Dairie-Book-art - 7/6/18

"A Dairie Booke for Good Hufwiues", by Bartholomew Dowe. Transcription and transliteration into modern English by Baroness Eibhlin nic'Raghailligh, OL. This is a treatise on cheese making and setting up a dairy. it was printed in 1588 in London.

NOTE: See also the files: About-Cheese-art, Enseignements-art, Portugues-15C-art, 2-Cheese-bib, Cheese-Histry-art, Dairy-Prodcts-art, milk-msg, cheesemaking-msg.

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Editor's note: I have tried over several years to reformat this to my standard 8 1/2 inch width. Try as I might, I could not get this manuscript readable in an 8 1/2 inch x 11 inch format. So I am putting this online with a width of 9 1/2 inches. 

Transcription and transliteration into modern english by:
Kathleen Madsen
Kathleenmadsen at gmail.com
Known in the Society as Baroness Eibhlin nic'Raghailligh, OL

From A Dairie Booke for Good Hufwiues, by Bartholomew Dowe.

Electronic Facsimilie provided by the Library of Congress

LC control no.: 74028888

ISBN: 9022107655

Main title: The householders philosophie ; anexed, A dairie booke /Torquato Tasso.

Originally Transcribed and Transliterated December 2014 - January 2015

A dairie Booke for
good hufwiues.

Very profitable and pleafaunt for the making
and keeping of white meates.

AT LONDON
Printed for Thomas Hacket, and are
to be folde at his fhoppe in Lomberde ftreete,
vnder the figne of the Popes
head, 1588.

A dairie Book for
good housewives.

Very profitable and pleasant for the making
and keeping of white meats.

AT LONDON
Printed for Thomas Hacket, and are
to be sold at his shop in Lombard Street,
under the sign of the Popes
head. 1588.

To all good Hufwiues dwelling
within the Countie of South-hamfhire, Bartholomew
Dowe, wifheth vnto them all heere in this life, health, wealth,
and profperitie: and heerafter in the life to come
ioyfull and endles felicitie.
(***)

Forafmuch as of late, an honeft Matron a South-
hamfhyre Vvoman, was defirous to haue con-
ference with me beeing a Suffolke man, to heere
my mind concerning making of whitmeate, after the
manner vfage and fafhion of Suffolke where I was
borne, albeit for forty and feauen yeeres paffed, I haue
beene and ftill am inhabiting & refident in this Coun-
tie of South-ham. For that mine aunfwers to her de-
maundes and queftions therein, was fo well liked of
by them that were prefent at that time, and fo accep-
tably taken among them all, that they very earneftlie
required mee, to reduce all our communication then
had betweene vs into wryting, to the end they might
heere it the oftner, and theyr neyghbours myght alfo
be pertakers thereof as well as they: which at theyr
inftant requeft I haue heere taken vpponmee to doo,
more homelie then feemely to fatif-fie their defires, &
alfo to auoyde idlenes, which folkes in age bee fundry
times much giuen vnto. And becaufe alfo I am vn-
apt to doo any good labour or worke, and nowe none
other thing in effect can doe but onely write, I haue
written this fimple quite rudely penned, and dedicate
the fame generally to all good hufwiues in South-
hamfhyre. Humbly defiring the all to beare me good
will for my dooing thereof, feeing willingly I will de-
			A. 2			ferue

To all good Housewives dwelling
within the County of South Hampshire, Bartholomew
Dowe, wishes unto them all here in this life, health, wealth,
and prosperity: and hereafter in the life to come
joyfull and endless felicity.
(***)

For as much as of late, an honest Matron a South-
hampshire Woman, was desirous to have con-
ference with me being a Suffolke man, to hear
my mind concerning making of white meat, after the
manner, usage, and fashion of Suffolke where I was
born, albeit for forty and seven years passed, I have
been and still am inhabiting & resident in this Coun-
ty of South-ham. For that mine answers to her de-
mands and questions therein, was so well liked of
by them that were present at that time, and so accep-
tably taken among them all, that they very earnestly
required me, to reduce all our communication then
had between us into writing, to the end they might
hear it the oftener, and their neighbors might also
be partakers thereof as well as they: which at their
instant request I have here taken upon me to do,
more homely than seemly to satisfy their desires, &
also to avoid idleness, which folks in age be sundry
times much given unto. And because also I am un-
apt to do any good labor or work, and now none
other thing in effect can do but only write, I have
written this simple quite rudely penned, and dedicate
the same generally to all good housewives in South-
hampshire. Humbly desiring the all to bear me good
will for my doing thereof, seeing willingly I will de-
                                 A. 2                               serve

jjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjjThe Epiftle.
Ferue none other at their handes. Fully trufting, that
the mirth and recreation that they fhall take, by the
reading or hearing thereof: fhal minifter occafion of
further profit to encreafe amongft them. And to
withdraw them from dumpes and fullen fantafies (be
ing a comon difeafe amongt women) to bee the quic-
ker fpirited, the better and the liuelier occupied, and the
luftier ftomaked in all their bufines, as well in white-
meate making, as in all other their hufwifeley doo-
ings. And thus wyfhing all them to beare wyth my
weakenes, and to accept my good will, in this my rude
dooing. I befeeche almighty God fendes them heere
good life and a ioyfull ending.

			All yours. B.D.

The Epistle.
serve none other at their hands. Fully trusting that
the mirth and recreation that they shall take, by the
reading or hearing thereof: shall minister occasion of
further profit to increase amongst them. And to 
withdraw them from dumps and sullen fantasies (be
ing a common disease amongst women) to be the quic-
ker spirited, the better and the livelier occupied, and the
lustier stomached in all their business, as well in white-
meat making, as in all other their housewifely do-
ings. And thus wishing all them to bear with my
weakness, and to accept my good will, in this my rude
doing. I beseech almighty God sends them here
good life and a joyful ending.

All yours. B. D.

A Dialogue betweene a South-
hamfhyre woman and a Suffolcke man concerning
making of whitemeate

		The Woman.
Sir, as I heard of late, ye haue had much
conference and talke with fome honeft wo-
men of this Countrey, concerning the ma-
king of Butter & Cheefe after your Coun-
trey fort; and for that your communicati-
on liked them well, by the report they
make thereof, I befeeche you I may bee fo bolde to afke you
fome queftions, concerning the circumftaunces of the fame.
And firft of all I pray you fhew me, if euer you ufed to make
Cheefe your felfe, feeing yee feeme fo well to bee experienced
therein.
		The Man.
Neuer in my life good wife, I haue made any, but I haue
in my youth in the Country where I was borne, feene much
made: for in the very houfe or grange that I was borne in,
my Mother and her maides made all the Whitmeate of
feauenfcore kine and odde.
		The Woman.
The number of kine was great that you fpeake of, and
therefore I pray you fhew me how many maides your mo-
ther did then keepe to milke them:

		The Man.
Not aboue feauen maides, for euery fcore of kine a maid.

