16 I. VEGETABLES.— Gramine.^. 



T. Josephi, and several other species, are cultivated for grinding 

 into a flour to make the best bread or other farinaceous food ; the 

 seeds also serve to make starch, farro and semolino ; the Cascola 

 bianca is cultivated principally for its brilliant slender straw, used 

 in making hats, although it makes very good bread. The ears 

 of wheat are occasionally eaten parched,- but if used for any time 

 are very hurtful. — Farro, usually made from spelt wheat, steamed, 

 dried, and pearled as in making pearl barley. — Soojec, Semolino, 

 Semola, Urena : The heart of the grain, that resists the action of 

 the mill, the stones being soft, blunt, and not set close, remaining 

 in granules like coarse sand, mostly made from red wheat : im- 

 ported from Italy. — Semoletta, Semola rarita. A still smaller 

 kind of pearled wheat separated from the preceding by sifting. — 

 All of these are used for making gruel, and thickening soups and 

 milk : the two latter for making vermicelli and other Italian 



f)astes. — Bran, Furfur. Mixed with fine white bread to render it 

 axative ; a decoction of it, white drink, common mash, used as a 

 restorative, and alterative for horses. 



Couch grass, Gramen officinarum, Triticum repens. Root 

 used in pectoral decoctions. 



White oats, Avena sativa alba ; — Black oats, A, s. nigra ; — 

 Naked oats, Pill, Pilcorn, A. nuda; — Spanish oat, A. sfric/osa. — 

 Grain used to feed horses ; fourteen pounds by the day being the 

 usual allowance : but hard worked horses must not be stinted. 

 A great part passes through them unchanged, unless the oats are 

 bruised, or wetted with salt water, in which case they are com- 

 pletely digested : it is also made into grits and flour. — Grits, 

 Gruau d''avoine, Avence semina, P. L. Grutellum, C. P. Oats cut 

 into two or three pieces, and the husks separated by a mill : 

 used for making a heating, stimulant gruel. 



Baeley, Spring barley, Jow, Grudum, Hordeum, Hordeum 

 distichum ; — Turkey barley, H, d. nudum; — Square barley, Bere, 

 H. vulgar e, H. tetrastichum, H. polystichum vernum ; — Naked 

 barley, Black barley. Barley wheat, H. coeleste, H, vulgare cceleste, 

 H. tetrastichum nudum, Zeopyrum, Triticospeltum ; — Full barley. 

 Six-sided barley. Bigg, Round barley, Winter barley, Greek barley, 

 Escourgeon, H. hexastichum, H. h. hybernum ; — Sprat barley. 

 Battledore barley, German rice, H. zeocriton, H. distichum /3, Zeocri- 

 ton commune; — All of these are cultivated for making pearled 

 barley or malt. — Pearl barley, Hordeum mundatum, H. perlatum, 

 Hordeum, P. U. S., Hordei semina, P. L., the seeds of spring 

 barley steamed to soften the skin, then dried and ground in a 

 mill to separate the husk, except that lodged in the deep furrow 

 of the seed ; — Scotch pearl barley, French barley, Hordeum perlatum, 

 the seeds ground smaller than the last into spherical granules, 

 generally made from bigg or bere : — Farro di orzo, made from 



