Note b — THE LEPER IN ENGLAND.

Bolted Corn was so-called from it being “boulted” or sifted in a bulter or bolter; this was a special cloth for the purpose of separating the fine flour from the bran, after the manner of a modern sieve. Bread made from un-bolted flour was known as “Tourte bread,” bakers of such were not permitted by law to have a bolter, nor were they allowed to make white bread; nor were bakers of white bread to make “Tourte.” The best kind of white bread was called Simnel, manchet, Pain demaign or payman, so-called from having an impress of our Lord upon it, the next best was the Wastell or Puff, the third and inferior sort was called Cocket or Light bread.

Black bread was known as “All Sorts.”

Bakers might only make certain kinds of bread. A table called the Assize of Bread was set up in every city and town, showing the weight of each kind of loaf according to the law, according as the price of wheat varied from one shilling to twenty shillings per quarter. The weight of the loaves was ‘set’ each year by the Mayors or Bailiffs.