A friend of mine also dwelling some time in Spain, having certain Jews at his table, did set brawn before them, whereof they did eat very earnestly, supposing it to be a kind of fish not common in those parts; but when the goodman of the house brought in the head in pastime among them, to shew what they had eaten, they rose from the table, hied them home in haste, each of them procuring himself to vomit, some by oil and some by other means, till (as they supposed) they had cleansed their stomachs of that prohibited food.  With us it is accounted a great piece of service at the table from November until February be ended, but chiefly in the Christmas time.  With the same also we begin our dinners each day after other; and, because it is somewhat hard of digestion, a draught of malvesey, bastard, or muscadel, is usually drank after it, where either of them are conveniently to be had; otherwise the meaner sort content themselves with their own drink, which at that season is generally very strong, and stronger indeed than it is all the year beside.  It is made commonly of the fore part of a tame boar, set up for the purpose by the space of a whole year or two, especially in gentlemen’s houses (for the husbandmen and farmers never frank them for their own use above three or four months, or half a year at the most), in which time he is dieted with oats and peason, and lodged on the bare planks of an uneasy coat, till his fat be hardened sufficiently for their purpose:  afterward he is killed, scalded, and cut out, and then of his former parts is our brawn made.  The rest is nothing so fat, and therefore it beareth the name of sowse only, and is commonly reserved for the serving-man and hind, except it please the owner to have any part thereof baked, which are then handled of custom after this manner:  the hinder parts being cut off, they are first drawn with lard, and then sodden; being sodden, they are soused in claret wine and vinegar a certain space, and afterward baked in pasties, and eaten of many instead of the wild boar, and truly it is very good meat:  the pestles may be hanged up a while to dry before they be drawn with lard, if you will, and thereby prove the better.  But hereof enough, and therefore to come again unto our brawn.  The neck pieces, being cut off round, are called collars of brawn, the shoulders are named shilds, only the ribs retain the former denomination, so that these aforesaid pieces deserve the name of brawn:  the bowels of the beast are commonly cast away because of their rankness, and so were likewise his stones, till a foolish fantasy got hold of late amongst some delicate dames, who have now found the means to dress them also with great cost for a dainty dish, and bring them to the board as a service among other of like sort, though not without note of their desire to the provocation of fleshly lust which by this their fond curiosity is not a little revealed.  When the boar is thus cut out each piece is wrapped up, either with bulrushes, ozier,