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The usual mattter of Bread.
First, whereof Bread is made in our daies, Secondly how it is made, Thirdly when, and in what order, Fourth∣ly in what quantity it is to be eaten.
Touching the first: Bread is usually made of Rye, Barly, Oates, Missellin or pure Wheate▪ Rye-bread is cold and of hard concoction, breeding wind and gripings in the belly, engendring gross humours, being as un∣wholesome for indifferent stomachs, as it agreeth with strong bodies and labourious persons; yet openeth it, and cureth the hemorrhoids.
Barly▪Bread is little or nothing better, being tough and heavy of digestion, choking the small veins, engen∣dring crudities, and stuffing the stomach.
Oaten-bread is very light being well made, more scowring then nourishing if the Oat-meal be new, and too much binding if it be old. Howbeit Oates in Greece are recorded to be so temperate, that they nei∣ther stir nor stay the belly.
Misslin or Munckcorn-bread, made of Rye and Wheate together, is esteemed better or worse, accord∣ingly as it is mingled more with this or that grain.
But of all other Wheaten-bread is generally the best for all stomachs, yet of so stopping a nature▪ if it be too fine, because it is of best temper, and agreeth with all natures and complexions