by wrytynge pe knowleche / & pe Credence to and of tasting, ouerse; Therfore in makynge of his credence, it is to and they must drede, y sey, 1208 To mershalle / sewere1 and kervere þey must tell the Marshal, allowte allwey, Sewer, and Carver to teche hym of his office / pe credence hym to how to do it. prey : pus shalle he not stond in makynge of his cre dence in no fray. ¶ Moore of pis connynge y Cast not me to con- I don't propose treve: to write more on this matter. 1212 my tyme is not to tary, hit drawest fast to eve. to preve, treatise y assayed me self in youthe with-outen any myself, in my greve. while y was yonge y-noughe & lusty in dede, youth, and enjoyed these 1216 y enioyed pese maters foreseid & to lerne y matters, toke good hede; but croked age hathe compelled me / & leue court but now age y must nede. perfore, sone, assay thy self/ & god shalle be py spede." compels me to leave the court; so try yourself." ow feire falle yow, fadur / & blessid mote "Blessing on you, ye be, 1220 For pis comenynge & pe connynge / pat y[e] your teaching of haue here shewed me! me! now dar y do seruice diligent to dyuers of Now I shall dare dignyte, to serve where for scantnes of connynge y durst no mañ where before I y-se. 1 The Boke of Curtasye makes the Sewer alone assay or taste 'alle the mete' (1. 763-76), and the Butler the drink (1. 786, below). was afraid. [Fol. 189.] I will try, and shall learn by practice. May God reward you for teaching me!" "Good son, and all readers of this So perfitely sethe y hit perceue / my parte y wolle preue and assay; 1224 bope by practike and exercise/ yet som good Boke of Nurture, 1228 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, lerne y may: and for youre gentille lernynge/ y am bound euer to pray that oure lorde rewarde you in blis that lasteth aye." "N° ow, good son, thy self with other pat shalle pe succede, whiche pus boke of nurture shalle note / lerne, & ouer rede, pray for the sowle of Iohn Russelle, pat god Som tyme seruaunde with duke vmfrey, duc 1 of For pat prynce pereles prayethe /& for suche 1232 pe sowle of my wife / my fadur and modir also, vn-to Mary modyr and mayd she fende us from owre foe, and brynge vs alle to blis when we shalle hens goo. Go AMEN." forthe lytelle boke, and lowly pow me commende 1236 vnto alle yonge gentilmeñ / pat lust to lerne or entende, and specially to pem þat han exsperience, praynge pe[m] to amende and correcte pat is amysse, pere as y fawte or offende. And if so pat any be founde / as prouz myñ necligence, 1 The duc has a red stroke through it, probably to cut it out. IOHN RUSSELLS BOKE OF NURTURE. 1240 Cast þe cawse on my copy / rude / & bare of put to my copy eloquence, ing, whiche to drawe out [I] haue do my besy dili- which I have gence, redily to reforme hit by resoñ and bettur sentence. done as I best could. As for ryme or resoñ, þe forewryter was not to The transcriber is blame, not to blame; 1244 For as he founde hit aforne hymn, so wrote he he copied what 1248 þe same, and þaughe he or y in oure matere digres or degrade, blame neithur of vs / For we neuyre hit made; was before him, and neither of us wrote it, ¶ Symple as y had insight / somwhat pe ryme y I only corrected correcte; blame y cowde no mañ / y haue no persone sus pecte. the rhyme. Now, good god, graunt vs grace / oure sowles God! grant us neuer to Infecte! grace þañ may we regne in þi regioun / eternally with to rule in Heaven with Thine elect! thyne electe. [Some word or words in large black letter have been cut off at the bottom of the page.] NOTES. 1. 11-12. John Russell lets off his won't- learns very easily. Willyam Bulleyn had a different treatment for them. See the extract from him on "Boxyng & Neckweede " after these Notes. 1. 49. See the interesting "Lord Fairfax's Orders for the Servants of his Houshold" [after the Civil Wars], in Bishop Percy's notes to the Northumberland Household Book, p. 421-4, ed. 1827. 1. 51. Chip. 'other .ij. pages. . them oweth to chippe bredde, but not too nye the crumme.' H. Ord. p. 71-2. The "Chippings of Trencher-Brede ” in Lord Percy's household were used "for the fedyinge of my lords houndis.” Percy H. Book, p. 353. 1. 56. Trencher bread. ITEM that the Trencher Brede be maid of the Meale as it cummyth frome the Milne. Percy Household Book, p. 58. 1. 66. Cannell, a Spout, a tap, a cocke in a conduit. Epistomium. Vne canelle, vn robinet. Baret. 