Page:A dictionarie of the French and English tongues - Cotgrave - 1611.djvu/688

 Pain benist de la confrairie. Thumps, thwacks, blows Pain benist de la S. Cy. Wine; or, any good drinke. Pain benist d'Escosse. A sodden sheepes liuer. Pain bis. Browne bread, houshold bread, course bread. Pain bis-blanc. Wheaten bread, or boulted bread. Pain de bouche. as Pain mollet. Pain bourgeois. Crible bread betweene white and browne; a bread (that somewhat resembles our wheaten, or cheat) a loafe whereof is to weigh, when tis baked, 32 ounces. Pain de brasse. A great houshold loafe of course bread, like our Chesloafe. Pain de brode. Browne bread, course houshold bread; a loafe whereof is to weigh 96 ounces, or six pound. Pain de Chailli. A verie white bread (named so of Chailli a village) the loafe whereof is to weigh 12 ounces, and to be sold for 12 d. Paris. when a Septier of wheat is worth 20 s. Tourn. Pain chalan. All kind of countrey-Bakers bread, that of Gonesse excepted. Pain à chanter. as Pain missal. Pain de Chapitre. A fine, white, hard-kneaded, and flat manchet, weighing about 16 ounces. Pain à cocu. The smallest, and daintiest kind of red Mushrome; also, as; Pain de cocu. Cuckobread, Stubwort, wood Sorrell, wood Sowre, sowre Trefoile, hearbe Alleluya. Pain coquillé. A kind of hard-crusted bread, whose loaues doe somewhat resemble the Dutch bunnes of our Rheinish-wine houses. Pain de Cour. as Pain mollet. Pain farain. A verie yellow houshold bread, of the better sort, and made in great loaues. Pain de fenestre. Browne bread. Pain fraisé. A Panadoe, of the crummes of stale bread, soaked a while in 2 or 3 changes of water, then boyled in a pipkin with butter, or any other sweet, & fat moisture; or in Capons broath; and often stirred. Pain de Gonesse. A delicate white bread, made in a village called Gonesse; whose water is reported to be the chiefe cause of that delicacie. Pains d'hostelage. Looke Hostelage. Pain de mesnage. Ordinarie houshold bread; (for the most part finer then browne, and browner then wheaten.) Pain missal. A Wafer made onely of flower and a little salt. Pain mollet. A verie light, verie crustie, and sauorie white bread, full of eyes, leauen, and salt. Pain de moustarde. A loafe, or ball, of drie, or dried mustard. Pain mouton. Looke Mouton. Pain d'oiseau. Stonecrop, Stonehore, Mousetaile, wild Prickmadam, Pricker, Jacke of the butterie. Pain de panniere. A great white loafe yeelded by the the tenants of S. Gondon sur Loire vnto their Lord, yearely, and besides their Cens. Pain perdu. A broath made of wine, Rose-water, and sugar, egges, and bread. Le Iour de pain perdu. Shrouetewsday. Pain de la place. Brown bread, course houshold bread. Pain porcin. as Pain de pourceau. Pain de Potensac. A delicat bread made in a village called Potensac, neere vnto Bourdeaux. Pain de pourceau. Hogs bread, swines bread, sow bread; (an hearbe.) Pain de Quinque. See Quinque. Pain de rose. A Rose-cake. Pain rousset. Cheat, or boulted bread; houshold bread made of Wheat and Rie mingled. Pain de terre. The hearbe Sow-bread. Gros pain. Course browne bread. Petit pain. A little loafe of bread; also, spare diet, poore fare, thinne cheere; whence the Prouerb; Apres grand banquet petit pain. &, faire le petit pain. To liue neerely, sparingly, nigardly; with a little. Au pain, & au cousteau avec. Verie familiar, verie much conuersant, at bed and at boord, as a companion, or haile-fellow well met, with. De mesme pain soupe; &, faire de tel pain soupes. Looke Soupe. Estre en pain; ou hors de pain. Children to be vnder, or out of, the gouernment of their parents; hence also, Mise hors de pain. An emancipation. Faire pain separé. To part housholds; people of one house, or societie, to diet seuerally, or liue by themselues. Manger son pain blanc le premier. To fare well at first and ill at last; or, to spend the best at first in hope the worst will mend. Manger son pain en son sac. To play the snudge, or churle; to eat his victualls priuately, retiredly, or in corners. C'est trop mangé d'vn pain en vn lieu. We haue too much vsed, attended, or vrged, one thing at once. Il sçait plus que son pain manger. He knowes more then th' eating of his bread comes to; he is no child, he is past a babe; his skill is more then ordinarie. Mettre le pain en vn four froid. To put bread into a cold ouen; to imploy things idly, or on that which will not auaile them; or thinke to make vse of things which are of no manner of vse. Mettre vn pain au four à. To doe a man a good (or euill) turne; to put a tricke on him, with a good (or an euill) intention. Prendre vn pain sur la fournée. To get a snatch at his wench that's readie to be maried. Quiers tu meilleur pain que de fourment? Wouldst thou haue better bread then's made of wheat? Il veut beaux chiens à peu de pain. He lookes to be well serued, and yet will giue but little intertainment. Pain tant qu'il dure, vin à mesure: Prov. Eat at pleasure, drinke by measure. À pain, & oignon trompette ne clairon: Pro. Look Oignon. Nul pain sans peine: Prov. Toyle hath a part in each thing we enioy; or, without some toyle no bread, no benefit. Ou pain faut tout est à vendre: Prov. Where bread is wanting all is to be sold. À l'enfourner on fait les pains cornus (ou cocus: ¶Pic.) Prov. In the beginning of a cause are faults the soonest made, and (once made) worst amended; or, the beginning shewes what to presume of the rest. À la faim il n'y a point de mauvais pain: Prov. Hunger makes any thing tast well. Chasque demain apporte son pain. All dayes produce their owne prouision. Ia ne vienne demain qui n'apporte son pain: Prov. Let the next day produce it owne prouision; or, let him not come next day that now comes vnprouided. Croustes de pastez valent bien pain: Prov. Peeces of pie-crust are as good as bread; or, he doth no wrong that giueth cake for bread. De tout s'avise à qui pain faut: Pro. Necessitie inuen-*