Early English Meals and Manners (part 3 of 3)

Early English Meals and Manners (part 3 of 3)

Pinna, a fish, p. 120.

Pippins, 50/713; 152/25.

Pistor, 198/622-3, the baker.

Plaice, p. 120; how to carve, 40/570; 167/3.

Plaice with wine, 57/839.

Planer, 4/58, (ivory) smoother (for salt); 152/9.

Platere, 26/408; plater, 44/633, platter.

Playes, 204/818, folds.

Pliȝt, 16/242, fold.

Plite, 28/434, manner.

Plommys, 6/77, plums.

Plover, 36/539; p. 97; 49/697; p. 158, last line; 165/1.

Seththe sche brouȝt hom in haste Ploverys poudryd in paste. Sir Degrevant, p. 235, l. 1402.

Plover, how to carve, 27/417; to mynce or carve, p. 163.

Plummets of lead, 131/4.

Plums, 46/668; 152/20.

Plyed, 200/690, folded.

Plyte, 155/31, plait.

Points, truss your masters, 62/898. To truss ... the points was to tie the laces which supported the hose or breeches. Nares.

Polippus, a fish, p. 117, p. 120.

Pommander, p. 141, a kind of perfume made up in a ball and worn about the person. See recipes in Halliwell’s Gloss.

Poor, think of them first, 265/16.

Poor men, their duty, 242/17.

Pope has no peer, 70/1006; 72/1045; his father or mother is not equal to him, 74/1097-1104.

Pork, 164/12, 28, 30, 32.

Porpoise, 41/582; 55/823; p. 97, note on l. 533.

Porpoise, fresh, 58/849; salt, 38/548; 57/835; 166/25.

Portenaunce, 161/9, belongings, an animal’s intestines. Palsgrave (in Halliwell).

Porter at the gate, 177/6; to have the longest wand, 187/355; his duties and perquisites, p. 188.

Port-payne, 17/262; p. 93; a cloth for carrying bread. Cp. ‘þen brede he brynges, in towell{e} wrythyñ,’ 200/685; cp. 203/784.

Possate, 8/94; p. 85; posset, 152/33.

Post, don’t lean against it, 253/82; 275/9; 276/10; 186/325.

Potage, 34/516-17; p. 102; 49/693; 52/745; 56/829; 159/30; 164/10, 13.

Potage to be served after brawn, 48/687; p. 102;

‘physicions ben of opynyon that one ought to begyn the meate of vitayle (uiandes liquides) to thende that by that means to gyve direction to the remenant.’ 1532-3. Giles du Guez’s Introductorie, ed. 1852, p. 1071.

Potage, how assayed, 203/765; how to be supped, 234/443-50; to be supped quietly, 179/70; eat it with a spoon, don’t sup it, 255/144.

Potelle, 11/148, a liquid measure.

Potestate, 62/915, man of power, noble.

Pouder, 167/16, ? ginger or pepper.

Poudre, 164/22, ? ginger, see l. 19.

Poudres, 163/17, spices?

Powche, 33/501, ? poached-egg, p. 96, 49/700.

Powder, 42/589, 597; ? salt & spice, 43/620. The Forme of Cury mentions ‘powdour fort,’ p. 15, p. 24, and ‘powdo{ur} douce,’ p. 12, p. 14, p. 25. Pegge, Pref. xxix., ‘I take powder-douce to be either powder of galyngal (for see Editor’s MS. II. 20, 24;) or a compound made of sundry aromatic spices ground or beaten small, and kept always ready at hand in some proper receptacle. It is otherwise termed good powders, 83. 130. and in Editor’s MS. 17. 37. 38 (but see the next article,) or powder simply No. 169. 170. (p. 76), and p. 103, No. xxxv.’

Powder, 40/573, ? not sprinkle verb, but brine or salt sb.

Powders for sauce, 26/412.

Powdred, 36/533; p. 97, salted. Dutch besprenght vleesch, Powdered or Salted meate. Hexham. Cotgrave has ‘Piece de laboureur salé. A peece of powdered beefe. Salant ... salting; powdering or seasoning with salt. Charnier, a poudering tub. Saliere ... a salt-seller, also, a powdering house.’ ‘Item that theire be no White Salt [see p. 30] occupied in my Lordis Hous withowt it be for the Pantre, or for castyng upon meit, or for seasonynge of meate.’ _North. Hous. Book_, p. 57. The other salt was the Bay-Saltt of p. 32. ‘Poudred Eales or Lamprons 1 mess. 12d.’ H. Ord. p. 175.

Powdur, 57/838; 58/847, ? blanche powder. Fr. ‘Pouldre blanche, A powder compounded of Ginger, Cinnamon, and Nutmegs; much in vse among Cookes.’ Cotgrave.

Powt not, 19/294.

Praised, when, rise up and return thanks, 253/104.

Praising (flattering), don’t be, p. 259, p. 261, line P.

Pray, pp. 137, 140.

Prayer, morning, p. 225; evening, p. 240.

Prayer, the best, 254/117-19.

Prayers to be said, p. 135.

Precedence, the degrees of, p. 70-78; p. 110.

Prechoure of pardon; rank of one, 71/1028; 73/1069.

Precious stone, to be worn in a ring, p. 141.

Preket, 193/510, ? not a spike to stick a light on, but a kind of candle. See note 3 on 214/825. One of the said groomes of the privy chamber to carry to the chaundrie all the remaine of morters, torches, quarries, pricketts, wholly and intirely, withoute imbesseling or purloyning any parte thereof. H. Ord. p. 157. [[214 for 205]]

Prelates, the duty of, 241/3.

Press up among the gentlefolk, don’t, 262/25.

Press not too high, 277, 278/25.

Prest, 28/434; preste, 254/115; ready.

Prestly, 62/910, readily.

Pricks, Pref. p. ci.-ciii.; Sp. fiél, the pinne set at buts or pricks which archers measure to. Minsheu. [[Citation could not be identified.]]

Priest, don’t blame him, 184/244.

Primate of England, 73/1082.

Prince, rank of a, 70/1009.

Princes & dukes, don’t be privy with them, p. 259, p. 261, line P.

Princes, the duty of, 241/1.

Prior of a Cathedral, 70/1015; simple, l. 1016; 72/1059; the ranks of.

Priors of Canterbury & Dudley not to mess together, 77/1145-8.

Private dinners and suppers not to be allowed, p. 218, No. xvii.

Privehouse, 63/931, privy (to be kept clean).

Privy members not to be exposed, 20/305; 213/141; or clawed, 19/286.

Privy seat, cover it with green cloth, 169/21.

Promises, keep your, 268/48.

Property, the difference it makes in the way men of the same rank are to be treated, p. 76-7.

Prothonat, p. 170; prothonotary, 72/1063.

Prouande, 197/605; provender, forage for horses, used in l. 608 for oats.

Provyncialle, 70/1021; 72/1062; ? governor of a province.

Prow, 271/86, advantage, duty, the correct thing to do.

Prowe, 16/236; advantage.

Prowl not for fleshmoths in your head, 18/280.

Puff not, 20/303.

Pullets, p. 164, last line.

Pulter, 196/581. Fr. Poullailler, a Poulter or keeper of pullaine. Cot.

Purpayne, 154/11. See Port-payne.

Purpose, 50/720, porpoise; roasted on coals, 50/724.

Purveyde, 252/71, provided beforehand.

Pyment, 9/118; p. 97, No. 4; p. 96, a sweet wine. [[97, 96 for 87, 86]]

Pyndynge, 33/507, tormenting, torturing, A.S. pinan.

Pyntill, a whelk’s, 44/625.

Quail, to wynge or carve, p. 162.

Quails, 28/437; 37/544; p. 98; 49/706.

Quarelose, p. 261, l. Q, querulous; Quarel, or querel, or playnt, Querela. Prompt.

Quarell (square) of a glasse wyndowe, p. 131, last line.

Queder, 201/715, whether of two; neuer þe queder, never mind which of the two?

Queeme, p. 261, l. Q; A.S. cweman, to please.

Quelmes, 201/703, covers.

Queneborow, the Mayor of, not to be put beside the Mayor of London, 76/1138.

Quere, 200/693, circle?

Questions, three, to ask your companions, 186/299.

Queynt, don’t be, p. 259, p. 261, l. 2.

Quick in serving, be, 279, 280/61.

Quinces, 56/826; baked, 50/708; in sirup, 168/1.

Quosshyns, 63/924, cushions.

Qweche, 186/301, who, what.

Qwyle, 190/431, while.

Qwysshenes, 192/456, cushions for a bed, ? pillows.

Qwyte, 201/701, white.

Rabettes sowkers, 29/457; p. 95; 49/697, sucking rabbits.

Rack for horses, 197/610.

Rage not too much, 259/17; p. 261, l. R.

Rage, p. 264, l. 76, break bounds, riot.

Rain, the peacock’s cry a token of, p. 103, note on Peacock.

Raisins, 5/74; 152/21.

Rakke, 9/115, rake, go, move, Sw. räcka, to stretch or reach to. Wedgwood, u. rake. [[ä written as e over a]]

Rash and reckless, be not, 19/296.

Raspise, 9/118; p. 88; [[98 for 88]] raspys, 153/21, a sweet wine. All maner of wynes be made of grapes, excepte respyce, the whiche is made of a berye. --A. Borde, Dyetary of Wynes, sign. F. i. [[reference added by editor]]

Raw fruits are bad, 8/97; 152/35.

Ready to serve, always be, 254/110, 115.

Raynes, towaile of, 14/213; p. 92. Rennes, in Brittany.

What avayleth now my feather bedds soft? Sheets of Raynes, long, large, and wide, And dyvers devyses of clothes chaynged oft. Metrical Visions, by George Cavendish, in his Life of Wolsey, ed. Singer, ii. 17.

In Sir Degrevant the cloths are ‘Towellys of Eylyssham, Whyȝth as the seeys fame,’ 225/1385.

Reason, be ruled by, 219/2; 234/627.

Rebels in court to be arrested, 189/382.

Reboyle, 8/110; 9/113; p. 86; 153/9, ferment and bubble out of a cask.

Reboyle, 8/115, fermentation.

Rechy, 23/359, ? causing belches.

Receiver of rents, forfeits, &c., the, 196/575, 587; his duties, p. 197.

Receyte, 154/17, sediment, dregs.

Receytes, 33/508, takings-in, stuffing themselves with choice dishes.

Red landlord or landlady, don’t go to any, 186/307.

Red wyne, properties of, 10/140.

Refet, 167/8, fish entrails, roe, &c.

Refett, 40/576; p. 99; ? roe, 57/839; p. 108.

Regardes, 52/756, things to look at.

Rehete, 256/171; Fr. rehaiter, to reuiue, reioyce, cheere vp exceedingly; Cotgrave. ‘ranimer, réjouir, refaire.’ Burguy.

Rekles, richelees, 275, 276/6, careless.

Remelant, 178/52, remnant.

Removing from castle to castle, 188/373.

Remyssailes, 277/48, ? pieces put on; Fr. remettre, to com{m}it or put vnto. Cot. leavings. [[definition added by editor]]

Renners, 10/127, strainers; 153/27; 154/15.

Renysshe wine, 153/20, Rhenish.

Sche brouȝthe hem Vernage and Crete, And wyne of the Reyne, l. 1704. And evere sche drow hem the wyn, Bothe the Roche and the Reyn, And the good Malvesyn, l. 1415. Sir Degrevant, Thornton Romances.

Repairs of castles, &c., the Receiver sees to, 197/601.

Repeat gossip and secrets, don’t, 264/78.

Replye, 199/661, fold back.

Reprove no man, 264/67.

Rere, p. 151, carve; 202/754, raise, lift up.

Rerynge, 26/399, cutting.

Resayue, 196/575, receive.

Resceu, 195/542, received.

Residencers, rank of, 73/1069.

Resty, 13/359, mouldy, as rusty bacon, wheat, &c., 156/6. [[156 for 158]]

Retch not, 18/271.

Revelling, don’t be, 259/17; p. 261, l. R.

Revengeful, don’t be, 259/20; p. 261, l. V. [[Second citation unidentified: word does not occur in _The ABC of Aristotle_.]]

Reverence thy fellows, 279, 280/67.

Rewarde, 190/421, 418, name of the second supply of bread at table.

Rewe, A.S. hreówan, to rue, repent; hreówian, to feel grieved, be sorry for.

Reynes, 155/14. See Raynes.

Reynes, a kercher of, 169/28.

Reyse, p. 158, last line, cut off; 159/14. ‘how many bestis berith lether, and how many skyn? Alle that be ... arracies, that is to say, the skyn pullyd ovyr the hed, beryth skyn.’ Twety, in Rel. Ant., i. 152.

Reysons, 5/74, raisins; 152/21.

Rialte, 59/858, royalty, courtly customs?

Ribaldry, avoid, 264/76; don’t talk, 277, 278/44.

Rice, standing and liquid, 56/827-8; standing, 168/2.

Rich, their duty, 242/16.

Right hand, the carver’s, not to touch the food, 22/327.

Right shoulder after your better’s back, 264/85.

Right side, sleep on it first, p. 129.

Righteousness, the reward of, 182/181.

Riotous, don’t be, 259/17; p. 261, l. R.

Rise when your lord gives you his cup, 254/120.

Rise early, 266/11; 226/58.

Rising, what to do on, p. 130, 133.

River-birds, p. 165. ‘And all foules (uolatilles) and byrdes of water (riuiéres), as ben swannes, gese, malardes, teales, herons, bytters (butors), and all suche byrdes ben of nature melancolyke, lesse neverthelesse rosted then boyled.’ Du Guez, p. 1071.

River water in sauce, 36/540.

Roach, 40/574; p. 98; 58/841, 849.

But in stede of sturgen or lamprons he drawyth vp a gurnerd or gogeons, kodlynges, konger, or suche queyse fysche As wolwyche roches that be not worth a rusche.

Piers of Fullham, l. 17-20, E. Pop. P., v. 2, p. 3.

Roast apples and pears, 152/26.

Roast beef; garlic its sauce, 36/536.

Roast porpoise, 166/8.

Rob, 187/327, rub.

Robe, 62/908.

Robbe d’autruy ne fait honneur à nulluy: Prov. No apparell can truly grace him that owes [= owns] it not. Cotgrave, u. Autruy.

Robes; yeomen and servants to wear, p. 216, No. vii.

Roche alum, p. 134.

Rochet, 167/5; p. 174, roach. ‘Rutilus, the Roach or Rochet; a Fish.’ Phillips.

Rods, four officers to bear, 187/353.

Romney modoun, 8/96, 104; 9/116, 119; p. 86; p. 89, note 7 and 6; 152/34; 153/3, 21.

Roppes, 34/512, bowels.

Rose, coloured, 153/14, a wine? ‘Eau clairette. A water (made of Aquauite, Cinnamon, Sugar, and old red Rose water) excellent against all the diseases of the Matrix.’ Cot.

Rosewater, 135/2; p. 139; after a bath, 67/985.

Roughe, 45/644, roe.

Rovnynge, 253/95, whispering.

Rounde, 269/54; Fr. suroreiller, to round, or whisper in the eare. Cot.

Rownyng, 184/250, whispering.

Rub yourself every day, p. 133; p. 138, 139, 142.

Rub yourself, don’t, 275/14.

Rub your teeth, p. 133.

Rubus, a fish, p. 121.

Ruffelynge, 16/250, ruffling.

Rumbus, a fish, p. 120.

Russell, John: his Boke of Nurture, p. 1-83; describes his position and training, p. 79, 81, 82.

Rybbewort, 68/992.

Ryme, 193/507 ? haste; A.S. hrým, hrúm is soot; rúm, room, space; ryman, to make room, give place, make way. Bosworth.

Ryoche, a fish, p. 121.

Sad, 276/17, steady, fixed.

Saddles, old, for yeomen, 197/613.

Sadly, 43/621, quietly?

Sadnes, 21/308, sobriety.

Saffron, capons coloured with, 161/1.

Sage, fruture, 50/708.

Salads, 8/97; green, are bad, 152/35. ‘He that wine drinkes not after a (cold) sallate, his health indangers (and does wrong to his pallate).’ Cot. See a recipe for Salat of 14 vegetables, &c., in The Forme of Cury, p. 41, No. 76.

Sale, 178/44, hall.

Salens, 166/8; p. 174, a fish.

Salere, 256/159; saller, 200/670; Fr. saliere, a salt-cellar, a table or trencher salt. Cot.

Salmon, 41/583; 57/833; p. 121; 167/10.

Salmon bellows, 50/179; salted, 38/555.

Salmon’s belly, 55/823.

Salpa, a fish, p. 121.

Salt to be white, 4/57; put some on your trencher, 256/161; take it with your knife, 279, 280/65; 232/440; don’t dip meat into it, 267/29. See Saltcellar.

Salt as sauce, p. 161-2.

Salt and wine, fresh-herring sauce, 45/645.

Salt fish and salmon, 166/30.

Salt-fish, how to serve up, p. 38-9.

Saltcellar, 14/199; 155/1, 3.

Saltcellar, dip no food into it, 256/159; 267/29; 181/129.

Salt-sellere, 4/60, salt-cellar.

Salute thy school-master and -fellows, 227/150-4.

Samoun bellows, 50/719.

Sanguineus or Spring, 51/729; p. 104; 53/769, 787.

Sans, 63/922, sense, smell.

Saphire, 141/7.

Sarcell (Fr. cercelle, (the water-fowle called) a Teale, Cot.), how to breke or carve, p. 163.

Sargeaunt of law, rank of, 71/1026; 73/1067.

Satchell for school-books, 226/110; 227/160.

Satin, a lord’s cloak of, 62/914.

Sauce, p. 151, carve.

Sauces for flesh, p. 35-7; for fish, p. 56-9; 166/4; for fowles, p. 159; for the second course of a dinner, p. 163.

Sauerly, 26/415, as if he liked it.

Sawcere, 32/495.

Sawge, 33/501, ? sage.

Say, fruyter, 159/24; p. 173.

Sayed, 193/495, 498, tried, tasted against poison.

Sayes, 202/764, assays, tastes.

Sayntis, 183/201, saints’ shrines.

Scabiose, 69/994; p. 109.

Scandal, don’t talk, 272/99.

Scarlet, 62/914, scarlet stuff or cloth.

Schone, 196/590, shall.

Schyn, shall, 197/607.

School, boy going to, how to behave, p. 227; what to learn at, p. 181, The Second Book.

School, go to, after dinner, 209/19.

Schrubbynge, 20/300, rub, scrub.

Schyuer, 200/692, slice; “schyvyr, fissula, abscindula.” Prompt.

Scilla, a sea-monster, p. 121.

Scissors for candle-snuff, 205/829.

Scorn no one, 253/100; 264/65.

Scorn not the poor, 268/57.

Scoring on a rod the messes for dinner, 190/407; done to check the cook, 190/415.

Scorning to be avoided, 19/291.

Scorpion of the sea, p. 122.

Scratch yourself before your lord, don’t, 276/14.

Screen in hall, 178/28.

Screens against heat to be provided, 192/462.

Sea-bull (focas), p. 118.

Seager’s Schoole of Vertue, p. 221-43; Pref. to Russell, p. lxxviii.

Seal, 55/823; 166/13; 167/35.

Seal? (ȝele), 38/548; 39/583.

Sea-mouse, p. 119.

Sea-snails, p. 116.

Seaward, 45/642, just from the sea.

Seche, 21/315, carve certain birds?

Secrets, don’t tell ’em to a shrew, 184/245.

Seeke, 9/116, sick, (wine) out of condition.

Seew, 280/57, ? a stew; sew, cepulatum. Prompt. See Sewes.

Sege, 65/954, evacuating oneself; p. 63, note 2.

Seluage, 199/657, 661, edge of a table-cloth.

Semblaunt, 183/192, seeming, countenance.

Semble, 76/1140, putting together.

Semethe, 43/621, seems good to, it pleases.

Sen, 250/3, since.

Sendell, 62/914, a fine silk stuff; Fr. cendal. H. Coleridge.

Seneschallus, 194/520-1, the steward.

Sentory, 68/992, centaury.

Seneca’s advice, 238/887.

Sere, 256/164; 185/262, several, different.

Serjeant of arms, rank of, 71/1034.

Serra, a fish, p. 121. [[71 for 121]]

Seruice, 278, 277/26, food served to a person, allowance.

Servants, duties of, p. 215; 241/7.

Servants to sit at meals together, not here 4 and there 3, p. 216, No. ix.

Server with the dishes, follows the steward, 194/532.

Service to be fairly to all, p. 217, No. xiii.

Serving at table, how to behave when, p. 229-31.

Servitors to carry dishes to the dinner-table, 49/682-3.

Set not an hawe, 8/99, value not a haw.

Sewe, p. 146; 164/31, ? stew.

Sewe, 55/819, course.

Sewere, 45/654, 657, the arranger of dishes on a table. Du. een opperste Tafel-dienaer, A Master-suer, or a Stuard that sets the courses or messes of meate on the table. Hexham.

Sewer, his duties, p. 46-7; p. 156-7.

Sewes (service, courses), on fish-dayes, p. 55.

Sewes, 154/17, stews or dishes of food?

Sewes, 33/509; 35/523, soups or stews.

Sewynge, borde or table of, 156/26, serving-up.

Sewynge of flesshe, p. 156.

Sewynge, in, 51/734, serving, course; ? not inseuynge, ensuing.

Shall, 169/14, for shake. See Pref. p. lxxxix. l. 5.

Shame the reward of lying, 240/960.

Share with your fellows, 270/95; 277, 278/47.

Share fairly a joint gift, 183/197.

Sheets to be clean, 63/922; to be sweet and clean, 169/14.

Shene, 198/622, fair, beautiful.

Shewethe, 45/657, arranges courses and dishes.

Shirt, a clean, 60/871; 168/22; to be warmed, l. 25.

Shirt-collar, 226/85.

Shoes to be clean, 226/92; servants not to wear old ones, p. 216, No. vii.

Shoeing horses, ½ a day for, 197/616.

Shoñ, shoes, 60/874; 65/961.

Shore, a-; Shaylyng with the knees togyther, and the fete a sonder, a eschais. Palsgrave, p. 841, col. 2. Fauquet, A shaling wry-legd fellow. Cotgrave.

Short word, the first, is generally true, 183/211.

Shovelar, Shoveller, 28/433; 37/541; p. 98, 157/6, the bird.

Show out thy visage, 279, 280/75.

Shrimps, how to serve up, 45/646-9; 52/748; 56/824; 58/850; 167/32.

Shrukkynge, 19/287, shrugging. Schruggyn, frigulo. Prompt.

Shyn, shall, 191/435.

Sicurly, 73/1080, surely, certainly.

Side, 16/248, breadth.

Sigh not before your lord, 19/297.

Signet, 36/535, cygnet, swanling.

Skyft, 183/198. A.S. scyft, division; scyftan, to divide.

Skyfted of, 189/402, shifted off.

Silence fittest for a child at table, 232/489.

Silent, be, 209/8; while your lord drinks, 253/92.

Silk to be worn in summer, p. 133.

Silk garments, p. 139.

Silver, the dishes of, 202/757.

Silver given away by the almoner as he rides, 202/743.

Sinews indigestible, 24/362.

Siren or Mermaid, ‘a dedely beste,’ p. 121-2.

Sirippe, 51/733, syrup.

Sireppis, 33/509; 35/524, syrops, t.i. stews or gravies.

Siruppe, 25/397; 26/400; sauce for partridges, &c.

Sit, don’t, till bidden, 265/14; 270/89; sit properly, 214/149; sit down when you’re told to, 253/97; and where you’re told, 270/91; 187/345. _Il se peut seoir sans contredit qui se met là ou son hoste luy dit_: Prov. He needs not feare to be chidden that sits where he is bidden; (the like is) _Il se peut bien seoir a table quand le maistre luy commande_: Prov. Well may he sit him downe whom he that may sets downe.

Sixpence, the value of each mess at dinner, 190/413.

Sixpence the receiver’s fee, 197/598.

Skynnery, 64/946, skins, furs.

Skins, indigestible, 24/367; of cloven-footed birds not wholesome, 165/28; to be cut off boiled flesh, 165/7; to be pared off salt fish, 38/553.

Skins the huntsman’s perquisite, 198/636.

Skirt of a man’s dress, 179/91.

Slake, appease; A.S. slacian, to slacken.

Slake, 31/483-4, cut.

Slander, don’t talk, 180/101.

Sleep at mid-day not wholesome, 65/952.

Sleep, how much to be taken, 130/5; evils of too much, 226/54.

Slegh, 186/300, cunning, careful.

Sling, p. 19, note; blow your nose with and through your fingers. ‘Still in use in America.’ G. P. Marsh.

Slippers brown as the waterleech, 60/874; 67/987; 168/31.

Slutt, 42/590, awkward animal.

Smack your lips, don’t, 232/455.

Small pieces, eat, 267/37.

Smallache, 68/993.

Small birds, how to carve, 30/473.

Sneeze; turn your back to people when you sneeze, 211/61.

Smaragd (an emerald) good against falling-sickness, p. 141.

Snetyng, p. 262, l. 19, snotting, wiping your nose with your fingers. ‘Mouchement: u. A snyting, or wiping of the nose.’ Cot.

Sniff not too loud, 18/284.

Snite not (blow with your fingers) your nose too loud, 18/284. ‘Deux pour vn. The Snyte-knave; tearmed so, because two of them are worth but one good Snyte.’ Cotgrave. ‘To Snite. To wipe, or slap. Snite his snitch; wipe his nose, i.e. give him a good knock.’ 1796. Dict. of the Vulgar Tongue.

Snyte or snipe, how to carve, 27/421; p. 163; 37/544; 98/2; 49/706; p. 104; 165/3.

Snuff of candles taken away with scissors, 205/829.

Snuffers, 205/830.

Snuffle, don’t, 211/57.

Socks, 60/873; 61/894; 62/895; 65/961; 67/987; 130/12.

Socrates wiped his nose on his cap, a bad example, 210/45.

Soil the cloth, don’t, 255/147.

