áre hoate and drye, and therfore for them that be phlegma ticke it is better to cate them salted, and in winter or at the beginninge of spring: but for cholerique persons and in hoate seasons they are best when they be new and moyśte, but the surest and best way is altogether to abstaine from them. The Greeke poet Homer for his manifolde knoweledge in al faculties worthie to be called the perelesse phenix of learninge most learnedly bringeth in, that Vlisses when he had trauailed longe vpon the seas, and all his victualles were spent, was by necessitie enforced and driuen to fishe. Meaninge therby, that so longe as we may liue without fishe, we shoulde refraine it. But for asmuche as euenie man may not alwayes eate egges nor fleshe, nor at all seasons without any respect and difference, and also appetite many times beareth swaye aboue reason: therefore I will declare & describe such fishes as are lest hurtfull. And first this is to be knowen, that those fishes are best which be neither verye harde and drye, neyther yet full of slimie and clammie toughnes, neither opplete with much fattinesse (for all fatte is ill, but of fishes the fattenesse is worse then anye other) neyther of ill sauoare and relice: bat pleasant sweete and toothsome in taste, and which will not soone stinke after they be taken out of the water. It is further also to be noted that of those which are soft and tender, the greatest are best, but of hard fishe take the smalest. For that which among moyst thinges is found drye, must be taken as moderate as that is, which amonge drye thinges is founde moyste. Yet let a conuenient measure aswell in the bignesse as in the smalenesse be obserued. Also the fishes that liue about cleare rockes and in stony places are (as Galen sayeth) better then any other.

"And it is not without good cause that suche fishes be preferred and winne the commendacio from others. For they exercise and mooue themselues muche and often, and lye in suche places, where they are often tossed and beaten with the continuall surges and waues of the tempestuous sea, and neuer are embroyned with anye filth or diertie slimishnes.

"Those fishes also are greatly commended that come swymminge out of the sea into riuers, sith they come agaynst the streame, and the further of that they be from the sea, the holesomer and better they are. Next vnto them are those that liue in sandie places, and those that breede in cleare and freshe runninge water, that is without much mudde. Furthermore those fishes that feede vpon sweete herbes, rootes and weedes aboute the banke sides are better then those that liue by mudde and slime: amonge which ill sorte are those fishes that are called

called mugles or lompes, which are not holesome although they seeme to haue a pleasant taste and sauoure. Therefore al such fishes as liue in filthye puddles, fennes, marshes, dyches and standinge waters whiche moue not, are to be eschewed.

"This generall warninge now premised briefly and namelye let vs touche suche sortes of fyshes as are best and most sufferable, supposed to be of good nourishment and of lightest concoction. Good and holesome is the Gilthead (called Aurata and of the Greeques Chrysophris because it hath in his forehead a thinge congelate which in the water shineth like golde as in the olde ones it is to be seene) they geeue muche nourishement and therefore are difficultie digested. So is the rochet and sea pearches. But riuer pearches (whiche are like in maner to the other) are of pleasaunt taste and good to be geeuen nowe and then to them that haue a feruent ague, when their appetite is quight gone through vehemencie of heat. Carpes are pleasant and toothesome: so are also troutes and gogions, but those are best that are white and little, for they be softe, mollefiynge, of good iuyce and concoction, but those that are greene and blackishe are worste. Of good iuyce also are mullets and barbilles, beinge meane betweene harde and ter der as Cornelius Celsus wryteth and Galen affirmeth the same. They binde the bellie speciallie beinge broyled on the coales: but fried they are heauie and hard to digest. Athenæus writeth that if a liuinge mullet be put into wine and choked or strangled therin, whatsoeuer man drinketh of the same wyne, shall not be able to do the acte of generatio. Dioscorides saieth that much and often eatinge thereof dymmeth the eyesight. Plinie writeth that the pouldre made of the head of a freshe mullet, hath great vertue against al venime and poyson, speciallie if it happen throughe the stinging of any liuing creature.. And they be called mullettes and barbilles, because they haue two barbes or wartes on their neither iawes.

"Eeles are not holesome because they be moyste and slymie: of whom I will here geene a note or twaine, not hitherto of anye almoste marked. All alonge the backebone of an eele, there goeth a blacke stringe like a small veine (as it is in the tayle of a crabbe) in which blacke veine a certaine poyson is included, whiche ought to be drawen out before the eele be boyled, and he requireth longer time of seething then any other fishe. Beynge broyled, it nourisheth better then when it is boyled, because the fier taketh away his vicious and naughtie humours.

