APPENDIX 209 



to be well versed in this art. After the skinning was 

 done, it was customary to give the huntsman who was 

 "undoing" the deer a drink of wine; "and he must 

 drinke a good harty draught : for if he should break up 

 the dear before he drinke the Venison would stink and 

 putrifie" (Turb., 161 1, p. 128). 



In the " Master of Game " the limers were rewarded 

 after the other hounds, but they were never allowed to 

 take their share with the pack. 



The bowels or guts were often reserved, and put on a 

 large wooden fork, and the hounds were allowed to have 

 this as a sort of dessert after they had finished their 

 portion. They were halloaed to by the huntsman 

 whilst he held the fork high in the air with cries of 

 Tally ho ! or Tiel haut ! or Lau, lau ! This tit-bit was 

 then thrown to them. This was called giving them 

 the forhu, from the word forthuer, to whoop or holloa 

 loudly. Probably our term of giving the hounds the 

 holloa was derived from this. It was done to accustom 

 the hounds to rally round the huntsman when excited 

 by a similar halloaing when they were hunting, and had 

 lost the line of the hunted beast. 



In some instances the daintiest morsels were reserved 

 for the King or chief personage, and for this purpose 

 placed on a large wooden fork as they were taken 

 from the deer. The vein of the heart and the small 

 fillets attached to the loins (Turbervile says also the 

 haunches, part of the nombles and sides) should also be 

 kept for the lord, but these were generally recognised as 

 the perquisites of the huntsmen, kennelmen, foresters, or 

 parkers. 



EXCREMENTS, fumes, fewmets, obs. term for the 

 droppings of deer. From the Yx. fumées. G. de F. says 

 that the droppings of all deer, including fallow and roe 

 deer, are to be called fumées. The " Master of Game," 

 no doubt following the custom then prevalentin England, 

 says the droppings of the hart only are to be called fumes, 



O 



