154 CULTIVATED VEGETABLES. 



This grain is but little noticed by the an- 

 cients. Pliny informs us, that it was cul- 

 tivated by a people called Taurini, at the 

 foot of the Alps, where it yielded, in general, 

 at least a hundred fold: he says, it was of the 

 worst kind, and the bread made from it was 

 unsavory to the palate, and hurtful to the 

 stomach. 



There is but one species of rye ; the va- 

 rieties differ only in the time of sowing, and 

 other accidental circumstances attending it. 

 It grows taller than any other English corn 

 sown on the same land : it has a bearded 

 ear more slender than wheat, and having a 

 smaller grain of a darker colour. 



Rye holds the next place to wheat among 

 frumentaceous grains ; the bread made of it 

 is black and heavy, and has something of an 

 obstruent quality, is difficult of concoction, 

 and heavy upon the stomach, especially if it 

 be not cleansed from the bran.* 



Some prefer bread made of rye to that 

 which is made of wheat, on account of its 

 moistness, which it retains for a longer time. 



" The people of our country" (Wirtem- 

 burg), says Bauhine, "use to mix with rye 

 an equal quantity of meal of wheat or spelt, 

 that the bread may the longer retain its soft- 



* .Tamps. 