"Phisicions do altogether reiecte the eatinge of them about Midsomer. They that are moste firme, solide and fatte are best,

and

and speciallie the femalles (there snoute or nose is tourned vpwarde more then the males) but if my counsell may be followed, it were best for suche persons as in this treatise are ment to forbeare them altogether, at all seasons in the yere, for they be of harde concoctio and engendre very grosse and slimie humour, albeit to cormerauntes and epicures they seeme to go down their throte pleasauntlie. I once read this of an cele, in a worke of a certaine naturall philosopher and haue taught the same to manye, albeit I knowe no man that as yet hath put it in proofe, neyther yet my self. Now whether his

conclusion be true or no, let the authoure himselfe shifte and aunswer it. If you woulde make some notorious drunkard and common swil-bowle to loth and abhorre his beastlie vice and for euer after to hate the drinking of wine: put an cele alyue into some wyde mouthed potte with a couer, hauing in it suche a quantitie of wine as maye suffice of it selfe to suffocate and strangle the eele to death. Which doone take out the dead eele, and let the partie whom you would haue reclaymed from his bibacitie, not knowing hereof drinke of that wine onely, euen as muche as he listeth. The same vertue (as som wryte) hath the water that distilleth out of a vine when it is cutte and pruned, if it be mixed with wine, and geeuen to drinke twise or thrise to one that knoweth not of it. But let vs againe retourn to fishes. Crabbes for the most parte are to be eschewed for they be ill for the head: and vnder crabbes we also meane all periwincles and shrimpes. All kindes of shelfishes as oysters, cockles, limpettes, muscles, &c. are seldome and sparingelie to be eaten. The dressinge of the must be such, as the nature of the fishes themselues, time, season and custome requireth: but those that be moyste and soft speciallie in moyste seasons are best rosted, that is to say, dressed onely with fyer without any water or any other licoure. Notwithstandinge, we may vse oyle and vinegre to sauce and relice the same the better. But harde and toughe fishes were better to be boyled and wel sodden then either rosted or broyled. Finallie this I for a generall rule, that al cold or moyst meates are holpen and qualified by drinkinge good wine and eatinge good spices withall."

say

**

Verses by Sir Robert Maitland.

The following lines by Sir R. Maitland of Leidingtowne, have probably never been printed. They are slightly noticed by Mr. Pinkerton, along with several

other

other productions of the same author, left unpublished. (See Maitland's Poems, Vol. II. p. 460.)

"When I have done considder

this warld's vanitie,

Sa brukil and sa slidder,

sa full of miserie; Then I remember me,

that heir thair is no rest; Thairfoir appeirantlie,

to be mirrie is best.

Let us be blythe and glaid,
my freindis all I pray;
To be pensive and sad

na thing it help us may.
Thairfoir put quyt away,
all hevines of thocht;
Thoch we murne night & day,
it will availl us nocht.

It will not be our sorrowe,
that will stoip godis hand,
To strik baith evin and morrowe
baith on the sie and land.
Sen nane may it gaine stand,

let us be all content,

To underly the wand

of godis punishment.

Quhat god pleasis to do,
accept it thankfullie;
Quhat paine be puttis us to,
receave it patientlie.
And give that we would be
releivit of our paine,
For sinne ask god mercie;
offend him nocht againe.-
Sen first the warld begann,
thair hes been trubill ay,
For punishment of men;
and sall, quhill domsday.
And sen we may not stay,
what god pleis do us till,
Quhat he will on us lay,
receave it with guid will.

ZE 2

For

For god will lay some sturge
quhill that the warld tak end;
Fra sinne the warld to purge,
will ay some plaigis send.
Bot quha will lyfe amend,
and pray to sinne na mair,
Then god will him defend
fra everlasting cair.
Yet, plainelie I conclude
into all wardlienes,
Nathing for man sa guide
as lesom mirrines.
For thair is na riches,

Sa lang this lyfe can lenthe,
Conserve him fra seiknes,

and keip him in his strenthe.
Thairfoir with trew intent,
let us at god ask grace,
Our sinnes to repent,

quhile we haue tyme & space.
Syn bring us to that place,
quhair joy is evermoir;
And sie god face to face,
in his eternall gloir.
Finis, q. Sir R. M."

A. M. M.

The Palis of Honoure Compyled by Gawyne dowglass Byshope of Dunkyll. Imprinted at London in fletstret, at the sygne of the Rose garland by wyllyam Copland. God saue Quene Marye. Col. Imprinted at London in Flete strete at the sygne of the Rose garland, by Wyllyam Coplande. qto. extends to Kiiij.

The above title is in the same compartment as the author's translation of Virgil:t the sentence "God

This title is the only part printed in roman.

+ See Herbert, p. 357.

saue