Do I Have an Innocent Face Quiz

People with innocent faces tend to be seen as extra lovable or pure. Does that describe you? We're here to help you find out.

Give your honest answers to these simple questions, and we'll tell you if you have an innocent face.

Questions Overview

Do I Have An Innocent Face?

Take this test to see how other people see you!

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1. When you make eye contact with a stranger, what's usually their reaction?

1. They look away quickly and pretend it didn't happen.
2. They nod or even smile at me.
3. They look away, but keep sneaking glances or staring when they think I'm not looking.

2. Do people often hold doors open for you?

1. All the time. Sometimes it's annoying.
2. Sometimes, but I guess I don't really think about it.
3. Barely ever. People still hold open doors?
4. I'm not sure.

3. When you're walking, where are your eyes, usually?

1. I'm looking above me, at the sky or the branches of trees.
2. I'm looking ahead, at the world around me.
3. I'm looking at my feet, taking each step carefully.
4. I'm not sure!

4. When people compliment you, what do they usually say?

1. They compliment my physical features.
2. They compliment my talent or my skills.
3. They compliment my style or my outfit.
4. They compliment my intelligence or personality.

5. Which part of your face do you think people notice first?

1. My eyes
2. My mouth
3. My nose
4. My jawline

6. How would you describe your eyebrows?

1. Bushy and full!
2. Thin and sleek.
3. Balanced and regular.
4. I don't have any!

7. What's your face shape? (If you're not sure, take your best guess.)

1. Square
2. Round or oval
3. Triangular or diamond
4. Heart

8. Be honest: What's your facial expression right now?

1. Neutral
2. Smiling, or generally positive
3. Focused or concentrated
4. Frowning, or generally negative

9. What's your go-to smile?

1. I tend to give a big, full smile with my mouth open.
2. I smile with my teeth! I like to give a big, flashy grin.
3. I tend to keep my mouth closed. It's a little more low-key.
4. I don't smile very often, tbh.

10. How do you react to being a little embarrassed?

1. I turn beet red, or my face starts burning. Everyone can tell.
2. I have a great poker face. Nobody would know I'm embarrassed.
3. I usually just laugh it off and keep it casual.
4. I tend to get a little upset. It's uncomfortable.

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What Makes an Innocent Face?

Traits of an Innocent Face:
What counts as an “innocent” face? Usually, we see young faces, like infants’ faces, as especially innocent and pure, because babies can’t really be anything else, can they? So when an adult has “young” features, we might call them “innocent.” That includes things like large cheeks, a small mouth, big eyes, and soft skin.

But there are lots of ways to have an innocent face. It might be friendly, and you might smile at people a lot, which communicates a warm personality. Or, you might have a slightly worried expression, the kind that tells people you’re not a threat, but instead maybe need a little help. Or, it might just be that you’re someone who’s calm, quiet, and patient, which signals to other people that they can trust you and be comfortable around you.

Signs You Have an Innocent Face:
1. People smile at you. Most people have a natural reaction when they see someone they think is agreeable: they smile! If you have an innocent face, you probably get plenty of grins and nods when you leave the house. People think of you as someone pleasant.

2. People tell you private things. When you have an innocent face, people tend to be less cautious or on guard around you. They might share info that they wouldn’t tell other people, or spill secrets that it feels like you shouldn’t be hearing. It’s because they see you as someone they can trust, and who wouldn’t go around blabbing to others.

3. You tend to get things easily. People with innocent faces tend to have an easier time getting what they want, sometimes when they haven’t even asked. It’s because other people see you as someone they want to protect, and so they’re willing to let you get your way.

4. People always offer to help you. When you have an innocent face, people tend to assume you need a hand or that you’re not experienced and could use a little help. This might not be accurate, but it won’t stop them from asking if they can do something for you, often without you asking first.

Want to learn more?

For more information about facial features and expressions, check out these interesting resources:

• https://magazine.columbia.edu/article/what-your-facial-features-say-about-you
• https://www.scienceofpeople.com/microexpressions/
• https://www.apa.org/news/press/releases/2008/12/facial-expressions

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References

source How to of the Day https://ift.tt/9hvNTg8

How to Roast a Delicious Turkey for Thanksgiving

Private chef Ollie George Cigliano shares her dry brine recipe for the crispiest skin

Whether you like your turkey basted or brined, white meat or dark meat, the secret to the perfect bird is in the roasting. It's easy to prepare and roast a turkey to feed your friends and family, even if you’re a new chef! Let's take you step-by-step through thawing, cleaning and seasoning, and roasting your turkey, with expert advice from private chef Ollie George Cigliano.