Solaris, a fish, p. 122.

Soles, 40/578; 50/724; p. 122; 58/841.

Soleyn, 50/709, solemn.

Solopendria, a fish, p. 122.

Somet, 194/540, summed.

Somon, 51/733, salmon.

Sops, 33/509.

Sore, 178/42, sorrow, pain.

Sorrel with goose, 164/2.

Sotelte, 202/758, dodge, way.

Sotelte, a device after each course of a dinner, 48/690; 49/702; 50/710; 52/726, 738; 52/750, 765; p. 53-54; 157/2. Does Chaucer allude to these when speaking of the ‘excesse of divers metis and drinkis, and namely of suche maner of bake metis and dische metes brennyng of wilde fuyr, and peynted and castelid with papire, and semblable wast, so that is abusion for to thinke.’ Persones Tale, ed. Morris, iii. 299. ‘A soteltie with writing of balads’ came at the end of the first course of Hen. VII.’s marriage-feast in 1487. Italian Relation, p. 115. Rabett sowker, in 2nd course, ib.

Souls in purgatory, pray for, 268/30.

Sowkers, 29/457, suckling.

Sows fed with fish, p. 104, note on l. 737.

Sowse, 23/360, pickled.

Spain, tapetis or carpets of, 192/457.

Sparling, names of a, p. 99.

Sparlynge, 59/833, the fish sperling. Fr. esperlan, a smelt, Cot. Spurlin, a smelt, Fr. esperlan. Skinner, in Prompt.

Sparrows, 28/437; 37/543; 49/706; p. 104.

Speak well of all men, 272/100.

Speaker of the Parliament, rank of, 72/1052.

Speche, 205/845, book or division of a poem.

Speech mars or makes a man, 264/81-2.

Speke, 156/17, speak of.

Spermyse chese, p. 84-5, note to l. 74.

Spiced cakes, 55/816.

Spicery, 12/171, spices; p. 91.

Spicery and store; Clerk of the Kitchen keeps the, 195/559.

Spicery, the officer of the, 46/666.

Spices, 55/813.

Spill the gravy on your parents’ clothes, don’t, 230/342.

Spill your food, don’t, 269/59.

Spit not, 18/271; modestly, 212/101; not over much at meals, 232/498.

Spit on or over the table, don’t, 267/43; 179/85; 167/43. [[Citation on page 167 unidentified]]

Spit in the washing basin, don’t, 271/87; or loosely about, 181/134.

Spit, when you do, cover your mouth with your hand, 272/117.

Spit and snite, don’t, 262/19; when you do, tread it out, 212/107.

Splat, 40/576, split open.

Splatte, p. 151, carve.

Splaye, p. 151, carve.

Splayd, 13/186, set out; 63/928, displayed, decked.

Sponges for bathing, 66/978; 67/979-84.

Spony stele, 200/677, the spoon handle.

Spoon, don’t leave yours in the dish, 255/145.

Spoon, not to be filled full, 279, 280/59; not to be put in the dish, 272/125; not to stand in the dish, 179/71.

Spoon; wipe it clean, 277, 278/35; take it out of the dish when you’ve finished, 267/42.

Spowt not with your mouth, 19/293.

Spoyle, p. 151, carve.

Spring, the device of, 53/771.

Sprottes, 167/33, sprats.

Spycery, 156/25.

Spyrre, p. 251, l. 37; A.S. spyrian, to track, seek, inquire, investigate, Sc. speir. O.N. spiria.

Spyrryng, p. 251, l. 39, seeking, inquiring.

Squatinus, a fish, p. 123.

Squire’s table, who may sit at, 66/1040; 169/3. [[169 for 171]]

Squirt not with your mouth, 19/293.

Squyer, his wages paid by the treasurer, 196/586.

Stabulle, 182/169, support.

Stamell, 132/5, a kind of fine worsted. Halliwell; Fr. estamé, worsted. Cot.

Stammering is a foul crime, 236/708.

Stand, if you do, be ware of falling, 184/239.

Stand not still on stones, p. 132.

Stand upright, 276/16; 213/1.

Stans Puer ad Mensam, two English texts, p. 275-82.

Standard, 49/694, ? the chief dish at a dinner, served standing, 157/3. ‘A large or standing dish,’ says Pegge, on Sir J. Nevile’s ’a Roe roasted for Standert,’ Forme of Cury, p. 173, ‘for a Standert, Cranes 2 of a dish,’ p. 174, l. 3.

Standarde, 166/12, ? chief dish of fish.

Stapulle, 72/1064, Calais.

Stare about, don’t, 252/68; 259/18; p. 261, l. S; 209/3.

State, 17/252, a grand curl-up or arrangement of a cloth or towel.

State, 17/253; p. 93, master of the house. [[83 for 93]]

States, 55/821, nobles? ‘de twaelf Genooten ofte Staten van Vranckrijck, The twelve Peeres or States of the Kingdome of France.’ 1660. Hexham.

Staunche, 12/174; Fr. estancher, to stanch or stop the flow of liquid. Sp. estancar, to stop a leak; estanco, water-tight. A stanch vessel is one that will hold the water in or out, whence fig. stanch, firm, reliable. Wedgwood.

Staunche, 185/273, stop, stay.

Stealing dishes, to be watched against, 47/680.

Sted, 43/614, treated, served.

Steward, his duties, 194/521 (many are false, l. 522); he sits on the dais in hall, 177/20; carries a staff, 187/354; 188/358; is to keep good order in hall, p. 217, No. xiii.

Stewe or bath, p. 66.

Stewed beef or mutton, 54/798.

Stewed pheasant, 48/688.

Stinking breath not to be cast on your lord, 20/302.

Stirring, don’t be too, 259/18; p. 261, l. S.

Stockdove, 25/397.

Stockfish, 39/558; p. 98; 58/845; p. 121. ‘The Icelandic fare is not more inviting than the houses. Stockfish and butter eaten in alternate mouthfuls form the ordinary materials of a meal. The former, however, has to be pummelled on a stone anvil with a sledge hammer before even the natives can bite it; and, after it has undergone this preparation, seems, according to Mr Shepherd, to require teeth to the manner born. The latter is made from sheep’s milk, and as it is kept through the winter in skins, becomes “rancid beyond conception in the early spring.”’ --Chronicle, Aug. 10, 1867, on Shepherd’s North-West Peninsula of Iceland.

Stocks, the porter keeps the, 188/362.

Stomach the body’s kitchen, 136/14-15.

Stomacher, 61/893; 168/30.

Stop strife between brothers, 185/271.

Stork; it snuffles, don’t you, 211/59.

Stork, 28/433; 49/695; 157/4. See Pigmies.

Storuyn, 212/766, spoilt by cold. [[212 for 203]]

Stounde, 66/965, moment.

Straddle, don’t, 214/151.

Strangers, honour them, 171/28; always admit, p. 217, No. xv.; share good food with them, 256/169; the porter warns them, 188/368.

Strangers, visitors and residents, 75/1109-10.

Strawberies, 6/78; 7/82; p. 85, note to l. 81; 152/24.

Straynoure, p. 146/14, strainer.

Streets, how boys are to walk in, 227/134.

Stretch your limbs, pp. 130, 133, 138.

Strife not to be allowed in a household, p. 216, No. v.

Strive not with your lord, 183/226. See Master.

Strongere, 204/801, stranger, guest.

Strye, 183/223, destroy.

Stryke, 18/280, stroke. ‘I stryke ones heed, as we do a chyldes whan he dothe well. Je applanie ... My father sayeth I am a good sonne, he dyd stryke my heed by cause I had conned my lesson without the booke.’ Palsgrave. See also ‘I stryke softely’ and ‘I stroke ones heed,’ p. 741, ed. 1852.

Strynge, p. 151, carve.

Stuff, 42/592, 594, crab’s flesh; 167/16, a crab’s inside.

Stuff, 31/485, gravy?

Stuff your jaws, don’t, 277, 278/31.

Sturgeon, 41/583; 52/746; 58/850; p. 122; 166/16; salt, 57/836.

Stut, 236/706, to stutter, is a foul crime.

Subjects, their duty, 242/15.

Suffrigan, 70/1013; Fr. suffragant, A Suffragan, a Bishops deputie. Cot.

Sugar and mustard, the sauce for partridges, &c., 36/538.

Sugar and salt as a sauce, with Curlews, &c., 36/540.

Sugar, strewed on baked herrings, 50/722; 38/550.

Sugar candy (sugre candy, 10/139); 52/757; 135/11; p. 141; 166/18.

Summedelasse, 204/808, some deal less.

Summer, the device of, 51/739-43.

Sun, face and neck to be kept from, 132/8.

Sup not your food up lowdly, 272/127; 277/40; 278/37; 179/69.

Supervisor, 195/544-5, surveyor.

Suppers to be light, p. 131; to be larger than dinners, p. 142. See the one in Sir Isumbras, Thornton Romances, p. 235, &c.

Surnape, how to lay, p. 16-17; p. 92-3; 155/26; it was the upper towel or cloth for the master of the house to wipe his hands on after washing them when dinner was done. The sewer to bring it after dinner, 204/809-20.

Surueynge borde, 47/675, table or dresser on which the cook is to put the dishes for dinner.

Surveyor of the dishes for dinner, 46/672; 47/674, 676.

Surveyor, his duties, 195/545.

Suwe, 264/83; O.Fr. seure, sevre, Fr. suivre, L. sequor, follow.

Swallow, 28/438 (the bird).

Swan, 48/688; p. 97; [[91 for 97]] how to carve, 26/402; to lyfte or carve, p. 161.

Swan; its sauce is chaudon, 56/535; p. 97; its skin is to be cut off, 165/15.

Swashbucklers, hanging good for, p. 125.

Swear not, 270/75.

Swear no oaths, 277, 278/44.

Swearing, against, p. 236, cap. xi. See Ascham’s account and condemnation of it in 1545, Toxophilus, p. 45, ed. Giles, and in his Schoolmaster, p. 131, of the little child of four roundly rapping out his ugly oaths.

Sweet words, ware; the serpent was in ’em, 183/207.

Swenge, 96/1, beat up.

Swordfish, 41/582; p. 118; salt, 57/836.

Swyng, p. 145, beat, whip, mix.

Syce, 192/469, candle-stick or holder; but ‘Syse, waxe candell, bougee.’ Palsgrave in Halliwell.

Syde, p. 151, carve.

Syles, 200/695, strains. See Corrigenda.

Sylour, 191/445, tester and valances of a bed.

Hur bede was off aszure, With testur and celure, With a bryȝt bordure Compasyd ful clene.

Sir Degrevant, l. 1473-6; p. 238. A tester ouer the beadde, canopus. Withals.

Symple condicions (how to behave when serving at table, &c.), p. 18; p. 93. [[83 for 92]]

Synamome, 10/131, 136.

Syngeler, 79/1184, single.

Syngulerly, 73/1074, 1079, by itself.

Table for dinner, how the ewer and panter are to lay it, p. 199-201.

Table, how to lay and serve the, pp. 13-18; how to wait at, p. 229, cap. iii.

Table, how to behave when sitting at, 231/423; 255/136; 263/39; 265/15; 270/94.

Table-cloth, don’t dirty it with your knife, 180/110; 272/119; 277/39; 278/40; or wipe your teeth on it, 180/115.

Table-knife, 22/334, ? a broad light knife for lifting bread-trenchers on to the table.

Table-knives, 152/13.

Tacches, 20/306, faults, ill manners.

Tacchis, p. 261, l. K; 258/10; tricks, ways; tetch’e, or maner of condycyone, mos, condicio. Prompt. He that gentyl is, wylle drawe hym vnto gentil tatches, and to folowe the custommes of noble gentylmen. Caxton’s Maleore, v. i. p. 250, ed. 1817.

Take leave of all the company after dinner, 271/91-3.

Take the best bit, don’t, 277, 278/45.

Talwijs, p. 261, l. T; 259/19; full of slander; A.S tál, reproach, blame, slander, accusation, false witness, a fable, tale, story. Bosworth (from whom all the A.S. words are quoted). Du. taalvitter, a censorious critick. Sewel. ‘Talu has for its first signification censure; and “_wise at censure_,” censorious, is an ancient Momus.’ Cockayne.

Talk at meals, don’t, 267/51; 272/101.

Talk loud, don’t, 277, 278/30.

Talk too much, don’t, 269/58; 219/6; 279, 280/74.

Talking to any man, how to behave when, p. 235, cap. vii.; 252/64; 270/65; 275, 276/16.

Tamed, 23/345, trimmed, or ? cut down.

Tampyne, 5/68, a stopper.

Tansey, 159/26; is good hot, 33/503.

Tansy cake, p. 96.

Tansye fryed, 161/10.

Tansey gyse, a, 52/749, a dish of tansey of some kind.

Tantablin, 96/14, a kind of tart.

Tapet, 193/484, cloth.

Tapetis, 192/457, 460, cloths, carpets, or hangings.

Tarrer, p. 5, l. 65, l. 71, an auger. Tarere por percier. De L’Oustillement au Villain. ed. 1833, p. 10. Tarré ... Hauing an ouerture or hole. Taré, worme-eaten, or full of holes. Cot.

Tarryours, 152/14, augers.

Tartlett, 35/521.

Tarts, 161/4; 164/29.

Tast, 63/922, test, try.

Taste every dish, 256/165.

Tastynge, 80/1195-9 (tasting or testing food, to see that there’s no poison in it), is only done for a king, &c., down to an earl, 193/495-6. See Credence.

Tattle, don’t, 264/78.

Tayme, p. 151, cut up.

Teal, p. 164, last line; how to carve, 26/401; p. 95; p. 163.

Teal pie, 31/481.

Teeth, to be washed, 226/100; to be kept white, 213/121; how to keep clean, p. 134.

Teeth not to be picked at meals, 255/150; 263/54; 20/301; 232/495; not to be picked with a knife, 277, 278/42; or a stick at meals, 180/93.

Temper, 42/595, season, sauce; 44/636, mix.

Temper thy tongue and belly, 232/476.

Temperance is best, p. 261, l. T; 259/19.

Temporaunce, 130/4, moderate temperature.

Tenants, to be asked after, p. 218, No. xvi.

Tench, how to carve, 41/586; p. 122.

Tenche in gelly, 166/14.

Tene, 21/319, trouble.

Tene, 64/934, vex, trouble.

Tent, heed, attention.

Tent, 190/430, attend to, take charge of.

Tepet, 179/92, a man’s tippet.

Testudo, p. 123, the tortoise or turtle.

Þan, 53/785, that, which.

Thank him who gives you food, 271/92.

Þaughe, 52/761, though.

The, 263/32, thrive.

Þegre, 264/66, degree, state.

Theologicum, 87/7, the monks wine.

Think before you speak, 252/71.

Third man, never be, 185/287.

Þo, 262/5, do, put.

Thornback, 41/584; p. 99, two notes; 58/844; 167/10; 168/11.

Thorpole, 167/10. See Thurle-polle.

Three or four at a mess, 171/13; 72/1057.

Threpole, 168/8; ? thurlepolle.

Throat, don’t get food into your wrong one, or it will do for you, 180/99.

Thrushes, 28/438; 37/543; 165/3.

Thumb, don’t dip yours into your drink, 181/127.

Thurle-polle, 41/584; p. 99; salt, 57/837.

Thye, p. 151, carve.

Tiȝt, 74/1095, draws, grows, from A.S. teon.

Time (a) for all things, 234/587.

Tintern, the abbot of, the poorest of all abbots, 76/1142.

Tintinalus, a fish, p. 122.

Toes, keep ’em still, 186/320.

Tome, 177/10, opportunity.

Tongue; don’t let yours walk, 232/472; don’t poke it out and in, 212/97; charm it, 229/284.

Tooth-picker (A.D. 1602), p. 136, p. 142; Sp. escarvadientes, a tooth-picker, a tooth-scraper. 1591, Percivale, by Minsheu, 1623.

Top crust for the lord, 139/342; p. 271. [[139 for 23]]

Torches, 193/508; 205/825.

Torn clothes to be mended, 226/102.

Tornsole, 153/25; 154/1; Pegge says ‘Not the flower Heliotrope, but a drug. Northumb. Book, p. 3, 19. I suppose it to be Turmeric. V. Brooke’s Nat. Hist. of Vegetables, p. 9, where it is used both in victuals and for dying.’ Forme of Cury, p. 38. See Turnsole.

Torrentyne of Ebrew, 9/119; p. 90, No. 11; a sweet wine.

Torrentyne, 57/835; p. 107; the trout. Fr. torrentin is ‘Belonging to, or abiding in, torrents, or swift and violent streames.’ Cot. See Turrentyne.

Torrentille, 38/548; p. 98, a fish. ? what.

Tortes, 193/492; p. 193, note 2, a kind of light; 193/510; 205/825; 204/note 1. [[193 for 192]]

Totter, don’t, 214/151.

Towel, don’t dirty it at dinner, 263/52.

Towel, a narrow and a broad, to wash with after dinner, 204/811.

Towel, 2 knights to hold before the lord’s sleeves, 201/713.

Towse, 53/781, ? oakum.

Trace, 46/664, way; 234/630, track, path.

Trample not with your feet, 20/299.

Transsene, p. 151, cut up.

Traunche, p. 151, cut up.

Tre, 201/701, wood.

Treasurer, his duties, 196/573-94; he sits on the dais in hall, 177/20.

Treatablie, 230/323, distinctly.

Trencher bread, 4/56; p. 84; to be 4 days old, 152/7. ‘Item that the Trenchor Brede be maid of the Meale as it cummyth frome the Milne.’ Northumberland H. Book, p. 58.

Trenchere lovis, 14/197; p. 84; 154/35; p. 157; loaves of coarse unsifted meal; the panter to bring in three, 200/667.

Trencher-knife, p. 22, note 2; 152/3.

Trencher, no filth to be on, 269/73; not to be loaded with scraps, 277/48; 278/48.

Trenchers, how to be laid on table, p. 22; four to the lord, and one a-top, 201/723; p. 160, and the collations of the first edition.

Trestis, 204/822, trestles.

Trestuls, 189/389; trestles, 192/464.

Tretably, 235/673, ? Fr. traictable, courteous, gracious, tractable, pliant, facile, intreatable. Cotgrave.

Trete, 43/612, trouble?

Treteable, 279, 280/78; Fr. traictable.

Trifelynge, 19/287, ? rocking, swaying about.

Trinity, bless oneself with, 181/149.

Trompe, the crane’s, 28/431-2; 159/5.

Trout, 40/578; 51/735; p. 123; 167/9.

True, be, in word and deed, 268/41.

Trusse, 62/898, pull.

Tunny, p. 97, note on l. 533.

Turbot, 41/583; 51/735; 167/10; fresh, 59/852.

Turnsole, 9/123; 11/143; p. 91; turnesole is used to make pownas colour (? pownas, puce) in Forme of Cury, recipe 68, p. 38. See Tornsole.

Turrentyne salt, 168/7.

Turrentyne, sele, 166/25; p. 174.

Tursons, p. 50, note 6.

Tuske, p. 151, carve.

Tutia, 135/10, for Tutia; Fr. Tuthie: f. Tutie; a medicinable stone or dust, said to be the heauier foyle of Brasse, cleauing to the vpper sides and tops of Brasse-melting houses: and such doe ordinary Apothecaries passe away for Tutie; although the true Tutie be not heauie, but light and white like flocks of wooll, falling into dust as soon as it is touched; this is bred of the sparkles of brasen furnaces, whereinto store of the minerall Calamine, beaten to dust, hath been cast. Cotgrave.

Two at a mess, who may sit, 72/1049; 179/7; [[179 for 171]] who, two or three, 72/1051-5; carver is to put on, 179/9.

Two fingers and thumb, carver is to put, on a knife, 21/320; p. 157.

Two fingers, a lord to eat with, 30/467.

Twopence or threepence a day, the wages of a groom or page, 198/619-20.

Twynkelynge, 18/281, blinking.

Twyte, 256/179, hack; ‘telwyn, or thwytyn (twhytyn, twytyn). Abseco, reseco.’ P. Parv.

Tyer, 153/21, Tyrian wine.

Tyere, p. 151, cut up.

Tymbre that fyre, p. 151, put wood on it.

Tyre, 9/119; p. 90, No. 9, a sweet wine.

Unbrace, p. 151, carve.

Unbrushen, 64/944.

Uncleanness to be abhorred, p. 140.

Uncountabulle, 195/544, not accountable to any other officer of the household?

Uncover thy head when talking to any man, 236/722.

Undefied, 23/359, ? unqualified, unguarded against, uncooked.

Undercrust of a loaf to be cut in three, 178/39.

Undertraunche, p. 151, cut up.

Undress by the fire, p. 136; in winter, p. 142.

Undressing described, p. 169; and going to bed, 193/487, &c., 194/516.

Unfed, better than untaught, 236/725.

Unjoint, p. 151, carve.

Unlace, 21/315, 322; p. 151, carve (a cony); 26/410 (a capon).

Unsunken, 191/441.

Untache, p. 151, carve.

Upbrayde, 25/395, reproach.

Upper-crust of a loaf for the lord, 23/342; p. 157 at foot; to be cut in four, 178/37.

Upright, sit, 270/93.

Upright, p. 129, with the face upwards. “I throwe a man on his backe or upright, so that his face is upwarde. Je renuerse.” Palsgrave.

Urinal, 169/34. See Vrnelle.

Urine, retain it not, 214/145.

Usher, the duties of one, p. 69-78; p. 170-2.

Usher of the Chamber, 190/432; his duties, 192/473 to 194/520; he carries the smallest wand, 187/354.

Usher and marshal; all other household officers obey him, 79/1180.

Valadyne gynger, 10/132.

Valance, 191/447, hangings of a bed.

Vampeys, 61/894.

Vantage, 198/635, gain, perquisites.

Vaunte, fryter, 157/2, ? meat.

Veal, 54/807.

Veal, verjuice its sauce, 36/534.

Veele, 31/486, veal.

Velany, 178/56, abusing.

Velvet, 62/914.

Venator, 198/628-9, the huntsman.

Venemous, don’t be, p. 261, l. V.

Venesoun, how to carve, 25/383-91; Andrew Borde’s opinion of, p. 94-95.

Veniable, p. 261, l. V, revengeful.

Venison, 37/542; how to carve, 158/13.

Venison baked, 48/689; p. 101; roast, 28/444; 49/694; 165/2.

Venison pastey, 31/489.

Venprides, 55/820. ?

Ventes, 159/13, anus; p. 162, l. 3 from foot.

Venure, 31/489, beast that is hunted.

Vewter, 198/631, fewterer; ‘in hunting or coursing, the man who held the dogs in slips or couples, and loosed them; a dog-keeper.’ Halliwell. Vaultre, a mongrel between a hound and a maistiffe; fit for the chase of wild bears and boars. Cot. ‘The Gaulish hounds of which Martial and Ovid speak, termed vertagi, or veltres, appear to have been greyhounds, and hence the appellations veltro, Ital., viautre, vaultre, Fr., Welter, Germ. The Promptorium gives “Grehownde, veltres,” p. 209. Various details regarding the duties of the “foutreres,” and their fee, or share of the produce of the chace, will be found in the Mayster of Game, Vesp. B. xii, fol. 99, 104, b.’ Way in Promptorium, p. 291.

Verjuice, 58/841, 843.

Verjuice, p. 159, 168/9, at foot.

Verjuice, the sauce for boiled capon, &c., 36/534; for crab, 42/596; with goose, 164/3.

Vernage, 9/118; p. 87, No. 1; 153/22.

Ryche she tham drewe Vernage and Crete. Sir Degrevant, p. 235, l. 1408, l. 1703.

Vernagelle, 9/118; p. 87, No. 2.

Viant, 33/501, ? meat.

Viaunt, fruture, 48/689, meat fritters?

Vicars, rank of, 71/1031.

Vice, avoid, 234/610.

Vilony, 265/8; 266/10, discourtesy, rudeness; p. 261, l. V.

Vinegar, 57/835; 58/847.

Vinegar as a sauce, 36/536.

Vinegar for crayfish, 43/611.

Vines, tender, with goose, 164/2.

Virtue, the first of, 232/493.

Viscount, rank of, 70/1013; 72/1049.

Vngryȝt, 202/751, undished?, not uncooked.

Vnhynde, 179/80, ungentle, uncourteous.

Vnkende, 204/816, ? unsuitably; A.S. uncynd, unnatural, unsuitable.

Vnkunnynge, 252/54, want of knowledge.

Vnskilfully, without reason; O.N. skil, reason.

Voider, put your scraps into it, 272/131; one to be on the table, 230/376, 358; 231/382. ‘A Voider to take vp the fragmentes, _vasculum fragmentarium, analactarium, vel aristophorum_.’ Withals. Fr. Portoire, Any thing that helpes to carry another thing; as a Voyder, Skep, Scuttle, Wheelebarrow, &c. Cotgrave.

Vomit away from company, 213/117.

Voyd, 50/716, clear.

Voydance, 262/20. The side-note is doubtless wrong; the getting it out of the way applies to the snetyng of the line above. But see 214/145-7.

Voyder, 272/131, vessel to empty bones and leavings into.

Vrbanitatis, p. 262-4.

Vre, 78/1173; 236/716, custom, practice.

Vrinal, 137/15, a glass vessel in which urine could be looked at and through.

Vrnelle, 63/926; 66/971; Fr. Vrinal, an Vrinall; also, a Jordan, or Chamberpot. Cot.

Wade not too deep, 259/21; p. 261, l. W.

Wadrop, 190/429, wardrobe.

Wafers to eat, 50/715; 52/759; 55/816; 157/11; 166/19.

Wager, don’t lay with your lord, 184/227.

Wages of grooms and yeomen kept account of by the Clerk of the Kitchen, 195/556; of grooms and pages, 197/617-20; paid by the Treasurer, 196/585.

Walk gently in the morning, p. 140.

Walk decently, 214/157.

Wall, don’t make it your mirror, 275, 276/11.

Walle-wort, 68/992.

Waloande, 179/63, guggling, speaking with the mouth full.

