GRAMMAR 



2554 



GRAMMAR 



requirements and habits of growth so that it 

 grows best in certain climates and locations. 

 But each grain, wherever it grows in great 

 profusion, is likely to constitute the chief food 

 of the mass of people. Time was, before the 

 world was made comparatively small by rail- 

 roads and steamship lines, when the people 

 of a wheat-growing region had no rice, and 

 the people of a rice-growing region scarcely 

 knew what corn looked like; and while to-day 

 such conditions have been done away with, the 

 lines of demarcation are still in most cases 

 rather clearly drawn. 



Thus in the United States and Canada, whose 

 wheat-growing possibilities are not surpassed 

 elsewhere in the world, wheat is the staple 

 breadstuff; while in China where wheat cannot 

 be grown easily and cheaply, but where rice 



United States Indian corn is a favorite bread- 

 stuff. The very name "bread" means different 

 things, according to the country in which it is 

 used. In the Orient it would mean rice cakes; 

 in Germany or Russia, rye bread; in Norway. 

 barley loaves; in Scotland, oaten cakes; in 

 Georgia or Texas, corn "pones," and in Eng- 

 land, Canada and most parts of the United 

 States, wheat bread made with yeast. 



Under their proper titles in these volume:? 

 the various grains are fully treated, and many 

 interesting points are there brought out what 

 each grain demands for successful growth, 

 where each is most lavishly produced, and what 

 is the relative value of each in the world's 

 crops. These articles also give the food value 

 of the various grains, but for ready reference a 

 comparative table is added here: 



Chemical Composition of Grains 



thrives in the watery fields, the people subsist 

 almost entirely on rice. Asia might be called 

 the "rice continent," just as America is the 

 "corn and wheat continent," and since the rice 

 regions are those which have been most thickly 

 settled, statistics show that rice forms the chief 

 food of more people than any other grain. 

 Wheat is generally conceded, however, to be 

 the most satisfactory bread material, though 

 some nationalities of Europe use barley or 

 oats or rye, and in the southern parts of the 



GRAM, in the metric system of weights and 

 measures, is a measure of weight which is equal 

 in mass to one-thousandth part of a kilogram. 

 A gram is equal to 15.432+ grains, Troy weight, 

 and its weight is the same as that of a cubic 

 centimeter of distilled water at its greatest 

 density, or when it is at the temperature of 

 39.2 F. The gram is used in weighing light 

 articles and in compounding medicines. See 

 METRIC SYSTEM, for comparative tables of all 

 weights. 



GRAMMAR, which knows how to 

 'd it over kings, and with high 



ind makes them obey its laws. 

 Moliere 



RAMMAR. Every language, in the 

 course of its history, has had many different 

 grammars. The grammar of a language is not 

 a body of dead, dry-as-dust rules; it is -the 

 living system of its everyday usages, the cus- 



toms established by those who are speaking 

 the language. Therefore, since usage is not. 

 fixed but is perpetually changing, grammar 

 necessarily changes with it. Shakespeare was 

 not imorammatical in writing, "This was the 



