Hereunto likewise, because it is
dry and brickle in the working (for it will hardly be made up
handsomely into loaves), some add a portion of rye meal in our time,
whereby the rough dryness or dry roughness thereof is somewhat
qualified, and then it is named _miscelin_, that is, bread made of
mingled corn, albeit that divers do sow or mingle wheat and rye of set
purpose at the mill, or before it come there, and sell the same at the
markets under the aforesaid name.
[4] The size of bread is very ill kept or not at all looked
unto in the country towns or markets.--H.
In champaign countries much rye and barley bread is eaten, but
especially where wheat is scant and geson. As for the difference that
it is between the summer and winter wheat, most husbandmen know it
not, sith they are neither acquainted with summer wheat nor winter
barley; yet here and there I find of both sorts, specially in the
north and about Kendal, where they call it March wheat, and also of
summer rye, but in so small quantities as that I dare not pronounce
them to be greatly common among us.
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