Wand, teeth not to be picked with, 180/94.

Wanhope, 3/30, despair.

Wanton laughing is wrong, 276/20.

Wantons, young, want hanging, p. 125.

Warden of a craft, 78/1160.

Wardrobe, 64/940; is in the Usher’s charge, 193/479.

Wardrop, 196/565.

Wardropere, 193/481, keeper of the wardrobe.

Warm water to wash hands in, 62/902.

Warm your clothes in winter, p. 143.

Warming-pan, p. 136, last line.

Wash (vasshe) before going to bed, a lord does, 194/513.

Wash in summer, not winter, p. 138.

Wash on rising, your hands, 226/74; before eating, 187/343; 265/9; and face, 266/13; before leaving the table, 271/84; after meals, 257/193; p. 142.

Washing after dinner, how done, 201/713-21; 231/403-416; 257/200.

Washing directed, p. 130; p. 139.

Wastable, 13/179.

Waste not, 259/20; p. 261, l. W; 269/56.

Wate, 201/739, know.

Water, how to assay, 202/702.

Water, Ewerer to give, to all, 200/643.

Water for the teeth, W. Vaughan’s, p. 134.

Water-leech, slippers to be brown like one, 60/874.

Watery, 18/282.

Wax, all candles & morters of, 204/827-33.

Wayte, 17/265, watch; 28/436, take care.

Wayue, 186/322, glance, move, let wander.

Wearisome, 52/751.

Weldsomly, 2/17, at will.

Welke, marceo, to welke, sicut flores. marcidus, welked. emerceo, to wax drie and welkynge. Gloss. Reliq. Ant. v. 1, p. 6.

Wesselle clothes, 188/367, ? cloths, for vessells.

Weste, Richard, his Schoole of Vertve, referred to, p. 207; his acrostic, p. 208.

Westminster, the Abbot of, 76/1141.

Wether or ram, p. 105, note on l. 799. [[779 for 799]]

Whale, likes harmony, p. 116. Fr. Tinet: m. The Whall tearmed a Horlepoole, or Whirlepoole. Cot.

Whale, roast, how to carve, 41/581; salt, 57/837; 168/8.

Whelk, how to carve a, 44/624.

Whelks, 52/747; 166/17. Fr. Turbin. The shell-fish called a Welke or Winkle. Cot.

Whene, 195/548, ? same as cweme, agreeable.

Whileere, 24/377, a time ago, before.

Whils, 254/133, until.

Whisper, don’t, 253/95; 269/54.

Whispering, avoid it, 184/250.

White bread, 7/92; 200/686.

White herrings, 45/642.

White payne or bread, 14/204.

Whiting, 40/575; 58/845; how to carve, 167/6.

Whole-footed fowls, skin of, is wholesome, 165/19.

Whot, 52/757, ? white, not “hot,” as in side note: cf. blaundrelle, 50/714.

Widgeon, 165/1.

Wife, is to honour her husband, 185/267; takes her husband’s rank, 74/1092. On the first of June, 1582, John Wolfe paid the Stationers’ Company 8_d._ for a licence “to imprinte two ballades,” of which the latter was “a settinge forth of the variety of mens mindes, esteaminge rather welth with a wanton wife, then vertue in a modeste mayde.” Collier’s Extracts, ii. 165. For variety in this entry, Mr Collier proposes to read vanity. See also the ballad,

Faine would I have a vertuous wife Adorned with all modestie,

in Collier’s Extracts, i. 162-3.

Wight, quick, nimble. Swed. vig.

Wild, don’t be, 182/156.

Wild boar, 48/686.

Sche brouȝt fram the kychene A scheld of a wylde swyne, Hastelettus in galantyne. Sir Degrevant, p. 235, l. 1397-9.

Wind, let it out with secresy, 214/145.

Windows of a bedroom to be shut at night, p. 129.

Wine, livery or allowance of, 205/843.

Wines, 8/109; sweet, p. 9; p. 86-7; the names of, p. 153.

Wing, cut under, not over, in whole-footed birds, 164/5.

Wings of smaller birds, the best bits, 27/418; 30/473.

Winter, the Device of, 52/766.

Wipe your mouth before drinking, 272/105.

Wipe your nose, don’t, 274/141.

Wise men eat the fish, 219/12.

Wisps of straw for bed-making, 191/439.

Wite, wot, know, A.S. witan.

Withy leaves in a bath, 69/995.

Wives, the duty of, 242/9.

Wolfskin garments for winter, p. 139.

Woman (?) not to sit at a Bishop’s table, p. 216, No. x.

Woman-kind, speak never uncourteously of, 184/259.

Woman’s milk, 135/13.

Wombelonge, 29/451, belly-wise, on its belly.

Won, 197/605, supply.

Wont, 182/190, wants, fails.

Woodcock, 37/542; p. 98; 49/697; 165/1; how to carve, 27/421; p. 163.

Woollen cloth to be brushed every week, 64/943.

Work after meals to be avoided, p. 131.

Worship God, 182/157.

Worshipfulle, sb., 45/655, worshipful person.

Worth, 272/114, estimation.

Worthier men, let them be helped first, 263/45.

Wortus, 34/517; A.S. wyrt, wurt, 1. wort, a herb, plant, a general name for all sorts of herbs, scented flowers, and spices; 2. a root. (Bosworth.)

Wralling, 211/60, wawling, caterwauling, ‘quarrelling or contending with a loud voice.’ Halliwell.

Wrap bread stately, how to, 14/209; 155/10.

Wrappe, sb., 14/212, cover.

Wrappe, 14/212, wrap, cover.

Wrapper, 15/224; 155/13.

Wrast, 178/26, wresting, twist.

Wrawd, 42/590, froward.

Wrinkled, don’t let your countenance be, 210/41.

Wry not your neck askew, 19/285.

Wyn, 191/447; A.S. wyn, joy, pleasure.

Wyneberries, 6/78; p. 85.

Wynge, p. 151, carve.

Wynkyn de Worde’s Boke of Keruynge, p. 147-74.

Wynkynge, 18/282.

Wynne, 270/79; A.S. win, labour (not wyn, win, pleasure).

Wyt, 268/41, will.

Ȝane, 19/294, yawn; A.S. ganian.

Yardehok, 67/991.

Yawn not, 19/294; when you do, hide behind a napkin, 211/82.

Y-chaffed, 61/893, warmed; Fr. chauffé.

Ycoruyn, 203/765, carved, cut.

Yeoman of the Crown, 71/1033.

Yeoman-usher is under the marshal, 189/383.

Yeomen in hall, 178/27.

Yerbis, 48/687, herbs.

Ȝett, 22/339, formerly ?, see l. 204.

Yȝes, 35/527, eyes.

Ygraithed, 15/225, prepared.

Ynons, 40/569; p. 98, onions.

Yn-same, 271/93, in the same way. Cut out the hyphen.

Ȝomon of chambur, 193/507.

Ȝomon-ussher, sleeps all night on the floor at his lord’s door, 194/519.

York, Archbp. of, 73/1078; Bps. of, l. 1081.

Youth, if lawless, old age despised, 219/14.

Ypocras, how to make it, p. 9-12; p. 153.

Ypocras, 52/759; 166/19.

Ypocras to drynk, 50/715.

Yoxinge, 19/298, note 4. I yeske, I gyue a noyse out of my stomacke. Je engloute. When he yesketh next, tell hym some straunge newes, and he shall leave it. Palsg.

Ypullished, 4/63, polished.

Yse, 81/1222, look at.

Ywys, 250/12; A.S. gewis, certainly.

Zole, 51/737, sole ?

ADDITIONS TO INDEX.

[Transcriber’s Note:

This page is retained for completeness. All items have been added to the main Index, marked as [[added by editor]] in double brackets.]

Brawn of boar: this was the first dish at dinner in Harrison’s time, 1577-87; see his Description of Britain, bk. iii, ch. 1 (N. Sh. Soc.).

Dischmetes, 34/514.

Galingale: Sp. Júncia avellanda, Júnca odoróso, galingale. --Minsheu.

Girls: home-education, xxv, xv, &c.

Leche fryture: see Leschefrites, leschefrayes, in the index to the Ménagier de Paris.

Musclade is Span. mezclada, mixture. Ital. mescolanza is used, in Genoa at least, for a fry of small fish.--H. H. Gibbs. Minsheu has mézela, méscla or mezcladura, a medlie, mingling.

Peacock: as to his voice, see Roberts’s Fables Inédits, T. Wright’s Piers Plowman, ii. 548.

Raspise: All maner of wynes be made of grapes, excepte respyce, the whiche is made of a berye.--A. Borde, Dyetary of Wynes, sign. F. i.

Remyssailes: leavings.

* * * * * * * * *

Errata (noted by transcriber):

Minor punctuation irregularities such as missing periods (full stops) were silently corrected. Here and elsewhere, inconsistent hyphenization of “Salt(-)cellar” is unchanged.

To save the repetition of p. and l. [repitition] Cena Domini [_note 189/398 printed as “95/398”: linenote 5_398 on p. 95_] Michaelmas to Christmas, feasts from, p. 164. [Chrismas]

* * * * * * * * * * * * * *

[Postscript, added after the Index had been printed.]

+Ffor to serve a lord.+

[From the Rev. Walter Sneyd’s copy of Mr Davenport Bromley’s MS.]

[Transcriber’s Note:

In long paragraphs, sidenotes are labeled [a], [b]... Numbered sidenotes are from the original text.]

Mr Sneyd has just told me that Mr Arthur Davenport’s MS. How to serve a Lord, referred to in my Preface to Russell, p. lxxii., is in fact the one from Mr Sneyd’s copy of which his sister quoted in her edition of the ‘Italian Relation of England’ mentioned on pp. xiv. xv. of my Forewords. Mr Sneyd says: ‘I made my copy nearly forty years ago, during the lifetime of the late Mr A. Davenport’s grandfather, who was my uncle by marriage. I recollect that the MS. contains a miscellaneous collection of old writings on various subjects, old recipes, local and family memoranda, &c., all of the 15th century, and, bound up with them in the old vellum wrapper, is an imperfect copy of the first edition of the Book of St Alban’s. On Mr Arthur Davenport’s death, last September, the MS. (with the estates) came into the possession of Mr Davenport Bromley, M.P., but a long time must elapse before it can be brought to light, as the house you mention is still unfinished, and the boxes of books stowed away in confusion.’ On my asking Mr Sneyd for a sight of his copy, he at once sent it to me, and it proved so interesting-- especially the Feast for a Bride, at the end-- that I copied it out directly, put a few notes to it, and here it is.[1] For more notes and explanations the reader must look the words he wants them for, out in the Index at the end of Part II. The date of the Treatise seems to me quite the end of the 15th century, if not the beginning of the 16th. The introduction of the Chamber, p. 356, the confusion of the terms of a Carver, ‘unlose or tire or display,’ p. 357--enough to make a well-bred Carver faint: even Wynkyn de Worde in 1508 and 1513 doesn’t think of such a thing--the cheese shred with sugar and sage-leaves, p. 355, the ‘Trenchours of tree or brede,’ l. 16, below, &c., as well as the language, all point to a late date. The treatise is one for a less grand household than Russell, de Worde, and the author of the Boke of Curtastye prescribed rules for. But it yields to none of the books in interest: so in the words of its pretty ‘scriptur’ let it welcome all its readers:

“Welcombe you bretheren godely in this hall! Joy be unto you all that en[2] this day it is now fall! that worthy lorde that lay in an Oxe stalle mayntayne your husbonde and you, w{i}t{h} your gystys all!”

[I. Of laying the Cloth and setting out the Table.]

Ffirst, in servise of all thyngys in pantery and botery, and also for the ewery. ffirst, table-clothis, towelles longe and shorte, covertours[3] and napkyns, be ordeyned clenly, clene and redy accordyng to the tyme. Also basyns, ewers, Trenchours of tree or brede, sponys, salte, and kervyng knyves.

[Sidenote: 1. Have your table-cloths and napkins ready, also trenchers, salts, &c.]

Thenne ayenst tyme of mete, the boteler or the ewer shall brynge forthe clenly dressed and fayre applyed[3] Tabill-clothis, and the cubbord-clothe, cowched uppon his lefte shulder, laying them uppon the tabill ende, close applied[4] unto the tyme that he have firste coverd the cubbord; and thenne cover the syde-tabillis, and laste the principall tabill with dobell clothe drau{n}, cowched, and spradde unto the degre, as longeth therto in festis.

[Sidenote: 2. Bring your cloths folded, lay them on the table, then cover the cupboard, the side-table, and the chief table.]

Thenne here-uppon the boteler or panter shall bring forthe his pryncipall salte, and iiij or v loves of paryd brede, havyng a towaile aboute his nekke, the tone half honge or lying uppon his lefte arme unto his hande, and the kervyng knyves holdyng in the ryght hande, iuste unto the salte-seler beryng.

[Sidenote: 3. Bring out the chief salt-cellar, and pared loaves, and hold the carving-knives in your right hand.]

Thenne the boteler or panter shall sette the seler in the myddys of the tabull accordyng to the place where the principall soverain shalle sette, and sette his brede iuste couched unto the salte-seler; and yf ther be trenchours of brede, sette them iuste before the seler, and lay downe faire the kervyng knyves, the poynts to the seler benethe the trenchours.

[Sidenote: 4. Put your chief salt-cellar before the chief person’s seat, his bread by it, and his trenchers before it.]

Thenne the seconde seler att the lower ende, with ij paryd loves[5] therby, and trenchours of brede yf they be ordeyned; and in case be that trenchours of tree shalbe ordeyned, the panter shall bryng them with nappekyns and sponys whenne the soverayne is sette att tabill.

[Sidenote: 5. Put the second salt-cellar at the lower end. If wooden trenchers are used, bring them on.]

Thenne after the high principall tabill sette with brede & salte, thenne salte-selers shall be sette uppon the syde-tablys, but no brede unto the tyme such people be sette that fallith to come to mete. Thenne the boteler shall bryng forth basyns, ewers, and cuppis, Pecys,[6] sponys sette into a pece, redressing all his silv{er} plate, upon the cubbord, the largest firste, the richest in the myddis, the lighteste before.

[Sidenote: 6. Put salt-cellars on the side-tables. 7. Bring out your basins, &c., and set all your plate on the cupboard.]

[II. Of Washing after Grace is said.]

Thenne the principall servitours moste take in ij handys, basyns and ewers, and towell, and therwith to awayte and attende unto the tyme that the grace be fully saide; and thenne incontynent after grace saide, to serve water with the principall basyn and ewer unto the principall soverayne, and ij principall servitours to holde the towell under the basyn in lenght before the sovrayne; and after that the sovrayne hath wasshe, to yeve thenne water unto such as ben ordeyned to sytte at the sovrayne-is messe.

[Sidenote: 8. Let the chief servants have basins, &c., ready, and after Grace, hold the best basin to the chief lord, with the towel under; and then let his messmates wash.]

[III. Of the Lord & Guests taking their Seats, & getting their Trenchers, Spoons, Napkins, & Bread.]

Thenne after the wesshing servid, the sovrayne will take his place to sitte, and to hym such persons as hit pleaseth hym to have. uppon which tyme of sittyng, the servitorys moste diligently a-wayte to serve them of qussyons, and after that done, to make such personys to be sette at the lower messe as the principall soverayne aggrees that be convenyent.

[Sidenote: 9. The chief lord takes his seat, then his messmates theirs; then the lower-mess people theirs.]

[a] Be it remembrid that evermore at the begynnyng of grace the covertour of brede shalbe avoyded and take away. [b] thenne the karver, havyng his napkyn at all tymes uppon his left hand, and the kervyng knyf in his right hande, and he shall take uppon the poynte of his knyf iiij trenchours, [c] and so cowche them iustely before the principall, iij lying iustely to-geder, ij under, and on{e} uppon, and the fowerth before, [d] iustely for to lay uppon salte. and the next, lay iij trenchours; [e] and soo iij or ij after her degree. [f] therto the boteler most be redy with sponys and napkyns, that ther as the trenchours be cowched, lay the spone and the napkyn therto, and soo thorowe the borde.

[Sidenote: [a] (When Grace begins, the bread cover is to be taken away.) [b] 10. The Carver takes 4 trenchers on his knife-point, [c] and lays them before the chief lord, [d] (one to put his salt on,) [e] and 3 or 2 before the less people. [f] 11. The Butler gives each man a spoon and a napkin.]

Thenne the kerver shall take into his hande on or ij loves, and bere hem to the syde-tabill ende, and ther pare hem quarter on first, and bring hym hole to-geder, and cowche ij of the beste before the sovrayne, and to others by ij or on after ther degree.

[Sidenote: 12. The Carver pares 2 loaves, lays 2 before his lord, and 2 or 1 to the rest.]

[IV. Of the Courses of the Dinner.]

[First Course.]

Thenne the kerver or sewer most asserve[A] every disshe in his degre, after order and course of servise as folowith: first, mustard and brawne, swete wyne shewed therto.[7]

[Sidenote: 13. Serve brawn,]

[Textnote A: ? Assewe.]

POTAGE.

Befe and moton. swan or gese. grete pies, capon or fesaunt; leche, or fretours. Thenne yef potage be chaungeabill after tyme and season of the yere as fallith, as here is rehercid: by example, ffor befe and moton ye shall take

Pestelles or chynys of porke, or els tonge of befe, or tonge of the harte powderd;[8] Befe stewed, chekyns boylyd, and bacon.

[Sidenote: beef, swan, pheasant, fritters. As a change for beef, have legs or chines of pork, or tongue of ox or hart.]

[The Second Course.]

Thenne ayenste the secunde cours, be redy, and come in-to the place. [a] the kerver muste avoyde and take uppe the service of the first cours,--begynnyng at the lowest mete first,--and [b] all broke cromys, bonys, & trenchours, before the secunde cours and servise be served. [c] thenne the seconde cours shall be served in manner and fourme as ensample thereof here-after folowyng:

[d] Potage. pigge Conye Crane heronsewe betoure Egrete Corlewe wodecok Pert[r]igge Plover Snytys quaylys ffretours leche la{m}me stewed Kidde rosted Veneson rosted heronsewe betoure pigeons [e] Rabetts [f] a bake mete Stokke-dovys stewed cony telys malard [g] wodecok [h] grete byrdys

[Sidenote: [a] 14. Clear away the 1st course, [b] crumbs, bones, and used trenchers. [c] 15. Serve the Second Course: [d] Small birds, lamb, kid, venison, [e] rabbits, [f] meat pie, [g] teal, woodcock. [h] Great birds.]

[V. How to clear the Table.]

After the seconde cours served, kerved, and spente, hit must be sene, [a] cuppys to be fillid, trenchours to be voyded. thenne by goode avysement the tabill muste be take uppe in manner as folowith:--first, when tyme foloweth,[B] [b] the panter or boteler muste gader uppe the sponys; after that done by leyser, the sewer or carver shall be-gynne at the loweste ende, [c] and in order take uppe the lowest messe; after the syde-tabill be avoyded and take uppe, and thenne to procede to the Principall tabill, and ther honestly and clenly avoyde and withdrawe all the servise of the high table. [d] ther-to the kerver muste be redy, and redely have a voyder to geder in all the broke brede, trenchours, cromys lying upon the tabill; levyng none other thyng save the salte-seler, hole brede (yf any be lefte), and cuppys.

[Sidenote: [a] 16. Fill men’s cups and remove their trenchers. [b] 17. Collect the spoons. [c] 18. Take up the lowest dishes at the side-tables, and then clear the high table. [d] 19. Sweep all the bits of bread, trenchers, &c., into a voyder.]

[Textnote B: ? aloweth]

[Transcriber’s Note:

In the following paragraph, [**] represents a hand-drawn symbol that could not be identified. It is not explained in the editor’s notes.]

[VI. How to serve Dessert.]

After this done by goode delyberacion and avysement, the kerver shall take the servise of the principall messe in order and rule, begynnynge at the lowest, and so procede in rule unto the laste,[9] [a] and theruppon the kerver to have redy a voyder, and to avoyde all man{er} trenchours [&] broke brede in a-nother clene disshe voyder, [b] and cromys, which with the kervyng-knyf[10] shall be avoyded from the tabill, and thus p{ro}cede unto the tabill be voyded. [c] Thenne the kerver shall goo unto the cuppebord, and redresse and ordeyne wafers in to towayles of raynes or fyne napkyns which moste be cowched fayre and honestly uppon the tabill, and thenne serve the principall messe first, and so thorowe the tabill .j or ij yf hit so requere: [d] therto moste be servid swete wyne [**] and in feriall[11] tyme serve chese shraped with sugur and sauge-levis,[12] or ellis that hit be faire kervid hole, or frute as the yere yeveth, strawberys, cherys, perys, appulis; [e] and in winter, wardens,[13] costardys roste, rosted on fisshe-dayes with blanche pouder, and so serve hit forth [**] [f] Thenne aftur wafers and frute spended, all maner thinge shalbe take uppe and avoyded, except the principall salt-seler, hole brede, and kervyng-knyves, the which shalbe redressed in man{er} and fourme as they were first sette on the table; the which, [h] principall servitours of the pantre or botery, havyng his towaile, shall take uppe, and bere hit into his office in like wyse as he first brought hit unto the Tabill.

[Sidenote: [a] 20. Take away the cups, &c., from all the messes, putting the trenchers, &c., in a voyder, [b] and scraping the crumbs off with a carving-knife. [c] 21. Serve wafers in towels laid on the table, [d] and sweet wine. In holiday time serve cheese, or fruit; [e] in winter, roast apples. [f] 22. Clear away all except the chief salt-cellar, whole bread, and carving-knives; [g] take these to the pantry.]

[VII. How the Diners shall wash after Dessert.]

[a] Thenne the principall servitours, as kerver and sewer, moste have redy a longe towaile applyed dowble, to be cowched uppon the principall ende of the table; and that towell must be iustely drawen thorowe the tabill unto the lower ende, and ij servitours to awayte theruppon that hit be iustely cowched and sprad. after that done, [b] ther muste be ordeyned basyns, and ewers w{i}t{h} water hote or colde as tyme of the yere requerith, and to be sette uppon the tabill, and to stonde unto the g{ra}ce be saide; [c] and incontynent after grace seide, the servitours to be redy to awayte and attende to yeve water, first to the principall messe, [d] and after that to the seconde. [e] incontynent after this done, the towayle and tabill-clothis most be drawen, cowched, and sprad, and so by litill space taken uppe in the myddis of the tabill, [f] and so to be delyvered to the officer of pantery or botery.

[Sidenote: [a] 23. Lay a fresh cloth all along the chief table. [b] 24. Have ready basons and jugs with hot or cold water; [c] and after Grace, hand basins and water to the first mess, [d] then the second. [e] 25. Take off and fold up the towels and cloth, [f] and give ’em to the Panter.]

[VIII. Of the Removal of the Table, and the separate Service to grand Guests in the Chamber.]

[a] Thenne uprysyng, servitours muste attende to avoyde tabills, trestellis, formys and stolys, and to redresse bankers and quyssyons. [b] then the boteler shall avoyde the cupborde, begynnyng at the lowest, p{ro}cede in rule to the hieste, and bere hit in-to his office. Thenne after mete, hit moste be awayted and well entended by servitours yf drinke be asked. [c] and yf ther be knyght or lady or grete gentil-woman, they shall be servid uppon kne with brede and wyne. [d] Thenne it moste be sene yf strangers shalbe brought to chamber, and that the chamber be clenly appareld and dressed according to the tyme of the yere, as in wynter-tyme, fyer, in som{u}r tyme the bedd couerd w{i}t{h} pylawes and hedde-shetys in case that they woll reste. [e] and after this done, they moste have chere of neweltees in the chamber.[14] as [f] Iuncate,[15] cheryes, pepyns, and such neweltees as the tyme of the yere requereth; [g] or ellis grene ginger comfetts,[16] with such thynge as wynter requereth; [h] and swete wynes, as ypocrasse, Tyre, muscadell, bastard vernage, of the beste that may be had, to the honor and lawde of the principall of the house.

[Sidenote: [a] 26. Clear away tables, trestles, forms; and put cushions on other seats. [b] 27. Butler, put the cups, &c., back into your office. [c] 28. Serve knights and ladies with bread and wine, kneeling. [d] 29. Conduct strangers to the Chamber. [e] 30. Serve them with dainties: [f] junket, pippins, [g] or green ginger; [h] and sweet wines.]

[IX. How to Carve.]

to lose and t[i]re or sawse a capon:[17] [a] begynne at the lifte legge first of a Swan;[18] & lyfte a gose y-reared at the right legge first, and soo a [b] wilde fowle. To unlose, tire, or display a crane:[19] cutte away the nekke in a voyde plate, rere legge and whyngge as of a capon; take of ij leches of the briste, and cowche legge and whyngge and lechis into a faire voyde plater; mynse the legge, and poyntes of whinge; sawse hym w{i}t{h} mustard, vinager, and pouder gynger, and serve hit before the sovrayne, and the carcas in a charger besyde: serve it hole before the sovrayne. and he[20] may be served and dressed as a capon, save one thyng, his breste bone.[21] [c] To tyre or ellis to dismember an heronsew:[22] rere legge and whinge as of a crane; cowche them aboute the body on bothe sydes, the hedde and the nekke being upon the golet: s{er}ve him forth, and yf he be mynsed, sawse hym with mustard, burage,[23] suger, and powder of gynger.

[Sidenote: [a] How to carve a Swan, Goose, [b] Wild-fowl, Crane, [c] Heronsew,]

To lose or untache a bitorn:[24] kitte his nekke, and lay hit by the hedde in the golette; kitte his whynge by the joynte; rere hym legge and whynge, as the heron; serve him fourth; no sawse unto hym but only salte.

[Sidenote: Bittern,]

To lose or spoyle an Egrete[25]: rere uppe his legge and whynge, as of a henne, aboute the carcas: no sawse to him but salte.

