Chapter VII

), which may be true, but the name is also to be taken literally. We have Ger. Gutbier, and the existence of Sourale in the Hundred Rolls and Sowerbutts at the present day justifies us in accepting both Goodbeer and Goodale at their face-value. But Rice is an imitative form of Welsh Rhys, Reece, and Salt, when not derived from Salt in Stafford, is from Old Fr. sault, a wood, Lat. saltus. [Footnote: This is common in place-names, and I should suggest, as a guess, that Sacheverell is from the village of Sault-Chevreuil-du-Tronchet (Manche).] It is doubtful whether the name Cheese is to be included here. Jan Kees, for John Cornelius, said to have been a nickname for a Hollander, may easily have reached the Eastern counties. Bardsley's earliest instance for the name is John Chese, who was living in Norfolk in 1273. But still I find Furmage as a medieval surname.

We also have the dealer in meat represented by the classical example of Hogsflesh, with which we may compare Mutton and Veal, two names which may be seen fairly near each other in Hammersmith Road (but for these see also