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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 actually been the principal bread plant among the ancient Hebrews, Greeks, and Romans. The Jews particularly held the grain in high esteem, and spiritual history typically uses 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 common 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 3 pounds of linseed meal, half a pound of coriander seeds, 2 ounces of salt, and the water necessary." If a specifically scrumptious meal was preferred, a little millet was likewise included 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 many districts of India, also in the Canary Islands, where it is referred to as gofio.
In the time of Charles I, barley meal replaced wheat nearly totally as the food of the typical people in England. In some parts of Europe, India, and other Eastern nations, it is still mainly taken in as the normal farinaceous food of the peasantry and soldiers. The early inhabitants of New England likewise mostly utilized it for bread making.
Barley is less nutritious than wheat, and to lots of people is less reasonable in flavor. It is similarly somewhat 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 the majority of typically cultivated is designated as two-rowed, or two-eared barley. In basic structure, the barley grain looks like wheat and oats.
Simply denied of its outer husk, the grain is called Scotch milled or pot barley. Subjected still further to the procedure by which the fibrous external coat of the grain is eliminated, it constitutes exactly what is known as pearl barley. Pearl barley ground into flour is called patent barley. Barley flour, owing to the reality that it includes so small a proportion of gluten, has 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 improve the taste.
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 two hours for food digestion.
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