3006 Notes and Illustrations. 
dairy to make cheese, and a loaf of bread, of which fifteen were 
made from a bushel of wheat. Messes of potage made their fre- 
quent appearance at the rustic board.”—Knight, Pict. Hist. of 
England, i. 839. 
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 pants.” 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, (4) pollard bread, with a little rye meal, and called Mis- 
celin or Meslin. ‘In champeigne countries much rie and barleie 
bread is eaten, but especiallie where wheat is scant and geson.” 
81. 2. ‘“Baies.” Halliwell prints this word as Jéazcs in his 
Dictionary, defining it as ‘‘chidings, reproofs,” and giving as his 
authority Hunter's Additions to Boucher. 
81. 3. ‘“ Droie.” See Note in Prompt. Parv., s.v. Dryvylle and 
Deye. Probably a corruption of drozle; a scullion, kitchen-boy, or 
servant of all-work.—M. Droie also occurs in Stubbes’ Anatomie 
of Abuses, 1583. 
84. 2. “In some places it [the malt] is dried at leisure with 
wood alone, or strawe alone, in other with wood and strawe to- 
gither ; but of all, the strawe dried is the most excellent. For the 
wood dried malt when it is brued, beside that the drinke is higher 
of colour, it dooth hurt and annoie the head of him that is not 
vsed thereto, bicause of the smoake. Such also as vse both in- 
differentlie, doo barke, cleaue and drie their wood in an ouen, 
thereby to remooue all moisture that shuld procure the fume, and 
this malt is in the second place, and with the same likewise, that 
which is made with dried firze, broome, etc. ; whereas, if they also 
be occupied greene, they are in maner so preiudiciall to the corne, 
as is the moist wood.”—Harrison, Description of England, ed. 
F. J. Furnivall, Part I. p. 157. 
84. 6. See Note on ch. 19. 39. 
85. 1. ‘“‘ The husbandmen dine at high noone as they call it, and 
sup at seuen or eight.”—Harrison, Part I. p. 166. 
85. 5. Though all the standard editions read ‘“‘ chaps walking, 
may it not be a misprint for ‘‘chaps wagging,” that is, mouths 
craving >—M. 
85. 16. ‘“‘ Enough is a plentie.” Cf. ‘‘ Mesure is medcyne pou3 
pow moche 3erne.”—Piers Plowman, Passus i. 35. ‘‘ But mesure is 
a meri mene, pou3 men moche 3erne.’”’—Richard the Redeles, E.E. 
Text Soc., ed. Skeat, ii. 139. ‘‘ Measure is treasure.’”—Dyce’s 
Skelton, ii. 238, 241. ‘‘Enough is as good as a feast.”—Gas- 
coigne’s Posies, 1575. 
” 
