The name applied to a mixture of grain, or to a meal or flour made of such a mixture. The grains commonly mixed are wheat and rye, or wheat and barley. The two sorts are sometimes grown together in the same field, reaped together, and ground into meal together. The mashlin, mashlum, or mashlie was used in Scotland in the same way. Mashlum scones were in the regular diet, in the bread line of farm workers some sixty years ago.
From The Baker’s ABC by John Kirkland, formerly Head Teacher of National School of Baking, published 1927 by Gresham