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1. Richard Pymond, citizen and Merchant Taylor of London, and Merchant Vintner,' died 26 June, 1546, and was buried at Wakefield (Walker, Cath. Ch. of Wakefield,' p. 211).

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Wakefield Grammar School.

On the subject of early taxation, may I call your correspondent's notice to some discussion of the origin and incidence of Dole," in Devon Notes and Queries, July Tenths" and "Fifteenths," and of "Fifty and October, 1904, and July, 1905, and to the article in Blackstone's Commentary (i. 275-7)? From the latter I glean that "Tenths and Fifteenths were temporary and issuing out of personal property. The aids granted to the Crown by Parliament, amount was originally variable, but in 8 Ed. III.-when, by virtue of the King's commission, new taxations were made of every township, borough, and city in the kingdom, and recorded in the Exchequerthe rate was fixed at the fifteenth part of the value of every such township, &c.; and though, with the progress of time, the value of the cities altered, yet whenever in later years the Commons granted the Crown a Fifteenth,' every parish in England immediately knew its own proportion, i.e., the same identical sum that was assessed by the same aid in 8 Ed. III." ; and thereupon raised it "by a rate among themselves.'

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Robert Pymond gave an annual rent- From parish accounts it appears that charge of viis. out of landes in Kirkgate "churchwardens were the local collectors, to the Wakefield Grammar School about as deputies of constables, and these of 1600 (Peacock, 'History of Wakefield G.S.,' p. 46).

2. Christopher Field, mercer, died 30 Nov., 1557, and was buried at Wakefield (Walker, p. 211).

Roger Field gave iiiili. in money, about 1600, as an inhabitant of Westgate in Wake

Sheriffs.

"Fifty dole," a term that I have been unable to find anywhere but in Devonshire, occurs in churchwardens' accounts of many parishes in that county, and would almost seem to have been interchangeable there with the term Fifteenths."

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We get among other variants "fyftye français-anglais et anglais-français,' 1853, dolle," "the fyften," fyfty doyle,' the a moucharaby is said to be a small gallery xv dolle," and the V dole.' Mr. T. W. supported upon machicolations"; and Rundle has pointed out that dole-share Mothes's 'Dictionnaire technologique franand that "it seems not unlikely that the çais-allemand-anglais,' 1874, has the followterm 'Fyfty dole' may be a form of fifth- ing: Moucharaby. Assommoir. (Arch.) or fift-dole (O.E. fiftha- or fifta-dæl)." Die Pechnase. Coillon, machicooli." Coillon ETHEL LEGA-WEEKES. (cullion, sense 3 in 'N.E.D.') is a very unusual word, but those who are familiar with Mothes's dictionary are aware of the strange words he often uses.

"MOUCHARABY (10 S. viii. 390).—This word is derived from the Arabic verbal root

sharaba, signifying "he drank," and its application is explained by Lane in the first chapter of his 'Modern Egyptians,' ed. 1837. The meshrebeeyeh, as Lane spells it, is a projecting window made of turned latticework. From the larger window a smaller one is sometimes thrown out, on the bottom of which porous water-vessels (coozahs) are placed, in which the water, exposed to the hot winds, is cooled by evaporation. Thence the name originated. From this primary sense it is easy for a French writer to evolve the secondary meaning given in The Imperial Dictionary.' The word could never have been applied to the Hotel de Sens, Paris, or to Carisbrooke Castle, except in the imagination of some "painter in words." W. F. PRIDEAUX.

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The Dictionary of Architecture' issued by the Architectural Publication Society notices moucharaby, and says of it that it beeyeh"; and masharabeèyeh or meshreone of the ways of writing Masharabeeyeh (I copy the accents exactly) is defined as the Turkish name for an enclosure on an upper floor projecting beyond the front of the building, in which persons sit to enjoy the air." No reference is made to any other meaning, but the compilers of the dictionary must have been aware that moucharaby has a meaning different from this in French, for under machicolation is the following

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ments, créneaux, moucharabys, mâchicoulis, hourds,
"A good article with illustrations of couronne-
&c., is given in Daly, Revue Générale, Paris, 1843,
iv. 385-96."
BENJ. WALKER.

Gravelly Hill, Erdington.

