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tities of the respective viands of the hashes, were often made at once, as Nº 17, Take bennes or conynges. 24, Take hares. 29, Take pygges. And 31, Take gees, &c. So that hospitality and plentiful housekeeping could just as well be maintained this way, as by the other of cumbrous unwieldy messes, as much as a man could carry.

As the messes and sauces are so complex, and the ingredients consequently so various, it seems necessary that a word should be spoken concerning the principal of them, and such as are more frequently employed, before we pass to our method of proceeding in the publication.

Butter is little used. 'Tis first mentioned Nº 81, and occurs but rarely after;^[1] 'tis found but once in the Editor's MS, where is is written boter. The usual substitutes for it are oil-olive and lard; the latter is frequently called grees, or grece, or white-grece, as Nº 18. 193. Capons in Grease occur in Birch's Life of Henry prince of Wales, p. 459, 460. and see Lye in Jun. Etym. v. Greasie. Bishop Patrick has a remarkable passage concerning this article: 'Though we read of cheese in Homer, Euripides, Theocritus, and others, yet they never mention butter: nor hath Aristotle a word of it, though he hath sundry observations aboout cheese: for butter

was