[Footnote 229: After searching all the Dictionaries and Glossaries I could get hold of in the Museum for this _Torrentyne_, which was the plague of my life for six weeks, I had recourse to Dr Günther. He searched Rondelet and Belon in vain for the word, and then suggested ALDROVANDI as the last resource. In the _De Piscibus_, Lib. V., I accordingly found (where he treats of _Trout_), “Scoppa, gra{m}maticus Italus, _Torentinam_ nominat, rectius _Torrentinam_ vocaturus, à torrentibus nimirum: in his n[ominatim] & riuis montanis abundat.” (ed. 1644, cum indice copiosissimo.)] [Footnote 230: _Whales_ flesh is the hardest of all other, and unusuall to be eaten of our Countrymen, no not when they are very young and tenderest; yet the livers of Whales, Sturgeons, and Dolphins smell like violets, taste most pleasantly being salted, and give competent nourishment, as Cardan writeth. _Muffett_, p. 173, ed. Bennet, 1655.] [Footnote 231: See the recipe in _Liber Cure Cocorum_, p. 30; and Felettes in Galentyne, _H. Ord._ p. 433.] [Footnote 232: Veriuse, or sause made of grapes not full ripe, _Ompharium_. Withals.] [Footnote 233: Hakes be of the same nature [as Haddocks], resembling a Cod in taste, but a Ling in likeness. _Muffett_, p. 153.] [Footnote 234: ‘Stocke fysshe, they [the French] have none,’ says Palsgrave.] [Footnote 235: Haddocks are little Cods, of light substance, crumbling flesh, and good nourishment in the Sommer time, especially whilst Venison is in season. _Muffett_, p. 153.] [Footnote 236: Keling. R. Holme, xxiv, p. 334, col. 1, has “He beareth Cules a _Cod Fish_ argent. by the name of _Codling_. Of others termed a _Stockfish_, or an _Haberdine_: In the North part of this Kingdome it is called a _Keling_, In the Southerne parts a _Cod_, and in the Westerne parts a _Welwell_.”] [Footnote 237: See the Recipes for ‘Pur verde sawce,’ _Liber Cure_, p. 27, and ‘Vert Sause’ (herbs, bread-crumbs, vinegar, pepper, ginger, &c.), _H. Ord._ p. 441. Grene Sause, condimentum harbaceum. Withals. [[There is a herb of an acid taste, the common name for which ... is _green-sauce_ ... not a dozen miles from Stratford-on-Avon. _Notes & Queries_, June 14, 1851, vol. iii. p. 474. “of Persley leaues stamped withe veriuyce, or white wine, is made a _greene sauce_ to eate with roasted meat ... Sauce for Mutton, Veale and Kid, is _greene sauce_, made in Summer with Vineger or Verjuyce, with a few spices, and without Garlicke. Otherwise with Parsley, white Ginger, and tosted bread with Vineger. In Winter, the same sawces are made with many spices, and little quantity of Garlicke, and of the best Wine, and with a little Verjuyce, or with Mustard.” _Reg. San. Salerni_, p. 67-8.]] ]