Note 444 — CORN-MILLS.

“Italy, the most celebrated country in the world, and abundant in grain, has no delicate, wholesome and pleasant bread, but what is baked by a German baker, who, by art and industrious labour, subdues the fire, tempers the heat, and equalises the flour in such a manner, that the bread becomes light, fine and delicate; whereas, if baked by an Italian, it is heavy, hard, unwholesome and insipid. His holiness, therefore, prelates, kings, princes and great lords, seldom eat any bread except what is baked in the German manner. The Germans not only bake well our usual bread, but they prepare also biscuit for the use of ships or armies in the time of war, with so much skill, that the Venetians have German bakers only in their public bakehouses; and their biscuit is sent far and wide over Illyria, Macedonia, the Hellespont, Greece, Syria, Egypt, Libya, Mauritania, Spain, France, and even to the Orkney Islands and Britain, to be used by their own seamen, or sold to other nations.”—Historia Suevorum, lib. i. c. 8. This history of Felix Fabri may be found in Suevicarum Rerum Scriptores, Goldasti. Franc. 1605, 4to, and Ulm, 1727, fol.