Some Varieties of Bread

In sixteenth-century Scotland there were four kinds of wheaten bread, the finest called Manche, the second Cheat, or trencher bread, the third Ravelled, and the fourth Mashloch. The Ravelled was baked just as it came from the mill, flour, bran, and all. From the Mashloch the flour was almost entirely sifted; a portion of rye was mixed with the bran, and this composition was used by poor people and servants. (See Arnot’s History of Edinburgh.)