412 
Thie that wodcock. 
Thie all manner of small birds.* 
«* Timbre that fier, 
Tire that egge. 
Chin that salmon. " 
String that lamprey. 
Splat that pike. 
Sauce that plase. 
Sauce that.tench. 
Splay that breme. 
Side that haddock. 
Tusk that barbell. 
Culpon that troute. 
‘Tinne that cheuin. 
‘Transen that eefe. 
Traunch that sturgeon. 
Undertraunch that purpos. 
’ "Tame that crab. 
Barde that lobster.” 
Among the directions to the Sewer, 
the pecock is ordered to be served up 
* with his tayle.” 
In another part of the tract are the 
sauces for all fish. ‘* Mustarde is good 
for salt herring, salt fyshe, salt conger, 
salmon, sparlyng, salt ele and ling. Vi- 
negar is good with salt purpos, turrentine, 
salt sturgeon, salt thrilpole, and salt 
whale; lamprey with galantine; Vergis 
to roche, dace, breme, molet, bace, 
flounders, salt crab, and chivin with pow- 
der of synamon; to thornhack, hering, 
houndfish, haddock, whiting, and cod, 
vinegar, powder of synamon, and ginger; 
greene sauce is good with greene fish and 
halibut, cottel and fresh turbut; put not 
your greene sauce away for it 1s good 
with mustard.” 
But the most curious passage is pro- 
bably contained in the directions for 
“ The Chamberlaine ;” the work itself, 
appearing to have been designed as a 
sort of manual “ for the seruice of a 
prince, or avy other estate.” 
“ The Chamberlaine. 
“The chamberlain must be dilygent 
and cleanly in his office, with his head 
kembed and so to his souéraine, that he 
' be not rechlesse, and see that ye havea 
clean shyrt, brecli, peticote, and doublet, 
than brush his hosen within and without, 
and see his shone and hys slippers be 
cleane, and at morne when your soueraine 
wyll arise warm his shyrt by the fier, and 
see ye have a foote shete made in this ma- 
ner. First set a chaire.by the fyre with a 
quishin, another underjuis feet, than spread 
a shete ouer the chayre, and see there be 
redy a kerchiefe and a combe, than 
warme his peticote, his doublet, and_his 
stomacher, and than put.on “his doublet 
and his stomacher, and than “put on his 
The Antiquary—No, XV. 
[June 1, 
hosen and his shone’ or slippers, than 
strick up his hosen manerly, and tie them 
up, than lace Ins doublet hole by hole, 
and lay a cloth about his neck and head, 
than look ye have a basin and an ewer 
with warme water and a towell to wash 
his hands, than kneele upon vour knees 
and ask your soueraine what robe he 
wyll weare, and bringe him such as your 
soueraine commandeth and put it uppon 
hym, and take your leave manerly, and 
go to the church or chapell to your soue- 
raines closets, and carpets, and quishins, 
and lay down his boke of praiers, than 
drawe the curtins and take your leave 
goodly, and goe to your soueraines cham- ~ 
ber and cast all the clothes of the bed, 
and beat the fether bed and the bolster, 
but looke ye waste no fethers; thea the 
blankets, and see the shets be fayre and 
sweete, or els looke ye haue clene shets, 
than lay the head shets and the pilowes, 
than take up the towell and the basin, 
and lay carpets about the bed or in. win- 
dowes and cupboords laid with quishins, 
Also looke there be a good “fire burning 
brite, and see the house “of easement be 
sweete and cleane, aud the primie borde 
couered with greene cloth, and a quishin, 
than see there be blanket, downe; or cot- 
ton for your soueraine, and look ye have 
a basin or an ewer with water, and a 
towell for your soueraine, than take of 
his gown and bring him a mantel to kepe 
him fiem cold, than bring hym to the fyre 
and take of his shone and his hosen, then 
take faire kerchit of reins, and kembe 
his head, and put on his kerchife and his. 
bonet, than spred down his bed, lay the 
head shete and the pillowes, and when 
your soueraine 1s to hed, draw the cur- 
tins, then see there be morter, or wax, or 
perchours ready, than driue out dog or 
cat, and looke there be basins and vri- 
nall set nere your soverain, than take 
your jeave manerly, that your souerain 
may take hisrest merily.™ © |: 
I suspect the work to have been com- 
posed long before the time of publication ;- 
probably in the reign of Henry the Eighth. 
amy Sig \ fF9 
Your obedient Servant, 
ts - DaptiFrEeR, 
; 
To the Editor of the Antiquary. 
SIR, 
TRIFLING as the subject may at first. 
sight seem, it may be curious to many 
readers: to-become acquainted with’ the 
origin and history of banking. The few 
memoranda T have met with on the Sub- 
ject are here comméni¢ated, in the hope 
; that 
