eal Notes and Illustrations. 
what longer in growing. Make a trench at the top or in the edge 
of the ditch, and lay into it some fat soyle, and then lay the rope 
all along the ditch, and cover it with good soile also, then cover it 
with the earth, and ever as any weedes or grasse begins to grow, 
pull it off and keepe it as cleane as may be from all hindrances, 
and when the seeds begin to come, keepe cattle from bruising them, 
and after some two or three yeares, cut the yong spring by the 
earth, and so will they branch and grow thick, and if occasion serve, 
cut them so again alwayes, preserving the oake and ashe to become 
trees.” The best time to lay the berries in this manner is “in 
September or October, if the berries be fully ripe.” 
19. 34. A ‘‘porkling” was worth 28d. at the time. See 57. 39. 
19. 37. With reference to the “‘daintiness” of. the Flemings, 
many of whom were settled on the East coast, compare the follow- 
ing: 
‘Now bere and dacon bene fro Pruse ibrought 
Into Flaundres, as loved and fere isoughte ; 
Osmonde,! coppre, bowstaffes, stile,” and wex, 
Peltre-ware,* and grey, pych, terre, borde, and flex, 
And Coleyne threde, fustiane, and canvase, 
Corde, bokeram; of olde tyme thus it wase. 
But the Ylemmyngis, amonge these thinges dere, 
In comen lowen‘ beste dacon and bere. 
Thus arre they hogges; and drynkyn wele ataunt ;° 
Farewel, Flemynge! hay, harys, hay, avaunt !”— 
Wright’s Political Songs, ii. 171. 
19. 38. Light fire, as it is termed, is still used in Norfolk.—M. 
19. 39. ‘ Bowd eaten malt.” ‘The more it be dried (yet must 
it be doone with soft fire) the sweeter and better the malt is, and 
the longer it will continue, whereas if it be not dried downe (as 
they call it), but slackelie handled, it will breed a kind of worme, 
called a wzuell, which groweth in the floure of the corne, and in 
processe of time will so eat out it selfe, that nothing shall remaine 
of the graine but euen the verie rind or huske.” — Harrison, 
Description of England, part i. pp. 156-7. R. Holme says that 
“the Wievell eateth and devoureth corn in the garners; they are 
of some people called dowds.”’—Acad. of Arm. Bk. ii. p. 467. ‘‘ Bruk 
is a maner of flye, short and brodissh, and in a sad husc, blak hed, 
in shap mykel toward a golde dowde, and mykhede ® of twyis and 
pryis atte moste of a gold dowde, a chouere, oper vulgal can y non 
perfore.”—Arundel MS. 42, f. 64. The name gold bowde probably 
denotes a species of Chrysomela, Linn. Way, in Prompt. Parv. 
19. 40. See note on ‘‘A Medicine for the Cowlaske,” p. 4. 
Sloes gently baked in an oven are best preserved. They are an 
1 A kind of iron. 2 Steel. 3 Hides. 
£ Love. 5 So much, 6 Size. 
