“Turn me o’re, an I’le tel thee plaine.”

“Then turn it ower,” said the monarch, and a long and laborious toil brought to light the following satisfactory intelligence:—­

  “Hot porritch makes hard cake soft,
  So torne me o’er againe.”

“My saul,” said the king, “ye shall gang roun’ to yere place again:  these country gowks mauna ken the riddle without the labour.”  As a natural consequence, Sir Richard Hoghton’s “great companie” would require a correspondingly great quantity of provisions; and the tradition in the locality is, that the subsequent poverty of the family was owing to the enormous expenses incurred under this head; the following characteristic anecdote being usually cited in confirmation of the current opinion.  During one of the hunting excursions the king is said to have left his attendants for a short time, in order to examine a numerous herd of horned cattle then grazing in what are now termed the “Bullock Pastures,” most of which had probably been provided for the occasion.  A day or two afterwards, being hunting in the same locality, he made inquiry respecting the cattle, and was told, in no good-humoured way, by a herdsman unacquainted with his person, that they were all gone to feast the beastly king and his gluttonous company.  “By my saul,” exclaimed the king, as he left the herdsman, “then ’tis e’en time for me to gang too:”  and accordingly, on the following morning, he set out for Lathom House.

In conclusion, allow me to ask the correspondents to the “NOTES AND QUERIES,” what is meant by “dancing the Huckler, Tom Bedlo, and the Cowp Justice of Peace?”

T.T.  WILKINSON.

Burnley, Lancashire, Sept. 21. 1850.

Sirloin.-In Nichols’s Progresses of King James the First, vol. iii. p. 401., is the following note:—­

“There is a laughable tradition, still generally current in Lancashire, that our knight-making monarch, finding, it is presumed, no undubbed man worthy of the chivalric order, knighted at the banquet in Hoghton Tower, in the warmth of his honour-bestowing liberality, a loin of beef, the part ever since called the sirloin.  Those who would credit this story have the authority of Dr. Johnson to support them, among whose explanations of the word sir in his dictionary, is that it is ’a title given to the loin of beef, which one of our kings knighted in a fit of good humour.’  ‘Surloin,’ says Dr. Pegge (Gent.  Mag., vol. liv. p. 485.), ’is, I conceive, if not knighted by King James as is reported, compounded of the French sur, upon, and the English loin, for the sake of euphony, our particles not easily submitting to composition.  In proof of this, the piece of beef so called grows upon the loin, and behind the small ribs of the animal.’  Dr. Pegge is probably right, and yet the king, if he did not give the sirloin its name, might, notwithstanding, have indulged in a pun on the already coined word, the etymology of which was then, as now, as little regarded as the thing signified is well approved.”

JOHN J. DREDGE.