Plurals inn, Pisyn, Hennyn, Appelyn, Oystrin.
Powdon douce. 4. Pref.
Powdon fort. 10, ii. v. Pref.
Pasturnakes. 5. seems to meanParsnipsor Carrots, fromPastinaca.Pasternak of Rasens, 100. of Apples, 149. means Pastes, or Paties.
Persel. 6. 29. alibi.PerseleMS. Ed. II. 15. Fr.Persil. Parsley.Parcyle. MS. Ed. 32.
Pyke, pike. 18. 76. pick. Chaucer, v. Pik.
Pluk. 76. pluck, pull. A.S. [Anglo-Saxon: pluccian].
Pellydore. 19. v. ad loc.
Peletour. 104. v. ad 19.
Paast. MS. Ed. II. 29. Paste.
Potell. 20. Pottle.
Pyncs. 20. alibi, v. Pref.
Pecys. 21. alibi.Pece, 190.Pecis, MS. Ed. 12. Chaucer. Pieces,Piece, i.
Peper. 21. 132. MS. Ed. i6. hasPepyr. Pip. 140. 143. MS. Ed. 9.Pepper. A.S. [Anglo-Saxon: peopor] and [Anglo-Saxon: pipor].
Papdele. 24. a kind of sauce. probably fromPapp, a kind ofPanada.
Pise, Pisyn, MS. Ed. 2. Pease.
Peers. 130. 138.Pers, 167. Perys, MS. Ed. II. 23. Pears. Pery, aPear tree, Chaucer.
Possynet. 30. 160. a Posnet.
Partruches. 35. 147.Partyches, Contents. Partridges.Perteryche,E. of Devon's Feast.
Panne. 39. 50. a Pan. A.S. [Anglo-Saxon: Panna].
Payndemayn. 60. 139. where it ispared. Flour. 41. 162. 49, whiteBread. Chaucer.
Par. MS. Ed. 19. pare.
Peions. 18. 154. Pigeons. If you takeiforj, it answers to modern pronunciation, and in E. of Devon's Feast it is written Pejonns, and Pyjonns.
Pynnonade. 51. from the Pynes of which it is made. v. Pynes.PynadeorPivade. MS. Ed. II. 32.
Pryk. 53. prick. Pettels. 56. Legs. We now saythe Pestels of a lark. of veneson, Lel. Collect. IV. p. 5. Qu. a corruption ofPedestals.
Payn foindew. 59.fondew, Contents, v. ad loc.
Peskodde. 65. Hull or Pod of Pease, used still in the North. v.Coddis in Wiclif, and Coddes in Junii Etymolog.
Payn Ragoun. 67. a dish. qu.
Payn puff, or puf. 196.Payne puffe. E. of Devon's Feast.
Pownas. 68. a colour. qu. v. Preface.
Porpays, Porpeys. 69. 108. salted, 116. roasted, 78.Porpusor Porpoise.Porpecia, Spelm. Gl. v. Geaspecia, which he correctsSeaspecia. It is surprising he did not see it must beGraspeciaorCraspiscis, i.e.GrosorCrassus Piscis, any large fish; a common term in charters, which allow to religious houses or others the produce of the sea on their coasts. See Du Cange in vocibus. We do not use the Porpoise now, but both these and Seals occur in Archb. Nevill's Feast. See Rabelais, IV. c. 60. and I conceive that theBalænæin Mr. Topham's MS. means the Porpus.
Perrey. 70. v. ad loc.
Pesoun. 70, 71.Pise, Pisyn.,MS. Ed. 2. Pease. Brit.Pysen.
Partye. 71.a partye,i.e. some. MS. Ed. 2. Chaucer.
Porrectes. 76. an herb. v. ad loc.
Purslarye. 76. Purslain.
Pochee. 90. a dish of poached Eggs, v. Junius, vocePoach.
Powche. 94. Crop or Stomach of a fish.Paunches,114, 115.
Pyke. ici. the fish. v. ad loc.
Plays. 101. 105. 112. Plaise; the fish.Places,Lel. Coll. VI. p.6.
Pelettes. 11. Balls. Pellets. Pelotys. MS. Ed. 16.
Paunch. v. Powche.
Penne. 116. a Feather, or Pin. MS. Ed. 28. Wiclif. v. Pennes.
Pekok. 147. Peacock.Pekokys,MS. Ed. 4. where same direction occurs. Pekok. Lel. Coll. IV. p. 227.
presse. 150. to press. Chaucer.
Pyner. 155. qu. v. Pref.
Prunes. 164. Junius in v.Prunes and Damysyns.. 167.Prunes Damysyns. 156. 158.Primes,169. should be correctedPrunes.Prunys, MS. Ed. II. 17.Prognes.Lel. Coll. VI. p. 17.Prune Orendge,an Orange Plumb, p. 23.Prones,Northumb. Book, p.19. plant it with Prunes, 167. stick it, Lel. Coll. VI. p.5. 16 22. As the trade with Damascus is mentioned in the Preface, we need not wonder at finding the Plumbs here.
Primes, v. Prunes.
Prews of gode past. 176. qu.
Potews. 177. a dish named from the pots used.
Pety peruant. 195.Petypanel, a marchpayne.Lel. Coll. VI. p.6.
Parade. hole parade. 195. qu.
Plater. MS. Ed. II. 9. Platter.
Puff. v. Payn.
Phitik. Proem. Physick.
Poumegarnet. 84. Poungarnetts, MS. Ed. 39. Powmis gernatys. Ibid. 27.Pomgranates, per metathesin.
Penche. MS. Ed. 36.
Partyns. MS. Ed. 38. Parts.
Pommedorry. MS. Ed. 42. Poundorroge, 58.Pomes endoryd. E. ofDevon's Feast.
Pommys morles. MS. Ed. II. 3.
Porreyne. MS. Ed. II. 17. Porrey Chapeleyn, 29.
Quare. 5. It seems to mean to quarter, or to square, to cut to pieces however, and may be the same as todyce. 10. 60. Dice at this time were very small: a large parcel of them were found under the floor of the hall of one of the Temples, about 1764, and were so minute as to have dropt at times through the chinks or joints of the boards. There were near 100 pair of ivory, scarce more than two thirds as large as our modern ones. The hall was built in the reign of Elizabeth. Toquareis from the Fr. quarrer; andquayreorquaire, subst. in Chaucer, Skelton, p. 91. 103. is a book or pamphlet, from the paper being in the quarto form. See Annal. Dunstap. p. 215, Ames, Typ. Antiq. p. 3. 9. Hence our quire of paper. The later French wrotecahier,cayer, for I presume this may be the same word. Hence,kerve hem to dyce, into small squares, 12.Dysis, MS. Ed. 15.
Quybibes. 64. Quibibz. MS. Ed. 54. alibi. Cubebs.
Quentlich. 162. keyntlich, 189. nicely, curiously. Chaucer. v.Queintlie.
Quayle. 162. perhaps, cool. it seems to mean fail or miscarry. Lel.Coll. VI. p. II. sink or be dejected, p. 41. See Junius, v. Quail.
Queynchehe. 173. f. queynch. but qu.
R. and its vowel are often transposed. v. Bryddes, brennyng, Crudds,Poumegarnet, &c.
Rapes. 5. Turneps. Lat.Rapa, orRapum. vide Junium in voce.
