. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., IlEAD OF OATS. Fig. UHADb OK BALLBY. sown and reaped within sixweeks, and in Spain twocrops are raised in a year. The principal varietiesare spring or summer bar-ley [Hordeum vulgar
. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., IlEAD OF OATS. Fig. UHADb OK BALLBY. sown and reaped within sixweeks, and in Spain twocrops are raised in a year. The principal varietiesare spring or summer bar-ley [Hordeum vulgare),win-ter barley (Hordeum hex-usticon), and common orlong-earedbarley{Hordeumdistichoii). In fig. 26, arepresents a head of spring,and b one of winter, barley. Barley is less nutritivethan wheat, but probably Aliments, or Foods Proper, 53 Preparations of Barley—liye—Black Bread—Ergot. Fig. 87. nearly equal in dietetical value. It contains more mucilage,and about the same quantity of sugar and starch, and only onethird the proportion of gluten. The rapidity with which theseed germinates favors its conversion into malt, and is the chiefreason why the brewer has cursed mankind with the abuse ofthis grain, instead of the baker blessing them with its use. Pot barley, used for making broth, is the grain of which theouter skin only has been removed. Pearl barley is the smallround kernel which remains after the skin and a consi
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
