SC - OT: The Harp and Caliper

[Kathleen M Hogan]

In a message dated 12/13/98 8:57:11 AM Eastern Standard Time, troy at asan.com
writes:

<< nother reason might be that many country people often had little or no
 easy access to either commercially baked bread or to an oven, which
 also, BTW, requires more fuel to cook the same amount of grain, so
 porridge-y foods might appear to be the way to go. >>

I would like to point out that the overwhelming factor in the use of gruels
and porridges over baked bread, if such was the case, would also probably have
been due to the fact that , at least in the villages and cities of the MA, you
did not bake your bread at home. By law you, took your dough to the community
oven for baking and more often than not bought the dough you took to the oven
from a person who made dough. 

Given that cash money was scarce in the MA, it would have been wiser to cook
up a dish of gruel than to pay the baker.

Ras
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