Cover Image

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
Description
Item Description:Caption title.
Imperfect: faded, with loss of text.
Reproduction of original in: National Library of Scotland.
Physical Description:1 online resource ([3] pages)