate off a

Hym þat hath byn meyre / & a londynere, Sargeaunt of lawe / he may with hym com|pere; The mastirs of the Chauncery with comford & chere, Þe worshipfulle prechoure of pardoun in þat place to appere. Line 1028

The clerkes of connynge that han taken degre, And alle othur ordurs of chastite chosyn, & also of pouerte, alle parsons & vicaries þat ar of dignyte, parische prestes kepynge cure, vn-to þem loke ye se. Line 1032 For þe baliffes of a Cite purvey ye must a space, A yeman of þe crowne / Sargeaunt of armes with mace, A herrowd of Armes as gret a dygnyte has, Specially kynge harrawd / must haue þe princi|palle place; Line 1036 Worshipfulle merchaundes and riche artyficeris, Gentilmen welle nurtured & of good maneris, With gentilwommen / and namely lordes nur|rieris, alle these may sit at a table of good squyeris. Line 1040

Lo, son, y haue shewid the aftur my symple wytte euery state aftir þeire degre, to þy knowleche y shalle commytte, and how þey shalle be serued, y shalle shew the ȝett, in what place aftur þeire dignyte how þey owght to sytte: Line 1044

Line 1044

Thestate of a

Pope, Emperowre / kynge or cardynalle, Prynce with goldyn rodde Royalle, Archebischoppe / vsyng to were þe palle, Duke / alle þese of dygnyte owȝt not kepe þe halle.

Bisshoppes, Merques, vicount, Erle goodly, May sytte at .ij. messeȝ yf þey be lovyngely. þe meyre of london, & a baron, an abbot myterly, the iij. chef Iusticeȝ, þe spekere of þe parlement, propurly Line 1052 alle these Estates ar gret and honorable, þey may sitte in Chambur or halle at a table, .ij. or els iij. at a messe / ȝeff þey be greable: þus may ye in youre office to euery man be plesable. Line 1056 Of alle oþer estates to a messe / iij. or iiij. þus may ye sure, And of alle estatis þat ar egalle with a knyght / digne & demure, Off abbot & prioure sauncȝ mytur, of convent þey han cure; Deane / Archedecon, mastur of þe rolles, aftur youre plesure, Line 1060 Alle the vndirIusticeȝ and barounes of þe kynges Eschekiere, [folio 187a] a provincialle / a doctoure devine / or boþe lawes, þus yow lere, A prothonotur apertli, or þe popis collectoure, if he be there, Also þe meyre of þe stapulle / In like purpose þer may appere. Line 1064 Of alle oþur estates to a messe ye may sette foure / & foure, as suche persones as ar peregalle to a squyere of honoure:

Sargeaundes of lawe / & hym þat hath byn meyre of london aforne, and þe mastyrs of þe chauncery, þey may not be forborne. Line 1068 Alle prechers / residencers / and persones þat ar greable, Apprentise of lawe In courtis pletable, Marchaundes & Franklonȝ, worshipfulle & honorable, þey may be set semely at a squyers table. Line 1072 These worthy [royalle is written over worthy.] Estates a-foreseid / high of re|nowne, Vche Estate syngulerly in halle shalle sit a|downe, that none of hem se othure / at mete tyme in feld nor in towne, but vche of þem self in Chambur or in pavil|owne. Line 1076

Yeff þe bischoppe of þe provynce of Caunturbury be in þe presence of the archebischoppe of yorke reuerently, þeire seruice shalle be kouered / vche bisshoppe syngulerly, and in þe presence of þe metropolytane none oþer sicurly. Line 1080 yeff bischopps of yorke provynce be fortune be syttynge In þe presence of þe primate of Englond þan beynge, þey must be couered in alle þeyre seruynge, and not in presence of þe bischoppe of yorke þere apperynge. Line 1084

Now, son, y perceue þat for dyuerse cawses / as welle as for ignoraunce, a merchalle is put oft tymes in gret comberaunce

