Page 108. v. 398. _pylche_] i. e. cloak of skins.
—— _donny_] Richardson, _Dict._ in vv. _Dun_, _Dunny_, cites this line as containing an example of the latter word,—rightly, perhaps, for _donne_ (dun) occurs in Skelton’s _Magnyfycence_, v. 1102. vol. i. 257.—The common people of Ireland employ _donny_ in the sense of—poor, mean-looking, as “a _donny_ creature;” also in the sense of—poorly, as “How are you to-day?”—“Och! but _donny_, very _donny_.” For this information I am indebted to the kindness of Miss Edgeworth, who has used the word in one of her excellent tales.
v. 407. _blommer_] i. e., perhaps, noise, uproar.
v. 409. _a slyce_] “_Sclyce_ to tourne meate _tournoire_.” Palsgrave’s _Lesclar. de la Lang. Fr._, 1530. fol. lxii. (Table of Subst.).
v. 414. _somdele seke_] i. e. somewhat sick.
v. 415. _a peny cheke_] Does it mean—a puny chick?
v. 418. _Margery Mylkeducke_] So again in our author’s _Magnyfycence_;
_Her kyrtell she did vptucke_ _An ynche aboue her kne_]
—_kyrtell_; see note, p. 149. v. 1194.—So in our old ballad poetry;
“Then you must cut your gowne of greene, _An inch above your knee_.”
_Child Waters_,—Percy’s _Rel. of A. E. P._ iii. 56. ed. 1794.
v. 422. _stubbed_] i. e. short and thick.
v. 423. _pestels_] i. e. legs,—so called, perhaps, because the leg-bone resembles a _pestle_ used in a mortar. The expression “_pestle_ of pork” frequently occurs in our early writers; as in the following passage concerning the tremendous appetite of Charlemagne; “Whan he took hys repaast he was contente wyth lytel brede, but as touchyng the pytaunce, he ete at his repaast a quarter of moton, or ii hennes, or a grete ghoos, or a grete _pestel_ of porke, or a pecok, or a crane, or an hare all hool.” Caxton’s _Lyf of Charles the Grete_, &c., 1485. sig. b iii.
Page 108. v. 423. _clubbed_] i. e. like clubs.
v. 426. _foule_] i. e. ugly: see note, p. 130. v. 442.
Page 109. v. 429. _cantell_] i. e. corner, piece, fragment.
v. 441. _I wote nere_] i. e. I know never, not.
v. 443. _podynges and lynkes_] “_Links_, a kind of Pudding, the skin being filled with Pork Flesh, and seasoned with diverse Spices, minced, and tied up at distances.” R. Holme’s _Ac. of Armory_, 1688. B. iii. p. 83. In Scotland the terms _puddings_ and _links_ are applied to various intestines of animals.