Ryse. 9. 194. Rys, 36. alibi. MS. Ed. 14. Ryys, 192. the Flower, 37.Rice. Fr. Ris. Belg. Riis.
Roo. 14. Roe, the animal.
Rede. 21. alibi, red. A.S. [Anglo-Saxon: read].
Roost. 30. alibi, rowsted, 175. substantive, 53. to rost. Belg. roosten.
Rether. Ms. Ed. 43. a beast of the horned kind.
Ramme. 33. to squeeze. but qu.
Rennyns. 65. perhaps,rennyng, i. e. thin, fromrenne, to run. Leland Itin. I. p. 5, 6. alibi. Skelton, p. 96. 143. alibi. indeed most of our old authors. Lel. Coll. IV. p. 287, 288. Chaucer.
Ruayn. v. Chese.
Rape. 83. a dish with no turneps in it. Quære if same asRapil,Holme III. p. 78. Rapy, MS. Ed. 49.
Resmolle. 96. a dish. v. ad loc.
Ryal. 99.ryallest. Proem. royal. Lel. Coll. IV. p. 250. 254. VI. p. 5. bis. 22. Chaucer. v. Rial.
Rote. 100. Root.Rotys, MS. Ed. 32. Chaucer. Junius, v. Root.
Roo Broth. MS. Ed. 53.
Roche. 103. the fish. Lel. Coll. VI. p. 6.
Rygh. 105. a fish. perhaps the Ruffe.
Rawnes. 125. Roes of fish.Lyein Junius. v. Roan.
Rest. MS. Ed. rustied, of meat. Restyn, restyng. No. 57. Rustiness.Junius. v. Restie.
Rasyols. 152. a dish.Ransoles. Holme III. p. 84.
Reyn. Ms. Ed. 57. Rain. Chaucer.
Rysshews. 182. name of a dish. qu.
Rew de Rumsey. MS. Ed. 44.
Ryne hem on a Spyt. 187. run them on a spit.
Rosty. MS. Ed. 44. rost.
Rounde. 196. round. French.
Rosee. 52. a dish. v. ad loc.
Resenns. 100. Raysons, 114. Raisins. used of Currants, 14. v. ad loc.Reysons,Reysins. MS. Ed. II. 23. 42.RassensPottage, is in the second course at archp. Nevill's Feast.
Spine. v. Spynee.
Sue forth. 3. et passim. serue. 6. 21. From this short way of writing, and perhaps speaking, we have ourSewers, officers of note, andsewingeis, serving, Lel. Coll. IV. p. 291. unless mis-written or mis-printed forshewinge.
Slype. II. slip or take off the outer coat. A.S. [Anglo-Saxon: slipan].
Skyrwates. 5. 149. Skirrits or Skirwicks.
Savory. 6. Sauuay. 30. 63. Sawey. 172.
Self. 13. same, made of itself, as self-broth, 22. the owne broth, 122. MS. Ed. 5. 7. Chaucer.
Seth. passim. MS. Ed. I, 2. Chaucer, to seeth. A.S. [Anglo-Saxon: seothan]. Seyt. MS. Ed. I. to strain. 25. 27.
Smite and smyte. 16. 21. 62. cut, hack. A.S. [Anglo-Saxon: smitan].
Sode. v. Ysode.
Storchion. MS. Ed. II. 12. v. Fitz-Stephen. p. 34.
Sum. 20. sumdell, 51. somdel, 171. some, a little, some part. Chaucer hassum, andsomdele. A.S. [Anglo-Saxon: sum].
Saunders. 20. used for colouring. MS. Ed. 34. v. Northumb. Book, p. 415. Sandall wood. The translators of that very modern book the Arabian Nights Entertainments, frequently haveSandersand Sandal wood, as a commodity of the East.
Swyne. 146. alibi. Pork or Bacon. MS. Ed. 3. Bacon, on the contrary, is sometimes used for the animal. Old Plays, II. p. 248. Gloss. ad X Script. in v.
See. MS. Ed. 56. Sea. Chaucer.
Sawge. 29.Sauge, 160. MS. Ed. 53. Sage.Pigge en Sage. E. ofDevon's Feast.
Shul. 146. schul. MS. Ed. 4. should, as No. 147. schulle, schullyn.MS. Ed. 3. 7.
Sawse Madame. 30. qu. Sauce.
Sandale. MS. Ed. 34.
Sawse Sarzyne. 84. v. ad loc.
Serpell. 140. wild Thyme.Serpyllum.
Sawse blancke. 136.
Sawse noyre. 137. 141.
Sawse verde. 140.
Sow. 30. to sew,suere. also 175. A.S. [Anglo-Saxon: siwian].
Stoppe. 34. 48. to stuff.
Swyng. 39. 43. alibi. MS. Ed. 20. 25. alibi. to shake, mix. A.S.[Anglo-Saxon: swengan].
Sewe. 20. 29. 40. Sowe. 30. 33. alibi. MS. Ed. 38. Chaucer. Liquor,Broth, Sous. Wiclif. A.S. [Anglo-Saxon: seaþ]. v. Lye in 2d alphabet.
Schyms. MS. Ed. 38. Pieces.
Stondyng. 45, 46. 7. stiff, thick.
Smale. 53. alibi. small. Lel. Coll. IV. p. 194.
Spynee. 57. v. ad loc.
Straw. 58. strew. A.S. [Anglo-Saxon: streawian].
Sklyse. 59. a Slice, or flat Stick for beating any thing. Junius. v.Sclise.
Siryppe. 64. v. ad loc.
Styne. 66. perhaps to close. v. ystyned. A.S. [Anglo-Saxon: tynan].
Stere. 67. 145. to stir. Chaucer. A.S. [Anglo-Saxon: styrian].
Sithen. 68. ssithen, 192. then. Chaucer. v. seth and sithe. A.S.[Anglo-Saxon: siððan]. sithtyn, sethe, seth, syth. MS. Ed.then.
Salat. 76 a Sallad. Saladis, Sallads. Chaucer. Junius, v. Salad.
Slete Soppes. 80. slit. A.S. [Anglo-Saxon: slitan].
Spryng. 85. to sprinkle. Wiclif. v. sprenge. A.S. [Anglo-Saxon: sprengan].
Samoun. 98. Salmon. So Lel. Coll. VI. p. 16, 17. Fr.Saumon.
Stepid. 109, 110. steeped,Frisiis, stippen.
Sex. 113. 176. Six. A.S.
Sool. 119.Solys, 133. Soale, the fish.
Schyl oysters. 121. to shell them. A.S. [Anglo-Saxon: scyll], a shell.
Sle. 126. to kill.Scle, Chaucer, andslea. A.S. [Anglo-Saxon: slean].
Sobre Sawse. 130.
Sowpes. 82. 129. Sops. A.S. [Anglo-Saxon: sop]. dorry. MS. Ed. II. 6.
Spell. 140. qu.
Stary. MS. Ed. 32. stir.
Swannes. 143. Pye, 79. Cygnets. Lel. Coll. VI. p. 5.
Sonne. MS. Ed. 56. Sun. Chaucer.
Sarse, anda Sarse. 145. a Sieve or Searse.
Souple. 152. supple.sople, Chaucer; alsosouple. Fr.
Stewes. 157. 170. Liquor. to stue, 186. a term well known at this day.
Sars. 158. 164. Error perhaps forFars. 167. 169. 172.
Sawcyster. 160. perhaps, a Saussage. from Fr.Saucisse.