[Sidenote: Egret,]

To tyre or to ele[26] a partorich[27] or a quayle[28] y-whyngged: rere uppe whynge and legge, as of an henne; cowche them aboute the carcas; no sawse save salte, or mustard and sugar. To lose or unlase a fesaunt:[29] rere uppe legge and whynge as an henne; cowche legge and whynge aboute the carcas; serve hym fourth; no sawse but salte: but and yf he be mynsed, take whyte wyne, sugur, mustard, and a lyttell of powder gynger.

[Sidenote: Partridge, Quail, Pheasant.]

ffor to make a feste for a bryde.

The ffirst cours: brawne, [a] with the borys hed,[30] lying in a felde, hegge[31] about w{i}t{h} a scriptur, sayng on this wyse;

[b] “Welcombe you bretheren godely in this hall![32] Joy be unto you all that en[33] this day it is now fall! that worthy lorde that lay in an Oxe stalle mayntayne your husbonde and you, w{i}t{h} your gystys, alle!”

[c] Ffurmente w{i}t{h} veneson, swanne, pigge. Ffesaunte, w{i}t{h} a grete custard, w{i}t{h} a sotelte, [d] A lambe stondyng in scriptour, sayng on this wyse: “I mekely unto you, sovrayne, am sente, to dwell with you, and ever be present.”[32]

[Sidenote: A Bridal Feast. First Course. [a] Boar’s head, and a Device [b] of Welcome. [c] Venison and Custard, with a Device of [d] Meekness.]

The second course.

Veneson in broth, viaunde Ryalle,[34] veneson rosted, crane, cony, a bake mete, leche damaske,[35] w{i}t{h} a sotelte: An anteloppe sayng[36] on a sele that saith with scriptour

“beith all gladd & mery that sitteth at this messe, and prayeth for the kyng and all his.”[37]

[Sidenote: Second Course. Venison, Crane, &c., and a Device of Gladness and Loyalty.]

The thirde course.

Creme of Almondys, losynge in syruppe, betour{e}, p{ar}trich, plover, snyte, poud{er} veal, leche veal, wellis[38] in sotelte, Roches in sotelte,[39] Playce in sotelte; a bake mete w{i}t{h} a sotelte: an angell w{i}t{h} a scriptour, “thanke all, god, of this feste.”

[Sidenote: Third Course. Sweets, &c., Game, with a Device of Thankfulness.]

The iiij cours.

Payne puff,[40] chese, freynes,[41] brede hote, with a cake,[42] and a wif lying in childe-bed, w{i}t{h} a scriptour saing in this wyse, “I am comyng toward your bryde. yf ye dirste onys loke to me ward, I wene ye nedys muste.”[43]

[Sidenote: Fourth Course. Cheese and a cake with a Device of Child-bearing and a promise of babies.]

Another course or servise.

Brawne with mustard, umblys of a dere or of a sepe;[44] swanne, capon, lambe.

[Footnote 1: Though it goes against one’s ideas of propriety to print from a copy, yet when one wants the substance of a MS., it’s better to take it from a copy, when you can get it, than fret for five years till the MS. turns up. When it does so, we can print it if necessary, its owner permitting.]

[Footnote 2: on.]

[Footnote 3: For bread, see § III., p. 352.]

[Footnote 4: Folded. Cf. ‘a towaile applyed dowble’ below. Fr. plier, to fould, plait, plie. Cotgrave.]

[Footnote 5: What is done with these loaves does not appear. The carver in Motion 12, Section IV., pares the loaves wherewith he serves the guests.]

[Footnote 6: Goblets or cups: ? also ornamental pieces of plate. ‘A peece of wyne’ occurs in Ladye Bessiye, Percy Folio, Ballads & Romances, vol. iii., and in the Percy Society’s edition. John Lord Nevill of Raby, in 1383, bequeaths 48 silver salt-cellars ... 32 peces, 48 spoons, 8 chargers, 27 jugs, &c. Domestic Architecture, ii. 66. ‘Diota. Horat. Any drinking peece having two eares, a two-eared drinking cup.’ Nomenclator in Nares.]

[Footnote 7: Sewed or served therewith.]

[Footnote 8: salted or pickled.]

[Footnote 9: ? firste. The directions for taking-away seem repeated here, unless these second ones apply only to the spoons, napkins, &c. The cups are wanted for dessert.]

[Footnote 10: crumb-brushes were not then invented.]

[Footnote 11: Fr. ferial, of or belonging to a holyday. Vn ferial beuveur, a square drinker, a faithfull drunkard; one that will take his liquor soundly. Cotgrave. Feries, Holydaies, feastiuall daies, properly such holydaies as Monday and Tuesday in Easter week, &c. Cot.]

[Footnote 12: So “Apples and Cheese scraped with Sugar and Sage” at the end of the Second Course of the Dinner at the Marriage of Roger Rockley & Elizabeth Nevile, daughter of Sir John Nevile, the 14th of January in the 17th year of Henry the VIIIth. (A.D. 1526.) Forme of Cury, p. 174.]

[Footnote 13: Wardens are baking pears; costards, apples.]

[Footnote 14: I do not suppose that each guest retired to his own bed-room, but to the general withdrawing-room,--possibly used as a general bed-room also, when the Hall had ceased to be it. “The camera usually contained a bed, and the ordinary furniture of a bed-chamber; but it must be remembered that it still answered the purpose of a parlour or sitting-room, the bed being covered over during the daytime with a handsome coverlid, as is still the custom in France & other foreign countries to this day.” --Domestic Architecture, iii. 94-5.]

[Footnote 15: See Ioncate in Index, and Russell, l. 82.]

[Footnote 16: See Russell, l. 75, and, for wines, l. 117, and notes p. 86-91.]

[Footnote 17: There must be some omission here. See Russell, l. 409, and W. de Worde, pp. 161, 163.]

[Footnote 18: See Russell, l. 403. Wynkyn de Worde, p. 161, directs the swan to be carved like the goose is, on p. 163.]

[Footnote 19: See Russell, l. 427-32; Wynkyn de Worde, p. 162. Rere is cut off.]

[Footnote 20: that is, the crane.]

[Footnote 21: See Russell, l. 431 and note; W. de Worde, p. 159, l. 5; p. 162.]

[Footnote 22: Russell, l. 422; Wynkyn de Worde, p. 162, p. 164, l. 20.]

[Footnote 23: Borage is a favourite flavouring for cups and other drinks.]

[Footnote 24: Russell, l. 421; Wynkyn de Worde, p. 162.]

[Footnote 25: Russell, l. 421; Wynkyn de Worde, p. 162.]

[Footnote 26: Fr. aile, wing; but ailer, to give wings unto. Cotgrave.]

[Footnote 27: Russell, l. 397, l. 417; W. de Worde, p. 161.]

[Footnote 28: Russell, l. 437; W. de Worde, p. 162.]

[Footnote 29: Russell, l. 417; Wynkyn de Worde, pp. 161, 164.]

[Footnote 30: See the carol from the Porkington MS., “The Boris hede furste,” in Reliq. Ant. vol. ii., and above, p. 264*, and p. 388.]

[Footnote 31: hedged or edged.]

[Footnote 32: The verse is written as prose.]

[Footnote 33: on]

[Footnote 34: Here is the Recipe in Household Ordinances, &c., p. 455, for “Viande Riall for xl. Mess:”

Take a galone of vernage, and sethe hit into iij. quartes, and take a pynte therto, and two pounde of sugre, ii lb. of chardekoynes [quinces? ‘Quynce, a frute, pomme de quoyn,’ Palsgrave], a pounde of paste-roiale, and let hit sethe untyl a galone of vernage. Take the yolkes of 60 eyren, and bete hom togeder, and drawe hom thurgh a straynour, and in the settynge doune of the fyre putte the ȝolkes therto, and a pynte of water of ewrose, and a quartrone of pouder of gynger, and dresse hit in dysshes plate, and take a barre of golde foyle, and another of sylver foyle, and laye hom on Seint Andrews crosse wyse above the potage; and then take sugre plate or gynger plate, or paste royale, and kutte hom of losenges, and plante hom in the voide places betweene the barres: and serve hit forthe.]

[Footnote 35: Leyse Damask. Leland, Coll. iv. p. 226; Leche Damaske, ibid. vi. p. 5; in Forme of Cury, p. 141.]

[Footnote 36: ? Fr. seoir, to sit.]

[Footnote 37: Written as prose, which it is.]

[Footnote 38: ? welkis.]

[Footnote 39: Roches or Loches in Egurdouce. H. Ord. p. 469.]

[Footnote 40: See the Recipe for it, p. 32, note 2; and in Household Ordinances, p. 450.]

[Footnote 41: flaunes ? see p. 173; or chese-freynes for cheese-cakes.]

[Footnote 42: Were the cheese and cake meant as a symbol of the Groaning Cake & Cheese (so called in allusion to the mother’s complaints at her delivery) mentioned by Brand, Pop. Ant. ii. 44, ed. 1841, or was the cake the wedding-cake?]

[Footnote 43: ? must get a baby: or is ye = I?]

[Footnote 44: sheep.]

* * * * * * * * *

Suffer, & hold your tongue.

[Balliol MS. 354, ffl ij Cxv, or leaf 231.]

[Transcriber’s Note:

This selection contains two unusual characters:

--paired final “l” joined by a tilde-like line, shown here as łł because the more accurate form l͠l is likely to display incorrectly or not at all --final “m” with a round flourish, shown here as m̑ although the actual curve is much larger]

On the subject of this song, compare, among many others, “Whate-ever thow sey, avyse thee welle,” above, p. 244; “I hold hym wyse and wel i-tauȝt, Can ber an horn and blow it nauȝt,” in the Percy Society’s Songs and Carols, p. 23. Lydgate’s “Lyke thyn Audience, so vttyr thy Langage,” in my Polit. Rel. & Love Poems, p. 25; &c.

he is wise, so most I goo, that cañ be mery, & suffer woo.

Be mery, & suffer, as I thé vise. wher-eu{er} thow sytt or rise, be wełł ware whom̑ thow dispise. thou shalt kysse who is thy ffoo. he is wise, so most I goo, that cañ be mery, & suffer woo.

Beware to whom̑ {tho}u spek{e} thy wiłł, ffor thy speche may greve thé yłł; here & see, & goo than stiłł; but wełł is he that can do soo. he is wise, so most I goo, that cañ be mery, & suffer woo.

Many a ma{n} holdyth hy{m} so stowght, what-so-eu{er} he thynk{e}, he seyth it owt; but if he loke wełł a-bowt, his tonge may be his most ffoo. he is wise, so most I goo, that cañ be mery, & suffer woo.

Be mery now, is ałł my songe; {the} wise ma{n} tawght both old & yonge, ‘who ca{n} suffer & hold his tonge, he may be mery, & no-thyng woo.’ he is wise, so most I goo, that cañ be mery, & suffer woo.

Yff any mañ displese thé owght, Suffer w{i}t{h} a mery thowght, let care away, & greve {the}e nowght, & shake thy lappe, & lat it go. he is wise, so most I goo, that cañ be mery, & suffer woo. Explicit.

* * * * * * * * *

The Houshold Stuff occupied at the Lord Mayor’s Feast, a.d. 1505.

[Balliol MS. 354, ffl C iii. All the final ll’s are crossed in the MS.]

here ffolowith suche howshold stuff as must ned{is} be ocupied at {th}e mayres fest yerely kepte at {th}e yelde hall.

[Sidenote: nap{er}y]

ffirst, v diap{er} table clothes // iiij Cowchers[1] of playñ clothe // iiij longe towell{is} of dyap{er} // Ite{m} x doz napkyns / It{em} ij doz Ewry towell{is}. It{em} viij shet{is} for coberde clothes // It{em} a doz cou{er}-payns[2] ffor wafere.

¶ Receyte for ypocras.

¶ Item Cynamo{n} x ll / Gyng{er} iiij ll / Grayns j ll / Sug{er} iiij ll //

¶ Butlers towell{is}.

¶ xxxvj butlers towell{is}, {th}e length of a towell an ell {& a half}[3] // & q{uar}t{er} brode / {tha}t is, iiij towell{is} of an ell {& a half},[3] of ell brode clothe.

¶ ffor {th}e mayres offessers.

¶ ffirst ffor sewers & carwers / iiij towell{is} of fyne clothe, ij ell{is} longe, & half a yarde brode, {summa} iiij ell{is}.

[Sidenote: ffl C iij back]

ffor drawers of ale & wyne.

viij apurns, s{u}m{ma} viij ell{is} ¶ It{em} x portpayns to bere in brede/ ¶ s{um}ma xxxviij ell{is}.

¶ wyne.

Rede wyne, a tonne / Claret wyne, a pipe; whit wyne, a hogg{is}hede / ypocras xl. galons.

¶ Brede.

viij quarters of chet brede / In ma{n}chettis vij^s[4] In tre{n}char brede viij^s / In ob[5] brede iiij; It{e}m in wafers ix^xx messe[6] / & {th}e waferer must brynge Cou{er}payns for to s{er}ue owt his wafers.

¶ Ale pott{is} & Tappis.

xxviij barrell{is} ale / Ertheñ pott{is} for wyne & ale lx doz // pychars xij doz / ij doz stenys[7] It{em} viij C assheñ cuppis / iiij doz tappis.

¶ plate.

It{e}m iiij doz stondyng Cuppis / xxiiij doz boll{is}

It{em} v doz salt{is}: xl doz spones / ij doz gilt sponys / xviij basons w{i}t{h} ewers / a payy{er} of gilt basons // xx silu{er} pott{is}.

Explic{i}t {th}e butlers charge {tha}t he must spek{e} ffor.

pewt{er} at the feste

ffirst i{n} platters gret & small xij^xx x doze{n}[8] It{e}m dyshis gret & small--xij^xx x doz{en}[8] It{em} i{n} saws{er}s gret & small xij^xx x doz{en}[8] It{em} i{n} chargers gret & small x doz{en}

At {th}e gyvyng vp of {th}e verder of {th}e wardmot Inquest{is} aft{er} xij^th day.

In dishis xx doz{en} // In plat{er}s x doz{en} // In saws{er}s iij doz{en} // In chargers j doz{en}

ffor the wacche at mydsomer

In platt{er}s xij doz{en} // In dyshes xxiiij doz{en}

all this was i_n th_e tyme of Iohñ wyngar, mayre of london.

for {th}e hire viij^d {th}e garnyshe of pew{ter}

Lord Mayor Whyngar was Richard Hill’s master. On ffl C lxxvj of the MS. is the entry, “Iste liber p{er}tineth Rycardo Hill, s{er}uant w{i}t{h} M{aster} Wyng{er} ald{er}ma{n} of londo{n}.”

At the back of ffl ijC xx of the MS., in the list of Mayres & Sheryff{is}, is this entry:

[1]505 Johñ Wyngar Roger Acheley } Will{ia}m brown } A^o xx^o (Kyng Henry the vij^th).

[Footnote 1: Cp. Russell, l. 187, p. 13.]

[Footnote 2: See Russell’s portpayne, l. 262, p. 17.]

[Footnote 3: MS. ell d.]

[Footnote 4: I suppose this and the following s’es to mean shillings.]

[Footnote 5: ob bred is ha’penny bread. On ffl C xviij of the MS. is

The Assise of Bred with-in London.

The q{uar}t{er} whet at iij^s // aft{er} v^s.

The fferdyng whit loff coket / xvij oz & d [=½] & ob weight[*] The ob [ha’penny] whit loff xxxv vnc{is} & j d weight The q^a[†] symnell xv oz ij d ob in weight The ob whet loff lij oz d. & j d ob weight The peny whet loff Cv oz d & q{uar}t{er} & ob weight The ob lof of all graynes lxx oz & ij d weight]

[Footnote 5*: Half a pennyweight.]

[Footnote 5†: ? quadranta, farthing.]

[Footnote 6: ix ^xx = 9 × 20, = 180. messe may be in effe: the long s’es are crossed like f’s.]

[Footnote 7: Stean, a stone vessel. ‘A great pot or stean,’ Hollyband’s Dictionarie, 1593. Halliwell.]

[Footnote 8: ? (12 × 20 + 10)12 = 3000.]

* * * * * * * * *

The ordre of goyng or sittyng.[1]

[Balliol MS. 354, ffl C lxxxxi, or leaf 203, back.]

A pope hath no pere[A] An emprowr{e} A-lone A kyng A-lone An high cardynall A p{ri}nce, A kyng{is} son A duk{e} of blod royall A busshop A markes An erle A vycownt A legate A baroñ An abbot mytered the ij cheff Iugys {th}e mayre of londoñ {th}e chif baroñ of {th}e cheker // An Abbot w{i}t{h}out myt{er} A knyght A pryour{e} A deañe An Arche-dekoñ {th}e M{aste}r of {th}e rollis {th}e vnder Iugis {th}e vnd{er} barons of {th}e cheker the mayre of caleis A p{ro}vyncyall A doct{ur} of diuinite A p{ro}thonotory ys boue[B] the popes colectour[C] A doct{ur} of both lawes A s{er}geant of lawe the M{aste}rs of cha{n}nsery A p{er}soñ of Chyrche A seculer prest A marchañt A gentylmañ An Artificer A yema{n} of good name

[Textnotes: A: This is struck through with a heavy black-line. B: Last letter blotched. C: Struck through with several thin lines.]

[Footnote 1: Compare with Russell, p. 70-71, and Wynkyn de Worde, p. 170-1. It differs little from them.]

* * * * * * * * *

Latin Graces.

(From the Balliol MS. 354, leaf 2.)

[Transcriber’s Note:

Large boldface initials are marked with a double ++ before the letter. Sidenotes are grouped after each paragraph; where a paragraph is long, individual sidenotes are marked [a], [b] ... Aside from sidenotes and footnotes and their markers, bracketed text is in the original.]

[“These graces are the usual ones still said in all colleges and religious communities abroad, and are for some part those given at the end of each of the four volumes into which our Roman Breviaries for the year are divided. As a youth, while studying at Rome, I used to hear them in our hall; and, knowing them by heart, never found them too long.” --Daniel Rock, D.D.]

The grace {tha}t shuld be said affore mete & aft{er} mete / ałł the tymes in the yere.

[Sidenote: A general Grace.]

Benedicite; do{mi}n{u}s. Oculi o{mn}i{u}m i{n} te spera{n}t, domine / et tu das esca{m} illor{um} i{n} tempore oportuno. Aperis tu manu{m} tua{m} / & Imples omne A{n}i{m}al b{e}n{e}dicc{i}o{n}e.

[Sidenote: The eyes of all wait upon thee, O Lord.]

++Gloria p{a}tri & filio: & sp{irit}ui s{an}cto. Sicut erat i{n} pri{n}cipio, & nu{n}c, et se{m}p{er}: & i{n} secula s{e}c{u}lor{um}. Ame{n}. kyrieleyson, {christ}eleyson, kyrieleyson: pat{er} n{oste}r. Et ne nos: Sed libera nos: Oremus.

[Sidenote: Glory be to the Father, &c. Lord, have mercy upon us.]

++B{e}n{e}dic, domine, nos, & dona tua que de tua largitate sum{us} sumpturi / per / ++Iube d{omi}ne b{e}n{e}dicere.

[Sidenote: Lord, bless us.]

++Mense celest{is} p{ar}ticipes faciat nos Rex et{er}ne glorie / Ame{n} / ++Deus caritas e{st}: & q{u}i manet in aritate, i{n} deo manet, & deus i{n} eo: Sit de{us} in nobis, & nos maneam{us} in ipso. Amen.

[Sidenote: Make us partakers of the heavenly table.]

post pra{n}diu{m}.

[Sidenote: Grace after Dinner.]

++Deus pacis & dileccio{n}is maneat se{m}p{er} nobiscu{m}: Tu aut{em}, d{omi}ne, miserere n{ost}ri: Deo gr{aci}as / ++Confiteant{u}r t{ib}i, d{omi}ne, o{mn}ia tua. Et s{an}cti tui b{e}n{e}dica{n}t tibi / Glo{r}ia: ++Agim{us} t{ib}i gr{aci}as, o{mn}ipote{n}s de{us}, p{ro} vniu{er}sis b{e}n{e}ficijs tuis. Qui viuis & regnas de{us}: P{er} o{mn}ia secula seculor{um}: Amen.

[Sidenote: May the God of peace be with us! We thank thee, O Lord, for thy benefits.]

++Laudate d{omi}n{u}m, o{mn}es ge{n}tes: laudate eu{m}, o{mn}es populi. Q{uonia}m co{n}firmata est sup{er} nos mi{sericordi}a eius: & veritas d{omi}ni manet i{n} et{er}nu{m}. Gloria p{at}ri: Sicut erat: kyrieleyson, {christ}eleyso{n}, kirieleyson / ++P{ate}r {nost}er / Et ne nos. S{ed} libera.

[Sidenote: Lord, have mercy upon us! Christ, have mercy upon us!]

++Disp{er}sit, dedit pauperibus: ++Iusticia eius manet i{n} seculu{m} s{e}c{u}li: [a] ++B{e}n{e}dica{m} d{omi}n{u}m i{n} o{mn}i te{m}pore: Se{m}per laus ei{us} i{n} ore meo: ++In d{omi}no laudabitur a{n}i{m}a mea: Audiant ma{n}sueti, & letent{u}r: ++Magnificate d{omi}n{u}m mecu{m}. Et exaltem{us}[D] nome{n} ei{us} i{n} id ip{su}m: [b] ++Sit nomen d{omi}ni b{e}n{e}dictu{m}: Ex hoc nu{n}c & vsq{ue} i{n} s{e}c{u}l{u}m: Oremus: ++Retribuere dignare, d{omi}ne deus, o{mn}ib{us} nobis bona ffacientib{us} p{ro}pt{er} nome{n} sanct{u}m, tuu{m}, vita{m} et{er}nam: Amen: B{e}n{e}dicamus d{omi}no: Deo gra{cia}s. [c] ++Aue regina celor{um}, mat{er} reg{is} angelor{um}: [d] O maria, flos v{er}ginu{m}, velut rosa vel liliu{m}, fu{n}de p{re}ces ad filiu{m} p{ro} salute fideliu{m}. Aue maria. ++Merit{is} & p{re}cib{us} sue pie matris, b{e}n{e}dicat nos fili{us} dei p{at}ris / Ame{n}.

[Sidenote: [a] I will bless the Lord alway. [b] May the name of the Lord be blessed for ever! [c] Hail, Queen of Heaven, [d] flower of virgins! pray thy Son to save the faithful!]

[Textnote D: MS. exultem{us}.]

On ffisshe days.

[Sidenote: Grace on Fish-Days.]

++B{e}n{e}dicite; d{omi}n{u}s. [a] Ede{n}t pauperes, & saturabu{n}t{u}r: et laudabu{n}t d{omi}num q{u}i requiru{n}t eu{m}; viue{n}t corda eor{um} in s{e}c{u}l{u}m s{e}c{u}li: [b] Gl{or}ia p{at}ri. Sicut erat &c. kyrieleyson. {christ}eleyson / kyrieleyson / p{at}er n{ost}er. Et ne nos: S{ed} libera: Orem{us}: ++Benedic d{omi}ne: ++Iube d{omi}ne: ++Cibo sp{irit}ualis alimonie reficiat nos rex eterne glorie / Ame{n}. [c] ++Gracia d{omi}ni nostri Ih{es}u {christ}i, & caritas dei, & co{m}municacio s{an}cti sp{irit}us [d] sit semp{er} cu{m} o{mn}ib{us} nobis. Ame{n} / [e] & in lent leve / Gr{aci}a d{omi}ni // & say // [f] ++Frange esurienti pane{m} tuu{m}, & egenos vagosq{u}e induc i{n} domu{m} tua{m}: cu{m} videris nudu{m} operi eu{m}. [et c]arne{m} tua{m} ne despexeris: ait d{omi}nus o{mni}pote[ns].

[Sidenote: [a] The poor shall eat and be satisfied. [b] Glory be to the Father, &c. [c] The grace of our Lord Jesus Christ [d] be with us all. [e] In Lent. [f] Break thy bread to the hungry, and take the wanderer to thy home.]

Grace aft{er} dyner{e}.

[Sidenote: Grace after Dinner.]

++Deus paci[s &c. Memori]a{m}[E] fecit mirabiliu{m} suoru{m} misericors & [miserator d{omi}n{u}]s; esca{m} dedit time{n}tib{us} se. Gloria. Sic[ut erat, &c.]

[Textnote E: Only half the ã is left.]

[Sidenote: Four Short Graces.]

Short g{r}ace affore dyn{er}.

[Sidenote: 1. Before Dinner.]

++B{e}n{e}dicite; d{omi}n{u}[s].[F] .... Apponenda b{e}n{e}dicat dei dextera. [In nomine patris &] filii & sp{irit}us s{anc}ti / ame{n}.

[Textnote F: An inch of the MS. broken away.]

[Sidenote: [leaf 2, back.]]

Shorte grace aft{er} dyn{er} / & aft{er} sop{er} / bothe.

[Sidenote: 2. After Meals.]

++Pro tali co{n}uiuio b{e}n{e}dicam{us} d{omi}no: Deo gr{aci}as. ++Mat{er}, ora filiu{m} vt post hoc exiliu{m} nobis donet gaudiu{m} sine fine. ++Aue maria: / Oremus. Meritis & p{re}cibus.

[Sidenote: Bless the Lord for this meal. Mary, pray for us!]

Grace affore sop{er}.

[Sidenote: 3. Before Supper.]

++Benedicite[G]; d{omi}n{u}s: Cena{m} sa{n}ctificet q{u}i nobis o{mn}ia prebet: In no{m}i{n}e p{at}ris.

[Sidenote: Giver of all, sanctify this supper.]

[Textnote G: MS. Benedictus, altered to Benedicite.]

¶ Grace aft{er} soper.

[Sidenote: 4. After Supper.]

++Benedict{u}s deus in donis suis: Et s{an}ctus in o{mn}ib{us} operib{us} suis / ++Adiutoriu{m} n{ost}r{u}m i{n} no{m}i{n}e d{omi}ni: Qui fecit celu{m} et t{er}ra{m}. Sit nome{n} d{omi}ni b{e}n{e}dictu{m} / Ex hoc nu{n}c, et vsq{ue} in s{e}c{u}l{u}m / Oremus: Meritis et p{re}cib{us} sue pie matris b{e}n{e}dicat nos fili{us} dei patris.

