p-Coronat-fst-art - 3/26/01 Information on the Coronation feast of Richard III, taken from Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983. NOTE: See also the files: p-feasts-msg, p-menus-msg, p-cooks-msg, Fst-Menus-art, fst-entertain-msg, feast-menus-msg, feast-serving-msg, EK-Crwn-Fst-art. ************************************************************************ NOTICE - This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday. This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter. The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors. Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s). Thank you, Mark S. Harris AKA: THLord Stefan li Rous Stefan at florilegium.org ************************************************************************ Date: Mon, 05 Feb 2001 12:55:20 -0600 From: Ted Eisenstein <Alban at delphi.com> Subject: SC - LONG! - coronation feasts and purchases Sutton, Anne F. and PW Hammond, The Coronation of Richard III: the Extant Documents, New York; St. Martin's Press, 1983. The Manuscript. These menus occur on folios 71-78 of the British Museum Additional MS. 45,716A. The coronation feast's menu and its accompanying 'proportion' describing the requirements of the offices of the royal Household employed in providing the feast is only headed as for King Richard on Sunday 6 July and it seems that the copyist ascribed it to the year 1327. The date of Sunday 6 July can only refer to the coronation of Richard III. This is corroborated by the internal evidence of the one personal name which occurs in the manuscript, john Lamplew. Lamplew was a grocer of London in Richard III's day, and was a supplier of the short lived Household of Edward V. The titles of the preceding menus for the Friday and Saturday mention neither king nor date but the sequence of days is correct for Richard III's coronation. It was customary for the king to stay at the Tower of London before his coronation, the vigil of the prospective knights of the Bath being held, in this case, on the Friday night and the actual creation on the Saturday morning, followed by the dinner described in this manuscript and the procession of the king from the Tower to the Palace of Westminster where he spend the night immediately preceding his coronation. The hand of these eight folios is smaller and neater, at least to start with, than that of the preceding pages which gives a further impression of a single copied piece of work. this and the unity of the subject matter in particular convince the editors that the whole should be ascribed to the coronation of Richard and not just the coronation feast entitled for King Richard. British Library Additional MS. 45,617A is a folio volume of 126 leaves, its original limp vellum cover still in place within its new British Library one. On this vellum cover is written 'Anno xxximo Regis H. viijvi. The booke of the Newe Ordinarye of the kinges most honerable houshold'. On the flyleaf is 'Liber Willelmi Dunche'. It is a book of the royal Household in use from 1540 to probably 1543-4 since it refers to the establishment of Queen Catherine Howard. It is mainly a collection of ordinances, lists of wages, declarations of bouche of court, lists of household officers and bills of fare. These are mostly of 31 Henry VIII with copies of earlier records of ceremonies such as the Richard III