How to Roast a Turkey: Quick Guide

Private chef Ollie George Cigliano says to dry-brine the turkey for 1-3 days for crispy skin. Afterwards, let the turkey warm to room temperature, lay it breast-side up in a roasting pan, then cook it in the oven at for 30 minutes. After 30 minutes, lower to and cook for 20 minutes per .

Steps

Thawing Your Turkey

1. Thaw the turkey in the fridge for 24 hours for every . The USDA recommends this thawing method for cooking turkey because it’s safe and can be adjusted for any size bird. Be sure to allow for 24 hours of thawing for every of turkey.^[1]
   
   
   
   • If you’re worried about the turkey dripping as it defrosts, place it on a baking sheet to catch any water that might condense on the packaging.
   • Avoid keeping the turkey in the refrigerator for longer than 48 hours after it is completely thawed, as this can cause the meat to go bad.
2. Place the bird in water for 30 min per for same-day thawing. Keep the turkey in its original wrapper, and submerge it in a bath of cold water in the sink or a large bowl. For example, if you have a turkey, it will need to thaw for 8 hours before you can cook it!^[2]
   
   
   • To make sure the water stays cold and the turkey is at a safe temperature, replace the water every 30 minutes by draining the sink or emptying the bucket and putting in fresh, cold water.
3. Microwave the turkey for 6 min per for quick defrosting. Unwrap your turkey and place it on a microwave-safe dish. The specific instructions for defrosting will depend on the weight of the turkey and the wattage of your microwave. While the turkey is in the microwave, make sure it’s rotating, and flip it over several times while defrosting. Once the turkey is thawed, cook it immediately.^[3]
   
   
   • Normally, you can find the information for thawing a turkey in the manual of the microwave or by searching for the brand of the microwave and the phrase “thawing turkey” online.
   • If your turkey starts to cook instead of thawing, take it out of the microwave and let it rest for about 5 minutes before continuing with the thawing process.

Cleaning and Seasoning the Turkey

1. Reach into the turkey to remove the giblets. If you bought your turkey from the store, Cigliano says there's usually a package of giblets or other organs inside the turkey. Locate the cavities between the legs of the turkey and at the top of the turkey where the neck would be, don food-safe gloves (or use clean hands), and use your hand to grab and pull out everything that’s inside the bird. Cigliano suggests either throwing the giblets away or saving them to make a delicious giblet gravy for the turkey or dog treats.^[4]
   
   
2. Wipe the turkey with a dry paper towel to remove excess moisture. Sometimes, after thawing the turkey, it's moist on the outside. Grab a paper towel and blot the water off of the turkey before you season it to ensure that the seasoning sticks to the skin.^[5]
   
   
   • Any additional bacteria on the turkey will cook off during the roasting, so don’t worry about trying to get the bird completely clean.
   • Avoid running water over the turkey or using a kitchen towel to clean it, as this can spread bacteria throughout your kitchen from drips or splashes of the contaminated water.
3. Apply a dry brine for seasoned, crispy skin. For an easy dry brine, combine 3 tbsp (44.4 mL) of kosher salt, of dried herbs (i.e., rosemary, sage, and thyme), and of freshly ground black pepper. Then, says Cigliano, "season the inside [of the turkey] by sprinkling 2 tsp of the dry brine into the cavity… Rub another of the dry brine into the meat of the legs" and into the breasts. Finally, "sprinkle the remaining salt mixture all over the skin of both the breasts and the legs." For "perfectly crispy skin," refrigerate the turkey uncovered for at least 1 day, "but ideally 3 days," says Cigliano.^[6]
   
   
   • You can add extra black pepper or other seasonings to your taste!
   • This amount of dry brine is enough to cover a turkey. If yours is bigger, make more dry brine.
4. Make a wet brine instead for moister skin. For a wet brine, place the turkey in a large pot, combine of kosher salt per of turkey with of black pepper and the zest of a lemon, and fill the pot with water until the turkey is submerged.
   
