28 RYE. 
ing water, in brewing. The liquor that is thus pro- 
duced has the name of wort ; and this, after having 
undergone the process of fermentation, and having re- 
ceived a bitter flavour by a mixture of hops, becomes 
ale or beer. Hence has originated the general appel- 
lation of malt liquor. What remains of the malt after 
brewing is called grains. These, in London, are em- 
ployed for the feeding of horses, cows, and swine. 
Besides the use of barley in brewing, there is in some 
countries, especially in Scotland and Germany, a great 
consumption of this grain, for broths, soups, and other 
food. For this purpose it is freed from its husks and 
formed into round granules, about the size of small 
shot, and of a pearly whiteness, which thence have the 
name of pearl-barley. All except the heart or best part 
of the grain is thus taken away. The barley, in this 
state, when boiled, forms a nutritive food ; and a de- 
coction of it, properly flavoured with acid, is said to 
be one of the best beverages that can be adopted in 
acute diseases. The making of pearl barley is a Ger- 
man invention. In Scotland the lower classes make it 
by means of hand-mills ; and many persons are satisfied 
with merely ridding the grain of its husks by stamping 
it in mortars. 
Barley-meal is occasionally made into bread by the 
poor ; and it is likewise used for the fattening of poultry 
and swine. From barley-straw a yellowish coloured 
paper has been manufactured; the making of which was, 
some years ago, attempted in this country upon a large 
scale, "but without success. 
31. RYE (Secale cereale, Fig. 16.) is a kind of grain sup- 
posed to have been first introduced into the northern parts of 
Europe from the island of Crete. 
As bread corn, sometimes alone, but more commonly 
mixed with wheat, rye was formerly in great request, 
particularly in the northern counties of England. This 
mixture, which is denominated blend-corn, or maslin, is 
at present partially used, in certain districts, not only 