		The Woman.
Then I thinke they were very long in dooing, for eight
this Countrie, if they milked fo many kine euery of them:
what time came they to Church upon the holy day?
			A 3				The

A Dialogue between a South-
hampshire woman and a Suffolk man concerning
making of white meat

            The Woman.
Sir, as I heard of late, you have had much
conference and talk with some honest wo-
men of this Country, concerning the ma-
king of Butter & Cheese after your Coun-
try folk, and for that your communicati-
on liked them well, by the report they
make thereof, I beseech you I may be so bold to ask you
some questions, concerning the circumstances of the same.
And first of all I pray you show me, if ever you used to make
Cheese yourself, seeing you seem so well to be experienced
therin.
          The Man.
Never in my life good wife, I have made any, but I have
in my youth in the Country where I was born, seen much
made: for in the very house or grange that I was born in,
my Mother and her maides made all the White meat of
seven score kine and odd.
          The Woman.
The number of kine was great that you speak of, and
therefor I pray you show me how many maids your mo-
ter did then keep to milk them:

          The Man.
Not above seven maids, for every score of kine a maid.

          The Woman.
Then I think they were a very long in doing, for eight
this Country, if they milked so many kine every of them:
what time came they to Church upon the holy day?
                                               A 3                               The

The Man.
To the beginning of diuine feruice, as well as they that
dwelt neere unto the Church. And yet they had a long mile
together, and foule waies.

		The Woman.
They your Mother and her Maides were very earelie or
rathe up in the morning about their buffnes.

		The Man.
She and her Maides were euery daie in the yeere Win-
ter and Sommer up out of their beddes, before foure of the
clocke euery morning.

		The Woman.
I perciue by your faying, they bee better and earlier ry-
fers in your Countrey than they be heere. I pray you nowe
fhewe or declare unto me, the order of the milke houfes in
your Countrey. What manner of Preffes they ufe to preffe
their Cheefes in, their Chernes for Butter, what buckets
or pailes they ufe to milke in, their Cheefe fates to make
their Cheefes in, or to put their Milke a running in, and
Trowes to powder and falt their Cheefes in.

The Man.
All thefe things I wil fhew you, as neere as I can remem-
ber. Firft the Milke houfe (if ye milke manie kine) ought
to be made the more large, with fhelues of plankes rounde
about the houfe, as iuft as may be to the walles of the houfe,
of three foote breadth, breaft high, to fette your Milke and
Creame upon, in Earthen pannes that be but fmall, made
flat in the bottome, fhallow, and glafed within, as high as
the Milke fhall ftand in them. They will bee beft to fette your
Milk in. The windowes of the Milk-houfe where y Milk
doth ftand, to be made vrrie ample and large, all a long on
the North or Eaft fide of the fame houfe, and fpecialiy for
                                                                                    the

The Man.
To the beginning of divine service, as well as they that
dwelt near unto the Church. And yet they had a long mile
together, and foul ways.

          The Woman.
They your Mother and her Maids were very early or
rose up in the morning about their business.

          The Man.
She and her Maids were every day in the year Win-
ter and Summer up out of their beds, before four of the
clock every morning.

          The Woman.
I percieve by your saying, they be better and earlier ri-
sers in your Country than they be here. I pray you now
show or declare unto me, the order of the milk houses in
your Country. What manner of Presses they use to press
their Cheeses in, their Churns for Butter, what buckets
or pails they use to milk in, their Chesse vats to make 
their Cheeses in, or to put their Milk a running in, and
Troughs to powder and salt their Cheeses in.

The Man.
All these things I will show you, as near as I can remem-
ber. First the Milk house (if you milk many kine) ought
to be made the more large, with shelves of planks round
about the house, as just as may be to the walls of the house,
of three foot breadth, breast high, to set your Milk and
Creame upon, in Earthen pannes that be but small, made
flat in the bottom, shallow, and glazed within, as high as
the Milk shall stand in them. They will be best to set your
Milk in. The windows of the Milk-house where your Milk
doth stand, to be made very ample and large, all along on
the North or East side of the same house, and specially for
                                                                                    the

for good hufwiues.
The Sommer time, to the ende that the colde ayre may take
effect in the Milke for thereby ye fhall gether much y more
Creame. Your Cheefe preffes that bee made to preffe your
Cheefes with a ftone or other waight, be not good, for com-
monly the Cheefes preffed with them, be more thicke on the
one fide then on the other, but the beft preffes for Cheefes
be made of a thick planck, with two peeces of Timber ftan-
ding upright with long morteffes in them, with a peece of
Tymber alfo brodeft in the middell, and narrowe at bothe
endes And that fhal be lifted up and downe within the fayd
Morteffes, with two yron pinnes, and driuen with a Mal-
let and wedges of Tymber. In this kinde of preffe, ye may
as well preffe foure or fiue Cheefes at once, as one. Your
Chernes for Butter ought to be made higher, and broader
in the bottome then ye ufe to haue them in this Countrey.
Your Cherne ftaffe in the lower ende thereof, to haue two
peeces of feafoned Timber of Afhe, faft fette on like unto a
Croffe, of a hand breadth or more, flatte, with two or three
holes bored in the endes of the fame two croffe peeces. With
thefe manner of Cherne ftaues, you fhal more eafily cherne
your Butter, then with your cherne ftaues made of a round
boorde full of holes, and neuer haue anie fmall chips in your
Butter, as yee may fundirie times haue with your owne fa-
fhioned ftaues; whether yee milke in buckets or pailes it is
no matter fo they be cleene kept. Prouided alwaies that yee
fuffer not your Maides to haue their buckets or payles to
milke in, to haue a furred coated at Midfommer, for of al the~
that delight in clenlines it will not be well liked of. Cheefe
fats that be made in Suffolke, be farre ftronger, and much
better to all effects then those that bee made in this Coun-
trey: for although y Turners heere be fhewed any of thofe
fats made in Suffolke (as I my felfe haue owne) yet un-
doubtedlie they cannot make the like. The Trowes to falt
or powder Cheese in, in Suffolke, be but planckes of a con-
uenient thickness, fet breft high, that be not paft three inches
and a halfe deepe, to falt their Cheefes in.
		A.4.				The

