POPPY. | NATURAL HISTORY. ; 249 
Poor-John. 
TEMPEST, ii, 2, 28. 
[Nares (Glossary, s.v.) says that Poor-John was_ hake 
salted and dried, and derives it from pauvre Jean, in preference 
to pauvre gens (Malone).] 
Tue French carry into Italy dry fish called Poor-John 
(brought to them by the English). 
Fynes Moryson, “Itinerary,” part iii, p. 134. 
A stop of a rope-hauler is first broken to the sea in the 
herring-man’s skiff or cock-boat, where [he learns] to eat 
Poor-John out of smutty platters, when he may get it, 
without butter or mustard. Nashe, “Lenten Stuff.” 
Tuis is a patent for the taking of Poor-John and barrel- 
cod alive and so to preserve ’em in salt-water for the benefit 
of the fish-mongers. Brome, “The Court-beggar,” v. 2. 
We thy old friends to thee unwelcome are, 
Poor-John and apple-pies are all our fare. 
No salmon, sturgeon, oysters, crab, nor conger. 
Sir Fobu Harington, “ Epigrams,” bk. ii. 50. 
Poperin-pear. 
Romeo anp Jutiet, ii. 1, 38. 
V, Pear. 
Popinjay. 
i. King Henry IV,, i. 3, 59. 
VY. Parrot. 
PoPINJAyY or parrot. 
Minsheu’s Dictionary, s.v. 
Tue parrot, the Popinjay, Philip-sparrow, and the cuckoo. 
Nashe, “Lenten Stuff”; and cf Nares’ Glossary. 
Poppy. 
OTHELLO, iii. 3, 330. 
Tuis seed is good to season bread with. 
Gerard’s “ Herbal,” s.v. 
