Assize* of BREAD. The price and weight of bread is regulated by the magistrates according to the price of wheat. We have divers tables of the weights of the leaves both of wheat, wheaten, and household bread, at every price of wheat. If bread want one ounce in 36, the baker formerly was to suffer the pillory: now, to forfeit 5 s. for every ounce wanting; and for every defect less than an ounce, 2 s. 6 d.; such bread being complained of and weighed before a magistrate within 24 hours after it is baked or exposed to sale within the bills of mortality, or within three days in any other place. It is to be observed, bread loses weight by keeping: in some experiments recited by Bartholine, the diminution was near one fourth in six months. The same author assures us, that in Norway they make bread which keeps 30 or 40 years; and that they are there fonder of their old hard bread, than elsewhere of new or soft; since the older it is, the more agreeable it grows. For their great feasts, particular care is taken to have the oldest bread; so that, at the christening of a child, they have usually bread which had been baked perhaps at the christening of his grandfather. It is made of barley and oat-meal baked between two hollow stones.