[Sidenote: The Lord is holy in all his works. Blessed be the name of the Lord.]

¶ ++In vigilia pasche.

[Sidenote: On Easter-Eve.]

++B{e}n{e}dicite; d{omi}n{u}s. ++Edent pauperes &c. ++Glo{r}ia p{at}ri, Sicut erat: kirieleyson. {christ}eleyson. kyrieleyson. P{ate}r n{oste}r: Et ne nos. Set libera. Orem{us} / Benedic d{omi}ne: ++Iube d{omi}ne b{e}n{e}dicere / ++Cibo sp{irit}ualis alimonie & c{etera} / leccio / Si co{n}surrexist{is} cu{m} {christo}, que sursu{m} su{n}t, querite vbi {christu}s est in dextera dei sedens.

[Sidenote: Christ, have mercy upon us! Seek those things that are above.]

post prandiu{m}.

[Sidenote: Grace after Dinner.]

[a] ++Deus pacis & dileccionis: ++Memoria{m} fecit / Glo{r}ia p{at}ri Sicut erat; [b] ++Agimus t{ib}i gracias. ++Laudate d{omin}um o{mn}es gentes: Q{uonia}m co{n}firma[ta]: Glo{r}ia p{at}ri: Sicut erat. D{omi}n{u}s vobiscu{m}: Et cu{m} sp{irit}u tuo. Orem{us} / [c] Sp{iritu}m in nobis, d{omi}ne, tue caritat{is} infu{n}de, vt quos sacrame{n}t{is} paschalib{us} saciasti: tua facias pietate co{n}cordes // [d] Per eu{n}dem d{omin}um n{ost}r{u}m ih{esu}m {christu}m, filiu{m} tuu{m}: q{u}i tecu{m} viuit & regnat i{n} vnitate eiusdem sp{irit}uss{an}cti, deus / p{er} o{mn}ia s{e}c{u}la seculor{um}. Ame{n}.

[Sidenote: [a] God of Peace, [b] We give thee thanks, O Lord. [c] Pour into us thy Spirit, through Jesus Christ our Lord.]

¶ ++In die pasche.

[Sidenote: On Easter-Day.]

++B{e}n{e}dicite. d{omi}n{us}. [a] Hec dies qua{m} fecit d{omi}n{us}, exultem{us} & letemur in ea. Glo{r}ia p{at}ri. Sicut: kirieleyso{n}. {christ}eleyson. kyrieleyson: P{ate}r n{oste}r / Et ne / Orem{us}. [b] B{e}n{e}dic d{omi}ne: ++Iube d{omi}ne b{e}n{e}dicere / ++Mense celest{is} ++Expurgate vetus ferme{n}tum[H] vt sitis noua co{n}sp{er}sio, sicut estis asimi: [c] Eteni{m} pascha n{ost}r{u}m i{m}molatus est {christu}s, itaq{ue} epulemur in domino.

[Sidenote: [a] This is the day which the Lord hath made: Let us rejoice and be glad in it. [b] Bless us, O Lord! [c] Our passover is slain, even Christ.]

[Textnote H: MS. serme{n}tum.]

¶ post pra{n}diu{m}.

[Sidenote: After Dinner.]

++Qui dat esca{m} o{mn}i carni, co{n}fitemini deo celi. ++Tu aute{m}: ++Laudate d{omin}um. Q{uonia}m co{n}firmata / Glo{r}ia p{at}ri. ++In resurreccione tua, {christ}e. Celi & t{er}ra lete{n}t{u}r / all{elui}a. Orem{us}. Spiritu{m} in nobis &c{etera}. ++P{er} eu{n}de{m}: ++In vnitate eiusde{m}. B{e}n{e}dicam{us} domino, deo gracias / ¶ Eode{m} modo dicit{u}r p{er} tota{m} ebdomad{am}. ++Retribuere.

[Sidenote: Of thy resurrection, Christ, the heavens and the earth are glad. Thanks be to God!]

Ante cenam.

[Sidenote: Before Supper.]

B{e}n{e}dicite. d{omi}n{us}. cena{m} s{an}ctificet q{u}i nobis o{mn}ia p{re}bet / ++In no{m}i{n}e p{at}ris & filii & sp{irit}uss{an}cti: Ame{n}.

¶ post cenam.

[Sidenote: After Supper.]

++Hec dies / : / v{er}s{us}. ++In resurreccione tua, {christ}e / Celi & t{er}ra letent{u}r. all{elui}a. D{omi}n{us} vobiscu{m}: Et cu{m} sp{irit}u tuo. Sp{iritu}m in nobis: B{e}n{e}dicamus d{omi}no: Deo gr{aci}as.

[Sidenote: This is the day, &c. Hallelujah. Let us bless the Lord!]

Explicit.

Having thus given the Graces as they stand in the Manuscript, I add the scheme of them which Mr Bradshaw has had the kindness to draw out. He says, “Here is a case in which nothing but parallel arrangement can afford a clue to the apparent confusion. The people who used these services were so thoroughly accustomed to them, that a word or two was enough to remind them of what was to follow--sometimes a whole series of prayers, or verses and responds, or suffrages. If your object is to give people of the present day an idea of the meaning of these things, it is almost useless to print them straight as they are in the MS. Even as I have written them out, inserting nothing whatever except the names of the speakers in a bracket, you will perhaps not catch much of the thread. You may remember that at Trinity even now it takes two people to say what is substantially the same Grace as this.”

[Transcriber’s Note:

The following section was printed in columns on five sets of facing pages, labeled 1.1, 1.2... In this e-text the four versions are interlocked, distinguished by different indentations; notations such as [[1.2, 1.3, 1.4 same]] in double brackets mean that the remaining columns contain the same text. The designation [blank] and the sets of four dots .... are in the original text. There are no numbered footnotes.]

THE GRACE THAT SHULD BE SAID AFFORE METE AND AFTER METE ALL THE TYMES IN THE YERE. 1.1

ON FISSHE DAYS. 1.2

IN VIGILIA PASCHE. 1.3

IN DIE PASCHE. 1.4

(Sacerdos) Benedicite.

(Resp.) Dominus.

[[1.2, 1.3, 1.4 same]]

(Psalm) Oculi omnium in te sperant, domine: et tu das escam illorum in tempore oportuno.

Aperis tu manum tuam: et imples omne animal benediccione.

(Psalm) Edent pauperes, et saturabuntur, et laudabunt dominum qui requirunt eum: vivent corda eorum in seculum seculi.

(Psalm) Edent pauperes ....

(Psalm) Hec dies quam fecit dominus: exultemus et letemur in ea.

Gloria patri et filio: et spiritui sancto. Sicut erat in principio, et nunc, et semper: in secula seculorum. Amen. Kyrieleyson. Christeleyson. Kyrieleyson. Pater noster .... [i.e. the Lord’s prayer.]

[[1.2, 1.3, 1.4 same]]

(Sacerdos) Et ne nos [inducas in tentationem.]

(Resp.) Sed libera nos [a malo.]

[[1.2, 1.3, 1.4 same]]

(Sacerdos) Oremus. Benedic, domine, nos, et dona tua que de tua largitate sumus sumpturi. Per [christum dominum nostrum.]

[Resp. Amen.]

[[1.2, 1.3, 1.4 same]]

(Lector) Iube domine benedicere.

[[1.2, 1.3, 1.4 same]]

(Sacerdos) Mense celestis participes faciat nos rex eterne glorie. Amen.

(Sacerdos) Cibo spiritualis alimonie reficiat nos rex eterne glorie. Amen.

(Sacerdos) Cibo spiritualis alimonie, &c.

(Sacerdos) Mense celestis ....

(Lectio) Deus caritas est, et qui manet in caritate, in deo manet, et deus in eo. Sit deus in nobis, et nos maneamus in ipso.

(Resp.) Amen.

[*](Lectio) Gracia domini nostri ihesu christi, et caritas dei, et communicatio sancti spiritus, sit semper cum omnibus nobis.

(Resp.) Amen.

(Leccio) Si consurrexistis cum christo, que sursum sunt querite, ubi christus est in dextera dei sedens.

[Resp. Amen.]

(Lectio) Expurgate vetus fermentum, ut sitis nova conspersio sicut estis asimi: etenim pascha nostrum immolatus est christus. Itaque epulemur in domino.

[Resp. Amen.]

[Footnote *: And in lent leve ‘Gracia Domini,’ and say: (Lectio) Frange esurienti panem tuum, et egenos vagosque induc in domum tuam; cum videris nudum, operi eum, et carnem tuam ne despexeris. Ait dominus omnipotens. [Resp. Amen.]]

POST PRANDIUM. 2.1

[On Fish Days.] GRACE AFTER-DYNER. 2.2

[On Easter Eve.] POST PRANDIUM. 2.3

[On Easter Day.] POST PRANDIUM. 2.4

(Sacerdos) Deus pacis et dileccionis maneat semper nobiscum. Tu autem domine, miserere nostri.

(Resp.) Deo gracias.

(Sacerdos) Deus pacis ....

(Sacerdos) Deus pacis et dileccionis....

(Sacerdos) Qui dat escam omni carni: confitemini deo celi. Tu autem ....

[Resp. Deo gracias.]

(Psalm) Confiteantur tibi, domine, omnia tua: et sancti tui benedicant tibi.

Gloria [patri] ....

(Psalm) [Memoriam] fecit mirabilium suorum misericors, et miserator dominus: escam dedit timentibus se.

Gloria .... Sic[ut erat .... (an inch of the MS. broken away.) ....]

(Psalm) Memoriam fecit....

Gloria.... Sicut erat....

....

(Capitulum) Agimus tibi gracias, omnipotens deus, pro universis beneficiis tuis, qui vivis et regnas deus per omnia secula seculorum. amen.

(Capitulum) Agimus tibi gracias ....

....

(Psalm) Laudate dominum omnes gentes: laudate eum omnes populi.

Quoniam confirmata est super nos misericordia ejus: et veritas domini manet in eternum.

[[1.3, 1.4 same]]

Gloria patri .... Sicut erat .... Kyrieleyson. Christeleyson. Kyrieleyson. Pater noster ....

[[1.3, 1.4 same]]

(Sacerdos) Et ne nos ....

(Resp.) Sed libera ....

....

....

(Sacerdos) Dispersit, dedit pauperibus:

(Resp.) Iustitia ejus manet in seculum seculi.

....

(Sacerdos) In resurrectione tua, Christe:

(Resp.) Celi et terra letentur. alleluia.

(Sacerdos) Benedicam dominum in omni tempore:

(Resp.) Semper laus ejus in ore meo.

(Sacerdos) In domino laudabitur anima mea:

(Resp.) Audiant mansueti, et letentur.

(Sacerdos) Magnificate dominum mecum:

(Resp.) Et exaltemus nomen ejus in id ipsum.

[After Dinner.] 3.1

[On Fish Days.] 3.2

[On Easter Eve.] 3.3

[On Easter Day.] 3.4

(Sacerdos) Sit nomen domini benedictum:

(Resp.) Ex hoc nunc, et usque in seculum.

[Blank.]

....

(Sacerdos) Dominus vobiscum:

(Resp.) Et cum spiritu tuo.

(Sacerdos) Oremus. Retribuere dignare, domine deus, omnibus nobis bona facientibus, propter nomen sanctum tuum, vitam eternam. amen.

(Sacerdos) Oremus. Spiritum in nobis, domine, tue caritatis infunde, ut quos sacramentis paschalibus saciasti, tua facias pietate concordes. Per eundem dominum nostrum ihesum christum, filium tuum, qui tecum vivit et regnat in unitate ejusdem spiritus sancti, deus per omnia secula seculorum. amen.

(Sacerdos) Oremus. Spiritum in nobis, &c. Per eundem &c., in unitate....

(Sacerdos) Benedicamus domino:

(Resp.) Deo gracias.

....

(Sacerdos) Benedicamus domino:

(Resp.) Deo gracias.

Et eodem modo dicitur per totam ebdomadam.

Retribuere....

(Antiphona de sancta maria.) Ave regina celorum Mater regis angelorum O maria flos verginum Velut rosa vel lilium Funde preces ad filium Pro salute fidelium.

(Vers.) Ave Maria....

(Oratio) Meritis et precibus sue pie matris, benedicat nos filius dei patris. amen.

....

SHORT GRACE AFFORE DYNER. 4.1

[On Fish Days.] 4.2

[On Easter Eve.] 4.3

[On Easter Day.] 4.4

(Sacerdos) Benedicite.

(Resp.) Dominus.

[Blank.]

[Blank.]

[Blank.]

(Sacerdos) .... apponenda benedicat dei dextera .... [In nomine patris et] filii et spiritus sancti. amen.

SHORTE GRACE AFTER DYNER & AFTER SOPER BOTHE.

(Sacerdos) Pro tali convivio benedicamus domino.

(Resp.) Deo gracias.

(Antiphona de sancta maria)

Mater ora filium Ut post hoc exilium Nobis donet gaudium Sine fine.

(Vers.) Ave Maria ....

(Sacerdos) Oremus Meritis et precibus....

GRACE AFFORE SOPER. 5.1

[On Fish Days.] 5.2

[On Easter Eve.] 5.3

[On Easter Day.] ANTE CENAM. 5.4

(Sacerdos) Benedicite.

(Resp.) Dominus.

[Blank.]

[Blank.]

(Sacerdos) Benedicite.

(Resp.) Dominus.

(Sacerdos) Cenam sanctificet qui nobis omnia prebet. In nomine patris ....

(Sacerdos) Cenam sanctificet qui nobis omnia prebet. In nomine patris, et filii, et spiritus sancti. amen.

GRACE AFTER SOPER.

POST CENAM.

(Sacerdos) Hec dies ....

(Sacerdos) Benedictus deus in donis suis:

(Resp.) Et sanctus in omnibus operibus suis.

(Sacerdos) In resurrectione tua, christe:

(Resp.) Celi et terra letentur. alleluia.

(Sacerdos) Adjutorium nostrum in nomine domini:

(Resp.) Qui fecit celum et terram.

(Sacerdos) Sit nomen domini benedictum:

(Resp.) Ex hoc nunc et usque in seculum.

....

(Sacerdos) Dominus vobiscum:

(Resp.) Et cum spiritu tuo.

(Sacerdos) Oremus. Meritis et precibus sue pie matris, benedicat nos filius dei patris.

(Sacerdos.) Spiritum in nobis....

(Sacerdos) Benedicamus domino:

(Resp.) Deo gracias.

EXPLICIT.

SCHEME OF THE LATIN GRACES.

Common Fast Easter Easter Days. Days. Eve. Day. +-------+-------+--------+---------+ Before | 1.1| 1.2| 1.3| 1.4| Before dinner | A | D | H | L | dinner | | | | | +-------+-------+--------+---------+ | 2.1| 2.2| 2.3| 2.4| | B | E | I | M | { | | | | |} After { +-------+-------+--------+---------+} After dinner { | 3.1| 3.2| 3.3| 3.4|} dinner | C | blank | K | N | | | | | | +=======+=======+========+=========+ Short | 4.1| 4.2| 4.3| 4.4| Short Graces for Graces | F | blank | blank | blank | either dinner | | | | | or supper +=======+=======+========+=========+ Before | 5.1| 5.2| 5.3| 5.4| Before and after | G | blank | blank | O | and after supper | | | | | supper +-------+-------+--------+---------+ Common Fast Easter Easter Days. Days. Eve. Day.

The alphabetical order is that in which the matter is found written in the manuscript.

HENRY BRADSHAW.

* * * * * * * * *

Symon’s Lesson of Wysedome for all Maner Chyldryn.

[From MS. Bodl. 832, leaf 174.]

[Transcriber’s Note:

This selection was printed with long “s” (ſ).]

[The Rev. J. R. Lumby has kindly sent me the following amusing ‘lesson of wysedome’ to ‘all maner chyldryn’, signed Symon, which he found in the Bodleian. Mr G. Parker has read the proof with the MS. Lydgate sinned against most of its precepts. It makes the rod the great persuader to learning and gentleness.]

[Sidenote: Children, attend. You’d be better unborn than untaught.]

All man{er} chyldryn, ye lyſten & ler{e} A leſſon of wyſedome þ{a}t ys wryte her{e}! My chyld, y rede þ{e} be wys, and take hede of þ{i}s ryme! Old men yn p{ro}u{er}be ſayde by old tyme 4 ‘A chyld wer{e} bet{er} to be vnbor{e} Than to be vntaught, and ſo be lor{e}.’[1]

[Sidenote: You mustn’t have your own way always.]

The chyld þ{a}t hath hys wyll alway Shal thryve late, y thei[2] wel ſay, 8 And þ{er}-for eu{er}y gode ma{n}nys chyld That is to wanton and to wyld, Lerne wel this leſſon for ſ{er}tayn, That thou may be þ^e bet{er} man. 12 Chyld, y warne þ{e}e yn al wyſe

[Sidenote: Tell the truth, don’t be froward, hold up your head, take off your hood when you’re spoken to.]

That þu tel trowth & make no lyes. Chyld, be not froward, be not prowde, But hold vp þy hedde & ſpeke a-lowde; 16 And when eny man ſpekyth to the, Do of þy hode and bow thy kne,

[Sidenote: Wash your hands and face. Be courteous.]

And wayſch thy hand{es} & þy face, And be curteys yn eu{er}y place. 20 And wher{e} þ{o}u comyſt, w{i}t{h} gode chere In halle or bowr{e}, bydde “god be her{e}!”

[Sidenote: Don’t throw stones at dogs and hogs. Mock at no one. Don’t swear.]

Loke þ{o}u caſt to no ma{n}nes dogge, W{i}t{h} ſtaff ne ſtone at hors ne hogge; 24 Loke þ{a}t þ{o}u not ſcorne ne iape Noþ{er} w{i}t{h} man, maydyn, ne ape; Lete no ma{n} of þ{e}e make playnt; Swer{e} þ{o}u not by god noþ{er} by ſaynt. 28

[Sidenote: Eat what’s given you, and don’t ask for this and that.]

Loke þ{o}u be c{ur}teys ſtondyng at mete; And þ{a}t men ȝeuyth þ{e}e, þ{o}u take & ete; And loke that þ{o}u nother crye ne crave, And ſay “that and that wold y have;” 32 But ſtond þ{o}u ſtylle be-for{e} þ^e borde, And loke þ{o}u ſpeke no lowde worde.

[Sidenote: Honour your father and mother: kneel and ask their blessing. Keep your clothes clean.]

And, chyld, wyrſhep thy fad{er} and thy mod{er}, And loke þ{a}t þ{o}u greve noþ{er} on ne oþ{er}, 36 But eu{er} among þ{o}u ſhalt knele adowne, And aſke her{e} bleſſyng and her{e} beneſowne. And, chyld, kepe thy cl{o}þ{e}s fayr{e} & clene, And lete no fowle fylth on hem be ſene. 40

[Sidenote: Don’t go bird’s-nesting, or steal fruit, or throw stones at men’s windows, or play in church.]

Chyld, clem þ{o}u not ou{er} hows ne walle For no frute[3], brydd{es}, ne balle; And, chyld, caſt no ſtonys ou{er} men hows, Ne caſt no ſtonys at no glas wyndowys; 44 Ne make no crying, yapis, ne playes, In holy chyrche on holy dayes.

[Sidenote: Don’t chatter. Get home by daylight.]

And, chyld, y warne þ{e}e of anoþ{er} thynge, Kepe þ{e}e fro many word{es} and yangelyng. 48 And, chyld, whan þ{o}u goſt to play, Loke þ{o}u come home by lyght of day.

[Sidenote: Keep clear of fire and water, and the edges of wells and brooks.]

And, chyld, I warne the of a-noþ{er} mat{er}, Loke þ{o}u kepe þ{e}e wel fro fyr{e} and wat{er}; 52 And be war{e} and wyſe how þ{a}t þ{o}u lokys Ou{er} any brynk, welle, or brokys; And when þ{o}u ſtondyſt at any ſchate[4], By war{e} and wyſe þ{a}t þ{o}u cacche no ſtake, 56 For meny chyld w{i}t{h}-o{u}t drede Ys dede or dyſſeyuyd throw ywell hede.

[Sidenote: (leaf 175.)]

[Sidenote: Take care of your book, cap, and gloves, or you’ll be birched on your bare bottom.]

Chyld, kepe thy boke, cappe, and glouys, And al thyng þ{a}t þ{e}e behouys; 60 And but þ{o}u do, þ{o}u ſhat far{e} the wors, And þ{er}-to be bete on þe bar{e} ers.

[Sidenote: Don’t be a liar or thief, or make faces at any man.]

Chyld, be þ{o}u lyer noþ{er} no theffe; Be þ{o}u no mecher[5] for myſcheffe. 64 Chyld, make þ{o}u no mowys ne knakk{es} Be-for{e} no men, ne by-hynd her{e} bakk{es}, But be of fayr{e} ſemelaunt and co{n}tenaunce, For by fayr{e} man{er}ys men may þ{e}e a-vaunce. 68

[Sidenote: When you meet any one, lower your hood and wish ’em “god speed.”]

Chyld wha{n} þ{o}u goſt yn eny ſtrete, Iff þ{o}u eny gode man or woma{n} mete, Avale thy hode to hym or to her{e}, And bydde, “god ſpede dame or ſer{e}!” 72 And be they ſmalle or grete, This leſſon þ{a}t þ{o}u not for-gete,-- For hyt is ſemely to eu{er}y ma{n}nys chylde,--

[Sidenote: Be meek to clerks. Rise early, go to school, and learn fast if you want to be our bishop.]

And namely to clerk{es} to be meke & mylde. 76 And, chyld, ryſe by tyme and go to ſcole, And far{e} not as Wanton fole, And lerne as faſt as þ{o}u may and can, For owr{e} byſchop is an old man, 80 And þ{er}-for þ{o}u moſt lerne faſt Iff þ{o}u wolt be byſſhop when he is paſt. Chyld, y bydde þe on my bleſſyng That þ{o}u for-ȝete nat þ{i}s for no thyng, 84

[Sidenote: Attend to all these things, for a good child needs learning, and he who hates the child spares the rod.]

But þ{o}u loke, hold hyt wel on þy mynde, For þ^e beſt þu ſhalt hyt fynde; For, as þe wyſe man ſayth and p{re}uyth, A leve chyld, lor{e} he be-houyth; 88

[Sidenote: (leaf 175 b.)]

And as men ſayth þ{a}t ben leryd, He hatyth þ^e chyld þ{a}t ſparyth þ^e rodde; And as þe wyſe man ſayth yn his boke Off p{ro}u{er}bis and wyſedomes, ho wol loke, 92

[Sidenote: As a spur makes a horse go, so a rod makes a child learn and be mild.]

“As a ſharppe ſpor{e} makyth an hors to renne Vnd{er} a man that ſhold werre wynne, Ryȝt ſo a ȝerde may make a chyld To lerne welle hys leſſon, and to be myld.” 96 Lo, chyldryn, her{e} may ȝe al her{e} and ſe How al chyldryn chaſtyd ſhold be;

[Sidenote: So, children, do well, and you’ll not get a sound beating. May God keep you good!]

And þ{er}for, chylder{e}, loke þ{a}t ye do well, And no harde betyng ſhall ye be-falle: 100 Thys may ȝe al be ryght gode men. God g{ra}unt yow g{ra}ce ſo to p{re}ſ{er}ue yow.

Amen! ------ Symon. ------

[Footnote 1: Compare “Better vnfedde then vntaughte” in Seager’s Schoole of Vertue, above, p. 236, l. 725.]

[Footnote 2: thee]

[Footnote 3: Cp. Lydgate’s Tricks at School, Forewords, p. xliv.]

[Footnote 4: ? meaning. Skathie, a fence. Jamieson. Skaith, hurt, harm. Halliwell.]

[Footnote 5: A mychare seems to denote properly a sneaking thief. Way. Prompt., p. 336. Mychare, a covetous, sordid fellow. Jamieson. Fr. pleure-pain: m. A niggardlie wretch; a puling micher or miser. Cotgrave.]

* * * * * * * * *

The Birched School-Boy

of about 1500 A.D.

(From the Balliol MS. 354, ffl ij C xxx.)

[As old Symon talks of the rod (p. 383-4, ll. 62, 90), as Caxton in his Book of Curtesye promises his ‘lytyl John’ a breechless feast, or as the Oriel MS. reads it, a ‘byrchely’ one,[1] & as the Forewords have shown that young people did get floggings in olden time, it may be as well to give here the sketch of a boy flea-bitten, no doubt, with little bobs of hazel twigs, that Richard Hill has preserved for us. Boys of the present generation happily don’t know the sensation of unwelcome warmth that a sound flogging produced, and how after it one had to sit on the bottom of one’s spine on the edge of the hard form, in the position recommended at College for getting well forward in rowing. But they may rest assured that if their lot had fallen on a birching school, they’d have heartily joined the school-boy of 1500 in wishing his and their masters at the devil, even though they as truant boys had been ‘milking ducks, as their mothers bade them.’]

hay! hay! by this day! what avayleth it me thowgh I say nay?

[Sidenote: Learning is strange work; the birch twigs are so sharp.]

¶ I wold ffayñ be a clarke; but yet hit is a strange werke;[2] the byrchyñ twygg{is} be so sharpe, hit makith me haue a faynt harte. what avaylith it me thowgh I say nay?

[Sidenote: I’d sooner go 20 miles than go to school on Mondays.]

¶ On mo{n}day i{n} {th}e mornyng whañ I shall rise at vj. of the clok,[3] hyt is the gise to go to skole w{i}t{h}out a-vise I had lever go xx^ti myle twyse! what avaylith it me thowgh I say nay?

[Sidenote: My master asks where I’ve been. ‘Milking ducks,’ I tell him,]

¶ My master lokith as he were madde: “wher hast {tho}u be, thow sory ladde?” “Milked dukk{is}, my moder badde:” hit was no m{er}vayle thow I were sadde. what vaylith it me thowgh I say nay?

