support of the various theories; especially if
we admit that there is reason to believe that such microbes, or
self-propagating infecting agents, vary greatly in the rapidity with
which they permeate the body. For all observers allow, that as a rule
_true leprosy_ is a disease of very slow development. In the Middle
Ages it is certain that the belief in the contagion of the _true
leprosy_ was very general, both among physicians and the common
people; but it is also true that as medical science advanced, and the
diagnosis of disease became more definite and reliable, this opinion
lost ground, and was at length abandoned."

The efforts being made by the "Missions to Lepers in India" cannot be
too strongly commended to the benevolently inclined. The Asylums or
Lazar Houses at Almora, Dara, and elsewhere, in India, are entirely
supported by this society, which has under its care above 100 Lepers,
at the cost of only about L6 per annum for each adult.

If I have awakened an interest in this remarkable and unique subject,
and at the same time, above all, excited a stronger feeling of
sympathy for our brothers and sisters suffering at the present time
from the disease--a living death--in various portions of the globe, my
humble efforts will not have been in vain.

APPENDIX A.

NOTES.

[a] An obolus = a halfpenny.

[b] Bolted Corn was so-called from it being "boulted" or sifted in a
bulter or bolter; this was a special cloth for the purpose of
separating the fine flour from the bran, after the manner of a modern
sieve. Bread made from un-bolted flour was known as "Tourte bread,"
bakers of such were not permitted by law to have a bolter, nor were
they allowed to make white bread; nor were bakers of white bread to
make "Tourte." The best kind of white bread was called Simnel,
manchet, Pain demaign or payman, so-called from having an impress of
our Lord upon it, the next best was the Wastell or Puff, the third and
inferior sort was called Cocket or Light bread.

Black bread was known as "All Sorts."

Bakers might only make certain kinds of bread. A table called the
Assize of Bread was set up in every city and town, showing the weight
of each kind of loaf according to the law, according as the price of
wheat varied from one shilling to twenty shillings per quarter. The
weight of the loaves was 'set' each year by the Mayors or Bailiffs.

[c] The weight of bread is given as five marks, that is L3
6s. 8d., at o