se in the twelfth century.

Especially common are those names which deal with the two staple foods
of the country, bread and beer. In German we find several compounds
of Brot, bread, and one of the greatest of chess-players bore the
amazing name Zuckertort, sugar-tart. In French we have such names as
Painchaud, Painleve, Pain-tendre--

"Eugene Aram was usher, in 1744, to the Rev. Mr. Painblanc, in
Piccadilly"

(Bardsley).

Hence our Cakebread and Whitbread were probably names given to bakers.
Simnel is explained in the same way, and Lambert Simnel is understood
to have been a baker's lad, but the name could equally well be from
Fr. Simonel, dim. of Simon. Wastall is found in the Hundred Rolls as
Wasted, Old Fr. gastel (gateau). Here also belongs Cracknell--

"Craquelin, a cracknell; made of the yolks of egges, water, and
flower; and fashioned like a hollow trendle" (Cotgrave).

Goodbeer is explained by Bardsley as a perversion of Godber (Chapter
VII), which may be true, but the name is also to be taken literally.
We have Ger. Gutbier, and the existence of Sourale in the Hundred
Rolls and Sowerbutts at the present day justifies us in accepting both
Goodbeer and Goodale at their face-value. But Rice is an imitative
form of Welsh Rhys, Reece, and Salt, when not derived from Salt in
Stafford, is from Old Fr. sault, a wood, Lat. saltus. [Footnote: This
is common in place-names, and I should suggest, as a guess, that
Sacheverell is from the village of Sault-Chevreuil-du-Tronchet
(Manche).] It is doubtful whether the name Cheese is to be included
here. Jan Kees, for John Cornelius, said to have been a nickname for
a Hollander, may easily have reached the Eastern counties. Bardsley's
earliest instance for the name is John Chese, who was living in
Norfolk in 1273. But still I find Furmage as a medieval surname.

We also have the dealer in meat represented by the classical example
of Hogsflesh, with which we may compare Mutton and Veal, two names
which may be seen fairly near each other in Hammersmith Road (but for
these see also Chapter XXIII), and I have known a German named
Kalbfleisch. Names of this kind would sometimes come into existence
through the practice of crying wares; though if Mr. Rottenherring, who
was a freeman of York in 1332, obtained his in this way, he must have
deliberately ignored an ancient piece of wisdom.

CHAPTER XVI. A SPECIMEN PROBLEM: RUTTER

"Howe sayst thou, man? am not