the Halibut, in the north they call the Turbot, and the Turbot the Bret; nay, in some parts of the weft of England they call the Turbot Bret, and the Halibut Turbot." Ray.
Cunninge, p. 348, unknown.
Rochetts, p. 348. "Rochets, or rather Rougets, because they are so red," says Muffett, p. 166, "differ from Gurnards and Curs, in that they are redder by a great deal, and also lesser. They are of the like flesh and goodness."
Mades, p. 348. "Maides," says Muffett, p. 157, "are as little and tender Skates"
Dabes, p. 348. "Passer asper, seu squamosus, Rondel." Ray. Pennant III. 230.
Burbott, p. 348. Pennant III. 199[1].
Mopps, p. 370. In Dale's History of Harwich and Dover Court, London, 1732, 4to. p. 428, speaking of fishes, that author says, "The Whiting is here frequently, and is caught both by nets and hooks, baited with sea-worms, called in some places Spruling. It is a very tender fish, and easy of digestion. The young ones are called Whiting Mops. The figure of this Fish in Willoughty, Tab. L, No. 5, is good."
Claretwine, p. 369. The Notes to the Northumberland Household Book say, "The Claret Wine was what the Gascoigns call at present Vin-Claret, being a pale red wine, as distinguished from the deeper reds, and was the produce of a district near Bourdeax, called Graves, whence the English in ancient times fetched the wine they called Claret, and concerning which many very particular regulations may be found in the old Chronique de Bordeaux."
Sanders, p. 369. "This fragrant wood[2]," say the same notes, "brought from the East Indies, was principally used for colouring the confections red, as Saffron was for tinging them yellow." See Lewis's Materia Medica, p. 517.
Calves Mugget, p. 370. In Cornwall a Mugitty Pye is a pye made of Calves intrails.
Andulees, p. 371. "Andolian (term in Cookery) is a kind of pudding, made of Hogs Guts, filled with spice, and one gut drawn after another. Some write it Annolia." Randle Holme.
Colflorry, p. 371. "Cole-Florie, or after some, Colie Flore, &c." Gerarde's Herbel, p. 314.
Navoyes, p. 371. "Nevewes." See Gerard's Herbal, p. 235.
Purslinge, p. 371. See Gerard's Herbal, p. 521..
Colregoe, p. 371. See Gerard's Herbal, p. 447.
Skerretts, p. 371. See Gerard's Herbal, p. 1036.
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