l. 122. _Spice_; l. 171. _Spicery._ Of “The commoditees and nyoetees of Venicyans and Florentynes,” the author of the Libelle says, p. 171, The grete galees of Venees and Florence Be wel ladene wyth thynges of complacence, Alle _spicerye and of grocers ware_, _Wyth swete wynes_, alle maners of cheffare, Apes, and japes, and marmusettes taylede, Nifles, trifles, that litelle have availede, And thynges wyth which they fetely blere oure eye, Wyth thynges not enduryng that we bye. l. 123. _Turnsole._ Newton’s Herbal, plate 49, gives Yellow Turnsole G(erarde), the Colouring Turnsole P(arkinson). l. 123. _Tornesole. Achillea tormentosa_, A.S. _Solwherf_. ‘This wort hath with it some wonderful divine qualities, that is, that its blossoms turn themselves according to the course of the sun, so that the blossoms when the sun is setting close themselves, and again when he upgoeth, they open and spread themselves.’ _Leechdoms_, ed. Cockayne, v. 1, p. 155. l. 123, 141. _Granes_ are probably what are now called “Granes of Paradise,” small pungent seeds brought from the East Indies, much resembling Cardamum seeds in appearance, but in properties approaching nearer to Pepper. See Lewis’s _Materia Medica_, p. 298; in _North. H. Book_. l. 131-2. I cannot identify these three sorts of Ginger, though Gerarde says: “Ginger groweth in Spaine, Barbary, in the Canary Islands, and the Azores,” p. 6. Only two sorts of Ginger are mentioned in Parkinson’s Herbal, p. 1613. ‘Ginger grows in China, and is cultivated there.’ Strother’s Harman, 1727, v. 1, p. 101. l. 141. Peper. “Pepir blake” is one of the commoditees of the Januays (or Genoese). _Libelle_, p. 172. [[Note on l. 77 originally printed here: see Corrigenda.]] l. 178. _Ale._ See the praise of the unparalleled liquor called Ale, Metheglin, &c., in Iohn Taylor’s _Drink and Welcome_, 1637. In his _Regiment_, A. Borde says, “Ale is made of malte and water; and they the whiche do put any other thynge to ale than is rehersed, except yest, barme, or goddes good,[*] [†] doth sophysticall there ale. Ale for an Englysshe man is a naturall drynke. Ale muste haue these properties, it must be fresshe and cleare, it muste not be ropy, nor smoky, nor it muste haue no werte nor tayle. Ale shulde not be dronke under .v. dayes olde. Newe Ale is vnholsome for all men. And sowre ale, and dead ale, and ale the whiche doth stande a tylte, is good for no man. Barly malte maketh better Ale than Oten malte or any other corne doth: it doth ingendre grose humours: but it maketh a man stronge. [Footnote *: Halliwell says it means _yeast_. It cannot do so here.] [Footnote †: This, and _barme_, and _bargood_ (= beer-good) are only equivalents for ‘yeast.’ Goddes-good was so called ‘because it cometh of _the_ grete grace of God’: see the following extract, sent me by Mr Gillett, from the Book of the Corporate Assembly of Norwich, 8 Edw. IV.: