picotin

From the Low Latin picotus, a unit of liquid capacity found in 14^th century texts.

1

Traditionally, a picotin was a horse's ration of oats. In France, 15th – 19th centuries, a unit of dry capacity, varying with location.

City	Equivalents	Liters	Source
Barcelona	= 1/48 quartera	1.479	1
Brussels	of wheat, = 1/16 rasière = 4½ pots wallons	3.047	1
Brussels	of oats, = 1/16 rasière = 4¾ pots wallons	3.217	1
Lyon	= ¼ coupe = 1/96th asnée	1.998	1
Marseille	= 1/64 charge	2.500	1
Namur	= 1/16 setier	1.890	1
Paris	for oats = 4 litrons	3.252	1
Troyes, 13th c.	= 1/8 boisseau		3

1. Doursther (1840).

2. Lettré.

3. Félix Bourquelot.
Études sur les Foires de Champagne…
Mémoires préséntes par divers savants a l'Académie des Inscriptions et Belles-Lettres de l'Institute Impérial de France. 2nd series, volume 5.
Paris: Imprimerie Impériale, 1845.
Page 78.

2

In France, in the provinces of Guienne and Languedoc, a unit of land area used in rural settings.

Locality	Equivalents	Square meters
Agen	= 1/64 carterée = 6¾ square lattes = 972 square pied	113.9032
Aigullon, Coleignes	= 1/36 carterée = 12 escats = 1728 square pied d'Agen	202.4946
Beaucaire	= 1/10 émine = 1255 1/5 square pan	75.9597

Doursther (1840).

3

In the Spanish province of Lérida, ? – 19th centuries, a unit of dry capacity used for grain, about 764 milliliters.

Dirección General del Instituto Geográfico y Estadístico.
Equivalencias entre las Pesas y Medidas Usadas Antiguamente en las Diversas Provincias de España y las Legales del Sistema Métrico-Decimal.
Publicadas de Real Orden.
Madrid: Imprenta de la Dirección General del Instituto Geográfica y Estadístico, 1886.

Page 33. Calculating from the equivalent given for the “litro de grano”.