menus and proportions which were of interest and use to the compiler of the book. . . . . . Editorial Procedure. The manuscript is in an informal and often careless hand. As has been mentioned, it starts as a neat copy but rapidly deteriorates to a scrawl by its finish. It was probably written by the same person who wrote the rest of the 'Liber Willelmi Dunche'. The menus and proportions here transcribed are in a curious mixture of English, Latin and some French, lapsing from one to either with no observable rules in the manner not uncommon in manuscripts covering similar subjects. It is highly abbreviated and it is occasionally very difficult to know which language is intended when the word has the same root in more than one of the three alternatives. It is also clear that the copyist did not always understand his original and did not always take very much care to be accurate when he did. The editors have attempted to rationalize the confusion. The menus themselves have been rendered exactly. For the rest, the Latin has been translated except where a translation would be ridiculous, as for 'aqua vite'. The English or French of the original has been put between inverted commas. Throughout, any abbreviated word, of which an extended form occurs elsewhere in the manuscript, has been extended. Any apparently otiose abbreviation and the copious use of a paragraph mark at the beginning of most items in the proportions have been ignored. Punctuation and capitals have been modernized. Roman have been replaced by arabic numerals and pries and weights are given in the modern style. . . . . Ane Ordynaunce one Frydaye at Night at the Towre or Wher the King Wilbe the Same Day Rise molene and prune de orenge to potage Salt fyshe in foyle Salt lamperns with galentyne Pike in soupes Grett place in sarry sauce Crabbes of the sey Gurnard fried Frittour covert Conger bake A cours Creme in almondes and pynat to potage Tenche in gresill Gret basse in foile Freshe conger in foile Calworthe salmon in foile Soles in Salamy Perche in foile Roche Crevez de ew doulce Troutte in sesie Porpas rost Curnart bake and quynces A proporcon for the said orcdynaunce Pepper -- 2 lb 'Saffron' -- 1/2 lb 'Ginger' -- 1 lb 'Suger' -- 12 lb 'Pott suger' -- 4 gallons 'Clovez maces' -- 1 lb 'Greynes' -- 1/4 lb 'Saunceres' -- 1 lb Dates -- 8 lb Raisins 'cours' -- 8 lb 'Prunes' -- 6 lb 'Almoundes' -- 20 lb 'Poundes of annesedes' -- 1 lb 'Holle rise' -- 20 lb 'Confettes red and whit' -- 2 lb 'Sugar plat' -- 1 lb Olive 'oile' -- 2 gallons The Pultre 'Milke' -- 50 gallons 'Creme' -- 10 gallons 'Eges' -- 1000 'Butter'` -- 6 gallons 'Gret onyons' -- 1 'peces' Ane Ordynaunce for Saturday at the Towre at the Making of the Knightes of the Bathe at Dynner for the King 'Salt lamperns' -- 6 dozen 'Salt elis' -- 112 dozen 'Pikes' -- 250 'Gret turbuttes' -- 16 'Gret halibuttes' -- 6 'Gret places' -- 600 'Conger' -- 12 'Calworth salmon' -- 12 'Soles' -- 48 'Salt sturgion' -- 2 barrels 'Crabes of the see' -- 3 'semes' 'Salt salmon' -- 26 'Shaft ellis freshe' -- 300 'Stubbull elis' -- 200 'Lamperns' -- 600 'Stopped salmon' -- 24 'Roches' -- 800 'Celinges welkes' -- 1000 'Forland welkes' -- 6000 Soupes in dorrey Viaunt comfort Salt ling in foile Salt lamperns with galentyne Pike in erbe lade Breme de mare in foile Gret place Crabbes of the sea Chynes of salmon broiled