A Compendium of Common Knowledge 1558-1603

Total Page:16

File Type:pdf, Size:1020Kb

A Compendium of Common Knowledge 1558-1603 A Compendium of Common Knowledge 1558-1603 Elizabethan Commonplaces For Writers, Actors, and Re-enactors Written and edited by Maggie Secara 9th Edition Expanded, corrected, and amended incorporating all previous editions & appendices Spring 2008 Designed for the World Wide Web by Paula Kate Marmor http://compendium.elizabethan.org/ MS Word / Adobe PDF Version 9 – 5 April 2008 2 Contents A COMPENDIUM OF COMMON KNOWLEDGE .................................................................................1 PREFACE: SHORT ATTENTION SPAN HISTORY..............................................................................................6 Acknowledgments ...................................................................................................................................6 PHILOSOPHICAL INTRODUCTION ..................................................................................................................7 SERVICES AND OCCUPATIONS......................................................................................................................8 NUMBERS & MEASURES, DATES & CLOCKS ..............................................................................................10 Counting up ..........................................................................................................................................10 Reckoning the time................................................................................................................................10 Reckoning the date................................................................................................................................10 GAMES.......................................................................................................................................................11 At the table............................................................................................................................................11 Other sport............................................................................................................................................11 MONEY: THE BASICS .................................................................................................................................12 The Basics.............................................................................................................................................12 The Coins In Your Pocket.....................................................................................................................12 Spending ...............................................................................................................................................13 RELIGION ...................................................................................................................................................14 LANGUAGE: THEE AND THOU ....................................................................................................................16 Using Thou familiarly...........................................................................................................................16 WEDDINGS & BETROTHALS .......................................................................................................................18 The Contract.........................................................................................................................................18 Weddings ..............................................................................................................................................19 On changing names ..............................................................................................................................19 MARRIAGE AND FAMILY............................................................................................................................20 Children................................................................................................................................................20 Wives.....................................................................................................................................................20 Widows .................................................................................................................................................21 Men.......................................................................................................................................................21 COMPARATIVE RELIGION: THE CATHOLICS ...............................................................................................22 COMPARATIVE RELIGION: THE CHURCH OF ENGLAND ..............................................................................23 TITLES AND FORMS OF ADDRESS ...............................................................................................................24 Direct Address ......................................................................................................................................25 MASTERS & SERVANTS..............................................................................................................................28 Terms ....................................................................................................................................................28 General Attitudes..................................................................................................................................28 PATRONAGE: RETINUE, COMPANIONS, & LIVERY......................................................................................30 Men.......................................................................................................................................................30 Women ..................................................................................................................................................30 Livery....................................................................................................................................................31 GREASING THE WHEELS.............................................................................................................................32 MORE SERVICES AND OCCUPATIONS .........................................................................................................34 DOMESTIC DETAILS ...................................................................................................................................35 FOOD .........................................................................................................................................................37 Breads...................................................................................................................................................37 Drink.....................................................................................................................................................37 Measuring it out....................................................................................................................................38 MORE LANGUAGE......................................................................................................................................39 Department of Redundancy Dept., pet peeve division..........................................................................39 MORE RELIGION ........................................................................................................................................40 PRECEDENCE, PREFERMENT, & ATTAINDER ..............................................................................................42 RANKS & FILES..........................................................................................................................................44 3 THE SENIOR PEERS OF ENGLAND ...............................................................................................................46 THE NOBLE STYLE.....................................................................................................................................48 HONOR AND DUELING................................................................................................................................49 THE CITY OF LONDON................................................................................................................................50 MORE COMPARATIVE RELIGION: CALVINISTS ...........................................................................................52 STILL MORE LANGUAGE............................................................................................................................53 Strange, but True, Department.............................................................................................................53 HOUSEHOLD MANAGEMENT ......................................................................................................................54 In the country........................................................................................................................................54 SCIENCE AND HEALTH (WITHOUT KEY TO THE SCRIPTURES) ......................................................................55 IRELAND ....................................................................................................................................................57 SCOTLAND .................................................................................................................................................58
Recommended publications
  • The Gladstone Review
    SAMPLE ARTICLES FROM THE GLADSTONE REVIEW As it is likely that several readers of this e-journal have discovered the existence of the New Gladstone Review for the first time, I thought it would be helpful to give more idea of the style adopted by providing some examples of articles that were published during 2017. I begin with the introduction on page 1 of the January 2017 issue, and thereafter add seven articles published in subsequent issues. THE GLADSTONE REVIEW January 2017 a monthly e-journal Informal commentary, opinions, reviews, news, illustrations and poetry for bookish people of philanthropic inclination INTRODUCTION This is the first issue of the successor to the Gladstone Books Newsletter, the publication which was launched in November 2015 in association with the Gladstone Books shop in Southwell. The shop was named after William Gladstone, who became an MP for near-by Newark when only 23 years old in 1832, and was subsequently Liberal Prime Minister on four occasions until his death in 1898. It was Gladstone's bibliophilia, rather than his political achievements, that led to adoption of this name when I first started selling second-hand books in Newark in 2002. For he was an avid reader of the 30,000 books he assembled in his personal library, which became the nucleus of the collection in St Deiniol’s library in north Wales, and which is his most tangible legacy. I retained the name when moving the business to Lincoln in 2006, and since May 2015, to the shop in Southwell. * Ben Mepham * Of course, Gladstone Books is now back in Lincoln! Zygmunt Bauman (1925-2017): an obituary The name of Zygmunt Bauman, who died last month, while largely unknown to the general public, reputedly induced a state of awe among his fellow sociologists.
