[Footnote 85: The Brewe is mentioned three times, and each time in connection with the Curlew. I believe it to be the Whimbrel (_Numenius Phæopus_) or Half Curlew. I have a recollection (or what seems like it) of having seen the name with a French form like Whimbreau. [Pennant’s British Zoology, ii. 347, gives _Le petit Courly, ou le Courlieu_, as the French synonym of the Whimbrel.] Morris (Orpen) says the numbers of the Whimbrel are lessening from their being sought as food. Atkinson.] [Footnote 86: “The singular structure of the windpipe and its convolutions lodged between the two plates of bone forming the sides of the keel of the sternum of this bird (the Crane) have long been known. The trachea or windpipe, quitting the neck of the bird, passes downwards and backwards between the branches of the merry-thought towards the inferior edge of the keel, which is hollowed out to receive it. Into this groove the trachea passes, ... and after making three turns passes again forwards and upwards and ultimately backwards to be attached to the two lobes of the lungs.” Yarrell, _Brit. Birds_ ii. 441. Atkinson.] [Footnote 87: Way, manner. Plyte or state (plight, P.). _Status._ P. Parv.] [Footnote 88: A sort of gristle, the tendon of the neck. Germ. _flachse_, Brockett. And see Wheatley’s Dict. of Reduplicated Words.] [Footnote 89: The ‘canelle boon’ between the hind legs must be the pelvis, or pelvic arch, or else the _ilium_ or haunch-bone: and in cutting up the rabbit many good carvers customarily disjoint the haunch-bones before helping any one to the rump. Atkinson.] [Footnote 90: Rabet, yonge conye, _Cunicellus_. P. Parv. ‘The Conie beareth her _Rabettes_ xxx dayes, and then kindeleth, and then she must be bucked againe, for els she will eate vp hir _Rabets_. 1575. Geo. Turbervile, The Booke of Venerie, p. 178, ch. 63.’ --H. H. Gibbs.] [Footnote 91: slices, or rather strips.] [Footnote 92: board-cloth, table-cloth.] [Footnote 93: Part IV. of _Liber Cure Cocorum_, p. 38-42, is ‘of bakun mete.’ On Dishes and Courses generally, see _Randle Holme_, Bk. III. Chap. III. p. 77-86.] [Footnote 94: rere a _cofyn_ of flowre so fre. _L. C. C._, p. 38, l. 8. The crust of a raised pie.] [Footnote 95: _for_ thin; _see line_ 486.] [Footnote 96: ? A dish of batter somewhat like our Yorkshire Pudding; not the _Crustade_ or pie of chickens, pigeons, and small birds of the _Household Ordinances_, p. 442, and Crustate of flesshe of _Liber Cure_, p. 40.]