Mollettes in foile and hallowes Marlinges fryed Elis lamperns rost Chewettes of eles bake ijde cours Gely ipocras Blaundesore Freshe coddes in foile Freshe conger Calworth salmon Tenche in gresill Soles in salamy Perche in foile Roche in foile Flounder in sarry sawce Goiouns with parcelley Popos rost Leche lombard Trowte bake Quynces bake Souper at Westminster One Saturdaye Mamorry riall Grene fishe Pike in soppes Place in foile Haddoc blaunched Cheven in foile Base in sarry sawce Soles fryed Leche siper Gurnard bake ijde cours Dates in compost Steyned creme Tenche in foile Freshe conger Troutt sesilled turbutt stewed Freshe sturgion keling welkes Roche in foile Flounder in sarry sauce Goions in foile Elis and lamperns rost Dowcettes bake Dominica anno MlCCCxxvij, ex huic CCxxvij annis An' Ordynaunce for King Richardes Coronacion at Westminster the Sonday the vjth day of July First an' harold of arms proclaymyng the feast Potage: Frumentie with veneson and bruett Tuskayne -- Viand comford riall -- Mamory riall Bief and moton Fesaunt in trayne Cignett rost Crane rost Capons of hault grece in lymony Heronshewe rost Gret carpe of venyson rost Grett luce in eger doulce Leche solace Fretor Robert riall Gret flampayne riall Custard Edward planted A sotiltie -- xiij A cours Gely partied with a devise Viand blanc in barre Pecokes in his hakell and trapper Roo reversed in purpill Runers rost Betorr rost Peiene rost partriche rost Pomes birt Scotwhelpes rost Rollettes of veneson farced Gret carpe and breme in foile Leche frument riall planted Frettour rosett and jasmine Tart burbonet bake Venyson bake A sotiltie -- xv [sic] [sic as to the sic] A cours Blaundsorr Nosewis (?) in compost Venyson rost Telle in barre Langettes de lyre pety chek in bolyen Egrettes rost Rabettes souker rost Quailes rost Briddes brauncher rost Freshe sturgion with fenell Creves de ew doulce Leche fiole and canell Frittour crispe Rosettes florished Oranges bake Quynces bake A sotilty -- xix [sic] [sic as to the sic] For the lordes and the ladyes in thall the same day att dyne Vyand riall Bief and multon Grene ges rost Capon rost Lardes de veale Pike in erblad Leche siper Fretor covert Custard riall A soltiltie A cours Viande blanc in barre Crane and heronshewe Kidd endorred and lambe Roo reversed Chek in boilen Rabettes rost Sturgion and crevz de dudoulce Leche caniell Close tart indorred Crismatories and oranges bake A sotelty For the comons Frumenty with venyson Bief and multon Capon rost Bief rost Leche canell Custard pp. 291-296 A proporcion for the said coronacion for a Ml messes of meat The bakehouse Wheat, 80 quarters at 13 s. the quarter -- 52 'Canvas' cloth at 5 d. the ell, 60 ells -- 25 s. 'Floure baskettes gross' at 6 d. each, 6 -- 50 s. The Pantry Bread bought, 50 dozen -- 50 s. 'Kerving knyves, j payre' 'Chipping knyves', 8 'Cerdevaindes, j payre' -- 15 s. 'Fyne' Holland cloth at 3 s. the ell for 'dringing towell' ', 6 ells 18 s. 'Fyne' Rheims cloth for two 'towelles' for bread, 6 ells Flanders cloth, 10 d. the ell, 8 ells for 24 'neck towelles' -- 6 s. 8 d. Brussels cloth, 8 d. the ell, 24 ells for 'portpaynes' -- 16 s. Flanders cloth, at 7 d. the ell, 8 ells for 'lidgers -- 4 s. 8 d. 