For som lordes þat ar of blod royalle / & litelle of lyvelode per chaunce, and some of gret lyvelode / & no blode royalle to avaunce; Line 1088 And som knyght is weddid / to a lady of royalle blode, and a poore lady to blod ryalle, manfulle & myghty of mode: þe lady of blod royalle shalle kepe þe state / þat she afore in stode, the lady of low blode & degre / kepe her lordis estate, y make hit good. Line 1092 The substaunce of lyvelode is not so digne / as is blode royalle, Þerfore blode royalle opteyneth þe souereynte in chambur & in halle, For blode royalle somtyme tiȝt to be kynge in palle; of þe whiche matere y meve no more: let god gouerne alle! Line 1096

There as pope or cardynalle in þeire estate beynge, þat han fadur & modur by theire dayes lyvynge, þeire fadur or modir ne may in any wise be pre|sumynge to be egalle with theire son standynge ne sit|tynge: Line 1100 Therfore fadir ne moder / þey owe not to desire to sytte or stond by þeyre son / his state wille hit not require, but by þem self / a chambur assigned for them sure, Vn-to whom vche office ought gladly to do plesure. [folio 187b] Line 1104 To the birthe of vche estate a mershalle must se, and þen next of his lyne / for þeyre dignyte;

þen folowynge, to officers afftere þeire degre, As chauncelere, Steward / Chamburleyn / tresorere if he be: Line 1108 More ouer take hede he must / to aliene / com|mers straungeres, and to straungers of þis land, resi[d]ent dwell|eres, and exalte þem to honoure / if þe be of honest maneres; þen alle oþer aftur þeire degre / like as cace requeres. Line 1112 In a manerable mershalle þe connynge is moost commendable to haue a fore sight to straungers, to sett þem at þe table; For if þey haue gentille chere / & gydynge manerable, þe mershalle doth his souereyn honoure / & he þe more lawdable. Line 1116 ¶ Ȝeff þow be a mershalle to any lord of þis land, yff þe kynge send to þy souereyn eny his seruand by sand,

Yeff he be a

knyght Squyere yoman of þe crown grome page Childe

recebe hym as a

baroun honorand knyght with hand Squyere yeman in manere grome goodly in fere grome gentille lernere.

¶ hit rebuketh not a knyght / þe knyges grome to sytte at his table, Line 1125 no more hit dothe a mershalle of maners plesable; and so from þe hiest degre / to þe lowest honor|able, if þe mershalle haue a sight þerto, he is com|mendable. Line 1128

Line 1128 ¶ Wisdom wolle a mershalle manerabely þat he vndirstand alle þe worshipfulle officers of the comunialte of þis land, of Shires / Citees / borowes; like as þey ar ruland, þey must be sett aftur þeire astate dewe in degre as þey stand. Line 1132 ¶ hit belongethe to a mershalle to haue a fore sight of alle estatis of þis land in euery place pight, [folio 188a] For þestate of a knyght of blode, lyvelode, & myght, is not peregalle to a symple & a poouere knyght. Line 1136 ¶ Also þe meyre of london, notable of dignyte, and of queneborow [Queenborough, an ancient, but poor town of Kent, in the Isle of Sheppey, situated at the mouth of the river Medway. The chief employment of the inhabitants is oyster-dredging. Walker's Gazeteer, by Kershaw, 1801.] þe meire, no þynge like in degre, at one messe þey owght in no wise to sitt ne be; hit no þynge besemethe / þerfore to suche semble ye se / Line 1140 ¶ Also þe abbote of Westmynstere, þe hiest of þis lande / The abbot of tynterne [The Annual Receipts of the Monastery "de Tinterna in Marchia Wallie," are stated in the Valor Eccl. vol. iv. p. 370-1, and the result is

	£	s.	d.
Summa totalis clare valoris dec' predict'	cclviij	v	x ob'
Decima inde	xxv	xvj	vj ob'q'

Those of the Monasterium Sancti Petri Westm. are given at v. 1, p. 410-24, and their net amount stated to be £4470 0 2d.

	£	s.	d.
Et remanent clare	MlMlMliiijclxx	—	ij q'
Decima inde	iijcxlvij	—	— q'

] þe poorest, y vndirstande, [folio 188a] þey ar boþe abbotes of name, & not lyke of fame to fande;

ȝet Tynterne with Westmynster shalle nowþer sitte ne stande. Line 1144 ¶ Also þe Pryoure of Caunturbury, [The clear revenue of the Deanery of Canterbury (Decan' Can|tuar') is returned in Valor Eccl. v. 1, p. 27-32, at £163 0 21d.