Soler. MS. Ed. 56. a solar or upper floor. Chaucer.
Sawgeat. 161. v. ad loc.
Skymour. 162. a Skimmer.
Salwar. 167. v. Calwar.
Sarcyness. MS. Ed. 54. v. Sawse.
Syve, Seve. MS. Ed. II. 17, 18. a Sieve, v. Hersyve.
Southrenwode. 172. Southernwood.
Sowre. 173. sour.souir, Chaucer.
Stale. 177. Stalk. Handle. used now in the North, and elsewhere; as afork-stale; quære a crasis for a fork's tail. Hence, Shaft of anArrow. Lel. Coll. VI. p. 13. Chaucer. A.S. [Anglo-Saxon: stele], or[Anglo-Saxon: stela].
Spot. MS. Ed. 57. Sprinkle.
Sachus. 178. a dish. v. ad loc.
Sachellis. 178. Bags. Satchells.
Spynoches. 180. Spinages. Fr. Espinars in plural. but we use it in the singular. Ital. Spinacchia.
Sit. 192. adhere, and thereby to burn to it. It obtains this sense now in the North, where, after the potage has acquired a most disagreeable taste by it, it is said to bepot-sitten, which in Kent and elsewhere is expressed by beingburnt-to.
Sotiltees. Proem. Suttlety. Lel. Coll. VI. p. 5. seq. See No. 189. There was no grand entertainment without these. Lel. Coll. IV. p. 226, 227. VI. 21. seq. made of sugar and wax. p. 31. and when they were served, or brought in,at first, they seem to have been calledwarners, Lel. Coll. VI. p. 21. 23. VI. p. 226, 227. as givingwarningof the approach of dinner. See Notes on Northumb. Book, p. 422, 423. and Mr. Pennant's Brit. Zool. p. 496. There are threesotiltesat the E. of Devon's Feast, a stag, a man, a tree. Quere if now succeeded by figures of birds, &c. made in lard, and jelly, or in sugar, to decorate cakes.
Sewyng. Proem. following. Leland Coll. IV. p. 293. Chaucer. Fr.
Suivre.
Spete. MS. Ed. 28. Spit. made of hazel, 58. as Virg. Georg. II. 396.
States. Proem. Persons.
Scher. MS. Ed. 25. sheer, cut. Chaucer. v. Shere.
Schyveris. MS. Ed. 25. II. 27. Shivers. Chaucer. v. Slivere.
Schaw. MS. Ed. 43. shave.
Thurgh. 3. alibi. thorough. A.S. [Anglo-Saxon: ðurh].thorw. MS.Ed. II.
Tansey. 172. Herb, vide Junii Etymol.
Trape, Traup. 152. alibi. Pan, platter, dish. from Fr.
To gedre. 14. to gydre, 20. to gyder, 39. to geyder, 53. to gider, 59. to gyd, 111. to gedre, 145. So variously is the wordtogetherhere written. A.S. [Anglo-Saxon: togaðere].
Tredure. 15. name of Cawdel. v. ad loc.
To. 30. 17. MS. Ed. 33. 42. too; and so the Saxon, Hence to to. 17. v. ad loc. Also, Lel. Coll. IV. p. 181. 206. VI. p. 36.Toistill, MS. Ed. 26. 34.two. II. 7. v. Unto.
Thyk. 20. a Verb, to grow thick, as No. 67. thicken taken passively.Adjective, 29. 52.thik, 57.thykke, 85.thike, Chaucer.
Teyse. 20. to pull to pieces with the fingers. v. ad loc. et Junius, voce Tease. Hence teasing for carding wool with teasels, a specics of thistle or instrument.
Talbotes. 23. qu. v. ad loc.
Tat. 30. that. as in Derbysh.who's tat?for, who is that? Belg.dat.
Thenne. 36. alibi. then. Chaucer. A.S. [Anglo-Saxon: ðanne].
Thanne. 36. MS. Ed. 25. then. A.S. [Anglo-Saxon: ðan]. than. MS. Ed. 14.
Teer. 36. Tear. A.S. [Anglo-Saxon: teran].
To fore. 46. alibi. before. Hence ourheretofore. Wiclif. Chaucer.
A.S. [Anglo-Saxon: toforan].
Thynne. 49. MS. Ed. 15. thin. A.S. [Anglo-Saxon: ðinn].
Tarlettes. 50. afterwardsTartletes, rectiùs; and so the Contents.Tortelletti. Holme. p. 85. v. Tartee. Godwin, de Præsul. p. 695. rendersStreblitæ; et v. Junius, voce Tart.
Thise. 53. alibi. these.
Take. 56. taken. Chaucer.
Thridde. 58. 173. alibi. Third, per metathesin. Chaucer. Thriddendele, 67. Thriddel, 102. 134.Thredde, MS. Ed. II. 1. v. Junius, voce Thirdendeal.
To done. 68. done.Toseems to abound, vide Chaucer. v.To.
Turnesole. 68. colourspownas. vide ad loc.
Ther. 70. 74. they. Chaucer.
Ton tressis. 76. an herb. I amend it toTon cressis, and explain itCresses, being the Saxon [Anglo-Saxon: tunkerse], or [Anglo-Saxons:tuncærse]. SeeLye, Dict. Sax. Cresses, so as to mean,one of theCresses.
Turbut. 101.
Tried out. 117. drawn out by roasting. See Junius, v. Try.
Tweydel. 134. Twey, MS. Ed. 12. Chaucer.Twyfortwiceruns now in the North. A.S. [Anglo-Saxon: twa], two. [Anglo-Saxon dæl], pars, portio.
Talow. 159. Mutton Sewet. v. Junii Etym.
Thyes, Thyys. MS. Ed. 29, 30. Thighs.
Tartee. 164, 165. alibi. Tart. de Bry, 166. de Brymlent, 117. Tartes of Flesh, 168. of Fish, 170. v. Tarlettes.
Towh. tough, thick. 173. See Chaucer, v. Tought. A.S. [Anglo-Saxon: toh].
Tharmys. MS. Ed. 16. Rops, Guts.
There. 170. 177 where. Chaucer.
Thowche. MS. Ed. 48. touch.
To. 185. for. Hence,whertoiswherefore. Chaucer.
Towayl. MS. Ed. II. 21. a Towel.
Thee. 189. thou, as often now in the North.
Temper. MS. Ed. 1. et sæpe. to mix.
Uppon. 85. alibi. upon.
Urchon. 176. Urchin,Erinaceus.
Unto. MS. Ed. 2. until. v.To. Chaucer.
Violet. 6. v. ad loc.
Verjous. 12. 48. veriaws. 154. verious. 15. Verjuice, Fr. Verjus. V.Junium.
Veel. 16. alibi. MS. Ed. 18. Veal.
Vessll. 29. a dish.
Vyne Grace. 61. a mess or dish.Greesis the wild Swine. Plott,Hist. of Staff. p. 443. Gloss. to Douglas' Virgil, v. Grisis. and toChaucer. v. Grys. Thoroton, p. 258. Blount, Tenures. p. 101.Gresse.Lel. Coll. IV. p. 243.Gres. 248. Both pork and wine enter into therecipe.
Vyaunde Cypre. 97. from the Isle of Cyprus.
Vernage. 132. Vernaccia. a sort of Italian white-wine. In Pref. toPerlin, p. xix. mis-written Vervage. See Chaucer. It is a sweet wine in a MS. of Tho. Astle esq. p. 2.
