SC - Period spices in Berkeley?

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Sutton, Anne F. and PW Hammond, The Coronation of Richard III:
the Extant Documents, New York; St. Martin's Press, 1983.
The Manuscript. These menus occur on folios 71-78 of the British
Museum Additional MS. 45,716A. The coronation feast's menu and
its accompanying 'proportion' describing the requirements of the
offices of the royal Household employed in providing the feast is
only headed as for King Richard on Sunday 6 July and it seems that
the copyist ascribed it to the year 1327. The date of Sunday 6 July
can only refer to the coronation of Richard III. This is corroborated
by the internal evidence of the one personal name which occurs in
the manuscript, john Lamplew. Lamplew was a grocer of London
in Richard III's day, and was a supplier of the short lived
Household of Edward V. The titles of the preceding menus for the
Friday and Saturday mention neither king nor date but the
sequence of days is correct for Richard III's coronation. It was
customary for the king to stay at the Tower of London before his
coronation, the vigil of the prospective knights of the Bath being
held, in this case, on the Friday night and the actual creation on the
Saturday morning, followed by the dinner described in this
manuscript and the procession of the king from the Tower to the
Palace of Westminster where he spend the night immediately
preceding his coronation. The hand of these eight folios is smaller
and neater, at least to start with, than that of the preceding pages
which gives a further impression of a single copied piece of work.
this and the unity of the subject matter in particular convince the
editors that the whole should be ascribed to the coronation of
Richard and not just the coronation feast entitled for King Richard.
British Library Additional MS. 45,617A is a folio volume of 126
leaves, its original limp vellum cover still in place within its new
British Library one. On this vellum cover is written 'Anno xxximo
Regis H. viijvi. The booke of the Newe Ordinarye of the kinges
most honerable houshold'. On the flyleaf is 'Liber Willelmi Dunche'.
It is a book of the royal Household in use from 1540 to probably
1543-4 since it refers to the establishment of Queen Catherine
Howard. It is mainly a collection of ordinances, lists of wages,
declarations of bouche of court, lists of household officers and bills
of fare. These are mostly of 31 Henry VIII with copies of earlier
records of ceremonies such as the Richard III menus and
proportions which were of interest and use to the compiler of the
book.
. . . . .
Editorial Procedure. The manuscript is in an informal and often
careless hand. As has been mentioned, it starts as a neat copy but
rapidly deteriorates to a scrawl by its finish. It was probably
written by the same person who wrote the rest of the 'Liber
Willelmi Dunche'. The menus and proportions here transcribed are
in a curious mixture of English, Latin and some French, lapsing
from one to either with no observable rules in the manner not
uncommon in manuscripts covering similar subjects. It is highly
abbreviated and it is occasionally very difficult to know which
language is intended when the word has the same root in more
than one of the three alternatives. It is also clear that the copyist did
not always understand his original and did not always take very
much care to be accurate when he did. The editors have attempted
to rationalize the confusion. The menus themselves have been
rendered exactly. For the rest, the Latin has been translated except
where a translation would be ridiculous, as for 'aqua vite'. The
English or French of the original has been put between inverted
commas. Throughout, any abbreviated word, of which an
extended form occurs elsewhere in the manuscript, has been
extended. Any apparently otiose abbreviation and the copious use
of a paragraph mark at the beginning of most items in the
proportions have been ignored. Punctuation and capitals have been
modernized. Roman have been replaced by arabic numerals and
pries and weights are given in the modern style. . . . .

Ane Ordynaunce one Frydaye at Night at the Towre or Wher the
King Wilbe the Same Day

Rise molene and prune de orenge to potage
Salt fyshe in foyle
Salt lamperns with galentyne
Pike in soupes
Grett place in sarry sauce
Crabbes of the sey
Gurnard fried
Frittour covert
Conger bake

A cours
Creme in almondes and pynat to potage
Tenche in gresill
Gret basse in foile
Freshe conger in foile
Calworthe salmon in foile
Soles in Salamy
Perche in foile
Roche
Crevez de ew doulce
Troutte in sesie
Porpas rost
Curnart bake and quynces