for good housewives.
The Summer time, to the end that the cold air may take
effect in the Milk for thereby you shall gather much the more
Cream. Your Cheese presses that be made to press your
Cheeses with a stone or other weight, be not good, for com-
monly the Cheeses pressed with them, be more thicke on the
one side than on the other, but the best presses for Cheeses
be made of a thick plank, with two pieces of Timber stan-
ding upright with long mortices in them, with a piece of
Timber also broadest in the middle, and narrow at both
ends And that shall be lifted up and down within the said
Mortices, with two iron pins, and driven with a Mal-
let and wedges of Timber. In this kind of press, you may
as well press four or five Cheeses at once, as one. Your
Churns for Butter ought to be made higher, and broader
in the bottom than you use to have them in this Country.
Your Churn staff in the lower end thereof, to have two
pieces of seasoned Timber of Ashe, fast set on like unto a
Cross, of a hand breadth or more, flat, with two or three
holes bored in the ends of the same two cross pieces. With
these manner of Churn staves, you shall more easily churn
your Butter, then with your churn staves made of a round
board full of holes, and never have any small chips in your
Butter, as you may sundry times have with your own fa-
shioned staves; whether you milk in buckets or pails it is
no matter for they be clean kept. Provided always that you
suffer not your Maids to have their buckets or pails to
milk in, to have a furred coat at Midsummer, for of all they
that delight in cleanliness it will not be well liked of. Cheese
vats that be made in Suffolk, be far stronger, and much
better to all effects than those that be made in this Coun-
try: for although the Turners here be shown any of those 
vats made in Suffolk (as I myself have owned) yet un-
doubtedly they cannot make the like. The Troughs to salt
or powder Cheese in, in Suffolke, be but planks of a con-
venient thickness, set breast high, that be not past three inches
and a half deep, to salt their Cheeses in.
                                   A. 4.                                                The

A dairie booke

		The Woman.
I pray you fhew me whether the women in your Coun-
trey, after they haue flit or fkymmed their euening Milke
in the morning, doo heate all the fame euening Milke ouer
the fire of a meafurable heate, or els doo they heate parte
of the fame milke verie hote, to the intent that by the heate
thereof, the reft of the euening Milke may haue heate e-
nough to be put a running.

		The Man.
The beft way in that point is, to heate all your euening
Milke ouer the fire fomewhat more than luke-warme, and
to frtaine your morrowe Milke as faft as it can be brought 
in from the kine and fo ftrained, put them togeather a run-
ning: for if ye fhould heate fome of the euening milke verie
hote to giue heate to the reft, ye fhall haue loffe and hinde-
raunce thereby, for by meane thereof, ye fhall make y leffe
Cheefe, & the Cheefe fo made will euer after be bad Cheefe,
drie and toughe. For note ye this, the hoter the Milke is
put a running, the fooner it will be runne, but if it bee ouer
hote, the Cheefe will be the worfe and the leffe. And it if bee
put a running too colde, it will be much the longer before it
come or be full runne, and the Cheefe fo made, though it bee
good Cheefe, it wil euer be white, therefore the maker of the 
Cheefe muft ufe her difcretion therein.

		The Woman.
Wheter doo ye thinke it better to knede the Curdes af-
ter they be runne, in a bole or pan, or to breake them but in
the cheese fate?

		The Man.
The beft waie is to breake them very fmall onely in the
Cheefe fate, while they be warme, and to ufe fuch dilligence
therein, that none of the Curdes be preffed into the Cheefe
						fate

A dairy book

The Woman.
I pray you show me whether the women in your Coun-
trey, after they have flit or skimmed their evening Milk
in the morning, do heat all the same evening Milk over
the fire of a measurable heat, or else do they heat part
of the same milk very hot, to the intent that by the heat
thereof, the rest of the evening Milk may have heat e-
nough to be put a running.

The Man.
The best way in that point is, to heat all your evening
Milk over the fire somewhat more than lukewarm, and
to strain your morning Milk as fast as it can be brought
in from the kine and so strained, put them together a run-
ning: for if you should heat some of the evening milk very
hot to give heat to the rest, you shall have loss and hind-
rance thereby, for by mean thereof, you shall make you less
Cheese & the Cheese so made with ever after be bad Cheese,
dry and tough. For note you this, the hotter the Milk is
put a running, the sooner it will be run, but if it be over
hot the Cheese will be the worse and the less. And if it be
put a running too cold, it will be much the longer before it
come or be full run, and the Cheese so made, though it be
good Cheese, it will ever be white, therefore the maker of the
Cheese must use her discretion therein.

The Woman.
Whether do you think it better to knead the Curds af-
ter they be run, in a bowl or pan, or to break them but in
the cheese vat?

The Man.
The best way is to break them very small only in the
Cheese vat, while they be warm, and to use such dilligence
therein, that none of the Curds be pressed into the Cheese
                                                                                    vat

for good hufwiues.
fate unbroken fmal, for if they be, in that place of the Cheefe
it will euer be wemmie or faultie. The Curdes beeing fo
well and small broken, preffe them downe often with your
handes holden a croffe, untill the Cheefe fate bee more then
filled, and higheft in the middell of hte fate, and let this bee
doone ouer a Tub, Couell or Fate, wherinto the whey may
runne from the Curdes. When the Curdes be broken into
an other veffell, the cheefe part of the buttrines or fatneffe
thereof, remaineth in the veffell, and fo the Cheefe by that
meanes much the worfe drie and leane meate. And moreo-
uer then that, and other thing by the way, ye muft well re-
member, for it is well worthy, when the Milke is wel run,
then breake your Curds, and with a boledifh fpeedily with-
draw the whey from the Curdes, and let it runne through
a temple with a bottome of hayre, ftanding uppon a Milke		
Ladder, ouer the veffell that is prepared to receiue y whey,
and fo with all conuenient fpeede that may be, make your 
Cheefe, and preffe it without any clothe in the Cheefe fate
at the firft preffing. For marke well this, after the Curdes
as a forefaid be ftirred, if you, or your maide that you doe
put in truft to make your Cheefe, doo then goe about other
bufines and leaueth the Curdes lying ftill in the whey till
they be cold before the Cheefe be made, which practife is
ought times in ufe heere in South-hamptonfhire, of the
Curdes fo ufed I doo affure you, yee fhall neuer haue good
Cheefe, albeit the Milke whereof it were made were neuer
flit or fcimmed, for that Cheefe fo made, will bee of this pro-
pertie, the longer ye keepe it, the dryer meate it will bee,
and efpecially in the midft of the Cheefe dryeft of all, for the
moyfteft part of the Cheefe will be neere the rinde, or utter
part thereof.

