A College Dinner at the End of the Sixteenth Century
| “Visitors’ Feast, August 6, 1597, Eliz. 39.” | |
| “Imprimis, Butter and eggs | xiid. |
| “Linge | xiid. |
| “Rootes buttered | iid. |
| “A leg of mutton | xiid. |
| “A Poulte | iiid. |
| “A Pike | xviiid. |
| “Buttered Maydes | iiiid. |
| “Soles | xiid. |
| “Hartichockes | vid. |
| “Roast [b]eef | viiid. |
| “Shrimps | vid. |
| “Perches | vid. |
| “Skaite | vid. |
| “Custards | xiid. |
| “Wine and Sugar | xxd. |
| “Condiments, vinegar, pepper | iiid. |
| “Money to the visitors | vis. viiid. |
| “Money to scholars and officers, cooks, butler, register, Trinitiehall school | iiiis. viiid. |
| “Item, Exceedings of the schollers | xxd. |
| ——————— | |
| Summa, | xxiiiis. xd. |
| ——————— | |
| “J. Jegon.” | |
The same authority gives the following curious item as occurring in 1620, during the mastership of the successor of Dr. Jegon, Dr. Samuel Walsall, who was elected in 1618, under the head of