Venyson. 135. often eaten with furmenty, E. of Devon's Feast,in brothe. Ibid.
Verde Sawse. 140. it soundsGreen Sauce, but there is no sorel; sharp, sour Sauce. See Junius, v. Verjuice.
Vervayn. 172.
Wele. 1. 28. old pronunciation ofwell, now vulgarly used inDerbysh.wel, 3. alibi.wel smale, 6. very small. v. Lel. Coll.IV. p. 218. 220. Hearne, in Spelm. Life of Ælfred. p. 96.
Wyndewe. 1. winnow. This pronunciation is still retained in Derbyshire, and is not amiss, as the operation is performed by wind. v. omnino, Junius. v. Winnow.
Wayshe, waissh, waische. 1. 5. 17. to wash. A.S. [Anglo-Saxon: wæscan].
Whane, whan. 6. 23. 41. when. So Sir Tho. Elliot. v. Britannia.Percy's Songs, I. 77. MS. Romance of Sir Degare vers. 134. A.S.[Anglo-Saxon: hwænne]. wan, wanne. MS. Ed. 25. 38. when.
Wole. Proem. will.wolt. 68. wouldst. Chaucer, v. Wol.
Warly, Warliche. 20. 188. gently, warily. A.S. [Anglo-Saxon: wære], wary, prudent. Chaucer. v. Ware. Junius, v. Warie.
Wafrouns. 24. Wafers. Junius, v. Wafer.
With inne. 30. divisim, for within. Sowith oute, 33.
Welled. 52. v. ad loc. MS. Ed. 23.
Wete. 67. 161. wet, now in the North, and see Chaucer. A.S. [Anglo-Saxon: wæt].
Wry. 72. to dry, or cover. Junius, v. Wrie.
Wyn. MS. Ed. 22. alibi. Wine. v. Wyneger.
Wryng thurgh a Straynour. 81. 91. thurgh a cloth, 153. almandes with fair water, 124. wryng out the water. Ibid. wryng parsley up with eggs, 174. Chaucer, voce wrong, ywrong, and wrang. Junius, v. Wring.
Womdes, Wombes. 107. quære the former word? perhaps being falsely written, it was intended to be obliterated, but forgotten,Wombeshowever meansbellies, as MS. Ed. 15. See Junius, voceWomb.
Wyneger. MS. Ed. 50. Vinegar. v. Wyn.
Wone. 107.a dealorquantity. Chaucer. It has a contrary sense though in Junius, v. Whene.
Whete. 116. Wete. MS. Ed. 1. II. 30. Wheat. A.S. [Anglo-Saxon: hwæte].
Wastel. 118. white Bread.yfarced, 159. of it. MS. Ed. 30. II. 18.Gloss. ad X Script. v. Simenellus. Chaucer; where we are referred toVerstegan V. butWasselis explained there, and notWastel;however, see Stat. 51 Henry III. Hoveden, p. 738. and Junius' Etymol.
Wheyze. 150. 171. Whey. A.S. [Anglo-Saxon: hwæz]. Serum Lactis. g often dissolving into y. v. Junium, in Y.
Wynde it to balles. 152. make it into balls, turn it. Chaucer. v.Wende. Junius, v. Winde.
Wallenotes. 157. Walnuts. See Junius, in voce.
Wose of Comfrey. 190. v. ad loc. Juice.
Wex. MS. Ed. 25. Wax.
Were. MS. Ed. 57. where.
Y. is an usual prefix to adjectives and participles in our old authors. It came from the Saxons; hence ymynced, minced; yslyt, slit; &c.Iis often substituted for it. V. Gloss. to Chaucer, and Lye in Jun. Etym. v. I. It occurs perpetually fori, as ymynced, yslyt, &c. and so in MS. Editoris also. Written z. 7. 18. alibi. used forgh, 72. MS. Ed. 33. Chaucer. v. Z. Hence ynouhz, 22. enough. So MS. Ed. passim. Quere ifzis not meant in MSS for g ortfinal. Dotted, [Anglo-Saxon: y(1)], after Saxon manner, in MS. Ed. as in Mr. Hearne's edition of Robt. of Gloucester.
Ycorve. 100, 101. cut in pieces. icorvin, 133. Gloss. to Chaucer. v.Icorvin, andThrotycorve.
Zelow. 194.yolow. MS. Ed. 30. yellow. A.S. [Anglo-Saxon: zealuwe] and [Anglo-Saxon: zelew].
Yolkes. 18. i. e. of eggs. Junius, v. Yelk.
Ygrond. v. Gronden.
Yleesshed. 18. cut it into slices. So,leshit, 65. 67.leachis to slice, Holme III. p. 78. or it may mean tolay in the dish, 74. 81. or distribute, 85. 117.
Ynouhz. 22. ynowh, 23. 28. ynowh, 65. ynow. MS. Ed. 32. Enough.Chaucer hasinough.
Yfer. 22. 61. id estifere, together.Feer, a Companion. Wiclif, inFeerandScukynge feer. Chaucer. v. Fere, and Yfere. Junius, v. Yfere.
Yfette. Proem. put down, written.
Yskaldid. 29. scalded.
Ysode. 29.isode, 90.sodden, 179. boiled. MS. Ed. II. 11.Chaucer. all from to seeth.
Ysope. 30. 63. Ysop. MS. Ed. 53. the herb Hyssop. Chaucer. v. Isope.Yforced. v. forced.
Yfasted. 62. qu.
Zif, zyf. MS. Ed. 37. 39. if. also give, II. 9. 10.
Ystyned, istyned. 162. 168. tostyne, 66. seems to mean to close.
Yteysed. 20. pulled in pieces. v. ad loc. and v. Tease.
Ypaunced. 62. perhaps pounced, for which see Chaucer.
Yfonndred. 62.ifonded, 97. 101.yfondyt, 102. poured, mixed, dissolved. v.found. Fr. fondu.
Yholes. 37. perhaps, hollow.
Ypared. 64. pared.
Ytosted, itosted. 77. 82. toasted.
Iboiled. 114. boiled.
Yest. 151. Junius, v. Yeast.
Igrated. 153. grated.
Ybake. 157. baked.
Ymbre. 160. 165. Ember.
Ypocras. how made, 191. Hippocras. wafers used with it. Lel. Coll. IV. p. 330. VI. p. 5, 6. 24. 28. 12. and dry toasts, Rabelais IV. c. 59.Joly Ypocras. Lel. Coll. IV. p. 227. VI. p. 23. Bishop Godwin renders itVinum aromaticum. It was brought both at beginning of splendid entertainments, if Apicius is to be underslood of it. Lib. I. c. 1. See Lister, ad loc. and in the middle before the second course; Lel. Coll. IV. p. 227. and at the end. It was in use at St. John's Coll. Cambr. 50 years ago, and brought in at Christmas at the close of dinner, as anciently most usually it was. It took its name fromHippocrates' sleeve, the bag or strainer, through which it was passed. Skinner, v. Claret; and Chaucer. or as Junius suggests, because strainedjuxta doctrinam Hippocratis. The Italians call ithipocrasso. It seems not to have differed much fromPiment, or Pigment (for which see Chaucer) a rich spiced wine which was sold by Vintners about 1250. Mr. Topham's MS. Hippocras was both white and red. Rabelais, IV. c. 59. and I find it used for sauce to lampreys. Ibid. c. 60.
