SC - garlic in British Isles

[Russell Gilman-Hunt]

     Duke Sir Cariadoc,
     
     You said in your last post that rolled oats were a modern invention. 
     Does that mean that, when redacting medieval recipies which contain 
     oats, we should use only whole oats? Or are cracked oats accurate? I 
     believe Elizabeth David's book discusses cracked wheat, and I've 
     always assumed that other grains were crushed similarly on the 
     miller's wheel. (I know that Ms. David's English Cookery is a modern 
     book, but I'm under the impression that it is a credible source on the 
     history of English bread making. Am I correct?)
     
     Katja
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