We use cookies to enhance your experience on our website. By clicking 'continue' or by continuing to use our website, you are agreeing to our use of cookies. You can change your cookie settings in your browser at any time.
(
1266-1300; MS: c.1300
)
Le ris est en sa nature costif, mais se il soit quit avoiques lait d’almandes, il pert sa costivesce et parfaitement nourist
Waterfordbusby 292.S114.5