There is the process at large for making ypocrasse in a MS. of my respectable Friend Thomas Astle, esq. p. 2. which we have thought proper to transcribe, as follows:
'To make Ypocrasse for lords with gynger, synamon, and graynes sugour, and turefoll: and for comyn pepull gynger canell, longe peper, and claryffyed hony. Loke ye have feyre pewter basens to kepe in your pouders and your ypocrasse to ren ynne. and to vi basens ye muste have vi renners on a perche as ye may here see. and loke your poudurs and your gynger be redy and well paryd or hit be beton in to poudr. Gynger colombyne is the best gynger, mayken and balandyne be not so good nor holsom…. now thou knowist the propertees of Ypocras. Your poudurs must be made everyche by themselfe, and leid in a bledder in store, hange sure your perche with baggs, and that no bagge twoyche other, but basen twoyche basen. The fyrst bagge of a galon, every on of the other a potell. Fyrst do in to a basen a galon or ij of redwyne, then put in your pouders, and do it in to the renners, and so in to the seconde bagge, then take a pece and assay it. And yef hit be eny thyng to stronge of gynger alay it withe synamon, and yef it be strong of synamon alay it withe sugour cute. And thus schall ye make perfyte Ypocras. And loke your bagges be of boltell clothe, and the mouthes opyn, and let it ren in v or vi bagges on a perche, and under every bagge a clene basen. The draftes of the spies is good for sewies. Put your Ypocrase in to a stanche wessell, and bynde opon the mouthe a bleddur strongly, then serve forthe waffers and Ypocrasse.'
[ The addenda have been placed above within the text where appropriate, labeled "Addenda:". ]
Since the foregoing sheets were printed off, the following very curious Rolls have happily fallen into the Editor's hand, by the favour of John Charles Brooke, Esq. Somerset Herald. They are extracted from a MS. belonging to the family of Nevile of Chevet, near Wakefield, com. Ebor. and thence copied, under the direction of the Rev. Richard Kay, D.D. Prebendary of Durham.
These Rolls are so intimately connected with our subject, as exhibiting the dishes of which our Roll ofCuryteaches dressing and preparation, that they must necessarily be deemed a proper appendix to it. They are moreover amusing, if not useful, in another respect;viz. as exhibiting the gradual prices of provisions, from the dates of our more ancient lists, and the time when these Rolls were composed, in the reign of Henry VIII. For the further illustration of this subject, and extract from the old Account-Book ofLuton, 19Hen. VIII is super-added; where the prices of things in the South, at the same period, may be seen. And whoever pleases to go further into this matter ofprices, may compare them with the particulars and expence of a dinner at Stationer's-Hall, A.D. 1556. which appeared in the St. James's Chronicle of April 22, 1780.
We cannot help thinking that, upon all accounts, the additions here presented to our friends must needs prove exceedingly acceptable to them.
ROLLS of PROVISIONS,
With their PRICES, DISHES, &c.
Temp. H. VIII.
THE marriage of my son-in-law Gervas[1] Clifton and my daughter MaryNevile, the 17th day of January, in the 21st year of the reigne of ourSoveraigne Lord King Henry the VIIIth.
L s dFirst, for the apparell of the said Gervys Clifton andMary Nevill, 21 yards of Russet Damask, every yard 8s[2], 7 14 8
Item, 6 yards of White Damask, every yard 8s. 48 0Item, 12 yards of Tawney Camlet, every yard 2s. 8d[3]. 49 4Item, 6 yards of Tawney Velvet, every yard 14s. 4 4 0Item, 2 rolls of Buckrom, 0 6 0Item, 3 Black Velvet Bonnits for women, every bonnit 17s. 51 0Item, a Fronslet[4] of Blue Velvet, 0 7 6Item, an ounce of Damask Gold[5], 0 4 0Item, 4 Laynes[6] of Frontlets, 0 2 8Item, an Eyye[7] of Pearl, 24 0Item, 3 pair of Gloves, 0 2 10Item, 3 yards of Kersey; 2 black, 1 white, 0 7 0Item, Lining for the same, 0 2 0Item, 3 Boxes to carry bonnits in, 0 1 0Item, 3 Pasts[8], 0 0 9Item, a Furr of White Lusants[9], 40 0Item, 12 Whit Heares[10], 12 0Item, 20 Black Conies, 10 0Item, A pair of Myllen[11] Sleves of white sattin, 0 8 0Item, 30 White Lamb Skins, 0 4 0Item, 6 yards of White Cotton, 0 3 0Item, 2 yards and 1/2 black sattin, 0 14 9Item, 2 Girdles, 0 5 4Item, 2 ells of White Ribon, for tippets, 0 1 1Item, an ell of Blue Sattin, 0 6 8Item, a Wedding Ring of Gold, 0 12 4Item, a Millen Bonnit, dressed with Agletts, 0 11 0Item, a yard of right White Sattin, 0 12 0Item, a yard of White Sattin of Bridge[12], 0 2 4
The Expence of the Dinner, at the marriage of said Gervys Clifton and MaryNevile. Imprimis,Three Hogsheads of Wine, 1 white, 1 red, 1 claret 5 5 0Item, 2 Oxen, 3 0 0Item, 2 Brawns[13], 1 0 0Item, 2 Swans[14], every Swan 2 s, 0 12 0Item, 9 Cranes[15], every Crane 3 s. 4d. 1 10 0Item, 16 Heron sews[16], every one 12 d. 0 16 0Item, 10 Bitterns, each 14d. 0 11 8Item, 60 couple of Conies, every couple 5d, 25 0Item, as much Wild-fowl, and the charge of the same, as cost 3 6 8Item, 16 Capons of Grease[17], 0 16 0Item, 30 other Capons, 0 15 0Item, 10 Pigs, every one 5d. 0 4 2Item, 6 Calves, 0 16 0Item, 1 other Calf, 0 3 0Item, 7 Lambs, 0 10 0Item, 6 Withers[18], ever Wither 2s. 4d. 0 14 0Item, 8 Quarters of Barley[19] Malt, every quarter 14s. 5 10 0Item, 3 Quarters of Wheat, every quarter 18 s. 54 0Item, 4 dozen of Chickens , 0 6 0Besides Butter, Eggs, Verjuice, and Vinegar
In Spices as followeth.
