Part 20 (2/2)
alwey thy sou{er}aynes bred thow choppe, & at it be newe & able; se all{e} o{er} bred a day old or {o}u choppe to e table; all{e} howsold bred iij. dayes old / so it is p{ro}fitable; and trencher bred iiij. dayes is co{n}venyent & agreable. 56
[Sidenote: Have your salt white, and your salt-planer of ivory, two inches broad, three long.]
loke y salte be sutill{e}, whyte, fayre and drye, and y planer{e} for thy salte / shall{e} be made of yverye / e brede {er}of ynches two / en e length, ynche told thrye; and y salt seller{e} lydde / towche not thy salt bye. 60
[Sidenote: Have your table linen sweet and clean, your knives bright, spoons well washed, two wine-augers some box taps, a broaching gimlet, a pipe and bung.]
Good son, loke at y napery be soote / & also feyr{e} & clene, bordcloth{e}, towell{e} & napkyn, foldyn all{e} bydene.
bryght y-pullished your{e} table knyve, semely in sy?t to sene; and y spones fayr{e} y-wasch{e} / ye wote well{e} what y meene. 64 looke ow haue tarrers[11] two / a mor{e} & la.s.se for wyne; wyne canels[12] accordyng{e} to e tarrers, of box fetice & fyne; also a gymlet sharpe / to broche & perce / sone to turne & twyne, w{i}t{h} fawcet[13] & tampyne[14] redy / to stoppe whe{n} ye se tyme. 68
[Sidenote: To broach a pipe, pierce it with an auger or gimlet, four fingers- breadth over the lower rim, so that the dregs may not rise.]
So when ow settyst a pipe abroche / good [sone,] do aft{ur} my lor{e}: iiij fyngur ou{er} / e ner{e} chyne[15] ow may percer or bor{e}; with tarrer{e} or gymlet perce ye vpward e pipe ashor{e},[16]
and so shall{e} ye not cawse e lies vp to ryse, y warne yow eu{er} mor{e}. 72
[Headnote: OF FRUITS BEFORE DINNER AND AFTER SUPPER.]
[Sidenote: Serve Fruit according to the season, figs, dates, quince-marmalade, ginger, &c.]
Good sone, all{e} man{er} frute / at longeth{e} for seson of e yer{e}, Fygg{es} / reysons / almand{es}, dat{es} / b.u.t.t{ur}, chese[17] / nottus, apples, & per{e}, Compost{es}[18] & confit{es}, char{e} de quync{es} / white & grene gynger{e}; and ffor aft{ur} questyons, or y lord sytte / of hym ow know & enquer{e}. 76
[Sidenote: Before dinner, plums and grapes after, pears, nuts, and hard cheese. After supper, roast apples, &c.]
Serve fastyng{e} / plommys / damsons / cheries / and grapis to plese; [Fol. 172.]
aft{ur} mete / peer{es}, nottys / strawberies, w?neberies,[19] and hardchese, also blawnderell{es},[20] pepyns / careawey in comfyte / Compost{es}[21] ar like to ese.
aftur sopper, rosted apples, per{es}, blaunche powd{er},[22] yo{ur} stomak for to ese. 80
[Sidenote: In the evening don't take cream, strawberries, or junket, unless you eat hard cheese with them.]
[Footnote *: 'at eve' has a red mark through as if to cut it out]
Bewar at eve[*] / of crayme of cowe & also of the goote, au? it be late, of Strawberies & hurtilberyes / w{i}t{h} the cold Ioncate,[23]
For ese may marr{e} many a man changyng{e} his astate, but ?iff he haue aft{u}r, hard chese / wafurs, w{i}t{h} wyne ypocrate.[24] 84
[Sidenote: Hard cheese keeps your bowels open.]
hard chese hath{e} is condiciou{n} in his operaciou{n}: Furst he will{e} a stomak kepe in the botom open,[25]
the helth{e} of eu{er}y creatur{e} ys in his condiciou{n}; yf he diete hym thus dayly / he is a good co{n}clusiou{n}. 88
[Sidenote: b.u.t.ter is wholesome in youth and old age, anti-poisonous, and aperient.]
b.u.t.tir is an holsom mete / furst and eke last,[26]
For he will{e} a stomak kepe / & helpe poyson a-wey to cast, also he norisheth{e} a man to be laske / and evy humer{us} to wast, and w{i}t{h} white bred / he will{e} kepe y mouthe in tast. 92
[Sidenote: Milk, Junket, Posset, &c., are binding. Eat hard cheese after them.]
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