    [Show full text]
  • Hutman Productions Publications Each Sale Helps Us to Maintain Our Informational Web Pages
    Hutman Productions Publications Mail Order Catalog, 4/17/2020 P R E S E N T S: The Very Best Guides to Traditional Culture, Folklore, And History Not Just a "good read" but Important Pathways to a better life through ancient cultural practices. Each sale helps us to maintain our informational web pages. We need your help! For Prices go Here: http://www.cbladey.com/hutmanbooks/pdfprices.p df Our Address: Hutman Productions P.O. 268 Linthicum, Md. 21090, U.S.A. Email- [email protected] 2 Introduction Publications "Brilliant reference books for all the most challenging questions of the day." -Chip Donahue Hutman Productions is dedicated to the liberation of important resources from decaying books locked away in reference libraries. In order for people to create folk experiences they require information. For singing- people need hymnals. Hutman Productions gathers information and places it on web pages and into publications where it can once again be used to inform, and create folk experiences. Our goal is to promote the active use in folk experiences of the information we publish. We have helped to inform countless weddings, wakes, and celebrations. We have put ancient crafts back into the hands of children. We have given songs to the song less. We have provided delight and wonder to thousands via folklore, folk music and folk tale. We have made this information freely accessible. We could not provide these services were it not for our growing library of 3 publications. Take a moment to look them over. We hope that you too can use them as primary resources to inform the folk experiences of your life.
    [Show full text]
  • Records of Dorothy Hartley (1893-1985)
    RECORDS OF DOROTHY HARTLEY (1893-1985) Accession no : D69/81, D70/3, D70/4, D77/30, D78/31, DX365 Catalogue mark : D HART Introduction Dorothy Rosaman Hartley was born at Skipton, Yorkshire in 1893. Her father was headmaster of Skipton (Yorkshire) Boys’ School but failing eyesight caused him to give up this job and the family moved to Rempston, Nottinghamshire when Dorothy was 12. She went to Art School and during World War I worked in a munitions factory where she received a commendation. In 1919 she entered Regent Street Polytechnic to study art. In 1925 The Land and Peoples of England which she had co-written with Madge Elliot was published. During the 1930’s Dorothy Hartley published weekly articles in the Daily Sketch dealing with all kinds of rural matters and she continued producing books - The Countryman’s England (1935), Made in England (1939), Food in England (1954), Water in England (1964), The Land of England (1979). Between writing she painted, taught, lectured and was an acknowledged draughtsman and photographer. In 1985 she died at Fron House, Llangollen in North Wales where she had lived for over fifty years. Records deposited as a gift and subsequently as a bequest. List compiled February-March 1998 Record types A1 Biographical and Personal C1-16 Research Material D1-8 Reference Material E1-6 Published Work F1-148 Draft Copies of Work G1 Painting H1- I1 Filmstrip A BIOGRAPHICAL AND PERSONAL A1 FILE containing biographical information about Dorothy 1985-1997 Hartley including an entry for the Dictionary of National Biography,
    [Show full text]
  • Books & Bygones
    Books & Bygones Mail to: 40 Hollow Lane,Shinfield, Reading, Berks RG2 9BT, U.K. Tel: +44 (0) 118 988 4346 email: [email protected] Our speciality is Cookery Books (3,500 titles) and other related categories www.oldandvintagecookbooks.co.uk Our Full catalogue of over 11,750 titles various subjects at www.booksbygones.co.uk (full categories at end of this catalogue) (includes over 4,200 Cookery Books) Or for only Our Cookery Books of over 4,200 books at www.oldandvintagecookbooks.co.uk) Sign into our “Guestbook” on these sites to receive regular notification of additions/changes. Member of: The Independent UK Booksellers' Co-operative Orders: Payment: we accept most major Credit Cards, Paypal & Cash. by email, or telephone (please quote book reference and title). Postage will be quoted at time of order/enquiry (please state your location) Dispatched first class/airmail (same day if order received before 10.00 am). We pride ourselves in ensuring that all items are well packaged. Selected Cookery Books - March 2014 Catalogue (400 plus books) A Clergyman's Daughter. Young Cook's Assistant; Being a Selection of Economical Receipts and Directions. Publisher: Edinburgh: John Johnstone, 1848. Comment: Eighth Thousand. 