'Jonkettes' 'Strawberis' The Buttery Ale, 24 tuns at 30 s. the tun -- 36 memorandum, 4 for the kitchens Empty pipes, 30 at 14 d. each Wooden cups, 3000 at 40 s. the thousand -- 6 Leather bottles 3 at 16 d. each -- 4 s. 4 d. Wooden 'bolles', 20 -- 20 d. Leather 'jugges', at 3 s. 4 d. each, 2 -- 6 s. 8 d. Gallon leather bottles, 4 dozen at 16 d. each -- 64 s. The Cellar Red wine, 4 tuns at 9 the tun -- 36 'Claret wine', 2 tuns as above -- 18 White wine, 2 tuns as above -- 18 Hippocras wine, 1 quarter -- 40 s. Red wine for 'le conduytt', 1 tun -- 9 For the Kitchens Red wine, 1 pipe -- 4 10 s. 'White' wine, 1 quarter (tun) -- 45 s. 'Claret' wine, 1 quarter (tun) -- 40 s. 'Bastard' wine, 1 'roundelet' -- from stock 'Malvesey' wine, 1 'roundelet' -- from stock The Cellar Flanders cloth at 7 d. the ell, 24 ells for 'cubberd clothes' -- 14 s. Flanders cloth at 7 d. 10 ells as above -- 5 s. 10 d. Brussels cloth at 8 d. the ell, 4 ells for 2 'lidgiers' -- 2 s. 8 d. 'Busk' cloth, at 5 d. the ell, 6 ells for 4 'wipers' -- 2 s. 6 d. Cloth for 'Ipocras bages' Still the Cellar 'Bolles for 'Ipocras', 4 Leather 'jugges' for the 'barr', 1 'Gispyns', 2 Clay pots for the 'barr', 12 'Treis', 2 dozen 'Treis for to sett pipes a broche', 2 'Canells to sett in pipes', 2 dozen 'Picherhouse' Flanders cloth at 7 d. the ell, 30 ells -- 17 s. 6 d. for 'j cupberd' -- ' Busk' cloth at 5 d. the ell, 12 ells -- 5 s. for 6 'wipers' 'Bolles', 6 -- 3 s. 4 d. Proportion of the spices for the Kitchens Powdered pepper at 16 d. the pound, 20 lb -- 26 s. 8 d. Whole pepper as above, 8 lb. -- 10 s. 8 d. 'Saffron' of England at 12 s. the pound, 8 lb. -- 48 s. Cinnamon at 3 s. the pound, 20 lb. -- 60 s. Whole cinnamon at 3 s. 4 d. the pound, 8 lb. -- 26 s. 8 d. Whole ginger at 16 d. the pound, 4 lb. -- 5 s. 4 d. 'Suger pur' at 6 1/2 d. the pound, 30 lbs. -- 16 s. 3 d. Powdered ginger at 16 d. the pound, 12 lb. -- 16 s. 'Suger Portingall at 6 1/2 d. the pound, 150 lbs. -- 60 s. 8 d. (sic) 'Saunders' at 2 s. 4 d. the pound, 14 lb. -- 32 s. 8 d. 'Maces at 2 s. 8 d. the pound, 16 lb. -- 34 s. 8 d. (sic) 'Colvez' at 2 s. 4 d. the pound, 6 lb. -- 14 s. 'Graynes' at 18 d. the pound, 12 lb. -- 18 s. 'Unces mustad' at 2 s. the pound, 6 lb. -- 12 s. Powdered 'annes' at 4 d. the pound, 24 lb. -- 8 s. 'Suger plat' at 8 d. the pound, 6 lb. -- 4 s. Red 'comfettes' at 8 d. the pound, 6 lb. -- 4 s. White 'comfettes' as above, 6 lb. -- 4 s. Red 'comfettes' 'ragged', 2 lb. -- 16 d. White 'comfettes' 'ragged' as above, 2 lb. -- 16 d. 'Turnesall' at 10 d. the pound, 12 lb. -- 10 s. Longe pepper at 3 s. 4 d. the pound, 4 lb. -- 13 s. 4 d. 'Races cours' at 2 1/2 d. the pound, 200 lb. -- 46 s. 8 d. (sic) 'Mynsyd' liquorice at 12 d. the pound, 4 lb. -- 4 s. 'Mynsyd' ginger at 2 s. 8 d. the pound, 2 lb. -- 5 s. 4 d. 'Alkenet' at 12 d. the pound, 3 lb. -- 3 s. Whole rice at 1 1/2 d. the pound, 40 lb. -- 5 s. 'Rice' flour at 3 d. the pound, 40 lb -- 10 s. Almonds at 5 d. the pound, 150 lb. -- 70 s. (sic) Still for the kitchens Dates at 2 1/2 d the pound, 300 lbs. -- 70 s. (sic) 'Prunes' at 2 1/2 d. the pound, 100 lb. -- 23 s. 4 d (sic) Leaves of pure gold, 100 -- 6 s. 8 d. Partie gold, 100 -- 5 s. 'Orenges', 1000 -- 18 d. 'Lymons', 2 dozen -- 18 d. 'Strawberys', 12 gallons -- 8 s. Honey, 3 barrels at 40 s. -- 6 'Galingale', 4 lb. at 3 s. 4 d. -- 13 s. 4 d. Figs, a piece at 4 d. the pound -- 26 s. 8 d. Large 'races', at 1 1/2 d. the pound, 2 'peces' -- 12 s. 6 d. 'Rose water', 1 gallon -- 16 d. 'Aqua vite', 1/2 gallon -- 12 d. 