RYE. 603 
to such ravages of senile decay than those of the brain. Never- 
theless, in old age generally the dominant cells of the various vital 
organs suffer gradual inanition, whilst the activity of the consum- 
ing phagocytes, or white corpuscles, is enormously increased ; 
they batten, for lack of other food, upon the nobler organs of 
the human frame. But here steps in the modern physiologist 
with a new theory, and a saving promise for the future. “Ina 
few years,’ boasts he, “at the Pasteur Institute, or elsewhere, 
we shall find out a sustaining serum (or soup,) which will keep 
these phagocytes still supplied with their necessary nourishment, 
and will thus prolong the vitality of heart, and brain, and lungs 
in the human individual. It will then come about that from 
twenty to twenty-five years a man shall live for himself, and 
his family ; from fifty to a hundred for science, and humanity ; 
and after a hundred for the State. Honoured, useful, in full 
possession of all his faculties at six score years and ten, the grey- 
beard of the approaching future will be among the most enviable 
of mankind. We ought to reach one hundred and forty years 
of age. A man who expires at seventy, or eighty, is actually 
cut off prematurely in the flower of his days.” 
RUE, (See Heres). 
THE herb Rue was termed of old “serving men’s joy,” because 
of its curing so many common ailments. Its juice is of great 
efficacy in some forms of epilepsy, operating for the most part 
insensibly, though sometimes purging. Concerning its use for 
this distressing infirmity, Julius Cesar Baricellus said, “T gave 
to my own children two scruples of the juice of Rue, and a 
small matter of gold, and by the blessing of God, they were 
freed from their fits.” 
RUM (See Corpiats, Punch.) 
RYE (See Breab). 
Next to Wheat, which is the great bread-making grain of the 
world, comes Rye, but it contains less gluten than wheat, and of 
a chemically different kind, so that the bread made therefrom 
is moist, and heavy ; moreover, fine Rye flour possesses much 
less proteid than wheat flour. Rye meal, which is the basis 