16mo - over 5¾" - 6¾" tall. Hardback. Good / No Jacket - as issued. 160 pages plus publishers catalogue. Adapted to the use of families in the middle rank of life. numerous members of the Dunbar family of Aberdeen have inscribed their names to the front pastedown and free front endpaper. Preface is dated 1843, British Library record a copy dated 1851. BOOK REF: 22386..... £200.00 Keyword: Cookery Cooking Food Recipes History 1 A Lady - Simpson, James (Foreword by) - Vegetarian Cookery.
    [Show full text]
  • A Compendium of Common Knowledge 1558-1603
    A Compendium of Common Knowledge 1558-1603 Elizabethan Commonplaces For Writers, Actors, and Re-enactors Written and edited by Maggie Secara 10th Edition Expanded, corrected, and amended incorporating all previous editions & appendices Spring 2010 Designed for the World Wide Web by Paula Kate Marmor http://compendium.elizabethan.org/ MS Word / Adobe PDF Version 10 – Spring 2010 2 Contents A COMPENDIUM OF COMMON KNOWLEDGE .................................................................................1 PREFACE: SHORT ATTENTION SPAN HISTORY..............................................................................................6 Acknowledgments ...................................................................................................................................6 PHILOSOPHICAL INTRODUCTION ..................................................................................................................7 SERVICES AND OCCUPATIONS......................................................................................................................8 NUMBERS & MEASURES, DATES & CLOCKS ..............................................................................................10 Counting up ..........................................................................................................................................10 Reckoning the time................................................................................................................................10 Reckoning the date................................................................................................................................10
    [Show full text]
  • A Study of Winifred Knights, 1915-1933
    A Study of Winifred Knights, 1915-1933 Rosanna Eckersley Department of Art History and World Art Studies University of East Anglia A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy November 2015 © This copy of the thesis has been supplied on condition that anyone who consults it is understood to recognise that its copyright rests with the author and that use of any formation derived there from must be in accordance with current UK Copyright Law. In addition, any quotation or extract must include full attribution. Abstract Winifred Knights, 1899-1947, was a student at the Slade School of Art from 1915, where she developed a decorative manner of rhythmic, repetitive forms, one form of cautious modernism. In 1920 she was the first woman to win the Rome Prize in Decorative Painting. The award was for three years at the British School at Rome. Knights often chose to base her paintings on biblical subjects, or the lives of saints. She was not religious and I argue that these stories, which were well-known in Britain at the time, were vehicles to represent the lives of women and families in the unsettled years during and after WWI. Many women artists have depicted domestic scenes, but Knights chose the exterior and multi-figure compositions, including many self-portraits. She used these compositions to explore women‟s vulnerability, rebellion against male control, maternity and the self-sufficiency of a women‟s community. Personal material is present in all her work and much of it deals with the traumas she suffered.
