The rate and weight of the best sort of wheat bread. : The second sort, called sowr bread, and the third, called mashloch bread.

Bibliographic Details
Format:	eBook
Language:	English
Published:	Edinburgh, : Printed [publisher not identified], in the year 1680.
Series:	Early English books online.
Subjects:	Bread industry > Scotland > Early works to 1800. Bread > Prices > Scotland > Early works to 1800.
Online Access:	Connect to the full text of this electronic book

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