   
   • As the turkey is marinating in the water and brine, place it in the refrigerator to keep the temperature at a safe level.
5. Stuff the turkey if you want a savory side dish. Stuffing is a bread mixture that can be cooked inside the turkey to absorb the juices. To make the stuffing, simply mix of scored bread, of chopped celery, and 1 chopped onion together, and use your hands to completely fill the cavity of the turkey by packing the mixture into it.^[7]
   
   
   • Be aware that stuffing will add extra cook time to the recipe. Add an extra 30 minutes to the cook time if your turkey is stuffed.
6. Truss the turkey to ensure even cooking. Trussing is the process of using twine to tie the legs and wings to the turkey. It ensures that the turkey cooks evenly on all parts. To truss the bird, secure the wings to the turkey by wrapping baker’s twine around the body of the turkey, then cross the twine under the bottom of the bird. Finally, tie the legs together.
   
   
   • You can also truss a stuffed bird to keep the stuffing from coming out of the cavity while the turkey is in the roaster.

Roasting the Turkey

1. Heat the oven to while the turkey reaches room temperature. To properly roast a turkey, keep it in the kitchen for an hour to reach room temperature before you cook it. Place it on a dish or baking sheet out of the way while you preheat the oven and prepare the rest of the kitchen for cooking the turkey.^[8]
   
   • If you’re short on time, it’s acceptable to let the turkey sit for about 30 minutes to get it close to room temperature.
2. Tuck butter and your desired seasonings under the turkey skin (optional). While you can certainly roast the turkey with just the seasonings from the dry brine, many people also like to stuff extra ingredients under the skin to give the bird more flavor. Here's Cigliano's recipe for an aromatic butter compound you may want to try:^[9]
   • 1 cup (1 stick), (227 g) of unsalted butter, softened
   • 1 tbsp (14.8 mL) minced shallots or 1 garlic clove, minced or grated.
   • 1 tbsp (14.8 mL) chopped fresh thyme or rosemary.
   • 1 tbsp (14.8 mL) minced parsley or chives.
   • fresh lemon juice.
   • Zest of one lemon or Buddha's hand
   • black pepper.
   • fine sea salt (or to your taste)
   • Combine all the above ingredients, stuff it under the turkey skin, and spread it around with your hands.
   • You can also modify Cigliano's recipe with your favorite herbs and spices, or create your own compound mixture!
3. Brush the skin of the turkey with olive oil or butter. Using a pastry brush, apply enough oil or butter to completely coat the turkey, including the insides of the wings and legs and any small crevices. Depending on the size of the turkey, you will need around of either oil or butter. You might need to slightly adjust the positioning of the turkey to get all of the skin.
   
   
   • Covering the turkey with a fat, like oil or butter, makes the skin crispy but not burnt. If you like moist skin on your turkey, apply less oil or butter.
4. Place the turkey breast-side up on the roasting rack inside the pan. Be gentle when transferring the turkey to the pan. Try to avoid moving the turkey too much as this can cause the trussing to come undone or the stuffing to spill out.
   
   
   • What side of the turkey is "breast-side up"? Check which way the legs and wings are pointing. On the "breast-side up" side, the legs and wings are pointed up. On the "breast-side down" side, the legs and wings are pointed down into the roasting pan.
   • It’s okay if the legs or side of the turkey touch the roasting pan.
5. Add foil to the pan and lower the temperature to after 30 minutes. Set a timer when the turkey is in the oven to remind you to cover it with foil after the first 30 minutes pass. Lowering the temperature and covering the turkey keeps the skin from burning and helps to cook the meat evenly.
   
   
   • Be careful when removing the turkey from the oven! Always use oven mitts and make sure you have enough space to place the roasting pan on the counter while you cover it with foil.
6. Roast the turkey for 3 hours or until the internal temperature is . The cook time of the turkey will depend on how large it is, but the general rule is 20 minutes per . Insert a meat thermometer into the thickest part of the thigh of the turkey about 15 minutes before the end of the cook time to ensure that it’s cooked all the way through.
   
   
   • For example, if you have an unstuffed turkey, plan on cooking for about 3.5-4 hours.
   • Remember to add 30 minutes of extra cook time for a stuffed turkey.
7. Remove the turkey from the oven and let it sit for 30 minutes before carving. When the turkey comes out of the oven, it will be extremely hot. It’s not safe to carve it at this temperature, so let it cool down a bit in the pan on the counter.^[10]
   
   
   • If you’re worried about the turkey getting too cold, keep it covered with the aluminum foil while it rests.
   • You can let the turkey sit on the counter for up to an hour before carving while you make gravy or prepare other parts of your dinner!
8. Finished.
   
