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When in the yeare 1176. there was a great dearth & scarsitie of bread in the parts of Aniou & Maine, he fed euerie daie with sufficient sustenance ten thousand persons, from the begining of Aprill, till the time that new corne was inned: and what prouision soeuer was laid vp in garners, cellers and storehouses, for the kings necessarie vses, he caused the same to be imploied towards the reléefe of religious houses, and poore people.
As I have described the Ground that returns the best Barley, I now come to treat of making it into Malt; to do which, the Barley is put into a leaden or tyled Cistern that holds five, ten or more Quarters, that is covered with water four or six Inches above the Barley to allow for its Swell; here it lyes five or six Tides as the Malster calls it, reckoning twelve Hours to the Tide, according as the Barley is in body or in dryness; for that which comes off Clays, or has been wash'd and damag'd by Rains, requires less time than the dryer Grain that was inned well and grew on Gravels or Chalks; the smooth plump Corn imbibing the water more kindly, when the lean and steely Barley will not so naturally; but to know when it is enough, is to take a Corn end-ways between the Fingers and gently crush it, and if it is in all parts mellow, and the husk opens or starts a little from the body of the Corn, then it is enough: The nicety of this is a material Point; for if it is infus'd too much, the sweetness of the Malt will be greatly taken off, and yield the less Spirit, and so will cause deadness and sourness in Ale or Beer in a short time, for the goodness of the Malt contributes much to the preservation of all Ales and Beers.
But notwithstanding Barley may grow on a light Soil with a proper Manure; and improved by the liquor of this Receipt, yet this Grain may be damaged or spoiled by being mown too soon, which may afterwards be discovered by its shrivelled and lean body that never will make right good Malt; or if it is mown at a proper time, and if it be housed damp, or wettish, it will be apt to heat and mow-burn, and then it will never make so good Malt, because it will not spire, nor come so regularly on the floor as that which was inned dry.
In 1622 Sir Henry Appleton, the owner of the marsh, agreed to give one-third of it to Joas Croppenburg, a Dutchman skilled in the making of dikes, if he "inned" the marsh. This the Dutchman did off hand, and enclosed six thousand acres by a wall twenty miles round.
He grew dreamy with waiting his thoughts seemed to melt into the softness of the day, to be part of the still air and misty sunshine, just as the triple-barned church with its grotesque tower was part.... He could feel the great Marsh stretching round him, the lonely miles of Walland and Dunge and Romney, once the sea's bed, now lately inned for man and his small dwellings, his keepings and his cares, perhaps one day to return to the same deep from which it had come. People said that the bells of Broomhill church drowned in the great floods which had changed the Rother's mouth still rang under the sea. If the sea came to Brodnyx, would Brodnyx bells ring on? And Pedlinge? And Brenzett? And Fairfield? And all the little churches of Thomas
Well, then, I fell a thinkin', and then I sairched my pockets, and arter a piece found two green cartridges of number three, as Archer gave me in the Spring, so I drawed out the small shot, and inned with these, and put fresh caps on to be sarten.
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