Goats we have plenty, and of sundry colours, in the west parts of England, especially in and towards Wales and amongst the rocky hills, by whom the owners do reap so small advantage:  some also are cherished elsewhere in divers steeds, for the benefit of such as are diseased with sundry maladies, unto whom (as I hear) their milk, cheese, and bodies of their young kids are judged very profitable, and therefore inquired for of many far and near.  Certes I find among the writers that the milk of a goat is next in estimation to that of the woman, for that it helpeth the stomach, removeth oppilations and stoppings of the liver, and looseth the belly.  Some place also next unto it the milk of the ewe, and thirdly that of the cow.  But hereof I can shew no reason; only this I know, that ewe’s milk is fulsome, sweet, and such in taste as (except such as are used unto it) no man will gladly yield to live and feed withal.

As for swine, there is no place that hath greater store, nor more wholesome in eating, than are these here in England, which nevertheless do never any good till they come to the table.  Of these some we eat green for pork, and other dried up into bacon to have it in more continuance.  Lard we make some, though very little, because it is chargeable:  neither have we such use thereof as is to be seen in France and other countries, sith we do either bake our meat with sweet suet of beef or mutton and baste all our meat with sweet or salt butter or suffer the fattest to baste itself by leisure.  In champaign countries they are kept by herds, and a hogherd appointed to attend and wait upon them, who commonly gathereth them together by his noise and cry, and leadeth them forth to feed abroad in the fields.  In some places also women do scour and wet their clothes with their dung, as other do with hemlocks and nettles; but such is the savour of the clothes touched withal that I cannot abide to wear them on my body, more than such as are scoured with the refuse soap, than the which (in mine opinion) there is none more unkindly savour.

Of our tame boars we make brawn, which is a kind of meat not usually known to strangers (as I take it), otherwise would not the swart Rutters and French cooks, at the loss of Calais (where they found great store of this provision almost in every house), have attempted with ridiculous success to roast, bake, broil, and fry the same for their masters, till they were better informed.  I have heard moreover how a nobleman of England not long since did send over a hogshead of brawn ready soused to a Catholic gentleman of France, who, supposing it to be fish, reserved it till Lent, at which time he did eat thereof with great frugality.  Thereto he so well liked the provision itself that he wrote over very earnestly, and with offer of great recompense, for more of the same fish against the year ensuing; whereas if he had known it to have been flesh he would not have touched it (I dare say) for a thousand crowns without the pope’s dispensation.