   

Video

Tips

• Calculate how much time you’ll need to completely roast the turkey ahead of time, so you can make sure it's cooked in time for your feast.

Warnings

• Handle knives and other sharp kitchen tools with care.
• Always wear oven mitts when handling the hot pan as it comes out of the oven.

Things You'll Need

• Baker's twine
• Roasting pan (with a rack)
• Pastry brush
• Meat thermometer
• Aluminum foil
• Food-safe gloves (optional)

Related wikiHows

• Cook Turkey Drumsticks
• Roast a Chicken
• Make Leftover Turkey and Stuffing Casserole
• Cook a Turkey

References

Quick Summary

1. ↑ https://www.foodsafety.gov/blog/2016/11/defrost-turkey.html
2. ↑ https://www.foodsafety.gov/blog/2016/11/defrost-turkey.html
3. ↑ https://www.foodsafety.gov/blog/2016/11/defrost-turkey.html
4. ↑ [v161921_b01]. 18 Oct 2021.
5. ↑ http://safefood.eu/Healthy-Eating/Food,-Diet-and-Health/Seasonal-Features/Christmas-tips-and-advice/Preparing,-stuffing-and-cooking-your-turkey.aspx
6. ↑ [v161921_b01]. 18 Oct 2021.
7. ↑ http://safefood.eu/Healthy-Eating/Food,-Diet-and-Health/Seasonal-Features/Christmas-tips-and-advice/Preparing,-stuffing-and-cooking-your-turkey.aspx
8. ↑ https://www.thekitchn.com/turkey-timing-tips-from-the-kitchn-213225
9. ↑ [v161921_b01]. 18 Oct 2021.
10. ↑ https://www.thekitchn.com/turkey-timing-tips-from-the-kitchn-213225

source How to of the Day https://ift.tt/gF0W8iv

Ye Olde List of Medieval Insults: 40+ Churlish Sayings

Plus, generate your own medieval insults to roast everyone you know

You churlish knave! You bawdy cuckold! These are just a handful of the fun medieval insults you’ll learn in this article. Maybe you’re writing a medieval fantasy tale, polishing up on your Shakespearean, or just looking for something creative to call your bestie. No matter what led you to this article, we’re glad you’re here to learn all about the most crude, revolting, and hilarious medieval insults.

The Coolest Medieval Insults

• Churl: Coarse, rustic, and peasant-like (noun)
• Doxy: A promiscuous or unchaste woman (noun)
• Fopdoodle: A silly or idiotic person (noun)
• Fustilugs: A slob or a clumsy woman (noun)
• Hedge-born: An illegitimate child (adjective)

Steps

Medieval Insults to Call Your Friends

1. Bespawler{endbold} Someone who spits when they talk (adjective, noun)^[1]
   
2. Bobolyne{endbold} A foolish person (noun)^[2]
   • Fun fact: This insult is known to have been used in the mid-1500s.
3. Churl{endbold} Coarse, rustic, and peasant-like (noun)^[3]
   • Origin: This insult comes from the Old English word ceorl, which meant “one level above a slave.”
4. Coxcomb{endbold} A vain and narcissistic person; a man who is too proud of his appearance (noun)^[4]
   • Example: “I am of another opinion: the greater the coxcomb, always the more the scandal” (William Congreve, The Way of the World, 1700).^[5]
5. Cuckold{endbold} A promiscuous or unfaithful person (noun)^[6]
   
   • Origin: This insult’s meaning is rooted in the cuckoo bird, which was known for its habit of laying eggs in other birds’ nests.
6. Cumber-world{endbold} A useless person or thing (noun)^[7]
   • Example: “A cumber-world, yet in the world am left, A fruitles plot, with brambles ouergrowne…” (Michael Drayton, Idea the Shepheards Garland, 1593).
7. Cur{endbold} A person who is thought to be worthless and cowardly (noun)^[8]
   • Fun fact: Cur roughly translates to “dog,” and became a popular insult during the 13th century.
8. Dalcop{endbold} An unintelligent or foolish person (noun)
9. Dastard{endbold} Someone cowardly and uncourageous (noun)^[9]
   • Fun fact: This insult is believed to have been first used in the 15th century.
10. Doxy{endbold} A promiscuous or unchaste woman; a woman who engages in sexual activities for money (noun)^[10]
    