[Sidenote: and he gives me pepper for it.]

¶ My mast{er} pep{er}ed my ars w{i}t{h} well good spede: hit was worse thañ ffynkll sede; he wold not leve till it did blede. Myche sorow haue be for his dede! what vaylith it me thowgh I say nay?

[Sidenote: I only wish he was a hare, and my book a wild cat,]

¶ I wold my mast{er} were a watt[4] & my boke a wyld Catt, & a brase of grehownd{is} in his toppe: I wold be glade for to se that! what vayleth it me thowgh I say nay?

[Sidenote: and all his books dogs. Wouldn’t I blow my horn! Don’t I wish he was dead!]

¶ I wold my mast{er} were an hare, & all his bok{is} hownd{is} were, & I my self a Ioly hontere: to blowe my horñ I wold not spare! ffor if he were dede I wold not care. what vaylith me thowgh I say nay?

Explicit.

[Footnote 1: See Caxton’s Book of Curtesye, in the Society’s Extra Series, 1868.]

[Footnote 2: Compare the very curious song on the difficulty of learning singing, in Reliquiæ Antiquæ, i. 291, from Arundel MS. 292, leaf 71, back.]

[Footnote 3: See Rhodes, p. 72, l. 61; and Seager, p. 226, l. 58.]

[Footnote 4: a hare.]

* * * * * * * * *

The Song of the School Boy at Christmas.

[Printed also in Reliquiæ Antiquæ, i. 116, ‘From MS. Sloane, No. 1584, of the beginning of the sixteenth century, or latter part of the fifteenth, fol. 33^ro., written in Lincolnshire or Nottinghamshire, perhaps, to judge by the mention of persons and places, in the neighbourhood of Grantham or Newark.’ J. O. Halliwell.]

+Ante ffine{m}+ t{er}mini Baculus portamus, Caput hustiarii ffranger{e} debemus; Si p{re}ceptor nos petit quo debemus Ire, Breuiter respondem{us}, “no{n} est tibi scire.” O p{ro} nobilis docter, Now we youe pray, Vt velitis conceder{e} to gyff h{us} leff to play. Nunc p{ro}ponimus Ire, w{i}t{h}out any ney, Scolam dissolver{e}; I tell itt youe in fey, Sicut istud festum, merth-is for to make, Accipim{us} n{ost}ram diem, owr leve for to take. Post natale festu{m}, full sor shall we qwake, Qu{um} nos Revenim{us}, latens for to make. Ergo nos Rogamus, hartly and holle, Vt isto die possimus, to brek upe {th}e scole.

Non min{us} hic peccat q{u}i sens{um} condit in agro, Qua{m} qui doctrinam Claudet in ore suo.

* * * * * * * * *

The Boar’s Head.

[Balliol MS. 354, ffl ij C xij, or leaf 228.]

Caput Apri Refero, } fote[1] Resonens laudes do{mi}no. }

The boris hed In hond{is} I brynge with garlond{is} gay & byrd{is} syngynge; I p{ra}y you all helpe me to synge, Qui estis in conviuio.

The boris hede, I vnderstond, ys cheff{e} s{er}uyce in all this londe: wher-so-ever it may he fonde, Seruitur cu{m} sinapio.

The boris hede, I dare well say, anon after the xij^th day he taketh his leve & goth a-way, Exiuit tu{n}c de patria.

See other carols on the Boar’s Head, in Songs and Carols, Percy Soc., p. 42, 25; Ritson’s Ancient Songs; Sandys’s Carols, and Christmastide, p. 231, from Ritson,--a different version of the present carol,--&c.

[Footnote 1: I suppose this means the foot, the burden.]

* * * * * * * * *

Errata (noted by transcriber):

Ffor to serve a lord. [Footnote 34: ... ‘Quynce, a frute, pomme de quoyn,’] [close quote missing]

Latin Graces, col. 1.1. (Sacerdos) Mense celestis participes faciat [opening parenthesis invisible]

The Boar’s Head wher-so-ever it may he fonde [text unchanged]

* * * * * * * * * * * * * *

Collected Sidenotes

[This section was added by the transcriber. It contains the editor’s summaries of each selection, given in the form of sidenotes.]

Russell’s Boke of Nurture: Sidenotes

In the name of the Father, Son, and Holy Ghost, God keep me! I am an Usher to a Prince, and delight in teaching the inexperienced. It is charitable to teach ignorant youths. If any such won’t learn, give them a toy. One May I went to a forest, and by the Forester’s leave walked in the woodland, where I saw three herds of deer in the sunshine. A young man with a bow was going to stalk them, but I asked him to walk with me, and inquired whom he served. ‘No one but myself, and I wish I was out of this world.’ ‘Good son, despair is sin; tell me what the matter is. When the pain is greatest the cure is nearest!’ ‘Sir, I’ve tried everywhere for a master; but because I know nothing, no one will take me.’ ‘Will you learn if I’ll teach you? What do you want to be?’ ‘A Butler, Sir, Panter, Chamberlain, and Carver. Teach me the duties of these.’ ‘I will, if you’ll love God and be true to your master.’ A Panter or Butler must have three knives: 1 to chop loaves, 1 to pare them, 1 to smooth the trenchers. Give your Sovereign new bread, others one-day-old bread; for the house, three-day bread; for trenchers four-day bread; Have your salt white, and your salt-planer of ivory, two inches broad, three long. 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. 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. Serve Fruit according to the season, figs, dates, quince-marmalade, ginger, &c. Before dinner, plums and grapes after, pears, nuts, and hard cheese. After supper, roast apples, &c. In the evening don’t take cream, strawberries, or junket, unless you eat hard cheese with them. Hard cheese keeps your bowels open. Butter is wholesome in youth and old age, anti-poisonous, and aperient. Milk, Junket, Posset, &c., are binding. Eat hard cheese after them. Beware of green meat; it weakens your belly. For food that sets your teeth on edge, eat almonds and cheese, but not more than half an ounce. If drinks have given you indigestion, eat a raw apple. Moderation is best sometimes, at others abstinence. Look every night that your wines don’t ferment or leak Always carry a gimlet, adze, and linen cloths; and wash the heads of the pipes with cold water. 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.

The names of Sweet Wines.

Recipe for making Ypocras. Take spices thus, Cinnamon, &c., long Pepper. Have three basins and three straining-bags to them; hang ’em on a perch. Let your ginger be well pared, hard, not worm-eaten, (Colombyne is better than Valadyne or Maydelyne); your sticks of Cinnamon thin, hot and sweet; Canel is not so good. Cinnamon is hot and dry, Cardamons are hot and moist. Take sugar or sugar candy, red wine, graines, ginger, pepper, cinnamon, spice, and turnesole, and put each powder in a bladder by itself. Hang your straining-bags so that they mayn’t touch,--first bag a gallon, others a pottle. Put the powders in two or three gallons of red wine; then into the runner, the second bag, (tasting and trying it now and then), and the third vessel. If it’s not right, add cinnamon, ginger, or sugar, as wanted. If it’s not right, add cinnamon, ginger, or sugar, as wanted. Mind you keep tasting it. Strain it through bags of fine cloth, hooped at the mouth, the first holding a gallon, the others a pottle, and each with a basin under it. The Ypocras is made. Use the dregs in the kitchen. Put the Ypocras in a tight clean vessel, and serve it with wafers.

The Buttery. Keep all cups, &c., clean. Don’t serve ale till it’s five days old. Be civil and obliging, and give no one stale drink.

To lay the cloth, &c. Wipe the table. Put a cloth on it (a cowche); you take one end, your mate the other; lay the fold of the second cloth(?) on the outer edge of the table, that of the third cloth(?) on the inner. Cover your cupboard with a diaper towel, put one round your neck, one side on your left arm with your sovereign’s napkin; on that, eight loaves to eat, and three or four trencher loaves: in your left the salt-cellar. In your right hand, spoons and knives. Put the Salt on the right of your lord; on its left, a trencher or two; on their left, a knife, then white rolls, and beside them a spoon folded in a napkin. Cover all up. At the other end set a Salt and two trenchers.

How to wrap up your lord’s bread in a stately way. Cut your loaves all equal. Take a towel two and a half yards long by the ends, fold up a handful from each end, and in the middle of the folds lay eight loaves or buns, bottom to bottom; put a wrapper on the top, twist the ends of the towel together, smooth your wrapper, and quickly open the end of it before your lord. After your lord’s lay the other tables. Deck your cupboard with plate, your washing-table with basins, &c. Have plenty of napkins, &c., and your pots clean. Make the Surnape with a cloth under a double napkin. Fold the two ends of your towel, and one of the cloth, a foot over, and lay it smooth for your lord to wash with. The marshal must slip it along the table, and pull it smooth. Then raise the upper part of the towel, and lay it even, so that the Sewer (arranger of dishes) may make a state. When your lord has washed, take up the Surnape with your two arms, and carry it back to the Ewery. Carry a towel round your neck. Uncover your bread; see that all diners have knife, spoon, and napkin. Bow when you leave your lord. Take eight loaves from the bread-cloth, and put four at each end. Lay for as many persons as the Sewer has set potages for, and have plenty of bread and drink. Be lively and soft-spoken, clean and well dressed. Don’t spit or put your fingers into cups. Stop all blaming and backbiting, and prevent complaints.

General Directions for Behaviour. Don’t claw your back as if after a flea; or your head, as if after a louse. See that your eyes are not blinking and watery. Don’t pick your nose, or let it drop, or blow it too loud, or twist your neck. Don’t claw your cods, rub your hands, pick your ears, retch, or spit too far. Don’t tell lies, or squirt with your mouth, gape, pout, or put your tongue in a dish to pick dust out. Don’t cough, hiccup, or belch, straddle your legs, or scrub your body. Don’t pick your teeth, cast stinking breath on your lord, fire your stern guns, or expose your codware before your master. Many other improprieties a good servant will avoid.’ ‘Sir, pray teach me how to carve, handle a knife, and cut up birds, fish, and flesh.’ ‘Hold your knife tight, with two fingers and a thumb, in your midpalm. Do your carving, lay your bread, and take off trenchers, with two fingers and thumb. Never touch others’ food with your right hand, but only with the left. Don’t dirty your table or wipe your knives on it. Take a loaf of trenchers, and with the edge of your knife raise a trencher, and lay it before your lord; lay four trenchers four-square, and another on the top. Take a loaf of light bread, pare the edges, cut the upper crust for your lord, and don’t touch it after it’s trimmed. Keep your table clean.

Indigestibilities. You must know what meat is indigestible, and what sauces are wholesome. These things are indigestible: Fat and Fried, Raw and Resty, Salt and Sour, also sinews, skin, hair, feathers, crops, heads, pinions, &c., legs, outsides of thighs, skins; these destroy your lord’s rest.’ ‘Thanks, father, I’ll put your teaching into practice, and pray for you. But please tell me how to carve fish and flesh.’

Carving of Meat. Cut brawn on the dish, and lift slices off with your knife; serve it with mustard. Venison with furmity. Touch Venison only with your knife, pare it, cross it with 12 scores, cut a piece out, and put it in the furmity soup. Touch with your left hand, pare it clean, put away the sinews, &c. Partridges, &c.: take up by the pinion, and mince them small in the sirrup. Larger roast birds, as the Osprey, &c., raise up [? cut off] the legs, then the wings, lay the body in the middle, with the wings and legs round it, in the same dish. Capons: take off the wings and legs; pour on ale or wine, mince them into the flavoured sauce. Give your lord the left wing, and if he want it, the right one too. Pheasants, &c.: take off the wings, put them in the dish, then the legs. Woodcocks, Heronshaws, Brew, &c. break the pinions, neck, and beak. Cut off the legs, then the wings, lay the body between them. Crane: take off the wings, but not the trompe in his breast. Peacocks, &c.: carve like you do the Crane, keeping their feet on. Quails, larks, pigeons: give your lord the legs first. Fawn: serve the kidney first, then a rib. Pick the fyxfax out of the neck. Pig: 1. shoulder, 2. rib. Rabbit: lay him on his back; pare off his skin; break his haunch bone, cut him down each side of the back, lay him on his belly, separate the sides from the chine, put them together again, cutting out the nape of the neck; give your lord the sides. Sucking rabbits: cut in two, then the hind part in two; pare the skin off, serve the daintiest bit from the side. Such is the way of carving gross meats. Cut each piece into four slices (?) for your master to dip in his sauce. Of large birds’ wings, put only three bits at once in the sauce. Of small birds’ wings, scrape the flesh to the end of the bone, and put it on your lord’s trencher.

How to carve Baked Meats. Open hot ones at the top of the crust, cold ones in the middle. Take Teal, &c., out of their pie, and mince their wings, stir the gravy in; your lord may eat it with a spoon. Cut Venison, &c., in the pasty. Custard: cut in squares with a knife. Dowcets: pare away the sides; serve in a sawcer. Payne-puff: pare the bottom, cut off the top. Fried things are indigestible. Poached-egg (?) fritters are best. Tansey is good hot. Don’t eat Leessez. Cooks are always inventing new dishes that tempt people and endanger their lives: Syrups Comedies, Jellies, that stop the bowels. Some dishes are prepared with unclarified honey. Cow-heels and Calves’ feet are sometimes mixed with unsugared leches and Jellies. Furmity with venison, mortrewes, jussell, &c., are good. Other out-of-the-way soups set aside. Such is a flesh feast in the English way. Sauces. Sauces provoke a fine appetite. Have ready Mustard for brawn, &c., Verjuice for veal, &c., Chawdon for cygnet and swan, Garlic, &c., for beef and goose, Ginger for fawn, &c., Mustard and sugar for pheasant, &c., Gamelyn for heronsew, &c., Sugar and Salt for brew, &c., Gamelyn for bustard, &c., Salt and Cinnamon for woodcock, thrushes, &c., and quails, &c.

How to carve Fish. With pea soup or furmity serve a Beaver’s tail, salt Porpoise, &c. Split up Herrings, take out the roe and bones, eat with mustard. Take the skin off salt fish, Salmon, Ling, &c., and let the sauce be mustard, but for Mackarel, &c., butter of Claynes or Hackney (?) Of Pike, the belly is best, with plenty of sauce. Salt Lampreys, cut in seven gobbets, pick out the backbones, serve with onions and galentine. Plaice: cut off the fins, cross it with a knife, sauce with wine, &c. Gurnard, Chub, Roach, Dace, Cod, &c., split up and spread on the dish. Soles, Carp, &c., take off as served. Whale, porpoise, congur, turbot, Halybut, &c., cut in the dish, and also Tench in jelly. On roast Lamprons cast vinegar, &c., and bone them. Crabs are hard to carve: break every claw, put all the meat in the body-shell, and then season it with vinegar or verjuice and powder. (?) Heat it, and give it to your lord. Put the claws, broken, in a dish. The sea Crayfish: cut it asunder, slit the belly of the back part, take out the fish, clean out the gowt in the middle of the sea Crayfish’s back; pick it out, tear it off the fish, and put vinegar to it; break the claws and set them on the table. Treat the back like the crab, stopping both ends with bread. The fresh-water Crayfish: serve with vinegar and powder. Salt Sturgeon: slit its joll, or head, thin. Whelk: cut off its head and tail, throw away its operculum, mantle, &c., cut it in two, and put it on the sturgeon, adding vinegar. Carve Baked Lampreys thus: take off the piecrust, put thin slices of bread on a Dish, pour galentyne over the bread, add cinnamon and red wine. Mince the lampreys, lay them on the sauce, &c., on a hot plate, serve up to your lord. White herrings fresh; the roe must be white and tender serve with salt and wine. Shrimps picked, lay them round a sawcer, and serve with vinegar.” “Thanks, father, I know about Carving now, but I hardly dare ask you about a Sewer’s duties, how he is to serve.”

The Duties of a Sewer. “Son, since you wish to learn, I will gladly teach you. Let the Sewer, as soon as the Master begins to say grace, hie to the kitchen. I. Ask the Panter for fruits (as butter, grapes, &c.), if they are to be served. II. Ask the cook and Surveyor what dishes are prepared. III. Let the Cook serve up the dishes, the Surveyor deliver them and you, the Sewer, have skilful officers to prevent any dish being stolen. IV. Have proper servants, Marshals, &c., to bring the dishes from the kitchen. V. You set them on the table yourself.

A Meat Dinner.

First Course. 1. Mustard and brawn. 2. Potage. 3. Stewed Pheasant and Swan, &c. 4. Baked Venison. 5. A Device of Gabriel greeting Mary.

Second Course. 1. Blanc Mange (of Meat). 2. Roast Venison, &c. 3. Peacocks, heronsew, egrets, sucking rabbits, larks, bream, &c. 4. Dowcets, amber Leche, poached fritters. 5. A Device of an Angel appearing to three Shepherds on a hill.

Third Course. 1. Almond cream. 2. Curlews, Snipes, &c. 3. Fresh-water crayfish, &c. 4. Baked Quinces, Sage fritters, &c. 5. Devices: The Mother of Christ, presented by the Kings of Cologne.

Dessert. White apples, caraways, wafers and Ypocras.

Clear the Table.

A Fish Dinner.

First Course. 1. Minnows, &c. 2. Porpoise and peas. 3. Fresh Millwell. 4. Roast Pike. 5. A Divice: A young man piping on a cloud, and called Sanguineus, or Spring.

Second Course. 1. Dates and Jelly, 2. Doree in Syrup, 3. Turbot, &c. 4. Eels, Fritters, 5. A Device: A Man of War, red and angry called Estas, or Summer.

Third Course. 1. Almond Cream, &c., 2. Sturgeon, Whelks, Minnows, 3. Shrimps, &c., 4. Fritters. 5. A Device: A Man with a Sickle, tired, called Harvest.

Fourth Course. Hot apples, Ginger, Wafers, Ypocras. The last Device, Yemps or Winter, with grey locks, sitting on a stone. These Devices represent the Ages of Man: Sanguineus, the 1st age, of pleasure. Colericus, the 2nd, of quarrelling. Autumpnus the 3rd, of melancholy. Winter, the 4th, of aches and troubles. These Devices give great pleasure, when shown in a house.

Inscriptions for the Devices. Spring. Loving, laughing, singing, benign. Summer. Prickly, angry, crafty, lean. Autumn. Sleepy, dull, sluggish, fat, white-faced. Winter. Envious, sad, timid, yellow-coloured.

A Franklin’s Feast. Brawn, bacon and pease, beef and boiled chickens, roast goose, capon, and custade.

Second Course. Mortrewes, veal, rabbit, chicken, dowcettes, fritters, or leche, spiced pears, bread and cheese, spiced cakes, bragot and mead.

Dinners on Fish-days. Gudgeons, minnows, venprides (?) musclade (?) of almonds, oysters dressed, porpoise or seal, pike cullis, jelly, dates, quinces, pears, houndfish, rice, mameny. If you don’t like these potages, taste them only.

Fish Sauces. Mustard for salt herring, conger, mackerel, &c. Vinegar for salt porpoise, swordfish, &c. Sour wine for whale, with powder. Wine for plaice. Galantine for lamprey. Verjuice for mullet. Cinnamon for base, carp, and chub. Garlic, verjuice, and pepper, for houndfish, stockfish, &c. Vinegar, cinnamon, and ginger, for fresh-water crayfish, fresh porpoise, sturgeon, &c. Green Sauce for green fish (fresh ling): Mustard is best for every dish. Other sauces are served at grand feasts, but the above will please familiar guests.” “Fair fall you, father! You have taught me lovesomely; but please tell me, too, the duties of a Chamberlain.”

The Chamberlain’s Duties. He must be diligent, neatly dressed, clean-washed, careful of fire and candle, attentive to his master, light of ear, looking out for things that will please. The Chamberlain must prepare for his lord a clean shirt, under and upper coat and doublet, breeches, socks, and slippers as brown as a water-leech. In the morning, must have clean linen ready, warmed by a clear fire. When his lord rises, he gets ready the foot-sheet; puts a cushioned chair before the fire, a cushion for the feet, and over all spreads the foot-sheet: has a comb and kerchief ready, and then asks his lord to come to the fire and dress while he waits by. 1. Give your master his under coat, 2. His doublet, 3. Stomacher well warmed, 4. Vampeys and socks, 5. Draw on his socks, breeches, and shoes, 6. Pull up his breeches, 7. Tie ’em up, 8. Lace his doublet, 9. Put a kerchief round his neck, 10. Comb his head with an ivory comb, 11. Give him warm water to wash with, 12. Kneel down and ask him what gown he’ll wear: 13. Get the gown, 14. Hold it out to him; 15. Get his girdle, 16. His Robe. 17. His hood or hat. 18. Before he goes brush him carefully. Before your lord goes to church, see that his pew is made ready, cushion, curtain, &c. Return to his bedroom, throw off the clothes, beat the featherbed, see that the fustian and sheets are clean. Cover the bed with a coverlet, spread out the bench covers and cushions, set up the headsheet and pillow, remove the urinal and basin, lay carpets round the bed, and with others dress the windows and cupboard, have a fire laid. Keep the Privy sweet and clean, cover the boards with green cloth, so that no wood shows at the hole; put a cushion there, and have some blanket, cotton, or linen to wipe on; have a basin, jug, and towel, ready for your lord to wash when he leaves the privy. In the Wardrobe take care to keep the clothes well, and brush ’em with a soft brush at least once a week, for fear of moths. Look after your Drapery and Skinnery. If your lord will take a nap after his meal, have ready kerchief, comb, pillow and headsheet (don’t let him sleep too long), water and towel. When he goes to bed, 1. Spread out the footsheet, 2. Take off your lord’s Robe and put it away. 3. Put a cloak on his back, 4. Set him on his footsheet, 5. Pull off his shoes, socks, and breeches, 6. Throw the breeches over your arm, 7. Comb his head, 8. Put on his kerchief and nightcap, 9. Have the bed, and headsheet, &c., ready, 10. Draw the curtains, 11. Set the night-light, 12. Drive out dogs and cats, 13. Bow to your lord, 14. Keep the night-stool and urinal ready for whenever he calls, and take it back when done with.

How to prepare a Bath. Hang round the roof, sheets full of sweet herbs, have five or six sponges to sit or lean on, and one great sponge to sit on with a sheet over and a sponge under his feet. Mind the door’s shut. With a basinful of hot herbs, wash him with a soft sponge, throw rose-water on him; let him go to bed. Put his socks and slippers on, stand him on his footsheet, wipe him dry, take him to bed to cure his troubles.

To make a Medicinal Bath. Boil together hollyhock centaury, herb-benet, scabious, withy leaves; throw them hot into a vessel, set your lord on it; let him bear it as hot as he can, and whatever disease he has will certainly be cured, as men say.

The Duties of an Usher and Marshal. He must know the rank and precedence of all people. I. 1. The Pope. 2. Emperor. 3. King. 4. Cardinal. 5. Prince. 6. Archbishop. 7. Royal Duke. II. Bishop, &c. III. 1. Viscount. 2. Mitred abbot. 3. Three Chief Justices. 4. Mayor of London. IV. (The Knight’s rank.) 1. Cathedral Prior, Knight Bachelor. 2. Dean, Archdeacon. 3. Master of the Rolls. 4. Puisné Judge. 5. Clerk of the Crown. 6. Mayor of Calais. 7. Doctor of Divinity. 8. Prothonotary. 9. Pope’s Legate. V. (The Squire’s rank.) 1. Doctor of Laws. 2. Ex-Mayor of London. 3. Serjeant of Law. 4. Masters of Chancery. 5. Preacher. 6. Masters of Arts. 7. Other Religious. 8. Parsons and Vicars. 9. Parish Priests. 10. City Bailiffs. 11. Serjeant at Arms. 12. Heralds (the chief Herald has first place), 13. Merchants, 14. Gentlemen, 15. Gentlewomen may all eat with squires. I have now told you the rank of every class, and now I’ll tell you how they may be grouped at table. I. Pope, King, Prince, Archbishop and Duke. II. Bishop, Marquis, Viscount, Earl. III. The Mayor of London, Baron, Mitred Abbot, three Chief Justices, Speaker, may sit together, two or three at a mess. IV. The other ranks (three or four to a mess) equal to a Knight, unmitred Abbot, Dean, Master of the Rolls, under Judges, Doctor of Divinity, Prothonotary, Mayor of Calais. V. Other ranks equal to a Squire, four to a mess. Serjeants of Law, ex-Mayor of London, Masters of Chancery, Preachers and Parsons, Apprentices of Law, Merchants and Franklins. Each estate or rank shall sit at meat by itself, not seeing another. The Bishop of Canterbury shall be served apart from the Archbishop of York, and the Metropolitan alone. The Bishop of York must not eat before the Primate of England. Sometimes a Marshal is puzzled by Lords of royal blood being poor, and others not royal being rich; also by a Lady of royal blood marrying a knight, and vice versâ. The Lady of royal blood shall keep her rank; the Lady of low blood shall take her husband’s rank. Property is not so worthy as royal blood, so the latter prevails over the former, for royal blood may become King. The parents of a Pope or Cardinal must not presume to equality with their son, and must not want to sit by him, but in a separate room. A Marshal must look to the rank of every estate, and do honour to foreign visitors and residents. A well-trained Marshal should think beforehand where to place strangers at the table. If the King sends any messenger to your Lord receive him one degree higher than his rank. The King’s groom may dine with a Knight or Marshal, A Marshal must also understand the rank of County and Borough officers, and that a Knight of blood and property is above a poor Knight, the Mayor of London above the Mayor of Queenborough, the Abbot of Westminster above the poor Abbot of Tintern, the Prior of Canterbury above the Prior of Dudley, the Prior who is Prelate of a Cathedral Church above any Abbot or Prior of his diocese, a Doctor of 12 years’ standing above one of 9 (though the latter be the richer), the old Aldermen above the young ones, and 1. the Master of a craft, 2. the ex-warden. Before every feast, then, think what people are coming, and settle what their order of precedence is to be. If in doubt, ask your lord or the chief officer, and then you’ll do wrong to no one, but set all according to their birth and dignity. Now I have told you of Court Manners, how to manage in Pantry, Buttery, Carving, and as Sewer, and Marshal, as I learnt with a Royal Prince whose Usher and Marshal I was. All other officers have to obey me. Our office is the chief, whether the Cook likes it or not. All these offices may be filled by one man, but a Prince’s dignity requires each office to have its officer, and a servant under him, (all knowing their duties perfectly) to wait on their Lord and please his guests. Don’t fear to serve a prince; take good heed to your duties, watch, and you need not fear. Tasting is done only for those of royal blood, as a Pope, King, Duke, and Earl: not below. Tasting is done for fear of poison; therefore keep your room secure, and close your safe, for fear of tricks. A Prince’s Steward and Chamberlain have the oversight of all offices and of tasting, and they must tell the Marshal, Sewer, and Carver how to do it. I don’t propose to write more on this matter. I tried this treatise myself, in my youth, and enjoyed these matters, but now age compels me to leave the court; so try yourself.” “Blessing on you, Father, for this your teaching of me! Now I shall dare to serve where before I was afraid. I will try, and shall learn by practice. May God reward you for teaching me!” “Good son, and all readers of this Boke of Nurture, pray for the soul of me, John Russell, (servant of Humphrey, Duke of Gloucester;) also for the Duke, my wife, father, and mother, that we may all go to bliss when we die.” Little book, commend me to all learners, and to the experienced, whom I pray to correct its faults. Any such, put to my copying, which I have done as I best could. The transcriber is not to blame; he copied what was before him, and neither of us wrote it, I only corrected the rhyme. God! grant us grace to rule in Heaven with Thine elect!

