Bodleian Library
Univertiy of Oxford Manuscripts and Archives at Oxford University
  • Home
  • About
  • Help

Help with advanced searching

NICHOLAS BYARD; S. XIV in.

Merton College MS. 252

Merton College, University of Oxford

Details

This item is described in 1 online catalogue.?

For the main catalogue entry, see: Medieval manuscripts in Oxford libraries

Description

From Medieval manuscripts in Oxford libraries

This is an extract only. For more information, see the catalogue record in Medieval manuscripts in Oxford libraries.

Medieval manuscripts in Oxford libraries contains descriptions of all known Western medieval manuscripts held in the Bodleian Libraries, and of medieval manuscripts in selected Oxford colleges. Learn more.

Title

NICHOLAS BYARD; S. XIV in.

Shelfmark

Merton College MS. 252

Place of origin

France, Paris

Date

S. XIV in

Language

Latin

Contents

fols. iii, ivv-viiiv blank; on f. iv is a title, s. xvii.
(fols. 1–10) An alphabetical index
(fols. 10–220v; 221–4v blank) NICHOLAS BYARD OP Distinctiones

Form

codex

Support

Parchment

Physical extent

234 leaves (viii + 226) The edges retrimmed and spattered with red.

Hands

A single French gothic rotunda bookhand.

Decoration

Parisian. Red and blue flourished initials with long extensions; red or blue initials flourished in the other colour; red or blue paraphs; red highlighting and underlining.

Binding

Standard Merton s. xvii, sewn on four bands; formerly chained from the usual position. Fols. i-ii, 225–6 are paper binding leaves, the outermost from the same book as in MS 84. The outermost parchment leaves were formerly pastedowns in an earlier binding. f. iii consists of two leaves pasted together, the first as strengthening for the second, which is thin and damaged; at its foot is the mark of a brass chain-staple. At the foot of f. iv, cropped by the binder, are the marks of the large iron chain-staple. Traces of this are perhaps to be seen on f. iiiv, but much of its foot is torn away.

Provenance

Near the head of f. viiiv is a thoroughly-erased single-line inscription. On f. iiiv ‘Liber M. Willelmi Reed episcopi Cicestrensis quem emit a uenerabili patre Thoma Tryllek episcopo Roffensi. Oretis pro utroque.’ Followed by a table of contents in the same hand, including a second item no longer present (‘Diffiniciones uocabulorum secundum ordinem alphabeti’), then ‘Liber domus scolarium de Merton’ in Oxon’ in communi libraria eiusdem et ad usum communem sociorum ibidem studencium cathenandus. Ex dono uenerabilis patris domini Willelmi tercii episcopi Cicestrie. Oretis igitur pro eodem et benefactoribus eiusdem ac fidelium animabus a purgatorio liberandis. xi uolumen.’ Between the table of contents and following inscription another text has been thoroughly erased. For William Reed, fellow from 1344 until at least 1357, d. 1385, see MS 8. This volume was part of his legacy.

‘3’ is inked on the foredge. At the head of f. 1 is the James no. ‘195’, s. xvii in. (also in MS 67). Inside the front board is a sheet of paper with a table of contents and ‘D. 6, 5’ (canc.), s. xvii, and ‘P. 4. 3. Art:’, canc. and replaced with ‘C. 1. 14 (CCLII)’ in red; the College bookplate.

View full record in Medieval manuscripts in Oxford libraries

See this item

Requesting

For information on how to request this item, see Medieval manuscripts in Oxford libraries.

Connections

People associated with this object

  • Rede, William, -1385

  • Trillek, Thomas, 1312?-1372

  • Nicolaus, de Byarto, ca. 13th cent.

View full record

See this itemFind out how to request this item

Not available online

Merton College, University of Oxford

On this page

  • Overview
  • Description from Medieval manuscripts in Oxford libraries
  • See this item
  • Connections
  • Accessibility
  • Privacy policy
  • Cookies
  • Terms of use
  • Contact

© Bodleian Libraries, University of Oxford 2025

  • Mellon Foundation
  • Bodleian Libraries, Univertiy of Oxford
We use cookies to help give you the best experience on our website. By continuing without changing your cookie settings, we assume you agree to this. Please read our cookie policy to find out more. Cookie Policy