Page:Archaeologia Volume 13.djvu/465

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Tunny, p. 341. "Called in Cornwall," says Ray, "Spanish Mackrell, of which we saw a large one taken at Penzans." Pen. III. 266.

Porposse, p. 341. Muffet on Food, p. 165, tells us, "Porposses, Tursions, or Sea-Hogs, are of the nature of Swine, never good till they be fat, contrary to the disposition of Tunnies, whose flesh is ever best when they are leaned. It is an unsavoury meat, engendering many superfluous humours, augmenting fleagm, and troubling no less an indifferent stomach, then they trouble the water against a tempest: yet many ladies and gentlemen love it exceedingly, bakt like venison: yea, I knew a great gentlewoman, in Warwick Lane, once send for a pasty of it given from a courtier, when the prisoners of Newgate had refused the Fellow of it out of the begger's basket. Thus like lips like lettice, and that which is most men's bane, may be fittest to delight and nourish others."

Sealump, p. 341, "Lumps are of two sorts," says Muffet, p. 156, (Pen. III. 133,) "the one as round almost as a Bowle, the other resembling the fillets of a Calfe: either of them is deformed, shapeless, and ugly, so that my maides once at Ipswich were afraid to touch it. They are best being boiled and pickled like Sturgian, and so eaten cold."

Chevine, p. 341. "The Chub or Chevin, Capito. Cephalus Fluv." Ray. Pennant III 368.

Crevices, p. 341. Muffett tells us, p, 178, "We do foolishly to eat them last being a fine temperate and nourishing meat."

They are thus mentioned in Skinner, "Cray-Fish, vel potius Crevice—Astacus sluviatilis, quibusdam minus proprie, Cancer fluviatilis."

Seale, p. 341. "Scale's Flesh," says Muffett, p. 167, "is counted hard of digestion, as it is gross of substance, especially being old; wherefore I leave it to mariners and sailers, for whose stomacks it is fittest, and who know the best way how to prepare it."

Rudds, p. 341. Skinner says, "Piscis Rutilo pisci cognatus, vide Roche and Red." Pen. III. 363.

Breame, p. 341. "Cyprinus latus, Abramis." Ray. Pennant III. 362.

Habberdine, p. 343. The Notes to the Northumberland Household Book say, "This is the Northern Term for barreled Cod. Vid. Willughby, 166, so called from Aberdeen, anciently famous for curing this kind of fish."

Britt, p. 348. Brett, the northern name for a Turbot. Pen. III. 233. "The names of Turbot and Halibut are confounded in several countreys. What in the west they call