		The Woman.
I like your fayings heerein very well, but I pray you if
one keepe manie kine, and fo hath great plentie of Milke,
is it not needefull to haue a Chimney within the houfe
where the white meate is made.
		B. 				The

for good housewives
vat unbroken small, for if they be, in that place of the Cheese
it will ever be wemmie (wormy?gummy?) or faulty. The Curds being so
well and small broken, press them down often with your
hands held in a cross, until the Cheese vat be more than
filled, and highest in the middle of the vat, and let this be
done over a Tub, Couell (???) or vat, whereinto the whey may
run from the Curds. When the Curds be broken into
another vessel, the cheese part of the butteriness or fatness
thereof, remains in the vessel, and so the Cheese by that
means much the worse dry and lean meat. And moreo-
ver than that, and other thing by the way, you must well re-
member, for it is well worthy, when the Milk is well run,
then break your Curds, and with a boldness speadily with-
draw the whey from the Curdes, and let it run through
a temple with a bottom of hair, standing upon a Milk
Ladder, over the vessel that is prepared to receive the whey,
and so with all convenient speed that may be, make your
Cheese, and press it without any cloth in the Cheese vat
at the first pressing. For mark well this, after the Curds
as aforesaid be stirred, if you, or your maid that you do
put in trust to make your Cheese, do then go about other
business and leave the Curds lying still in the whey till
they be cold before the Cheese be made, which practice is
aught times in use here in South-hamptonshire, of the
Curds so used I do assure you, you shall never have good
Cheese, albeit the Milk whereof it were made were never
flit or skimmed, for that Cheese so made, will be of this pro-
perty, the longer you keep it, the dryer meat it will be, 
and especially in the midst of the cheese driest of all, for the
moistest part of the Cheese will be near the rind, or utter
part thereof.

The Woman.
I like your sayings herein very well, but I pray you if
one keep many kine, and so hath great plenty of Milk,
is it not needful to have a Chimney within the house
where the white meat is made.
                                     B.                                       The

A dairie booke
		The Man.
It is both needefull and alfo neceffarie in verie deede not
onelie for the heating of the Milke, but alfo to haue warme
water readie to fcalde the milke pannes, and to wafhe the
Cherne, other veffels and cheese clothes, for after the Milk-
pannes in the morning bee emptie, they muft bee well fcal-
ded, cleene wiped and fo fet up. And in the afternoone, before
Milke be put in them, they muft be fet with cold water a
while before.

		The woman.
Howe many times fuppofe ye the Cheefes muft bee
clothed, after they be put into the preffe.

		The Man.
At the leaft three or foure times: and if yee will haue
your Cheefes for fale, or for your owne Table to feeme fine
to the eye, ye muft then after the fecond clothing, clothe the~
afterwards with finer clothes, and ye may not fuffer your
Cheefe to lie long in one clothe unremooued, for if yee doo,
efpeciallie in the firft or fecond cloth, your Cheefe will be as
fweete as a Childe that hath lien long be pift in his clothes.
And that euill fauour fo taken, will neuer after out of the
Cheefes, though ye keepe them untill they be very hard.

		The woman.
I thinke your fayings heerein to be true, but confidering
that you faid at the firft of our conference therein: y Maide
Seruaunts in yhour Countrey coulde milke fo many kine a
peece, morning and euening, contrary to the order and ufage 
of this Countrey, I woulde faine heere fome part of your
minde howe they ufe themfelues therein, to the ende our
Maides heere may doo the like.
						The

A dairy book
The Man.
It is both needful and also necessary in very deed not
only for the heating of the Milk, but also to have warm
water ready to scald the milk pans, and to wash the
Churn, other vessels and cheese cloths, for after the Milk-
pans in the morning be empty, they must be well scal-
ded, clean wiped and so set up. And in the afternoon, before
Milk be put in them, they must be set with cold water a
while before.

The Woman.
How many times suppose you the Cheeses must be
clothed, after they be put into the press.

The Man.
At the least three or four times: and if you will have
your Cheeses for sale, or for your own Table to seem fine
to the eye, you must then after the second clothing, clothe them
afterwards with finer cloths, and you may not suffer your
Cheese to lie long in one cloth unremoved, for if you do,
especially in the first or second cloth, your Cheese will be as
sweet as a Child that hath lain long be pist in his clothes.
And that evil favour so taken, will never after out of the
Cheeses, though you keep them until they be very hard.

The woman.
I think your saying herein to be true, but considering
that you said at the first of our conference therein: the Maid
Servants in your Country could milk so many kine a
piece, morning and evening, contrary to the order and usage
of this Country, I would fain here some part of your
mind how they use themselves therein, to the end our
Maids here may do the like.
                                                                                 The

for good hufwiues.

		The man.
As neere as I can I will fatiffie your requeft heerein.
They that haue great dairies, or doo keepe manie kine to
the paile in Suffolke, they prouide them Maides that bee of
a conuenient age and ftrength, that be liuelie & luftie wen-
ches, willing to worke, and fuch as thinke no paine too deere
for them, where as I fee in this Countrie, fome fetts yonge
girlies and boies to milke their kine, that lacke ftrength to
doo it. And manie others, becaufe they may get them wo-
men Seruaunts the better cheape, or for fmall wages as it
fhould feeme, they take dame drowfie, and dame flowbacke
to their Seruaunts, who ufe to fitte a milking uppon their
tailes, their legs lying a long upon the ground, their heades
leaning againft the flancks of the kine, and there they catch
a napp while they might haue milked diuers of their kine,
and then they rife fcant well waked, and their kine not
halfe well milked,

		The woman.
This was well borne awaie of you, but as I doo heare
in your Countrey, they ufe there to milk the two fore teats
of their kine, and the two hinder teates togeather, where
as heere they doo milke the fide teates togeather, which I 
and others doo take to be as good a waie as yours.

		The Man.
You maie according to your fantafie thinke what yee lift
therein, but for true proofe thereof, if you caufe fome of your
kine to be milked after my Countreie fort heereafter con-
tinuallie, if they then that be fo milked, giue not the more
Milke, the better milke, and continue milche the longer,
then credite me not heereafter. And furthermore marke,
that if your Milke be brought in from milking, as flatte as
water in a Bucket, then furelie your Maides haue verie
flacklie and flothfullie milked your kine, for if the kine bee
		B.2				well

for good housewives.