1. 68. Faucet. Also he [the yeoman of the Butler of Ale] asketh allowaunce for tubbys, treyes, and faucettes, occupied all the yeare before. H. Ord. p. 77. 1. 74. Figs. A. Borde, Introduction, assigns the gathering of figs to "the Mores whych do dwel in Barbary," . . " and christen men do by them, & they wil be diligent and wyl do al maner of seruice, but they be set most comonli to vile things; they be called slaues, thei do gader grapes and fygges, and with some of the fygges they wyl wip ther tayle, & put them in the frayle." Figs he mentions under Judæa. "Iury is called ye lande of Iude, it is a noble countre of ryches, plenty of wine & corne. . . Figges and Raysions, & all other frutes." In his Regyment, fol. M. iii., Borde says of 'Fygges. . They doth stere a man to veneryous actes, for they doth auge and increase the seede of generacion. And also they doth prouoke a man to sweate wherfore they doth ingendre lyce.' : 11. 74-95. Chese. 'there is iiij. sortes of Chese, which is to say, grene Chese, softe chese, harde chese, or spermyse. Grene chese is not called grene by ye reason of colour, but for ye newnes of it, for the whay is not half pressed out of it, and in operacion it is colde and moyste. Softe chese not to new nor to olde, is best, for in operacion it is hote and moyste. Harde chese is hote and drye, and euyll to dygest. Spermyse is a Chese the whiche is made with curdes and with the Iuce of herbes. . Yet besydes these .iiij natures of chese, there is a chese called a Irweue [rewene, ed. 1567] chese, the whiche, if it be well ordered, doth passe all other cheses, none excesse taken.' A. Borde, Reg. fol. I. i. See note on 1. 85. 1. 78, 83. The Bill-berry or Windberry, R. Holme, Bk. II., p. 52, col. 1; p. 79, col. 1; three Wharl Berries or Bill-Berries. . They are termed Whortle Berries or Wind Berries, p. 81, col. 2. § xxviii. See the prose Burlesques, Reliq. Antiq., v. 1, p. 82. Why hopes thu nott for sothe that ther stode wonus a coke on Seynt Pale stepull toppe, and drewe up the strapuls of his brech. How preves thu that? Be all the .iiij. doctors of Wynbere hylles, that is to saye, Vertas, Gadatryme, Trumpas, and Dadyltrymsert. 1. 79. Fruits. These officers make provysyons in seasons of the yere accordynge for fruytes to be had of the Kinges gardynes withoute prises; as cherryes, peares, apples, nuttes greete and smalle, for somer season; and lenten, wardens, quinces and other; and also of presentes gevyn to the Kinge; they be pourveyours of blaundrelles, pepyns, and of all other fruytes. H. Ord. p. 82. 1. 80. Mr Dawson Turner's argument that the "ad album pulverem of the Leicester Roll, A.D. 1265, was white sugar pounded (Pref. to Household Expenses, ed. 1841, p. li.), proves only that the xiiij lib. Zucari there mentioned, were not bought for making White powder only. 11. 81-93. Crayme. Rawe crayme undecocted, eaten with strawberyes, or hurttes, is a rurall mannes banket. I haue knowen such bankettes hath put men in ieobardy of theyr lyues.' A. Borde, Regyment, fol. I. ij. 1. 82, 1. 93. Junket. The auncient manner of grateful suitors, who, hauing prevailed, were woont to present the Judges, or the Reporters, of their causes, with Comfets or other Jonkets. Cotgrave, w. espice. 1. 85. Cheese. Whan stone pottes be broken, what is better to glew them againe or make them fast; nothing like the Symunt made of Cheese; know therfore it will quickly build a stone in a drie body, which is ful of choler adust. And here in Englande be diuers kindes of Cheeses, as Suff. Essex, Banburie .&c. according to their places & feeding of their cattel, time of ye yere, layre of their Kine, clenlinesse of their Dayres, quantitie of their Butter; for the more Butter, the worse Cheese. Bullein, fol. lxxxv. 1. 89. Butter. A. Borde, Introduction, makes the Flemynge say, Buttermouth Flemyng, men doth me call. Butter is good meate, it doth relent the gall. 1. 94. Posset is hot Milk poured on Ale or Sack, having Sugar, grated Bisket, Eggs, with other ingredients boiled in it, which goes all to a Curd. R. Holme. 1. 94. Poset ale is made with hote mylke and colde ale; it is a temperate drynke. A. Borde, Reg. G. iij. 1. 98. Trencher. The College servant 'Scrape Trencher,' R. Holme, Bk. III., Chap. iv., p. 099 [199], notes the change of material from bread to wood. • |