Ortho-epia Gallica Eliots fruits for the French: enterlaced vvith a double nevv inuention, vvhich teacheth to speake truely, speedily and volubly the French-tongue. Pend for the practise, pleasure, and profit of all English gentlemen, who will endeuour by their owne paine, studie, and dilligence, to attaine the naturall accent, the true pronounciation, the swift and glib grace of this noble, famous, and courtly language.

The Inne. Chap. 17.

GOd saue you mine host. Welcome sir.

Shall I be lodged here for this night?

How many are you?

Harrie, my beast, Ronsin and I.

You shall be vsed well. Come in if you please, they shall draw off your boots and spurs by and by.

Hostler, I pray thee rub my horse well and giue him a bottle of hay and a pecke of oates.

I will looke to him well sir, doubt not of it.

Mine host when shall we sup? I haue a good stomacke.

When it shall please you sir. The supper is redie. Well let vs wash our hands.

Come come to table maisters.

Shall not we stay for the other?

Yes we will, as the Abbot stayeth for his monks, to wit, in eating as fast as he can.

Gentlemen eat if you please, drinke round, you are not merrie.

Make good cheare of that which you haue, it is fasting day to day, it is our Ladies euen, There are egges in the shell, butterd, poched, and fride. I must eat some flesh, for I loue not egges nor fish.

There is then a very good caponet.

Tis a very daintie meat.

True, vvhen the stomacke is in good disposition.

I am of opinion that a rosted capon, is better to be eaten then a raw legge of mutton.

And I had rather drinke wine then water.

There is a fat capon, a Turkie-cocke, a fat goose, a dosen of larkes, a couple of good fat rabbets.

Begin vvhere you will.

And here is a calues head.

What is a good head with a good braine worth?

It is inestimable: but the head without the tongue, neuer made oration long.

Who will eat any good fish? There is a good Lamprey. It is the pray of a king, and here is a good side of Salmon, which is worth the hauing of Salomon.

Flesh makes flesh and fish makes fish, and good vvine makes good vvine and vinagre.

There is Frogs and snailes.

They eat them in France and in Italie.

But in England they care not for them.

Ho Frier Iohn eat you not of this good fish?

To tell you the reason, there is such a season, that fish is poison.

Tast of this trowt, sup of this Eele-broath, it will heat your guts, and wash them sweetly, to bring your belly in temper.

Of all birds I loue not the goose nor the gosling.

Of all fishes I esteeme the Eele poyson. Of all fresh fish except the tench, take the wing of a Partridge, or the buttocke of a Nunne. I loue woonderfully the vvhite of the capon. Therein are you nothing like Foxes, for of capons, hens and chickens that they take, they neuer eat the vvhite.

Why so? because they haue no cookes to dresse them.

Boy some vvine, fill to me. To you mine host To you mine hostesse. I vvill pledge you here. I beleeue it freeseth, it is so cold, let vs rise maisters, and draw neare to the fire.

The God of Paradice thats best, Bee for all these graces blest.