Early English Meals and Manners Part 37

[Footnote 5: A.S. _hirne_, corner. Dan. _hiorne_.]

[Footnote 6: Halke or hyrne. _Angulus_, _latibulum_; A.S. hylca, _sinus_ Promptorium Parvulorum and note.]

[Footnote 7: AS. _fregnan_, to ask; Goth., _fraihnan_; Germ., _fragen._]

[Footnote 8: AS. _lis_ remissio, lenitas; Dan. _lise_, Sw. _lisa_, relief.]

[Footnote 9: _for_ me to]

[Footnote 10: 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, _mensaculos_. Jn. de Garlande, Wright's Vocab.

p. 123.]

[Footnote 11: An Augre, or wimble, wherewith holes are bored.

Terebra & terebrum. _Vng tarriere._ Baret's Alvearie, 1580.]

[Footnote 12: A Cannell or gutter. _Ca.n.a.lis._ Baret. _Tuyau_, a pipe, quill, cane, reed, canell. Cotgrave. _Canelle_, the faucet [l. 68] or quill of a wine vessel; also, the c.o.c.ke, or spout of a conduit. Cot.]

[Footnote 13: A Faucet, or tappe, a flute, a whistle, a pipe as well to conueigh water, as an instrument of Musicke. _Fistula_ ...

_Tabulus._ Baret.]

[Footnote 14: _Tampon_, a bung or stopple. Cot. Tampyon for a gon--_tampon._ Palsg.]

[Footnote 15: 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).]

[Footnote 16. _Ash.o.r.e_, aslant, see note to l. 299.]

[_Labeled in text as "l. 71" and printed between notes 13, 14.

The "note to l. 299" is Footnote 58._]

[Footnote 17: ? This may be _b.u.t.ter-cheese_, milk- or cream-cheese, as contrasted with the 'hard chese' l. 84-5; but b.u.t.ter is treated of separately, l. 89.]

[Footnote 18: 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 composition; 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 p{er}sel. pasternak of rasens.

sc.r.a.pe hem and waische he{m} clene. take rap{is} & caboch{is} ypared and icorne. take an erthen pa{n}ne w{i}t{h} clene wat{er}, & set it on the fire. cast all ise {er}inne. whan ey buth boiled, cast {er}to peer{is}, & p{ar}boile hem wel. take ise thyng{is} up, & lat it kele on a fair cloth, do {er}to salt whan it is colde in a vessel; take vineg{ur}, & powdo{ur}, & safrou{n}, & do {er}to, & lat alle ise ing{is} lye {er}in al ny?t o{er} al day, take wyne greke and hony clarified togidur, lumbarde mustard, & raisou{n}s corance al hool. & grynde powdo{ur} of canel, powdo{ur} douce, & aneys hole. & fenell seed. take alle ise ing{is}, & cast togyd{ur} i{n} a pot of erthe. and take {er}of whan {o}u wilt, & s{er}ue forth."]

[Footnote 19: ? not A.S. _winberie_, a wine-berry, a grape, but our _Whinberry_. But 'Wineberries, currants', Craven Gloss.; Sw.

_vin-bar_, a currant. On _hard cheese_, see note to l. 86.]

[Footnote 20: _Blandureau_, m. The white apple, called (in some part of England) a Blaundrell. Cotgrave.]

[Footnote 21: See note to l. 75.]

[Footnote 22: _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. 1, 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 [p. 63]. They, however, were not the same, for see No. 193, p. xxvi-xxvii. On turning to the Recipe 132, of "Peer{is} in confyt," p. 62-3, we find "whan ei [the pears] buth ysode, take he{m} up, make a syrup of wyne greke. o{er} v{er}nage w{i}t{h} blau{n}che powd{ur}, o{er} white sug{ur}, and powdo{ur} gyng{ur}, & do the per{is} {er}in." 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 Household Books.]

[Footnote 23: _Ioncade_: f. A certaine spoone-meat made of creame, Rose-water and Sugar. Cotgrave.]

[Footnote 24: See the recipe to make it, lines 121-76; and in _Forme of Cury_, p. 161.]

[Footnote 25: m.u.f.fett 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.]

[Footnote 26: In youth and old age. m.u.f.fett says, p. 129-30, 'according to the old Proverb, _b.u.t.ter 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 unwholesom 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 b.u.t.ter first, and eat it last,_ _And live till a hundred years be past'_]

[Footnote 27: See note to l. 82.]

[Footnote 28: See 'Rompney of Modon,' among the sweet wines, l. 119.]

[Footnote 29: _Eschec & mat._ Checke-mate at Chests; and (metaphorically) a remedilesse disaster, miserie, or misfortune.

Cot.]

[Footnote 30: _? 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.]

[Footnote 31: ? 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.)]

[Footnote 32: See note, l. 31.]

[Footnote 33: See note on these wines at the end of the poem.]

[Footnote 34: 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 pa.s.sages also occur.]

[Footnote 35: Graines. _Cardamomum, Graine de paradis._ Baret.

'Graines of Paradise; or, the spice which we call, Graines.'

Cotgrave.]

[Footnote 36: _Cuite_, a seething, baking. Cot.]

[Footnote 37: _Spices._ Of those for the Percy Household, 1512, the yearly cost was 25 19s. 7d., for _Piper_, Rasyns of Corens, p.r.o.nes, _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.]

[Footnote 38: Canel, spyce. _Cinamomum, amomum._ Promt. Parv.

_Canelle_, our moderne Cannell or Cinnamom. Cot. (Named from its tube stalk?)]

[Footnote 39: _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 wine, _ibid._ 'And then with a little _Turnsole_ make it of a high murrey [mulberry] colour.' Markham's Houswife, p. 70.]

[Footnote 40: Manche: f. A sleeue; also a long narrow bag (such as Hypocras is made in). Cotgrave.]

[Footnote 41: boulting or straining cloth. 'ij bulteclothes.'

Status Domus de Fynchall, A.D. 1360. _Dom. Arch._ v. 1, p. 136, note _f_.]

[Footnote 42: Stale, dead. Pallyd, as drynke (palled, as ale).

_Emortuus._ P. Parv. See extract from A. Borde in notes at end.]

[Footnote 43: See _Dict. de L'Academie_, p. 422, col. 2, ed. 1835.

'_Couche_ se dit aussi de Toute substance qui est etendue, appliquee sur une autre, de maniere a la couvrir. _Revetir un mur d'une_ couche _de platre, de mortier, &c._']