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The Arabic noun mashrabiyyah, quoted from Dozy, is highly irregular. The word intended is doubtless the classical Arabic PIE TART (10 S. viii. 109, 134, 157, 178, noun mashrabah, defined in the dictionaries 195).-In Antiquitates Culinaria; or, as meaning an upper chamber used for Curious Tracts relating to the Culinary convivial assemblies." The method of forma- Affairs of the Old English, with a Prelition of mashrabah is perfectly regular. It minary Discourse,' &c., by Richard Warner, is the so-called "noun of place," made by London, 1791, the word tart," spelt in prefixing ma- and affixing -ah to the verbal various ways, occurs frequently. The "conroot. Literally it implies a drinking-place. tents" of the book are (see pp. lix, lx): 1. It is derived from the verb sharab, to drink, The Forme of Cury,' a roll of ancient from which comes also our word " sherbet." English cookery, compiled about 1390 by JAS. PLATT, Jun. the master cooks of Richard II. (The original, which was copied by Samuel Pegge Among my notes on French architectural the elder, and published by him in 1780, words I have the following on moucharaby. had disappeared when Warner was writing Moucharaby is not noticed by Littré nor his book.) 2. A vellum manuscript in the by Bescherelle; 'Nouveau Larousse,' how- possession of Pegge, to which Warner ever, has the following :(p. 37) gives the title of Ancient Cookery, A.D. 1381.' 3. Recipes from a MS. in the library of the Royal Society, Arundel Collection, No. 344, pp. 275-445, reproduced by the Society of Antiquarians in 1790 in A Collection of Ordinances and Regulations for the Government of the Royal Household,' &c., p. 425, &c.

"Moucharaby ou Moucharabièh.-Constr. Sorte de grillage en bois, placé en avant d'une fenêtre sur la rue, et d'où l'on peut voir sans être vu.Fortif. Sorte de balcon, garni d'un parapet élevé et offrant par le bas une grande ouverture pour lancer des projectiles, que l'on établissait au moyen âge au-dessus des portes et des fenêtres sujettes à l'escalade."

There is also a definition of moucharaby in Chabat's Dictionnaire des Termes employés dans la Construction,' 1875–6.

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In The Forme of Cury' (p. 12) No. 50 is "Tartlettes. Take pork ysode (sodden), and grynde (bruise) it small with safronn, medle (mix) In Berty's 'Vocabulaire archéologique | it with ayren (eggs) and raisons of coraunce, and

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No. 165 is "Tart in Ymbre-day (Emberday)." Contents: onions, bread, eggs, butter, saffron, salt, currants, sugar with powdor-douce. Bake it in a trape (dish)." No mention of paste or crust. No. 166 is "Tart de Bry (qy.)." An inchdeep crust in a dish, yolks of eggs, chese ruayn (qy. Roan, from the country)," &c. Do it in a trape....bake it."

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P. 30, No. 167 is Tart de Brymlent (Midlent)." Figs, raisins, apples, pears, wine, calver salmon, or codling or haddock, &c. After boiling and cooling

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"make a coffyn (in paste) an ynche depe, and do the fars (mixture) therein. Plant it bove (on the top) with prunes and damysyns......cover the coffyn, and bake it wel." No. 168 is Pork, eggs, cheese, &c. "Make a coffyn......plant it with smale briddes istyned, and conynges (coneys), and hewe hem to smale gobbettes, and bake it.'

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No. 169 is Tartletes." Veal, eggs, "make a litell coffyn, and do prunes, &c. this fars thereinne, and bake it.' No. 170 is "Tartes of fysshe." Eels and salmon stewed in almand mylke," verjuice, "Make a crust in a trape....bake it

&c.

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done in a coffyn" and baked. These are among the receipts in 66 'No. 3, Ancient ; as is also Cookery fruture" (p. 71) :

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Turtelettys of

"Take fygges and grinde hom small, and do thereto pouder of clowes, and of pepur, and sugur, and saffron, and close hom in foyles (flat pieces) of dogh, and frie hom, and flawme hom with honey, and serve hit forthe."

After the receipts come the accounts of the feasts at the Inthronizations of George Nevell, Archbishop of York, in 6 Edward IV., and of William Warham, Archbishop of Canterbury, 20 Henry VII.

In the former (p. 94) mention is made of | 4,000 Pasties of Venison colde, 4,000 Colde Tartes baked, 1,500 Hot pasties of Venison." Of these the only appearance in the "courses" or the bills of fare is (p. 98), “A suttletie, a Tart." In the instructions for service Custardes," Tartes," and "Gelly appear twice (p. 102); in the latter case with the addition of "Marchpaynes."

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In the courses at the Inthronization of Archbishop Warham appear Tart of Proynes" (p. 108), “Tart melior" (pp. 114 and 116), Tart Lumbarde (pp. 117 and 118). I take it that all the tarts given in these courses were "sweets" : yet in the receipts most of the tarts were made mainly of pork, eggs, cheese, veal, fish, &c. I have not found one instance of the word pie.

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Suttleties," subtilties," or (in the note) are said in the note (p. 136) to be "curious decorations of the Old English table, nothing more than devices in sugar and paste, which in general......had some allusion to the circum. stances of the entertainments, and closed the service of the dishes. The warners were ornaments of the same nature, which preceded them."