A proporcon for the said orcdynaunce
Pepper -- 2 lb
'Saffron' -- 1/2 lb
'Ginger' -- 1 lb
'Suger' -- 12 lb
'Pott suger' -- 4 gallons
'Clovez maces' -- 1 lb
'Greynes' -- 1/4 lb
'Saunceres' -- 1 lb
Dates -- 8 lb
Raisins 'cours' -- 8 lb
'Prunes' -- 6 lb
'Almoundes' -- 20 lb
'Poundes of annesedes' -- 1 lb
'Holle rise' -- 20 lb
'Confettes red and whit' -- 2 lb
'Sugar plat' -- 1 lb
Olive 'oile' -- 2 gallons

The Pultre
'Milke' -- 50 gallons
'Creme'  -- 10 gallons
'Eges' -- 1000
'Butter'` -- 6 gallons
'Gret onyons' -- 1 'peces'

Ane Ordynaunce for Saturday at the Towre at the Making of the
Knightes of the Bathe at Dynner for the King
'Salt lamperns' -- 6 dozen
'Salt elis' -- 112 dozen
'Pikes' -- 250
'Gret turbuttes' -- 16
'Gret halibuttes' -- 6
'Gret places' -- 600
'Conger' -- 12
'Calworth salmon' -- 12
'Soles' -- 48
'Salt sturgion' -- 2 barrels
'Crabes of the see'  -- 3 'semes'
'Salt salmon' -- 26
'Shaft ellis freshe' -- 300
'Stubbull elis' -- 200
'Lamperns' -- 600
'Stopped salmon' -- 24
'Roches' -- 800
'Celinges welkes' -- 1000
'Forland welkes' -- 6000

Soupes in dorrey
Viaunt comfort
Salt ling in foile
Salt lamperns with galentyne
Pike in erbe lade
Breme de mare in foile
Gret place
Crabbes of the sea
Chynes of salmon broiled
Mollettes in foile and hallowes
Marlinges fryed
Elis lamperns rost
Chewettes of eles bake

ijde cours
Gely ipocras
Blaundesore
Freshe coddes in foile
Freshe conger
Calworth salmon
Tenche in gresill
Soles in salamy
Perche in foile
Roche in foile
Flounder in sarry sawce
Goiouns with parcelley
Popos rost
Leche lombard
Trowte bake
Quynces bake

Souper at Westminster One Saturdaye
Mamorry riall
Grene fishe
Pike in soppes
Place in foile
Haddoc blaunched
Cheven in foile
Base in sarry sawce
Soles fryed
Leche siper
Gurnard bake

ijde cours
Dates in compost
Steyned creme
Tenche in foile
Freshe conger
Troutt sesilled
turbutt stewed
Freshe sturgion
keling welkes
Roche in foile
Flounder in sarry sauce
Goions in foile
Elis and lamperns rost
Dowcettes bake

Dominica anno MlCCCxxvij, ex huic CCxxvij annis
An' Ordynaunce for King Richardes Coronacion at Westminster
the Sonday the vjth day of July
First an' harold of arms proclaymyng the feast
Potage: Frumentie with veneson and bruett Tuskayne
 -- Viand comford riall
 -- Mamory riall
Bief and moton
Fesaunt in trayne
Cignett rost
Crane rost
Capons of hault grece in lymony
Heronshewe rost
Gret carpe of venyson rost
Grett luce in eger doulce
Leche solace
Fretor Robert riall
Gret flampayne riall
Custard Edward planted
A sotiltie
 -- xiij

A cours
Gely partied with a devise
Viand blanc in barre
Pecokes in his hakell and trapper
Roo reversed in purpill
Runers rost
Betorr rost
Peiene rost
partriche rost
Pomes birt
Scotwhelpes rost
Rollettes of veneson farced
Gret carpe and breme in foile
Leche frument riall planted
Frettour rosett and jasmine
Tart burbonet bake
Venyson bake
A sotiltie
 -- xv [sic] [sic as to the sic]

A cours
Blaundsorr
Nosewis (?) in compost
Venyson rost
Telle in barre
Langettes de lyre
pety chek in bolyen
Egrettes rost
Rabettes souker rost
Quailes rost
Briddes brauncher rost
Freshe sturgion with fenell
Creves de ew doulce
Leche fiole and canell
Frittour crispe
Rosettes florished
Oranges bake
Quynces bake
A sotilty
 -- xix [sic] [sic as to the sic]

For the lordes and the ladyes in thall the same day att dyne
Vyand riall
Bief and multon
Grene ges rost
Capon rost
Lardes de veale
Pike in erblad
Leche siper
Fretor covert
Custard riall
A soltiltie

