'Concerning the office of the millers: here is what they ought to do
The master of the millers ought, in fact, to see and feel the wheat at the door of the granary. And, if he is able or not to make for the monastery the best and finest bread, even by his mouth he ought to accept or reject it. He weighs the bread. Also he ought to reach agreement on all bread at the storeroom of the cellarer; and, after, he will have one monk’s loaf and at Easter time a flaco. His wages: 7 shillings. To him it belongs to mix and knead the dough of the monastery.'
'The Servants at Rochester Priory during the Thirteenth Century', Christopher Monk © 2016
'What the second rank [miller] ought to do
[...] To him it belongs to mix and knead the dough of the monastery one day and the master the next day [i.e. they alternate]. They will obtain the equipment for preparing the bread of the monastery, and they will manage the production of the bread of the monastery, the master one day, the second-rank the next. They will make consecrated loaves and wafers, and on the same day they have a loaf and a gallon and a half of ale and a single dish of pottage from the kitchen. [...]
What the other three millers ought to do
[...] They will have a pie from a one pound monk’s loaf, and for carrying the bread to the cellarer, four guest loaves. And it will be observed that the first loaf which is weighed is Christ’s.'
The Servants at Rochester Priory during the Thirteenth Century', Christopher Monk © 2016