The breakdown can be illustrated in two ways. First, the more humble trades tended to have Anglo-Saxon names (baker, miller, shoemaker), while the more skilled trades adopted French names (mason, painter, tailor). At the same time, animals in the field usually were called by English names (sheep, cow, ox), but once cooked and brought to the table, they were generally given French names (beef, mutton, veal, bacon). *