The man.
As near as I can I will satisfy your request herein.
They that have great dairies, or do keep many kine to
the pail in Suffolk, they provide them Maids that be of
a convenient age and strength, that be lively & lusty wen-
ches, willing to work, and such as think no pain too dear
for them, where as I see in this County, some sets young
girls and boys to milk their kine, that lack strength to
do it. And many others, because they may get them wo-
men Servants the better cheap, or for small wages as it
should seems, they take dame drowsy, and dame slowback
to their Servants, who use to sit a milking upon their
tails, their legs lying along upon the ground, their heads
leaning against the flanks of the kine, and there they catch
a nap while they might have milked divers of their kine,
and then they rise scant well waked, and their kine not
half well milked.

The woman.
This was well born away of you, but as I do hear
in your Country, they use there to milk the two fore teats
of their kine, and the two hinder teats together, where
as here they do milk the side teats together, which I 
and others do take to be as good a way as yours.

The Man.
You may according to your fantasy think what you list
therein, but for true proof thereof, if you cause some of your
kine to be milked after my Country folk hereafter con-
tinually, if they then that be so milked, give not the more
Milk, the better milk, and continue milch the longer,
then credit me not hereafter. And furthermore mark,
that if your Milk be brought in from milking, as flat as
water in a Bucket, then surely your Maids have very
slackly and slothfully milked your kine, for if the kine be
                                        B. b                                        well

A dairie booke
well milked as they ought to be, the Milke then will haue a
great frothe or fobbe upone it, and that commeth of quicke
and haftie milking when it is doone with force. And it is
profitable to haue your kine fo milked, for fo yee fhall haue
the thicker Milke and the more Creame.

		The woman.
Wherefore doe ye will the Milke to be fet fo high from
the grounde, as ye did at the beginning fpeake of.

		The Man.
For preferuation and fafe keeping of the Milke and
Creame, for if the pannes with Milk, or pots with Creame,
were fette upon (or neere unto) the ground, then they were
the more readie for euerie dogge and Cat that fhoulde come
into the houfe, and alfo in fome Countrey, as Bedfordfhire
and the Ifle of Clie for Snakes, that fhould come in & con-
fume the fame. And principallie it is verie fit and neceffary
that Milke and Creame be fo ordered, fette and placed, as
Cattes cannot in anie wife come therebie, for they will not
onelie lappe and eate of the Milke and Creame, but when
they haue full fedde thereof, they will oft times fnuffe: and
caft out of their heads bloode plentiouflie all abroad upon the
Milke and Creame. And an other thing that much worfe
is and more odious, they may fome times happen to leaue
behind them where they feede, fome of the haires as euill as
poifon, for whofoeuer doth eate or drink one of thofe haires,
it will not tarrie in the bodie, but where it commeth foorth,
it breedeth a greeuous and painefull fore.

		The woman.
If Cats haue haires growing upon their tongues,it is
more then euer I heard of before.

					The

A dairy book
well milked as they ought to be, the Milk then will have a
great froth or fobbe (foam?) upon it, and that commeth of quick
and hasty milking when it is done with force. And it is
profitable to have your kine so milked, for so you shall have
the thicker Milk and the more Cream.

The woman.
Wherefore do you will the Milk to be set so high from
the ground, as you did at the beginning speak of.

The Man.
For preservation and safe keeping of the Milk and
Cream, for if the pans with Milk, or pots with the Cream,
were set upon (or near unto) the ground, then they were
the more ready for every dog and Cat that should come
into the house, and also in some Country, as Bedfordshire
and the Isle of Clie for Snakes, that should come in & con-
sume the same. And principally it is very fit and necessary
that Milk and Cream be so ordered, set and placed, as
Cats cannot in any wise come thereby, for they will not
only lap and eat of the Milk and Cream, but when
they have full fed thereof, they will oft times snuff: and
cast out of their heads blood plentiously all abroad upon the
Milk and Cream. And an other thing that much worse
is and more odious, they may some times happen to leave
behind them where they feed, some of the hairs as evil as
poison, for whosoever doth eat or drink one of those hairs,
it will not tarry in the body, but where it commeth forth,
it breedeth a greivous and painful sore.

The woman.
If Cats have hairs growing upon their tongues, it is
more than ever I heard of before.
  
                                                                           The

for good hufwiues.
		The Man.
I doubt not but ye wil beleeue your owne eies, for they
be too neceffarie witneffes to be beleeued, open you y mouth
of one of them olde or yong, and then ye fhall well apper-
ceiue them, for they bee well nigh as ftiffe as briftles, and
thefe haires once in a yeere, they caft from them, as fome doe
holde opinion.

		The woman.
I will regard Cattes the worfe whilft I liue, hearing
this much euill of them, but all this while wee haue had no
talke of making of Butter, wherein I pray you I may alfo
heere fome part of your minde.

		The Man.
As touching that matter, ye muft fee that ye haue plen-
tie of pots to put your Creame in, fo that alwaies it is verie
apt and neceffarie that fome be emptie, whell wafht & brea-
thed whiles other be occupied. In Sommer time before
you doo Cherne, it is meete the cherne be wafht, and fette
with colde water in it a good depth. And contrariewife, in
Winter beeing colde weather, to feafon your Cherne with
hote liquour: and when your Seruaunt is cherning of But-
ter, he or fhe, muft ftill cherne till Butter be come, for if
they haue cherned by the fpace of halfe an howre or more,
and doo let it ftand ftill but a verie little while, all their la-
bour before beftowed is loft, and after the Butter is cherned
caufe your Cherne to be dilligently wafht and fette up, lea-
ning upon the place where the Milke ftandeth, with the
bottome upwarde, to the ende it may take aire and breath
enough, to caufe it to remiane drie and fweete. And a verie
apt thing it is for her that will make the moft of her kine
to fkimme her Milke much part her felfe, by meane where-
of she may iudge and fullie percieue, when her Maides doe
it, whether it be to her hinderaunce or no, and oft times it
						is

for good housewives.
The Man.
I doubt not but you will believe your own eyes, for they
be too necessary witness to be believed, open the mouth
of one of them old or young, and then you shall well aper-
cieve them, for they be well nigh as stiff as bristles, and
these hairs once in a year, they cast from them, as some do
hold opinion.

The woman.
I will regard Cats the worse whilst I live, hearing
this much evil of them, but all this while we have had no
talk of making of Butter; wherein I pray you I may also
hear some part of your mind.