'Damaske' water, 1/2 gallon -- 2 s. 6 d. 'Streyners fyne' at 2 1/2 d. the verge, 16 -- 3 s. 4 d. 'Strayners course' at 2 d. the verge, 20 -- 3 s. 4 d. 'Pome garnettes', 30 at 3 s. 4 d. -- 100 s. Syrop at green ginger, 1 'fyrkyn' -- 18 s. 8 d. Proportion of spices for the Saucery Powdered pepper at 16 d. the pound, 16 lb. -- 21 s. 4 d. 'Saffron' of England at 12 s. the pound, 3 lb. -- 36 s. Powdered cinnamon at 3 s. the pound, 10 lb. -- 30 s. Whole cinnamon at 16 d. the pound, 1 lb. -- 16 d. Powdered ginger as above, 8 lb. -- 10 s. 8 d. 'Suger fyne' at 6 1/2 d., 20 lb -- 10 s. 10 d. 'Suger Portingall' as above, 40 lb. -- 21 s. 8 d. 'Saunders' at 2 s. 4 d. the pound, 8 lb. -- 18 s. 8 d. 'Cloves' and 'maces' at 2 s. 8 d. the pound, 6 lb. -- 15 s. (sic) Still the Saucery 'Graynes' at 18 d. the pound, 2 lb. -- 3 s. 'Unces mustates' at 2 s. the pound, 2 lb. -- 4 s. Powdered 'annes' at 4 d. the pound, 4 lb. -- 16 d. Red and white 'confettes' at 8 d., 12 lb. -- 8 s. 'Turnesall' at 10 d. the pound, 6 lb. -- 5 s. Long pepper, 1 lb. -- 3 s. 4 d. 'Races cours' at 2 1/2 d, 100 lb -- 23 s. 4 d. (sic) Rice flour at 4 d. the pound, 6 lb. -- 2 s. Almonds at 5 d. the pound, 60 lb. -- 25 s. Dates at 2 1/2 d. the pound, 80 lb. -- 16 s. 8 d. 'Prunes' at 2 1/2 d. the pound, 40 lb. -- 8 s. 4 d. Leaves of pure gold at 6 s. 8 d. the 100, 200 -- 13 s. 4 d. 'Partie gold', 60 leaves -- 3 s. 4 d. Honey, 1 barrel -- 40 s. Figs, 7 'peces' -- 9 6 s. 8 d. Large 'races', 8 'frayles' -- 50 s. 'Rose water', 1 quarter (gallon) -- 4 d. 'Aqua vite', 1 quarter (gallon) -- 4 d. 'Damaske' water, 1 quarter (gallon) -- 15 d. 'Straynours fyne', 8 -- 20 d. 'Straynours cours', 6 -- 12 d. 'Creme cloth', 6 -- 3 s 6 d. Proportion for the Confectionary 'Confettes' at 8 d. the pound, 60 lb. -- 40 s. 'Ceryps', 200 lb. -- 6 13 s. 4 d. Fragrances, 30 gallons -- 30 s. 'Spice plattes' of pewter, 20 dozen -- 4 Proportion for the Wafery 'Saffron' at 12 s. the pound, 1 quarter lb. -- 3 s. 'Sugre' at 6 1/2 d. the pound, 20 lb. -- 10 s. 10 d. Flanders cloth at 10 d. the ell, 60 ells Worked cloth for 3 dozen 'napkins' 'Fyne' worked cloth for the King and the tables, 3 'napkyns' 'Turnesole' at 10 d. the pound, 2 lb. -- 20 d. Brussels cloth at 7 d. the ell, 8 ells -- 4 s. 8 d. for the aprons Flanders cloth at 7 d.the ell, 12 ells -- 7 s. for girdles Pure flour at 20 d. the bushel, 6 bushels Eggs, 600 at 10 d. the hundred 'Waffre irons', 2 Small 'trussing cofer', 1 'Boll' and 'spones' of wood -- 12 d. Proportion for the Wardrobe John Lamplew for 53 gallons of hippocras at 3 s. the gallon -- 7 19 s. To the same for a hogshead of wine for the same hippocras -- 45 s. Wax of Poland at 46 s. the hundred, 200 lb. -- 4 12 s. Small liour at 3 d. the pound, d' C -- 8 s. Proportion for the Ewry Worked cloth for a 'fotecolthe', 18 ells 'Fyne' worked cloth, 2 'peces' at 17 d. the ell, piece of 34 ells Worked Rennes cloth for 1 'towell' for the King's hands, 2 ells 'Napkins' of worked Rheims cloth for the King's table, 12 Worked 'napkins' for the lords and the hall, 5 dozen Flanders cloth for 'tabullclothes' in Westminster Hall, 184 ells Flanders cloth for 'towelles' of the said 'tabull', 92 ells Flanders cloth for nectowelles', 7 ells Flanders cloth for 2 'Ewry bourdclothes', 8 ells Four gallon 'jugges', 1 Empty cask in which to put water, 1 Proportions for the Acatry of the Lord King -- for 1200 messes 'Bolz', 30 at 20 s. -- 30 'Multon', 140 at 3 s -- 21 Calves, 100 at 2 s. 8 d. -- 12 10 S. (sic) Boars, 6 at 10 s. -- 60 s. Fatted pigs, 12 at 4 s -- 48 s. Suckling pigs, 200 at 4 d. -- 66 s. 8 d. 