310 Notes and Illustrations. 
menty, ‘‘ Nym' clene wete, and bray it in a morter wel that the 
holys? gon al of and seyt® yt til it breste and nym yt up, and lat it 
kele* and nym fayre fresch broth and swete mylk of Almandys or 
swete mylk of kyne and temper yt al, and nym the yolkys of eyryn,° 
boyl it a lityl and set yt adoun and messe yt forthe wyth fast 
venyson and fresch moton.” 2. For to make Formenty on a Fische- 
day, ‘‘ Tak the mylk of the Hasel Notis, boyl the wete wyth the 
aftermelk til it be dryyd, and tak and colour yt wyth Saffroun, and 
the ferst mylk cast therto and boyle wel and serve yt forth.” In 
Mr. Peacock’s Glossary of Manley, etc., we have: “ Frumerty, a 
preparation of creed-wheat® with milk, currants, raisins and spices 
in it.” 
91. 1. To make Aqua Composita, chap. 223: ‘‘ Take of Sage, 
Hysope, Rosemarie, Mynt, Spike or Lauender leaues, Marioram, 
Bay leaues, of each like much, of all foure good handfulles to one 
galon of liquour. Take also of Cloues, Mace, Nutmegs, Ginger, 
Cinnamon, Pepper, Graines, of each a quarter of an ounce, Liquo- 
rice and Annise, of each halfe a pound: beat the spices grosse,’ 
and first wash the herbes, then breake them gently betweene your 
hands. Scrape off the barke from the Liquorice, and cut it into 
thin slices, and punne * the Annise grosse, then put altogether into 
a gallon or more of good Ale or Wine, and let them steepe all night 
close couered in some vessell of earth or wood, and the next 
morning after distill them with a Limbecke or Serpentine. But 
see that your fire be temperate, and that the head of your Limbecke 
be kept colde continually with fresh water, and that the bottom of 
your Limbecke bee fast luted with Rye dough, that so Ayre issue 
out. The best Ale to make Aqua Composita of is to be made of 
Wheate malte, and the next of cleane Barley malte ; and the best 
Wine for that purpose is Sacke.”—Cogan’s Haven of Health, ed. 
1612, pp. 222-3. 
92. 4. A Cockney, the derivation of which word has been much 
disputed, appears to me clearly to come from the verb to cocker, to 
cock, by contraction, as in this passage. <A cockney, therefore, is one 
who has been brought up effeminately, and spoilt by indulgence, 
whether a native of the city or of the country.—M. 
“The original meaning of cockney is a child too tenderly or deli- 
cately nurtured, one kept in the house and not hardened by out-of- 
doors life; hence applied to citizens, as opposed to the hardier 
inhabitants of the country, and in modern times confined to the 
inhabitants of London. The Promptorium Parvulorum, and the 
authorities cited in Mr. Way’s note, give ‘ Coknay, carifotus, delicius, 
mammotrophus’; ‘To bring up like a cocknaye, mignoter.’ ‘ Deli- 
cias facere, to play the cockney.’ Cf. ‘ Puer in deliciis matris nutri- 
1 take. 2 hulls. 3 seethe. * cool. 5 eggs. 
® wheat simmered until tender. 7 not fine, coarse. 8 beat, pound. 