A cours
Viande blanc in barre
Crane and heronshewe
Kidd endorred and lambe
Roo reversed
Chek in boilen
Rabettes rost
Sturgion and crevz de dudoulce
Leche caniell
Close tart indorred
Crismatories and oranges bake
A sotelty

For the comons
Frumenty with venyson
Bief and multon
Capon rost
Bief rost
Leche canell
Custard
 pp. 291-296

A proporcion for the said coronacion for a Ml messes of meat
The bakehouse
Wheat, 80 quarters at 13 s. the quarter -- £52
'Canvas' cloth at 5 d. the ell, 60 ells -- 25 s.
'Floure baskettes gross' at 6 d. each, 6 -- 50 s.

The Pantry
Bread bought, 50 dozen -- 50 s.
'Kerving knyves, j payre'
'Chipping knyves', 8
'Cerdevaindes, j payre' -- 15 s.
'Fyne' Holland cloth at 3 s. the ell for 'dringing towell' ', 6 ells 18 s.
'Fyne' Rheims cloth for two 'towelles' for bread, 6 ells
Flanders cloth, 10 d. the ell, 8 ells for 24 'neck towelles' -- 6 s. 8 d.
Brussels cloth, 8 d. the ell, 24 ells for 'portpaynes'  -- 16 s.
Flanders cloth, at 7 d. the ell, 8 ells for 'lidgers -- 4 s. 8 d.
'Jonkettes'
'Strawberis'

The Buttery
Ale, 24 tuns at 30 s. the tun -- £36
 memorandum, 4 for the kitchens
Empty pipes, 30 at 14 d. each
Wooden cups, 3000 at 40 s. the thousand -- £6
Leather bottles 3 at 16 d. each -- 4 s. 4 d.
Wooden 'bolles', 20 -- 20 d.
Leather 'jugges', at 3 s. 4 d. each, 2 -- 6 s. 8 d.
Gallon leather bottles, 4 dozen at 16 d. each -- 64 s.

The Cellar
Red wine, 4 tuns at £9 the tun -- £36
'Claret wine', 2 tuns as above -- £18
White wine, 2 tuns as above -- £18
Hippocras wine, 1 quarter -- 40 s.
Red wine for 'le conduytt', 1 tun -- £9

For the Kitchens
Red wine, 1 pipe -- £4 10 s.
'White' wine, 1 quarter (tun) -- 45 s.
'Claret' wine, 1 quarter (tun) -- 40 s.
'Bastard' wine, 1 'roundelet' -- from stock
'Malvesey' wine, 1 'roundelet'  -- from stock

The Cellar
Flanders cloth at 7 d. the ell, 24 ells for 'cubberd clothes'  -- 14 s.
Flanders cloth at 7 d. 10 ells as above -- 5 s. 10 d.
Brussels cloth at 8 d. the ell, 4 ells for 2 'lidgiers' -- 2 s. 8 d.
'Busk' cloth, at 5 d. the ell, 6 ells for 4 'wipers' -- 2 s. 6 d.
Cloth for 'Ipocras bages'

Still the Cellar
'Bolles for 'Ipocras', 4
Leather 'jugges' for the 'barr', 1
'Gispyns', 2
Clay pots for the 'barr', 12
'Treis', 2 dozen
'Treis for to sett pipes a broche', 2
'Canells to sett in pipes', 2 dozen

'Picherhouse'
Flanders cloth at 7 d. the ell, 30 ells  -- 17 s. 6 d. for 'j cupberd' --
' Busk' cloth at 5 d. the ell, 12 ells -- 5 s. for 6 'wipers'
'Bolles', 6 -- 3 s. 4 d.

