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BARLEY, THE HEALTHY GRAIN.
Barley is stated by historians to be the oldest of all cultivated grains. It appears to have actually been the primary bread plant among the ancient Hebrews, Greeks, and Romans. The Jews particularly held the grain in high esteem, and sacred history typically utilizes it reciprocally 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 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 needed." If an especially delicious meal was preferred, a little millet was likewise added to provide the paste more "cohesion and special." Barley was likewise utilized whole as a food, where case it was first parched, which is still the way of preparing it in some parts of Palestine and numerous districts of India, also in the Canary Islands, where it is referred to as gofio.
In the time of Charles I, barley meal took the place of wheat almost completely as the food of the common individuals in England. In some parts of Europe, India, and other Eastern nations, it is still mostly 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 people is less agreeable in flavor. It is also rather inferior in point of digestibility. Its starch cells being less soluble, they offer more resistance to the gastric juice.
There are several unique species of barley, however that the majority of commonly cultivated is designated as two-rowed, or two-eared barley. In basic structure, the barley grain resembles wheat and oats.
Simply deprived of its external husk, the grain is termed Scotch milled or pot barley. Subjected still even more to the procedure by which the fibrous outer coat of the grain is eliminated, it constitutes exactly what is referred to as pearl barley. Pearl barley ground into flour is known as patent barley. Barley flour, owing to that it includes so small a proportion of gluten, needs to be blended with wheaten flour for bread-making functions. When added in little quantity to whole-wheat bread, it has a tendency to keep the loaf moist, and is believed by some to enhance the taste.
The most basic usage made of this cereal as a food, is in the kind of pearl, or Scotch, barley. When well boiled, barley requires about 2 hours for food digestion.
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