Note E193 — 37.

"Mestlen." "Years ago in Norfolk thousands of acres yeelded no better grain crop than rye, of which the bread of farm households was made. Meslin bread made of wheat and rye in equal quantity was for the master's table alone."—Forby. "And there at the manor of Marlingford, and at the mill loaded both carts with Mestlyon and Wheat."—Paston Letters, iii. p. 294. "For they were neither hogs nor devils, nor devilish hogs, nor hoggish devils, but a mesling of the two."—Fairfax. The mixed grain, meslin, was used in France in the concoction of beer, as appears by the regulations for the brewers of Paris, 1254, who were to use "grains, c'est à savoir, d'orge, de mestuel, et de dragée."—Reglements t. Louis IX. ed. Depping, p. 29. At a dinner given in 1561 to the Duke of Norfolk by the Mayor of Norwich, there were provided: "xvj loves white bread ivd., xviij loves wheaten bread, ixd., iij loves mislin bread iijd."—Leland, Itin. vi. xvii. Plot (Hist. of Oxford, p. 242) says that the Oxfordshire land termed sour is good for wheat and "miscellan," namely wheat and rye mixed.