fˈʊlɪŋ tˈʊk plˈeɪs ɪn lˈoʊkəl mˈɪlz ænd ðə fˈɪnɪʃt kˈɜːsiz wɜːɹ ɛkspˈoːɹɾᵻd vˈaɪə lˈʌndən tʊ ˈæntwɜːp, wˌɛɹ ðeɪ wɜː ɹˈɛkəɡnˌaɪzd ɪnðə wˈʌn θˈaʊzənd fˈaɪvhˈʌndɹɪd θˈɜːɾi z ænd wˈʌn θˈaʊzənd fˈaɪvhˈʌndɹɪd fˈoːɹɾi z æz ðə bˈɛst ʌv ðɛɹ kˈaɪnd.
Fulling took place in local mills and the finished kersies were exported via London to Antwerp, where they were recognised in the 1530s and 1540s as the best of their kind.