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BARLEY, THE HEALTHY GRAIN.
Barley is mentioned by historians to be the oldest of all cultivated grains. It appears to have been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews particularly held the grain in high esteem, and sacred history usually utilizes it reciprocally with wheat, when speaking of the fruits of the Earth.
Among the early Greeks and Romans, barley was nearly the only food of the typical individuals 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 three pounds of linseed dish, half a pound of coriander seeds, two ounces of salt, and the water necessary." If an especially delectable meal was desired, a little millet was also added to offer the paste more "cohesion and delicacy." Barley was likewise utilized whole as a food, where case it was first parched, which is still the manner of preparing it in some parts of Palestine and lots of districts of India, also in the Canary Islands, where it is referred to as gofio.
In the time of Charles I, barley dish replaced wheat nearly entirely as the food of the common individuals in England. In some parts of Europe, India, and other Eastern countries, it is still mostly taken in as the normal farinaceous food of the peasantry and soldiers. The early settlers of New England likewise mainly utilized it for bread making.
Barley is less healthy 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 offer more resistance to the gastric juice.
There are numerous unique types of barley, but that many commonly cultivated is designated as two-rowed, or two-eared barley. In general structure, the barley grain resembles wheat and oats.
Just deprived of its external husk, the grain is called Scotch milled or pot barley. Subjected still further to the process by which the fibrous outer coat of the grain is removed, it constitutes what is called pearl barley. Pearl barley ground into flour is referred to as patent barley. Barley flour, owing to the fact that it includes so little a proportion of gluten, needs to be combined with wheaten flour for bread-making functions. When included small quantity to whole-wheat bread, it has a tendency to keep the loaf moist, and is thought by some to enhance the flavor.
The most general usage made of this cereal as a food, is in the type of pearl, or Scotch, barley. When well boiled, barley needs about two hours for food digestion.
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