The pivot of central European saffron trade moved to Nuremberg. The merchants of Venice continued their rule of the Mediterranean sea trade, trafficking varieties from Sicily, France and Spain, Austria, Crete and Greece, and the Ottoman Empire. Adulterated goods also made the rounds: those soaked in honey, mixed with marigold petals, or kept in damp cellars—all to add quick and cheap bulk. Irritated Nuremberg authorities passed the "Safranschou" code to de-louse the saffron trade. Adulterators were thus fined, imprisoned, and executed—by immolation. England was next to have its turn as a major producer. One theory has it that the crop spread to the coastal regions of eastern England in the 14th century AD during the reign of Edward III. In subsequent years saffron was fleetingly cultivated throughout England. Norfolk, Suffolk, and south Cambridgeshire were especially affected with corms. Rowland Parker provides an account of its cultivation in the village of Foxton during the 16th and 17th centuries, "usually by people holding a small amount of land"; an acre planted in saffron could yield a crop worth a kingly 6, making it "a very profitable crop, provided that plenty of unpaid labor was available; unpaid labor was one of the basic features of farming then and for another two centuries."