    • Origin: This insult may stem from the Dutch word docke, which means “doll.”
11. Driggle-draggle{endbold} A messy or unclean woman (noun)^[11]
    • Fun fact: Today, draggle means “to make something dirty or wet.”^[12]
12. Driveller{endbold} A person who talks a lot about nothing (noun)^[13]
    • Fun fact: The earliest evidence of this insult comes from the writings of scholar John Palsgrave in 1530.
13. Fopdoodle{endbold} A silly or idiotic person; a person of little significance (noun)^[14]
    • Example: “Where sturdy butchers broke your noodle, / And handled you like a fop-doodle” (Samuel Butler, “Hudibras,” 1664)^[15]
14. Fustilugs{endbold} A slob or a clumsy person, particularly a woman (noun)^[16]
    • Example: “…especially your Ale-wives, who, like the Germane Froas, are all cheekes to the belly, and all belly to the knees, whose dugs and chins meete without any forceing of either, because you may dayly see such fustilugs walking in the streets” (Richard Younge, The Drunkard’s Character, 1638).^[17]
15. Hag{endbold} An unattractive or old woman (noun)^[18]
    
    • Origin: This insult derives from the Middle English word hagge, which means “an ugly old woman; witch.”^[19]
16. Knave{endbold} A dishonest man (noun)^[20]
    • Origin: This insult comes from the Old English word cnafa, which meant “boy.”
17. Mandrake Mymmerkin{endbold} A puppet or little man; someone childlike (noun)
    • Fun fact: This insult originated from the 16th-century poem “The Flyting of Dunbar and Kennedy” by William Dunbar.^[21]
18. Muckspout{endbold} An overly talkative person; someone who curses (noun)^[22]
    • Fun fact: Today, this insult would be used to describe someone with a “smutty mentality.”
19. Mumblecrust{endbold} A toothless beggar (noun)^[23]
    • Fun fact: The earliest known use of this insult comes from the writing of Nicholas Udall, a schoolmaster and playwright, in 1556.
20. Puterelle{endbold} A woman with a bad reputation (noun)
    
    • Fun fact: Putarelle is also a bean sprout used to make Roman appetizers.^[24]
21. Raggabrash{endbold} A disorganized person (noun)^[25]
    • Fun fact: Today, words like ragamuffin and riffraff are used in place of this insult.
22. Rakefire{endbold} Someone who outstays their welcome (noun)^[26]
23. Ronyon{endbold} An old woman; mangy creature (noun)^[27]
    • Example: “Aroint thee, witch! The rump-fed ronyon cries” (William Shakespeare, Macbeth, 1623).^[28]
24. Saddle-goose{endbold} A very unintelligent person; an idiot; a fool (noun)^[29]
    • Origin: This insult became popular in the 19th century as a way to say someone would be so foolish as to think they could put a saddle on a goose.
25. Scobberlotcher{endbold} A lazy person; a harmless or idle person (noun)^[30]
    
    • Origin: “-lotcher” comes from loiter, which means “to hang around aimlessly.”
26. Scold{endbold} A woman who uses abusive or crude language; a woman with a vicious tongue (noun)^[31]
    • Origin: This insult comes from the Old Norse word skald, which means “poet.”
27. Shrew{endbold} A mouse-like or shy creature; a wicked or evil man (noun)^[32]
    • Example: “Your husband being troubled with a shrew. Measures my husband’s sorrow by his woe. And now you know my meaning” (William Shakespeare, The Taming of the Shrew, 1594).
28. Skamelar{endbold} A scrounge, freeloader, or a parasite (noun)
    • Example: “Ignorant elf, aip, owll irregular, Skaldit skaitbird and commoun skamelar” (The Owl and the Nightingale, 12th or 13th century).^[33]
29. Snoutband{endbold} Someone who interrupts conversation; someone who always has to be right (noun)
30. Sot{endbold} A drunk person; someone who drinks too much alcohol (noun)^[34]
    