The Man.
As touching that matter, you must see that you have plen-
ty of pots to put your Cream in, so that always it is very
apt and necessary that some be empty, well washed & brea-
thed whiles other be occupied. In Summertime before
you do Churn, it is meet the churn be washed, and set
with cold water in it a good depth. And contrarywise, in
Winter being cold weather; to season your Churn with
hot liquor: and when you Servant is churning of But-
ter, he or she, must still churn till Butter be come, for if
they have churned by the space of half an hour or more,
and do let it stand still but a very little while, all their la-
bor before bestowed is lost, and after the Butter is churned
cause your Churn to be diligently washed and set up, lea-
ning upon the place where the Milk stands, with the
bottom upward, to the end it may take air and breath
enough, to cause it to remain dry and sweet. And a very
apt thing it is for her that will make the most of her kine
to skim her Milk much part her self, by mean where-
of she may judge and fully percieve, when her Maids do
it, whether it be to her hinderance or no, and oft times it
                                                                                       is

is good for the Miftres or dame to haue an eye to her kine,
whether they be well milked or no, for fometimes the cheefe-
lie upon the Holidaies, the Maides beeing difpofed to goe
to dauncing or other paftime, they will make more fpeede
in milking then fhall be profitable for the owners of them.
And confider that if the kine be not well milked and ftro-
ked, or fome of them left unmilked, it is a marring to the
kine, for hereby they will the rather grow drie, and be the
worfe milch long time after.

		The woman.
Yet all this while, I haue heard nothing of your Coun-
trey fafhion, for falting or powdring of Cheefe, and drying
thereof.

		The Man.
They laie their Cheefes to bee falted in fuch fhallowe
Trowes as before is fpoken of, with bryne that commeth
onelie of falt melted up to the middle of the fide of y Cheefe
if they be thicke, the longer etc. When the Cheefes be taken
out of falt, they muft be well wafht with warme liquour,
then well wiped and dried, and fo laide uppon faire fhelues
or boordes, and euerie day once to turne them, and the Chee-
fes, and the place where they doo lie, to bee well and drie
wiped each daie, for if through default of not fo dooing, the
print or forme of the Cheefe is feene where it did lie: it is
a point of houfewifrie that may be amended.

		The woman.
Howe is your opinion for Cheefe, wafht or unwafht,
which thinke ye beft.

		The Man.
The Cheefe wafht is faireft in fight, but Cheefe un-
wafht will continue beft, and continue moifteft to be fpent,
and the better to be fold by waight.
						The

is good for the Mistress or dame to have an eye to her kine,
whether they be well milked or no, for sometimes the cheesees
lie upon the Holidays, the Maids being disposed to go
to dancing or other pastime, they will make more speed
in milking than shall be profitable for the owners of them.
And consider that if the kine be not well milked and stro-
ked, or some of them left unmilked, it is a marring to the
kine, for hereby they will the rather grow dry, and be the
worse milch long time after.

The woman.
Yet all this while, I have heard nothing of your Coun-
try fashion, for salting or powdering of Cheese, and drying
thereof.

The Man.
They lay their Cheeses to be salted in such shallow
Troughs as before is spoken of, with brine that commeth
only of salt melted up to the middle of the side of the Cheese
if they be thick, the longer etc. When the Cheeses be taken
out of salt, they must be well washed with warm liquor,
then well wiped and dried, and so laid upon fair shelves
or boards, and every day once to turn them, and the Chee-
ses, and the place where they do lie, to be well and dry
wiped each day, for if through default of not so doing, the
print or form of the Cheese is seen where it did lie: it is
a point of housewifery that may be amended.

The woman.
How is your opinion fo Cheese, washed or unwashed,
which think you best.

The Man.
The Cheese washed is fairest in sight, but Cheese un-
washed will continue best, and continue moistest to be spent,
and the better to be sold by weight.
                                                                                       The

The woman.
Nowe ye haue anfwered me in all thefe points, I ren-
der unto right hartie and condigne thankes.

		The Man.
And I likewife thanke you good wife of your patience,
and when you heereafter haue confernce with any your
Neighbours of this our former talke : I praie you reporte
that I haue not taken upon me to teache you or others, how
ye fhould make whitmeate, for it were unfeemely that a
Man that neuer make anie, (but hath feene and behelde o-
thers in dooing thereof) fhould take upon him to teache wo-
men that hath moft knowledge and experience in that arte.
I haue but onelie made unto you rehearfall of the order and
fafhion how it is ufed in y Countreie where I was borne,
to the ende that you and others, underftanding bothe, may
ufe your owne mindes and difcretions therin, for fure I am,
olde cuftome and ufages of things bee not eafie to bee bro-
ken.

		The woman.
For my part I like your talke fo well, that I febeeche
you to make fome rehearfall againe thereof concerning this
mifterie, by meane whereof ye may call to memorie fome
thinges yet unfpoken of, and thereby alfo caufe me the bet-
ter to beare it awaie.

		The Man.
I perceiue well ye are defirous to haue me make a new
rehearfall or recapitulation of my former fayings, which to
doe, becaufe ye are a woman, who bee neuer fatiffied, till
they haue their will and minde fulfilled, I beeing one well
knowne, that alwaies heeretofore haue beene of good will
to accomplifh womens defires, will nowe be content alfo to
doe as ye haue willed me heerein
					And

The woman.
Now you have answere me in all these points, I ren-
der unto right hearty and condign thanks.

The Man.
And I likewise thank you good wife of your patience,
and when you hereafter have conference with any your
Neighbors of this our former talk : I pray you report
that I have not taken upon me to teach you or others, how
you should make white meat, for it were unseemly that a
Man that never make any, (but hath seen and beheld o-
thers in doing thereof) should take upon him to teach wo-
men that has most knowledge and experience in that art.
I have but only made unto you rehearsal of the order and
fashion how it is used in the Country where I was born,
to the end that you and others, understanding both, may
use your own minds and discretions therein, for sure I am,
old custom and usages of things be not easy to be bro-
ken.

The woman.
For my part I like your talk so well, that I beseech
you to make some rehearsal again thereof concerning this
mystery, by mean whereof you may call to memory some
things yet unspoken of, and thereby also cause me the bet-
ter to bear it away.

