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Barley

malt and grain

BARLEY (see Color Page opposite 526) : a grain grown in nearly every part of the world, which has apparently been cultivated from the most remote antiquity. The Books of Moses and the early Greek and Roman writers make many references to it. The Greeks are said to have trained their athletes on it and "barley wine" or "beer" was enjoyed at a very early date.

Barley grows very rapidly, in the northern United States maturing in about three months after seed sowing. The greater part of the crop is consumed in the form of malt and malt productsóbeer and kindred beverages, whisky, etc.

Medicinally, barley is rated as the mildest of the cereals. It contains less protein and carbohydrates but more fats and salts than wheat. In various forms it is especially valuable as a part of invalid dietaries.

Barley Meal: the whole grain ground, is the form in which barley is generally sold for the manufacture of beer, whisky and other liquors. In the northern parts

of Europe large quantities are also employed in bread making.

Barley Malt. See MALT.

Pot, or "Starch," Barley: is the grain deprived of its outer husk.

Pearled Barley: is the grain with both the outer and inner husks removed, fol lowed by a polishing process. It is entitled to place as a "cereal" food, but in the average American household it is used only in soup or in preparation of home remedies for colds, etc.

The largest consumption of Pearled Barley, including practically the entire out put of the finer grades, is among Hebrews, who prepare it both as a breakfast food and a pudding.

Patent Barley: is a flour obtained by grinding Pearled Barley. It has none of the acrid taste found in barley meal ground with the husks.