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Glossary of words used in the Burton Latimer Inventories

The definitions of certain words used by the appraisers have not been found, but an attempt has been made to help readers to understand some of the more obscure items listed in these inventories.
Chafing dish
Children’s Horn Book
Pair of pattens

ALLOM Alum, salt used a great deal in medicine and curing bacon.
ANDIRONS Large fire-dogs used to support a spit over a fire.
BOARD CLOTHS & SIDE BOARD CLOTHS Cloths used to cover the boards which made up a table.
BURGAMY PITCH Burgundy pitch made from the resin of spruce/pine.
CALIVER Early form of hand gun.
CHAVEN DISH Chafing dish, a small portable grate filled with burning charcoal to keep food warm, an early form of hot-plate.
COMPOSS Compost.
COPPERAS Sulphate of iron or green vitriol.
COUCH a rare item of furniture at this time.
COVERLID coverlet.
CURRAL cure-all?
DIAPER, FLAXEN & HOLLAND Varieties of material.
DAFFIES ELIXER The Revd. Thomas Daffy (1617-80) produced a concoction "elixir salutis" which was reputed to make those who drank it, "cheerful". Daffy claimed it would cure anything and everything.
DRIPPING PAN Used to catch fat and juices from meat cooking over an open fire.
FLASKETT Washing basket.
FURZE Gorse, used as thatch for barns and for fuel.
HOGSHEAD Container for storing 54 gallons of beer.
HORFELL Hovel, used as a temporary shed for crops or animals.
HORN BOOKS For children, consisting of a single leaf, containing on one side the alphabet large and small-and a copy of the Lord's Prayer; and this leaf was usually set in a frame of wood, with a slice of diaphanous horn in front - hence the name horn-book. Generally there was a handle to hold it by, and this handle often had a hole for a string.
JACK Used on the open fire with the andirons to make the spit revolve.
KETTLE A cooking pot for the open fire.
KIMNELLS Tubs of varying sizes.
LADE Lead.
MATT Used on top of the cords which were stretched across the framework of a bed and below the mattress.
MAULT MILL Malt mill. Dried malt had to be ground before it could be used for brewing.
NAPKINS These are mentioned in great quantities in some inventories. As there were no forks at this time, food was eaten using spoons and fingers and the napkins used to wipe the hands and fingers afterwards.
PAIMELL Pummel, part of a saddle.
PATTENS Clogs shod with an iron ring.
PEALE Instrument used to insert or draw bread from an oven.
PILLOW BEERES Pillow cases.
POT HOOKS For suspending a cooking pot over an open fire.
PROVINDER CHEST Used for dry food for animals e.g. hay.
PULLEN Pullets.
RIDLE Sieve.
RUGG Cover for the bed rather than a floor covering.
RUNDLETS Small barrels.
RUSHEY LEATHER CHAIRS Smooth tanned leather, scented on the flesh side with birch oil.
SAFE Cupboard used to protect meat etc. from flies etc.
SCONCE A bracket fixed to a wall for holding a candle.
SEAM Malt measure, 8 bushels.
SLICE Instrument used to rake out ashes in oven ready for bread.
SPANISH TABLES Made from mahogany.
TESTER BED Canopied bed.
THEALE Piece of wood.
TRENCHER Wooden platter.
TRUCKLE OR TRUNDLE BED Low framed, fitted with castors to enable it to be rolled under a high bed during the day. Often used by children or personal servants.
TUNNEL Funnel made of wood or metal.
TURKEY WORK CHAIRS Covered in woollen material worked on looms.
WALLETS Bags for provisions when travelling.

Tester bed and truckle bed 

[photo: Weald and Downland Museum ]

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