CHAPTER VII. 



RYE .(Secalc cereale.) 



204, Next to Wheat, Rye is most consumed by mankind m 

 those latitudes which are too cold for Indian Corn, It is be- 

 Kcved to be a native of Western or Central Asia. 



M. DeCandolk says that a M. Koch, who has traversed Anatolia, Ar 

 menia, the Caucasus, and Crimea, affirms that he has found Ryo under 

 circumstances where it appears to be really spontaneous and native. 

 On the mountains of Pont, in the country of Hemschin, upon granite, 

 at an elevation of five or six thousand feet, he found our common rye 

 along side the road. It was thin in the ear, and about one to two and a 

 half inches long. IToone remembered that it had ever been cultivated in 

 the neighborhood, and it was not even known as a cereal. 



205. It is cultivated, to the North of Europe, in Scandina 

 via, on the western side of the parallel of latitude of 67 N.; 

 and on the eastern side to latitude $5 or 66 N. In Russia, 

 the polar limit of rye is indicated by the parallel of latitude 

 26 30 . It is extensively cultivated in Europe, forming the 

 chief part of the bread of Germany, Poland, Russia, Switzer 

 land, and other countries. In Great Britain, and the southern 

 countries of Europe it is little used. In America, it does no 

 appear to be grown in Pembina, on Red River, in the Hudson 

 Bay Territory, latitude 47 N., A houjrh wheat, barley, maize, 

 tobacco, potatoes, &c., are cultivated with profit. It was in- 

 troducea into the North American colonies soon after their 

 settlement by the Erglkh, into Nova Scotia, 1622 j into 