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Reid's English Dictionary,' Edinburgh (2nd ed.), 1845, has :

"Pie. An article of food consisting of meat or fruit baked with paste.'

"Tart. A small pie of fruit."

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R. F. GARDINER.

"" AUTHOR USED FOR EDITOR" (10 S. vii. 226, 475).-In The London Chronicle 99 66 author,' for 1757, vol. ii., authors," and 'printer appear for editor"; e.g., on pp. 1-3 is a letter "To the Authors of 'The London Chronicle.' Following it is one

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"To the Printer." The date of this paper is 30 June-2 July. On p. 572 (13-15 Dec.) are three letters addressed respectively "To The London Chronicle,' "To the Author

of The London Chronicle,' "To the Christopher-in the parish church of BrainePrinter of The London Chronicle." "

ROBERT PIERPOINT.

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EFFIGIES OF HEROIC SIZE IN CHURCHES (10 S. viii. 250).-The scale" of Cologne Cathedral is, in a measure, virtually ruined by the large statues that stand against the piers carrying its nave arcades-the eye unconsciously accepting them as being only a little over life-size. Hence it is hard to realize the immense height (150 ft.) between the floor line and the keystones of the vaulting above.

Thorvaldsen's wondrously beautiful figure of Christ, inscribed "Kommer til Mig," in the Vor Flue Kirke at Copenhagen, is carved out of a block of pale dove-coloured marble, and is over 10 ft. high. The marble statues, representing the twelve Apostles, resting upon massive square bases in front of the arcade piers, in the nave of the same church, are also of immense size.

The thirty-odd figures of saints that occupy niches beneath the exterior Corinthian colonnade surrounding the Madeleine at Paris, are all considerably larger than life.

The statues representing the four Evangelists that, not many years ago, were placed in the long-vacant niches, facing north and south, upon the exterior of the western tower of Holy Trinity Church, New York, are of gigantic proportions.

The sculptured representation of the outstretched crucified Christ which the late Lord Aldenham (of ever-honoured memory), in 1899, placed in the midst of the High Altar screen at St. Alban's Abbey (now Cathedral), measures 8 ft. 9 in. from the crown of the head to the feet. Scores of other instances, at home and abroad, might be mentioned.

Fair Park, Exeter.

HARRY HEMS.

'Murray's Handbook of Berks' states:"Aldworth Church, Berks, contains nine very important and curious stone monumental effigies: 6 knights in armour (5 with legs crossed, and 6 or 7 ft. in stature) and 2 females......They represent members of the family of De la Beche, lords of this manor, temp. Edw. II. and III. The common people call four of the statues John Everafraid, John Long, John Strong, and John Neverafraid." Lysons's Berks,' p. 209, says that one figure measures 7 ft. 2 in., and another 6 ft. 4 in. R. J. FYNMORE. Sandgate.

le-Comte, Belgium. The lower limbs are
disproportionately thin to their extraordi-
nary length. The figure of Our Lord is
as much the reverse, even proportionately,
as St. Christopher's is gigantic, and the
effect of the two figures is grotesque in the
extreme.
JOHN A. RANDOLPH.

TOMBSTONES AND INSCRIPTIONS: THEIR PRESERVATION (10 S. viii. 201, 275). Having been called upon by MR. HARRY HEMS to state what I know to have been done by those in authority at St. Margaret's, Westminster, towards taking care of the tombstones there and the guarding of the inscriptions from complete obliteration, I gladly do so, for it seems to me that what was best where a right of way exists through a churchyard was done. I would refer readers of N. & Q.' to an article of mine which appeared under the heading of The Churchyard of St. Margaret's, Westminster, and its Improvement,' at the commencement of 1904, the references being 10 S. i. 23, 62, where these matters were gone into minutely; but perhaps, to save time, it may not be contrary to order if I just say here what appears upon the minutebooks of the committee appointed to carry out the needful improvements. It was proposed firstly "to sink the gravestones in situ sufficiently deep to admit of the ground over them being covered with turf, the surface being reduced to the level of the north entrance of the Abbey." This suggestion of the sub-committee met with ready acceptWhen the ance, and it was carried out. question came before the Chancellor of the Diocese of London for the issue of a faculty on 23 Aug., 1881. the late J. L. Pearson, R.A., the Abbey architect, who had charge of the work, stated "that it was proposed to place the tombstones with their face downwards, ancient inscriptions being best preserved in that way." The Chancellor granted the faculty without hesitation, and stated that after the evidence given he had no doubt that the inscriptions would be best The faculty was preserved in that manner. issued, a proviso being inserted that the earth should be removed if it became necessary to examine the actual inscription, as "a copy on the tablet might not be adduced in a court of law." Various meetings of the committee took place, the last being on 27 Feb., 1883, so that the work was all done between the issue of the faculty and that date.

