18 LIFE OF WALTON. 



, in mie$e toe tat it be a0 bigge tyere a0 in ong ot&er pfaee 

 about : tljenne atme gour croppe at tl;ouer entie, tiohme to tf)e 

 frette, togtf) a Igne of tj $eere0, anti tmbbe t$e Igne, anti frette it 

 fa0te in tf?e toppe togrj) a botoe to fasten on your Igne ; anti tfjua 

 flfwll ge ma&e gou a rotfte 000 p?e^? tfjat ge map toal&e tertog& ; 

 anti tere 0$an noo man togte tojjere abotote ge goo* 



Speaking of the Barbel she says : Qfyt TBarbgll 10 a 0toete 

 fg00&e; but it i0 a qua0g meete, anu a pergllou0 for mannga 

 fcotig* /For, compnlg, |)e geurty an introtiupon to fye fcbre0j 

 anti gf |je be eten ratoe *, |)e ma? be cau0e of mannH0 Uet|>f, 

 to2c|>e |>at|) oft be 0een And of the Carp, t&at it i0 a Begn- 

 tou0 fg00!>e, but t|>ere ben but fetoe in OBnglontie* Slnti t^ejefore 

 31 torgte ttje Ia00e of $im li;e 10 an eugl! fp00$e to ta&e, jfor 

 $eei0 000 0tron$e enarmgti in tl?c mout&e, t!?at t^ere mage noo 

 toe&e |)arnag0 i)oip |)gm^ 



9nti a0 touc^nse !)i0 bagte0 t 31 >atie but IgtgH Snotoletjce of 

 iff 3nt> toe toete lot^ to torgte more tfjan 31 fenotoe anu ijabe 

 prougti* uDtu toclt 31 toote, tJjat tl;e rente toorme anH t^e menoto 

 ben goon bagt?0 for |jgm at all tgme0, a0 31 &atoe |>ett)e 0age of 

 per0one0 creHgble, anu aI0o fountie torgten in bo&e0 of cretience f* 



For taking the Pike this lady directs her readers in the 

 following terms, r/. 



3Ta&e a colilgnge fjo&e ; ant) tale a Eocf>e, or a fre00f?e I^er- 

 rgng; anti a togre tegt& an $ofe in t|>e entie, anti put it in at t|)r 

 ttiout^, anti out at t&e taglle, tiotune bg t|je ritige of tfje fre00|?e ^ee- 

 rgng ; anti tl;enne put t&e Igne of gou^ ^c&e in after, anti tiratoe tj?e 

 |)ofie into t|?e c|)e&e of tlje fre00|?e fjeergng; t|?en put a plumbe of 

 leBe upon gour Igne a gertie longe from gour $o6e, anti a flote in mgti 

 toage bettoene ; anu ca0te it in a pgtte to^ere tjne JPg&e u0gtj) : an^ 



* The uage of the fourteenth century, at which this caution is levelled, 

 cannot at this day hut fill us with astonishment. What is it to manducate 

 and take into our stomachs the flesh of any animal without any kind of 

 culinary preparation, but to feed like canibals! The reflection on this prac- 

 tice operated so strongly on the mind of the Hon. Robert Boyle, that he 

 speaks in terms of abhorrence of the eating of raw oysters, in a book enti- 

 tled, Reflections, &c. which hereafter will be mentioned. 



The nearest approach, excepting the instance above, which in this agt 

 of rational refinement we make to the savage practice that gives occasion 

 to this note, is the eating of salted or pifkledberrings or anchovies ; but for 

 this it may be said in excuse, that there may possibly be in salt some prin- 

 ciple similar, in its operation on certain bodies, to^r* , at least, we find 

 that the purposes of culinary fire are sufficiently answered in the process of 

 curing herrings. 



f Considering the time when this book was written, we may conclude, 

 that these could be hardly any other than Monkish manuscripts. 



