The eiVhteenth Boofeet)f 



gruell made with Millet : as alfo with the crude a^nd raw meale thereor unfodiien ;^nd' unbaked;^ ( 

 tempered with marcs milke, orclswtth horfe-bloadthatriuin^h'butof tl^irmalkrlcg-^vaii^ 

 by way of incifion made for the purpofe with the phleame. A^fbrthe ^rhiopiartsyithey kifow 

 nbother corne bijcMillet and Barley.Panicke is eaten in fomeparts of Gaule , and prii^^^ 

 in Aquitane or Giiien : in Piemdnt alfo, and all abbut the POj k is a ^leatfce^'ina, fo there bee 

 bcanes among ^for without beanes they cannot skill how to drefle any thing for their daily foodi- 

 The regions that confine upon the Euxine fea or PontuSjhave no daintier meatrhan that whicfi^ 

 is made ofPaniek.Toconcludejall Summer corhe abovenamedjdelightmore to grow in moif^ 

 and watery grounds^ than to bee wet with fhowres and raine from above. And yet 1 mulVneeds 

 fay^that Millet and Panicke care leaft for water or moifture, when they begin to put forth their 

 blade.Laft of all;>therc is no good husbandman but will forWd to fow Millet and Panicke either j. 

 in vineyards^ or among trees that beare fruit 5 being perfuaded, that the fowingchereof doth eat 

 out the heart of the ground. 



Chap. Xi. 



ofZevains : the wmner of making bread: fnndrie kwds of bread : abvut tvhat time 

 Bilkers mre firfl knorvne at Rome t of Steves and Serces^ ofRaungers and Bai- 

 ters, Lafi of all^ of the Frummie called Cy4ltca. 



THe mcale of Millet is fingular good for Levaincs, if it be wrought and iticofporatc in new 

 ^^jinc^for ibit may be kept a whole yeare. The like is made ofthc better bransof wheat^fb ^ 

 dicy be fmall, fat^and not too near raunged j and the fame be kneaded in new white wine of 

 three daies oldj and then dried in the funnc. Hereof is made a dough or paft, and the fame is re- 

 duced into certakie round cakes or Trofches to icrve for the making of bread 5 for thcfc mutt be 

 Ibked and difTolved in bote water with the floure of the come Zea,and therein be fodden: which 

 done, they ufe to mingle it with the mealcandflourctomakepaftof^which they holdtobe the 

 beft way of making bread.The Greeks have fet doWtic thisproportion, allowing to every peck or 

 Modiusof mealCj eight ounces of levain ; and this they' tliinke tobefufficient.Nowthelekinds 

 of levains verily cannot be madejnit only in time of vintage. But if a man would make levains 

 at any other time^he may take of barly meale tempered with water fo much as it may be brought 

 into a pailjand when there be certain lumps or cakes hereof madejweighing two pound apeece_, ^ 

 they muH be baked cither upon the hearth under hot cmbres, or els in an earthen pan over the 

 coleSjUntill fuch time as t hey looke brownc and red withall. Afterwards they be put up clofe co- 

 vered in pots orfuch like velTels, and there remain iintiilthey waxfower.Nowwhenaman would 

 ufe levain,hereof he taketh what he will, and diflblveth it as is before laid. In old time when they 

 jnade barley bread, they ufed no other ievaine for it but only the meale of Ervile or Cich peafe ; 

 . and ordinarie it w3s,to take two pound thereof for ^ two pecks and an halfe of meale : but now a- 

 daies the order of our husV^ives is,to make levains of the very fame meale which is kneaded and 

 wroughtinto dough,beforefalt be put thereto, which they fecihtothe conllftence of a pulpe 

 or thicks baiter.and fo let it lie untill it become fowre. And yet commonly tiiey doc not boile 

 their le .'a ins^but only relerve ibmcofthepaftordough^whcreof they make their bread the day £ 

 before. As touching the nature of Levain, certcin it is that it proceeded of foiirenelle • like as it 

 is generally held,thatthey beftronger of bodie who feed of levained breadrforin old time it 

 was verily thought, fliat of the weightieft and heavieft kind of wheat, there was made the hole- 

 fbmcft bread. 



Concerning the fiindric forts of bread that is made, itfeemeth a necdiefle pcecc of worke to 

 let them downe every one in particular : for fometimes bread taketh the narneof the meats and 

 viands that be eaten therwith : as for examplejOifter-bread,fo called for that it was good with oi- 

 fters :otherwhiles it beareth thenameoffome daintie cates,as Artolaganus, p.pancakc/ritfcerj 

 or fine cake-bread.] As for the bread called Speulticus, [/.Halhe] it is fo called, becaufe it was 

 made in haft.The manner alfo of the baking, giveth denomination to fbme bread as to Furna- 

 ccuspanis,whicli was made in a furnace; to Artoptitius, made in a baking- pan called Ai topta: 

 as alio to that which was baked in an oven.Notiong fince alfo there was a new device of making 

 bread brought out of Parthia,which becaufe the paiUs drawnethrough water (and yet a fpungi-' 

 ousjHghtjaixl hollow fubftance it carrieth)they call water- bresd iand fome give it the denomi- 



. n^ition 