It may be of interest to readers of 'N. & Q.' to learn that there is, though not an effigy, a mediæval statue of heroic size of St. So far as I know or have heard, every

powdor fort, and salt; and make a foile (crust) of dowhg (dough), and close the fars (forced-meat) thereinne. Cast the tarteletes in a panne with faire water boillyng and salt, take of the clene flessh without ayren and boile it in gode broth. Cast thereto powdor-douce and salt, and messe the tartletes in disshes, and helde (cast) the sewe (liquor) thereonue."

P. 29, No. 164 is "Tartee," which contains pork, eggs, raisins, "smale briddes (birds)," "Make a crust in a trape (dish), sugar, &c. and do the fars (mixture) thereinne; and bake it wel."

No. 165 is "Tart in Ymbre-day (Emberday)." Contents: onions, bread, eggs, butter, saffron, salt, currants, sugar with powdor-douce. "Bake it in a trape (dish)." No mention of paste or crust. No. 166 is "Tart de Bry (qy.)." An inchdeep crust in a dish, yolks of eggs, "chese ruayn (qy. Roan, from the country)," &c. "Do it in a trape....bake it."

P. 30, No. 167 is "Tart de Brymlent | (Midlent)." Figs, raisins, apples, pears, wine, calver salmon, or codling or haddock, &c. After boiling and cooling

"make a coffyn (in paste) an ynche depe, and do the fars (mixture) therein. Plant it bove (on the top) with prunes and damysyns......cover the coffyn, and bake it wel."

No. 168 is "Tartes of flesh." cheese, &c.

Pork, eggs, "Make a coffyn......plant it with smale briddes istyned, and conynges (coneys), and hewe hem to smale gobbettes, and bake it."

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No. 169 is Tartletes." Veal, eggs, make a litell coffyn, and do prunes, &c. this fars thereinne, and bake it."

No. 170 is " Tartes of fysshe." Eels and salmon stewed in "almand mylke," verjuice, &c. "Make a crust in a trape....bake it therein."

Then comes "No. 2. Ancient Cookery.

A.D. 1381.'

On p. 48, No. 23 is in applis ":

"For to make tartys

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"Mak the cowche (crust) of fat chese, and gyngener, and canel, and pur' crym of mylk of a kow, and of helys ysodyn; and grynd hem wel wyth safron; and mak the chowche of canel, and of clowys, and of rys, and of gode spycys, as other tartys fallyth to be."

done in a among the receipts in Cookery";

coffyn" and baked. These are 66 No. 3, Ancient 'Turtelettys of

as IS also fruture (p. 71):—

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"Take fygges and grinde hom small, and do thereto pouder of clowes, and of pepur, and sugur, and saffron, and close hom in foyles (flat pieces) of dogh, and frie hom, and flawme hom with honey, and serve hit forthe."

After the receipts come the accounts of the feasts at the Inthronizations of George Nevell, Archbishop of York, in 6 Edward IV., and of William Warham, Archbishop of Canterbury, 20 Henry VII.

In the former (p. 94) mention is made of 4,000 Pasties of Venison colde, 4,000 Colde Tartes baked, 1,500 Hot pasties of Venison." Of these the only appearance in the "courses" or the bills of fare is (p. 98), "A suttletie, a Tart." In the instructions for service Custardes," Tartes," and Gelly appear twice (p. 102); in the latter case with the addition of "Marchpaynes."

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In the courses at the Inthronization of Archbishop Warham appear Tart of Proynes " (p. 108), Tart melior" (pp. 114 and 116), Tart Lumbarde" (pp. 117 and 118). I take it that all the tarts given in these courses were 'sweets": yet in the receipts most of the tarts were made mainly of pork, eggs, cheese, veal, fish, &c. I have not found one instance of the word pie."

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subtylties," "subtilties," 66 sotiltees are said in the

66 Suttleties," or (in the note) note (p. 136) to be

"curious decorations of the Old English table, nothing more than devices in sugar and paste, which in general......had some allusion to the circumstances of the entertainments, and closed the service of the dishes. The warners were ornaments of the same nature, which preceded them."

ROBERT PIERPOINT.

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author, authors," and printer appear for "editor "; e.g., on pp. 1-3 is a letter "To the Authors of 'The London Chronicle.' Following it is one On pp. 69 and 70 are "Tart on Ember" To the Printer." The date of this paper day, "Tart de bry," and "Tart for Lenton,' is 30 June-2 July. On p. 572 (13-15 Dec.) not very different from Nos. 165, 166, 167, are three letters addressed respectively "To The Forme of Cury.' Each has to be 'The London Chronicle,' To the Author

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