The King of France amongs other titles he assumes, he calls himselfe Abbot of St. Hilaire, to wit of that church that bears the name in Poictiers, whence its amongs the ænigma'es of France that the Abbot of St. Hilaire hath the right of laying with the Queen of France the 1 night of the marriage. Wheirupon when this king married the Infanta of Spaine, some of the French nobility told hir that the Abbot of St. Hilaire had the right of lying wt the Queen of France the first night, she replied that no Abbot sould lay wt hir but her prince. They pressing that the laws of France ware such, she answered she would have that law repealed. They telling hir the matter she said the Abbot sould be welcome.
The most part of Them that sweips the chimelies in France we discovered to be litle boyes that come out of Savoy wt a long trie over the shoulders, crying shrilly thorow the cityes, _je vengeray vos cheminées haut en bas_. Its strange of thir litle stirrows,[182] let us or the Frenchmen menace them as we like we can never get them to say, _Vive le Roy de France_, but instead of it, ay _Vive la Reine de Sauoye_.
We was not a little amazed to sy them on dy making ready amongs other things to our diet upright poddock stools, which they call _potirons_ or _champignons_. They'le raise in a night. They grow in humid, moisty places as also wt us. They frie them in a pan wt butter, vinegar, salt, and spice. They eated of it greedily vondering that I eated not so heartily of them as they did; a man seimes iust to be eating of tender collops in eating them. But my praeiudice hindred me.
To know the way of making their sups is not uunecessar since our curiosity may cause us make of them at home. Of this we spoke something already. Further he that hes made ready boiled flech, he hath no more ado but to take the broth or sodden water wt his flech and pour it above his cut doune loaves, which we proved to be very nourishing. If a man would make a good soup wtout flech, he would cut me doune some onions wt a lump of butter ether fresh or salt, which he sall frie in a pan, then pour in some vinaigre, then vater, then salt and spice, and let al boil together, then pour it on your sup, and I promise you a good sup.