and Sentiments. 27 later period^ in the cafe of large feafts, the cooking was done out of doors. The only words in the Anglo-Saxon language for cook and kitchen^ are c6c and cyccne, taken from the Latin coquus and coqidna, which feems to No. 17. u4 Saxon Kettle. No. 18. A Saxon Cock. lliow that they only improved their rude m.anner of living in this refpe6l after they had become acquainted with the Romans. Betides boiled meats, they certainly had roaft, or broiled, which they called Ircede, meat which had been fpread or difplayed to the fire. The vocabularies explain the Latin coRus by "boiled or baked" (gefoden, gehacen). They alfo fried meat, which was then called hyrftyng, and the veffel in which it was fried was called hyrfting-panne, a frying-pan. Broth, alfo (broth), was much in ufe. In the curious colloquy of Alfric (a dialogue made to teach the Anglo-Saxon youth the Latin names for ditferent articles), three pro- feffions are mentioned as requifite to furnifli the table : firft, the lalter, who ftored the flore-rooms (cleafan) and cellars (liedderne), and without whom they could not have butter {Inter e) — they always ufed lalt butter — or cheefe {cyfe) 3 next, the baker, without whole handiwork, we are told, every table would feem empty ; and laftly, the cook. The ^^'ork of the latter appears not at this time to have been very elaborate. " If you expel me from your fociety," he fays, "you will be obliged to eat your vegetables
