Dishes and tableware Book III, Chapter 14, Section 1a
Chapter 14, Item 5a
Tickney ware
Of these kinds of clay or earthen weare called Tickney weare there are diuers kinds as china, counterfet china white dickney and mugen weare both red and black and yellowe: whereof are made seuerall things usefull for an house service, as
potts
pitchers
pipkins
candle sticks
platters
dishes
pudding pans
piss pots
muggs
juggs and drinking cups
Bottles & most things made of peuter.
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Chapter 14, Item 13a
Knife parts
In a Knife there are these parts.
The Blade;
The shoulder;
The back;
The edge;
The point;
The ferrell or hoop;
The handle or haft;
The cap on the top of the haft;
The sheath.
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Chapter 14, Item 16a
Dish parts
The seuerall names, and parts of a dish. This Kind of dish hath names proportionable to its bignesse and vse, as
A platter, it large.
A dish, which [is] of a lesser sort.
A midleing dish.
A Broth dish, deeper bottomed than flesh dishes.
A Bason, is almost halfe round in the concave, or belly; and narrow, or broad, or noe brime at all.
A sallett dish.
A Trencher plate, or plate.
A sawser.
The Brimer, is all the compasse about the hollow of the dish.
The Bouge, is the hollow of ye dish.
The Bottome, is the midle of the dish that swells vp, the vnder part of the dish also is called the bottome.
The swage, is the back of the brime.
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Chapter 14, Item 16b
Flagon parts
Parts of a can flagon or quart.
The Bottome.
The body.
The neck.
The lid.
The ioynt or Garnett on which the lids turnes.
The handle.
Flant bottomes are hollow vnderneath.
(Rant) fflat in the bottom, such as are Hollow bottoms within.
Paled, is the Flang at the bottome, which is sothered too.
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