Note E439 — 79.

Harrison gives an account (pp. 153-4) of the following kinds of bread made in England: 1. Mainchet, "commonlie called white bread, in Latine Primarius panis." 2. Cheat "or wheaton bread, so named bicause the colour therof resembleth the graie [or yellowish] wheat [being cleane and well dressed,] and out of this is the coursest of the bran (vsuallie called gurgeons or pollard) taken. The raueled is a kind of cheat bread also, but it reteineth more of the grosse, and lesse of the pure substance of the wheat." 3. Brown bread, of which there were two kinds, viz. (a) of whole meal unsifted, (b) pollard bread, with a little rye meal, and called Miscelin or Meslin. "In champeigne countries much rie and barleie bread is eaten, but especiallie where wheat is scant and geson."