'Panificium or The several manners of Making Bread in France etc (Where by general consent) the best Bread in the World is eaten' by John Evelyn States that good bread-making 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 'city bread' - 'pain de Gonnesse' 'The best Bread of France' - 'pain a la Montauron' - 'pain d'Esprit' - 'pain de Chapitre' - 'pain de Gentilly' - 'pain de Citrouille' - 'pain Benit' and 'Brioche' - 'pain de Cousin' Two notes - that stale bread can be eaten if reheated in oven and that a ferment of cherry wine makes an excellent yeast for bread nd