	£	s.	d.
Rem'	clxiij	—	xxi
Decima pars inde while that of Prioratus de Dudley is only	xvj	vj	ij

	£	s.	d.
Summa de claro	xxxiiij	—	xvj
Decima pars inde	iij	viij	j ob'q'

Valor Ecclesiasticus, v. 3, p. 104-5.] a cheff churche of dignyte, And þe prioure of Dudley, [Dudley, a town of Worcestershire, insulated in Staffordshire, containing about 2000 families, most of whom are employed in the manufacture of nails and other iron wares. Walker, 1801.] no þynge so digne as he:— ȝet may not þe prioure of dudley, symple of degre, Sitte with þe prioure of Caunturbury: þer is why, a dyuersite. Line 1148 ¶ And remembre euermore / an rule þer is generalle: A prioure þat is a prelate of any churche Cathe|dralle, above abbot or prioure with-in the diocise sitte he shalle, In churche / in chapelle / in chambur / & in halle. Line 1152 ¶ Right so reuerend docturs, degre of xij. yere, þem ye must assigne to sitte aboue hym / þat commensed hath but .ix. and þaughe þe yonger may larger spend gold red & fyne, ȝet shalle þe eldur sitte aboue / wheþur he drynke or dyne. Line 1156 ¶ like wise the aldremen, ȝef þey be eny where,

þe yongere shalle sitte or stande benethe þe elder riȝt þere; and of euery crafft þe mastir aftur rule & manere, and þen þe eldest of þem, þat warden was þe fore yere. Line 1160 ¶ Soche poyntes, with many oþer, belongethe to a mershall; þerfore whensoeuer youre sovereyn a feest make shall, demeene what estates shalle sitte in the hall, þan reson with youre self lest youre lord yow calle; Line 1164 ¶ Thus may ye devise youre marshallynge, like as y yow lere, to þe honoure and worshippe of youre souereyn euery where; And ȝeff ye haue eny dowt / euer looke þat ye enquere, Resorte euer to youre souereyne / or to þe cheff officere; Line 1168 ¶ Thus shalle ye to any state / do wronge ne pre|iudice, to sette euery persone accordynge with-owten mys, as aftur þe birthe / livelode / dignite / a-fore y taught yow this, alle degrees of highe officere, & worthy as he is. Line 1172

¶ Now good son, y haue shewed the / & brought þe in vre, to know þe Curtesie of court / & these þow may take in cure, In pantry / botery / or cellere / & in kervynge a-fore a sovereyne demewre, A sewer / or a mershalle: in þes science / y sup|pose ye byn sewre, Line 1176

Line 1176 ¶ Which in my dayes y lernyd withe a prynce fulle royalle, with whom vschere in chambur was y, & mer|shalle also in halle, vnto whom alle þese officeres foreseid / þey euer entende shalle, Evir to fulfille my commaundement when þat y to þem calle: Line 1180 For we may allow & dissalow / oure office is þe cheeff In cellere & spicery / & the Cooke, be he loothe or leeff. [Two lines are wanting here to make up the stanza. They must have been left out when the copier turned his page, and began again.]

¶ Thus þe diligences of dyuerse officeȝ y haue shewed to þe allone, [folio 188b] the which science may be shewed & doon by a syngeler [The word in the MS. is syngle or synglr with a line through the l. It may be for synguler, singulus, i. unus per se, sunderly, vocab. in Rel. Ant. v. 1, p. 9, col. 1.] persone; Line 1184 but þe dignyte of a prince requirethe vche office must haue oon to be rewlere in his rome / a seruaund hym waytynge on. ¶ Moore-ouer hit requirethe euerich of þem in office to haue perfite science, For dowt and drede doynge his souereyn dis|plicence, Line 1188 hym to attende, and his gestis to plese in place where þey ar presence, that his souereyn þroughe his seruice may make grete congaudence. ¶ For a prynce to serue, ne dowt he not / and god be his spede!

Furþer þan his office / & þer-to let hym take good hede, Line 1192 and his warde wayte wisely // & euermore þer-in haue drede; Þus doynge his dewte dewly, to dowte he shalle not nede.

