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LONDON, SATURDAY, OCTOBER 3, 1885.

CONTENT S.-N° 301.

NOTES:-Tansy, 261-Mottoes and Inscriptions, 262-Shakspeariana, 263-Fourteenth Century Lease, 264-Warren

with the cakes. These tansy cakes were well flavoured with tansy leaves (Tanacetum vulgare, or T. balsamita, generally called "costmary "), and old herbalists observe that "Tansy leaves are not unpleasant to the taste, and are good for the Stomach, on account of discussing the Flatulencies

Hastings-Bibliography of Warwickshire, 265-Fruit Folk
Cologne-Repentance a Male Christian Name-Female Suc-generated by eating Puls and Fish during Lent."

lore-A Correction-Keats's Father-English Players at

cession in Britain, 266.

After the Reformation the use of tansy became far less general; the commemoration of the Passover was forgotten, and the medical value of bitter herbs after Easter was also set aside; but eating tansy cakes still continued, in a somewhat changed form. The same feeling which had formerly prompted pilgrims to "boil their peas now induced good housewives to try and make the Easter tansy cakes and puddings more agreeable to the taste; this led them to diminish the Remarks on u and v, 272—"School for Scandal "-S. Wil-proportion of tansy leaves, and finally to leave

QUERIES:-Keats, 266-Lym, &c.-Garencières-Dr. R. Clay,
267-McLean-Anonymous Work-Heraldry-W. J. Thoms
-"Heart of Midlothian "-Dickens-Hanover-Tennyson's
"Princess"-Back Iron, 268-" Dublin Gazette"-Antipode
-Pilgrimage in Scotland-John Campbell-"Worst book
ever written"-John Pym-Strange Misstatement-"Els-"
in Place-Names-Madame Celeste" Tooth of Gold"-Joys
Jewels St. Alkelda, 269-De Courcy Privilege-Figures
of Soldiers-Authors Wanted, 270.
REPLIES:-"A morrow-masse preest," 270-W. Hone, 271-

liams-" Beauty is skin-deep"-" Ebrietatis Encomium "-
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NOTES ON BOOKS:-Oman's "Art of War in the Middle
Ages"-Austin Dobson's "Selections from the Essays of

Steele."

Notices to Correspondents, &c.

Notes.
TANSY.

In Mr. Austin Dobson's attractive little volume entitled Selections from Steele there are many notes which are at the same time instructive and suggestive. As the space at his disposal was necessarily very limited, it was of course impossible for him to go much into detail, and one is tempted to supplement many of his notes. Perhaps, as his book is in part designed as an educational study and to lead to further reading, it is well that this should be so. I will take as an example the word tansy. In the Spectator, No. 113, July 10, 1711, when Sir Roger is bewailing his disappointment in love, he speaks of dining in public with the perverse widow, and says: "She helped me to some Tansy in the eye of all the Gentlemen in the Country......She has certainly the finest hand of any woman in the World." Mr. Dobson notes that this was a popular seventeenth century dish, and refers to The True Gentlewoman's Delight of 1676 for instructions how to make it. The custom of eating tansy pudding and tansy cake at Easter is of very ancient origin, and was no doubt to be traced to the Jewish custom of eating cakes made with bitter herbs (Numbers ix. 11); but to take from it any Jewish character, at a very early date it became the custom to eat pork or bacon

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them out altogther. Dr. Venner, of Bath, in his Via Recta ad Vitam Longam, 1638, points to this when he says: Many do confusedly use to give only unto them a delightful green colour, besides the juyce of Tansie, the juyce of other hearbs, perhaps altogether unwholesome, or at least-wise unfit for the purpose." In The Truc Gentlewoman's Delight, 1653, there is a good receipt to make a "tansie," the ingredients being eggs, sugar, cream, sack, a little sweet butter, and some juice of spinnage or primrose leaves to make it green; and then frie it very tender." Here there was nothing left of the tansy save the name, and this fairly serves to introduce the remarks of William Coles in his Adam in Eden; or, Nature's Paradise, 1657:—

66

"I think the Stomach of those that eat them late are so squeamish, that they put little or none of it into them, having altogether forgotten the reason of their originall, which was to purge away from the Stomach and guts the Phlegme engendered by eating of Fish in the Lent season, when Lent was kept stricter than it now is."

