66 VEGETABLE SUBSTANCES. 



possible one-third of an inch, which agrees with the 

 lowest denomination or basis the barleycorn of 

 our linear measure.* 



The purposes to which barley is principally ap- 

 plied in this kingdom are those of brewing and 

 distilling. Some portion is still brought more di- 

 rectly into consumption as human food ; but this 

 portion, for the most part, now undergoes the pre- 

 vious process of decortication (removal of the 

 bark), whereby it is converted into what is called 

 Scotch or pearl barley. This grain, in its raw state, 

 is also used to some extent for feeding poultry and 

 fattening swine, for which latter purpose it is com- 

 monly converted into meal. The ancients were ac- 

 customed to feed their horses upon barley, as is the 

 case among the Spaniards to the present day ; and 

 Pliny relates (Book xviii, c. 7,) that the Roman 

 gladiators were called Hordearii, from their use of 

 this grain as food. 



The use of barley in the preparation of a fer- 

 mented liquor dates from the very remotest times. 

 The invention of this preparation is ascribed to the 

 Egyptians by ancient Greek writers, one of whom, 

 Dioscorides, attributes the first cultivation of barley 

 to the same people, under the guidance of Osiris ; 

 while Herodotus informs us that the people of 

 Egypt, being without vines, made their wine from 

 barley. "f Pliny, in his Natural History, gives the 

 Egyptian name of this liquid as Zythum. J An in- 

 toxicating liquor is still made from this grain, both 

 in Egypt and Nubia, to which the name of bouzah 

 is given. This is of very general consumption among 

 the lower rank of people. Burckhardt observed 

 another use to which barley is applied in the latter 



* Supp. Encyo. Brit., Art. Brewing. 

 . l Lib. ii, cap. 78. } Nat. Hist. lib. xxii, c. 25. 



