KITCHEN UTENSILS. 



siderable. In 1502 it is is. 8d. ; in 1508,3^.8^.; in 1527, 

 8s. 6d. (the purchase is at Bardney, and is described as great) ; 

 and in 1546, at 4^. The spoil x of the monasteries was cheap at 

 this time. My reader will find that (p. 486) the price of brass 

 vessels was $d. a pound this year. 



The e patella * of the accounts is probably a shallow pan. In 

 1409 it cost is. 6d. at Heyford. In 1461 two are bought at 5^-. yd. 

 each. In 1474 the article costs is. 4d. In 1555 Magdalen 

 College buys two, one at 8s. 4^., another at los. 6d., and 

 New College one at Ss. ^d. Each college also buys a brass 

 'pelvis,' probably a washing-bowl, at is. 6d. In 1520 a 

 * posnet,' probably a small brass pot, is bought at Downham 

 for is. 6d. This is the meaning given the word in the glos- 

 saries. A powdering tub, that is, a tub for salting meat, costs 

 is. 4d. in 1562. 



There are four entries of skillets; in 1557 at is. $d., in 1561 

 at 3^., in 1566 at is. 4</., and in 1571 at 3.$-. ^d. A skimmer 

 costs is. in 1512, is. 6d. in 1555, is. ^d. in 1560, and is. 6d. 

 in 1566. A spatula, by which a rolling-pin may be meant, costs 

 id. in 1540. In 1531 a bread-tub is bought for icd. 



There are several entries of strainers. Fourteen entries in the 

 early period give an average price of i\d. each, the price being 

 fairly uniform. Seven in the later an average of $\d. A 

 ' trulla aenea ' (it can hardly have its Latin meaning) costs 

 is. 8d. in 1518, a trivet yd. in 1467, 4^. in 1515, a tripod 

 is. 4d. in 1410, is. id. in 1413, and yd. in 1457. These 

 are the principal articles designated in the accounts as for 

 kitchen use. 



There were certain stock sauces always kept in the medieval 

 larder on which I must make a few comments. These are 

 vinegar, aleager, bereager, and verjuice the first sour wine, 

 the second and third sour ale and beer, and the fourth the 

 expressed juice of crabs. , 



Vinegar is sold by the gallon, the barrel, the cade, the 

 kilderkin, the hogshead, the pipe, and the tun. It is naturally 

 far dearer in small quantities than it is in bulk. It is possible, 



