( 970 ) 
V. An AbftraSt of a Letter fent from Mr. Sa- 
muel Dale to Mr. John Houghton, S. R. S. 
concerning the waking of Turnep-Bread in 
Effex- 
SIR, 
TH E dearneG of all forts of Corn hath occafioned 
many poor People to fet their Wits, as it were, 
on Tenter-hooks, and to try many ways and methods 
of making Bread for the Suftenancc of their Families, as 
in feme places, ofPeafe, and frequently of Barley : fo 
with us they have lately got a way of making it with 
Turneps, which not only for the novelty thereof, but 
alfo becaufe it may be of general ufe and benefit to poor, 
mean and indigent people, I will beg your patience 
until I acquaint you with the way and manner of ma- 
king it, which is this : They take pilled Turneps, and 
boyl them in Water until they are foft or tender ; then 
preffing ftrongly out the Juice, they mix them; being 
beaten or pounded very fine and fmall, with their weight 
of Wheat-Meal. Then adding Salt q. s. and warm Water, 
they knead it up as other Dough,or Pafte.which having 
Jain a little while to ferment, they order it, and bake it 
as common Bread. Of this Turnep-Bread (for fo they 
call it ) I have both fcen and tafted, andcanaflure you, 
that to the Eye it's not to be diftinguiflit from common 
Wheaten or Houftiold Bread, neither doth the Scent 
much betray it, efpecially when cold ; only to dainty 
and* nice Palates the Turneps are a little, and but a lit- 
tle, perceived. 
Tours 
Braintree^ Dec, 6. 
1603. Samuel Dale. 
VI. An 
