n at night by him when he
was drunk.

"1706. 25th March. Pd. John Coachman by Ned Virgo, that he may be drunk
all the Easter week, in part of his wages due, _L_1."

[Sidenote: ANCIENT APPETITES]

This was the fare provided on January 1, 1707, for thirteen guests:--

Plumm pottage. Plumm pottage.
Calves' head and bacon. Boiled beef, a clod.
Goose. Two baked puddings.
Pig. Three dishes of minced
Plumm pottage. pies.
Roast beef, sirloin. Two capons.
Veale, a loin. Two dishes of tarts.
Goose. Two pullets.

Plum porridge, it may interest some to know, was made thus: "Take of
beef-soup made of legs of beef, 12 quarts; if you wish it to be
particularly good, add a couple of tongues to be boiled therein. Put
fine bread, sliced, soaked, and crumbled; raisins of the sun, currants
and pruants two lbs. of each; lemons, nutmegs, mace and cloves are to be
boiled with it in a muslin bag; add a quart of red wine and let this be
followed, after half an hour's boiling, by a pint of sack. Put it into a
cool place and it will keep through Christmas."

Mr. Burrell giving a small dinner to four friends, offered them

Pease pottage.
2 carps. 2 tench. Roast leg of mutton.
Capon. Pullet. Apple pudding.
Fried oysters. Goos.
Baked pudding. Tarts. Minced pies.

It is perhaps not surprising that the host had occasionally to take the
waters of Ditchling, which are no longer drunk medicinally, or to dose
himself with hierae picrae.

One more dinner, this time for four guests, who presumably were more
worthy of attention:--

A soup take off.
Two large carps at the upper end.
Pidgeon pie, salad, veal ollaves,
Leg of mutton, and cutlets at the lower end.
Three rosed chickens.
Scotch pancakes, tarts, asparagus.
Three green gees at the lower end.
In the room of the chickens removed,
Four-souced Mackerel.
Rasins in cream at the upper end.
Calves' foot jelly, dried sweetmeats, calves' foot jelly.
Flummery, Savoy cakes.
Imperial cream at the lower end.

In October, 1709, Mr. Burrell writes in Latin: "From this time I have
resolve