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After the Restoration several cookery books were published, and in these there are many receipts for tansies, some including a little tansy juice, together with that of green wheat, featherfew, parsley, pears, &c.; and some without tansy altogether, but all flavoured with ginger, vinegar, oranges, almonds, or spice, and occasionally, for use in Lent, with fish-spawn added. It is plain that towards the end of Charles II.'s reign the word tansie or tansy simply meant a custard pancake indifferently, and that tansy leaves or juice was not a necessary ingredient. Thrs, in The Accomplisht Lady's Delight, 1677, nere is an elaborate receipt to make a Tansey of Cowslips" and also " a common Tansey," in neither of which is there any tansy. But the "Tansy" which Steele speaks of was one of a later century, and to know exactly what it was we must refer to the cookery books of Queen Anne's time. In T. Hall's Queen's Royal Cookery,

66

which has a portrait of her Majesty in the frontispiece, there is a receipt "to make a most excellent Tansie." The ingredients are cream, a little spinage, and a small handful of "Tanzey" beaten up and strained into the cream, eggs, two nutmegs grated, a little salt, and sugar enough; "then butter a pudding pan very well, and put it in, and bake it in an oven as hot as for a Custard; and serve it with a garnish." After the death of Queen Anne a new kind of tangy was introduced, and in R. Smith's Court Cookery, 1725, there are yet more elaborate receipts, and they are ordered to be cooked in a saucepan over an open fire of wood or charcoal; in all these Naples biscuit was an essential ingredient. The fashions in cookery changed from reign to reign, like those in dress; but with Hall's receipt we can clearly know what kind of tansy it was that poor Sir Roger had in 1711. EDWARD SOLLY.

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A. J. C. has in his possession a plate with a more curious inscription than any of these, as some part of it has hitherto baffled the attempts at deciphering of all who have seen it. What can be read is (on one side), "Beisitz Heinrich Bolt von San Gallen. Altgesell. Jacob Zelweger von Meiningen "; on the other, "Brot. Wein," and the date "15 Denzo Deceme 85" (probably December 10, 1585, just three hundred years ago), and "Solli Deo gloria" (sic). He adds: “There are also some curious symbolic figures resembling the ancient Assyrian representations of the tree of life."

In the collection recently dispersed under the hammer at Hôtel Druot of art treasures belonging to the La Beraudière family is a bronze doorknocker, formed of a lion's head surrounded with the inscription "Knock, and it shall be opened; seek," &c., in German.

From a well localized collection of house inscriptions in Tirol by Zingerle, also sent me by A. J. C., I extract a few typical specimens. From Inzing :

"Betrachte mich und das Meinige,
Betrachte dich und das Deinige,

Findest ohne Fehler dich,

Dann Komm und verachte mich."

Among many addressed to St. Florian, the protector against fire, under his image on a house at Tramin :

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That I gave in my first instalment of mottoes seems a favourite in a great variety of forms; also this, from Baumkirchen:

"Dies Haus gehört nicht mein'

Der nach mir kommt, auch nicht sein',

Man trug auch den Dritten hinaus

Ach Gott, wem gehört dieses Haus!"

This is from a smithy in the Stanserthal:-
"Das Wasser rinnt ins Meer, und nicht zurück
Zurück kehrt auch kein Augenblick."
This from an inn at Alrans :-

"Ein Traum ist Alles bier auf Erden." From a house in the Unterianthal :"Das Beste ist in dieser Welt

Dass das Sterben kost't kein Gelt." The following occurs in many places :"Gott lieben macht selig.

Wein trinken macht fröhlich

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