The caraway is once mentioned, No. 53. and was an exotic from _Caria_, whence, according to Mr. Lye, it took its name: 'sunt semina, inquit, _carri_ vel _carrei_, sic dicti a Caria, ubi copiosissimè nascitur [111].' Powder-douce, which occurs so often, has been thought by some, who have just peeped into our Roll, to be the same as sugar, and only a different name for it; but they are plainly mistaken, as is evident from 47. 51. 164. 165. where they are mentioned together as different things. In short, I take powder-douce to be either powder of galyngal, for see Editor's MS II. 20. 24, or a compound made of sundry aromatic spices ground or beaten small, and kept always ready at hand in some proper receptacle. It is otherwise termed _good powders_, 83. 130. and in Editor's MS 17. 37. 38 [112]. or _powder_ simply, No. 169, 170. _White powder-douce_ occurs No. 51, which seems to be the same as blanch-powder, 132. 193. called _blaynshe powder_, and bought ready prepared, in Northumb. Book, p. 19. It is sometimes used with powder-fort, 38. 156. for which see the next and last article. Powder-fort, 10. 11. seems to be a mixture likewise of the warmer spices, pepper, ginger, &c. pulverized: hence we have _powder-fort of gynger, other of canel_, 14. It is called _strong powder_, 22. and perhaps may sometimes be intended by _good powders_. If you will suppose it to be kept ready prepared by the vender, it may be the _powder-marchant_, 113. 118. found joined in two places with powder- douce. This Speght says is what gingerbread is made of; but Skinner disapproves this explanation, yet, says Mr. Urry, gives none of his own. After thus travelling through the most material and most used ingredients, the _spykenard de spayn_ occurring only once, I shall beg leave to offer a few words on the nature, and in favour of the present publication, and the method employed in the prosecution of it. [Illustration: Take þe chese and of flessh of capouns, or of hennes & hakke smal and grynde hem smale inn a morter, take mylke of almandes with þe broth of freysh beef. oþer freysh flessh, & put the flessh in þe mylke oþer in the broth and set hem to þe fyre, & alye hem with flour of ryse, or gastbon, or amydoun as chargeaunt as þe blank desire, & with zolks of ayren and safroun for to make hit zelow, and when it is dressit in dysshes with blank desires; styk aboue clowes de gilofre, & strawe powdour of galyugale above, and serue it forth.]