Proportion of the spices for the Kitchens
Powdered pepper at 16 d. the pound, 20 lb -- 26 s. 8 d.
Whole pepper as above, 8 lb. -- 10 s. 8 d.
'Saffron' of England at 12 s. the pound, 8 lb. -- 48 s.
Cinnamon at 3 s. the pound, 20 lb. -- 60 s.
Whole cinnamon at 3 s. 4 d. the pound, 8 lb. -- 26 s. 8 d.
Whole ginger at 16 d. the pound, 4 lb. -- 5 s. 4 d.
'Suger pur' at 6 1/2 d. the pound, 30 lbs. -- 16 s. 3 d.
Powdered ginger at 16 d. the pound, 12 lb. -- 16 s.
'Suger Portingall at 6 1/2 d. the pound, 150 lbs. -- 60 s. 8 d. (sic)
'Saunders' at 2 s. 4 d. the pound, 14 lb. -- 32 s. 8 d.
'Maces at 2 s. 8 d. the pound, 16 lb. -- 34 s. 8 d. (sic)
'Colvez' at 2 s. 4 d. the pound, 6 lb. -- 14 s.
'Graynes' at 18 d. the pound, 12 lb. -- 18 s.
'Unces mustad' at 2 s. the pound, 6 lb. -- 12 s.
Powdered 'annes' at 4 d. the pound, 24 lb. -- 8 s.
'Suger plat' at 8 d. the pound, 6 lb. -- 4 s.
Red 'comfettes' at 8 d. the pound, 6 lb. -- 4 s.
White 'comfettes' as above, 6 lb.  -- 4 s.
Red 'comfettes' 'ragged', 2 lb. -- 16 d.
White 'comfettes' 'ragged' as above, 2 lb. -- 16 d.
'Turnesall' at 10 d. the pound, 12 lb. -- 10 s.
Longe pepper at 3 s. 4 d. the pound, 4 lb. -- 13 s. 4 d.
'Races cours' at 2 1/2 d. the pound, 200 lb. -- 46 s. 8 d. (sic)
'Mynsyd' liquorice at 12 d. the pound, 4 lb. -- 4 s.
'Mynsyd' ginger at 2 s. 8 d. the pound, 2 lb. -- 5 s. 4 d.
'Alkenet' at 12 d. the pound, 3 lb. -- 3 s.
Whole rice at 1 1/2 d. the pound, 40 lb. -- 5 s.
'Rice' flour at 3 d. the pound, 40 lb -- 10 s.
Almonds at 5 d. the pound, 150 lb. -- 70 s. (sic)

Still for the kitchens
Dates at 2 1/2 d the pound, 300 lbs. -- 70 s. (sic)
'Prunes' at 2 1/2 d. the pound, 100 lb. -- 23 s. 4 d (sic)
Leaves of pure gold, 100 -- 6 s. 8 d.
Partie gold, 100 -- 5 s.
'Orenges', 1000 -- 18 d.
'Lymons', 2 dozen -- 18 d.
'Strawberys', 12 gallons -- 8 s.
Honey, 3 barrels at 40 s. -- £6
'Galingale', 4 lb. at 3 s. 4 d. -- 13 s. 4 d.
Figs, a piece at 4 d. the pound -- 26 s. 8 d.
Large 'races', at 1 1/2 d. the pound, 2 'peces' -- 12 s. 6 d.
'Rose water', 1 gallon -- 16 d.
'Aqua vite', 1/2 gallon -- 12 d.
'Damaske' water, 1/2 gallon -- 2 s. 6 d.
'Streyners fyne' at 2 1/2 d. the verge, 16 -- 3 s. 4 d.
'Strayners course' at 2 d. the verge, 20 -- 3 s. 4 d.
'Pome garnettes', 30 at 3 s. 4 d. -- 100 s.
Syrop at green ginger, 1 'fyrkyn' -- 18 s. 8 d.

Proportion of spices for the Saucery
Powdered pepper at 16 d. the pound, 16 lb. -- 21 s. 4 d.
'Saffron' of England at 12 s. the pound, 3 lb. -- 36 s.
Powdered cinnamon at 3 s. the pound, 10 lb. -- 30 s.
Whole cinnamon at 16 d. the pound, 1 lb. -- 16 d.
Powdered ginger as above, 8 lb. -- 10 s. 8 d.
'Suger fyne' at 6 1/2 d., 20 lb -- 10 s. 10 d.
'Suger Portingall' as above, 40 lb. -- 21 s. 8 d.
'Saunders' at 2 s. 4 d. the pound, 8 lb. -- 18 s. 8 d.
'Cloves' and 'maces' at 2 s. 8 d. the pound, 6 lb. -- 15 s. (sic)

