Quartern is a term employed in some parts of Great Britain to designate the fourth part of a peck; in liquid measure it is the fourth part of a pint, and so synonymous with the imperial gill. A quartern loaf generally weighs 4 lb.
Quartern
Chambers's Encyclopaedia, Volume 8: Peasant to Eoumelia, p. 520
Source scan(s): p. 0529