¶ Tastynge and credence [Credence as creance . . a taste or essay taken of another man's meat. Cotgrave.] longethe to blode & birth royalle, [

Compare The Boke of Curtasye, below, l. 495-8,

No mete for mon schalle sayed beBot for kynge or prynce or duke so fre;For heiers of paraunce also y-wysMete shalle be seyed.

] As pope / emperoure / Emperatrice, and Car|dynalle, Line 1196 kynge / queene / prynce / Archebischoppe in palle, Duke / Erle, and no mo / þat y to remembraunce / calle.

¶ Credence is vsed, & tastynge, for drede of poy|senynge, To alle officers y-sworne / and grete othe by chargynge; Line 1200 þerfore vche man in office kepe his rome sewre, closynge Cloos howse / chest / & gardevyan [Gardmanger (Fr.) a Storehouse for meat. Blount, ed. 1681, Garde-viant, a Wallet for a Soldier to put his Victuals in. Phillipps, ed. 1701.] , for drede of congettynge.

¶ Steward and Chamburlayn of a prince of royalte, þey haue / knowleche of homages, seruice, and fewte; Line 1204 so þey haue ouersight of euery office / aftur þeire degre,

by wrytynge þe knowleche / & þe Credence to ouerse; ¶ Therfore in makynge of his credence, it is to drede, y sey, To mershalle / sewere [The Boke of Curtasye makes the Sewer alone assay or taste 'alle the mete' (l. 763-76), and the Butler the drink (l. 786, below).] and kervere þey must allowte allwey, Line 1208 to teche hym of his office / þe credence hym to prey: þus shalle he not stond in makynge of his cre|dence in no fray.

¶ Moore of þis connynge y Cast not me to con|treve: my tyme is not to tary, hit drawest fast to eve. Line 1212 þis tretyse þat y haue entitled, if it ye entende to preve, y assayed me self in youthe with-outen any greve. while y was yonge y-noughe & lusty in dede, y enioyed þese maters foreseid / & to lerne y toke good hede; Line 1216 but croked age hathe compelled me / & leue court y must nede. þerfore, sone, assay thy self / & god shalle be þy spede."

"Now feire falle yow, fadur / & blessid mote ye be, For þis comenynge / & þe connynge / þat y[e] haue here shewed me! Line 1220 now dar y do seruice diligent / to dyuers of dignyte, where for scantnes of connynge y durst no man y-se.

So perfitely sethe y hit perceue / my parte y wolle preue and assay; [folio 189a] boþe by practike and exercise / yet som good lerne y may: Line 1224 and for youre gentille lernynge / y am bound euer to pray that oure lorde rewarde you in blis that lasteth aye."

"Now, good son, thy self with other þat shalle þe succede, whiche þus boke of nurture shalle note / lerne, & ouer rede, [Boke of Nurture,] Line 1228 pray for the sowle of Iohn Russelle, þat god do hym mede, Som tyme seruaunde with duke vmfrey, duc [The duc has a red stroke through it, probably to cut it out.] of Glowcetur in dede. For þat prynce pereles prayethe / & for suche other mo, þe sowle of my wife / my fadur and modir also, vn-to Mary modyr and mayd / she fende us from owre foe, Line 1232 and brynge vs alle to blis when we shalle hens goo.

AMEN."

GO forthe lytelle boke, and lowly þow me commende vnto alle yonge gentilmen / þat lust to lerne or entende, Line 1236 and specially to þem þat han exsperience, praynge þe[m] to amende and correcte þat is amysse, þere as y fawte or offende. ¶ And if so þat any be founde / as þrouȝ myn necligence,

Cast þe cawse on my copy / rude / & bare of eloquence, Line 1240 whiche to drawe out [I] haue do my besy dili|gence, redily to reforme hit / by reson and bettur sentence. ¶ As for ryme or reson, þe forewryter was not to blame, For as he founde hit aforne hym, so wrote he þe same, Line 1244 and þaughe he or y in oure matere digres or degrade, blame neithur of vs / For we neuyre hit made; ¶ Symple as y had insight / somwhat þe ryme y correcte; blame y cowde no man / y haue no persone sus|pecte. Line 1248 Now, good god, graunt vs grace / oure sowles neuer to Infecte! þan may we regne in þi regioun / eternally with thyne electe. [[Some word or words in large black letter have been cut off at the bottom of the page.]]