Two Loaves of Sugar[20], weighing 16 lb. 12 oz. at 7d. per lb. 0 9 9Item, 6 pound of Pepper, every pound 22d. 0 11 0Item, 1 pound of Ginger, 0 2 4Item, 12 pound of Currants, every pound 3 2d 0 3 6Item, 12 pound of Proynes[21], every pound 2d. 0 2 0Item, 2 lb. of Marmalet, 0 2 1Item, 2 Poils[22] of Sturgeon, 0 12 4Item, a Barrell for the same, 0 0 6Item, 12 lb. of Dates, every lb. 4d. 0 4 0Item, 12 lb of Great Raisons[23], 0 2 0Item, 1 lb. of Cloves and Mace, 0 8 0Item, 1 quarter of Saffron, 0 4 0Item, 1 lb. of Tornself[24], 0 4 0Item, 1 lb. of Ising-glass, 0 4 0Item, 1 lb. of Biskitts, 0 1 0Item, 1 lb. of Carraway Seeds, 0 1 0Item, 2 lb of Cumfitts, 0 2 0Item, 2 lb. of Torts[25] of Portugal, 0 2 0Item, 4 lb. of Liquorice and Anniseeds, 0 1 0Item, 3 lb. of Green Ginger, 0 4 0Item, 3 lb. of Suckets[26], 0 4 0Item, 3 lb. of Orange Buds, 4 s. 0 5 4Item, 4 lb. of Oranges in Syrup, 0 5 4—————-Totall L. 61 8 8—————-
[Footnote 1: Gervas] belowGervys. So unsettled was our orthography,even in the reign of Henry VIII. SoNevile, and belowNevill. Mary,third daughter of Sir John Nevil of Chever, was first wife of SirGerv. Clifton of Clifton, com. Nott. Knight.][Footnote 2: 8s.] The sum is L. 7. 14 s. 8 d. but ought to be L. 8. 8s.so that there is some mistake here.N.B. This manuscript isgiven in our common figures; but the original, no doubt, is in theRoman.][Footnote 3: 2s. 8d.] This again is wrongly computed. There may be othermistakes of the same kind, which is here noted once for all; the readerwill easily rectify them himself.][Footnote 4: Fronslet.] f. Frontlet, as lin. 10.][Footnote 5: Damask Gold.] Gold of Damascus, perhaps for powder.][Footnote 6: Laynes.] qu.][Footnote 7: Eyye.] f. Egg.][Footnote 8: Pasts.] Pastboards.][Footnote 9: Lusants.] qu.][Footnote 10: Heares]. f. Hares.][Foornote 11: Myllen],Milan, city of Lombardy, whence ourmillaner, nowmilliner, written belowmillen.][Footnote 12: Bridge]. Brugge, or Bruges, in Flanders.][Footnote 13: Brawns]. The Boar is now called a Brawn in the North, vid.p. 126.][Footnote 14: 2 Swans]. f. 6 Swans.][Footnote 15: Cranes]. v. p. 67.][Footnote 16: Heron sews]. In one word, rather. See p. 139.][Footnote 17: of Grease]. I presume fatted.][Footnote 18: Withers]. Weathers.][Footnote 19: Barley malt]. So distinguished, because wheat and oats wereat this time sometimes malted. See below, p. 172.][Footnote 20: Loaves of Sugar]. So that they now had a method of refiningit, v. p. xxvi.][Footnote 21: Proynes]. Prunes, v. p. 148.][Footnote 22: Poils]. Misread, perhaps, for Joils,i.e.Jowls.][Footnote 23: Great Raisons, ] v. p. 38.][Footnote 24: Tornselt]. Turnfole, v. p. 38.][Footnote 25: Torts]. qu.][Footnote 26: Suckets]. These, it seems, were sold ready prepared in theshops. See the following Rolls.]
Sir John Nevile, of Chete, Knight.
The marriage of my Son-in-law, Roger Rockley[1], and my daughter Elizabeth Nevile, the 14th of January, in the 17th year of the reigne of our Soveraigne Lord King Henry the VIIIth.
L s dFirst, for the expence of their Apparel, 22 yards of RussetSattin, at 8s. per yard, 8 16 0Item, 2 Mantilles of Skins, for his gown, 48 0Item, 2 yards and 1/2 of black velvet, for his gown, 0 30 0Item, 9 yards of Black Sattin, for his Jacket and Doublet,at 8s. the yard, 3 12 0Item, 7 yards, of Black Sattin, for her Kertill, at 8 s.per yard, 56 0Item, a Roll of Buckrom, 0 2 8Item, a Bonnit of Black Velvet, 0 15 0Item, a Frontlet for the same Bonnit, 0 12 0Item, for her Smock, 0 5 0Item, for a pair of perfumed Gloves, 0 3 4Item, for a pair of other Gloves, 0 0 4
Second Day.
Item, for 22 yards of Tawney Camlet, at 2s. 4d. per yard, 51 4 Item, 3 yards of Black Sattin, for lining her gown, at 8s per yard, 24 0 Item, 2 yards of Black Velvet, for her gown, 30 0 Item, a Roll of Buckrom, for her Gown, 0 2 8 Item, 7 yards of Yellow Sattin Bridge[2], at 2 s. 4d. per yard, 26 4 Item, for a pair of Hose, 0 2 4 Item, for a pair of Shoes, 0 1 4 —————- Sum L. 27 8 0 —————-
Item, for Dinner, and the Expence of the said Marriage of Roger Rockley, and the said Elizabeth Nevile.
Imprimis, eight quarters of Barley-malt, at 10s. per quarter, 4 0 0 Item, 3 quarters and 1/2 of Wheat, at 14s. 4d. per quarter, 56 8 Item, 2 Hogheads of Wine, at 40s. 4 0 0 Item, 1 Hogshead of Read Wine, at 0 40 0 —————- Sum Total L. 39 8 0 —————-
For the First Course at Dinner.
Imprimis, Brawn with Musterd, served alone with Malmsey.Item, Frumety[3] to Pottage.Item, a Roe roasted for Standert[4].Item, Peacocks, 2 of a Dish.Item, Swans 2 of a Dish.Item, a great Pike in a Dish.Item, Conies roasted 4 of a Dish.Item, Venison roasted.Item, Capon of Grease, 3 of a Dish.Item, Mallards[5], 4 of Dish.Item, Teals, 7 of a Dish.Item, Pyes baken[6], with Rabbits in them.Item, Baken Orange.Item, a Flampett[7].Item, Stoke Fritters[8].Item, Dulcets[9], ten of Dish.Item, a Tart.
Second Course.
First, Marterns[10] to Pottage.Item for a Standert, Cranes 2 of a dish.Item, Young Lamb, whole roasted.Item, Great Fresh Sammon Gollis[11].Item, Heron Sues, 3 of a dish.Item, Bitterns, 3 of a dish.Item, Pheasants, 4 of a dish.Item, a Great Sturgeon Poil.Item, Partridges, 8 of a dish.Item, Plover, 8 of dish.Item, Stints[12]., 8 of a dish.Item, Curlews[13], 3 of a dish.Item, a whole Roe, baken.Item, Venison baken, red and fallow[14].Item, a Tart.Item, a March[15] Payne.Item, Gingerbread.Item, Apples and Cheese scraped with Sugar and Sage.
For Night.
First a Play, and straight after the play a Mask, and when the Mask was done then the Banckett[16], which was 110 dishes, and all of meat; and then all the Gentilmen and Ladys danced; and this continued from the Sunday to the Saturday afternoon.
The Expence in the Week for the Flesh and Fish for the same marriage.
Imprimis, 2 Oxen, 3 0 0Item, 2 Brawns, 22 0Item, 2 Roes 10s and for servants going, 5s. 0 15 0Item, in Swans, 0 15 0Item, in Cranes 9, 30 0Item, in Peacocks 12, 0 16 0Item, in Great Pike, for flesh dinner, 6, 30 0Item, in Conies, 21 dozen, 5 5 0Item, in Venison, Red Deer Hinds 3, and fetching them, 0 10 0Item, Fallow Deer Does 12 — — —Item, Capons of Grease 72, 3 12 0Item, Mallards and Teal, 30 dozen, 3 11 8Item, Lamb 3, 0 4 0Item, Heron Sues, 2 doz. 24 0Item, Shovelords[17], 2 doz. 24 0Item, in Bytters[18] 12, 16 0Item, in Pheasants 18, 24 0Item, in Partridges 40, 0 6 8Item, in Curlews 18, 24 0Item, in Plover, 3 dozen, 0 5 0Item, in Stints, 5 doz. 0 9 0Item, in Surgeon, 1 Goyle[19], 0 5 0Item, 1 Seal[20], 0 13 4Item, 1 Porpose[21], 0 13 4—————-L.
