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BARLEY, THE HEALTHY GRAIN.
Barley is specified by historians to be the earliest of all cultivated grains. It appears to have actually been the primary bread plant amongst the ancient Hebrews, Greeks, and Romans. The Jews particularly held the grain in high esteem, and spiritual history generally utilizes it reciprocally with wheat, when speaking of the fruits of the Earth.
Among the early Greeks and Romans, barley was practically the only food of the common people and the soldiers. The flour was made into gruel, after the following recipe: "Dry, near the fire or in the oven, twenty pounds of barley flour, then parch it. Include 3 pounds of linseed meal, half a pound of coriander seeds, two ounces of salt, and the water required." If an especially delightful meal was desired, a little millet was also included to provide the paste more "cohesion and special." Barley was likewise made use of entire as a food, in which case it was very first dry, which is still the way of preparing it in some parts of Palestine and numerous districts of India, likewise in the Canary Islands, where it is referred to as gofio.
In the time of Charles I, barley dish filled in wheat almost completely as the food of the common people in England. In some parts of Europe, India, and other Eastern countries, it is still mostly consumed as the regular farinaceous food of the peasantry and soldiers. The early inhabitants of New England also largely used it for bread making.
Barley is less nutritious than wheat, and to lots of people is less agreeable in flavor. It is likewise rather 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 types of barley, however that many commonly cultivated is designated as two-rowed, or two-eared barley. In basic structure, the barley grain looks like wheat and oats.
Merely denied of its outer husk, the grain is described Scotch milled or pot barley. Subjected still additionally to the procedure by which the fibrous external coat of the grain is removed, it constitutes what is referred to as pearl barley. Pearl barley ground into flour is called patent barley. Barley flour, owing to the truth that it includes so small a proportion of gluten, requires to be combined with wheaten flour for bread-making purposes. When included little amount to whole-wheat bread, it tends to keep the loaf moist, and is believed by some to improve the flavor.
The most general usage made of this cereal as a food, remains in the type of pearl, or Scotch, barley. When well boiled, barley requires about 2 hours for food digestion.
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