[Footnote 8: AS. _lis_ remissio, lenitas; Dan. _lise_, Sw. _lisa_, relief.] [Footnote 9: _for_ me to] [Footnote 10: In Sir John Fastolfe’s _Bottre_, 1455, are “ij. kerving knyves, iij. kneyves in a schethe, the haftys of every (ivory) withe naylys gilt ... j. trencher-knyfe.” _Domestic Arch._, v. 3, p. 157-8. _Hec mensacula_, a dressyng-knyfe, p. 256; trencher-knyves, _mensaculos_. Jn. de Garlande, Wright’s Vocab. p. 123.] [Footnote 11: An Augre, or wimble, wherewith holes are bored. Terebra & terebrum. _Vng tarriere._ Baret’s Alvearie, 1580.] [Footnote 12: A Cannell or gutter. _Canalis._ Baret. _Tuyau_, a pipe, quill, cane, reed, canell. Cotgrave. _Canelle_, the faucet [l. 68] or quill of a wine vessel; also, the cocke, or spout of a conduit. Cot.] [Footnote 13: A Faucet, or tappe, a flute, a whistle, a pipe as well to conueigh water, as an instrument of Musicke. _Fistula_ ... _Tábulus._ Baret.] [Footnote 14: _Tampon_, a bung or stopple. Cot. Tampyon for a gon--_tampon._ Palsg.] [Footnote 15: The projecting rim of a cask. Queen Elizabeth’s ‘yeoman drawer hath for his fees, all the lees of wine within fowre fingers of the _chine_, &c.’ _H. Ord._ p. 295, (referred to by Halliwell).] [Footnote 16. _Ashore_, aslant, see note to l. 299.] [_Labeled in text as “l. 71” and printed between notes 13, 14. The “note to l. 299” is Footnote 58._] [Footnote 17: ? This may be _butter-cheese_, milk- or cream-cheese, as contrasted with the ‘hard chese’ l. 84-5; but butter is treated of separately, l. 89.]