For Frydays and Saturdays.
First, Leich Brayne[22].Item, Frometye Pottage.Item, Whole Ling and Huberdyne[23].Item, Great Goils [24] of Salt Sammon.Item, Great Salt Eels.Item, Great Salt Sturgeon GoilsItem, Fresh Ling.Item, Fresh Turbut.Item, Great Pike[25].Item, Great Goils of Fresh Sammon.Item, Great Ruds[26].Item, Baken Turbuts.Item, Tarts of 3 several meats[27].
Second Course
First, Martens to Pottage.Item, a Great Fresh Stugeon Goil.Item, Fresh Eel roasted.Item, Great Brett.Item, Sammon Chines broil'd.Item, Roasted Eels.Item, Roasted Lampreys.Item, Roasted Lamprons[28].Item, Great Burbutts[29].Item, Sammom baken,Item, Fresh Eel baken.Item, Fresh Lampreys, baken.Item, Clear Jilly[30].Item, Gingerbread.
Waiters at the said Marriage.
Storrers, Carver.Mr. Henry Nevile, Sewer.Mr. Thomas Drax, Cupbearer.Mr. George Pashlew, for the Sewer-board end.John Merys, \ Marshalls.John Mitchill, /Robert Smallpage, for the Cupboard.William Page, for the Celler,William Barker, for the Ewer,Robert Sike the Younger, andJohn Hiperon, for Butterye.
To wait in the Parlour.
Richard Thornton.Edmund North.Robert Sike the Elder.William Longley.Robert Live.William Cook.Sir John Burton, Steward.My brother Stapleton's servant.My son Rockley's servant to serve in the slate.
[Footnote 1: Rockley]. Elizabeth eldest daughter of Sir John Nevile,married, Roger eldest son, and afterwards heir, of Sir Thomas Rockley ofRockley, in the parish of Worsborough, Knight.][Footnote 2: Bridge]. See above, p. 167, note [2].][Footnote 3: Frumety]. v. p. 135.][Footnote 4: Standert]. A large or standing dish. See p. 174. l. 3.][Footnote 5: Mallards]. v. p. 144.][Footnote 6: Baken]. baked.][Footnote 7: Flampett]. f. Flaunpett, or Flaumpeyn, v. p. 136.][Footnote 8: Stoke Fritters ]. Baked on a hot-iron, used still by theBrewers, called a stoker.][Footnote 9: Dulcets]. qu.][Footnote 10: Marterns]. qu. it is written Martens, below.][Footnote 11: Gollis]. f. Jowls.][Footnote 12: Stints]. The Stint, or Purre, is one of the Sandpipers.Pennant, Brit. Zool, II. 374.][Footnote 13: Curlews]. See above, p. 130. and below. Curlew Knaves,also below.][Footnote 14: Fallow]. If I remember right, Dr. Goldman, says,Fallow-deer were brought to us by King James I. but see again below,more than once.][Footnote 15: March Payne]. A kind of Cake, very common long afterthis time, v. below.][Footnote 16: Banckett]. Banquet.][Footnote 17: Shovelords]. Shovelers, a species of the Wild Duck.Shovelards, below.][Footnote 18: Bytters]. Bitterns, above; but it is often writtenwithoutn, as below.][Footnote 19: Goyle]. Jowl, v. above, p. 174. l. 5.][Footnote 20: Seal]. One of those things not eaten now; but see p. 147above, and below, p. 180. l. 6.][Footnote 21: Porpose]. v. p. 147, above.][Footnote 22: Leich Brayne] v. p. 141, above, but qu. as to Brayne.][Footnote 23: Huberdyne]. miswritten for Haberdine, i.e. fromAberdeen; written below Heberdine.][Footnote 24: Goils]. v. above, p. 174. l. 5.][Footnote 25: Pyke]. v. above, p. 50. and below, often.][Footnote 26: Ruds]. qu. Roaches, v. below.][Footnote 27: meats]. Viands, but not Fleshmeats.][Footnote 28: Lamprons]. v. p. 142. above.][Footnote 29: Burbatts]. qu. Turbuts.][Footnote 30: Jilly]. Jelly.]
The Charges of Sir John Nevile, of Chete, Knight, being Sheriff ofYorkshire in the 19th year of the reigne of King Henry VIII.
Lent Assizes.L s dImprimis, in Wheat 8 quarters, 8 0 0Item, in Malt, 11 quarters, 7 6 8Item, in Beans, 4 quarters, 3 4 0Item, in Hay, 6 loads, 25 0Item, in Litter, 2 loads 0 4 0Item, part of the Judge's Horses in the inn, 0 13 4Item, 5 hogsheads of Wine, 3 claret, 1 white, 1 red, 10 16 4Item, Salt Fish, 76 couple, 3 16 4Item, 2 barrells Herrings, 25 6Item, 2 Barrells Salmon, 3 1 0Item, 12 seams[1] of Sea Fish 6 4 0Item, in Great Pike and Pickering, 6 score and 8, 8 0 0Item, 12 Great Pike from Ramsay, 2 0 0Item, in Pickerings from Holdess IIII XX, 3 0 0Item, Received of Ryther 20 great Breams, 20 0Item, Received of said Ryther, 12 great Tenches, 0 16 0Item, Received of said Ryther 12 great Eels and 106Touling[2] Eels, and 200 lb. of Brewit[3] Eels,and 20 great Ruds, 40 0Item, in great Fresh Sammon, 28 3 16 8Item, a Barrell of Sturgeon 46 8Item, a Firkin of Seal, 0 16 8Item, a little barrell of Syrope[4], 0 6 8Item, 2 barrells of all manner of Spices, 4 10 0Item, 1 bag of Isinglass, 0 3 0Item, a little barrell of Oranges, 0 4 0Item, 24 gallons of Malmsey, 0 16 0Item, 2 little barrells of Green Ginger and Sucketts, 0 3 0Item, 3 Bretts, 0 12 0Item, in Vinegar, 13 gallon, 1 quart 0 6 8Item, 8 large Table Cloths of 8 yards in length, 7 ofthem 12 d per yard, and one 16d, 3 6 8Item, 6 doz. Manchetts[5], 0 6 0Item, 6 gallons Vergis[6], 0 4 8Item, in Mayne Bread[7], 0 0 8Item, bread bought for March Payne, 0 0 8Item, for Sugar and Almonds, besides the 2 barrells, 0 11 0Item, for Salt, 0 6 0Item, for 5 gallons of Mustard, 0 2 6Item, a Draught of Fish, 2 great Pikes and 200 Breams, 0 26 8Item, 3 gallons of Honey, 0 3 9Item, 6 Horse-loads of Charcoal, 0 2 8Item, 3 Loads of Talwood[8] and Bavings, 0 3 4Item, 4 Streyners, 0 1 0Item, for Graines[9], 0 0 4Item, 20 doz. of Cups, 0 6 8Item, 6 Elaskits and 1 Maund[10], 0 3 4Item, 1 doz. Earthen Potts, 0 0 6Item, 2 Staff Torches, 0 4 0Item, for Yearbes[11], 5 days, 0 1 8Item, for Waferans[12], 5 days[13], 0 1 8Item, for Onions, 0 1 0Item, 2 Gallipots, 0 0 8Item, for Yeast, 5 days, 0 1 8Item, 20 doz. borrowed Vessels, 0 5 1Item, for Carriage or Wheat, Malt, Wine, and Wood,from the Water-side, 0 15 0Item, for Parker the Cook, and other Cooks and Water-bearers, 4 10 0Item, 6 doz. of Trenchers, 0 0 4First, for making a Cupboard, 0 1 4
[Footnote 1: seams]. quarter, much used in Kent, v. infra.][Footnote 2: Touling Eels]. qu. See below.][Footnote 3: Brewit Eels].i.e.for Brewet; for which see above, p. 127.also here, below.][Footnote 4: Syrope]. v. p. 36 above.][Footnote 5: Manchetts]. a species of Bread, see below.][Footnote 6: Vergis]. Verjuice.][Footnote 7: Mayne Bread]. Pain du main, v. p. 147. above.][Footnote 8: Talwood and Bavings]. Chord-wood, and Bavins. See Dr.Birch's Life of Prince Henry: Wetwood and Bevins occur below, p. 184.][Footnote 9: Grains]. qu.][Footnote 10: Maund]. a large Basket, now used for Apples, &c.][Footnote 11: Yearbes]. yerbs are often pronounced so now; whenceYerby Grease, for Herb of Grace.][Footnote 12: Waferans]. v. above, p. 157.][Footnote 13: 5 days]. qu. perhaps gathering, or fetching them.]
