maslin

Or else, well-fermented maslin, that is, provender formed of a mixture of various substances: grain, beans, vetches, hay, and salt. winnowed -- not as it is usually given to cattle before it is separated from the chaff; the grain shall be so abundant that it shall be given winnowed. shovel -- by which the grain was thrown up in the wind to separate it from the chaff. fan -- an instrument for winnowing.

Commentary Critical and Explanatory on the Whole Bible 1871

Rye (_Secale cereale_) is scarcely at all raised in this country for bread, except in Durham and Northumberland, where, however, it is usually mixed with wheat, and forms what is called "maslin," -- a bread corn in considerable use in the north of Europe.

The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. P. L. Simmonds

Besides march-pain or pain-main, and pain-puff, two sorts baked on special occasions, and rather entering into the class of confectionery, our better-to-do ancestors usually employed three descriptions of bread: manchete for the master’s table, made of fine boulted flour; chete, of unboulted flour, but not mixed with any coarser ingredient; and brown-bread, composed of flour and rye meal, and known as maslin (mystelon).

Old Cookery Books and Ancient Cuisine 2006

[468] According to Walter Harte, though the yeoman in the middle of the seventeenth century ate bread of rye and barley (maslin), in 1766 even the poor cottagers looked upon it with horror and demanded best wheaten bread.

A Short History of English Agriculture 1893

His shelves were occupied by the eight different kinds of bread in common use -- wassel, used only by knights and squires; cocket, the kind in ordinary use by smaller folk; maslin, a mixture of wheat, oats, and barley; barley, rye, and brown bread, the fare of tradesmen and monks; oaten, the food of the poorest; and horse bread.

One Snowy Night Long ago at Oxford Emily Sarah Holt 1864

"At Boulogne-sur-Mer, for the past ten days, there has been distributed to each person only three pounds of bad barley, or maslin, without knowing whether we can again distribute this miserable ration next decade."

The French Revolution - Volume 3 Hippolyte Taine 1860

"All citizens are ordered to bring in whatever produce they possess in grain, flour, wheat, maslin, rye, barley, oats, millet, buckwheat" at the "maximum" rate.

The French Revolution - Volume 3 Hippolyte Taine 1860

Representative Taillefer [4248] state that "the inhabitants, for more than eight days, are reduced wholly to maslin bread composed of one-fifth of wheat and the rest of barley, barley-malt and millet."

The French Revolution - Volume 3 Hippolyte Taine 1860

Thou didst cheat her shockingly, Frank, time o 'the famine, on those nine sacks of maslin meal.

The Saint's Tragedy Charles Kingsley 1847

ThinkCreeps: Expect lots of 200-year 100,000 square-kilometer nature reserves to spring maslin

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