    • Fun fact: The first record of this insult dates back before the year 1000.^[35]
31. Stampcrab{endbold} A clumsy person; someone heavy footed (noun)^[36]
32. Trencherman{endbold} Someone who overeats and attends social events just for the food (noun)
    • Example: “One way or another, the ensemble is a trencherman’s feast” (Rand Richards Cooper, Hartford Courant, 2022).^[37]
33. Turd{endbold} A pig-like or waste of a person; someone unpleasant (noun)^[38]
    • Fun fact: Usage of this insult dates back to the year 1000, where it was used to describe the feces of a pig.
34. Wandought{endbold} A weak man; a silly, sluggish, worthless man (noun)^[39]
    • Fun fact: The earliest evidence of this insult is from 1726 in the writings of W. Starrat.^[40]
35. Whiffle-whaffle{endbold} Someone indecisive; someone who wastes time (noun)^[41]
    
    • Fun fact: This insult first appeared in the 16th century.
36. Yaldson{endbold} The son of a prostitute (noun)
    • Fun fact: This medieval insult is also used within fantasy writing and worldbuilding today as a demeaning term for magical beings, specifically Elves.

Medieval Insults to Describe Something

1. Atomy{endbold} Tiny being; mite (adjective)^[42]
   
2. Bawdy{endbold} Indecent, lewd, or obscene (adjective)^[43]
3. Beef-witted{endbold} Thick-witted or brainless (adjective)^[44]
   • Example: “The plague of Greece upon thee, thou mongrel beef-witted lord!” (William Shakespeare, Troilus and Cressida, 1609).
4. Boil-brained{endbold} Hot-headed or headstrong (adjective)^[45]
5. Churlish{endbold} Rude, blunt; violent, harsh (adjective)^[46]
   
   • Example: “She loves me sure; the cunning of her passion invites me in this churlish messenger” (William Shakespeare, Twelfth Night, 1602).
6. Cockered{endbold} Spoiled, indulged, or pampered (adjective)
   • Fun fact: The earliest known use of this descriptive word comes from the writings of Sir Philip Sidney in 1586.^[47]
7. Gorbellied{endbold} Having a round or large belly (adjective)^[48]
   • Example: “Hang ye, gorbellied knaves, are ye undone? No, ye fat chuffs: I would your store were here!” (William Shakespeare, Henry IV, Part I, 1600)^[49]
8. Hedge-born{endbold} An illegitimate child; a low or mean birth (adjective)^[50]
   • Example: “Be quite degraded, like a hedge-born swain / That doth presume to boast of gentle blood” (William Shakespeare, Henry VI, Part I, 1592)^[51]
9. Paunchy{endbold} Having a potbelly (adjective)^[52]
   • Fun fact: Today, “beer-bellied” and “pot-bellied” are synonyms of this insult.
10. Wayward{endbold} Selfish; being difficult to control; disobedient (adjective)^[53]
    
    • Fun fact: This insult was also spoken and written as awayward in Middle English.

Create Your Own Medieval Insult

1. Combine words from columns 1 & 2 to create your own medieval insult. What makes medieval insults so amazing? They’re 100% customizable! Take a look at the chart above. Pick a favorite word from columns one and two. Now, combine these words to create one funny and barbaric insult.
   
   • For example, say someone’s a “wayward knave” if they’re a selfish and dishonest person.
   • As another example, you could call someone a “gorbellied hag” if they’re old and round.
   • Want to know what your insult means? Refer to the list of definitions above to learn the meanings of each insulting word!
   • Warning: Remember, these insults are just for fun! Never bully and avoid calling someone names out of spite or cruelness.}}

