SC - some period quotes on trencher cutting

[Mark.S Harris]

While adding some more info to my trenchers-msg file, I saw this message.
Since we have been talking about trenchers and their appropriate shape,
thickness and whether they included the crust, I thought some of you might
be interested in this message:

> From: brgarwood at aol.com (BRgarwood)
> Newsgroups: rec.org.sca
> Subject: Re: Wooden feast gear
> Date: 18 Dec 1995 13:30:50 -0500
> 
> margritt at mindspring.com (Margritte) writes:
> > The ranking nobles were given the top slice off the loaves,
> >which were generally, well, "crustier." This is the origin of the term
> >"upper crust."
> 
> My initial reaction to this was, Oh oh, spook etymology.  Further
> investigation however shows it to be basically accurate.  John Ciardi, in
> "A Browsers Dictionary" quotes from the "Boke of Keruinge" (late XV) "Then
> take a lofe in your lufe hande and pare ye lofe rounde aboute; then cut
> the over cruste to youre soverayne, and cut the nether cruste, and voyde
> the parynge, and touch the lofe no more after it is so served."  Also a
> XVI rhyme "Furst pare the quarters of the lofe rounde alle about / Than
> kutt the upper cruste to your soverayne and to him alow't."
> 
> Berwyn, crusty old phart

Stefan li Rous
stefan at texas.net
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