[104] Naogeorgus, _The Popish Kingdome_, Englyshed by Barnabe Googe. London, 1570. [105] Gascoigne: _The Steele Glas: A Satyre_, 1576. [106] Since writing the present sketch, the attitude of Shakespeare to temperance has been carefully considered and dealt with in a work entitled _Shakespeare on Temperance_, by Frederick Sherlock. [107] All that can possibly be verified has been investigated by the indefatigable energy and industry, extending over nearly half a century, of J. O. Halliwell Phillipps Esq., F.R.S., of Hollingbury Copse, Brighton. [108] Cf. Knight, _Old England_, vol. ii.; and C. F. Green, _Shakespeare’s Crab Tree_. [109] Diary of the Rev. John Ward (arranged by Charles Severn, 1839). [110] George Daniel, _Merrie England in the Olden Time_. [111] _Foure Bookes of Husbandry, 1578._ CHAPTER X. STUART PERIOD. In entering upon this period it will be necessary to consider, in the first place, what were the drinks chiefly in use. A pamphlet, bearing the date 1612, enumerates a number of the wines then popular:-- Some drinking the neat wine of Orleance, some the Gasgony, some the Bordeaux. There wanted neither sherry sack, nor Charneco, Malyfo, nor amber-coloured Candy, nor liquorish Ipocras, brown beloved Bastard, fat Aligant, nor any quick-spirited liquor.[112] That Spanish wines of the Sacke species were now especial favourites, is evident from an ordinance of James I.:-- Whereas, in times past, Spanish wines, called sacke, were little or no whit used in our court, and that in late years, though not of ordinary allowance, it was thought convenient that such noblemen and women and others of account, as had diet in the court, upon their necessities by sicknesse or otherwise, might have a bowle or glasse of sacke, and so no great quantity spent; we understanding that within these late years it is used as common to all order, using it rather for wantonnesse and surfeiting than for necessity, to a great and wasteful expense.... Our pleasure is that there be allowed to the serjeant of our seller 12 gallons of sacke a day, and no more. The fashion of Malmsey had passed away, and the Hungarian red wine (Ofener) had taken its place. It came by Breslau to Hamburg, whence it was shipped to England. Very little Hungarian wine used to be made with a view to exportation. Now many sorts find their way to this country, notably the Carlowitz. The wine-jurors of the 1862 Exhibition reported:--‘Great expectations have been formed of the capability of Hungary as a wine supplying country. The produce is large, amounting to nearly 250,000,000 gallons yearly. Many of the wines are good, but more careful treatment is generally required.’ At one time only imperial Tokay was known in England as the produce of that country.[113] Hock was also in high repute: What wine is it? Hock, By the mass, brave wine.[114]