BARBERRY

the berry of a shrub of prickly character, growing from four to nine feet in height, which in various types is found wild in nearly every temperate country. In the United States, it is particularly abundant in New England. The fruit, of bright red color, ripens in October and November. It is too acid to be generally acceptable for eating raw, but it makes excellent preserves, jams, ete., and as such is very wholesome. The young leaves are of a bitter but pleasing flavor and are sometimes used as a salad and for garnishing. The famous French jam known as “Confiture d’épine vinette” is manufactured, principally in Rouen, from the Seedle Barberry. Barberries are also used in France for the manufacture of malic acid. On analysis they show in addition a small percentage of citric acid. Barberries BAR-LE-DUC “JELLY”: preserves, originally of selected seeded whole white currants, but now also of strawberries, raspberries, etc., manufactured in the French town of Bar-le-duc. The popular term “Bar-le-duc jelly,’ is misleading as the typical product is a jam or preserve, the berries remaining intact in a thin syrup. The title “Lorraine Jelly” is sometimes used, as the city of Bar-le-duc lies within the boundaries of the former province of Lorraine. BARLEY (see Color Page opposite 526): a grain grown in nearly every part of the world, which has apparently been cultivated from the most remote antiquity. The Books of Moses and the early Greek and Roman writers make many references to it. The Greeks are said to have trained their athletes on it and “barley wine” or “beer” was enjoyed at a very early date. Barley grows very rapidly, in the northern United States maturing in about three months after seed sowing. The greater part of the crop is consumed in the form of malt and malt products—beer and kindred beverages, whisky, etc. Medicinally, barley is rated as the mildest of the cereals. It contains le protein and carbohydrates but more fats and salts than wheat. In various forms it is especially valuable as a part of invalid diet aries. Barley Meal: the whole grain ground, is the form in which barley is generally sold for the manufacture of beer, whisky and other liquors. In the northern parts of Europe large quantities are also employed in bread making. Barley Malt. See MALT. Pot, or “Starch,” Barley: is the grain deprived of its outer husk. Pearled Barley: is the grain with both the outer and inner husks removed, followed by a polishing proce . It is entitled to place as a “cereal” food, but in the average American household it is used only in soup or in preparation of home remedies for colds, ete. The largest consumption of Pearled Barley, including practically the entire output of the finer grades, is among Hebrews, who prepare it both as a breakfast food and a pudding. Patent Barley: is a flour obtained. by grinding Pearled Barley. It has none of the acrid taste found in barley meal ground with the husks. [s. 51]