The Man.
I percieve well you are desirous to have me make a new
rehearsal or recapitulation of my former sayings, which to
do, because you are a woman, who be never satisfied, til.
they have their will and mind fulfilled, I being one well
known, that always heretofor have been of good will
to accomplish womens desires, will now be content also to
do as you have willed me herein
                                                                               And

And firft I will faie unto you, it is both good and profi-
table to haue your kine milked earlie in the morning, and
rathe at night, for then (efpeciallie in Sommer time) they
fhall haue time to feede out of the heate of the daie, and by
that meane giue the more milke. If your kine be milked
farre from home, caufe then the milke to be brought home in
veffels betweene two felkes, couered with a faire Lynnen
cloth twice double, and cheefely in the morning, to the in-
tent that thereby the milke may remaine warme enough
to be put a running with the euening Milke made warme
ouer the fire for that purpofe. And if you fend farre for your
kine to be milked at home, fee in any cafe that they bee
quietly brought home, for if they fhoulde be haftilie dryuen,
you fhall haue thereby much the leffe milke. Your milking
Maides (as I faid) muft be ftrong, quick, and in all theyr
dooings clenlie. But marke ye one thing, that fometimes in
Fommer feafon, by occafion of vehement heate, or by force
of much thundring & lightning, or by noife of great Gunnes
the drinke in your hufe may fuddainlie change and growe
eger, and then your fweete Milke with that lower Ale or
Beare, will make fo pleafant a drinke, called of fome a fil-
libub, or a poffest under the Cowe, that if it be not feene un-
to, ye fhall finde thereby, that your Cheefes be not fo weil
filled after that as they were before, nor fo much Creame
gathered. Your pailes or buckets to milke in, ought to bee
kept cleene and fweete as before, for otherwife they will
caufe the Milke to turne when it commeth to the fire. If the
inner fide of them be colloured like a Grey Friers or a Mil-
lers coate, I feare the Maides will be taken for fluttes, al-
though their Miftres or dame, will take occafion to excufe
themfelues, becaufe they laie in bedde in the morning tyll
their Maides had milked, where as if fhe had been a fine and
a thriuing hufwife withall, fhee might while her Maides
were in milking, haue flit or fkymmed all her Milke pans
of the euening Milke, there lyeth much profit therein if fhee
fhould find the waie to practife it. Then ufe your Milk thus,
						put

And first I will say unto you, it is both good and profi-
table to have your kine milked early in the morning, and
rathe(?) at night, for then (especially in Summertime) they
shall have time to feed out of the heat of the day, and by
that mean give the more milke. If your kine be milked
far from home, cause them the milk to be brought home in
vessels between two folks, covered with a fair Linen
cloth twice double, and cheifly in the morning, to the in-
tent that thereby the milk may remain warm enough
to be put a running with the evening Milk made warm
over the fire for that purpose. And if you send far for your
kine to be milked at home, see in any case that they be
quietly brought home, for if they should be hastily driven,
you shall have thereby much the less milk. Your milking
Maids (as I said) must be strong, quick, and in all their
doings cleanly. But mark you one thing, that sometimes in
Summer season, by occasion of vehement heat, or by force
of much thundering & lightening, or by noise of great Gunnes
the drinke in your house may suddenly change and grow
eager, and then your sweet Milk with that lower Ale or
Beer, will make so pleasant a drink, called of some a sil-
libub, or a posset under the Cow, that it be not seen un-
to, you shall find thereby, that your Cheeses be not so well
filled after that as they were before, nor so much Cream
gathered. Your pails or buckets to milk in, ought to be
kept clean and sweet as before, for otherwise they will
cause the Milk to turn when it cometh to the fire. If the
inner side of them be colored like a Grey Friers or a Mil-
lers coat, I fear the Maids will be taken for sluts, al-
though their Mistress or dame, will take occasion to excuse
themselves, because they lay in bed in the morning till
their Maids had milked, where as if she had been a fine and
a thriving housewife withall, she might while her Maids
were in milking, have flit or skimmed all her Milk pans
of the evening Milk, there lieth much profit therin if she
should find the way to practice it. Then use your Milk thus,
                                                                                     put

 

put the euening Milke fkimmed and warmed ouer the fire,
and the morrow milke newe milked togeather, and fo run
them togeather, then make your Cheefe as aforefaid, preffe
it well, then drie them and fette them up an edge. When yee
change your Cheefe in preffing thereof out of one cloth into
an other, if there happen fome part of the edges of y Cheefe
to hang out of the fides of the fame (as commonly beeing
well filled in the fate it will doo) you muft cut that awaie,
paring it euen by the edges thereof, & cut that in fmal peeceas
for your younge Chickens. A better meate yee can not haue
to feede them with, and a more apt place then your Cheefe
houfe is to keepe them in, ye cannot haue. But then ye muft
remember to put your Henne in a Coope, or for defaulte
thereof, to tie her by the legge, in fuch place of the houfe as
yee fhall thinke meete for her, laying heere unto her a borde
of a foote and more in bredth, whereuppon yee may be well
affured the Henne will alwaies broode her Chickens ra-
ther than upon the grounde. And if folke haftilie chaunce to
come into the houfe where the Chickens be abroode in the
houfe, although there were in euery corner of the houfe a 
Henne tied that hath Chickens, they will with all fpeede
euerie of them runne for fuccour to their owne dam, where
fhe standeth tied, as well as a Souldiour in the fielde will
repaire to his Captaine in time of neede. The next morning
after your Cheefe is made, put them in brine as before is
mentioned, & being falted enough, wafh them with hote
liquor out of falt, wipe them drie, and laie them on fayre
fhelues or boordes, and euerie daie turne them, wiping the~
and the place where they laie, for as I faide before, if the
Cheefe lie fo long unturned, that the forme or print of the 
Cheefe remaineth in the boordes where it did lie, it is much
difcommendable, and of all folkes delighting in clenlines to
be difliked. Put no Cheefes into anie racks before they bee
harde. When ye are difpofed to make Butter, caufe your
Cherne diligently to bee prepared as before is fpoken of,
						your

