HONEY. | NATURAL HISTORY. 157 
[The Dutch caught the Herrings in English waters, and sold 
them to Englishmen, so that they were sold in England at 
20s. to 30s. the barrel; cf ‘“‘England’s Way to Win Wealth” 
(1614); but “the English export into Italy great quantity of 
red Herrings” (Hynes Moryson’s “Itinerary,” bk. iii. p. 148), 
though this trade was afterwards encroached on by the Dutch. 
As to the cooking of the red Herring: “Take well in worth 
a farthing-worth of flour to white him over and wamble him 
in” (Wash’s “Lenten Stuff”). He was ‘hosted, roasted and 
toasted” (zbid.), ‘‘ powdered and salted” (zbza.), and was served 
with mustard (zbzd., and Greene's ‘‘ Looking-Glass for London,” 
etc.), or with ‘oil and onion, crowned with a lemon-pill” 
(Beaumont and Fletcher's “Elder Brother’’). The first dish that 
was brought up to table (at Queen’s College, Oxford) on Easter 
Day was a red Herring riding away on horseback, z.e., a Herring 
ordered by the cook something after the likeness of a man on 
horseback set in a corn salad (Audrey’s MS. Account of English 
Customs (1678).] ; 
Hind. VY. Deer, 
Hog. Y/Y. Swine. 
Honey. 
Kine Hewry V., i. 2, 199. 
Puysicians tell, that treat of kind of things, that Honey 
is unprofitable meat and grievous to children and young 
men, in the which is much heat, and according to full old 
men and cold, with wine and with hot meats. Also for 
Honey is even and temperate, Honey is much according 
and friend to kind, and likeneth itself much to the 
members. Honey keepeth and saveth and cleanseth and 
tempereth bitterness, and is therefore put in Conservatives, 
and cleanseth medicines to temper bitterness of spicery. 
But raw Honey not well clarified is right ventuous, and 
breedeth a fever that hight Diurna, and stretcheth and to- 
hauleth the body under the small ribs. 
Bartholumew (Berthelet), bk, xix. § 54. 