Still the Saucery
'Graynes' at 18 d. the pound, 2 lb. -- 3 s.
'Unces mustates' at 2 s. the pound, 2 lb. -- 4 s.
Powdered 'annes' at 4 d. the pound, 4 lb. -- 16 d.
Red and white 'confettes' at 8 d., 12 lb. -- 8 s.
'Turnesall' at 10 d. the pound, 6 lb. -- 5 s.
Long pepper, 1 lb. -- 3 s. 4 d.
'Races cours' at 2 1/2 d, 100 lb -- 23 s. 4 d. (sic)
Rice flour at 4 d. the pound, 6 lb. -- 2 s.
Almonds at 5 d. the pound, 60 lb. -- 25 s.
Dates at 2 1/2 d. the pound, 80 lb. -- 16 s. 8 d.
'Prunes' at 2 1/2 d. the pound, 40 lb. -- 8 s. 4 d.
Leaves of pure gold at 6 s. 8 d. the 100, 200 -- 13 s. 4 d.
'Partie gold', 60 leaves -- 3 s. 4 d.
Honey, 1 barrel -- 40 s.
Figs, 7 'peces' -- £9 6 s. 8 d.
Large 'races', 8 'frayles' -- 50 s.
'Rose water', 1 quarter (gallon) -- 4 d.
'Aqua vite', 1 quarter (gallon) -- 4 d.
'Damaske' water, 1 quarter (gallon) -- 15 d.
'Straynours fyne', 8 -- 20 d.
'Straynours cours', 6 -- 12 d.
'Creme cloth', 6 -- 3 s 6 d.
 

Proportion for the Confectionary
'Confettes' at 8 d. the pound, 60 lb. -- 40 s.
'Ceryps', 200 lb. -- £6 13 s. 4 d.
Fragrances, 30 gallons -- 30 s.
'Spice plattes' of pewter, 20 dozen -- £4

Proportion for the Wafery
'Saffron' at 12 s. the pound, 1 quarter lb. -- 3 s.
'Sugre' at 6 1/2 d. the pound, 20 lb. -- 10 s. 10 d.
Flanders cloth at 10 d. the ell, 60 ells
Worked cloth for 3 dozen 'napkins'
'Fyne' worked cloth for the King and the tables, 3 'napkyns'
'Turnesole' at 10 d. the pound, 2 lb. -- 20 d.
Brussels cloth at 7 d. the ell, 8 ells -- 4 s. 8 d. for the aprons
Flanders cloth at 7 d.the ell, 12 ells -- 7 s. for girdles
Pure flour at 20 d. the bushel, 6 bushels
Eggs, 600 at 10 d. the hundred
'Waffre irons', 2
Small 'trussing cofer', 1
'Boll' and 'spones' of wood -- 12 d.

Proportion for the Wardrobe
John Lamplew for 53 gallons of hippocras at 3 s. the gallon -- £7 19
s.
To the same for a hogshead of wine for the same hippocras -- 45 s.
Wax of Poland at 46 s. the hundred, 200 lb. -- £4 12 s.
Small liour at 3 d. the pound, d' C -- 8 s.

Proportion for the Ewry
Worked cloth for a 'fotecolthe', 18 ells
'Fyne' worked cloth, 2 'peces' at 17 d. the ell, piece of 34 ells
Worked Rennes cloth for 1 'towell' for the King's hands, 2 ells
'Napkins' of worked Rheims cloth for the King's table, 12
Worked 'napkins' for the lords and the hall, 5 dozen
Flanders cloth for 'tabullclothes' in Westminster Hall, 184 ells
Flanders cloth for 'towelles' of the said 'tabull', 92 ells
Flanders cloth for nectowelles', 7 ells
Flanders cloth for 2 'Ewry bourdclothes', 8 ells
Four gallon 'jugges', 1
Empty cask in which to put water, 1

Proportions for the Acatry of the Lord King -- for 1200 messes
'Bolz', 30 at 20 s. -- £30
'Multon', 140 at 3 s  -- £21
Calves, 100 at 2 s. 8 d. -- £12 10 S. (sic)
Boars, 6 at 10 s. -- 60 s.
Fatted pigs, 12 at 4 s -- 48 s.
 