put the evening Milk skimmed and warmed over the fire,
and the morrow milk new milked together, and so run
them together, then make your Cheese as aforesaid, press
it well, then dry them and set them up an edge. When you
change your Cheese in pressing thereof out of one cloth into 
an other, if there happen some part of the edges of the Cheese
to hang out of the sides of the same (as commonly being
well filled in the vat it will do) you must cut that away,
paring it even by the edges thereo, & cut that in small pieces
for your young Chickens. A better meat you can not have
to feed them with, and a more apt place than your Cheese
house is to keep them in, you cannot have. But then you must
remember to put your Hen in a Coop, or for default
thereof, to tie her by the leg, in such place of the house as
you shall think meete for her, laying here unto her a board
of a foot and more in breadth, whereupon you may be well
assured the Hen will always brood her Chickens ra-
ther than upon the grounds. And if folk hastily chance to
come into the house where the Chickens be abrood in the
house, although there were in every corner of the house a
Hen tied that hath Chickens, they will with all speed
every of them run for succor to their own dam, where
she stands tied, as well as a Soldier in the field will
repair to his Captain in time of need. The next morning
after your Cheese is made, put them in brine as before is
mentioned, & being salted enough, wash them with hot
liquor and out of salt, wipe them dry, and lay them on fair
shelves or boards, and every day turn them, wiping them
and the place where they lay, for as I said before, if the
Cheese lie so long unturned, that the form or print of the
Cheese remains in the boards where it did lie, it is much
discommendable, and of all folks delighting in cleanliness to
be disliked. Put no Cheeses into any racks before they be
hard. When you are disposed to make Butter, cause your
Churn diligently to be prepared as before is spoken of,
                                                                                 your

your Butter beeing come take it out of the Cherne, into a
faire olde fmoothe Bole, and therein wafhe it from y But-
ter whey, other wife called Cherne milke, which beeing per-
fectlie doone, put the Butter all abroade in the Bole, & with
a knife garfe it euerie waie, drawing euer the edge of the
knife towards you, that doone, then with your forefinger
strike the moft part of the Butter from the fide of the knife,
then betweene your forefinger and your thombe strike all
the Butter from the edge of the knife, and holde that up be-
tweene you and the light, and yee fhall fee therein both Lint
and haires, though the Creame were neuer fo well ftrained
into the Cherne, although this be not heere in ufe, fhee that 
leaueth it undoone, albeit to be very fine and clenly fhee fee-
meth herfelf, lint and haires will be in her Butter. Then 
falt your Butter , and weigh it, and note if you Maides had
as much Butter of like time gathered before.
And thus nowe I finifh and make and ende, fauing one
thing more yet I call to mind, and that is, if your milking
Maides be difpofed to fing in time of their milking, fome
Cowe will take fuch a delight therein, that afterward when
a Maide commeth to milke her and doth not fing, fhee whill
not ftand to be milked, and when Maides come to milke
kine more gailiar apparelled, then they be accuftomed to
milke in, the kine will be verie dangerous to ftande to bee
milked of them. And at a Copie hold heere in South-ham-
fhire of mine, I haue had alfo this experience, that one of
my kine hath had fuch a minde and fantafie to one of my
Maides, that in her prefence the Cow would neuer ftand to
be milked of anie other but of her onelie. And thus nowe I
ende and take my leaue of you.

		The woman.
And I eftfoones render unto you condigne thankes for
all your gentle communication, and rehearfall of your for-
mer fayings.
					The

your Butter being come take it out of the Churn, into a
fair old smooth Bowl, and therein wash it from the But-
ter whey, other wise called Churn milk, which being per-
fectly done, put the Butter all abroad in the Bowl, & with
a knife carve it every way, drawing ever the edge of the
knife towards you, that done, then with your forefinger
strike the most part of the Butter from the side of the knife,
then between your forefinger and your thumb strike all
the Butter from the edge of the knife, and hold that up be-
tween you and the light, and you shall see therein both Lint
and hairs, though the Cream were never so well strained
into the Churn, although this be not here in use, she that
leaveth it undone, albeit to be very fine and cleanly she see-
meth herself, lint and hairs will be in her Butter. Then
salt your Butter, and weigh it, and note if your Maids had
as much Butter of like time gathered before.
And thus now I finish and make an end, saving one 
thing more yet I call to mind, and that is, if your milking
Maids be disposed to sing in time of their milking, some
Cow will take such a delight therein, that afterward when
a Maid commeth to milk her and doth not sing, she will
not stand to be milked, and when Maids come to milk
kine mnore gailier apparelled, then they be accustomed to
milk in, the kine will be very dangerous to stand to be
milked of them. And at a Copie hold here in South-ham-
shire of mine, I have had also this experience, that one of
my kine hath had such a mind and fantasy to one of my
Maids, that in her presence the Cow would never stand to
be milked of any other but of her only. And thus now I
end and take my leave of you.

The woman.
And I eftfoones (???) render unto you condigne thanks for
all your gentle communication, and rehearsal of your for-
mer sayings.
                                                                                   The

The Man.
Becaufe the keeping of fo great a number of milch kine
in one grounde or pafture, as before is fpoken of, fhall not
be thought to be fained : it was at a Grange in Suffolk, be-
longing then to an Abbie of white Monkes, called Sibeton
Abbie, fiue miles from Donwiche, and foure miles from
Framingham Caftell.

Heerafter followeth a faying of her that was the dair-
rie wife, and made the witemeat manie yeeres togeather
of all the Kine aforefaide, in commendation
of earlie ryfing.

Arife earelie.
Seure God deuoutly.
Then to thy worke bufilie.
To thye meate ioyfully.
To they bed merilie.
And though thou fare poorely,
And thy lodging homelie.
Yet thanke God highly.
		Ka. Dowe.

An other faying concerning the fame.

To rife betimes, they felfe to recreate
To looke well to thine owne, & to keepe a fober e.??
Long ere thou eateft, and not to fup late,
Lo lie high with thy head, and to sleepe modere
Maketh man rich, long life and fortunate.

FINIS.

The Man.
Because of the keeping of so great a number of milch kine
in one ground or pasture, as before is spoken of, shall not
be thought to be fained : it was at a Grange in Suffolk, be-
longing then to an Abby of white Monks, called Sibeton
Abby, five miles from Donwiche, and four miles from
Framingham Castle.

Hearafter followeth a saying of her that was the dair-
ry wife, and made the white meat many years together
of all the Kine aforesaid, in commendation
of early rising.

Arise early.
Serve God devoutly.
Then to thy work busily.
To thy meat joyfully.
To thy bed merrily.
And though thou fare poorly,
And thy lodging homely.
Yet thank God highly.
                              Ka. Dowe.

An other saying concerning the same.

To rise betimes, thy selfe to recreate
To look well to thine own, & to keep a sober (???)
Long ere thou eatest, and not to sup late,
Lo lie high with thy head, and to sleep (???)
Maketh man rich, long life and fortunate.

FINIS.

------
Transcription and transliteration into modern english copyright 2014, 2015 by Kathleen Madsen. <Kathleenmadsen at gmail.com>. Permission is granted for republication in SCA-related publications, provided the author is credited.  Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.

If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.

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