Paper, 'Panificium, or the several manners of making bread in France etc: where, by universal consent, the best bread in the world is eaten' by [John] Evelyn Evelyn states that good breadmaking lies in the quality of the corn, a serviced mill, 'light' water, and an oven built with thick bricks. Breads listed and how to make them: - household bread - 'pain Burgeois' or 'citty bread' - 'pain de Gonnesse, the best Bread of France' - 'pain a la Montauron' - 'pain d'Esprit' [spirit bread] - 'pain de Chapitre' [chapter bread] - 'pain de Gentilly' - 'pain de Citrouille' [pumpkin bread] - 'pain Benit' [blessed bread] and 'Brioche' - 'pains de Cousin' Subject: Food / Industry Read to the Royal Society on 1 March 1664 [1665]. 15 February 1665