Suckling pigs, 200 at 4 d. -- 66 s. 8 d.
'Marabones', 24 doz at 12 d. the dozen -- 24 s.
Ox feet, 6 dozen at 12 d. -- 6 s.
Calves feet, 12 dozen at 12 d. -- 12 s.
'Prickes', 2 bushels-------------
'Hartes, 8 |_ carriage of the same -- £13 6 s. 8 d.
'Buckes', 14 |
'Roois and fawntes', 8 --------
Lampreys, 400 at 6 d. -- £10
'Pykes', 350 at 14 d. -- £20 8 s. 4 d.
'Porpos', 4 at 26 s. 8 d. -- 106 s. 8 d.
'Breamez' 40 at 2 s. -- £4
'Calvorth salmon;, 30 at 6 s. 8 d. -- £10
'Troughtes', 100 at 12 d. -- 100 s.
Fresh 'sturgion', 2 at 50 s. -- 100 s.
'Carpes', 40 at 3 s. 4 d. -- £6 13 s. 4 d.
Freshwater crayfish, 40 dozen at 2 d. the dozen -- 6 s. 8 d.
Cod and salt fish, 200 at 46 s. 8 d. the hundred -- £4 13 s. 4 d.
'Bey salt', 8 quarters
'Barefletesalt', 8 quarters

Proportion for the Kitchen of the Lord King
Sea fish, 36 'seamez' at 10 s. -- £18
'Tenches', 100 at 8 d. -- 66 s. 8 d.
'Mollettes', 200 at 4 d. -- 66 s. 8 d.
Cloth for 'creme clothes', 12 ells
Cloth for 'gelley clothes', 12 ells
Flanders cloth at 7 d the ell
Cooks hired in London, 16
Hired labourers, 70 -- [both hired] by estimation £10

Still the Kitchen
'Turnebroches', 100 at 4 d. the day -- 33 s. 4 d.
'Item picture sutilties' £25 of which remains -- £6 13 s. 4 d.
Porters and servants, 20 at 4 d. the day.

Poltry
Crammed capons -- 4 dozen
Kent capons -- 800
'Capons cours' -- 200
Chickens 'to stewe' -- 400
'Cignettes' -- 40
Geese -- 1000
'Herons' -- 16 dozen
'Pecocks' -- 4 dozen
'Cranes' -- 8 dozen
'Fesauntes'  -- 8 dozen
'Rabittes runers' -- 800 to be served
 
'Chekyns' -- 800
'Peions' -- 200 dozen
'Bittors -- 6 dozen
'Egrettes' -- 3 dozen
'Curlewz'  -- 12 dozen
'Quaylles' -- 20 dozen
'Rayles' -- 800
'Chickes pipors' -- 10 dozen
'Spawroes' or 'larkes' -- 300
Milk -- 200 gallons
'Creme'
'Crudes'
'Tender chesse'
'Butter'
'Eges'
'Clene piked wheat' -- 2 bushels
'Spanyshe onyons' -- 100
'Flanders onyons' -- 1 bushel

The Scullery
Charcoal, 400 quarters at 5 d. the quarter
Empty pipes for 'fattes tubbes', 20  -- 22 s. 8 d.
Pipes 'with liddes', 8 -- 8 s. 8 d.
'Tynd', 12
'Treys for the kechyn', 10
'Bromes'
'Item gr' baskettes bolles of tree trowes'
Clay 'pannes', 12
'Stewinge pottes', 24
Brass 'pannes', 4
Wooden 'lagelles', 2 dozen
'Flaskettes', 4 dozen
Small clay pots with divers colours, 600
Pewter spice dishes, 800 dozen
'Platters single', 300 dozen
'Small chargers', 26 dozen
'Gely disshes', 60 dozen
'Pestelles'
Large brass 'pannes'
'Breches'
'Persnyp rottes, caret rottes'
'Percelly, sauge and other divers herbes of eche plenty'

Still the Kitchen
'Lynen clothes for cours napkyns', 100 ells
'For fyne aprones for the best werkmen, 40 ells
'For hasty cortier', 24 ells
'For the potage place courtier', 23 ells
 
'For the leding place coustier', 24 ells

The Saucery
Red vinegar, 1 barrel
White vinegar, 6 gallons
Mustard, 1 barrel
Wheat flour, 10 quarters
Wheat flour, 5 quarters (in the footnote: "the two entries for wheat
flour are: flor' fr' and farina fr'.")
'Sorelles', 1 bushel
'Salcers single', 200 dozen
'Pelis of iron', 3
'Pelis of tree'

Hall and Chamber
'Fagottes', 1000
'Tallwood', 600
'Whet straue, 1 lood'
'Tres and formes'
Rushes