In early baking the use of ovens was unknown; and when the _lady_ had kneaded the dough, it was toasted either upon a warm hearth, or bake-stone, as it was called, when later it was made of some metal. In Wales, bread is, or was, lately baked upon an iron plate, called a griddle. The earliest bakers were probably the monks, since bakehouses were commonly appended to monasteries; and the host, or consecrated bread, was baked by the monks with great ceremony. In a charge to the clergy, date 994, we find:--"And we charge you that the oblation (_i.e._ the bread in the Eucharist), which ye offer to God in that holy mystery, be either baked by yourselves, or your servants in your presence." Bakehouses were also appended to the churches; for, on taking down some part of the church at Crickhowell, county Brecon, a small room with an oven in it was discovered, which had long been shut up. Although the monks were early bakers, they do not appear to have fared much more sumptuously than the people on bread; for the Anglo-Saxon monks of the Abbey of St. Edmund, in the eighth century, ate barley bread, because the income of the establishment would not admit of the feeding twice or thrice a day on wheaten bread. Elecampane, now known as the sweetmeat of childhood, was esteemed for ages in the domestic herbal. The leaves are aromatic and bitter, but the root is much more so. The former were used by the Romans as pot-herbs; and appear to have been held in no mean repute in after times, from the monkish line,--"_Elena campana reddit præcordia sana._" When preserved, it is still eaten as a cordial by Eastern nations; and the root is used in England to flavour the small sugar-cakes, which bear its name. It is tonic and stimulant.