    [Show full text]
  • Pie Fidelity : in Defence of British Food Pdf, Epub, Ebook
    PIE FIDELITY : IN DEFENCE OF BRITISH FOOD PDF, EPUB, EBOOK Pete Brown | 352 pages | 04 Apr 2019 | Penguin Books Ltd | 9781846149597 | English | London, United Kingdom Pie Fidelity : In Defence of British Food PDF Book This article appeared in the Britain section of the print edition under the headline "Peas please me". He attends events. Speedy MOB: minute meals for 4 people. The long-awaited cookbook from Tom Kerridge's legendary two-Michelin-star pub. Each of these crops individually has its own terroir, as do water and yeast, unless we modify them. Under the Olive Tree: Recipes from my Published 30 Dec , GMT. The best of our journalism, hand-picked each day Sign up to our free daily newsletter, The Economist today Sign up. East: Easy and Delicious They come and go. Brush the first pastry strip with more egg, then place the larger piece on top and press the edges together to seal. The Food Almanac: Recipes and Stories Spirited: Cocktails from Around the I tried to reassure them that the food scene was changing, that there was much on offer, and that it would be okay. As the UK continues its love-in with US craft beer, Kate Malczewski heads to Brat to explore the versatility of these American brews paired with seaso. Enter Awards Members' Area. Gin: Shake, Muddle, Stir: Over 40 of Connect with us. Rising Hope: Recipes and Stories from Alcohol Not Included: Alcohol-free Delivery: To home, business or free to our stores. The Pie Room: 80 achievable and Nadiya Bakes. Log in Subscribe.
    [Show full text]
  • Recipes from Naomi Duguid & Jeffrey Alford
    RECIPES FROM NAOMI DUGUID & JEFFREY ALFORD authors of Hot Sour Salty Sweet The first two recipes are adapted from our latest book Mangoes & Curry leaves: Culinary Travels Through the Great Subcontinent. The sweet baking recipes are adapted from our last book HomeBaking: The Artful Mix of Flour and Tradition Around the World -- All our books except our first Flatbreads and Flavors: A Baker's Atlas, (published in 1995 by William Morrow) are published by Artisan, and in Canada by Random House Canada. BANGLA DAL WITH A HIT OF LIME Tok means sour in Bengali, sour from lime or green tomato or an acidic fruit, or, as here, from tamarind. The name of this Bangladeshi classic is tok dal and it’s become one of our favorite versions of simple dal. Masoor (red dal) is cooked until soft, then tempered with simmered onions, tamarind, and spices. The combination is given a fresh finish with a squeeze of lime juice from the lime wedges that are served alongside. We serve this often as part of a weeknight supper, with plain rice, a stir-fried green, and perhaps a green salad or a fresh chutney alongside. 1 cup masoor (red dal), rinsed and drained 5 cups water, or more if needed 1 heaping tablespoon tamarind pulp, chopped 4 tablespoons vegetable oil, or 2 tablespoons each vegetable oil and mustard oil 1/2 teaspoon ground coriander seed 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon turmeric 1 tablespoon minced garlic 1 1/2 cups thinly sliced onion 1 teaspoon salt, or to taste Recipes from http://www.hotsoursaltysweet.com -- page 1 of 5 accompaniments: lime wedges About 1/2 cup fresh coriander leaves and stems, optional In a heavy saucepan, add the dal to 5 cups water and bring to a boil.
    [Show full text]
  • Food in England: a Complete Guide to the Food That Makes Us Who We Are Pdf
    FREE FOOD IN ENGLAND: A COMPLETE GUIDE TO THE FOOD THAT MAKES US WHO WE ARE PDF Dorothy Hartley | 672 pages | 02 Jul 2009 | Little, Brown Book Group | 9780749942151 | English | London, United Kingdom Christmas menu: Classic dinner - BBC Good Food We get our chickens locally, delivered fresh and never frozen with excess fat already trimmed off. We then marinate them in a sauce that contains no preservatives, colourants or artificial flavours for hours so that the flavour goes right through to the bone. We spend hours in our Food in England: A Complete Guide to the Food That Makes Us Who We are kitchens exploring ways to improve our recipes — be it in the way our food is prepared, or the way in which it is served. What we do know, is where it started. Used for centuries in local cooking, people from far and wide fell for the full-bodied flavour of these chillies. The Portuguese explorers were no different, and when they arrived in Mozambique centuries ago, they added a twist of lemon and a touch of garlic to create the first PERi-PERi sauce. They used Food in England: A Complete Guide to the Food That Makes Us Who We are on just about anything, but especially as a basting for chargrilled chicken. Fortunately, what was never protected was the Portuguese love of good food, sharing and laughter. To help choose your heat before you eat, we have the PERi-ometer. Besides giving farmers access to the latest farming techniques, quality seedlings and finance, we also give them a fixed outlet for their crop and pay a premium for every kilogram of chillies harvested.
