The sister University exercised a similar jurisdiction over the brewing trade, and it is mentioned in Rymer’s _Fœdera_ (R. 2. 934) that in the year 1336, on a petition of the Chancellor and scholars of the University of Cambridge, the _ancient_ privilege of the University, that, on the demand of the Chancellor, the Mayor and bailiffs should make trial or assize of the bread or ale, was restored. A curious survival of the municipal jurisdiction over the vendors of Cambridge ale is recorded in Hone’s _Every-Day Book_, as existing at the annual fair on Stourbridge Common during the latter half of last century: “Besides the eight servants called _red coats_, who are employed as constables attendant upon the Mayor of Cambridge, who held a court of justice during the fair, there was another person dressed in similar clothing, with a string over his shoulders, from whence were suspended spigots and fossets, and also round each arm many more were fastened. He was called _Lord of the Tap_, and his duty consisted in visiting all the booths in which ale was sold, to determine whether it was a fit and proper beverage for the persons attending the fair.” In making the ale of Old England, wheat was frequently malted and used with barley malt. In times of scarcity this practice was now and again forbidden as tending to unduly enhance the price of bread. In 1316, ground malt having risen during the preceding fourteen years from 3s. 4d. to 13s. 4d. the quarter, a proclamation was issued prohibiting the malting of wheat. The regulation, however, was unpopular and difficult to enforce, and wheat continued to be malted and mixed with the more appropriate grain. Receipts of more recent times frequently {106} mention this use of wheat malt. One of these of the sixteenth century is as follows:— “To brewe beer. 10 quarters of malte, 2 quarters of wheete, 2 quarters of oates, 40 pound weight of hoppys—to make 60 barellys of sengyll beer; the barel of aell contains 32 galones, and the barell of beer 36 gallons.” The restrictive legislation was not confined to ale, for in 1330 we find it enacted: “Because there are more taverners in the realm than were wont to be, selling as well corrupt wines as wholesome, and have sold the gallon at such price as they themselves would, because there was no punishment ordained for them, as hath been for them that sell bread and ale, to the great hurt of the people,” therefore wine must be sold at a reasonable price. No sum, however, appears to have been fixed, and we can well imagine that the ideas of the innkeeper and his customer might not altogether agree on the question of what was a _reasonable_ price.