serue yee foorth the Table mannerlie, that euery man may speake of your curtesie

From The second part of the good hus-wiues iewell Where is to be found most apt and readiest wayes
to distill many wholsome and sweet waters. In which likewise is shewed the best maner in preseruing
of diuers sorts of fruits, & making of sirrops. With diuers conceits in cookerie with the booke of caruing. By Thomas Dawson, 1597.

How to purifie and prepare Honnye and Sugar for to confite citrons and all other fruites.
TAke euery time ten pound of hony, the white of twelue new laid egges, and take away the froth of them, beate them wel together with a stick, and six glasses of fair fresh water, then put them into the honny, and boyle them in a pot with mo|derate fire the space of a quarter of an ho|wer or lesse, then take them from the fire skimming them well.

Heere followeth the names of Wines.
Red wine, White wine, Claret Wyne, Osey, Caprick, Campolet, Rennish wine, Malmesey, Bastard, Tyre, Rumney, Muscadel, Clary Raspis, Vernage, Cute· piment and Ipocras.

To make Ipocras.
Take a gallon of wine, and an ounce of sinamo~ two ounces of ginger, and a pou~d of sugar, twentie cloues brused, and twe~|ty corns of pepper grosse beaten, and let al those soke one night, and let it run through a bag.

To make Ipocras
Take of chosen sinamon two ounces, of fine ginger, one ounce of graines, halfe an ounce, bruse them all, and steepe them in thrée or foure pints of good odifferous wine with a pound of suger, by the space of foure and twenty houres, than put them into an Ipocras bag of woollen, and so receiue the liquor. The readiest and best way is, to put the spices with the half pound of suger, and the wine into a bottell, or a stone pot stopped close, & after twenty foure houres it will bee readie, than cast a thin linnen cloth, and a peece of a boulter cloth in the mouth, and let it so much runne through as yee will occupye at once, and keepe the vessell close, for it will so well keepe both the sprite, odour, and ver|tue of the wine, and also spices.

For to make Ipocras.
Take ginger, pepper, graines, canell, sinamon, sugar and fornesole, that looke yee haue fine or sixe bags of your Ipocras to run in, and a pearch that your renners may ren on, than must ye haue sixe peuter basins to stand vnder your bags, then look your spice be ready, and your ginger well pared or it be beaten to pouder, than looke your stalkes of sinamon be well coloured and swéete, canell is not so gentle in opera|tion, sinamon, is hotte and dry, graines of paradice be hot and moist, ginger grains, long pepper and suger ben hot and moist sinamon, Canell and redde wine colou|ring.

Nowe knowe yee the proportions of your Ipocras, than beate your pou|ders, eache by them selfe, and put them in bladders and bange your bagges sure that no bagge touch other, but let eache basing touch other, let the first basin bee of a gallon, and each of the other a pottell, that put in your basin a gallon of redde Wine, put thereto your pou|ders, and stirre them well, than put them into the first bagge, and let it ren, than put them in the seconde bagge, than take a peece in your hande and assay if it be stronge of Ginger, and alay it with sinamon, and it be strong of sinamon, alay it with suger, and look ye let it ren through sixe renners, and your Ipocras shall bee the siner, than put your Ipocras into a close vessell and keepe the receit, for it wil serue for sewes, then serue your soue|raigne with wafers and Ipocras.


Also looke your compost bee faire and cleane, and your ale fiue daies olde, or men drinke it, than keepe your house of office cleane, and bee curteous of aunswere to each person, and looke yee giue no person no paldedrinke, for it will breede the scab.

And when yee laye the cloth wipe the boord cleane with a cloth, than lay a cloth (a couch it is called) take your fellowe that one ende, and hold you that other end, than draw the cloth straight, the bought on the vtter edge, take the vtter parte and hange it euen, than take the thirde cloth and lay the bought on the inner edg, and lay estate with the vpper part halfe a foote broad, than couer thy Cubboord and thine ewrie with the towell of Diaper, than take thy Towell about thy necke, and lay the one side of the Towell vppon the left arme, and thereon lay your Soue|raignes napkin, and lay on thine arme se|uen loues of breade with thres or fower trencher loues, with the end of the towell in the left hande, as the manner is, than take thy salt seller in thy left hande, and take the· end of the towell in your right hand to beare in spoones and kniues, than set your salt on the right side, where your Soueraigne shall sit, and on the left side your salt, set your trenchers, then lay your kniues and set your breade one loafe by a|nother, and your spoones and your Nap|kins faire folden beside your breade, then couer your bread and trenchers, spoones, and kniues, and at euery ende of the Table sette a Saltseller, with two Trencher Leaues, and if yee wyll wrappe your Soueraignes Breade stately, yee must square and propor|tion your breade, and see that no Lofe be more then another, and then shall yee make your wrapper mannerly, then take a towel of reines of two yards and a halfe, and take the towell by the  endes double, and lay it on the table, then take the ende of the bought a handfull in your hand, and wrap it hard, then lay the end so wrapped between two towels, vppon that ende so wrapped.

This being doon lay your bread bottome to bottome, sixe or seauen loaues, then see you set your breade mannerlie in good forme, and when your Soueraignes table is thus arayed, couer al other boords with salt, trenchers and cups: also see thine ewry bee arayed with basins and ewers, and water hot and  olde, and see yee haue napkins, cups, spoons, and see your pots for wine and ale be made clean, and to the surnabe make the curtesie with a cloth vn+der a faire double napry, then take the to|wels end next you, and the vtter end of the table, and hold these three ends at once, & folde them at once that a pleit passe not a foote broad, then lay it euen there it should lye. And after meate wash with that, that is at the right ende of the table, yee must guide it out, and the marshal must conuey it and looke to ech cloth the right side bee outward and drawe it straight, then must yee raise the vpper part of the towell, and lay it without any groning and at euerye ende of the towell yee must conuay halfe a yarde that the sewer may take estate re|uerently, and let it be: and when your so|ueraine hath washed, draw the surnape e|uen, then beare the surnap to the midst of the boord, and take it vp before your soue|raigne, and beare it into the ewry againe: and when your soueraigne is set, look your towell bee about your necke, then make your souerain curtesie, then vncouer your breade and lay it by the salt, and lay your napkin, knife, and spoone afore him, than kneele on your knee till the purpain pas eight loues and looke ye set at the endes of the table foure loues at a messe, and see that euerie person haue a napkin and a spoone, and waite well to the sewer howe many dishes be couered, and so many cups couer yee, then serue yee foorth the Table mannerlie, that euery man may speake of your curtesie.