'Marabones', 24 doz at 12 d. the dozen -- 24 s. Ox feet, 6 dozen at 12 d. -- 6 s. Calves feet, 12 dozen at 12 d. -- 12 s. 'Prickes', 2 bushels------------- 'Hartes, 8 |_ carriage of the same -- 13 6 s. 8 d. 'Buckes', 14 | 'Roois and fawntes', 8 -------- Lampreys, 400 at 6 d. -- 10 'Pykes', 350 at 14 d. -- 20 8 s. 4 d. 'Porpos', 4 at 26 s. 8 d. -- 106 s. 8 d. 'Breamez' 40 at 2 s. -- 4 'Calvorth salmon;, 30 at 6 s. 8 d. -- 10 'Troughtes', 100 at 12 d. -- 100 s. Fresh 'sturgion', 2 at 50 s. -- 100 s. 'Carpes', 40 at 3 s. 4 d. -- 6 13 s. 4 d. Freshwater crayfish, 40 dozen at 2 d. the dozen -- 6 s. 8 d. Cod and salt fish, 200 at 46 s. 8 d. the hundred -- 4 13 s. 4 d. 'Bey salt', 8 quarters 'Barefletesalt', 8 quarters Proportion for the Kitchen of the Lord King Sea fish, 36 'seamez' at 10 s. -- 18 'Tenches', 100 at 8 d. -- 66 s. 8 d. 'Mollettes', 200 at 4 d. -- 66 s. 8 d. Cloth for 'creme clothes', 12 ells Cloth for 'gelley clothes', 12 ells Flanders cloth at 7 d the ell Cooks hired in London, 16 Hired labourers, 70 -- [both hired] by estimation 10 Still the Kitchen 'Turnebroches', 100 at 4 d. the day -- 33 s. 4 d. 'Item picture sutilties' 25 of which remains -- 6 13 s. 4 d. Porters and servants, 20 at 4 d. the day. Poltry Crammed capons -- 4 dozen Kent capons -- 800 'Capons cours' -- 200 Chickens 'to stewe' -- 400 'Cignettes' -- 40 Geese -- 1000 'Herons' -- 16 dozen 'Pecocks' -- 4 dozen 'Cranes' -- 8 dozen 'Fesauntes' -- 8 dozen 'Rabittes runers' -- 800 to be served 'Chekyns' -- 800 'Peions' -- 200 dozen 'Bittors -- 6 dozen 'Egrettes' -- 3 dozen 'Curlewz' -- 12 dozen 'Quaylles' -- 20 dozen 'Rayles' -- 800 'Chickes pipors' -- 10 dozen 'Spawroes' or 'larkes' -- 300 Milk -- 200 gallons 'Creme' 'Crudes' 'Tender chesse' 'Butter' 'Eges' 'Clene piked wheat' -- 2 bushels 'Spanyshe onyons' -- 100 'Flanders onyons' -- 1 bushel The Scullery Charcoal, 400 quarters at 5 d. the quarter Empty pipes for 'fattes tubbes', 20 -- 22 s. 8 d. Pipes 'with liddes', 8 -- 8 s. 8 d. 'Tynd', 12 'Treys for the kechyn', 10 'Bromes' 'Item gr' baskettes bolles of tree trowes' Clay 'pannes', 12 'Stewinge pottes', 24 Brass 'pannes', 4 Wooden 'lagelles', 2 dozen 'Flaskettes', 4 dozen Small clay pots with divers colours, 600 Pewter spice dishes, 800 dozen 'Platters single', 300 dozen 'Small chargers', 26 dozen 'Gely disshes', 60 dozen 'Pestelles' Large brass 'pannes' 'Breches' 'Persnyp rottes, caret rottes' 'Percelly, sauge and other divers herbes of eche plenty' Still the Kitchen 'Lynen clothes for cours napkyns', 100 ells 'For fyne aprones for the best werkmen, 40 ells 'For hasty cortier', 24 ells 'For the potage place courtier', 23 ells 'For the leding place coustier', 24 ells The Saucery Red vinegar, 1 barrel White vinegar, 6 gallons Mustard, 1 barrel Wheat flour, 10 quarters Wheat flour, 5 quarters (in the footnote: "the two entries for wheat flour are: flor' fr' and farina fr'.") 'Sorelles', 1 bushel 'Salcers single', 200 dozen 'Pelis of iron', 3 'Pelis of tree' Hall and Chamber 'Fagottes', 1000 'Tallwood', 600 'Whet straue, 1 lood' 'Tres and formes' Rushes <the end> Edited by Mark S. Harris p-Coronat-fst-art Page 12 of 13