BARCELONA NUTS

See reference in the article on the Ficperr. BAR-LE-DUC “JELLY,” a famous preserve, originally of selected whole white eur rants seeded by hand without impairing their shape, but now also of gooseberries, strawberries, raspberries, and other fruits. manufactured in the French town of Barle-duc. The popular term, ‘‘Bar-le-due jelly,’’ is misleading, for the typical produet is a preserve, the berries (except for the removal of their seeds) remaining intact in a thin sirup. The title ‘Lorraine jelly’’ is sometimes used, the city of Bar-le-due lying within the boundaries of the old province of Lorraine. BARLEY (see the color-page facing 434), a grain—grown in nearly every part of the world—which has apparently been cultivated from the most remote antiquity. Tt was perhaps the first grain crop of the human race. It has in recent generations been largely superseded in general use by wheat and rye, but up to so recently as the middle of the eighteenth century it remained the chief food grain of England, and it is still widely used for bread-making in northern Europe. It.has a smaller protein percentage than wheat and rye but it is neverthele of good nutritive value and is well supplied with minerals. The plant grows very rapidly in the northern United States, maturing about three months after seed sowing, and flourishes further north than any other cereal. Its use is however limited here because its lack of ghadin makes it unsuitable for our common raised bread, and its addition to wheat-flour darkens the loaf. Barley-meal—the whole grain ground ~is the form in which barley is generally sold for the manufacture of malt beverages, ete., and in which it is employed in bread-making in Europe. Pot, or ‘‘starch,’”’ barley is the grain deprived of its outer husk. Scotch barley is the husked grain roughly ground. Pearled, or Pearl, 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’’ but in the average American household it is used only in soup or in the preparation of home remedies for colds, etc. 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 as 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. Barley malt. See Maur. Barley ‘‘breakfast foods’? are generally of malted barley. Barley-ieater (pearled barley boiled in water) is a valuable article in the dietary of infants and invalids. It is used both plain and for the modification of milk.