Page:Poems of Anne Countess of Winchilsea 1903.djvu/567

 NOTES 429 �is there entitled Lettre de M. de Senec6, premier valet-de-chambre de la Reine, & M* Des Houlieres, en lui envoyant de I'argent qu'elle lui avoit prete & la Bassette. �BALPH'S BEFLECTIONS �L. 19: " But throw our stocking at our heads" For the cus- toms and superstitions connected with " flinging the stocking " and drinking the " sack -posset " see W. C. Hazlitt, Popular Antiquities of Great Britain (1870), Vol. II, pp. 112, 114. �THE OWL DESCRIBING HER YOUNG ONES �L. 50: "At length he cry'd with Vultur's Becks." In Tusser, Husbandry (1573) " bex " is the plural form, as in the lines, (chap. 34, st. 11): �So doing, more tender and greater they wex If peacock and turkey leave jobbing their bex. �Murray (Diet.) gives "beck" as still in use in the eighteenth century. �LI. 52-4: " Palatines " were fur tippets. Cent. Diet, quotes from Ladies Dictionary, 1694: "Palatine, that which used to be called a sable tippet, but that name is changed." Doily was a woolen stuff introduced for summer wear in the latter part of the seventeenth century. Dryden speaks of " Doily petticoats " (Limberham, Act IV, Sc. 1, 1678). Spectator, 283, speaks of doily as a stuff at once genteel and cheap. Arbuthnot (John Bull, I, vi) says: "His Chil- dren were reduced from rich silks to Doily stuffs," and Congreve speaks of " a fool and a doily stuff " ( The Way of the World, Act III, Sc. 3), but Gay makes doily synbnymous with silken drugget (Trivia, 1 :43), and Lady Winchilsea classes her " Doily stuffs" with silks as opposed to calicoes. Dr. Johnson (Diet.) defines "calico" as "an Indian stuff made of cotton; sometimes stained with gay and beautiful colors." Murray (Diet.) quotes from J. Roberts, Spinster, 347 (1719): "A tawdry, pie-spotted, flabby, ragged, low- priced thing, called Callicoe, made by a parcel of Heathens and Pagans that Worship the Devil, and work for half a penny a day." �THE EAGLE, THE SOW, AND THE CAT �LI. 27-9: "Lest Pettitoes should make" etc. William King in Art of Cookery, chap. 9, in his pretended excerpts from a great work by Caelius Apicius, puts emphasis on the sumptuous dishes prepared by the ancients from "hog-meat" in various forms. ��� �