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Andrewe, Extracts on Fish: Sidenotes

Eel. Is of no sex; is best roasted. Herring. Is delicious when fresh, or salted. Dies when it feels the air. Whale? Shipmen cast anchor on him, and make a fire on him. He swims away, and drowns them. Ahuna. When the Ahuna is in danger, he puts his head in his belly, and eats a bit of himself. Balena. (The woodcut is a big Merman. ? Whale.) Are seen most in winter; breed in summer. In rough weather Balena puts her young in her mouth. Crevice (Sea and Fresh Water Crayfish). How they engender, and hybernate. How the Crayfish manages to eat Oysters. Fresh-Water Crayfish is hard to digest. Carp. Is difficult to net. Whale. Likes Harmony. Gets harpooned, rubs the harpoon into himself, and slays himself. Phocas. Kills his wife and gets another. Halata. Takes her young out of her womb to look at ’em. Pike: eats venomous beasts; is begotten by a West Wind. Sea-Mouse Musculus is the cock of Balena. Lamprey. Must be boiled in wine. Mulus: has 2 beards. Orchun. Is Balene’s deadly enemy. Pecten: winks. Pinna. How he catches small fishes. Serra. Cuts through ships with his fins. Siren. Siren is like an eagle below, sings sweet songs to mariners, and tears them to pieces. Sturgeon. Eats no food, has no mouth, grows fat on east wind. Has no bones in his body.

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Wilyam Bulleyn on Boxyng & Neckeweede: Sidenotes

For saucy louts, the best cure is Boxing.

The names of Hemp. Neckweed (a halter) is good for thievish apprentices, for swashbucklers past grace, and all scamps. Also for young spendthrifts who after their parents’ death waste their all with harlots and in gambling which makes men beggars, or thieves. A life of reckless debauchery and robbery ends with Hemp. The use of Hemp to the Sailor, Plowman, Fisher and Archer.

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Andrew Borde on Sleep, Rising, and Dress: Sidenotes

After Dinner, sleep standing against a cupboard. Before bedtime be merry. Have a fire in your bedroom, but stand a good way off it. Shut your windows. Lie first on your left side. To sleep groveling on the belly, is bad; on the back upright, is worse. Wear a scarlet nightcap. Have a flock bed over your featherbed. On rising, remember God, brush your breeches, put on your hose, stretch, go to stool. Truss your points, comb your head, wash your hands and face, take a stroll, pray to God. Play at tennis, or wield weights. At meals, eat only of 2 or 3 dishes; let supper-dishes be light. Wear a scarlet petycote. Line a jacket with white and black lambskin sewn diamond-wise. Keep your neck warm. Wear goatskin gloves. Don’t stand long on grass or stones. Don’t sleep in ratty rooms. Don’t take cold in your feet.

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William Vaughan’s Fifteen Directions to preserve Health: Sidenotes

1. Stretch yourself. 2. Rub yourself. 3. Go to stool. 4. Put on your clothes. 5. Comb your head. 6. Clean your teeth. (How to keep the teeth sound and the breath sweet. Use Vaughan’s Water made after this recipe. It’s better than 1000 Dentrifices.) 7. Wash. The best remedy for dim sight. 8. Say your Prayers. 9. Set to work. Be honest. 10. Eat only three meals a day. Eat light food before heavy. Drink hinders digestion. Use silver cups. 11. Don’t work directly after meals, but talk, wash, and clean your teeth. 12. Undress by the fire in winter. 13. Before bed, chew Mastic, and 14. Pray to God. Look at your water in a Urinal. Have a hole in your nightcap. 15. Against rheums, eat white pepper.

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Harington, The Dyet for every Day: Sidenotes

Stretch your limbs, rub your body and head; protect yourself from cold; dress, washing in Summer, warming yourself in Winter. In Summer wear deer’s and calves’ skins, in Winter, wolf and fox skins. Comb your head 40 times, wash your face, clean your eyelids, rub your neck well.

Harington, On Rising, Diet, and Going to Bed: Sidenotes

On rising, empty your bladder and belly, nose and lungs. Cleanse your whole body. Say your Prayers. Walk gently, go to stool. Work in the forenoon. Always wear a precious stone in a ring; hold a crystal in your mouth; for the virtue of precious stones is great. Eat only twice a day. Don’t drink between dinner and supper. Don’t have one fixed hour for your meals. In Winter eat in hot well-aired places. Fast for a day now and then. Eat more at supper than dinner. After meals, wash your face, and clean your teeth, chat and walk soberly. Don’t sit up late. Before bed, rub your body gently. Undress by a fire in Winter, and warm your garments well Put off your cares with your clothes, and take them up again in the morning.

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The Boke of Keruynge: Sidenotes

_The Book of Carving and Arranging; and the Dishes for all the Feasts in the year._

Terms of a Carver: Slice brawn, spoil a hen, unbrace a mallard, untache a curlew, border a pasty, thigh small birds, splat a pike, fin a chub, barb a lobster

The Butler has 3 knives: 1. a squarer, 2. a chipper, 3. a smoother. Trencher-bread must be 4 days old; the Salt-Planer of ivory; table cloths kept in a chest, or hung on a perch. To broach a Pipe, have 2 augers, funnels, and tubes, and pierce the Pipe 4 inches from the bottom. Always have ready fruits and hard cheese. Beware of cow cream. Hard cheese is aperient, and keeps off poison. Milk and Junket close the Maw. For food that sets your teeth on edge, eat an almond and hard cheese. A raw apple will cure indigestion. See every night that your wines don’t boil over or leak. You’ll know their fermenting by their hissing.

Names of Wines Campolet, Rhenish, &c

To make Ypocras. Take spices; put 6 bags on a perch, 6 pewter basins under, ginger and cinnamon. (Of the qualities of spices.) Pound each spice separately, put ’em in bladders, and hang ’em in your bags, add a gallon of red wine to ’em, stir it well, run it through two bags, taste it, pass it through 6 runners, and put it in a close vessel. Keep the dregs for cooking. Have your Compost clean, and your ale 5 days old, but not dead.

To lay the Cloth. Put on a couch, then a second cloth, the fold on the outer edge; a third, the fold on the inner edge. Cover your cupboard, put a towel round your neck, one side lying on your left arm; on that, 7 loaves of eating bread and 4 trencher loaves. In your left hand a saltcellar, in your right the towel. Set the saltcellar on your lord’s right, and trenchers on the left of it. Lay knives, bread, spoons, napkins, and cover ’em up.

To wrap your Lord’s bread stately. Square the loaves; take a Reynes towel 2½ yards long by the ends; put it on the table, pinch up a handful of one end, and lay it between 2 towels, and on it lay your 6 or 7 loaves bottom to bottom. Put salt, cups, &c., on the other tables. See that your Ewery is properly supplied, and your ale-pots kept clean.

To arrange the Surnape. Put a cloth under a double towel, hold 3 ends together, fold them in a foot-broad pleat, and lay it smooth. After washing, the Marshal must carry the surnape out. Leave out half a yard to make estate. When your lord has washed, remove the Surnape. When he is seated, salute him, uncover your bread, kneel on your knee till 8 loaves are served out (?) Provide as many cups as dishes.

The Sewer or arranger of dishes must ascertain what dishes and fruits are prepared daily for dinner; and he must have people ready to carry up the dishes.

The Succession of Dishes. 1. Brawn, &c. 2. Pheasant, &c. 3. Meat Fritters, &c 4. For a standard, a peacock with his tail. 5. Doucettes, Paynpuff, Brew, Snipe, Petyperuys and Fayge, Caraways, &c. Clear the table

Keruynge of Flesshe. Your hands must be clean; only two fingers and a thumb should be put on your knife, or on fish, flesh, or fowl. Wipe your knife on your napkin. Lay 4 trenchers for your lord, with 2 or 4 on them and the upper crust of a fine loaf. Give heed to what is indigestible, as resty, fat things, feathers, heads, legs, &c.

Keruynge of Flesshe. How to carve Brawn, Venison, (cut it in 12 bits and slice it into the furmity,) Pheasant, Stockdoves, (mince the wings into the syrup,) Goose, Teal, &c., (take off the legs and wings,) Capon, (mince the wing with wine or ale,) Plover, Lapwing, Bittern, Egret. How to carve a Crane, (mind the trump in his breast,) Shoveler, Quail, Martins, Swallow, Fawn, Kid, Roast Venison, Cony, (lay him on his belly with his two cut-off sides, on each side of him.) Cut 4 strips to each bit of meat, for your lord to pick it up by. Open hot Meat-Pies at the top; cold in the middle. Cut Custards in inch blocks. Doucettes, pare off sides and bottom. Fritters hot are good, cold bad. Tansey is good. Jelly, Blanche Manger, Charlet, &c., are good, and no other potages.

Sauces for all maner of Fowles. Mustard for beef; Verjuice for boiled chickens; Cawdrons for swans; Garlick, &c., for beef. Ginger for lamb; Gamelyne for heronsewe, &c.; Salt, Sugar and Water of Tame for brew, &c. White salt for lapwings, &c. Cinnamon and salt for thrushes &c.

The Dinner Courses from Easter to Whitsunday. From Easter to Pentecost, set bread, trenchers and spoons: 6 or 8 trenchers for a great lord, 3 for one of low degree. Then cut bread for eating. For Easter-day Feast: First Course: A Calf, boiled and blessed; boiled Eggs and green sauce; Potage, with beef, saffron-stained Capons. Second Course: Mameny, Pigeons, Chewets, Flawnes. Supper: Chickens, Veal, roast Kid, Pigs’-Feet, a Tansey fried. Green Sauces of sorrel or vines, for the first course.

Keruyng of all maner of Fowles. How to carve a Capon. Sauce: green sauce or verjuice. Swan. Chawdron is the sauce for him. Pheasant. No sauce but Salt. Partridge. Sauce for Partridges. How to carve a Quail. Sauce: salt. Crane. Sauce: ginger, mustard, vinegar, and salt. Heron. Sauce as before. Rittern. Salt, the sauce. Egret. Salt, the sauce. Curlew. Salt, as sauce. Brew. Salt, as sauce. Cony (or Rabbit.) Sauce: vinegar and ginger. Sarcel or Teal. Plover. Snipe. Woodcock.

Sauces for the Second Course. First Course: Beef and Capons. How to sauce and carve a Roast capon: lay him out as if ready to fly. Second Course: Potage, Charlet, young Geese, Payne Puff, &c. How to carve a Goose. Goose must be eaten with green garlic or verjuice.

Dinner Courses from the Nativity of St John the Baptist, (June 24,) to Michaelmas. First Course: soups, vegetables, legs of Pork, &c. Second Course: roast Mutton, glazed Pigeons, Fritters, &c. Serve a Pheasant dry, with salt and ginger: a Heronsewe with salt and powder (blanche?) Treat open-clawed birds like capons.

Dinner Courses from Michaelmas to Christmas. First Course: legs of Pork, &c. Second Course: Widgeon, Fieldfares, Chewets, Beef, with sauces Gelopere and Pegyll. Cut the skin off boiled meats. Carve carefully for Ladies; they soon get angry. Carve Goose and Swan like other birds. The skin of cloven-footed birds is unwholsome; of whole-footed birds wholesome, because the water washes all corruption out of ’em. Chicken’s skin is not so pure, because their nature is not to enter into the river. River birds cleanse their foul stink in the river. Take off the heads of all field birds, for they eat worms, toads, and the like.

Sewynge of Fysshe. First Course: Musculade. Salens, &c., baked Gurnet. Second Course: Jelly, dates, &c. For a standard, Mullet, Chub, Seal, &c. Third Course: Bream, Perch, Whelks; and pears in sugar candy. Figs, dates capped with minced ginger, &c. All over! Clear the table.

Carving and Dressing of Fish Put tails and livers in the pea broth and furmity. How to carve Seal Turrentyne, baked Herring, white Herring, Green Fish, Merling, Hake, Pike, salt Lamprey, Plaice. Gurnard, Bream, Roach, Whiting, Codling. Carp, Trout, Conger, Thornback, Halibut, Tench, and Crab. How to dress and serve up a Crab. How to dress and carve a Crayfish, a Joll of Sturgeon, a fresh Lamprey, pasty. (sauce, Galentyne with red wine and powdered cinnamon.) Fresh Herring, &c. Sprats, Musculade in worts, Oysters. Dates, pears, Mortrewes of Dogfish.

Sauces for Fish. Mustard for Salmon, &c.; Vinegar for salt Whale, &c.; Galentyne for Lamprey; Verjuice for Roach, &c.; Cinnamon for Chub, &c.; Green Sauce for Halibut, &c.

The Duties of a Chamberlain. He must be cleanly, and comb his hair; see to his Lord’s clothes, and brush his hose; in the morning warm his shirt, and prepare his footsheet; warm his petycote, &c.; put on his shoes, tie up his hose, comb his head, wash his hands, put on the robe he orders. Make ready his Closet in the Church or Chapel, then come home to his Bed-chamber, take off the bed-clothes. Make his lord’s bed again with clean sheets, and lay hangings round the bed, and windows, &c. Keep the privy clean, and the board covered with green cloth, and provide down or cotton for wiping. When he goes to bed, let him wash; put him on a mantle, take off his shoes, &c. Comb his head, put on his night-cap, draw the curtains round him, drive out the dogs and cats, set the urinal near, and then take leave.

Of the Marshal and Usher. He must know the orders of precedence of all ranks. A Cardinal before a Prince. The Mayor of London ranks with the 3 Chief Justices. The Knight’s equals. The ex-Mayor of London. The Esquire’s equals. Who must dine alone, who 2 together, who 2 or 3, who 3 or 4. The Marshall must know who are of royal blood, for that has the reverence. He must take heed of the King’s officers, do honour to strangers, and receive a Messenger from the King as if one degree higher than he is, for a King’s groom may sit at a Knight’s table.

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The Boke of Curtasye: Sidenotes

In this book you may learn Courtesy. Every one needs it. On reaching a Lord’s gate, give the Porter your weapon, and ask leave to go in. If the master is of low degree, he will come to you: if of high, the Porter will take you to him. At the Hall-door, take off your hood and gloves, greet the Steward, &c., at the dais, bow to the Gentlemen on each side of the hall both right and left; notice the yeomen, then stand before the screen till the Marshal or Usher leads you to the table. Be sedate and courteous if you are set with the gentlemen. Cut your loaf in two, the top from the bottom; cut the top crust in 4, and the bottom in 3. cut the top crust in 4, and the bottom in 3. Put your trencher before you, and don’t eat or drink till your Mess is brought from the kitchen, lest you be thought starved or a glutton. Have your nails clean. Don’t bite your bread, but break it. Don’t quarrel at table, or make grimaces. Don’t cram your cheeks out with food like an ape, for if any one should speak to you, you can’t answer, but must wait. Don’t eat on both sides of your mouth. Don’t laugh with your mouth full, or sup up your potage noisily. Don’t leave your spoon in the dish or on its side, but clean your spoon. Let no dirt off your fingers soil the cloth. Don’t put into the dish bread that you have once bitten. Dry your mouth before you drink. Don’t call for a dish once removed, or spit on the table: that’s rude. Don’t scratch your dog. If you blow your nose, clean your hand; wipe it with your skirt or put it through your tippet. Don’t pick your teeth at meals, or drink with food in your mouth, as you may get choked, or killed, by its stopping your wind. Tell no tale to harm or shame your companions. Don’t stroke the cat or dog. Don’t dirty the table cloth with your knife. Don’t blow on your food, or put your knife in your mouth, or wipe your teeth or eyes with the table cloth. If you sit by a good man, don’t put your knee under his thigh. Don’t hand your cup to any one with your back towards him. Don’t lean on your elbow, or dip your thumb into your drink, or your food into the salt cellar: That is a vice. Don’t spit in the basin you wash in or loosely (?) before a man of God.

If you go to school you shall learn: 1. Cross of Christ, 2. Pater Noster, 3. Hail Mary and the Creed, 4. In the name of the Trinity, 5. of the Apostles, 6. the Confession. Seek the kingdom of God, and worship Him. At church, take holy water; pray for all Christian companions; kneel to God on both knees, to man only on one. At the Altar, serve the priest with both hands. Speak gently to your father and mother, and honour them. Do to others as you would they should do to you. Don’t be foolishly meek. The seed of the righteous shall never beg or be shamed. Be ready forgive, and fond of peace. If you cannot give an asker goods, give him good words. Be willing to help every one. Give your partner his fair share. Go on the pilgrimages (?) you vow to saints, lest God take vengeance on you. Don’t believe all who speak fair: the Serpent spoke fair words (to Eve). Be cautious with your words, except when angry. Don’t lie, but keep your word. Don’t laugh too often, or you’ll be called a shrew or a fool. Man’s 3 enemies are: the Devil, the Flesh, and the World. Destroy these, and be sure of heaven. Don’t strive with your lord, or bet or play with him. In a strange place don’t be too inquisitive or fussy. If a man falls, don’t laugh, but help him up: your own head may fall to your feet. At the Mass, if the priest doesn’t please you, don’t blame him. Don’t tell your secrets to a shrew. Don’t beckon, point, or whisper. When you meet a man, greet him, or answer him cheerily if he greets you: don’t be dumb, lest men say you have no mouth. Never speak improperly of women, for we and our fathers were all born of women. A wife should honour and obey her husband, and serve him. Try to reconcile brothers if they quarrel. At a gate, let your equal precede you; go behind your superior and your master unless he bids you go beside him. On a pilgrimage don’t be third man: 3 oxen can’t draw a plough. Don’t drink all that’s in a cup offered you; take a little. If you sleep with any man, ask what part of the bed he likes, and lie far from him. If you journey with any man, find out his name, who he is, where he is going. With friars on a pilgrimage, do as they do. Don’t put up at a red (haired and faced) man or woman’s house. Answer opponents meekly, but don’t tell lies. Before your lord at table, keep your hands, feet, and fingers still. Don’t stare about, or at the wall, or lean against the post. Don’t pick your nose, scratch your arm, or stoop your head. Listen when you’re spoken to. Never harm child or beast with evil eye (?) Don’t blush when you’re chaffed, or you’ll be accused of mischief. Don’t make faces. Wash before eating. Sit where the host tells you; avoid the highest place unless you’re told to take it.

Of the Officers in Lords’ Courts. Four bear rods; three wands: 1. Porter, the longest, 2. Marshal, 3. Usher, the shortest, 4. Steward, a staff, a finger thick, half a yard long.

Of the Porter. He keeps the Gate and Stocks, takes charge of misdoers till judged, also of clothes, and warns strangers. He is found in meat and drink. On his lord’s removing, he hires horses at 4d. a piece, the statute price.

Of the Marshal of the Hall _How long Squires shall have allowances, and Fire shall burn in the Hall._ He shall arrest rebels, when the steward is away. Yeoman-Usher and Groom are under him. The Groom gets fuel for the fire, and makes one in Hall for every meal; looks after tables, trestles, forms, the cup-board, and hangings of the Hall. Fires last from Allsaints’ Day to Candlemas Eve, (Nov. 1 to Feb. 2.) and thus long, Squires receive their daily candle? The Marshal shall seat men in the Hall.

Of the Butler, Panter, and Cooks serving him. They are the Marshal’s servants. He shall score up all messes served, and order bread and ale for men, but wine for gentlemen. Each mess shall be reckoned at 6d. and be scored up to prevent the cook’s cheating. If bread runs short, the Marshal orders more, ‘a reward.’

Of the Butler’s duties. He shall put a pot and loaf to each mess. He is the panter’s mate. The Marshal shall see to men’s lodging. The Lord’s Chamber and Wardrobe are under the Usher of the Chamber.

Of the Usher and Grooms of the Chamber. 1. Usher, 2. Yeoman-usher, 3. Two grooms and a Page. The Duties of the Grooms of the Chamber. They shall make palets of litter 9 ft. long, 7 broad, watered, twisted, trodden, with wisps at foot and side, twisted and turned back; from the floor-level to the waist. For lords, 2 beds, outer and inner, hung with hangings, hooks and eyes set on the binding; the valance hanging on a rod (?), four curtains reaching to the ground; these he takes up with a forked rod. The counterpane is laid at the foot, cushions on the sides, tapestry on the floor and sides of the room. The Groom gets fuel, and screens. The Groom keeps the table, trestles, and forms for dinner; and water in a heater. He puts 3 wax-lights over the chimney, all in different syces.

The Usher of the Chamber walks about and sees that all is served right, orders the table to be set and removed, takes charge of the Wardrobe and Bedchamber, bids the Wardroper get all ready before the fire, nightgown, carpet, 2 cushions, a form with a footsheet over it; on which the lord changes his gown. The Usher orders what’s wanted from the Buttery: a link from the Chandler, and ale and wine. (No meat shall be assayed except for King, Prince, Duke or Heirs-apparent.) From the Pantry the Usher takes fine and coarse bread, and a wax-light that burns all night in a basin. (The Yeoman-Usher removes the torches.) The Usher puts lights on the Bedroom door, brings bread and wine, (the lord washing first,) offers the drink kneeling; puts his lord to bed, and then goes home himself. The Yeoman-Usher sleeps at the Lord’s door.

Of the Steward. Few are true, but many false. He, the clerk, cook and surveyor consult over their Lord’s dinner. Any dainty that can be had, the Steward buys. Before dishes are put on, the Steward enters first, then the Server. The Steward shall post into books all accounts written on tablets, and add them up.

Of the Controller. He puts down the receipt and consumption of every day.

Of the Surveyor. He, the steward, and controller, receive nothing, but see that all goes straight. The Controller checks daily the Clerk of the kitchen’s account.

Of the Clerk of the Kitchen. He shall keep account of all purchases, and payments, and wages, shall preside at the Dresser, and keep the spices, stores, &c., and the clothes of the officers.

Of the Chancellor. He looks after the servants’ clothes, and horses, seals patents, and grants of land, &c., for life, or during the lord’s pleasure. He oversees the land too, and is a great man.

Of the Treasurer. He takes from the Receiver what is collected from bailiff and grieve, courts and forfeits. He gives the Kitchen clerk money to buy provisions with, and the clerk gives some to the baker and butler. The Treasurer pays all wages. He, the Receiver, Chancellor, Grieves, &c., account once a year to the Auditor, from whom they can appeal to a Baron of the Exchequer.

Of the Receiver of Rents. He gives receipts, and gets a fee of 6d. He pays fees to park-keepers, and looks after castles and manor-houses.

Of the Avener. He shall give the horses in the stable two armsful of hay and a peck of oats, daily. A Squire is Master of the Horse; under him are Avener and Farrier, (the Farrier has a halfpenny a day for every horse he shoes,) and grooms and pages hired at 2d. a day, or 3 halfpence, and footmen who run by ladies’ bridles.

Of the Baker. Out of a London bushel he shall bake 20 loaves, fine and coarse.

Of the Huntsman and his Hounds. He gets a halfpenny a day for every hound. The Feuterer 2 lots of bread if he has 2 leash of Greyhounds, and a bone for each, besides perquisites of skins, &c.

Of the Ewerer or Water-bringer. He has all the candles and cloths and gives water to every one.

Who may wash his hands, and where. The bringer of Water shall kneel down. The Ewerer shall cover the lord’s table with a double cloth, the lower with the selvage to the lord’s side; the upper cloth shall be laid double, the upper selvage turned back as if for a towel. He shall put on cleaners for every one.

Of the Panter. He carries 3 loaves cut square for trenchers, and the covered Saltcellar, 2 Carving-knives, and sets the 3rd, and a spoon to his lord.

Of the Lord’s Knives, (Bread, and Washing.) The hafts of 2 are laid outwards, that of the 3rd inwards, and the spoon handle by it. More trencher loaves are set, and wine served to the Duchess. 2 Trencher-loaves, and salt, to the lord’s son; and 1 loaf and saltcellar set at the end of the table. Then 3 loaves of white bread are brought, and 1 coarse loaf is put in the Alms-dish. To assay bread, the Panter kneels, the Carver cuts him a slice, and he eats it. The Ewerer strains water into his basins, on the upper one of which is a towel folded dodgily. Then the water is assayed in a cup of white wood. The Carver takes up the basins; a knight takes down the towel, and wipes the cup, into which the Carver pours water; the knight hands it to him; he assays it, and empties the cup. Two knights hold the towel before the lord’s sleeves, and hold the upper basin while the Carver pours water into the lower; then he puts the lower into the upper, and empties both, takes them to the Ewerer, returns to the lord’s table, lays 4 trenchers for him, with 1 above. The Carver takes 3 to cut the lord’s messes on, and has a cloth round his neck to wipe his knives on.