The Charge of the said Sir John Nevile of Chete at Lammas Assizes, in the 20th Year of the Reign of King Henry the VIIIth.
L s dImprimis, in Wheat, 9 quarters, 12 0 0Item, in Malt, 12 quarters, 10 0 0Item, 5 Oxen, 6 13 4Item, 24 Weathers, 3 4 0Item, 6 Calves, 20 0Item, 60 Capons of Grease, 25 0Item, other Capons, 3 14 0Item, 24 Pigs, 0 14 0Item, 3 hogsheads of Wine, 8 11 8Item, 22 Swans, 5 10 0Item, 12 Cranes, 4 0 0Item, 30 Heronsews, 30 0Item, 12 Shovelards, 12 0Item, 10 Bitters, 13 4Item, 80 Partridges, 26 8Item, 12 Pheasants, 20 0Item, 20 Curlews, 26 8Item, Curlew Knaves 32, 32 0Item, 6 doz. Plovers, 0 12 0Item, 30 doz. Pidgeons, 0 7 6Item, Mallards, Teal and other Wild Fowl, 42 0Item, 2 Baskets of all manner of Spice, 5 0 0Item, in Malmsey, 24 Gallons, 32 0Item, in Bucks, 10 0 0Item, in Stags, — — —
Fryday and Saturday.
First, 3 couple of great Ling, 12 0Item, 40 couple of Heberdine, 40 0Item, Salt Sammon, 20 0Item, Fresh Sammon and Great, 3 6 8Item, 6 great Pike, 12 0Item, 80 Pickerings, 4 0 0Item, 300 great Breams, 15 0 0Item, 40 Tenches, 26 8Item, 80 Touling Eels and Brevet Eels, and 15 Ruds, 32 0Item, a Firkin of Sturgeon, 16 0Item, in Fresh Seals, 13 4Item, 8 seame of Fresh Fish, 4 0 0Item, 2 Bretts, 8 0Item, a barrell of Green Ginger and Sucketts, 4 0Item, 14 gallon of Vinegar, 7 7 1/2Item, 6 horse-loads of Charcoal, 2 4Item, 40 load of Wetwood and Bevins, 53 4Item, for Salt, 5 2Item, 6 doz. of Manchetts, 6 0Item, Gingerbread for March Payne, 0 8Item, 5 gallon of Mustard, 2 6Item, for loan of 6 doz. vessels, 5 2Item, 3 gallons of Honey, 3 9Item, for the costs of Cooks and Water-bearers, 4 0 0Item, for the Judges and Clerks of the Assize, for theirHorse-meat in the Inn, and for their Housekeeper'smeat, and the Clerk of the Assize Fee, 10 0 0Item, for my Livery Coats, embroidered, 50 0 0Item, for my Horses Provender, Hay, Litter, and Grass,at both the Assizes, 6 13 4
In a vellum MS. Account-Book of the Gild of the Holy Trinity at Luton, com. Bedford, from 19 Hen. VIII. to the beginning of Ed. VI. there are the expences of their Anniversary Feasts, from year to year, exhibiting the several Provisions, with their prices. The feast of 19 Hen. VIII. is hereunder inserted; from whence some judgement may be formed of the rest.
L s d 5 quarters, 6 bushels of Wheat, 50 2 3 bushels of Wheat Flower, 0 5 11 6 quarters malte, 29 0 72 Barrels Beer, 0 12 10 Brewing 6 quarters Malte, 0 4 0 Bakyng, 0 1 6 82 Geys, 1 0 7 47 Pyggs, 1 3 10 64 Capons, 1 9 8 1/2 74 Chekyns, 0 8 2 84 Rabetts, and Carriage, 0 10 8 Beyf, 4 quarters, 1 0 0 a Lyfte, 0 0 8 a Shodoar & Cromys, 0 0 11 Moton & Welle[1] 1 quarter, 0 0 8 2 leggs of Welle & 2 Shodours, 0 1 0 A Marebone & Suet, & 3 Calwisfere, 0 0 4 1 quarter of Moton, and 6 Calwisfere, 0 0 9 20 Lamys, 1 5 10 Dressyng of Lamys, 0 0 6 Wine, 2 galons, a potell, & a pynte, 0 1 9 Wenegar 3 potellis, 0 1 0 Warg[2] 1 galon, 0 0 2 1/2 Spyce, 3 lb Pepur & half, 0 6 11 4 oz. of Clovis & Mace, & quartron, 0 3 4 11 lb. of Sugur & half, 0 7 0 1/2 lb. of Sinamon, 0 3 4 12 lb. of great Resons, 0 1 0 6 lb. of smale Resons, 0 1 4 1/2 lb. of Gynger, 0 1 10 1/2 lb. of Sandurs, 0 0 8 1 lb. of Lycoras, 0 0 6 4 lb. of Prunys, 0 0 8 1 lb. of Comfetts, 0 0 8 1/2 lb. of Turnesell, 0 0 8 1 lb. of grenys, 0 1 9 1 lb. of Anesseds, 0 0 5 2 lb. of Almonds, 0 0 5 2 oz. of Safron and quarton, 0 2 9 2 lb. of Dats, 0 0 8 Eggs 600, 0 6 0 Butter, 0 2 7 Mylke 19 galons, 0 1 7 8 galons and 2 gal. of Crem, 0 1 3 1/2 Hone 2 galons, 0 3 0 Salte 1/2 boshell, 0 0 8 Fyshe, Fresche, and the careeg from London, 0 3 8 A frefche Samon, 0 2 8 Salte Fyche for the Coks, 0 1 0 Rydyng for Trouts 0 0 8 Mynstrels, 0 16 0 Butlers, 0 1 6 Cokys, 0 17 4
[Footnote 1: Veal, now in the South pronounced withW.][Footnote 2: Verjuice.]