Note (23) — BOOK II.
James Greive translation
23. Ptisan was made by steeping barley in water, till it swelled; then drying it in the sun; afterwards beating it, till the husk came off; then grinding it; the meal was boiled in water, dried in the sun, and then set by. When used, it was boiled up again with water; and this was what they called the cremor or succus ptisanæ.