References

1. ↑ https://queens-english-society.org/the-lighter-side/inventive-insults/
2. ↑ https://www.oed.com/dictionary/bobolyne_n?tl=true
3. ↑ https://www.merriam-webster.com/dictionary/churl
4. ↑ https://dictionary.cambridge.org/dictionary/english/coxcomb
5. ↑ https://standardebooks.org/ebooks/william-congreve/the-way-of-the-world/text/act-1
6. ↑ https://dictionary.cambridge.org/dictionary/english/cuckold
7. ↑ https://www.merriam-webster.com/wordplay/polite-words-for-impolite-people
8. ↑ https://dictionary.cambridge.org/dictionary/english/cur
9. ↑ https://www.merriam-webster.com/dictionary/dastard
10. ↑ https://www.merriam-webster.com/dictionary/doxy
11. ↑ https://www.oed.com/dictionary/driggle-draggle_n
12. ↑ https://www.babbel.com/en/magazine/10-insults-from-the-past-that-deserve-a-comeback-english-for-time-travelers
13. ↑ https://www.oed.com/dictionary/driveller_n
14. ↑ https://www.oed.com/dictionary/fopdoodle_n
15. ↑ https://allpoetry.com/Hudibras:-Part-2---Canto-III
16. ↑ https://www.merriam-webster.com/dictionary/fustilugs
17. ↑ https://www.merriam-webster.com/wordplay/polite-words-for-impolite-people
18. ↑ https://dictionary.cambridge.org/dictionary/english/hag
19. ↑ https://quod.lib.umich.edu/m/middle-english-dictionary/dictionary/MED19772/track?counter=1&search_id=1809056
20. ↑ https://dictionary.cambridge.org/dictionary/english/knave
21. ↑ https://www.bbc.com/news/entertainment-arts-45837842
22. ↑ https://greensdictofslang.com/entry/vwhsssy
23. ↑ https://www.oed.com/dictionary/mumblecrust_n?tl=true
24. ↑ https://www.lacucinaitaliana.com/glossary/puntarelle?refresh_ce=
25. ↑ https://www.inc.com/melanie-curtin/13-ancient-insults-that-should-be-brought-back-immediately.html
26. ↑ https://www.inc.com/melanie-curtin/13-ancient-insults-that-should-be-brought-back-immediately.html
27. ↑ https://www.shakespeareswords.com/Public/Glossary.aspx?id=16972
28. ↑ https://www.bard.org/study-guides/vocabulary-macbeth/
29. ↑ https://www.babbel.com/en/magazine/10-insults-from-the-past-that-deserve-a-comeback-english-for-time-travelers
30. ↑ https://wordfoolery.wordpress.com/2018/12/17/scobberlotcher/
31. ↑ https://www.lancastercastle.com/history-heritage/further-articles/the-scolds-bridle/
32. ↑ https://www.shakespearesglobe.com/learn/schools-and-teachers/secondary-schools/playing-shakespeare-with-deutsche-bank/the-taming-of-the-shrew-playing-shakespeare/context-and-themes/how-to-tame-a-shrew-the-taming-of-the-shrew/
33. ↑ https://muse.jhu.edu/article/758214/pdf
34. ↑ https://dictionary.cambridge.org/dictionary/english/sot
35. ↑ https://www.dictionary.com/browse/sot
36. ↑ https://www.dictionary.com/e/s/12-insults-we-should-bring-back/#stampcrab
37. ↑ https://www.merriam-webster.com/dictionary/trencherman
38. ↑ https://dictionary.cambridge.org/dictionary/english/turd
39. ↑ https://www.washingtonpost.com/local/dotard-how-about-crapulous-gormless-or-snoutband-our-guide-to-underused-insults/2017/09/22/5485fb60-9f9b-11e7-9083-fbfddf6804c2_story.html
40. ↑ https://www.oed.com/dictionary/wandought_n?tl=true
41. ↑ https://www.babbel.com/en/magazine/10-insults-from-the-past-that-deserve-a-comeback-english-for-time-travelers
42. ↑ https://www.librarieshawaii.org/learn/brain-games/bardly-barbs/
43. ↑ https://www.dictionary.com/browse/bawdy
44. ↑ https://www.librarieshawaii.org/learn/brain-games/bardly-barbs/
45. ↑ https://www.librarieshawaii.org/learn/brain-games/bardly-barbs/
46. ↑ https://www.librarieshawaii.org/learn/brain-games/bardly-barbs/
47. ↑ https://www.oed.com/dictionary/cockered_adj
48. ↑ https://www.shakespeareswords.com/Public/Glossary.aspx?id=17692
49. ↑ https://www.opensourceshakespeare.org/views/plays/play_view.php?WorkID=henry4p1&Act=2&Scene=2&Scope=scene
50. ↑ https://www.perseus.tufts.edu/hopper/text?doc=Perseus:text:1999.03.0068:entry=hedge-born
51. ↑ https://www.folger.edu/explore/shakespeares-works/henry-vi-part-1/read/4/1/
52. ↑ https://www.merriam-webster.com/dictionary/paunchy
53. ↑ https://www.dictionary.com/browse/wayward

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