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Published online by Cambridge University Press: 23 February 2010
The following pages contain particulars of the Accounts of Thomas Walmysley, one of the Judges of the Court of Common Pleas, from 1589 to 1612, on his riding the Western Circuit with Edward Fenner, one of the Judges of the Queen's Bench, at the autumn and spring assizes, in every year, from July 1596 to March 1601; and also the account of Thomas Walmysley on his riding the Oxford Circuit with Peter Warburton, another Justice of the Common Pleas, in the autumn of the year 1601. On Sir Thomas Walmysley's monument at Blackburn it was recorded, that during the twenty-three years of his tenure of office he went “all the cercuets of England, except Norfolk and Suffolk.”
page 3 note * See Foss' Judges, vol. vi. p. 191.
page 3 note † Ibid. p. 152.
page 3 note ‡ Ibid. p. 195.
page 3 note § Baines' Lancashire, vol. iii. p. 313.
Page 4 note * 33 Hen. VIII. c. 24, re-enacting a statute of Rich. II. and adding a penalty of 1001. for every offence.
page 4 note † Foss' Judges, vol. vi. p. 493.
page 4 note ‡ Com. Jour. vi. p. 148.
page 8 note * Sauce gallantine for porpoise, heronshawe, and curlews. ” A proper new Booke of Cookery, 1575.
page 9 note * Mustard and vinegar sauce for malard, teal, gulls, and storks.—The Booke of Cookerie. 1575.
page 9 note † Wine and salt sauce for peacocks and capons. “Peacocks be ever good, but when they be young, and of a good stature, they be as good as fesant, and so be young groucis.”—Ibid. To carve a crane, peacock, stork, bustard, and shoveller, “raise the winges first, and beware of the trumpe in his brest, and let the feete be on stil.”—The Booke of Kervinge, 1508.
page 9 note — Booke of Cookerie, 1575.
page 9 note § Sauce, water and salt and onions stewed.—Ibid.
page 10 note * Served with mustard and sugar.
page 11 note * See “A new boke of the natures and properties of all wines that are commonly used here in England,” by William Turner, 1568, dedicated to Sir William Cecill. Sack,malmesey, muscadel, and claret from France and Gascony were the wines most used in England. There was a prejudice against Rhenish.
page 12 note * See “Notes and Queries,” 2nd Series, vol. iv. p. 330.
page 15 note * Robert Oxenbridge, Esq. of Husborne. Full notices of this family are given in the Sussex Archaeological Collections, vol. viii. p. 214.
page 16 note * Henry Sadler, Esq. of Everley.
page 18 note * Thomas Hussey, of Shapwick, Esq. For early notices of this family as founders of Dureford Abbey, see Sussex Arch. Coll. vol. viii. p. 44.
page 18 note † John Francis, Esq. The lists of sheriffs in Collinson's Somersetshire, and also in Hutchins' Dorsetshire, are one year too early.
page 19 note * Edward Seymour, Esq.
page 19 note † Gowbill.
page 21 note * Sir Wiliam Bevill, knt.
page 24 note * Richard Norton, Esq.
page 24 note † John Dauntesey, Esq. of West Lavington
page 25 note * Sir Geo. Trenchard, knt. of Wolvey.
page 25 note † Sir John Stowell, Knt.
page 25 note ‡ Richard Norton, Esq.
page 25 note § John Dauntesey, Esq. of Lavington.
page 26 note * Sir Geo. Trenchard, knt.
page 26 note † William Walrond, Esq.
page 27 note * Gowbills.
page 27 note † William Wrey, Esq.
page 27 note ‡ Of Barrington, Somerset, King's Serjeant 1603, and Master of the Rolls 1611.Foss, vol. vi. 175.
page 27 note § Sir John Stowell, Knt.
page 27 note ‖ Split and dried whitings.
page 28 note * Of Sidmanton, Hants; then Queen's Serjeant; and in February, 1599, made a Judge of the Common Pleas. These presents support Lord Buckhurst's report of his sufficient estate.
page 28 note † Fuller and Jackson make all the Wilts sheriffs temp. Eliz. serve a year too early.
page 29 note * A sort of cod fish—Bailey.
page 29 note † Scate.
page 30 note * Basing, the Marquess of Winchester's.
page 31 note * Sir John Popham, whose estate was at Huntworth, Somerset.
page 32 note * Salted cod.
page 32 note † Dried hake.
page 39 note * See a paper on the Great Bustard in the Wiltshire Archaeological Magazine, 1856, vol. iii. p. 129.
page 48 note * To be stewed with cut endive, a little yeast strained in, and currants, pruens, and all manner of spices, and served upon sops. —The Booke of Cookerie, 1620.
page 49 note * Black sea-trout.
page 49 note † Salmon trout.
page 53 note * Sir Edward Coke.
page 54 note * To stewe trypes. Take a pinte of claret wine and set it upon the fyre, and cut your trypes in small peces, and thereto put in a good quantity of cinnamon and ginger, and also a sliced onion or thwaine, and so let them boyle halfe an houre, and then serve them upon soppes.—The Booke of Cookery, 1575.
page 55 note * A broom.