Note E116 — 19.

"Bowd eaten malt." "The more it be dried (yet must it be doone with soft fire) the sweeter and better the malt is, and the longer it will continue, whereas if it be not dried downe (as they call it), but slackelie handled, it will breed a kind of worme, called a wiuell, which groweth in the floure of the corne, and in processe of time will so eat out it selfe, that nothing shall remaine of the graine but euen the verie rind or huske."—Harrison, Description of England, part i. pp. 156-7. R. Holme says that "the Wievell eateth and devoureth corn in the garners; they are of some people called bowds."—Acad. of Arm. Bk. ii. p. 467. "Bruk is a maner of flye, short and brodissh, and in a sad husc, blak hed, in shap mykel toward a golde bowde, and mykhede[size] of twyis and þryis atte moste of a gold bowde, a chouere, oþer vulgal can y non þerfore."—Arundel MS. 42, f. 64. The name gold bowde probably denotes a species of Chrysomela, Linn. Way, in Prompt. Parv.