d 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, notwithstan