erified as
now, that "Hunger setteth his first foot into the horse-manger."[139] If
the world last awhile after this rate, wheat and rye will be no grain for
poor men to feed on; and some caterpillars there are that can say so much
already.

Of bread made of wheat we have sundry sorts daily brought to the table,
whereof the first and most excellent is the manchet, which we commonly
call white bread, in Latin _primarius panis_, whereof Budeus also
speaketh, in his first book _De asse_; and our good workmen deliver
commonly such proportion that of the flour of one bushel with another they
make forty cast of manchet, of which every loaf weigheth eight ounces into
the oven, and six ounces out, as I have been informed. The second is the
cheat or wheaten bread, so named because the colour thereof resembleth the
grey or yellowish wheat, being clean and well dressed, and out of this is
the coarsest of the bran (usually called gurgeons or pollard) taken. The
ravelled is a kind of cheap bread also, but it retaineth more of the
gross, and less of the pure substance of the wheat; and this, being more
slightly wrought up, is used in the halls of the nobility and gentry only,
whereas the other either is or should be baked in cities and good towns of
an appointed size (according to such price as the corn doth bear), and by
a statute provided by King John in that behalf.[140] The ravelled cheat
therefore is generally so made that out of one bushel of meal, after two
and twenty pounds of bran be sifted and taken from it (whereunto they add
the gurgeons that rise from the manchet), they make thirty cast, every
loaf weighing eighteen ounces into the oven, and sixteen ounces out; and,
beside this, they so handle the matter that to every bushel of meal they
add only two and twenty, or three and twenty, pound of water, washing also
(in some houses) their corn before it go to the mill, whereby their
manchet bread is more excellent in colour, and pleasing to the eye, than
otherwise it would be. The next sort is named brown bread, of the colour
of which we have two sorts one baked up as it cometh from the mill, so
that neither the bran nor the flour are any whit diminished; this, Celsus
called _autopirus panis_, lib. 2, and putteth it in the second place of
nourishment. The other hath little or no flour left therein at all,
howbeit he calleth it _Panem Cibarium_, and it is not only the worst and
weakest of all the other sorts, but also appointed