Chap. 10.] DIFiTiniENT KINDS (JF GRAIN. 19 



with earth, and made to rim into others of a larger size and 

 wider; the bottom, also, should, if possible, have a coatin* of 

 stones or of gravel. The openings, too, should be strengthened 

 with two stones placed on either side, and another laid upon 

 the top. Democritus has described a method of rooting up a 

 forest, by first macerating the flower of the lupine^* for o°ne day 

 in tne juice of hemlock, and then watering the roots of the 

 trees with it. 



OHAP. 9. (7.)— THE niFFEllEXT KODS OF GRAIN. 



As the field is now prepared, we shall proceed to speak of 

 the nature of the various kinds of grain ; we must premiso, 

 however, that there arc two principal classes of grain, the 

 cereals,^^ comprising wheat and barley, and the legumina, such 

 as the bean and the chick-pea, for instance. The difference 

 between these two classes is too well known to require any 

 further description. 



CHAP. 10. THE HISTORY OF THE'YARIOUS KINDS OF GRAIN. 



The cereals are divided again into the same number of 

 varieties, according to the time of the year at which they 

 are sown. The winter grains are those which are put in 

 the ground about the setting of the Vergili^,^^ and there re- 

 ceive their nutriment throughout the winter, for instance 

 wheat, 8^ spelt,^ and barley.^^ The summer grains are those 

 which are sown in summer, before the rising of the Yergilise,^" 



«^ The flower of the lupine could not possibly produce any such effect ; 

 and the juice of cicuta, or hemlock, in only a very trifling deo-ree 

 /^ This word answers to the Latin " frumenta," which indicates all those 

 kinds ot corn trom which bread was prepared by the ancients 



"« See c. 59 of this iJook. 



87 Triticuni hibernum of Linna&us, similar to the "sihVo" mentioned in 

 Ihe^sequel. ^^A\int.:r wheat was greatly cultivated in Apulia. 



" lar." _ This name is often used in tlie classics, to signify corn in 

 general; but m the more restricted sense in which it is here employed, it is 



IriLicum dicoccum," the "Zea" of the Greeks. Itconsists of twovarie- 

 ^ie^, he single grained, the Triticiim monococcum of Linnreus, and the 

 n FritlT"'^"' Triticum spelta of Linmeus, which is still called " farrii" 



®^ Ilordoum sativum of Liiin<BUs. 

 , *' See c. 66 of this Book. 



C 2 



