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BARLEY, THE HEALTHY GRAIN.
Barley is stated by historians to be the earliest of all cultivated grains. It appears to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews specifically held the grain in high esteem, and sacred history usually uses it interchangeably with wheat, when speaking of the fruits of the Earth.
Amongst the early Greeks and Romans, barley was virtually the only food of the typical people and the soldiers. The flour was made into gruel, after the following dish: "Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Add 3 pounds of linseed dish, half a pound of coriander seeds, 2 ounces of salt, and the water needed." If a specifically scrumptious dish was wanted, a little millet was also included to provide the paste more "cohesion and special." Barley was likewise used entire as a food, in which case it was very first dry, which is still the manner of preparing it in some parts of Palestine and many districts of India, also in the Canary Islands, where it is called gofio.
In the time of Charles I, barley dish filled in wheat almost completely as the food of the typical people in England. In some parts of Europe, India, and other Eastern countries, it is still mainly consumed as the regular farinaceous food of the peasantry and soldiers. The early settlers of New England also largely used it for bread making.
Barley is less healthy than wheat, and to many individuals is less reasonable in taste. It is similarly somewhat inferior in point of digestibility. Its starch cells being less soluble, they provide more resistance to the gastric juice.
There are a number of unique species of barley, but that a lot of frequently cultivated is designated as two-rowed, or two-eared barley. In general structure, the barley grain appears like wheat and oats.
Merely deprived of its external husk, the grain is termed Scotch milled or pot barley. Subjected still further to the process by which the fibrous external coat of the grain is removed, it constitutes what is called pearl barley. Pearl barley ground into flour is known as patent barley. Barley flour, owing to the truth that it contains so small a proportion of gluten, requires to be combined with wheaten flour for bread-making functions. When added in small quantity to whole-wheat bread, it tends to keep the loaf moist, and is thought by some to enhance the flavor.
The most general use made of this cereal as a food, remains in the kind of pearl, or Scotch, barley. When well boiled, barley needs about 2 hours for food digestion.
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