Part 21 (1/2)

Milke, crayme, and crudd{es}, and eke the Ioncate,[27]

ey close a ma{n}nes stomak / and so doth{e} e possate; erfor{e} ete hard chese aftir, yef ye sowpe late, and drynk romney modou{n},[28] for feere of chekmate.[29] 96

[Sidenote: Beware of green meat; it weakens your belly.]

bewar{e} of saladis, grene metis, & of frut{es} rawe for ey make many a man haue a feble mawe.

{er}for{e}, of suche fresch l.u.s.t{es} set not an hawe, For suche wantou{n} appet.i.t{es} ar not worth a strawe. 100

[Sidenote: For food that sets your teeth on edge, eat almonds and cheese, but not more than half an ounce.]

all{e} man{er} met{is} at y teth{e} on egge doth sette, take almond{es} {er}for{e}; & hard chese loke {o}u not for-gette.

hit will{e} voide hit awey / but looke to moche {er}of not {o}u ete; for e wight of half an vnce w{i}t{h}-owt rompney is gret. 104

[Sidenote: If drinks have given you indigestion, eat a raw apple.

Moderation is best sometimes, at others abstinence.]

?iff dyu{er}se drynk{es} of their{e} fumosite haue e dissesid, Ete an appull{e} rawe, & his fumosite will{e} be cesed; mesur{e} is a mery meene / whan G.o.d is not displesed; abstyne{n}s is to prayse what body & sowle ar plesed. 108

[Headnote: THE TREATMENT OF WINES WHEN FERMENTING.]

[Sidenote: Look every night that your wines don't ferment or leak [the _t_ of the MS. has a _k_ over it.] Always carry a gimlet, adze, and linen cloths; and wash the heads of the pipes with cold water.]

Take good hede to e wynes / Red, white / & swete, looke eu{er}y ny?t w{i}t{h} a Candell{e} {a}t ey not reboyle / nor lete; eu{er}y ny?t w{i}t{h} cold wat{ur} wash{e} e pipes hede, & hit not forgete, & all{e}-wey haue a gy{m}let, & a dise,[30]

w{i}t{h} lynnen clowt{es} small{e} or grete. 112

[Sidenote: If the wine boil over, put to it the lees of red wine, and that will cure it. Romney will bring round sick sweet wine.]

?iff e wyne reboyle / ow shall{e} know by hys syngyng{e}; {er}for{e} a pipe of colour{e} de rose[31] / {o}u kepe {a}t was spend in drynkyng{e} the reboyle to Rakke to e lies of e rose / {a}t shall{e} be his amendyng{e}. [Fol. 172b.]

?iff swete wyne be seeke or pallid / put in a Rompney for lesyng{e}.[32] 116

++Swete Wynes.[33]

[Sidenote: _The names of Sweet Wines._]

++The namys of swete wynes y wold {a}t ye them knewe: Vernage, vernagell{e}, wyne Cute, pyment, Raspise, Muscadell{e} of grew, Rompney of modon, b.a.s.t.a.r.d, Tyre, O?ey, Torrentyne of Ebrew.

Greke, Malevesyn, Caprik, & Clarey whan it is newe. 120

[Headnote: HOW TO MAKE YPOCRAS.]

++Ypocras.

[Sidenote: _Recipe for making Ypocras._ Take spices thus, Cinnamon, &c., long Pepper]

++Good son, to make ypocras, hit wer{e} gret lernyng{e}, and for to take e spice {er}to aft{ur} e p{ro}porcionyng{e},

[Sidenote: +for lord{es}[34] [MS].+]

[Sidenote: +fo[r] co{m}mynte+]