    [Show full text]
  • Food and Cooking of the Working Class About 1900
    FOOD AND COOKING OF THE WORKING CLASS ABOUT 1900 BY EUNICE M. SCHOFIELD, B.A. Read 14 October 1971 MONGST the large collections of modern cookery books A are some claiming to specialise in the traditional dishes of Britain. One which combines a thorough historical description of various methods of cooking with actual recipes is The cookery of the British Isles in a series of Foods of the World published by Time-Life International (1970). The recipes included as typical of British cookery are rarely working-class dishes, for example roast pheasant, veal and ham pie, which needed at least four eggs and five tablespoonfuls of brandy in addition to the basic veal and ham, or fruit fool made with one and a half pints of double cream. All these dishes are expensive in ingredients and time. A second variety of modern cookery book is less pretentious and concentrates on the dishes peculiar to a locality. The Dalesman press has published Lancashire, Yorkshire and Lakeland recipe books, local newspapers have produced similar books, and organisations such as the Women's Institute have also sponsored the collection and publication of such recipes on a county basis. Though many of the recipes in these traditional collections have authentic traditional names they generally need expensive ingredients. Neither kind of cookery book describes what working folk actually had to eat in the period before 1914. Nor does the average economic history book give any indication of what the working class ate. Statistics and graphs illustrate the fluctuations in the cost of living but what this meant to the housewife, what actually appeared on the table, is left to the imagination.
    [Show full text]
  • A Guide to Damsons
    A Guide to Damsons SigridMuller by Damsons Daiv Sizer June 2017 Contents Preface 3 Introduction 4 Revival of interest History Cumbria, Shropshire, Worcestershire, Herefordshire Damsons in other countries Dyeing with damsons The fruit 13 Plum, damson, bullace or sloe? Nutrition Varieties of damsons Growing and gathering damsons 19 Rootstock, sucker or stones? Looking after damson trees Diseases and pests Gathering the fruit Suppliers of damson trees – UK nurseries selling online Buying and storing damsons 28 Cooking, eating and drinking damsons 30 Three favourite recipes Damson recipes TV cooks, food writers and damsons Damson cocktails Damson products made in the UK 41 Damson cheese, jelly and paste Damson jam Damson chutneys, relishes, pickles, syrup & sauces Damson gin and liqueur, vodka & brandy Damson beer and cider Damson wine and vinegar Other damson products – cakes, chocs, sausages, ice cream The damson calendar 58 Damsons in poetry and prose 60 Damson trivia 64 Links 68 Books Organisations 2 A Guide to Damsons Few trees offer such delicate bloom or as charming a fruit, dangling from the tree’s fine twigs in early autumn like dusty, violet black bonbons. Nigel Slater, Tender : Volume II – a cook’s guide to the fruit garden, Fourth Estate 2010 I’m not a great gardener or cook, let alone a pomologist, but I do love prunus insititia. This Guide is a compilation of all sorts of stuff about damsons that I’ve been collecting over the past few years. Let me know what you think – your comments, corrections, questions and suggestions. Words highlighted plum and bold in the text often have hyperlinks to websites, to email addresses, or to other places in this Guide.
    [Show full text]
  • COOKBOOKS and COOKBOOK AUTHORS an Evolving Bibliography of Studies, Surveys and Auto / Biographies
    COOKBOOKS AND COOKBOOK AUTHORS An Evolving Bibliography of Studies, Surveys and Auto / Biographies FIONA LUCAS Revised and considerably enlarged April 2020 2nd edition Culinary Historians of Canada 260 Adelaide St. East, Box 149 Toronto, ON M5A 1N1 www.culinaryhistorians.ca [email protected] COOKBOOKS AND COOKBOOK AUTHORS An Evolving Bibliography of Studies, Surveys, and Auto / Biographies FIONA LUCAS Second Edition Revised and considerably enlarged April 2020 Printed from the website of Culinary Historians of Canada, www.culinaryhistorians.ca. This is a work in progress. If you wish to suggest more titles for this resource or offer corrections, please write to [email protected]. INTRODUCTION No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.1 Surprisingly few biographies of cookbook authors and in-depth studies of individual cookbooks are available. Much awaits to be written, although a few lives and their influential cookbooks have been thoroughly examined: Isabella Beeton, Auguste Escoffier, and Julia Child come to mind. In the past few decades, however, the serious study of historical cookbooks and recipes has become a phenomenon in both the academic and popular worlds. This particular evolving and ever-growing bibliography starts to record what has been written on cookbooks, recipes, and cookbook authors, including present-day authors. Further suggestions on books, book chapters, journals, websites, blogs, long newspaper articles, and magazines are welcomed, including those in other languages. To avoid fly-by-night websites, only those produced by enduring reputable institutions or historians are included.
    [Show full text]