16 GRASSES. 
of this single grain might at length feed a family, 
the dwellers in a village, the inhabitants of a city, 
and even of a nation, or of the world. 
Barley, although not 
so much ‘grown in this 
country as some other 
corn plants, is neverthe- 
less the principal crop in 
Jr NY /f some parts of the world. 
ge SSN MT In Egypt and Syria it 
* park AY; yA Sp SYP y 
a s forms the staple grain for 
making bread. It is not 
capable of producing the 
beautiful white and fine- 
grained loaves that are 
made from wheat, as it 
: lacks the glutinous pro- 
Wheat, Barley, and Rice. perties which are neces- 
sary to facilitate the ac- 
tion of the leaven. It is therefore made into thin 
cakes without the use of yeast, and hence it has been 
called unleavened bread. 
We read of such cakes in very early times. Some, 
most probably of Barley, are mentioned when the 
Lord appeared to Abraham in the plains of Mamre, 
and the patriarch said to Sarah, “‘ Make ready quickly 
three measures of fine meal; knead it, and make 
cakes on the hearth.” Gen. xviii. 6. The Arabs of 
the desert act precisely in this way now, when they 
entertain strangers, using Barley meal to prepare their 
hearth-cakes. And the bread used by our Lord when 
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