Part 44 (2/2)

b.u.t.ter is good meate, it doth relent the gall.

[[Note on l. 52 originally printed here: see Corrigenda.]]

l. 94. _Posset_ is hot Milk poured on Ale or Sack, having Sugar, grated Bisket, Eggs, with other ingredients boiled in it, which goes all to a Curd. R. Holme.

l. 94. _Poset_ ale is made with hote mylke and colde ale; it is a temperate drynke. A. Borde, _Reg. G._ iij.

l. 105. Hot wines & sweet or confectioned with spices, or very strong Ale or Beere, is not good at meales, for thereby the meat is rather corrupted then digested, and they make _hot and stinking vapours_ to ascend vp to the braines. Sir Jn. Harrington. _Pres. of Health_, 1624, p. 23.

l. 109. Reboyle. 'If any wynes be corrupted, _reboyled_, or unwholsome for mannys body, then by the comtroller it to be shewed at the counting bourde, so that by a.s.sent all suche pypes or vesselles defectife be dampned and cast uppon the losses of the seyd chiefe Butler.' _H. Ord._ p. 73.

l. 109. Lete, leek. 'Purveyours of Wyne ... to ride and oversee the places there as the Kinges wynes be lodged, that it be saufely kept from peril of _leeking_ and breaking of vessels, or lacke of hoopinge or other couperage, and all other crafte for the rackinge, coynynge, rebatinge, and other salvations of wynes, &c.' _H. Ord._ p. 74.

SWETE WYNES, p. 8, l. 118-20.[*]

[Footnote *: See _Maison Rustique_ or The Country Farme, p. 630-1, as to the qualities of Sweet Wines.]

a. Generally:

Halliwell gives under _Piment_ the following list of wines from MS.

Rawlinson. C. 86.

_Malmasyes_, _Tires_, and _Rumneys_, With _Caperikis_, Campletes[], and _Osueys_, _Vernuge_, _Cute_, and _Raspays_ also, Whippet and Pyngmedo, that that ben lawyers therto; And I will have also wyne de Ryne, With new maid _Clarye_, that is good and fyne, _Muscadell_, _Terantyne_, and _b.a.s.t.a.r.d_, With _Ypocras_ and _Pyment_ comyng afterwarde.

MS. Rawl. C. 86.

[Footnote : See _Campolet_ in ”The Boke of Keruyng.”]

And under _Malvesyne_ this:

Ye shall have Spayneche wyne and Gascoyne, _Rose coloure_, whyt, _claret_, rampyon, _Tyre_, _capryck_, and _malvesyne_, Sak, _raspyce_, alycaunt, _rumney_, _Greke_, _ipocrase_, new made _clary_, Suche as ye never had.

Interlude of the Four Elements (no date).

Of the wine drunk in England in Elizabeth's time, Harrison (Holinshed's Chron. v. 1, p. 167, col. 2, ed. 1586) says, ”As all estates doo exceed herin, I meane for strangenesse and number of costlie dishes, so these forget not to vse the like excesse in wine, in so much as there is no kind to be had (neither anie where more store of all sorts than in England, although we have none growing with us, but yearlie to the proportion of 20,000 or 30,000 tun and vpwards, notwithstanding the dailie restreincts of the same brought over vnto vs) wherof at great meetings there is not some store to be had. Neither do I meane this of small wines onlie, as _Claret_, White, Red, French, &c., which amount to about fiftie-six sorts, according to the number of regions from whence they come: but also of the thirtie kinds of Italian, Grecian, Spanish, Canarian, &c., whereof _Vernage_, _Cate_, _pument_, _Raspis_, _Muscadell_, _Romnie_, _b.a.s.t.a.r.d_, _Tire_, _Oseie_, _Caprike_, _Clareie_, and _Malmesie_, are not least of all accompted of, bicause of their strength and valure. For as I haue said in meat, so the stronger the wine is, the more it is desired, by means wherof in old time, the best was called _Theologic.u.m_, because it was had from the cleargie and religious men, vnto whose houses manie of the laitie would often send for bottels filled with the same, being sure that they would neither drinke nor be serued of the worst, or such as was anie waies mingled or brued by the vintener: naie the merchant would haue thought that his soul{e} should haue gone streight-waie to the diuell, if he should haue serued them with other than the best.”

On Wine, see also Royal Rolls, B.M. 14 B. xix.

. Specially: The following extracts are from Henderson's _History of Ancient and Modern Wines_, 1824, except where otherwise stated:--

1. _Vernage_ was a red wine, of a bright colour, and a sweetish and somewhat rough flavour, which was grown in Tuscany and other parts of Italy, and derived its name from the thick-skinned grape, _vernaccia_ (corresponding with the _vinaciola_ of the ancients), that was used in the preparation of it (See Bacci. Nat. Vinor. Hist., p. 20, 62). It is highly praised by Redi.[*]

[Footnote *: Vernage was made in the Genoese territory. The best was grown at San Gemignano, and in Bacci's time was in great request at Rome. The wine known as Vernaccia in Tuscany was always of a white or golden colour. _Henderson_, p. 396.]

2. _Vernagelle_ is not mentioned by Henderson. The name shows it to have been a variety of Vernage.

3. l. 118. _Cute._ ”As for the _cuit_ named in Latin Sapa, it commeth neere to the nature of wine, and in truth nothing els it is, but Must or new wine boiled til one third part and no more do remain; & this _cuit_, if it be made of white Must is counted the better.” _Holland's Plinies Nat. Hist._, p. 157. ”(of the dried grape or raisin which they call Astaphis).... The sweet _cuit_ which is made thereof hath a speciall power and virtue against the Haemorrhois alone, of all other serpents,”

p. 148. ”Of new pressed wine is made the wine called _Cute_, in Latin, _Sapa_; and it is by boiling the new pressed wine so long, as till that there remaine but one of three parts. Of new pressed wine is also made another _Cute_, called of the Latines _Defrutum_, and this is by boiling of the new wine onely so long, as till the halfe part be consumed, and the rest become of the thicknesse of honey.” _Maison Rustique_, p. 622.

'Cute. A.S. _Caeren_, L. _carenum_, wine boiled down one-third, and sweetened.' c.o.c.kayne, Gloss. to Leechdoms.

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