Part 37 (1/2)

[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.]