Of the Almoner. He says grace, sets down the Alms-dish, and the Carver puts the first loaf in it. The other loaves he pares round, cuts one in two, and gives the upper half in halves to him. The Almoner has a staff in his hand. He keeps the broken food and wine left, for poor men at the gate, and is sworn to give it all to them. He distributes silver as he rides.

Of the Sewer (or setter-on of Dishes). The Cook assays the meat before it’s dished. The Sewer puts the cover on it, and the cover must never be raised for fear of treason. (A Dodge: If the silver dish burns you, put bits of bread under it.) The Sewer assays all the food: potage with a piece of bread; fish or flesh, he eats a piece; baked meats hot, he lifts up the crust, and dips bread in the gravy; baked meats cold, he eats a bit. The meat-bearer stands or kneels as the Sewer does. When bread is wanted, the Butler puts one loaf on the table, the other on the cupboard. The Butler assays all the wine. What is left in the lord’s cup goes to the Alms-dish. The Carver fills the empty cup, assays it, and gives it the lord or puts it down. He carves the lord’s meat, and lays it on his trencher, putting a piece of every thing in the Alms-dish, except any favourite piece or potage sent to a stranger. (To say more about the Carver would require another section, so I pass it over.) After dinner the Sewer brings the Surnape, a broad towel and a narrow, and slides it down. The Usher takes one end of the broad one, the Almoner the other, and when it is laid, he folds the narrow towel double before his lord and lady. After grace removes them, lays the table on the floor, and takes away the trestles.

Of the Chandler. He can make all kinds of candles, little and big, and mortars of wax. He snuffs them with short scissors. In bed-chambers wax lights only shall be burnt; in hall, Candles of Paris, each mess having one from Nov. 1 to Feb. 2 (see l. 393), and squires one too. The Butler shall give Squires their daily bread and ale all the year, and Knights their wine. May Christ bring us to His dwelling-place. Amen!

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Bp. Grossetest’s Household Statutes: Sidenotes

All servants should serve truly God and their Master; doing fully all that their Master orders, without answering. The upper servants must be honest and diligent, and engage no untrusty or unfit man. iv. Dishonest, quarrelsome, and drunken servants must be turned out. v. All must be of one accord, vi. obedient to those above them, vii. dress in livery, and not wear old shoes. viii. Order your Alms to be given to the poor and sick. ix. Make all the household dine together in the Hall. x. Let no woman dine with you. Let the Master show himself to all. Don’t allow grumbling. xi. Let your servants go to their homes. xii. Tell your Panter and Butler to come to the table before grace. Tell off three yeomen to wait at table. xiii. Tell the Steward to keep good order in the Hall, and serve every one fairly. xiv. Have your dish well filled that you may help others to it. xv. Always admit your special friends, and show them you are glad to see them. xvi. Talk familiarly to your Bailiffs, ask how your tenants and store do. xvii. Allow no private meals; only those in Hall.

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Stanzas and Couplets of Counsel: Sidenotes

Never mistrust or fail your friend. Don’t talk too much. Spare your master’s goods as your own. A lawless youth, a despised old age. A Gentleman says the best he can of every one.

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The schoole of Vertue: Sidenotes

First, say this prayer: “O God! enable us to follow virtue. Defend us this day. Let us abound with virtues, flee from vice, and go forward in good doing to our live’s end.” Repeat the Lord’s Prayer night and morning.

How to wash and dress yourself. Don’t sleep too long. Rise early; cast up your bed, and don’t let it lie. Go down, salute your parents, wash your hands, comb your head, brush your cap and put it on. Tie on your shirt-collar, fasten your girdle, rub your breeches, clean your shoes, wipe your nose on a napkin, pare your nails, clean your ears, wash your teeth. Have your torn clothes mended, or new ones obtained. Get your satchell and books, and haste to School, taking too pen, paper, and ink, which are necessary for use at school. Then start off.

How to behave going to, and at, School. Take off your cap to those you meet; give way to passers by. Call your playmates on your road. At School salute your master, and the scholars. Go straight to your place, undo your satchell, take out your books and learn your lesson; stick well to your books. If you don’t work, you’ll repent it when you grow up. Who could now speak of famous deeds of old, had not Letters preserved them? Work hard then, and you’ll be thought worthy to serve the state. Men of low birth win honour by Learning, and then are doubly happy. When you doubt, ask to be told. Wish well to those who warn you. On your way home walk two and two orderly (for which men will praise you); don’t run in heaps like a swarm of bees like boys do now. Don’t whoop or hallow as in fox-hunting don’t chatter, or stare at every new fangle, but walk soberly, taking your cap off to all, and being gentle. Do no man harm; speak fair words. On reaching home salute your parents reverently.

How to wait at table. Look your parents in the face, hold up your hands, and say Grace before meate. Grace before Meat. Make a low curtesy; wish your parents’ food may do ’em good. If you are big enough, bring the food to table. Don’t fill dishes so full as to spill them on your parents’ dress, or they’ll be angry. Have spare trenchers ready for guests. See there’s plenty of everything wanted. Empty the Voiders often. Be at hand if any one calls. When the meat is over, clear the table: 1. cover the salt, 2. have a tray by you to carry things off on, 3. put the trenchers, &c., in one Voider, 4. sweep the crumbs into another, 5. set a clean trencher before every one, 6. put on Cheese, Fruit, Biscuits, and 7. serve Wine, Ale or Beer. When these are finished, clear the table, and fold up the cloth. Then spread a clean towel, bring bason and jug, and when your parents are ready to wash, and when your parents are ready to wash, pour out the water. Clear the table; make a low curtsey.

How to behave at your own dinner. Let your betters sit above you. See others served first, then wait a while before eating. Take salt with your knife, cut your bread, don’t fill your spoon too full, or sup your pottage. Have your knife sharp. Don’t smack your lips or gnaw your bones: avoid such beastliness. Keep your fingers clean, wipe your mouth before drinking. Don’t jabber or stuff. Silence hurts no one, and is fitted for a child at table. Don’t pick your teeth, or spit too much. Behave properly. Don’t laugh too much. Learn all the good manners you can. They are better than playing the fiddle, though that’s no harm, but necessary; yet manners are more important.

How to behave at Church. Pray kneeling or standing. Confess your sins to God. He knows your disease. Ask in faith, and what you ask you shall have; He is more merciful than pen can tell. Behave nicely in church, and don’t talk or chatter. Behave reverently; the House of Prayer is not to be made a fair. Avoid dicing and carding. Delight in Knowledge, Virtue, and Learning. Happy is he who cultivates Virtue. Cursed is he who forsakes it. Let reason rule you, and subdue your lusts. These ills come from gambling: strife, murder, theft, cursing and swearing.

How to behave when conversing. Understand a question before you answer it; let a man tell all his tale. Then bow to him, look him in the face, and answer sensibly, not staring about or laughing, but audibly and distinctly, your words in due order, or you’ll straggle off, or stutter, or stammer, which is a foul crime. Always keep your head uncovered. Better unfed than untaught.

How to take a Message. Listen to it well; don’t go away not knowing it. Then hurry away, give the message; get the answer, return home, and tell it to your master exactly as it was told to you.

Against Anger, &c. The slave of Anger must fall. Anger’s deeds are strange to wise men. A hasty man is always in trouble. Take no revenge, but forgive. Envy no one. An ill body breeds debate.

The Fruits of Charity, &c. Charity seeketh not her own, but bears patiently. Charity seeketh not her own, but bears patiently. Love incites to Mercy. Patience teaches forbearance. Pray God to give thee Charity and Patience, to lead thee to Virtue’s School, and thence to Eternal Bliss.

Against Swearing. Take not God’s name in vain, or He will plague thee. Beware of His wrath, and live well in thy vocation. What is the good of swearing? It kindles God’s wrath against thee. God’s law forbids swearing, and so does the counsel of Philosophers.

Against filthy talking. Never talk dirt. For every word we shall give account at the Day of Doom, and be judged according to our deeds. Let lewd livers then fear. Keep your tongue from vain talking.

Against Lying. To speak the truth needs no study, therefore always practise it and speak it. Shame is the reward of lying. Always speak the truth. Who can trust a liar? If a lie saves you once, it deceives you thrice.

A bedward Prayer. God of mercy, take us into Thy care. Forgive us our sins. Deliver us from evil, and our enemy the Devil. Assist us to conquer him and ascribe all honour to Thee.

Each one’s Duty. The Duty of Princes, Judges, Prelates, Parents, Children, Masters, Servants, Husbands. The Duty of Wives, Parsons and Vicars, Men of Law, Craftsmen, Landlords, Merchants, Subjects, Rich Men, Poor Men, Magistrates, Officers, The Duty of all Men. God grant us all to live and die well!

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Whate-ever thow sey, avyse thee welle: Sidenotes

A man must mind what he says; hearts are fickle and fell. Take care what you say. A false friend may hear it, and after a year or two will repeat it. Hasty speech hurts hearer and speaker. In the beginning, think on the end. You tell a man a secret, and he’ll betray it for a drink of wine. Mind what you say. Avoid backbiting and flattering; refrain from malice, and bragging. A venomous tongue causes sorrow. When words are said, regret is too late. Mind what you say. Had men thought of this, many things done in England would never have been begun. To speak aright observe six things: 1. what; 2. of whom; 3. where; 4. to whom; 5. why; 6. when. In every place mind what you say. Almighty God, grant me grace to serve Thee! Mary, mother, send me grace night and day!

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A Dogg Lardyner, & a Sowe Gardyner: Sidenotes

A dog in a larder, a sow in a garden, a fool with wise men, are ill matcht.

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Roger Ascham’s Advice to Lord Warwick’s Servant: Sidenotes

Fear God, serve your lord faithfully, be courteous to your fellows. Despise no poor man. Carry no tales. Tell no lies. Don’t play at dice or cards. Take to your lord’s favourite sport. Beware of idleness. Always be at hand when you’re wanted. Diligence will get you praise. God be with you!

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The Babees Book: Sidenotes

My God, support me while I translate this treatise from Latin. It shall teach those of tender age. To know and practise virtues is the most profitable thing in the world. Young Babies, adorned with grace, I call on you to know this book (for Nurture should accompany beauty), and not on aged men expert therein. Why add pain to hell, water to the sea, or heat to fire? Babies, my book is for you only, and so I hope no one will find fault with it, but only amend it. The only reward I seek is that my book may please all and improve you. If you don’t know any word in it, ask till you do, and then keep hold of it. And do not wonder at this being in metre. I must first describe how you Babies who dwell in households should behave at meals, and be ready with lovely and benign words when you are spoken to. Lady Facetia, help me! Thou art the Mother of all Virtue. Help the ignorance of me untaught! Fair Babies, when you enter your lord’s place, say “God speed,” and salute all there. Kneel on one knee to your lord. If any speak to you, look straight at them, and listen well till they have finished; do not chatter or let your eyes wander about the house. Answer sensibly, shortly, and easily. Many words are a bore to a wise man. Stand till you are told to sit: keep your head, hands, and feet quiet: don’t scratch yourself, or lean against a post, or handle anything near. Bow to your lord when you answer. If any one better than yourself comes in, retire and give place to him. Turn your back on no man. Be silent while your lord drinks, not laughing, whispering, or joking. If he tells you to sit down, do so at once. Then don’t talk dirt, or scorn any one, but be meek and cheerful. If your better praises you, rise up and thank him heartily. When your lord or lady is speaking about the household, don’t you interfere, but be always ready to serve at the proper time, to bring drink, hold lights, or anything else, and so get a good name. The best prayer you can make to God is to be well mannered. If your lord offers you his cup, rise up, take it with both hands, offer it to no one else, but give it back to him that brought it. At Noon, when your lord is ready for dinner, some pour water on him, some hold the towel for him till he has finished, and don’t leave till grace is said. Stand by your lord till he tells you to sit, then keep your knife clean and sharp to cut your food. Be silent, and tell no nasty stories. Cut your bread, don’t break it. Lay a clean trencher before you, and eat your broth with a spoon, don’t sup it up. Don’t leave your spoon in your dish. Don’t lean on the table, or dirty the cloth. Don’t hang your head over your dish, or eat with a full mouth, or pick your nose, teeth, and nails, or stuff your mouth so that you can’t speak. Wipe your mouth when you drink, and don’t dirty the cup with your hands. Don’t dip your meat in the salt-cellar, or put your knife in your mouth. Taste every dish that’s brought to you, and when once your plate is taken away, don’t ask for it again. If strangers dine with you, share all good food sent to you with them. It’s not polite to keep it all to yourself. Don’t cut your meat like field labourers, who have such an appetite they don’t care how they hack their food. Sweet children, let your delight be courtesy, and eschew rudeness. Have a clean trencher and knife for your cheese, and eat properly. Don’t chatter either, and you shall get a good repute for gentleness. When the meal is over, clean your knives, and put them in their places; keep your seats till you’ve washed; then rise up without laughing or joking, and go to your lord’s table. Stand there till grace is said. Then some of you go for water, some hold the towel, some pour water over his hands. Other things I shall not put in this little Report, but skip over, praying that no one will abuse me for this work. Let readers add or take away: I address it to every one who likes to correct it. Sweet children, I beseech you know this book, and may God make you so expert therein that you may attain endless bliss.

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Lerne or be Lewde: Sidenotes

Don’t be too loving or angry, bold or busy, courteous or cruel or cowardly, and don’t drink too often, or be too lofty or anxious, but friendly of cheer. Hate jealousy, be not too hasty or daring; joke not too oft; ware knaves’ tricks. Don’t be too grudging or too liberal, too meddling, too particular, new-fangled, or too daring. Hate oaths and flattery. Please well thy master. Don’t be too rackety, or go out too much. Don’t be too revengeful or wrathful, and wade not too deep. The middle path is the best for us all.

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Urbanitatis: Sidenotes

When you come before a lord take off your cap or hood, and fall on your right knee twice or thrice. Keep your cap off till you’re told to put it on; hold up your chin; look in the lord’s face; keep hand and foot still; don’t spit or snot; get rid of it quietly; behave well. When you go into the hall, don’t press up too high. Don’t be shamefaced. Wherever you go, good manners make the man. Reverence your betters, but treat all equally whom you don’t know. See that your hands are clean, and your knife sharp. Let worthier men help themselves before you eat. Don’t clutch at the best bit. Keep your hands from dirtying the cloth, and don’t wipe your nose on it, or dip too deep in your cup. Have no meat in your mouth when you drink or speak; and stop talking when your neighbour is drinking. Scorn and reprove no man. Keep your fingers from what would bring you to grief. Among ladies, look, don’t talk. Don’t laugh loud, or riot with ribalds. Don’t repeat what you hear. Words make or mar you. If you follow a worthier man, let your right shoulder follow his back, and don’t speak till he has done. Be austere (?) in speech; don’t stop any man’s tale. Christ gives us all wit to know this, and heaven as our reward. Amen!

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The Lytylle Childrenes Lytil Boke or Edyllys be: Sidenotes

Clerks say that courtesy came from heaven when Gabriel greeted our Lady. All virtues are included in it. See that your hands and nails are clean. Don’t eat till grace is said, or sit down till you’re told. First, think on the poor; the full belly wots not what the hungry feels. Don’t eat too quickly. Touch nothing till you are fully helped. Don’t break your bread in two, or put your pieces in your pocket, your fingers in the dish, or your meat in the salt-cellar. Don’t pick your ears or nose, or drink with your mouth full, or cram it full. Don’t pick your teeth with your knife. Take your spoon out when you’ve finished soup. Don’t spit over or on the table, that’s not proper. Don’t put your elbows on the table, or belch as if you had a bean in your throat. Be careful of good food; and be courteous and cheerful. Don’t whisper in any man’s ear. Take your food with your fingers, and don’t waste it. Don’t grin, or talk too much, or spill your food. Keep your cloth before you. Cut your meat, don’t bite it. Don’t open your mouth too wide when you eat, or blow in your food. If your lord drinks, always wait till he has done. Keep your trencher clean. Drink behind no man’s back. Don’t rush at the cheese, or throw your bones on the floor. Sit still till grace is said and you’ve washed your hands, and don’t spit in the basin. Rise quietly, don’t jabber, but thank your host and all the company, and then men will say, ‘A gentleman was here!’ He who despises this teaching isn’t fit to sit at a good man’s table. Children, love this little book, and pray that Jesus may help its author to die among his friends, and not be troubled with devils, but be in joy for ever. Amen!

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The Young Children’s Book: Sidenotes

Whoever will thrive, must be courteous, and begin in his youth. Courtesy came from heaven, and contains all virtues, as rudeness does all vices. Get up betimes; cross yourself; wash your hands and face; comb your hair; say your prayers; go to church and hear Mass. Say ‘Good Morning’ to every one you meet. Then have breakfast, first crossing your mouth. Say grace, thank Jesus for your food, and say an Ave for the souls in pain. Then set to work, and don’t be idle. Scripture tells you, if you work, you must eat what you get with your hands. Be true in word and deed; truth keeps a man from blame. Mercy and Truth are the two ways to heaven, fail not to go by them. Make only proper promises, and keep them without falsehood. Love God and your neighbours, and so fulfil all the Law. Meddle only with what belongs to you. Scorn not the poor; flatter no one; oppress (?) not servants. Be meek, and wait till your better has spoken. When you speak to a man, keep still, and look him in the face. Don’t be a tale-bearer. Thank all who speak well of you. Use few words; don’t swear or lie in your dealings. Earn money honestly, and keep out of debt. Try to please; seek peace; mind whom you speak to and what you say. Wherever you enter, say “God be here;” and speak courteously to master and man. Stand till you are told to sit at meat, and don’t leave your seat before others. Sit upright; be sociable, and share with your neighbours. Take salt with a clean knife; talk no scandal, but speak well of all. Hear and see; don’t talk. Be satisfied with what’s set before you. Wipe your mouth before you drink; keep your fingers and lips clean. Don’t speak with your mouth full. Praise your food for whether it’s good or bad, it must be taken in good part. Mind where you spit, and put your hand before your mouth. Keep your knife clean, and don’t wipe it on the cloth. Don’t put your spoon in the dish, or make a noise, like boys, when you sup. Don’t put meat off your plate into the dish, but into a voider. If your superior hands you a cup, drink, but take the cup with two hands. When he speaks to you, doff your cap and bend your knee. Don’t scratch yourself at table, wipe your nose, or play with your spoon, &c. This book is for young children who don’t stay long at school. God grant them grace to be virtuous!

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Stans Puer ad Mensam (both versions): Sidenotes

When you stand before your sovereign, speak not recklessly, and keep your hands still. Don’t stare about, lean against a post, look at the wall, pick your nose, or scratch yourself. When spoken to, don’t lumpishly look at the ground. Walk demurely in the streets, and don’t laugh before your lord. Clean your nails and wash your hands. Sit where you’re told to, and don’t be too hasty to begin eating. Don’t grin, shout, or stuff your jaws with food, or drink too quickly. Keep your lips clean, and wipe your spoon. Don’t make sops of bread, or drink with a dirty mouth. Don’t dirty the table linen, or pick your teeth with your knife. Don’t swear or talk ribaldry, or take the best bits; share with your fellows. Eat up your pieces, and keep your nails clean. It’s bad manners to bring up old complaints. Don’t play with your knife, or shuffle your feet about. Don’t spill your broth on your chest, or use dirty knives, or fill your spoon too full. Be quick to do whatever your lord orders. Take salt with your knife; don’t blow in your cup, or begin quarrels. Interrupt no man in his story. Drink wine and ale in moderation. Don’t talk too much, but keep a middle course. Be gentle and tractable, but not too soft. Children must not be revengeful; their anger is appeased with a bit of apple. Children’s quarrels are first play, then crying; don’t believe their complaints; give ’em the rod. Spare that, and you’ll spoil all. Young children, pray take heed to my little ballad, which shall lead you into all virtues. My mistakes I submit to correction.

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Ffor to serve a lord: Sidenotes

1. Have your table-cloths and napkins ready, also trenchers, salts, &c. 2. Bring your cloths folded, lay them on the table, then cover the cupboard, the side-table, and the chief table. 3. Bring out the chief salt-cellar, and pared loaves, and hold the carving-knives in your right hand. 4. Put your chief salt-cellar before the chief person’s seat, his bread by it, and his trenchers before it. 5. Put the second salt-cellar at the lower end. If wooden trenchers are used, bring them on. 6. Put salt-cellars on the side-tables. 7. Bring out your basins, &c., and set all your plate on the cupboard. 8. Let the chief servants have basins, &c., ready, and after Grace, hold the best basin to the chief lord, with the towel under; and then let his messmates wash. 9. The chief lord takes his seat, then his messmates theirs; then the lower-mess people theirs. (When Grace begins, the bread cover is to be taken away.) 10. The Carver takes 4 trenchers on his knife-point, and lays them before the chief lord, (one to put his salt on,) and 3 or 2 before the less people. 11. The Butler gives each man a spoon and a napkin. 12. The Carver pares 2 loaves, lays 2 before his lord, and 2 or 1 to the rest. 13. Serve brawn, beef, swan, pheasant, fritters. As a change for beef, have legs or chines of pork, or tongue of ox or hart. 14. Clear away the 1st course, crumbs, bones, and used trenchers. 15. Serve the Second Course: Small birds, lamb, kid, venison, rabbits, meat pie, teal, woodcock. Great birds. 16. Fill men’s cups and remove their trenchers. 17. Collect the spoons. 18. Take up the lowest dishes at the side-tables, and then clear the high table. 19. Sweep all the bits of bread, trenchers, &c., into a voyder. 20. Take away the cups, &c., from all the messes, putting the trenchers, &c., in a voyder, and scraping the crumbs off with a carving-knife. 21. Serve wafers in towels laid on the table, and sweet wine. In holiday time serve cheese, or fruit; in winter, roast apples. 22. Clear away all except the chief salt-cellar, whole bread, and carving-knives; take these to the pantry. 23. Lay a fresh cloth all along the chief table. 24. Have ready basons and jugs with hot or cold water; and after Grace, hand basins and water to the first mess, then the second. 25. Take off and fold up the towels and cloth, and give ’em to the Panter. 26. Clear away tables, trestles, forms; and put cushions on other seats. 27. Butler, put the cups, &c., back into your office. 28. Serve knights and ladies with bread and wine, kneeling. 29. Conduct strangers to the Chamber. 30. Serve them with dainties: junket, pippins, or green ginger; and sweet wines. How to carve a Swan, Goose, Wild-fowl, Crane, Heronsew, Bittern, Egret, Partridge, Quail, Pheasant.

A Bridal Feast.

First Course. Boar’s head, and a Device of Welcome. Venison and Custard, with a Device of Meekness.

Second Course. Venison, Crane, &c., and a Device of Gladness and Loyalty.

Third Course. Sweets, &c., Game, with a Device of Thankfulness.

Fourth Course. Cheese and a cake with a Device of Child-bearing and a promise of babies.

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Latin Graces: Sidenotes

A general Grace. The eyes of all wait upon thee, O Lord. Glory be to the Father, &c. Lord, have mercy upon us. Lord, bless us. Make us partakers of the heavenly table.

Grace after Dinner. May the God of peace be with us! We thank thee, O Lord, for thy benefits. Lord, have mercy upon us! Christ, have mercy upon us! I will bless the Lord alway. May the name of the Lord be blessed for ever! Hail, Queen of Heaven, flower of virgins! pray thy Son to save the faithful!

Grace on Fish-Days. The poor shall eat and be satisfied. Glory be to the Father, &c. The grace of our Lord Jesus Christ be with us all.

In Lent. Break thy bread to the hungry, and take the wanderer to thy home.

Grace after Dinner. Four Short Graces. 1. Before Dinner. 2. After Meals. Bless the Lord for this meal. Mary, pray for us! 3. Before Supper. Giver of all, sanctify this supper. 4. After Supper. The Lord is holy in all his works. Blessed be the name of the Lord.

On Easter-Eve. Christ, have mercy upon us! Seek those things that are above.

Grace after Dinner. God of Peace, We give thee thanks, O Lord. Pour into us thy Spirit, through Jesus Christ our Lord.

On Easter-Day. This is the day which the Lord hath made: Let us rejoice and be glad in it. Bless us, O Lord! Our passover is slain, even Christ.

After Dinner. Of thy resurrection, Christ, the heavens and the earth are glad. Thanks be to God!

Before Supper. After Supper. This is the day, &c. Hallelujah. Let us bless the Lord!

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Symon’s Lesson of Wysedome: Sidenotes

Children, attend. You’d be better unborn than untaught. You mustn’t have your own way always. Tell the truth, don’t be froward, hold up your head, take off your hood when you’re spoken to. Wash your hands and face. Be courteous. Don’t throw stones at dogs and hogs. Mock at no one. Don’t swear. Eat what’s given you, and don’t ask for this and that. Honour your father and mother: kneel and ask their blessing. Keep your clothes clean. Don’t go bird’s-nesting, or steal fruit, or throw stones at men’s windows, or play in church. Don’t chatter. Get home by daylight. Keep clear of fire and water, and the edges of wells and brooks. Take care of your book, cap, and gloves, or you’ll be birched on your bare bottom. Don’t be a liar or thief, or make faces at any man. When you meet any one, lower your hood and wish ’em “god speed.” Be meek to clerks. Rise early, go to school, and learn fast if you want to be our bishop. Attend to all these things, for a good child needs learning, and he who hates the child spares the rod. As a spur makes a horse go, so a rod makes a child learn and be mild. So, children, do well, and you’ll not get a sound beating. May God keep you good!

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The Birched School-Boy: Sidenotes

Learning is strange work; the birch twigs are so sharp. I’d sooner go 20 miles than go to school on Mondays. My master asks where I’ve been. ‘Milking ducks,’ I tell him, and he gives me pepper for it. I only wish he was a hare, and my book a wild cat, and all his books dogs. Wouldn’t I blow my horn! Don’t I wish he was dead!

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